Friday, December 30, 2011

Zucchini Bread. Challenge accepted.

Hey guys!

I got a tweet from @hannahjwolf at some ungodly hour (time zones, man, seriously) that I never posted this recipe.

This was originally supposed to hit the site in September, when the zucchini seems to multiply like rabbits. But then I forgot about it.

Seriously, zucchini? Ever heard of birth control?

SO, close your eyes and pretend it's still summer. You know you want to.

Also: I seem to have misplaced the photos I took while baking this. Hello, Google Images.

Zucchini Bread (adapted from The American Test Kitchen Family Cookbook)

This zucchini looks like a duck.

Let me tell you a secret, guys. When I say “adapted”, I usually mean “too lazy to go to the store to get the right ingredients”. This particular recipe was made with whatever I could find in the fridge/pantry. What I’m going to do is put the ingredients I actually used and then put what I will probably use next time in parenthesis next to it. That way you can be inspired to make EVEN BETTER zucchini bread.


2 zucchini, normal sized or just 1 if it’s gigantic

1 - 1 ½ cup sugar (Less sugar is better.)

6 Tbs butter, melted and cooled

2 large eggs, slightly beaten

¼ cup vanilla cultured coconut milk “yogurt” (Next time I will use real yogurt, probably something of the greek variety. Coconut milk yogurt is pretty tasty, but it can leave a weird fake-sugary aftertaste even though there’s no fake sugar in it. Totally weird.)

If you like diet soda, you might like coconut milk yogurt.

Vanilla, as much as you want. I trust your judgement.

2 cups all purpose flour (The only reason I didn’t do half whole wheat flour was because we didn’t have any.)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

>1 tsp ground ginger

½ tsp cardamom

½ tsp salt


Preheat your oven to 375°. Grease two 8” loaf pans.

Shred the zucchini onto a pile of paper towels (I usually go with 3 paper towels) with a large-holed grater. (Giggle because I totally just said “holed”.) Squeeze out as much excess water as you can by wrapping the towels around the now shredded zucchini and, well, squeezing it over a sink or bowl. This step is pretty important if you enjoy your bread to be bread-textured rather than pudding-textured.

In a large bowl, whisk together the sugar, butter, eggs, yogurt and vanilla.

In a totally separate large bowl, mix together the flour, baking powder, soda, cinnamon, ginger, cardamom and salt. (I should interject here that usually this kind of spice bread calls for allspice, which I totally would have added if I had any. Man, I am the worst food blogger ever.)

Fold the wet ingredients and the zucchini into the flour mix until just combined. I’m going to be honest, I totally mixed instead of folded. Shut up, it turned out fine.

Divide the batter between the two loaf pans and bake (at 375°) for 30-ish minutes. Check them at twenty. When they’re brown on top and a toothpick inserted into the center of the loaf comes out clean, they’re done.

Let cool in the pan until you only burn your fingers a little when you dump them out on the cooling rack. Let cool a while before you eat it.

This is what it looks like when Emeril makes zucchini bread. Aim for this.


Honestly, I was watching “Sons of Anarchy” while I was baking this. I have a big crush on Ron Perlman.

Do I love Ron Perlman? Or do I love the eight tons of prosthetics he pulls off as hellboy?

BUT RIGHT NOW I am listening to almost my entire punk library because I was feeling old this morning.

Fountain of Youth mini-playlist:

"We’re Only Gonna Die” – Bad Religion

"Beat My Guest” – Adam Ant

“No Voice of Mine” – Strung Out

“Dismantle Me” – The Distillers

“Never Heard of Corduroy” – None More Black

Enough of me. Go hassle Hannah about the KDP New York reunion posts we're all waiting for.

Wednesday, December 7, 2011

One more..

Non food related but totally worth it post.

Bon Iver is in a work out video!

Keep an eye out for Justin Vernon's flying high five near the  end. This video has officially taken Bon Iver off of my "sit in a hammock, drink PBR and cry" list. Oh, I'll still cry, but it will be from replaying this on my mind grapes.


NPR's 50 best albums of the year

It's finally here!
How many have you heard/bought? The contest is on.

I've only got 11 under my belt. Major fail.
(hint hint Mom- Hanukkah gifts).

50 Favorite Albums

Friday, December 2, 2011

Curry and an NPR sex tape.

I have no idea what Panang means but it's a safe assumption that it's Thai for "really fucking good."

Panang Curry Paste (Adapted from Bon Appetit)
note- you only need 2 Tbsp of this for the curry, so freeze it and use it later. Win Win. 

2 dried chilies de arbol, stemmed
2 dried guajillo chilies, stemmed
2 fresh lemon grass stalks, only the bottom 4 inches. Peel the tough outer later and slice.
3 Tbsp roasted peanuts
2 Tbsp galangal- fresh is best, but jared is okay too.
6 keffir lime leaves- again, fresh is best, but jarred/frozen works too
1 large shallot- chopped
4 garlic cloves- chopped
2 serrano chilies- fresh or dried, chopped.
1 1/2 tsp ground coriander
1 tsp salt
1/2 tsp ground cumin
1/2 tsp black pepper

-Place the dried chilies (including the serrano, if dried) in  bowl of hot water, let sit for 15 mins. Drain.
-Throw everything in a food processor. Process until a paste forms- it takes a while.
-Save 2 Tbsp for the curry, freeze the rest. Handy homemakers tips!-use an ice cube tray for handy cubes!

Panang Vegetable Curry (Adapted from Bon Appetit)

2 Tbsp vegetable oil
2 large shallots- sliced
2 Tbsp Panang Curry Paste- see above
2 Tbsp fresh ginger, peeled and chopped
2 1/2 c canned, unsweetened, lite coconut milk
1 1/2 c (at least) vegetable broth
8 keffir lime leaves- fresh, frozen or jared.
2 dried chilies de arbol
1 4-lb Kabocha squash- seeded, peeled and cut unto 8 wedges (or 2 acorn squashes, peeled, seeded and quartered).
1 small head of cauliflower- cored and broken into small florets
1 lb carrots- peeled and diced on a diagonal
2 red bell peppers- cut into small squares
1 potato- chopped
1 zucchini- sliced
1/4 c tamarind concentrate (or 2 Tbsp tamarind paste mixed with 2 Tbsp water)
1/2 c thinly slices basil
1 Tbsp fresh lime juice
1 12 oz package firm tofu- drain, press for 15 minutes, marinate and then chop into cubes.
1/4 c chopped peanuts
Brown Rice

- Press the tofu for at least 15 minutes. Create the marinade of your choosing- I did soy sauce, tahini, ginger, garlic and siracha. Let sit for at least 1 hour.
-Heat oil in a heavy wide pot (very important!) over medium heat. Add shallots, curry paste and ginger. Stir until shallots soften. Add 1/3 c coconut milk, stir until browned, 4 mins. Add remaining coconut milk, 1 1/2 c vegetable stock, lime leaves and chilies. Stir to blend.
-Add squash, set on sides so that all pieces fit in a single layer. Bring to a boil, then reduce heat to medium low, cover and simmer until squash is tender, 15-20 mins.
-Remove squash from pot, add throw the remaining vegetables in, return the squash to the pot, on top of the vegetables. Cook until tender, 10-15 mins. Take the squash out again, let rest on a plate.
-Stir in tamarind concentrate, half of the basil, lime juice and tofu. Cover and simmer until heated through, about 2 mins. Add more vege stock if too thick.
-Divide curry among bowls, top each with a wedge of squash.
- If you're feeling fancy (let's face it, you can't say no to fancy pants), sprinkle with basil and peanuts. Serve with rice.

This recipe was a little stressful, there are a lot of moving parts and I didn't have a ton of time to bring this masterpiece together.
In times like this, only one thing can calm me down, the dulcet tones of Ira Glass and This American Life
I can't explain it, listening to Mr. Glass automatically brings my heart rate down. I listen to it on the subway now.
I've been listening since I could comprehend language; hoping, scheming and praying that one day I'll have a story weird enough to be on that program.
Plus this allows me to plug the following awkward giggle.