Zucchini Ginger Cupcakes

Materials

Cupcakes

• 3 cup crystallized ginger (1 3/4 oz), coarsely chopped
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated fresh orange zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups coarsely grated zucchini (2 medium)
• 3/4 cup mild olive oil
• 3/4 cup mild honey
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla

Frosting

• 8 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon finely grated fresh orange zest
• Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners

Methods

Bake cupcakes

1. Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
2. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
3. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
4. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
5. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Make frosting

1. Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
2. Frost tops of cooled cupcakes.

References
Epicurious
http://www.epicurious.com/recipes/food/views/Zucchini-Ginger-Cupcakes-1222207

Notes
Adriane Fresh's summer BBQ desert specialty!

Roasted Vegetable Galette

Materials

Pastry (or use pre-made)

• 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup ice water

Filling

Vegetables for roasting. Most anything will work. I used:

• zucchini
• japanese eggplant
• red pepper
• red onion
• carrots
• garlic

• olive oil
• salt (I used rosemary infused!)
• pepper

• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 2 Tbsp slivered basil leaves

Glaze

• 1 egg yolk beaten with 1 teaspoon water

Methods

Dough

1. Whisk together the flour and salt in a large bowl.
2. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
3. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
4. With your fingertips or a wooden spoon, mix in the liquid until large lumps form.
5. Pat the lumps into a ball; do not overwork the dough.
6. Cover with plastic wrap and refrigerate for 1 hour.

Filling

1. Preheat oven to 400F.
2. Chop vegetables into roughly equal-sized pieces and arrange on a roasting pan.
3. Drizzle with olive oil and season with salt and pepper. Toss to cover.
4. Bake vegetables for 25-35 minutes, until they start to brown. Check and move around every ~10 minutes.
5. Take out of the oven and let cool for ~10minutes.
6. In a bowl, mix vegetables and cheese together. Season to taste.

Assembly

1. Preheat oven to 400F
2. On a floured work surface, roll the dough out into a 12-inch round.
3. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
4. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
5. Brush crust with egg yolk glaze.

Baking

1. Bake the galette until the cheese is puffed and the galette is golden brown, 30 to 40 minutes.
2. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate.
3. Cut into wedges and serve hot, warm or at room temperature.

References:

Baking barrister: http://www.bakingbarrister.com/2010/08/roasted-vegetable-galette.html
Smitten Kitchen: http://smittenkitchen.com/2010/06/zucchini-and-ricotta-galette/

Braised Fennel (Thanks to Dave and Chef Will)

Materials

• 3 tablespoons butter
• 1/4 cup chopped shallots
• seeds from 2 cardamom pods, crushed
• 1/8 teaspoon ground mace
• 2 medium fennel bulbs, cut lengthwise and into 6 pieces each
• 1/14 cups chicken stock
• salt and pepper to taste

Methods

1. Heat oven to 350F
2. Melt butter in skillet - saute shallots, cardamom and mace
3. Add fennel and toss to coat, stir in stock, bring to boil, cover and
4. braise in oven for 30 minutes
5. Remove and place skillet over high heat and boil until liquid thickens

Results

• Delicious!

Discussion

If more than 3 people will be eating, double the recipe as it will get
consumed quickly. Braising in the oven seems to be un-necessary.
Simply sauteing the fennel for about 5 minutes, adding the stock, and
reducing results in a fantastic dish with less messing around with hot
appliances. A low-sodium broth is recommended (vegetable would likely
work quite well).