Category Archives: Savory

Baked Feta with Sautéed Dates

Baked Feta with Sautéed DatesI’ve been making Thanksgiving food since mid-October, and while that’s my idea of a good time, it’s a bit of a relief that I’m not going to be anywhere near an oven on Thursday. My family traditionally travels and makes reservations for this particular holiday, so all I have to do is pack that skirt I marked as my “Thanksgiving outfit” back in September, get on a bus to D.C., and leave the cooking to a bunch of chefs.Baked Feta with Sautéed DatesWe’ve been doing this routine in different cities since 1997, so it’s second nature now. In fact, the only issue I have with my family’s Thanksgiving tradition is that I’ll have to wait til Christmas to make them this Baked Feta with Sautéed Dates.Baked Feta with Sautéed DatesPoor them—they don’t know what they’re missing. I do, though, and so I am here to tell you that you absolutely, unequivocally should make this three days from now.Baked Feta with Sautéed DatesI know. I know! The menu’s set. You’ve made the list. But just go ahead and add a brick of feta and some dates to the tail end. I promise it’s worth the change in plans.Baked Feta with Sautéed DatesYou’ll only need five ingredients (plus something carby for serving) and fifteen minutes to put this appetizer together, and I would be utterly shocked if it lasts more than another fifteen minutes. I was alone when I made the feta and dates pictured here, and I had trouble keeping myself from eating half the brick in one go.Baked Feta with Sautéed DatesBaked Feta with Sautéed DatesBaked Feta with Sautéed DatesThe feta is baked for ten minutes and broiled for a couple more. It turns soft and salty with crispy edges and corners that slump in the most pleasing way. It’s brushed with olive oil all over and honey on top before going into the oven, so it gets brown and blistered and…seriously, good luck not hoarding this all to yourself.Baked Feta with Sautéed DatesIt won’t melt—feta doesn’t do that—but it will soften to the point where you can practically slice it with the edge of a cracker. Frankly, you could serve the feta by its lonesome and it’d disappear in minutes, but then you’d be denying yourself the magic of Sautéed Dates, and that’d be a real shame.Baked Feta with Sautéed DatesBaked Feta with Sautéed DatesI mean, if there’s anything in the world that can stand up to the wonder that is Baked Feta, it’s these dates. They’re sautéed in olive oil for a minute or two while the cheese is in the oven, just until the edges begin to caramelize. The results are mostly sweet and a little savory—they’re great with yogurt, labneh and hummus. Here, they’re spooned over the warm feta and sprinkled with finishing salt before being scooped up with crackers or baguette or whatever and shoveled into your mouth as quickly as possible because—oh my goodness—this stuff is delicious.Baked Feta with Sautéed DatesSalty, sweet, cheesy, savory, fruity, eyes-rolling-back-in-your-head good. You’re not going to want to share, but you should because…manners, I guess? But go ahead and plan to make this for every party between now and January 2nd, because if you can’t eat a brick of cheese during the holidays, when can you?!Baked Feta with Sautéed DatesHappy Thanksgiving, dear readers!Baked Feta with Sautéed Dates

Baked Feta with Sautéed Dates
dates adapted from Renee Erickson
makes about 8-10 servings

Baked Feta:
4 teaspoons olive oil
1 8-ounce brick feta cheese, blotted with paper towels
1 teaspoon honey (or maple syrup)

Sautéed Dates:
1 tablespoon olive oil
10-12 medjool dates, pits removed, sliced in half
coarse or flaky salt, for garnish

For serving:
water crackers
pita or pita chips
sliced baguette

Preheat oven to 400F.

Bake the feta. Use a pastry brush to apply 2 teaspoons olive oil to an 8-inch broiler-safe dish. Place gets brick in the center. Brush exposed feta with 2 teaspoons olive oil. Brush the top of the feta with a teaspoon of honey. Bake feta for 10 minutes or until soft and slumping. Feta will not melt.

Preheat broiler. Broil feta for 2-4 minutes, until the top is blistered.

Meanwhile, sauté dates. Heat 1 tablespoon (3 teaspoons) olive oil in a small sauté pan over medium heat. Add halved dates and cook, flipping once or twice, until they have all been coated in a thin layer of oil and some are beginning to caramelize (about 2 minutes). Do not burn.

Spoon sautéed dates over baked feta. Sprinkle with coarse or flaky salt. Serve warm with crackers or bread of choice.

Baked feta will firm up as it cools. To rewarm, place in a 350-400F oven for 5 minutes or until soft again.Baked Feta with Sautéed DatesBaked Feta with Sautéed DatesBaked Feta with Sautéed Dates

Creamed Kale with Crispy Breadcrumbs

Creamed Kale with Crispy BreadcrumbsYou may not be able to tell from the bevy of desserts I post every week, but I am a huge proponent of eating your greens. Almost every meal I make for myself involves a huge bed of arugula. Yes, for real.Creamed Kale with Crispy BreadcrumbsThat said, on Thanksgiving, there are so many sides that leafy greens can get lost in the mix or left out entirely. To that, I counter this: Creamed Kale with Crispy Breadcrumbs. It’s the sort of “eat your greens” situation that is absolutely welcome sidled up to cornbread stuffing, cranberry sauce, and Fluffy Dinner Rolls.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsThis is a vegetable side dish that stretches the meaning of the word “vegetable.” Yes, there is kale in there—a lot of it—but it’s coated in a sauce of butter, heavy cream, milk, cream cheese and parmesan, and topped with buttery breadcrumbs. Dietetic, this is not. On Thanksgiving, though, who cares? If there were ever a day for eating a creamy, cheesy, crispy-topped side and calling it a serving of vegetables, this is the one.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsIf you’re wondering why I used kale here instead of going for classic creamed spinach, the answer is simple: kale’s texture holds up. Even after the blanching, shocking, sautéing, saucing, and baking, it still has texture. It contrasts perfectly with the crispy breadcrumbs instead of getting lost in the cheesy sauce. And it’s pretty. And I just *like* kale.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsNow, I know that adding one more thing to your Thanksgiving menu is never something to be taken lightly. Time and energy are at a premium at the holidays! Luckily, Creamed Kale with Crispy Breadcrumbs is perfect for making ahead. You can stir together the creamed kale part of the equation a day or two ahead of time and refrigerate it. When you’re ready to serve, top it off with the breadcrumb mixture and bake until brown, bubbly, and so creamy and wonderful that even I—a person who has written repeatedly about loathing cream sauce—can’t resist.Creamed Kale with Crispy BreadcrumbsLooking for something a little lighter? Try my Caramelized Brussels Sprouts!

Creamed Kale with Crispy Breadcrumbs
makes 6-8 servings

Creamed Kale:
2 lbs lacinato kale (curly kale works too)
1/4 cup (1/2 stick) unsalted butter
4 cloves garlic, minced
1 small onion, finely diced
1/8 teaspoon ground nutmeg
1/2-3/4 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
3/4 cup heavy cream
1/2 cup whole milk
2 ounces full-fat brick-style cream cheese
1 cup (4 ounces) grated Parmesan cheese

Breadcrumb Topping:
1/2 cup panko breadcrumbs (or other plain breadcrumbs)
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoon unsalted butter, melted
1/2 cup (~1 1/2 ounces) grated Parmesan cheese

Preheat oven to 400F. Bring a large (6 quart) pot of water to a boil over high heat.

Wash and dry kale. Remove and discard the ribs. Use a large, sharp chef’s knife to slice kale into 1/2-inch ribbons.

Fill a large bowl with ice water.

When the pot of water comes to a boil, salt it liberally. Add kale and let cook about 1 minute (until bright green). Remove kale and plunge it directly into the ice water. This method is called blanching & shocking.

Line a sheet pan (or a few plates) with paper towels. Once kale is cool (a few minutes), remove it from the water and place on paper towel-lined pan. Blot with more paper towels to remove excess water.

Heat a large, heavy-bottomed pot (I used the same one I used for the kale) over medium heat. Add butter and allow to melt. Sauté onion 5-7 minutes, or until translucent. Add garlic and cook until fragrant, about 1 minute. Stir in kale, followed by nutmeg, salt & pepper. Stir in heavy cream, milk, and cream cheese. Turn heat up to medium-high and let cook, stirring occasionally, for 5-7 minutes, or until cream cheese has melted and sauce has thickened slightly. Remove from heat and stir in Parmesan. Taste and adjust for seasoning.

Grease an 8-inch casserole dish. Fill with creamed kale.

Make breadcrumbs. In a small bowl, use a fork to whisk together breadcrumbs, salt, pepper, and melted butter. Add Parmesan. Scatter mixture over the top of the kale. Bake for 12-15 minutes, or until brown and bubbly.

Serve warm. This is best the day it is made, but may be kept covered in the refrigerator for up to three days. Breadcrumbs will soften over time, but may be re-crisped in the oven.

To make ahead: after transferring creamed kale to a casserole dish, press plastic wrap to the surface and refrigerate for up to 2 days. When ready to bake, make breadcrumb mixture and scatter it over the top. Bake at 400F until bubbly and golden, about 30 minutes.Creamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy BreadcrumbsCreamed Kale with Crispy Breadcrumbs

Fluffy Dinner Rolls

Fluffy Dinner RollsUntil recently, I’ve eaten (baked) frozen dinner rolls at every holiday dinner of my life and had exactly zero idea that I was missing anything. Warm bread is warm bread, right?

WRONG. So wrong. Wrong, wrong, wrongwrongwrong.Fluffy Dinner RollsI mean, I’m sure I will eat a (baked) frozen dinner roll in the future because warm bread, but now I know the magic and ease of buttery, homemade Fluffy Dinner Rolls and I can never fully go back. In the story of my life, time will be defined as “Before Fluffy Dinner Rolls” and “After Fluffy Dinner Rolls.” Fluffy Dinner RollsOkay, maybe not. But I am changed, and I have a sneaking suspicion that some of you are in the same boat I once was—out there living your lives, blissfully unconcerned that your holiday table is missing something or that you have been denied anything—and I am here to mess all that up by giving you an easy six-ingredient dinner roll recipe that will blow your freaking minds with its buttery, golden wonderfulness and ruin freezer aisle rolls for you forever. #sorrynotsorryFluffy Dinner RollsThese Fluffy Dinner Rolls, y’all. They are fluffy. So fluffy. And they are slightly sweet and buttery as all get-out (whatever that means). There’s butter in the dough, and more is brushed on both before and after baking!Fluffy Dinner RollsFluffy Dinner RollsDid I mention their softness? When I was testing this recipe, I spent a lot of time poking the golden tops of these rolls and watching them bounce back, just because I could. So soft! So dang fluffy!Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsAs I said, these beautiful dinner rolls require just six ingredients: flour, yeast, sugar, salt, butter and buttermilk. These rolls are egg-free, but lack nothing in the flavor or texture departments.Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsThey are super simple to make, too. Don’t let the length of the recipe fool you—I just wanted to ensure that you have all the information you need for Fluffy Dinner Roll success. I’ve included instructions for a stand mixer and mixing by hand, and for using both active dry and instant yeasts. I tried my best to describe how to shape them, but it’s surprisingly difficult to explain with words alone, so here are some pictures of what I did:Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsDon’t worry, they don’t have to be shaped perfectly to be delicious. It took me three batches to get a consistent shaping method. Those other four batches? They were for quality control. Or maybe just making up for lost time.Fluffy Dinner Rolls

Fluffy Dinner Rolls
makes 16 rolls

1 cup buttermilk
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast*
2 3/4 cups all-purpose flour, divided
3/4 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

For brushing:
1/4 cup (1/2 stick) unsalted butter, divided

Read the recipe all the way through before beginning. Instructions for using instant yeast and mixing by-hand are in the notes at the end of the recipe.

Heat buttermilk until it’s between 90-110F (warm to the touch, but not so hot that you can’t comfortably hold a finger in it).

Stir together buttermilk and granulated sugar in a liquid measuring cup or small bowl. Sprinkle yeast over the top and allow to sit for 5 minutes or until it is a bit bubbly or foamy (sometimes a light stir can help this be more visible). If it doesn’t bubble, your yeast is dead. Discard the mixture, get new yeast, and try again.

In the bowl of a stand mixer* fitted with a dough hook, combine 2 cups of flour and salt. Add butter and buttermilk mixture and mix to combine. Mix in remaining 3/4 cup flour. Knead dough in mixer* for 5 minutes or until smooth and slightly sticky. Cover bowl with plastic wrap and place in a warm, draft-free environment for 1 hour, or until dough has doubled in bulk.

Meanwhile, butter (or otherwise grease) an 8- or 9-inch square pan. Line the bottom with parchment and grease again. Set aside.

Flour a surface. Uncover risen dough and gently punch it down. Place dough on floured surface and pat out into a 1-inch thick disk. Flour a large, sharp chef’s knife and slice the disk into 16 thin wedges.

Shape the rolls. Working with one wedge at a time, roll the point (from the center of the disk, where the long sides meet) toward the short end. Then use your fingers to pull edges or creases underneath, creating a smooth ball-like appearance. Place in pan. Repeat until all rolls have been shaped.

Loosely cover the pan of rolls and place in a warm, draft-free environment for 60 minutes or until they have doubled in size and/or fill the pan.

Meanwhile, place an oven rack in the central or lower position (either will work). Preheat your oven to 400F. Melt the butter for brushing.

Uncover risen rolls. Use a pastry brush to gently brush the tops with 2 tablespoons of melted butter. Bake rolls for 20 minutes, or until deep golden on top. Brush with remaining 2 tablespoons of melted butter when you remove them from the oven.

Let rolls cool 10-15 minutes before serving.

Rolls are best the day they are baked, but will keep in an airtight container at room temperature for a day or so.

Notes:

1. You may use an equal volume of instant yeast. Add it (and the sugar) directly to the dry ingredients, skipping the blooming step. Add warmed buttermilk and butter directly to the dry ingredients and mix as written above in the paragraph beginning “In the bowl of a stand mixer.” The rises may take about 15 minutes longer than with active dry yeast.
2. You may mix this dough in a large mixing bowl with a silicone spatula or wooden spoon.
3. You may knead this dough by hand on a floured surface.

Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner Rolls

Frarej {Lebanese Lemon Chicken}

Frarej {Lebanese Lemon Chicken}While many of my food memories of my childhood in Texas revolve around Tex-Mex and barbecue, I also have a place in my heart for Lebanese food. My dad began going to a Lebanese restaurant called Hedary’s in the 1970s and, over time, got my mom, my sisters, and myself hooked on their mezze, lahem meshwi, and steaming hot pillows of fresh pita. And tabouleh. And the rice pudding. And the sodas that came in short, round glass bottles.Frarej {Lebanese Lemon Chicken}For years, Hedary’s (“heh-dah-rees”) was our restaurant of choice for weekend dinners and special occasions alike, and as we grew up and moved away, a must-go whenever one (or all) of us came back to Fort Worth to visit. That is, until they closed the original location near my parents’ neighborhood a couple years back.Frarej {Lebanese Lemon Chicken}Our unanimous family-favorite Hedary’s entree was Frarej, a roast chicken dish made with tons of lemon and garlic and served with tender potatoes, tomatoes and onions. It somehow towed the line between light and bright and deeply comforting and was always the centerpiece of our extensive order.Frarej {Lebanese Lemon Chicken}Frarej appears to be specific to the Hedary family—I’ve never seen it on any other Lebanese menu, the owners of my beloved Sahadi’s have never heard of it (nor have my Lebanese friends), and a quick internet search turns up only recipes by people like me who are trying to recapture the magic of this dish from a now-closed restaurant in a strip mall in Fort Worth, Texas.Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}My older sister started making a version Frarej at home when she was in graduate school and has honed it over the years. She gave me her recipe when I wanted to impress a new boyfriend* a few years ago and since then, I have slowly made adjustments—not many though—until I achieved a Frarej I could make and eat any day of the week.

*I’m the sort of person who will try to seduce you with garlic. This is why I’m single. Although, to be fair, that boyfriend stuck around for a few years so…?Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Start by chopping (or pressing) 8-10 cloves of fresh garlic. Mix that with 1/3 cup of olive oil, 2/3 cup fresh lemon juice, salt and pepper, and pour it all over a bunch of sliced Yukon gold potatoes and onion wedges.Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Let that roast for 15 minutes at 500F (yes, 500F) before stirring in some tomato wedges and topping it all off with some bone-in skin-on chicken thighs that you’ve given the lightest coating of olive oil. Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Throw that back in a 500F oven (again, yes, that hot) and let it go for 45 minutes, occasionally spooning accumulated liquid over the chicken, but otherwise leaving it alone. You’ll know it’s ready when the chicken is gorgeous and golden and the potatoes are tender. Your kitchen should also smell ahhh-mazing. Lemony and garlicky and chickeny—amazing.Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej will be good the day it’s made—what could possibly be bad about juicy roast chicken, lemony potatoes, sweet onions and tangy tomatoes?—but the leftovers are where it’s at. I turned down a dinner invitation a couple weeks ago just because I wanted to eat the Frarej leftovers* in my fridge. The vegetables absorb all the lemony, chickeny fattiness and are just so…effing…delicious.

*This is actually why I’m single.Frarej {Lebanese Lemon Chicken}

Frarej {Lebanese Lemon Chicken}
inspired by Hedary’s Restaurant, adapted from E1’s recipe
makes 4-6 servings

2 small Spanish onions, sliced into 8 wedges each
1 1/2 pounds small Yukon gold potatoes, sliced in quarters
2/3 cup fresh-squeezed lemon juice (about 3-4 large lemons)
1/3 cup olive oil + more for coating chicken
8-10 cloves fresh garlic, minced or pressed
1 1/2 teaspoons Kosher or sea salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
3 pounds skin-on chicken thighs (about 6-8 thighs)
4 large or 5-6 small Roma tomatoes, sliced in quarters
chopped Italian parsley, for garnish (optional)

Preheat oven to 500F.

Toss onions and potatoes together on a large rimmed sheet pan.

Combine lemon juice, olive oil, garlic, 1 1/4 teaspoons of salt, and 1/2 teaspoon black pepper in a liquid measuring cup or small mixing bowl. Stir together with a fork (it won’t emulsify). Pour mixture over potatoes and onions and toss together with your hands. Bake for 15 minutes.

Pat chicken thighs dry. Rub them all over with olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Remove onions and potatoes from the oven. Stir in tomato wedges. Carefully nestle chicken thighs over the top.

Roast for 40-45 minutes, spooning a little of the accumulated liquid over chicken every 15 minutes. It’s ready when chicken is golden and cooked through, and vegetables are tender and browning in places. Let cool 10 minutes before serving. Garnish with parsley if desired.

Leftovers will keep in an airtight container in the refrigerator for up to four days. They will get more and more delicious as time goes on.Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}Frarej {Lebanese Lemon Chicken}

Tomato & Zucchini Confit

Tomato & Zucchini ConfitThis is the last post-vacation recipe, I promise. After today, I will write about things that are not the most perfect little island off the coast of Maine. I will. But first I’m going to tell you about the easiest, fanciest-sounding (thanks, French name!) savory late summer preserve/condiment/what-have-you: Tomato & Zucchini Confit.Tomato & Zucchini ConfitUnlike the other recipes I’ve posted from our trip, this one was not part of the plan. I was sitting on the Swan’s Island Library internet porch on our second-to-last night trying to think up ways to use the last of our produce, when I saw Chanie Apfelbaum* talking about garlic confit in her Instagram Stories. When I got back to the cottage a little later, I proceeded to make confit from some grape tomatoes and zucchini that were languishing in the fridge and toss it with some red lentil pasta. And it was good. So good that we ate it again for lunch the next day. So good that it was the first thing I cooked when I got home to Brooklyn. So good that I’m here writing about it because it’s so good, you should make it.

*I follow a number of Kosher food blogs, as I make many Shabbat dinners and holiday meals throughout the year. Chanie’s is one of the best.Tomato & Zucchini ConfitNow, you’ve almost certainly heard of confit, most likely in association with duck. The word itself comes from the French word confire—literally “to preserve.” A confit is a preserve created by slow-cooking a food in fat or sugar. Today, we’re confit-ing tomatoes, zucchini and garlic in olive oil.Tomato & Zucchini ConfitTomato & Zucchini ConfitTomato & Zucchini ConfitMaking this confit couldn’t be simpler. Start by tipping a pint of grape tomatoes, some diced zucchini and an entire head’s-worth of garlic cloves into a casserole dish. Season them with thyme, red pepper flakes and salt. Stir in 3/4 cup of olive oil and slow-roast until it’s all soft, caramelized, and fragrant. That’s it.Tomato & Zucchini ConfitThe sky’s the limit on applications. Tomato & Zucchini Confit can be stirred into pasta , grains or beans for a quick meal, or used to garnish chicken or fish. For this post, I just spooned it onto some baguette slices that were toasted in olive oil and called it crostini. Really, put this on anything that could use a touch of herby, savory, garlicky tomato & zucchini. (I think you’ll find that that’s most things.)Tomato & Zucchini ConfitI’ve written this recipe so that the oven is at 300F and the confit cooks for about an hour, but you can go even lower and slower (think 250F for 2 or even 3 hours) for greater depth of flavor. I think it’s pretty wonderful as is though.Tomato & Zucchini ConfitTomato & Zucchini Confit is great the day it’s made, but since it’s a preserve, one batch can last a while. Once it has cooled, just pile it into a jar, top it off with olive oil so that none of the tomato, zucchini or garlic is exposed, and store it in the fridge. When you’re ready to serve it, bring the confit back to room temperature. When you’ve had your fill, top the leftovers with more oil and refrigerate the jar again for up to two weeks. If you’re anything like me though, it won’t be around longer than a few days.Tomato & Zucchini Confit

Tomato & Zucchini Confit
makes about 2 cups

1 head garlic
1 dry pint grape tomatoes, whole
1 large zucchini, 1/2-inch dice
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2-1 teaspoon red pepper flakes
1 teaspoon fine sea salt
3/4 cup olive oil

Serving suggestions:
toasted baguette
pasta
cooked grains
beans
chicken or fish

Preheat the oven to 300F.

Separate all the cloves on a head of garlic and peel them; I like to do this by smashing each one with the flat side of a large chef’s knife and slipping off the skins with my fingers.

Place peeled garlic, tomatoes and zucchini in a large casserole dish. Scatter thyme, red pepper flakes and salt over the top. Pour in olive oil and carefully stir to combine. Bake uncovered for 60-75 minutes, or until tomatoes and garlic have begun to caramelize and everything is fragrant.

Let confit cool at room temperature before transferring to a jar with a tight-fitting lid. Top with extra olive oil if anything is exposed before storing in the refrigerator. Tomato & Zucchini Confit will keep in the refrigerator for up to a couple of weeks.

Bring to room temperature before serving. Continue to top the jar off with more olive oil before storing.Tomato & Zucchini ConfitTomato & Zucchini ConfitTomato & Zucchini Confit