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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chuck's Zucchini

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chuck's Zucchini Empty Chuck's Zucchini

    Post by Lobo Fri 22 Jan 2016, 8:38 pm

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    Chuck's Zucchini
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    Prep Time: 10 minutes
    Cook Time: 2 minutes
    Servings: 6
    It was often joked that Chuck Williams had come up with more than a hundred different ways to cook zucchini, so widespread did they overrun people's gardens. This is one of the easiest. It originally called for a Mouli Julienne, a hand-cranked shredder that was a popular import from France. Of course since the time he wrote this recipe, the food processor has superseded the hand-powered tool in the speed with which it can shred great quantities of vegetables.






    • 136

    Ingredients:


    • 15 to 20 very small zucchini
    • Salt, to taste
    • 1/2 lemon

    Chuck's Zucchini Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, light-bodied white wines from our Wine Club.

    Directions:

    Trim the unpeeled zucchini and shred on the small or medium holes of a handheld shredder, a crank-type European shredder or the medium or fine-holed disk of a food processor.

    Put the zucchini into a large sauté pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through; it should remain crisp and green. If too much juice appears, leave off the cover to reduce the liquid. The whole process should only take a few minutes.

    Just before serving, add salt and a squeeze of lemon juice. Transfer to a warmed serving dish and serve immediately.
    Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

      Current date/time is Thu 18 Apr 2024, 10:58 pm