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ken
http://www.lsblogs.com LS Blogs the Blog Directory with LS Hassle. Feel free to submit your blog ;)
That sounds really good. Thank you for posting such a good looking and great tasting recipe for a side dish!
Alredhead
http://alredhead.blogspot.com
Great way to prepare zucchini/summer squash. I have also found the simplest preparations are the best way to prepare this vegetable. About the only difference that I do is julienne the zucchini, saute it in olive oil with garlic and season with salt and pepper - that's it. The next time that I saute zucchini I will use shallots and mushrooms - I still have a few dried morels left - I bet they would work great.
Zucchini and mushrooms - an interesting combination, and I bet it tastes real good!
Thanks for the recipe!
-aditi
http://spiceroute.blogspot.com/
Great blog.
The only problem I seem to notice is the ingredients. Sometimes I don't know what they are based on its (english) name.
Allow me a suggestion: post more photos of the ingredients before chopping them. Thanks.
re: confusing ingredients (in English)
Which ingredients are unclear? Let me know which ones you don't know, so I can get an idea of which ones to watch out for. I'll try to take more ingredient pictures as well.
He is probably referring to simply the mushrooms and zucchini! I had the same experience going to the Asian market and trying to find Thai Eggplants (ma-keua bprawh) and "small pea eggplants" (ma-keua puang) - I had no idea what I was looking for! I made a lucky choice and got the Thai Eggplants (they weren't marked "Thai Eggplants) but couldn't find the smaller ones.. so I can see where that user is coming from, if English is not a first language "Button Mushroom" might mean as much as "ma-keua puang" does to me. Heck I don't know if I could pick a button mushroom out of a lineup myself!
Thx for the recipe and I do find the pictures in general are most helpful, keep up the great work.
Just reading your blog, I got a good laugh. You are such an engineer. Consider that a compliment, as I have had my ring 6 years now, too.
Great idea with the veges...
re: pictures of ingredients
Perhaps if I devoted a section of the site to ingredient pictures... Sort of an ingredient picture dictionary.
I could go to the market and start taking pictures there - let's see if tey get mad and kick me out.
Starting a food picture dictionary is a fantastic idea!
Hey I like your cooking blog.
A lil tip if I may.
Try a robust marinade to flavor your vegetables, cut them large enough,grill them and then cut them up to the size in your pics..
yummy...
Sincerly Chef JavaDan
I don't know how you could possibly keep up with making sure everyone, everywhere knew exactly what the ingredients are, especially vegetables and spices. Even in Americanish vs. English, let alone other languages.
Unless...
...[thinking]...
... there could be a conversion chart for ingredients, with your ingredient photos on the left, and then their names in columns of several languages to the right...
Ooh! More charts.
Though it does sound like a lot of work. But I bet people would be willing to contribute.
Great blog, I love your pictures, and you cook and write like I would. When I need to look up an ingredient I usually try to STFW (search the fine(!) web) - google's define - usually like so 'define:shallot' works most of the time.
Cheeni
Zucchini has two flaws, it tends to be bland and it becomes soggy when cooked. Salting the sliced zucchini and rinsing 20 minutes later, as one does with eggplant, improves both problems.
It's been a while since I used Zucchini in a dish. Now that I have seen what you can do with them, I'll be running to the supermarket to get some zucchinis and start cooking...
Coolcat,
http://www.iwork4self.com/summerrecipes/summerrecipes/
Dip the zucchini in flower and fry in butter with the mushrooms. Do the same with some rainbow trout.
If you have a bit of leftover chicken or beef, cut it into short strips and add it to the zucchini-shallot-mushroon mixture when it first starts cooling, along with a teaspoon of cajun seasoning, adn serve it on a warm tortilla with a bit of sour cream and salsa.
I'm a caregiver for an elderly mexican woman, and I know she'll like this recipe. Though she'll make me add a pepper or two. She likes her food that way.
a zucchini.
in english we call them courgettes ;)
We get a nice "miniture" zucchini here in South Africa - call it a baby marrow. They are about 10cm (4") long and 3cm in diameter. They go great in a chicken&cream pasta!
Anyone know of a "vegetables of the world" website with some nice pics and descriptions?
Cooking the mushrooms on 'high' will eliminate the need to evaporate the water which bleeds out at lower temperture cooking. They also brown up nicely with the higher heat.
What I've noticed the most is how clean you keep your kitchen and its equipments. I'm abit of an anal retentive kitchen operator and I'm so pleased to see the stove, cutting board, etc. in such pristine condition :D
Thank you for sharing!
BAKED Zucchini + Mushrooms
I make something similiar but baked.
Slice small zucchini into 1/4 pieces and dump into greased casserole. Sautee quartered mushrooms in olive oil/ butter until lightly browned, add freshly ground black pepper and (essential) ground cardamom, and continue to fry until just begininning to release juices. Spread mushrooms over zucchini. Top casserole with grated tangy white cheese (in Mexico I use Manchego, Monterey Jack would work in the US) and bake for 20 minutes until cheese is bubbly and zucchini are just tender.
Quantities vary on numbers being served but this dish always goes fast so make a lot.
Also, as I live in Mexico, I've compiled a fairly comprehensive list of English-Spanish ingredient translations (particularly spices), if anyone is interested.
Hi!
That looks like eggplant, not zuchini. Please correct me if I'm wrong.
Looks great, though! :)
It does look like eggplant. But, it's zucchini.
I stumbled on (and made and enjoyed) your recipe earlier this year, but now that it's "zucchini time" in the northern US (pounds and pounds of zucchini all ripening at the same time in everyone's veggie garden), I remembered your recipe as a really tasty way to use some of the pounds and pounds of zucchini we have.
Your recipe is on tonight's menu, along with grilled chicken, roasted red potatoes, and purple cauliflower (given to us by a friend). Yum! Can't wait!
Thanks for the great recipe.
I WAS GOING TO TAKE A FEW MINUTE BREAK FROM STUDIES AND GET BACK ON THE BOOKS. I HAVE BEEN ON YOUR SITE FOR HOURS. WHAT A GREAT SITE. I PARTICULARILY LIKE HOW YOU WRITE THE RECEIPE CARDS. YOU CAN KNOW I'M GOING TO LAMINATE THEM AND TAPE THEM INSIDE MY CUPBOARD DOORS. THE PHOTOS WITH THE INGREDIENTS AND METHOD AND STEP IN COOKING ARE WONDERFUL. SEEING HOW SOME OF RECEIPES ARE DONE (TIRAMISU?) TAKE THE INTIMIDATION OUT OF THE EQUATION. YOU CAN BET I AM GOING TO TELL OTHERS OF YOUR WEB SITE. I HAVE SON'S WHO CALL ON OCCASSION AND ASK HOW TO MAKE SOMETHING. I'M MAKING A RECEIPE BOOK FOR HIM AND WILL INCLUDE YOUR WEBSITE AS A RESOURCE/ THANK YOU. I APPREICATE ALL YOUR TIME AND EFFORT.
Hi
Could someone please show me a picture of what kind of zucchini is used for making the sweet zucchini bread.. I made some yesterday and i used short thin style ones ...well the bread turned out terrible it was dry and not very sweet..i used a recipe that had excellent reviews .. i usually have no problem with recipes so was wondering if it was the type of zucchini i used... Would appreciate any help..
Thank You
very unlikely to be the zucchini's fault. certainly there are different strains of zucchini, but the big ones are just the little ones all grown up. they'll get to baseball bat size if let go....
smaller one have few/smaller/more tender seeds and those should work quite well in a zucchini bread.
I would suggest starting a new thread / message about the problem and post the list of ingredients used for that recipe. perhaps that would shed some light on what may have gone bump in the night . . .
I had a similar dish in a top restaurant just yesterday.That chef also grated parmesan cheese over it--served piping hot and cheese was melting.Delicious!
YUMMY!!! but it didn't convince my parents that zucchini is delicious. :(
As a vegetarian and chef, I love zucchini and mushrooms. I try to bring out the most flavor I can in my sauteed vegetables by way of light caramelization. I offer this technique as an alternative to soggy, bland vegetables.
Start with a very hot pan and a very high flame. Add a substantial amount of vegetable oil, (Sorry, you can't use olive oil; it will burn. You can can substitute up to 20 percent of the vegetable oil with olive oil, but beyond that is pushing it. Another good alternative is clarified butter.) more than you think you'll need; the mushrooms will soak it up. Once you see very faint whisps of smoke floating out of the pan, or when a drop of water spatters loudly and evaporates quickly, add the mushrooms. Don't stir them, just let them cook for a little while (the time varies depending on the volume, but it would be measured in seconds). Check the underside of a few to see if they're browning. If so, stir them around in the pan and then let them cook undisturbed again. Once browning begins anew, push the mushrooms to the edges of the pan, add a little more oil if needed, and add the zucchini. Don't stir them, just let it ride. Now would be a good time to add salt and pepper, if you're into that sort of thing. Again, check the zucchini after a little while to see if the zucchini is browning. If so, add the garlic, reduce the heat to medium, and stir everything together. Continue to cook the veggies, stirring occasionally, until the zucchini is cooked al dente. It should be firm, but not raw. If I were you, I'd finish it off by blasting the heat again and hitting it with a teaspoon or so of white wine, not too much though; you want to be able to taste the vegetables, not the wine.
Enjoy.
Your recipe is very simple yet it looks so tasty. Good recipe for my vegetarian friends.
I've been using this recipe for a couple of years now ... and it's AWESOME !!!
My only substitution is that I use one zucchini and one summer squash for a little color variety.
This vegetarian recipe is so good I think. Thanks for giving us this wonderful dish. I can't wait to try it.
While the grill was heating, I washed the two zucchini that I had (about eight inches in length each), chopped off the ends, and discarded them (the ends, not the squash). I then cut the zucchini lengthwise twice and chopped into quarter inch sections. I cleaned about 4 ounces of button mushrooms (cremini would probably add more flavor to the recipe, but this is what I had on hand) and sliced them. I grabbed a french shallot and minced about one tablespoon worth.
After running outside and slapping my New York steak on the grill (with celery salt, table salt, and white pepper), I came back in and heated a skillet with one tablespoon olive oil. When the oil stated to shimmer, I threw in the minced shallot and kept it moving in the pan until evenly browned.
Turning the heat to medium-low, I threw the sliced mushrooms on, tossed them so the oil evenly coated them, and went outside to flip the steak. Upon returning, I sprinkled a dash (two pinches or 1/8 teaspoon) of kosher salt over the mushrooms. After a few seconds, I tossed them again so the other sides would brown a little. Once a decent amount of liquid had evaporated from the mushrooms, I added the chopped squash to the pan, sprinkling on an additional dash of salt. I also went outside to move the steak to the lower heat side of my grill to finish.
Turning the heat back up to medium-high, I allowed the squash to cook, tossing them every ten or fifteen seconds. (At one point, I went outside to remove the steak from the grill and let it sit for the juices to redistribute.) Once some of the zucchini picked up some brown caramelized bits, I turned off the fire and poured the vegetables into a bowl.