Volume 2 Issue 7 - (July/August 2007)

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July/August 2007, Volume 2 Issue 7
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In This Issue:
Welcome to the July/August eFoodletter
Alan's Recipes of the Month: Zucchini! Zucchini! Zucchini!
Who We Are and How to Reach Us
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Welcome to the July/August eFoodletter
Summertime in the Village and the transition to our new business set-up has been accomplished, but not without a few glitches and some very sad looks.

We had a closing-week sale, we were closed for nearly two weeks, we took the Pannifer's signs off the windows, Barb opened her shop and put second-hand furniture out on the sidewalk. We gave out every visual cue we could. And still people walk in, expecting bread. I feel so guilty telling them no!

Most people are very understanding and accepting of the changes - especially when they hear that Alan's bread is still widely available. Some, however....

One man, after I had chirpily explained the whole second-hand, fixed-up treasures scenario, looked around a moment and asked, "Well, what kind of baked goods do you have?"

I stopped being chirpy.

Another lady after looking around at my carefully-edited collection said, "Well, if you don't have any bread, why are you open?"

I'm looking to increase my internet presence.

In the meantime, Alan hits the road every Wednesday, Friday and Saturday, meeting new customers in Huron and Perth Counties. We are into the marathon of summer eating and looking forward to the cooler weather and quieter days when all the kids go back to school.

And how are things in your corner of the world?
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Alan's Recipes of the Month

Feeling a little overwhelmed by your zucchini harvest this month? Here are some recipes to help you out.

Spaghetti with Zucchini

Ingredients
12 oz spaghetti

2/3 cup extra-virgin olive oil
1 lb small zucchini
1 cup freshly grated Parmesan cheese
handful fresh basil leaves, finely chopped
handful fresh mint leaves, finely chopped
1 clove garlic, roughly chopped

Method
Cook the spaghetti in a large pot of boiling salted water until just al dente.

Meanwhile, heat the olive oil in a pan. Cook the garlic until fragrant. Thinly slice the zucchini and fry in small batches until golded and just starting to crisp. Transfer to a large bowl.

Add the cheese, basil, and mint and season to taste with salt and pepper.

Drain the pasta and toss well with the zucchini mixture.

Serve immediately, drizzled with a little extra-virgin olive oil and some more parmesan cheese.

Serves 4

Summer Pasta
This one is brilliant on those days when it's just too hot to cook.

Ingredients

Pasta
1 lg fresh zucchini
1/2 red pepper
1 carrot
1 sm red onion

Sauce
fresh, ripe tomatoes
1/2 cup kalamata olives, pitted and roughly chopped
1 clove garlic, finely chopped
hot pepper flakes (optional, to taste)
salt and pepper to taste

Method
In this recipe, the zucchini is the pasta. Wash it and discard the ends. With a potato peeler, cut lengthwise strips of the zucchini into a bowl (include some or all of the core). Cut the red pepper and onion into very fine strips. With a mandolin, finely shred the carrot. Mix together in a bowl

For the sauce, finely chop the tomatoes. Salt to taste and drain in a colander for an hour or so (this will make the sauce less watery and more flavourful - if you're in a hurry, you can skip this step).

Add the kalamata olives, garlic and chili flakes (if using) to the drained tomatoes. Salt and pepper to taste.

Pour the sauce over the zucchini pasta and serve! (Goes great with a loaf of crusty bread.)

Zucchini Clafouti

Ingredients
6 oz Parma ham (Prosciutto), about 1/2 cup roughtly chopped
1/2 c Fresh (soft) goats cheese
1-1/2 lbs Small zucchini
2 lg Eggs

2 lb Egg Yolks
3 oz Flour,

1 oz Whole milk
2 Shallots (or half a small onion), finely chopped

2 Cloves garlic, finely chopped
4 T Fresh Chives, finely chopped
5 T Extra-Virgin Olive Oil
1/4 t Curry Powder
Salt and pepper, to taste

Method
Preheat oven to 450. Cut the ends off the zucchini and shred on a box grater (largest holes). Crumble the goat cheese.

Cook the shallots and the garlic in 2 Tbsp of oil. Add the zucchini, cook, stirring until the moisture evaporates. Add the salt, pepper and curry powder.

Sift together the flour, salt and pepper. Form a well and add the eggs and yolks. Mix while adding the milk. When the batter is smooth, mix in 2 tablespoons of oil, the cheese and the chives.

Mix the zucchini and ham together. Layer half into an oiled casserole dish. Cover with the batter and scatter the remaining mixture on top.

Sprinkle with another tablespoon of olive oil and bake for 35 min.

Serve hot or at room temperature with a salad.

Serves 4.

visit us on the web at: www.pannifers.blogspot.com

(check it out - the website for May December Home and Barb's home-decor blog www.maydecemberhome.blogspot.com)

Cheers!

Barb & Alan