This has been a very well-fed week. Two of our birthday gifts were tickets to see the Tiger Lilies’ Seven Deadly Sins show at the Grand and gift certificates to Murrieta’s, which is conveniently on the same block, and since technically we had two birthdays this week we could play the birthday card twice and get another night of babysitting. I haven’t been to Murrieta’s in years but everyone’s food was outstanding (there were 5 of us) and came in quantities you hardly see at restaurants of that caliber – particularly the appetizers. Mike had tempura prawns with at least 8 piled on his plate, and my goat cheese wrapped in phyllo (I was expecting maybe a few sparse triangles) was easily the size of two decks of cards wrapped in phyllo and topped with a kind of blackberry-mint chutney, with a side salad (beyond a little garnishy pile of greens). It could have easily counted as dinner. Everyone at the table had at least a bite and still I doubt I’ve ever eaten as much goat cheese in one sitting. I kind of wish I had chosen the bouillabaisse instead of the beef short ribs – which was fantastic, but came with beef tenderloin, barley and wild rice, asparagus and spaghetti squash they worked some sort of magic on. (I took the tenderloin home for steak sandwiches tomorrow – I was starting to feel a little like the ghost of Christmas present mixed with Jabba the Hut.)
And having consumed somewhere in the vicinity of 800 mini chocolate bars in the last 24 hour period, I may have to start wearing sweatpants and house dresses. I wonder if the 2009 muumuus are out yet?
Knowing I was going for a belated birthday lunch with A (Farm, followed by cafe mochas at Beano – honestly, how well fed can you get?) I snapped photos of our late breakfast – zucchini bread French toast. It’s just like regular French toast but made with a quick loaf – in this case zucchini, but good with getting-stale banana bread too. French toast made with quick loaves is denser and more heavy-duty; you can’t eat a short stack of slices, but it’s quite tasty.
Zucchini Walnut Bread
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon (optional)
1/4 tsp. salt
3/4 cup milk
1/4 cup canola oil
2 large eggs
Grated zest of 1 lemon (optional)
2 cups grated unpeeled zucchini (about 1 medium zucchini)
1/2 cup chopped walnuts or pecans
Preheat oven to 350°F.
In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk together the milk, oil, eggs and lemon zest and add to the flour mixture along with the grated zucchini and walnuts. Stir by hand just until combined. Don’t worry about getting all the lumps out.
Pour into an 8” x 4” loaf pan that has been sprayed with nonstick spray and bake for 1 hour, until golden and springy to the touch. Cool in the pan on a wire rack.
Makes 1 loaf, with about 16 slices.
Per slice: 161 calories, 6.5 g total fat (0.7 g saturated fat, 2.8 g monounsaturated fat, 2.6 g polyunsaturated fat), 3.7 g protein, 22.6 g carbohydrate, 27.2 mg cholesterol, 0.8 g fiber. 36% calories from fat
Zucchini Walnut Muffins: divide the batter among 12 muffin tins that have been sprayed with non-stick spray or lined with paper liners; bake at 400°F for 20-25 minutes, until golden and springy to the touch.
November 01 2008 11:42 pm | bread