Cook-off Challenge - Week 1 Recipes

On September 6, 2005, the first group of BLC chefs battled it out in the Zucchini Challenge. Entries were judged on taste, creativity, and prevalence of the featured local ingredient. By the time the last crumb was consumed, the ballots were tallied and the results were in. Recipes for all eight entries are listed below.

First Place
The Take-Out Queens (Clarice Leslie, Caren Benjamin, Scott LaLonde)

Zucchini Waffles with Strawberries, Praline, and Zucchini Topping
Makes: 10-12 waffles

Ingredients:

• 3 medium-sized farm fresh zucchini, peeled and rinsed
• 1 box of organic Belgian waffle mix
• 3 organic or farm fresh eggs
• 1 ½ cups vegetable oil
• 1 cup of water
• Organic vanilla
• 1 package of prepared, organic vanilla pudding
• Organic Cinnamon and nutmeg to taste
• Fresh, organic strawberries
• Organic Praline/Maple syrup
• 1 large tub of organic whipped topping
• Small container of organic, candied-praline pecans

Directions:

1. Dice zucchini and puree in food processor with 2 tablespoons of vanilla pudding, mix until creamy in texture (set aside 1/3 cup of pudding/zucchini mixture). Blend remaining zucchini and pudding mixture into large bowl with waffle mix, eggs, oil, water and ½ cup of vanilla pudding. Add cinnamon and nutmeg at own discretion. Best if refrigerated over night.
2. Mix the remainder of vanilla pudding with tub of organic whipped topping and 1/3 cup of pudding/zucchini mixture. Add vanilla for taste. This will be your whipped topping for the waffles.
3. Prepare waffles in waffle iron (usually 35-45 seconds per waffle depending upon set temperature).
4. Serve waffles warm with fresh strawberries, light drizzle of praline/maple syrup, whipped topping and crushed candied/praline pecans. Toppings can be substituted at own discretion.

Second Place
Joe’s Angels (Brooke Braun, Erin Turner, Joe Kelly)

Curried Zucchini Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped yellow onions
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• ½ teaspoon salt
• Pinch cayenne
• 2 pounds zucchini, trimmed and chopped
• 3 ½ cups vegetable stock
• ½ cup heavy cream
• Chopped cilantro, garnish
• Fried pappadums, or toasted pita triangles, accompaniment

Directions:

1. In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes.
2. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste.
3. Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours.
4. To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold.
   

Third Place
The Bananas Foster (Brenda Foster, Namrata Sandhu, Deanna Troust)

Zucchiniritos

Ingredients:

• 4 10-inch tortillas (spinach or other flavor preferred)
• 2 teaspoons olive oil
• 1 ½ cups shredded zucchini (1 large or 2 small)
• 1 4 oz. can green chiles
• 1 ½ cup thinly sliced green onions
• 1 clove garlic, minced
• 1 cup cooked rice
• 1 cup shredded pepper jack cheese
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder
• ¾ cup lowfat sour cream
• 1 ½ cups shredded lettuce
• ½ cup fresh chopped cilantro

Directions:

1. Warm tortillas in oven or microwave.
2. While tortillas are warming, heat skillet coated with olive oil. Add garlic and onions and stir for 1 minute. Add shredded zucchini and chiles. Add salt, pepper and chili powder. Sauté for 2-3 minutes until tender. Add rice and cheese and cook for 1 minute, stirring constantly. Remove from heat. Add sour cream.
3. Lay tortilla flat. Layer with ¼ lettuce, ¼ cilantro, and ¼ rice mixture. Roll tightly, tucking in sides to form a burrito. Cut in half on the diagonal with serrated knife and serve.
   

Fourth Place
Pastry Puff Girls (Silvana Ritacco, Rhea Jones, Kim Turner)

Zesty Zucchini Boats
Makes: 4 servings, 1 stuffed zucchini half each

Ingredients:

• 2 medium zucchinis, parboiled
• ¼ summer squash, parboiled (optional)
• ½ cup finely chopped mushrooms
• ¼ cup chopped onion
• ¼ cup chopped tomato
• 2 teaspoon olive oil
• 20 Unsalted tops saltine crackers, finely crushed divided
• ½ teaspoon dried oregano leaves
• ½ teaspoon minced garlic
• 2 tablespoon margarine or butter, melted
• Grated parmesan cheese (optional)

Directions:

1. To parboil zucchini, bring 2 quarts unsalted water to a boil in large saucepan. Add zucchini and squash and cook 4 to 5 minutes, or until fork-tender. Drain.
2. Preheat oven to 350° Fahrenheit. Cut zucchini in half lengthwise and scoop out centers leaving ¼” thick shells.
3. Chop zucchini pulp and mix with mushrooms, onion, tomato, and chopped squash. Heat oil in skillet on medium heat. Add vegetable mixture and cook and stir for 3 minutes, or until onions are crisp-tender. Remove from heat and stir in 1/3 cup of cracker crumbs, and add garlic and oregano. Spoon evenly into zucchini shells. Sprinkle with combined remaining cracker crumbs and margarine.
4. Bake 20-25 minutes, or until heated through.
   

Fifth Place
GRL Power (Maria Rodriguez, Ryan LaLonde, Richard Gilroy)

Triple Chocolate Zucchini Nut Cake

Cake Ingredients:

• 4 large eggs
• 1-1/2 cup canola oil
• 2 cups sugar
• 3 cups finely grated raw zucchini
• 3 cups flour + 1 tablespoon, divided
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• 1½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup chopped walnuts
• 2 squares (2 oz.) melted unsweetened chocolate
• ½ cup chocolate chips

Icing Ingredients:

• 8 oz. semi-sweet chocolate
• ¾ cup heavy cream
• ½ cup finely chopped walnuts

Directions:

1. Preheat oven to 350º.
2. To melt chocolate, place squares in microwave-safe bowl, and microwave on high for 30 seconds. Remove and stir. Repeat, until chocolate is barely melted. Set aside to cool.
3. In a large bowl, beat eggs at medium speed until creamy and light yellow. Add oil and sugar, and beat another minute. Add the zucchini, 3 c. flour, baking powder, baking soda, cinnamon, vanilla and melted chocolate. Beat on low speed for one minute or until combined. Toss nuts and chocolate chips with a tablespoon of flour to coat. Fold into batter. Pour into a greased and floured 12-cup bundt pan.
4. Bake for 1 hour and 40 minutes or until wooden skewer poked into center of cake comes out clean. Cool cake in pan on rack for 10 minutes. Invert onto serving plate and cool for at least two hours before icing.
5. Mix chocolate and cream in small saucepan over low heat. Whisk until combined, thickened and shiny.
6. Drizzle over cake while sauce is still warm. Immediately sprinkle walnuts onto icing.
   

Sixth Place
Seven Sensations (Tracy Packard-Ferrell, Phillip Raskin, Dario Tirado)

Chocolate Zucchini Cake
Makes: 10-12 servings

Cake Ingredients:

• 2 ½ cups regular all-purpose flour, unsifted
• ½ cup cocoa
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¾ cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• ½ cup milk
• 1 cup chopped walnuts or pecans

Glaze Ingredients:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla

Directions:

1. Preheat the oven to 350°F.
2. Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
3. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
4. Make glaze by mixing together powdered sugar, milk, and vanilla in a bowl and beating until smooth. Drizzle glaze over cake. Cut in thin slices to serve.
   

Seventh Place
The Hole in the Wall International Gourmet (Leah Holmes-Bonilla, Gerry DeLeon, Juanita Panlener)

Zucch Soup Recipe
Makes: 6 servings

Ingredients:

• 6 zucchini, sliced
• 1 onion, diced
• Oregano flakes, garlic, salt and pepper as desired
• ½ cup organic half and half (or one cup if you like a creamier soup)

1. Directions:
   Sautee zucchini, onion, garlic with salt and oregano flakes until semi-soft.
2. Blend all in blender or food processor with half and half until smooth.
3. Pour into pot with 2-3 cups of chicken or vegetable broth. Stir and cook for 20 minutes without covering. Add more oregano or salt as desired.
   

Eighth Place
Fried Tomatoes (Brandi Dobbins, Eddie Araya, Ryan Parks)

Gemelli with Zucchini, Tomatoes, and Bacon

Ingredients:

• 12 bacon slices, cut crosswise into 1-inch pieces
• 1 large red onion, chopped (about 2 cups)
• 1 ½ cups dry white wine
• 12 ounces gemelli or rotini (about 3 cups)
• 3 slender zucchini, halved lengthwise and sliced crosswise into ½-inch-wide pieces
• 3 large plum tomatoes, seeded, coarsely chopped (about 1 ½ cups)
• 1/3 cup chopped fresh oregano
• 1 cup crumbled soft fresh goat cheese (about 4 ounces)

Directions:

1. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add onion and sauté until soft, about 3 minutes. Add wine; boil until reduced by 1/3, about 3 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone. Add zucchini and boil until pasta is tender but still firm to bite and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer. Drain.
3. Add pasta, zucchini, bacon, tomatoes, and oregano to onion in skillet. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Add cheese and toss until beginning to melt, about 2 minutes. Season to taste with salt and pepper and serve.