Zucchini Butter

155We were thrilled to be able to attend this year’s Newport Mansions Wine and Food Festival.

082But more excited to be able to attend the private brunch at Marble House before the event with dazzling French winemaker Sacha Lichine.  Who makes the most amazing wine we have ever tasted.




Incidentally look how comfy Joe is starting to look at these shindigs. Oh nevermind, I think he’s just drunk.

115I mean, this party was faaaaaancy.

098How do I know?125

Dudes in ascots.  Tool.167

The food was divine.



Handmade truffles? Yes, please.

212And the wine….oh the wine….



147152The best wine by far was made by our new friend, Sacha Lichine. Do yourself a big favor and find a few bottles.  They are all phenomenal but The Whispering Angel and the Garrus are beyond spectacular.


Oh, and there was one other reason for attending the festival.

157I almost forgot. In all her matching denim glory, the queen…………..

photo (1)“I’m your number 1 fan”…………..Shit, is that too Kathy Bates??

Probably. Since all she wanted to do was chat with Joe.

228I accept it. For those who know me, this is about as far as the police will let me stand near Martha.

174 Although that doesn’t stop me from dressing like a bush and hiding behind a tree to see her.


This is the zucchini butter recipe I imagine serving to Martha when she pops over for brunch.

004013038034This is the way I use zucchini butter in an appetizer when Martha comes over to my parties.003029This is the zucchini butter I will slather on toast and top with a fried egg for breakfast when Martha asks to crash at our pad after drinking too much Garrus.268

And when she stays for dinner, this is the zucchini butter pizza I will serve her.056I think I hear the authorities knocking. Enjoy the zucchini butter.

Zucchini Butter

  • 2 pounds zucchini
  • ¼cup olive oil or butter
  • 2minced shallots, garlic, or combination of both
  • Salt and pepper
  1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
  2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor — you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.


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