Post Format

Eat this in February: Zucchini

2 comments

We’re doing this recipe thing again, folks. I’m still not CONVINCED by it, as a personal strategy, but it’s keeping me amused. FOR NOW.

Also, writing down what I’m doing as I’m doing it makes it CONSIDERABLY easier to recreate things later. I tend to think of cooking as more of a FEELING than a science, so I frequently wing things like measurements and ingredients and cooking times and wine poured. (This is why I’m terrible at baking.) (And also sewing.) (And staying sober.)

It feels like writing to me, in that way: something gut-level GETS how the patterns fit together, and my job is mostly to push the pieces around until they click. Grammar, for me, is more a sense of rightness than a conscious application of rules. (Which can get problematic when colleagues ask me why something is the way it is. IT JUST IS.)

Baking, as far as I’m concerned, is mathematics — even when I know what I need to do, I have no feeling for WHY I’m doing it. Also, it feels like homework and I only do it for other people.

Zucchini and artichoke pasta with preserved lemon

zucchini-d

This recipe is originally from an issue of Dish magazine — I swapped real lemon for preserved and shredded the zucchini with a vege peeler because I’m really fucking fancy and also frequently bored.

Serves 2.

Stuff you need

  • 150g dried vermicelli or spaghetti
  • 1 tbsp olive oil
  • 1 small red onion, thinly sliced
  • 1 clove of garlic
  • 1 zucchini, shredded with a vege peeler into long strips
  • About half a jar of marinated artichokes
  • 1 ½ tbsp cream
  • ¼ preserved lemon, diced up (or the rind and juice of half a normal lemon, if you’re that way inclined)
  • ¼ cup of grated parmesan

Stuff you do

Cook the pasta in salted boiling water (the best tip I ever received for cooking pasta is to aim at ‘seawater’ when you’re adding salt. It feels like too much, but it’s not). Drain, saving some of the salty, starchy water, and then toss the pasta in a little olive oil and stash it somewhere to keep warm.

Heat the olive oil in a pan and add the onion and garlic. Cover the pan if you can (if not, don’t worry) and cook the onion until it’s soft and translucent.

Add the zucchini and artichokes and cook for a few minutes until the zucchini is tender. A splash of the marinade liquid from the artichokes at this point will make your pasta 10 times less healthy, but about an equal amount more delicious.

Add the preserved lemon, cream and parmesan, and some of the reserved pasta water. I’m not big on actually measuring anything — see above, re: gut, feelings, etc — so… a splash? Less than a quarter cup, or whatever it takes to get things liquidy enough to simmer away for a few minutes.

Throw in the pasta and toss it all together. Add some more parmesan on top if you feel moved to do so.

Eat.

Advertisements

Posted by

Writer of things. Annoyer of cats.

2 Comments Join the Conversation

  1. Ha! That is exactly why I love (and prefer) baking – “follow these instructions exactly and it’ll come out perfectly”, if only life were so simple huh.
    This is quite interesting, it’s a look at how different things (melted butter vs softened butter, different sugars, chilled dough etc) affects the outcome in chocolate chip cookies, which might help with the ‘why’ part of baking? http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html

    Reply

    • Okay I LOVE this! I can be on board with baking if I understand its wacky SCIENCE. Maybe. I still get all “you can’t tell me what to do, recipe!”

      …Which I’m sure doesn’t surprise you, since you’ve, like, met me 😉

      Reply

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s