Cooks Corner

July 14, 2014

Zucchini flatbread marries Indian flavor with American convenience

If your zucchini has turned zealous in the garden, here’s a wonderfully different way to use the bounty: A zucchini flatbread that surprised me with how easy it was to make.

If your zucchini has turned zealous in the garden, here’s a wonderfully different way to use the bounty: A zucchini flatbread that surprised me with how easy it was to make.

It is from Rinku Bhattacharya’s Spices & Seasons: Simple, Sustainable Indian Flavors ( $35, Hippocrene). Rinku, a blogger and newspaper columnist in Westchester, N.Y., takes a real-life approach to cooking seasonally and sustainably for a healthier and greener lifestyle.

I like her cookbook because it marries Indian flavor with American convenience. This flatbread is a perfect example — not time-consuming, pretty easy to pull off, yet full of flavor. The crispy flatbreads are excellent with a salad or cold soup supper, or with a hummus or other dip.

Reader request: vinaigrette

Q. Long, long ago I clipped a recipe from the Herald for a spicy hot mango salad dressing. I’ve lost the recipe, and I have some gorgeous mangoes just asking to be used that way. I loved dousing it over slices of cold chicken on a salad or to marinate shrimp.

Yvonne Shreve

A. The recipe dates to 1994, and was created to splash on a salad made with black beans and rice by Maricel Presilla for Victor’s Café.

When Seville oranges are hard to come by I’ve simply settled for sour oranges, or for a mix of 2 parts orange juice to 1 part lemon or lime juice.

Quick Takes

Don’t want to stir over a hot stove in the summer heat? Need a quick chocolate fix? This quick microwave fudge recipe scores on all counts. I adapted it from a recipe from reader Grace White, who in turn said it was passed around at a book club meeting in Miami Shores.

Sleuth’s Corner

Q. My neighbor and friend used to live in Montgomery, Ala., and frequented the Elite restaurant. She loved their food, especially their version of Oysters Rockefeller. She had the recipe, but in the years since has misplaced it. Can you help?

Geraldine Amy, Plantation

A. Alas the Elite (pronounced Eee-Light), once the premier place to see and be seen in Montgomery, with a long history going back to 1911, closed decades ago. But we will hope the recipe survives in someone’s card file, and they’ll share with Cook’s Corner.

In the meantime I’d think your friend could not go wrong using a classic recipe for Oysters Rockefeller. The dish, by the way, was created in 1899 by Jules Alciatore for Antoine’s in New Orleans. Though modern recipes use spinach, the original was purportedly made with watercress, and was named Oysters Rockefeller because it was as rich as John D. Rockefeller.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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