The Houndstooth Gourmet

I remember so many years of growing zucchini in various gardens. Have you? It’s very easy to grow, and plants can yield vast amounts of zucchini the size of small canoes. Which of course means a couple of things. You can furtively leave zucchini in a basket at work, with signage to the effect of ‘free!!! delicious!!…free!!’ Of course the sub-text is ‘take these the hell off of my hands because they are are taking over my life!’. Then again, you can try to foist them on neighbors. You would think that I don’t like zucchini-I do! But their reproductive powers rival those of bunnies.

Which makes zucchini bread an excellent way to use up this vegetable.

Currently, I buy zucchini and squash from the markets as I need it. Mt. Olympus Farm at the Kingstowne market had baby zucchini and squash that looked too good to pass up-and I knew I could use them right away in zucchini bread.

Zucchini bread is versitile; it can be enjoyed as a breakfast bread, or a dessert after dinner. It also freezes well.

Zucchini Bread with Cinnamon and Nutmeg

makes 1 loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/3 cup freshly shredded zucchini
• 1 egg
• 1/4 cup vegetable oil
• zest of 1/2 lemon

Directions

Preheat oven to 350 degrees.

In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a stand mixer, or using a hand mixer, beat the sugar, zucchini and egg. Add the oil and lemon zest. Mix to combine. Slowly add the dry ingredients and blend until combined. Pour batter into a greased 8×4x2 loaf pan. Place loaf pan on a baking sheet and on middle rack of oven.

Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow zucchini bread to cool for 10-15 minutes. Turn bread out onto a baking rack to cool. Serve warm, or store overnight in refrigerator, wrapped in plastic wrap. The bread can be stored in the freezer for up to 1 month.

Tags: zucchini, bread, Recipe by Ramona
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The first Saturday in March has been a date for the Old Town Alexandria St. Patrick’s Day Parade for the past 27 years. For about the past 3 years, Frank and I have enjoyed the parade with a dog or two. Two hours of marching bands, armed services, police forces, little girls in beautiful Irish costumes, bagpipes, and men in skirts, uh, kilts. Old Town loves a parade.

Before the parade, a “fun dog show” is held in Market Square to benefit the Alexandria Animal Welfare League. It’s heartwarming to see how dog friendly Alexandria is. The Square gets packed with dogs of all shapes and sizes with many wearing something for St. Patrick’s Day.

This year, we took our Bichon, Cole, and our Beardie mix, Tucker to the parade. In preparation, I went into our box of dog accessories and made the dogs Irish for a day. Cole wore a handsome green sweater and neckerchief, while Tucker sported a bright green feather boa that we picked up last year at the parade. Frank, horrified, told me that he would be walking 3 feet behind me all day, because the dog in drag was too embarassing for him.

But, alas, he changed his mind. Walking the dogs through Old Town drew many, many smiles and greetings. And our dogs were not alone. We saw Irish doggie sweaters, hats, bandanas, collars and more. One white dog even had his tail dyed green!

At least this year I didn’t try to enter Tucker into any of the fun dog contests held in the Square’s bandstand. Last year, I entered him into a category called “most unusual looking dog”. It was a crowded field and we were in the back, never being seen by the judge. We didn’t have a chance. I exited the bandstand crestfallen and Tucker was freaked out by the crowds and noise. He’s a winner in my book no matter what.

So, feeling Irish, I decided to try my hand at making soda bread with raisins called “Spotted Dog”. It was easy to make and didn’t need a lot of attention or rising, which I like. The dough was very moist, so if you make it, dust your board and hands with a lot of flour so the sticking is kept down to a minimum. After baking, eat the bread warm with a pat of butter and perhaps some jam. At least that’s what I did!

Spotted Dog

serves 6

Ingredients

4 cups All Purpose flour

4 Tablespoons butter, chilled

2 Tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, beaten

14 oz. buttermilk

1 cup raisins

Directions

Preheat the oven to 425 degrees.

In a large mixing bowl, place sifted flour, sugar, salt and baking soda. Mix to incorporate ingredients. Place butter into dry ingredients and incorporate with a pastry cutter. Alternatively, you can use 2 knives and “cut” the butter into the dry ingredients. The mixture should look like coarse meal. Add raisings and stir through.

Make a well in the middle and add the egg and buttermilk. Using a wooden spoon, stir the dough until it stiffens and becomes difficult to stir. At this point, flour your hands and turn the dough onto a floured surface. Knead the dough gently and add a bit of flour if it is sticky. It may take up to another half a cup so use your discretion.

Shape the dough into a flat circle, about 10-12 inches across. Place the dough on a greased pan or skillet. Make a 1 inch deep cut to score the dough on top to make an “x”. Place the pan or sheet in oven, on the middle rack. Bake for 40-45 minutes. If the top appears to be getting too brown, tent it with aluminum foil.

A toothpick or skewer should come out clean when inserted in the middle.

Place bread on a rack to cool for a short time. Serve warm.

Tags: bread, Alexandria, Recipe by Ramona
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