From Marcia's Kitchen

Marcia has graciously shared her recipes for my two favorite dishes from our retreat week. They are Zucchini Pancakes and Mexican Tofu Chocolate Pudding. Seeing the recipes reveals how much trouble she and Mary and Debbie went to for each part of the meal.

Mexican Chocolate Tofu Pudding
By MARK BITTMAN
3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).
1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Yield: 4 to 6 servings.

Turkish Zucchini Pancakes
Bon Appétit January 1996

Servings: Makes about 20.

Ingredients
1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions-FINE CHOP

4 eggs, beaten to blend

1/2 cup all purpose flour

1/3 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed OR MINT

1/3 cup chopped fresh parsley

2 tablespoons chopped fresh tarragon or 2 teaspoons dried

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup crumbled feta cheese (about 3 ounces)

2/3 cup chopped walnuts (about 3 ounces)-OPTIONAL
Olive oil

Preparation
Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels.

Combine zucchini, chopped green onions, 4 eggs, flour, chopped dill, parsley, tarragon, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven to keep warm. Serve pancakes hot