Archive for the ‘Zucchini’ Category

Barbara McKenzie’s Raw Zucchini Salad

Sunday, July 5th, 2015

Pauline test drove this recipe and reports she served it as a bed for marinated poached salmon. She says: “It almost seems cooked, but isn’t, and looks beautiful and tastes really good. Great for a hot day, especially, when you don’t want to heat up your kitchen.”

* One or two young zucchinis fresh from the garden
* Olive oil
* Lemon juice to taste along with some lemon zest, or possibly red wine or rice wine vinegar
* Cherry tomatoes cut in half if available

Mandoline the zucchini into thin slices (or use a potato peeler). If they seem bitter, sprinkle with salt, let sit for 5 minutes, rinse, drain, and blot away the excess moisture with a kitchen or paper towel.

Put zucchinin in a bowl, add a good olive oil to taste, salt, and some lemon juice along with its zest, or vinegar if you prefer. Add cherry tomatoes cut in half if you have them and toss. Serve immediately, either on its own or as a bed for fish or shrimp.

Body Armour for Mandolining a Zucchini

You need a mandoline to make very thin slices of zucchini for this salad — so please wear protective gear because you can hurt yourself badly if bare fingers get too near the blade. You can find cut-proof butchers gloves online in various price ranges and you only need a single glove (turn it inside out to make it left-handed). ALL professional chefs wear these gloves when using a mandolin and so should you!

CALABACITAS CON CREMA (Zucchini squash with cream)

Friday, May 1st, 2015

This recipe comes from Diana Kennedy’s “The Cuisines of Mexico”. Diana writes: “There are hundreds of ways of cooking squash in Mexico, and every cook has her own method and seasoning. This was our maid Godileva’s way of preparing them, and the dish frequently appeared on our dinner table. It has an exotic flavor, and is quite unlike any other squash dish I have come across.”

* Diced zucchini, about a pound and a half (can include chopped up zucchini blossoms if you have them)
* Small ripe tomato or two, diced
* 6 whole peppercorns
* 4 sprigs fresh coriander
* 2 sprigs fresh mint
* 1/2″ stick cinnamon
* 4 whole cloves
* 2 whole chiles serranos
* 1/2 cup light cream
* Salt to taste

Combine everything in a pot and cook over a very low flame, stirring occasionally so it does not stick. Add a little water if it looks like it is getting too dry. It will take about 30 minutes to cook, the zucchini should be very soft, the milk or cream should be absorbed with no liquid remaining in the pan. The chilies should remain whole and just flavor the squash — it should not be picante. It is even better reheated the next day.