Filling:
5 2/3 cups coarsely grated zucchini
1 1/4 teasp salt
4 Tablespoons butter, divided
4 teaspoon olive oil
1 cup finely chopped onion
1 small garlic clove, minced
2 teaspoon lemon juice
1 1/4 cups ricotta cheese
1/3 cup plus 1/4 cup grated parmesan cheese
1 large egg
2 teaspoon finely grated lemon peel (optional)
1/2 teaspoon pepper
Place Zucchini in colander over a large bowl. Sprinkle 3/4 teaspoon salt- toss to coat. let drain 30 minutes- squeeze in kitchen towel, in batches, to remove as much liquid as possible. Melt oil with 2 Tablespoon butter in haevy large skillet over medium heat. Add onion, saute til soft and translucent, about 7 minutes. Add garlic, saute about 30 seconds. Add zucchini and lemon juice, reduce heat, cook til zucchini is tender. Stir occasionally- about 12 minutes. Cool to room temperature. Whisk ricotta, 1/3 cup parmesan cheese, egg, lemon peel, 1/2teaspoon pepper, 1/2 teaspoon salt in mediun bowl. Stir in cooled zucchini mixture. Preheat oven to 425 degrees. Roll out crusts or used ready made crusts, spoon filling into center, drizzle with melted butter and parmesan cheese. Bake 15 minutes, reduce temperature to 375 degrees and bake another 25 minutes or longer until the crust is golden and the filling is set. Let rest 5 minutes before serving.
Monday, October 20, 2008
Green Tomato- Red Onion Relish
2 1/2pounds green tomatoes, diced in 1/4"
2 Red onions, diced in 1/4"
2 Red bell peppers, seeded, cut into 1/4" dice
1/4 cup plus 1 1/2 coarse kosher salt
2 cups distilled white vinegar
1 1/2 cups golden brown sugar
2 garlic cloves, minced
1 teasp. whole coriander seeds
3/4 teasp whole aniseed
Combine tomatoes, onions, peppers, and 1/4 coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to one day, stirring occasionally.
Drain tomato mixture in large colander. Rinse with cold water. let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
Combine tomato mixture, 11/2 coarse salt and next five ingredients in large pot. Stir over mediun high heat until the sugar dissolves. Bring to boil. Reduce heat to mediun low; simmer until almost all liquid evaporates; stirring frequently. about 1 hour 10 minutes. Remove from heat.
Ladle mixture into 6 hot clean jars (1/2 pint) glass canning jars, leaving 1/2" space on top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
2 Red onions, diced in 1/4"
2 Red bell peppers, seeded, cut into 1/4" dice
1/4 cup plus 1 1/2 coarse kosher salt
2 cups distilled white vinegar
1 1/2 cups golden brown sugar
2 garlic cloves, minced
1 teasp. whole coriander seeds
3/4 teasp whole aniseed
Combine tomatoes, onions, peppers, and 1/4 coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to one day, stirring occasionally.
Drain tomato mixture in large colander. Rinse with cold water. let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
Combine tomato mixture, 11/2 coarse salt and next five ingredients in large pot. Stir over mediun high heat until the sugar dissolves. Bring to boil. Reduce heat to mediun low; simmer until almost all liquid evaporates; stirring frequently. about 1 hour 10 minutes. Remove from heat.
Ladle mixture into 6 hot clean jars (1/2 pint) glass canning jars, leaving 1/2" space on top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
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