Inspired by a sandwich I ate at Burgh'ers (www.burgherspgh.com), this fried chicken has a crunchy, whole grain batter and a pickle flavor in every bite! As a way to conserve more, I used leftover liquid from a jar of store-bought, organic pickles, but you can also experiment making your own brine.
What we offer as Harvest & Gather will be different than any other series in Pittsburgh. We're moving the farm dinners away from the farm, inviting guests to overlooked spaces with transformation potential. We're calling attention to the aged bones of our city, to the storied layers and the past, through design, food and storytelling. My sentiments for architecture preservation run parallel to my sentiments for farms. There are lessons in bricks and in seeds that we risk losing.
Glasses with varying levels of optimism/pessimism litter the surfaces of our apartment, creating a steady morning routine of retrieval. The many water glasses form trails of our attempts to beat the heat, a sip here, melted ice there, a refill, a new glass… until the sink is full, and the cycle repeats. Meanwhile, our little fur-baby leaves pockets of heat on the floor, as she shifts from cool tile, to hallway darkness, to that slight office breeze. Poor little one. It’s hot. It’s humid. It’s summer, and I love it, but none of our apartment situation really makes me scream, “let’s baaaake!”
So for the most part, the oven finds itself on a summer vacation, its energies reserved for quick bursts of pizza-making on busy nights or warming weekend pancakes. However, when it comes to celebrating two years with the love of my life, I brave the heat. On these sorts of summer occasions, the oven and I really set to work!
I don’t just bake, I commit. I turn on a long playlist, I grate, beat, pour, dance, scurry… and “glisten.” I commit because two years is special and because it’s that time of year when zucchinis demand acceptance and creativity because, like the heat, they are part of summer.
Like so many avoided activities, once I start, I just keep going, and bread leads to pie, but that’s another story. My Southern-Inspired Menu called for cornbread, but the season called for zucchini. This bread is both. It’s hearty enough to pair with fried chicken and deviled eggs but sweet enough to slather with butter and honey for breakfast.
Here’s to summer baking!
Whole Grain Browned Butter Zucchini Cornbread
Adapted from Bon Appétit
About this Recipe: Serve this warm with extra butter and honey. Compliments savory dishes or makes a wholesome breakfast. Can be made one day ahead. Store airtight at room temperature or in the refrigerator if you’re apartment, like mine, is hot.
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