Incidentally look how comfy Joe is starting to look at these shindigs. Oh nevermind, I think he’s just drunk.
The food was divine.
Handmade truffles? Yes, please.
Oh, and there was one other reason for attending the festival.
This is the zucchini butter recipe I imagine serving to Martha when she pops over for brunch.
This is the way I use zucchini butter in an appetizer when Martha comes over to my parties.This is the zucchini butter I will slather on toast and top with a fried egg for breakfast when Martha asks to crash at our pad after drinking too much Garrus.
- 2 pounds zucchini
- ¼cup olive oil or butter
- 2minced shallots, garlic, or combination of both
- Salt and pepper
- Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
- In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.