I had a couple of hours to visit a friend while my daughter was at camp. I had biked with her from a hair appointment in the village to camp and home, before fighting through construction traffic (ironically during construction holiday) to her home. Needless to say I didn't have time to eat lunch but it was 1:30 pm and I didn't expect to eat until supper. I started chatting with my friend and her husband while she put the finishing touches on the USB key that would hold her latest vacation trip that we had planned to share. Her husband was already eating, and she asked if had eaten, so I answered truthfully that I had not. She stole back the salad from the table, and came back with this heavenly lunch of zucchini roses and a salad with chipotle ranch dressing. It was wonderful!
She described the method to make the roses and I want to try it soon. Roll out a rectangle of puff pastry and cut into 2 inch strips. Using a mandolin, slice coins of zucchini and layer along half of the pastry, with some falling outside the pastry. Cover with grated cheese. Fold the pastry in half, to enclose the bottom of the zucchini, and roll up, placing in muffin tins. Bake until fragrant, admittedly maybe before blackening! Still they were delicious, and my friend's next idea is to do it in a cheesecake pan, like a cake of roses, that could pull off. I imagine you could do this sweet, with sugar and cinnamon and apple.
What a generous thoughtful lunch, and a great show!
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| Zucchini pastry roses and chipotle ranch salad |
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