The crust on the blueberry almond tart from Chocolate and Zucchini is like a shortbread cookie. The filling has intense blueberry flavor without being at all gloppy, which is sometimes the case with pie. It is tidy to eat; you can pick up a slice with your fingers. The recipe is here and you should make it before the end of blueberry season because it is very delicious.
My meatball gold standard is still the meatball from Nancy Silverton's Mozza, but the Chocolate and Zucchini lamb-and-prune meatballs are also lovely -- sweet, delicate, and Middle Eastern, as opposed to brawny, zesty, and Italian. They're also easy. (Silverton's meatballs are a production.) Recipe is here.
|zucchini with olives at left|
The state of the oven:
People keep thinking the brick base is the oven itself, but it's not. It's just the platform that will hold the oven. The opening in the brick is for wood storage and later we'll bolt molding on so it doesn't look so raggedy. I was hoping to be further along with this by now, but I don't think we'll be baking pizza until September.