Zucchini Patties

I learned over the summer that I hate zucchini. We got a ton from the CSA, and I have to admit I threw away more than a few after they spent too long in the fridge. But Midwestern women know that if you don't like something but you have to eat it, the best thing to do is to fry it. This recipe is one of the few ways I really like to eat zucchini. Oh, just a note: I'm not too big on that thing called "measuring," as you'll see. With this recipe, it doesn't matter.

Ingredients
2-3 medium zucchini
1 tsp salt
1 bunch parsley, Italian parsley or cilantro, chopped
1 bunch green onions, chopped
any other fresh herbs you have on hand, chopped
1 egg
1/2 - 1 cup flour or 1/4 cup corn starch
4 tbsps cooking oil

Equipment
Grater or food processor with grating attachment
mixing bowl
nonstick pan
thin spatula

Wash, trim, and grate the zucchini into a large mixing bowl. Salt the zucchini and mix it, letting it sit and release its water for several minutes. Using a colander or strainer, press the water out of the grated zucchini, and return it to the mixing bowl. I've found that carrots also go well in these patties, so if you want to throw in some grated carrots, do that now. Chop and add the fresh herbs and onions. Mix well and add the egg, mixing until the zucchini is coated. Add the flour a little at a time until the mixture is sticky and holds together. Heat a nonstick pan over medium heat with 2 tbsps oil, reserving the rest of the oil until you need more.

Use a spoon or your hands to scoop some of the batter and form a ball. Fill the pan with 3-4 small patties and fry them without touching for a few minutes. When they are somewhat firm and golden brown on the bottom, flip them and fry for several more minutes. Remove to a plate covered with paper towels.

These go great with a fresh yogurt and herb sauce, and they are surprisingly filling.

Homemade Yogurt

Every good Midwestern woman needs to be well-versed in dairy. It turns out, making your own yogurt is cheap, easy, and tastes way better than the corn-syrupy stuff at the grocery store.

Equipment:
Containers that can hold 1/2 gallon of yogurt - I use two one-quart Ball canning jars
Food thermometer
Wire mesh strainer
A pot, preferably a double boiler. I use a regular sauce pan, not a double boiler, and it works just fine.

You're also going to need some starter yogurt. Choose some at the store that has active cultures and no extra ingredients, preferably fresh and local. I also encourage you to use a natural, fresh milk. The "name-brand" milk may have been sitting on the shelf for a long time - go for the fresh local stuff.

Ingredients:
4 tbsp starter yogurt
1/2 gallon all natural whole milk














Here's how you do it:

1. Let the starter yogurt sit out while you do the next couple steps, so it warms to room temperature.
   
2. Heat the milk to 185F-190F, slowly and stirring occasionally. You'll probably get a film on top, but don't worry, you'll strain it off. A candy thermometer works great for measuring the temp.
3. Cool the milk to 110F-115F. You can leave it sitting, put it in the fridge, or do a cold water bath. Don't let it get too cold!
4. Add the starter yogurt and mix well.
5. Pour the mixture through your wire mesh strainer into the jars. You can skip the straining, but you might end up with noticeable chunks of "milk skin" in your finished product.
6. Close up the jars and put them somewhere warm, like the back of your oven (turned off!) above the pilot light. The top of the fridge would probably also work. You can wrap the jars in tea towels to insulate them.
7. Leave it alone for 7 hours. If you leave it longer, it will get even tangier! Don't check it early. When you open it, you'll find it thickened, with some greenish liquid on top.You can pour the liquid off if you want.
   
8. Refrigerate your yogurt for at least 12 hours. It will thicken a bit more as it cools.
9. Add flavorings if you want - if I'm going to eat my yogurt straight, I add some honey and a dash of vanilla. Otherwise I leave it plain to use in recipes.
   

Enjoy! Now you can use some of your own yogurt as a starter for the next batch.

Stir Fry!

This stir fry sauce is the perfect combination of spicy, sour, sweet and salty. Add in whatever vegetables and protein you like for a delicious meal. When I made it I used a pound of cubed firm tofu along with vegetables such as broccoli, cauliflower, garlic scapes, pea pods, and some greens. I served my stir fry with a side of kale sauteed in sesame oil.

Stir Fry Sauce
1/3 cup good stock (veggie or chicken stock work best)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime juice
5-7 cloves of garlic, minced
1 tsp honey (you can also substitute brown sugar or agave syrup)
2 tsp corn starch dissolved in 2 tbsp water
1 tbsp Sriracha (or 1 minced chili), adjust this amount depending on how spicy you like your dish.

Assembly
Add all ingredients except the garlic and corn starch mixture into a sauce pan on medium-high heat. Stir sauce until it begins to bubble, then reduce heat to medium-low. Add the minced garlic and the corn starch mixture. Stir continuously until the sauce thickens slightly. This will take somewhere around one minute. Taste the sauce! Add more of your favorite ingredients if you prefer the flavor to be more salty, spicy, sour or sweet.

A note about making a great stir fry: The golden rule is to have all of your prep work done before you start to cook anything. Make sure that your meat and vegetables are completely chopped! This will help to avoid scrambling around to complete a task while your food over the heat gets too crispy. The second rule is to add your vegetables in order of cooking time. Cook your protein (meat, tofu, etc) first, and remove it from the pan. Then add the veggies that take the longest amount of time to cook, like broccoli, should be put in first, and the veggies that take the least amount of time (like greens) should be added last. Finally add your tofu or meat back into the wok, and now it will be time to add your sauce! Heat everything through, and voila! You are ready to serve an amazing dish.