Sorry for the long gap between recipe posts, but I assure you, I’ve been cooking up a storm. Last weekend I picked 20 pounds of chokecherries and made some
jelly syrup, and also started a batch of chokecherry wine (to be shared here very soon). And then I had a one-day obsession with making zucchini bread waffles, but those still need tweaking.
Last night, I finally made something worth sharing.
I wandered out to the garden for some basil, and 20 minutes later found myself hauling in a whole lot more, using the bottom of my t-shirt as a makeshift basket. And I’d just picked zucchini that morning!
The nightshades are still new and exciting, but frankly I’m starting to get a little tired of the squash. And the green beans.
Fortunately, a little bit of creamy goat cheese, fried in a panko crust, is just the thing to make the summer’s bounty exciting again. And I’m pretty sure it’ll be great on top of whatever you’re growing, too. I’d love to hear what you come up with — leave your favorite variations in the comments!
- 2 medium zucchini
- 2 medium slender eggplant, or 5 small round eggplants (if you use a larger eggplant or one that's been in the fridge a few days, you'll need to salt it first to remove the bitterness).
- 2 handfuls small green beans (optional)
- 2 cloves garlic
- a handful or two of cherry tomatoes, cut into quarters
- 1 sprig fresh basil leaves
- 1 sprig fresh flatleaf parsley
- 1 small log soft goat cheese
- 1 egg, beaten
- 1/2 cup panko bread crumbs
- 1/4 cup olive oil
- Cut the goat cheese into 8 equal rounds (it's easiest to do this with unflavored dental floss, but you can use a sharp knife and then reshape the rounds with your fingers.)
- One by one, dip each slice of cheese in egg and let the excess run off, then dredge it in breadcrumbs. Refrigerate for 15 minutes.
- Meanwhile, cut the squash and eggplant to uniform thickness, and trim and halve the beans. Finely chop the garlic and fresh herbs.
- Heat 2 tbsp olive oil in a large skillet and add the squash, beans, and eggplant, plus a sprinkle of salt. Cook until they're almost done, but still crisp (I use my purple beans as an indicator, I pull the veggies off the heat when they turn green). Add garlic and tomatoes, cook for a minute more and then set aside.
- Pour enough olive oil to coat a large frying pan, then put over medium-high heat until hot but not smoking. To check temperature, toss a few breadcrumbs into the oil -- when they start bubbling as they hit the pan, add the goat cheese rounds, being careful not to overcrowd them. Cook until golden brown, about 1-2 minutes on each side, and drain on paper towels.
- Divide the vegetables among 4 plates and top each with a sprinkle of fresh herbs and 2 pieces of goat cheese.
The goat cheese portion of this recipe is adapted from Gourmet