I participate in #SundaySupper on twitter where a group of bloggers and other folks tweet about what they’re making for their Sunday Supper. It’s a great way to get inspiration for meals, recipes and ideas plus “meet” a lot of foodies! Isabelle (@familyfoodie) hosts this every week as a way to bring people back to the table, eating and sharing time with their families.
This past Sunday I tweeted and posted a picture of what I made for Sunday Supper – a complete Greek dinner, full of amazing flavors and surprisingly easy. I have to thank in part Chef Michael Symon for the inspiration and also for a couple of easy recipes that I made when I took my class at the CIA (also found in The Culinary Institute of America Cookbook).
I had bought some pork loins on sale (buy one get one free) and was looking for a creative and different way to cook them. I was flipping through the channels one day and stopped on Symon’s Suppers, Chef Symon’s new series on The Cooking Channel. He was grilling and one thing he was making was pork souvlaki which is pork kabobs marinated in a Greek- style marinade. I thought this would be perfect with the zucchini pancakes and tzatziki sauce from the CIA cookbook.
First thing I did was cut the pork loin into bite size pieces, then made a marinade out of lemon juice, oregano, dill, a little onion and then added enough olive oil to make a dressing. Seasoned with salt and pepper.
I let the meat marinate for at least 30 minutes while I made the tzatziki sauce, which included sour cream, plain yogurt, dill, salt and pepper and grated cucumber.
A delicious, creamy accompaniment to the zucchini pancakes. After about an hour of the sauce sitting in the fridge, it was time to create the batter for the zucchini pancakes. Grated zucchini is added to eggs and flour then seasoned with dill, salt, pepper, scallions and parsley. Then feta cheese is added. The complete recipe for both will follow below.
I thought it would be easier to cook the pork in a skillet after it marinated so that’s what I did, although the original recipe called for grilling.
If you’d like to make zucchini pancakes and tzatziki sauce this is what you’ll need.
Tzatziki sauce: (From the Culinary Institute of America Cookbook p.208)
Makes 1 ½ cups
½ cup plain yogurt
½ cup sour cream
½ cup grated cucumber, squeezed dry
1 tsp minced garlic (I grate mine using a microplane)
1 Tablespoon olive oil
1 Tablespoon fresh mint or dill (I used dried so I didn’t put in as much)
1 tsp lemon juice
½ tsp lemon zest
salt and pepper to taste
Combine the yogurt, sour cream, cucumber and garlic to a food processor and puree until smooth. Transfer to a bowl and fold in the olive oil, mint or dill, lemon juice and zest. Stir until well combined and season to taste with salt and pepper. Keep refrigerated until use.
3 cups coarsely grated zucchini
salt and pepper as needed
2 cups chopped scallions
4 eggs, lightly beaten
½ cup flour
1/3 cup chopped dill
1/3 cup chopped parsley
2 Tablespoons chopped tarragon
½ cup crumbled feta cheese
2/3 cup walnuts
Olive oil for frying
1. Place the grated zucchini in a colander. Sprinkle with salt and let stand for 30 minutes. Squeeze the zucchini by pressing as much liquid as possible. Dry the zucchini by pressing between several layers of paper towels.
2. 2. In a large bowl, combine the zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt and pepper until even blended. Fold in the feta cheese. Cover and refrigerate for up to 3 hours. Stir before continuing. Fold in walnuts.
3. Preheat oven to 300 to keep the pancakes warm as you work. Place a baking sheet in the oven.
4. Add enough oil in the skillet to come to a depth of about 1/8 inch, and heat the oil until it shimmers. Working in batches, drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the pancakes to spread as they cook. Fry until the pancakes are golden brown and cooked through about 3 minutes per side. Transfer each batch to the baking sheet in the oven to keep warm. Serve immediately with the tzatziki sauce.
|Zucchini pancakes on plate in front|
These recipes made a delicious side dish to go with the Greek marinated pork, which was also amazing delicious.
Have a #SundaySupper you’d like to share? Then be sure to tweet using the hastag #SundaySupper. The more the merrier! You might even find your photos on the Sunday Supper pinterest board. So come and share your family traditions @familyfoodie and #SundaySupper.