Tag: Julie Van Rosendaal

Recipe: Zucchini-Bacon-Feta Fritters

Posted on by Sharman

Zucchini-bacon-feta frittersWhether it is at the farmer’s market or my mother’s garden, zucchinis are in abundance this time of year. This past weekend I asked my sister what I should do with the stockpile of squash I was accumulating, and she recommended trying Julie Van Rosendaal’s Crispy Zucchini-Feta Fritters. They were so good, I asked Julie if she would mind if I add bacon and post the adapted recipe – since she also has a passion for pork – she said of course! Top these fritters with a dollop of sour cream, or like I did, with a little Spanish smoked paprika mixed in with some plain Greek yogurt for an extra smoky taste to compliment the bacon.

Zucchini-Bacon-Feta Fritters
Adapted from Julie Van Rosendaal’s Dinner with Julie

What you’ll need…

1 large-ish or 2 medium-small zucchini

1 tsp. coarse salt

1/3-1/2 cup crumbled feta

4 slices of cooked bacon, sliced or crumbled

1 large egg

1/3 cup all-purpose flour

1/4 tsp. baking powder

Freshly ground pepper

canola oil, for cooking

Directions:

Place a couple sheets of paper towel on a cutting board or work surface, and grate your zucchini onto it using the coarse side (the big holes) of a box grater. Sprinkle with salt and let sit a few minutes. Place another paper towel on top, gather up the zucchini inside the towels and wring out as much liquid as you can – if you like, squeeze it into a bowl and use the liquid in soup or pasta. (It will be salty.)

Transfer the shredded zucchini to a bowl, add the feta, then stir in the egg and some freshly ground black pepper, tossing to combine it all. In a small bowl, stir together the flour and baking powder, then stir it into the zucchini mixture.

In a large, heavy skillet, heat a generous drizzle of oil over medium-high heat. Drop the batter in large spoonfuls, then flatten with the spoon until they are 2-3″ in diameter. Cook for a few minutes, until the bottoms are golden, then flip and cook for another couple minutes on the other side. If they are browning too quickly, turn the heat down a bit. Transfer to a plate lined with a paper towel. If you like, keep them warm in a 250F oven while you cook the rest. Serve immediately, while still warm.

Recipe: Bacon Gouda Gougères

Posted on by Sharman

 

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Christmas in November at the Fairmont Jasper Park Lodge is just around the corner, and in my excitement of the event, I was checking out Taste Of section featuring recipes from some of the presenters. I stumbled on a recipe for Gougères, baked savoury choux pastry, by Julie Van Rosendaal. I have a serious kitchen crush on Julie after she showed me how easy it is to make lemon curd at home during a culinary session at the Fairmont JPL in the spring.

I made her easy-to-follow Gougères recipe with gluten free flour and it was an instant hit at my dinner party. I decided to add bacon and the good times kept on coming. And so, my love and admiration of Julie continues. Her original recipe (with the addition of bacon) is below.

Bacon Gouda Gougères
Adapted from Julie Van Rosendaal’s Gouda and Gruyère Gougères recipe

For pâte à choux:
1 cup water
1/2 cup unsalted or salted butter, cut into pieces
1/2 tsp. salt (if using unsalted)
1 cup all-purpose flour (or gluten-free all purpose flour)
4 large eggs
1 1/2 cups coarsely grated old Gouda cheese
4 slices bacon, cooked and crumbled

In a saucepan bring water and butter to a boil over medium-high heat. Turn the heat down to low and add flour all at once, then stir with a wooden spoon until the mixture pulls away from side of pan.

Transfer the mixture to a bowl and beat in the eggs one at a time with an electric mixer on high speed, beating well after each addition. The batter should have the consistency and colour of thick pudding; thicker than cake batter but thinner than cookie dough.

Preheat oven to 375°F and spray two baking sheets with nonstick spray or line them with parchment paper. Stir the cheese and bacon into the pâte à choux and spoon about a tablespoon at a time an inch apart on baking sheets. Bake for 25-30 minutes, or until puffed, golden and crisp. Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères uncovered in a preheated 350°F oven for 10 minutes if chilled or 15 minutes if frozen. (You must serve gougères warm!)

Makes about 2 dozen.

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