Today was mostly a really nice day. The weather was mild until late afternoon, when the wind kicked up and cooled things down. But, that was okay because by then we were snugly tucked away on the boat.
Yesterday we found ourselves out of leftovers so I perused my recipe file to see what we might want to eat next. Pulled out about a dozen recipes and then started whittling them down by whether we thought we could find the ingredients or not. Santa Rosalía is pretty well stocked for such a small town but it’s no match for the giant supermarkets in the big cities. But, we finally hit on a couple that sounded really good and that we felt we’d be able to find all the ingredients for.
In the zucchini parmesan, Lulu substituted manchego cheese for mozzarella. Not a huge difference. I also only bought one can of tomatoes, not being familiar enough with the metric system. Who knew that 411 grams was only a little over 14 oz. rather than the 28 ounces called for? But, no worries, she substituted a bottle of salsa casera for half the tomatoes. Fresh parmesan cheese was not available so we used our old standard green can powdered parmesan. But we happen to like that stuff. And it had the added attraction of being in our pantry. The only other change was the addition of a couple of teaspoons full of red pepper flakes, but we add them to everything. Oh yeah, we also didn’t have any Italian seasoned bread crumbs. What we did have were panko crumbs and some seasoned salt (sal de provence) that we bought in La Paz a year or so ago. Close enough.
The only change to the garlic noodle recipe was the addition of a red pepper flakes. See what I mean? The recipe calls for something like 8 or 9 garlic cloves and 2 tablespoons of garlic powder. At first we though that must be a mistake. Surely the author meant 2 teaspoons. But, we decided to take a chance. We’re glad we did. The noodles were so simple but so good. It was really hard to stop eating them. We decided that, while both recipes are keepers, the noodles will make their way in to our “let’s eat these a lot” rotation. And, believe it or not, the garlic was not overpowering, nor did it leave an unpleasant lingering presence as we’d feared it might.
I’m not sure I’ve ever eaten anything Parmesan before. Not veal, not eggplant, not chicken and definitely not zucchini. Man! What I’ve been missing. You could certainly taste the zucchini but, really it was just a delivery system for the tomatoes, garlic, onions, oregano, seasoned breadcrumbs and cheese. How can you go wrong with those ingredients?