Yesterday I handed Cranky my copy of Clotilde Dusoulier's cookbook (birthday present; thanks, Cranky), and said, "Pick a recipe."
He put three and three together: The book is called "Chocolate and Zucchini." We have cocoa nibs in the pantry. We are growing zucchini in the backyard.
Big, fat bingo!
Cranky selected Clotilde's recipe for pasta cooked by the absorption method (similar to how risotto is done), mingled with thin slices of zucchini and dusted with crushed cocoa nibs. Sounds crazy, I know.
As soon as he got out of bed, he set a pot of vegetable stock to simmer. It was luscious with corn cobs (we'd already eaten the kernels), pea pods (ditto the peas: eaten), and garlic scapes. Oh, and carrot tops, an onion, some lentils and dried mushrooms for depth, herbs, salt... The best vegetable stock I've ever tasted, and I've been making my own for years. Damn, Cranky. It was utterly stellar for absorption pasta.
He couldn't wait to make this meal. Twitch, twitch. (How did I turn him into a vegetarian?)
We had it for lunch today. I thought the recipe was quirky and quaint, but since I'm already in love with Clotilde, I believe she can do no wrong.
It was delightful. The cocoa nibs add a faint chocolate-y flavor, but the main effect is a crisp crunch, like having walnuts on pasta (which we do often). The zucchini was, of course, a natural. The absorption method is brilliant.