Tag Archives: Parmesan

Zucchini Oven-Baked Crisps

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Normally when we think of crisps, we are dreading having to heat the oil and deep fry the food. These are baked in the oven and come out just the way I like them- tasty and crisp.

I tried a couple ideas when it came to preparing the baking pan that I mention here so you can see the possible choices. I used an 11 x 15 pan. First, I used a small amount of olive oil; it burns easily at these temperatures and left me with a bad cleanup job. Then I tried to line the pan with parchment paper; I was surprised that while the pan seemed protected, there was still burn on the edges of the pan- I don’t know how that burn got there. And the parchment paper was really done for; it crumbled in my hand as I took it out. I think the answer is probable back to a fat with a higher burn point; I believe peanut oil and safflower oil are considered best for being stable in high heat. And remember that the oven temperature actually rises and falls to give an average temperature at which you set the knob- I watched mine one day and it seemed like the excursion of temperature was almost 100 degrees in each way. Perhaps, with that in mind, the answer is to reduce the temperature setting and cook the crisps longer. For now, you will either need to accept where I am in my experimenting, or try changing the parameters yourself.

Zucchini Oven-Baked Crisps


  • 2 medium zucchini (yellow, green, or both)
  • 1/2 cup Panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup AP flour
  • 2 eggs


  • Preheat the oven to 450 degrees F and lightly grease a baking sheet. (See the August 17th update at the bottom of the page; lower heat and higher smoking-temperature grease).
  • Slice the zucchini into 1/4 inch rounds; this can be done on a mandolin slicer, a meat slicer, or with a handheld knife.
  • Prepare three dishes for dredging the rounds and coating them. In the first dish, place the AP flour. In the second dish, break the two eggs and whip them. Finally, in the third dish, mix the Panko, cheese, salt, pepper and garlic powder to form the coating.
  • For each zucchini round, dredge it in the flour and shake off any excess, then wash it thoroughly with the egg, and finally dredge it in the coating mix. Lay the coated round on the baking sheet.
  • Bake for 25 minutes (See the August 17th update below;- increased cooking time to go with lower cooking temperature). or until the rounds are golden brouwn and crispy. Allow them to cool about 5 minutes on the baking sheet, and then transfer them to a serving try with a spatula.

August 17, 2015: Made another batch today, and used shortening as the pan grease; it worked well without a lot of splatter like I had with Olive Oil. I also turned the oven down to 400 degrees F., and cooked for 30 minutes– lower heat but longer cook time. I think everything worked like I wanted it to work!

Caesar Salad

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Caesar Salad was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. Cardini was running low on food and he put together a salad for his guests from what was left over in the kitchen. Originally, the romaine leaves were coated with the dressing and placed on the plate stem end out so they could be picked up and eaten with the fingers. It wasn’t until years later that the romaine was cut into bite-size pieces.

There seem to be a lot of Caesar Salad recipes- many even claiming to be the original. I have used this one since back in the 1960s. And since becoming solo, I have worked on a way to make the recipe one serving at a time. But first the recipe:

Errol’s Caesar Salad

1 clove garlic, minced
2 oz. tin of anchovies, broken up
1/3 cup olive oil
1 raw egg
Juice of 1 lemon
1/2 teaspoon each salt and pepper
2 heads of romaine lettuce, washed, dried, and torn into bite-sized pieces
1/3 cup Parmesan cheese (grated)
2 cups croutons

In the bottom of a large salad bowl, mix together the garlic, anchovies, olive oil, egg, lemon juice, salt and pepper. Add the romaine. Toss well to coat every leaf of romaine. Add the cheese and toss again to ensure all leaves get some cheese. Sprinkle the top with the croutons.

When we first started making Caesar Salad, it was partly as entertainment; I would make it at the table in front of our seated guests while Marlys finished up in the kitchen. In that case, you want all the ingredients measured out in small dishes that you can toss into the salad bowl and then using the salad tongs, toss the salad to make certain every leaf of romaine is coated. When we were entertaining, rather than use a minced garlic clove, I would cut a clove in half, and then rub the bottom of the salad bowl to squeeze the garlic oil out before adding the oil. I would lift the anchovies out of their tin, and using a dinner fork, break them up in the bottom of the salad bowl. I also broke the egg at the table and using the dinner fork, whip it into the oil. The lemon was cut in half and placed in a cloth napkin to be squeezed so that any seeds would not go into the salad.

Many people don’t like the idea that the salad has anchovies in it; if the anchovies are broken up into small enough pieces, they seem to disappear. Mix them in well with the dressing components before adding the romaine. This might also be where the use of Worcestershire sauce in the dressing became popular; it contains anchovies but also has a lot of other flavors like molasses and cloves. Personally, I like the anchovies, and they really are not noticeable after they are chopped.

For my single serving version, I make the full recipe of dressing except for the cheese. Then, I buy a package of romaine hearts; one heart will make two servings for me. I cut the heart vertically so that both servings will have the green end of the leaves and some stem end. I then chop the serving crosswise into bite-size pieces. I pour some of the dressing on the serving, sprinkle on the missing cheese, and some croutons.
Keep the extra dressing in the refrigerator- I like to keep mine in one of those dressing bottles so I can pour out what I need.

I make my own croutons. For a single serving, I toast a couple slices of bread. I butter the toast, and sprinkle it with garlic salt and Parmesan cheese and let them cool for a couple minutes. Then, I cut the crust off the toast and slice it into 9 to 12 square pieces. The croutons thus reflect the basic garlic and Parmesan flavors of the salad dressing.

I hope you find this version of Caesar Salad both simple to make, and enjoyable.