September 9, 2010 - THE ZUCCHINI MONSTER

September 9 , 2010 - The Zucchini Monster

1. Greetings to the great fans of Rosalie Serving Cookbooks. I hope you look forward to these newsletters, because I really enjoy connecting with you all, especially stretching my brain for new recipes.

So, I have to tell you all about my thriving garden of six tomato plants, 3 pepper plants and the 3 zucchini plants. This is the first year in a long time that my small garden has produced so much harvest, and since I didn't have the foresight to plow up a larger area, it gives one the impression of a small jungle.

The tomato plants have reached a height of 5 to 6 feet and are wrapping around one another. I have already canned 10 quarts of tomatoes. The green peppers are about to be overrun with their fruit, but it's the zucchini plants that are definitely giving me my money's worth.

I have heard how zucchini plants can proliferate, but these plants have more than quickly become out of control. They were so cute and little when I planted them, but now they each resemble a giant octopus. They have crept out of the garden, over the phlox, around the old dog house and heading for the neighbors drive way. They not only look like a creeping village, they also produce like one.

They start out like little green thumbs, and three days later they have grown to the size of a baseball bat. You don't dare turn your back on them, much less go on vacation. If you don't have the entire neighborhood watching, you may come back to the Zucchini Monster. And did I mention they have babies like carter has liver pills? Like, how many zucchini can fit on your back porch?

So this is why people stand on the street corners in your subdivision waving anyone down who will stop, asking the simple question…you wouldn't want any zucchinis would you?

Granted the little devils are quite delicious, and can be used in multiple dishes…like, soups, salads, casseroles, breads, muffins and even jellies. They can be fried, baked, grilled, blended, and even canned, probably for 100 years. I'm thinking of selling stock in the zucchini fortune.

All kidding aside, there's nothing better than fried zucchini in extra virgin olive oil, with a little garlic and onion, and topped off with fresh lemon juice.

Now that might even suffice putting up with the Zucchini Monster.

Have fun,

Rosalie

ITALIAN TURKEY MEATBALLS - September 9, 2010

August 25, 2010  - ITALIAN TURKEY MEATBALLS IN MARINARA SAUCE

Note: These juicy meatballs are every bit as good made with ground turkey as they are made with ground chuck. You will love them made as sandwiches or in your favorite marinara sauce.

1 pound white ground turkey.

2 cloves garlic, chopped.

¼ cup plain breadcrumbs.

¼ cup Parmesan cheese.

2 tablespoons curly parsley, chopped.

2 eggs

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon fennel seed

1. Mix together the turkey, garlic, breadcrumbs, cheese, parsley, eggs, salt and pepper and fennel seeds. Make into meatballs or patties, depending if using as sandwiches or meatballs in Marinara sauce.  Fry in olive oil over medium heat 3 to 4 minutes on each side for sandwiches. If using in marinara, cook partially done, 2 minutes on each side. Makes 6 to 8 meatballs.