Soooo my hero, Yotam, always comes through! He recently did an article for the Guardian of Zucchini recipes. Courgette is what the English call Zucchini. Yotam Ottolenghi, as many of you know, is one of my all time favorite chefs and most definitely one I turn to all summer long. I am hoping we can make this tonight. Since we have basil in the box I am planning on doubling thebasil cream and omitting thetarragon.
4 TB Olive Oil
8 TB Butter
5 cloves Garlic, thinly slice
*10 Courgettes (zucchini), trimmed, and thinly sliced
Salt and freshly ground Black Pepper
1 oz Basil leaves
1 oz Tarragon
*3 large potatoes, peeled and cut into chunks
7 TB whole Milk
1/3 cup grated Parmesan Reggiano
1/4 tsp freshly ground Nutmeg
1 Egg, beaten
2 oz Walnuts, roughly chopped
Heat the oven to 390 F. Put an extra-large sauce pan for which you have a lid, on a medium-high heat, and melt the oils and 3 TB of the butter. Once the butter start to foam, fry the garlic for a minute or two, just until it starts to brown. Stir in the courgettes, a teaspoon and a half of salt and plenty of pepper, and cook for seven to eight minutes, until the courgettes have shrunk a little and started to take on some color. Turn down the heat to medium-low, cover and leave to simmer gently for 40 minutes, stirring every once in a while, until the courgettes are completely soft and breaking apart. Stir int he herbs, then spoon the mix in to a 20cm X 30 cm (8 x 12”) ceramic baking dish. While the courgettes are cooking, bring a medium saucepan of salted water to a boil. Drop int e potatoes and boil for 17-18 minutes, until cooked through, then drain. Return the potatoes to the pan with 2 TB butter, the milk, parmesan, nutmeg, egg and half a tsp salt, then mash until very smooth. Spoon the mash into a piping bag, then pipe cycles of mash over the top of the zucchini mix, to cover it completely; make sure the circle sit close together, but stay distinct from each other. And don’t worry if you don’t have a piping bag; use two tablespoons to shape the mash, spoon follow on the zucchini and level out the top with a palette knife or spatula. Melt 1 TB butter in a small saucepan, brush this all over the top of the mash, then bake the cobbler for 30 minutes, until the potato is golden-brown and the zucchini underneath is bubbling. Remove from the oven and leave to rest for five minutes. Melt the remaining butter in the saucepan until it starts to froth, cook until it darkens and smells nutty. Stir in the walnuts for just 10 seconds, spoon all over the cobbler and serve.