Courgette with Bûche de Chèvre
and Walnuts
Zucchini has been in season for several months already at
the organic store, and a great cheese pairing with zucchini is chèvre
(goat) cheese. You could pick any chevre, probably an aged one as opposed
to a fresh one, I would save the fresh ones for a salad. The aged goat cheese
intensify in flavor as they cook, or so it seems. And perception is everything!
Ingredients:
1-2 Zucchinis
Bûche de Chèvre
– a log of goat cheese, fresh or aged
Handful of Walnuts coarsely chopped
Olive Oil to
cover Zucchini lightly
Fleur de sel to
taste
Preheat over to 190˚C (375˚F) while chopping the walnuts and slicing
zucchini in rounds (I slice mine about 3-5 cm thick or ¼ inch, in other words, not too thin or they might get soggy
in the oil.)
Place zucchini rounds in a glass baking pan and sitr in the olive oil.
Bake for 15 -20 minutes, then for last 5 minutes gently mix in the
chopped walnuts, chèvre and fleur de sel.
A few notes:
Extra Ingredient Mixing Ideas: (Because it’s fun to MIX!)
To make this recipe sweet, you can drizzle honey over all the ingredients once you’ve added the chevre, walnuts and salt.
To make this recipe spicier, dash a bit of cayenne pepper on top.
To make this recipe more colorful, add paprika, which has minimal flavor but adds that red dusty color.
To make this recipe more Basque, add piment d’espelette – a mild red pepper, adding a bit of flavor and color!
Why Preheat the Oven?
To get to the right temperature for cooking BEFORE you put the food in. So turn
that oven on as you walk into the kitchen (some ovens take longer than others).
Why Cook at 190˚C (375˚F)?
I cook everything at 190C, 375, it tends not to burn things but gets them
cooked in a decent amount of time while locking in flavor (or maybe I’m just
maing this up!)
Why Use Glass?
For the oven, I use glass as much as possible to reduce the toxic load from
treated metallic pans, as these usually have some coating which essentially is
a plastic. Plastics leach their toxins into food, especially when heated or
frozen.
Why Eat Organic?
I try to use as many organic ingredients as possibly in all my cooking. Organic
food has been grown using biodegradable substances (instead of persistent
chemicals which do not biodegrade and remain in the environment and in us). Buying
organic food tends to support smaller farmers using organic methods, and
organic foods are generally not industrially genetically modified; they are
“non-GMO.” Eating GMO foods (such as soy, corn and wheat) changes our own DNA
expression and the proteins in GMO foods cause many adverse reactions and food
sensitivities in many people and animals. Organic food tends to taste better
overall. You can feel good about each bite, as opposed to non-organic food,
whose growing methods and pesticide residue is utterly ambiguous to the
consumer.
Disclaimer: The “health”
information in this blog is not meant to cure any illness, but rather as
information, to better understand the cooking process and my reasons for the
choices I make.