I had a very strict protocol for choosing which restaurants we would grace with our presence. Most intriguing. Charts have yet to appear, but are just around the corner…it is a major holiday around here in Boston! Wow! Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Moussaka with mince, zucchini and potatoes. me! Wrap the zucchini in about 6 more paper towels and wring as much liquid out as possible (over the sink people!). Wow – I love love love both cinnamon and cumin – I love your couscous! Required fields are marked *. Heat a non-stick pan. With all the zucchini we had from the garden last year, I never made fritters! ;D. Yet again…great story, droolingly (I do think it’s a word and if not…it should be) awesome photos. Great recipe, colors, textures and presentation. thanks! absolutely sophisticated and delicious fare, joanne.incidentally, i love that dessert was the first criterion for you. Or serve it cold. i was just thinking the other day how i really wanted to make zuke fritters and then you grace my life. Kudos on the pictures and presentation! These fritters look amazing, and you are such a great writer. The couscous salad sounds delicious and the whole combo right up my alley. great. I love creative little food packages like this! Serve pasta in bowls and top with remaining cheese. I miss NYC so much! No one wants sorbet either. These zucchini fritters look perfect! Those zucchini fritters look terrific with those nice chunks of feta running through them-delicious!!! Great photos! Cook pasta in a large pot of salted boiling water until al dente. Ingredients; Notes (1) Reviews (0) feta cheese; dill; eggplants; zucchini; mezze rigatoni pasta; Where’s the full recipe - why can I only see the ingredients? At least now you know what you will be facing when Micheal pops the question ;)… I love those Zucchini Fritters, need to make soon. And that’s even apart from the cinnamon-cumin dressing, which automatically gets you 100 more points! This simple yet hearty weeknight pasta is packed with two whole pounds of vegetables. 1/2 finely chopped red onion holy smokes Joanne, that post title is a mouth full! Girl you are good. Divide crumbled feta and walnuts over each dish, and then sprinkle with fresh dill. Fragrant dill is a natural pairing for eggplant and zucchini, but fresh parsley or basil would also be great. Is there anything you can’t do? Plus, I’m so intrigued by the cinn/cumin combo in there…I’d love to give these a go. A+++, i need a cold shower staring at the pics of these babies! I get so much ore excited about veg dishes than meaty main courses… thanks for this. I feel like I’m looking at a 5 star restaurant!! But you have left me att eh edge of my seat girl – where did you decide on making your restaurant week reservation? So am I correct in guessing that in lieu of deep frying it’s pan fried and serves just as well? , That looks amazing! Zucchinis are coming to the market in full force, the fritter look like a great recipe. The dill and the feta combo get me every time, but adding zucchini fritters and this couscous- and making a pretty little tea sandwich? No one needs restaurant week when they have you as a friend! Transfer to a plate and serve either with a dollop of Greek yogurt or the couscous salad featured above. Place eggplant cubes on the sheet, spray again. Did you say cinnamon dressing? Place in large bowl. Moussaka with Dill, 11 cooking ideas and recipes. I will have to try this recipe next time. I like the exotic combination in the couscous. Blessings…Mary, Looks fantastic! You can cook it all better I bet. It looks crazy good and I’m seriously considering catching the next flight out to NY so that you can whip this up again…just. Doing so will remove all the Bookmarks you have created for this recipe. When finding a reservation for fourteen was actually impossible. And so here we are again.) White Chocolate Raspberry Truffle Cheesecake, Ethiopian Lentil Stew (Misr Wot) and Ethiopian Green Beans and Potatoes (Yataklete Kilkil), Spicy Hazelnut and Ginger Chocolate Chip Cookies. Brilliant idea – I adore zucchini fritters, but layering them with couscous is inspired! Drizzle with salt and pepper. Although maybe I was not in charge, as that implies some kind of appointed authority. Those fritters look delicious, especially with couscous and salad! photo: Andrew Purcell for The New York Times. There, I’ve said it. But damn if you didn’t make me want it. Because honestly, yeah, the Chatham Cod with its drizzle of sea salt sounds awesome. Joanne, those are some serious fritters and now I have to try them because I am so intrigued the combination of cinnamon and cumin. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them. Wow, that looks so delicious! This recipe does not currently have any reviews. I might try this but substitute some thick chopped mushrooms for the Eggplant. Whisk together vinegar, cinnamon, cumin, and 2 tbsp oil. Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)! What a great idea to eat it like a sandwich with rice and dressing. 3 tbsp AP flour. Serve those side dishes up nice and hot on a smooooooth platter. The side dishes made me think of you: salmon with pomegranate-glazed polenta and balsamic reduction grilled summer vegetables. Ooh, baby. I’ve been meaning to make zucchini fritters but yours are on a whole new level than just plain old fritters. All these ingredients are excellent especially during summer. Yummy! Always check the publication for a full list of ingredients. GREG. 1 tsp cumin And these side dishes sound like something worth gettin hot and bothered about. Dill and mint go so well with zucchini and the couscous looks perfect! You are getting so dressy with your side dishes, Joanne…components yet. How beautiful your fritters are paired with the couscous. And now. Stir in the egg and flour and mix until well combined. How could this be any better? Permanently. I think a great restaurant ought to have the most amazing lamb dish, chocolate cake and salad to make it in my book. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. I love all the flavors and especially the second picture. Be still my heart! 1. 4. These look absolutely awesome!! Your email address will not be published. Spray a baking sheet with nonstick spray. Transfer to a bowl. Oh, and you sound like a doctor about the blood pressure thing. Or go home. I have to make some zucchini fritters. Fried food! They were fantastic! Whisk together vinegar, cinnamon, cumin, and 2 tbsp oil. It looks really good. It was so good. They were fantastic! Amazing! I used multi-colored highlighters. Thanks for sharing it on the two for tuesday recipe blog hop! All those flavors must work wonderfully together. You just can’t. Maybe I took charge after we flailed around aimlessly all summer and talked about restaurant week (which in NYC actually became restaurant month after the powers that be realized how much money they had made in a week. Zucchini Fritters with Feta and Dill Always check the publication for a full list of ingredients. Hehe. I love all these ingredients! Add raisins, eggplant cubes, and dressing to couscous. Cook until the fritters are golden brown on each side, 4 to 6 minutes total. 1 1/2 tbsp chopped fresh dill Which is where the eggplant couscous salad from Bon Appetit came in. I agree, who the heck wants angel food cake during restaurant week!!! It seems like your restaurant outting was as complicated as planning a wedding. I totally agree about eliminating restaurants without tiramisù and crème brûlée!! I must remedy this. 1/4 tsp freshly ground black pepper 5 Tbsp extra virgin olive oil plus 1-2 Tbsp to sprinkle over dish This looks divine and your photographs are amazing! Makes me squirm with unbridled passion. This both looks and sounds GREAT! Because sometimes when you go shopping for the week, you forget key ingredients. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. xxoo. And I love the couscous with them! This looks simply delicious, and the truffle cheesecake from your previous post looks outstanding! If your oven does NOT work (isn’t this fun, it’s like a choose-your-own-adventure story). I think I’d pair it with the greek yoghurt instead of the couscous, or maybe even raita… *goes into meal-planning mode*. Take note. I know you would be willing to tackle the waitress for the last chocolate lava cake, just for me , I love how you layered the couscous and fritters – talk about the perfect side or main dish I always forget about restaurant week here until it’s too late – I need your organizational skills .
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