Zuk Bacon Pancakes


This recipe was posted on the gourmet FB page. It sounded great, but a wee bit too heavy for me. So I tweaked it and turned them into healthier Zuk bacon pancakes.

1 c basil
1 c lite mayonnaise
2 TBSP water
1 tsp fresh lemon juice

1 1/2 c all-purpose flour
1/2 tsp baking powder
1/8 tsp cayenne
3 medium zucchini, grated
2 fresh jalapeño, stemmed and minced (including seeds)
2 TBSP finely chopped chives
1 egg white, lightly beaten
1 c milk or buttermilk
6 slices crisp-cooked bacon, finely

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use.

Whisk together flour, baking powder, cayenne, 1/2 tsp salt, and 1/8 tsp pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated.

Heat a griddle over medium high heat. Cook about 2 minutes per side.

Serve fritters with basil mayo.


Mushroom, Ricotta & Herb Pizza


This may be my favorite pizza ever! Mushroom meatiness, herbaceous and crispy thin crust – it was a party in my mouth!

1/4 c olive oil
1/2 lb oyster & shiitake mushrooms, thinly sliced
1 shallot minced
1 garlic clove minced
1/4 c white wine
Salt & pepper
8 oz pizza dough
1 c ricotta
2 TBSP chopped chives
2 TBSP chopped parley
2 TBSP chopped tarragon

Preheat pizza stone in oven at 500 for a least an hour.

In a medium skillet, heat olive oil. Add mushrooms and cook over moderately high heat until lightly browned, about 5 minutes. Add shallots and garlic cook for 1 minute. Add wine and cook until evaporated, season with salt & pepper.

Stretch dough out to make a 12 inch round, brush with truffle or olive oil. Spread ricotta cheese over dough, top with mushrooms and herbs. Bake 8 – 10 minutes until crust is crispy.

Drizzle with truffle pr olive oil and season with salt and pepper.

Serves 2 – 4.