Zucchini Pomodoro

I like to use a nice zesty garlic variety like Music, Madrid, or Killarney Red in sauteed dishes. Zucchini Pomodoro lends itself to using a medium chopped garlic or larger chunks. When sauteing garlic always be careful not to go beyond a nice golden yellow color or the flavor will get bitter. I always keep a little wine or chicken or vegetable stock on hand to kill the cooking temperature in the pan if I see the garlic cooking too fast. If you over cook the garlic, toss it and start over with a fresh pan.

Ingredients

1- fresh medium size (10-12 inches) zucchini cut into 3/8 inch slices

3 - 4 medium size garlic cloves chopped medium to larger chunks

2 tablespoons, plus two teaspoons – extra virgin olive oil

¼ cup- good quality canned plain crushed tomatoes ( make sure there is no sugar, corn syrup, or spices in the crushed tomatoes)

Pinch of salt, pepper, dry oregano

Heat a frying pan on medium high heat (cast iron skillet works well)

When pan is hot add 2 teaspoons of EVO and a light sprinkle of sea salt. As soon as the oil starts to smoke add zucchini slices in a single layer and fry until slightly browned (around 1-2 minutes) Flip the zucchini and brown the other side. Remove the zucchini to and arrange in a single layer on a paper towel too cool. Repeat with any remaining zucchini.

Lower heat to medium . Add 2 tablespoons of EVO to pan until the oil is shimmering then add chopped garlic. Cook until golden yellow about 10-15 seconds then immediately add the crushed tomatoes. (It's always better to slightly under cook the garlic in the initial saute then burn it.) lower the heat and simmer for about three minutes. Add the salt, pepper, and oregano to taste. Cook for one more minute. Add zucchini and flip in pan or stir gently cooking for one more minute. Serve immediately.

Discover the world of fresh gourmet garlic at https://www.facebook.com/GloriousGarlicFarm

Sonoma Highlights

We had a great overnight trip to Sonoma, CA last week. Started off with some delicious oysters at Willi's Seafood and a nice wine tasting at the Preston Winery in Healdsburg, CA. Finished up the day at LaSalette Portuguese restaurant in Sonoma with a nice roasted lamb loin.

New Orleans

Nice meal at Restaurant R'evolution in the French Quarter. Perfectly grilled stripe bass and a tasty plate of lobster gnocchi.

I Did Eat In 2012

In reviewing Cooking Carbone I come to realize that posts in 2012 were slim. Hmmm, same year I opened a Facebook page. Other excuses are, we were busy tending my garlic crop and a successful garden here at the ranch. I was also getting used to my first full year of "some what" retirement from the world of ice cream. I'll take a stroll down memory lane 2012 to see what I can come up with in terms of dining and cooking experiences. In the meantime here's one of our prized Italian eggplants we grew at the farm in Washoe Valley.

Cowboy Breakfast

I know, this week eggs are bad for you, sausage is even worse, and oh my God is that a wheat-full Thomas English muffin? Sometimes you have to just go with what tastes good. Local eggs cooked in chorizo  drippings, El Salvadoran chorizo from the local Carson City, NV latino supermarket, and a nice toasty english muffin smothered in butter. A good cup of coffee doesn't hurt either. Lately I've been drinking Starbucks, 2 parts Pike Place and 1 part Italian Roast ground fresh at home. With a touch of cream it's a nice blend.

Hanger Steak Nevada Style

Here's a nice way to grill hanger steaks. Twenty minutes from prep to plate.

Anybody interested in the recipe?

Washoe Valley Cherries ???

Keeping our fingers crossed this spring for no more hard frosts. We had apple, pear, nectarine, and cherry blossoms this year and loads of mason bees buzzing around the orchard.

Photo is of cherry blossoms from our sweet cherry tree. With any luck Mama Rusty will have enough to make a pie this year.