Zucchini is caramelized on the stovetop then added to a golden baked semolina crust and topped with Parmesan and Brie for a lovely vegetarian main course, perfect for brunch, lunch or dinner.
Moving to a new country is all about learning. Learning the culture, learning the language, trying to find familiar in the unfamiliar and somehow easing into it to create a life where you can be comfortable. It means readjusting expectations and acknowledging reality, no matter how uncomfortable that may be.
We always thought we were doing the right thing, this moving
around. First of all, the wide world is
where the job was. Secondly, what an
experience for our family, our daughters!
And, I think they both get that.
But what I am not sure they get is that the moves don’t stop when they
leave home. Lately I have been getting a
little push back about coming to Cairo to visit. It seems they are prepared not to like
it. It’s not home. Yeah, I know that. And for them it will most likely never be
home. (Heck, I’m still working on that
feeling myself!) I know they objected to
every move we made as a family. I was not prepared for resistance to a move that didn’t technically include their having to
adjust to no friends and a new school.
What I have learned from experience is that the last place
is always my favorite because of friends and familiarity and all the little
attachments we take for granted when we are there. It takes a long time for the new place to get
like that. But you have to be willing
to give it a chance. When I had elder
daughter, I could never imagine loving another human person as much as I loved
her sweet little self. And then precious
younger daughter came along. And my
heart stretched to more love. I think
homes are that way. You don’t have to
love just one. You can grow to love them
all. But you have to open your mind and
heart and risk the hurt of someday leaving, to revel in and relish the place where
you are. So I am working on that.
Yesterday was a holiday in my new home. I have learned about Sham el-Nessim, which began as an ancient rite, to celebrate new life and creation. Nessim means "zephyr," the spring
breeze, and sham means "to breathe in." The date is set to coincide with Easter
Monday on the Eastern Orthodox Church calendar, but all Egyptians take part by
getting into the great outdoors to picnic on the Nile, in parks or the zoo, and
apparently eat salted, fermented fish, while breathing in the Spring air. While I love a good picnic, this holiday was
about faffing about in the kitchen for me, while dear husband got on with his
outdoor projects of repairing his dartboard and small barbecue table, which had
been damaged in the move. I did open the
windows wide and the zephyr blew through most refreshingly. And, in honor of Spring, some of my seedlings are
sprouting!
Ingredients
For the crust:
1 1/2 cups or 360ml vegetable stock
3 oz or 85g semolina
3/4 oz 20g Parmesan cheese, finely grated
1 tablespoon fresh thyme leaves (if substituting dried
thyme, use half that amount)
1 egg
Olive oil
For the filling:
1 1/2 lbs or 680g baby zucchini (if substituting bigger
zucchini, cut out the soft, fluffy inside part where the seeds are)
Sea salt
Black pepper
3/4 oz 20g Parmesan cheese, finely grated
4 1/4 oz or 120g Brie or other soft full fat cheese
1/4 cup or 20g breadcrumbs
Method
Preheat your oven to 350°F or 180°C.
Place the stock in a large saucepan and bring to the boil. Add the semolina in a steady trickle, stirring
continuously. Keep stirring for three to
four minutes until the mixture is thick and fairly solid. Set aside and leave to cool slightly.
Add the thyme, egg and half of all the Parmesan cheese to
the semolina mixture. This will require a
few minutes of turning and pressing with the back of your stirring spoon to
incorporate. Just keep on mixing till
it’s smooth again.
 |
| That is a whole egg. You just can't see the white. |
Oil a normal pie plate with a drizzle of olive oil. Spread your semolina dough on the bottom and
up the sides of the pan. Wet your hands
slightly to stop the dough from sticking to you. Drizzle on a little more olive oil and spread
it around gently with a pastry brush.
Pop this in the oven for about 25-30 minutes or until you
have some browning around the edges.
Meanwhile, wash your zucchini, cut the tops and tails off and
cut them lengthwise into quarters and slice your garlic.
Heat a non-stick skillet up on the stove and when it is
roasting hot, dump all the zucchini into the pan. No oil yet!
Cook on high, stirring or tossing frequently, until the zucchini get lots of nice brown bits
all over, which takes about 5-8 minutes.
Sprinkle with salt and pepper and then add in the garlic. Turn the heat down to medium.
Give the whole thing a liberal dose of olive oil and toss or
stir the zucchini and garlic around in the pan for another minute or two. Turn the fire off.
Chop your Brie or other melty cheese into little
pieces. Take off the outside rind if you
want to. Mine was hard and dried in a
couple of places, so I removed that and left the rest.
Add the breadcrumbs which will help the Brie pieces stop sticking all together. With your hands, gently mix the Brie with the Parmesan and the breadcrumbs.
When your pie crust is done, take it out of the oven, but
leave the oven on. Tip the zucchini and
garlic into the crust and then try to arrange them somewhat neatly.
Cover the top with your cheese and breadcrumb mixture and
pop the pie back in the oven.
Bake for 20-25 minutes or until the cheese is melted and it
is lightly browned.
Here’s where my husband wanders in, his projects finished,
and says “Whatcha cooking?” And when I answer "baby zucchini baked with Brie," his eyes light up and I laugh out loud with the
man who loves my cooking. And dotes on
his daughters. I know they will come
around to see why visiting Cairo is a good idea. Because we are here and we are trying to make
it a home. Just doing our best with open
hearts. And, at least yesterday, open windows.
Enjoy!
