Zucchini Soup

1 leek, washed thoroughly and sliced thinly

1 Tbsp butter

2 Tbsp olive oil

1 1/2 lbs zucchini

handful fresh basil (reserve some for garnish)

salt and white pepper

2 cups vegetable stock

2 oz extra sharp cheddar cheese, grated

1/4 cup cream

Heat the butter and olive oil in a large saucepan. Add the sliced leeks, and cook on a low heat, stirring for about 5 minutes. Meanwhile, wash and top and tail the zucchini, and slice thinly using a mandolin. Stir the zucchini slices into the leeks.

Tear the basil into small pieces and stir into the vegetables. Lightly season with salt and white pepper as the cheese will add some extra salt.

Cook for about 10 minutes, then pour the vegetable stock over the top. Bring to a boil, cover and simmer for about 30 minutes.

Using a stick blender blitz the zucchini and leeks until smooth. Warm the soup gently and then as you take it off the heat stir in the cream. Check the seasoning, then sprinkle on the grated cheese and garnish with the remaining basil sprigs.

This is a lovely summer soup, and it's especially delicious served with home-made bread and butter.

Madeleines

This recipe is from Bon Appetit magazine. Madeleines are quick to make and super delicious with a cup of tea or milk, and we can't forget the impact they made on Proust! This recipe is a little lighter than the Coconut Madeleines I usually make, but still absolutely scrumptious!
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
zest of one lime or lemon
1/4 tsp salt
1 cup flour
10 Tsp unsalted butter, melted and cooled
confectioners' sugar for dusting

Preheat the oven to 375 degrees F. Butter and flour two madeleine pans and set aside.
Using an electric mixer, beat the eggs and sugar until they're just combined. Then beat in the vanilla, lime or lemon zest and salt. Add the flour, and beat just until blended.
Slowly drizzle the melted butter in and beat just until blended.
Spoon about one tablespoon of the batter into each cookie mold.
Bake for about 13 minutes until golden brown. Allow to cool, and then gently ease out of the pan and let them completely cool on a cookie rack.
Lightly dust the madeleines with confectioners' sugar.

Zucchini Bread

I've been trying out several zucchini recipes this summer, and I think this might be the one! I've adapted it from a recipe from the Joy of Baking web site by adding more spices, some lime juice and a coffee crumb type topping. I've also made the cream cheese frosting a bit sharper by not using butter and reducing the sugar. I think this recipe is definitely a keeper!

1/2 cup walnuts
1 cup shredded zucchini 
1 grated raw apple 
1 1/2 cups flour 
1 tsp baking soda 
1/4 tsp baking powder 
1/4 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1/4 cup corn oil 
1/4 cup olive oil 
1 cup sugar 
2 large eggs 
1 tsp pure vanilla extract 
1 Tsp lime juice 
1/2 cup unsweetened coconut

Crunch Topping 
1/2 cup brown sugar 
1/2 cup flour 
1 Tsp butter 
1 tsp cinnamon 
1/4 cup chopped walnuts 

Cream Cheese Frosting
4 ozs cream cheese at room temperature
2 Tsp confectioners’ sugar 
1/2 tsp pure vanilla extract 

Preheat oven to 350 degrees F. Line a 9 x 5 x 3 inch loaf pan with parchment paper. Lightly toast the walnuts for about 5 minutes until lightly browned, cool and then chop coarsely. Grate the zucchini and peel and grate the apple. In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices, and set aside. 

In the bowl of an electric mixer beat the oil, sugar, eggs, vanilla extract and lime juice for about 2 minutes. Stir in the grated zucchini and apple, and then add the flour mixture, stirring just until combined. Fold in the nuts and coconut. 

Pour the mixture into the lined loaf pan. Mix the crunch topping ingredients together, and crumble on top of the batter, and then bake for about 55 minutes. 

Lift the bread out of the loaf pan (using parchment paper makes this step very easy), and cool on a wire rack. Slice and smear with the cream cheese frosting. I hope you like it!

Mediterranean Orzo Salad

I love this recipe in the summertime! Although it takes a little while to prepare, it's super tasty and great to have in the fridge when you want something quick for supper.  I really don't care for watery canned black olives so I always use Kalamata, and definitely don't skip the muffaletta. I believe that the olive salad might be the secret ingredient in this dish! I've adapted it from John Folse's recipe.

1½ cups uncooked orzo pasta

12 oz jar marinated artichoke hearts, chopped (and the liquid)

1 1/2-2 (or more) cups cherry tomatoes, halved

1 cucumber

1/2 yellow or red bell pepper, diced

1 red onion, finely chopped

1 cup feta cheese, crumbled

1/3 cup pitted Kalamata olives, chopped

1 cup Italian olive salad--muffaletta (and the liquid)

1 Tbsp chopped fresh oregano

1 Tbsp chopped thyme

salt and pepper to taste

Cook the orzo as directeduntil al dente. Peel the cucumber and then slice in half lengthwise. Scoop out the seeds with a spoon and then slice each half. Drain the cooked orzo in a colander and run under cold water until it's completely cooled. Then spoon the orzo into a large bowl, and add the artichoke hearts with liquid, chopped tomatoes, cucumber, bell pepper, onion, feta, olives, olive salad, fresh herbs, and salt and pepper to taste. The feta and olives add saltiness, so definitely go light on the salt. 

Chill before serving. It's delicious with grilled fish or chicken.

Harbor Fish Market, Portland, Maine

I love the Harbor Fish Market in Portland's historic waterfront district. It has a wonderful authentic nitty gritty atmosphere which is so refreshing these days. The workers wear big waterproof boots and look like they're about ready to hit the high seas!  I always stop and visit when I'm in Portland. They sell a huge variety of local fish and seafood, and of course they have big tanks of the iconic Maine lobster!

Lobster on the beach in Ogunquit!

Harbor Fish Market

9 Custom House Wharf

Portland, ME 04101
1-800-370-1790