These recipes and more can be found in Ireland's book, Summers in France.
Zucchini Quiche, (p. 174)
Serves: 6
Ingredients:
- 4 zucchinis
- splash of olive oil
- pastry crust
- 6 eggs
- butter, room temperature
- salt and pepper, to taste
- tablespoon of crème fraîche
- grated cheese, Brebis
There is always a surplus of zucchini in the garden at summer's end, and a quiche is the prefect place to use them. Slice 4 zucchinis thinly and sauté them in a bit of olive oil until slightly soft, if you have the time. You can leave them raw. Any which way, lay a rolled-out pastry crust in a tart shell and pour in 6 eggs that you've whisked together with a dollop of soft butter, salt and pepper, and a tablespoon of crème fraîche. Spread the sliced zucchinis evenly over the egg mixture. If you'd like, sprinkle the quiche with grated cheese. I like Brebis, a hard goat cheese from the Pyrénées. Bake the quiche in a 375-degree oven until set and lightly browned, about 30 minutes.
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Gazpacho, (p. 182)
This is the recipe that Otis and I like to make together. It's simple and easy and requires no cooking!
Serves: 12 - 1
-9 pounds overripe tomatoes, blanched and peeled
-6 red bell peppers, seeded and roughly chopped
-6 small cloves garlic, peeled and roughly chopped
-3 large cucumbers, peeled, seeded and roughly chopped
-1 cup olive oil
-½ cup red wine vinegar or sherry vinegar
-coarse salt
-freshly ground black pepper
-Tabasco or your favorite hot sauce
-21 large basil leaves
Using a blender or food processer, puree the tomatoes, peppers, garlic, cucumber, olive oil and vinegar together. When mixed to your liking (I like it to be a bit lumpy, not too much) season to taste with salt, pepper, and hot sauce. Put the gazpacho into a container and refrigerate for a few hours; or if done at the last minute, add large pieces of ice to cool it. Serve with torn up basil and another dash of Tabasco. Serve with warm bread.
