My mother-in-law came over today for an early Mother's Day / farmers' market lunch, and in the midst of present-opening, Cleveland shuffling, and dog-walking, we also managed to have a great, sprawling meal. For the main, we made this tortilla, and due to a permanent request, also included a "big salad" like the one Elaine Bennis liked. Dessert was another version of strawberry shortcake sliders with orange zest and lemon thyme. The real treat, though, came at the beginning with these roasted red peppers and zucchini ribbons fashioned into a flower. (The ladies loved it.) This was great with Cucina baguette and soft goat cheese with chives from Bonnie Blue. This was a fun Mother's Day menu, and we hope you also get to cook for someone you love this weekend!
Zucchini and Red Pepper Flower
2 red pepper
2 zucchini
1/4 cup olive oil
1/4 cup white balsamic vinegar
2 cloves of garlic
Maldon salt
cracked black pepper
cane sugar
First, roast the red peppers (see technique here). Peel and seed them. Slice them into 8-inch strips. Put them in a container with the olive oil, garlic, vinegar, pepper, a pinch of salt, and a pinch of sugar. Set this aside.
Next, use your vegetable peeler to break down the zucchini into thin strips. (Leave the skin on for this.) In a lightly oiled pan over medium heat, sear them off for 10 seconds apiece on one side only. Sprinkle the strips with salt and pepper. Allow them to cool. To make the shape, fold each strip in half and loosely roll one end to the other.
For the flower, place zucchini around the edge of a small, flat-bottomed ramekin. Pile the peppers in the middle. Put some bread and cheese on the board with this and you've got it done.
