Food & Drink

Fixing the errors of my ways

Spaghetti with Zucchini Pesto
Spaghetti with Zucchini Pesto TNS

Sometimes you’re the bug and sometimes you’re the windshield. Last week, I was the bug.

It’s always nice to hear from readers, even when I’ve done something wrong. Honestly, I’d rather hear from them when things go right.

In the case of last week’s column, I scratched my head and wondered how I missed three (yes three) ingredients from the recipe for Banana Upside-Down Sour Cream Walnut Cake.

I found the recipe very appealing, so I put it in the paper. Maybe I got worked up and lost my head for a minute.

Readers found the recipe appealing, too. They even wanted to make it — which is sort of the purpose of the whole section anyway!

Then, they read the ingredients list and realized something was wrong. Fortunately, many called to ask about the error. Thank you. I’m repeating the entire CORRECT recipe for those who threw up their hands and went on to other things.

To err is human ...

You’ll also find here a recipe for zucchini pesto. From Susan Selasky of the Detroit Free Press, it’s easy to make and yet another way to get rid of what’s left in the garden. Zucchini seem to live on forever!

Spaghetti With Zucchini Pesto

3/4 cup blanched slivered almonds, divided

3 medium zucchini (about 1 1 / 2 pounds)

1 pound favorite dry spaghetti or other pasta

1/2 cup fruity olive oil, divided

1 garlic clove, peeled, thinly sliced

Generous pinch of crushed red pepper flakes

Salt and freshly ground black pepper to taste

1 tablespoon finely grated lemon zest

1 1/2 cups freshly grated Pecorino Romano or good-quality Parmesan, plus more for serving

1/2 cup chopped mint, plus more for garnish

Preheat the oven to 350 degrees.

Spread the almonds on a baking sheet and toast for about 8 minutes, until just golden. Be sure to keep an eye on the almonds, because they can easily burn. Remove almonds from oven, let them cool and then coarsely chop them. Reserve 1/4 cup for garnish. (You can toast the almonds several days in advance.)

Meanwhile, run the zucchini under cool water. Cut one in half and cut the half into matchstick-size pieces. Chop the remaining zucchini into 1/2-inch pieces. Set aside.

Bring water for pasta to a boil and cook pasta until al dente according to package directions.

To make the pesto: In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.

Scoop out 1 cup of the pasta water, then drain the pasta. Turn off the heat, return the pasta to the hot pot and about 1/2 cup of the hot reserved pasta water, the pesto, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined. Fold in the zucchini matchsticks, being careful not to break them up. Transfer the pasta to bowls. Garnish with mint and the reserved almonds. Serve, passing additional cheese at the table.

Makes 6 (1 1/2 cups) servings, each with 616 calories, 27 grams fat, 70 grams carbohydrates, 23 grams protein, 582 mg sodium, 17 mg cholesterol, 6 grams fiber.

Cook’s note: You can make the zucchini pesto one day ahead and refrigerate it.

Detroit Free Press; adapted from Food and Wine magazine, September 2015 issue

Banana Upside-Down Sour Cream Walnut Cake

3 eggs

1 package (2-layer size) yellow cake mix

1 cup sour cream

1/3 cup oil

1/4 cup water

1 package (3.4-ounce) vanilla flavor instant pudding

1/2 cup butter or margarine

1/2 cup packed brown sugar

2 bananas, sliced

1/2 cup chopped walnuts

Heat oven to 350 degrees.

Spray a 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in a large bowl with a mixer until blended.

Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 minutes, stirring occasionally.

Stir in nuts; pour into prepared pan. Cover with batter.

Bake 40 minutes, or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 minutes. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely. Makes 16 servings.

Kraftrecipes.com

Contact me at sboyle@bnd.com, 618-239-2664 or follow me on Twitter @BoyleSuzanne. Write to P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

Spaghetti With Zucchini Pesto

3/4 cup blanched slivered almonds, divided

3 medium zucchini (about 1 1 / 2 pounds)

1 pound favorite dry spaghetti or other pasta

1/2 cup fruity olive oil, divided

1 garlic clove, peeled, thinly sliced

Generous pinch of crushed red pepper flakes

Salt and freshly ground black pepper to taste

1 tablespoon finely grated lemon zest

1 1/2 cups freshly grated Pecorino Romano or good-quality Parmesan, plus more for serving

1/2 cup chopped mint, plus more for garnish

Preheat the oven to 350 degrees.

Spread the almonds on a baking sheet and toast for about 8 minutes, until just golden. Be sure to keep an eye on the almonds, because they can easily burn. Remove almonds from oven, let them cool and then coarsely chop them. Reserve 1/4 cup for garnish. (You can toast the almonds several days in advance.)

Meanwhile, run the zucchini under cool water. Cut one in half and cut the half into matchstick-size pieces. Chop the remaining zucchini into 1/2-inch pieces. Set aside.

Bring water for pasta to a boil and cook pasta until al dente according to package directions.

To make the pesto: In a large skillet, heat 2 tablespoons of the oil. Add the garlic and crushed red pepper and cook over moderate heat, stirring, until fragrant, 1 minute. Add the chopped zucchini, season with salt and pepper and cook, stirring occasionally, until lightly golden, about 10 minutes. Scrape the zucchini into a food processor and add the remaining 1/2 cup of chopped almonds; pulse to combine. With the machine on, slowly add the remaining 6 tablespoons of oil until combined but still slightly chunky. Season the pesto with salt and pepper.

Scoop out 1 cup of the pasta water, then drain the pasta. Turn off the heat, return the pasta to the hot pot and about 1/2 cup of the hot reserved pasta water, the pesto, lemon zest, 1 1/2 cups of cheese and 1/2 cup of mint. Stir until well combined. Fold in the zucchini matchsticks, being careful not to break them up. Transfer the pasta to bowls. Garnish with mint and the reserved almonds. Serve, passing additional cheese at the table.

Makes 6 (1 1/2 cups) servings, each with 616 calories, 27 grams fat, 70 grams carbohydrates, 23 grams protein, 582 mg sodium, 17 mg cholesterol, 6 grams fiber.

Cook’s note: You can make the zucchini pesto one day ahead and refrigerate it.

Detroit Free Press; adapted from Food and Wine magazine, September 2015 issue

Banana Upside-Down Sour Cream Walnut Cake

3 eggs

1 package (2-layer size) yellow cake mix

1 cup sour cream

1/3 cup oil

1/4 cup water

1 package (3.4-ounce) vanilla flavor instant pudding

1/2 cup butter or margarine

1/2 cup packed brown sugar

2 bananas, sliced

1/2 cup chopped walnuts

Heat oven to 350 degrees.

Spray a 10-cup tube pan or 12-cup fluted tube pan with cooking spray. Beat eggs, cake mix, sour cream, oil, water and dry pudding mix in a large bowl with a mixer until blended.

Cook butter and brown sugar in small saucepan on medium-low heat until butter is melted and mixture is well blended, stirring occasionally. Add bananas; cook 5 minutes, stirring occasionally.

Stir in nuts; pour into prepared pan. Cover with batter.

Bake 40 minutes, or until toothpick inserted near center comes out clean. Cool cake in pan on wire rack 10 minutes. Run knife or metal spatula around rim of pan to loosen cake. Invert cake onto rack; gently remove pan. Cool cake completely. Makes 16 servings.

Kraftrecipes.com

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