Dinner Last Night

N

Nasty Nate

New member
Zucchini quesadillas[1]

Black bean and oyster mushroom soup[2]

Braised lamb with cinnamon, cumin, California chiles, and chipotles
Tangerine-basil gremolata

Tossed salad with romaine, baby spinach, mango, jicama, cucumber, and
habanero-lime vinaigrette


Bob
[1] I'm not sure "quesadillas" is the right term: Zucchini was sliced
lengthwise on a mandoline. Half of the resulting "ribbons" were
overlapped to make a kind of plank on a Silpat. That plank was lightly
sprinkled with Panera cheese. The remaining zucchini was overlapped to
cover the cheese, and the pan went into a 375F oven until the zucchini
was lightly browned. I meant to sprinkle pumpkin seeds on top but I
forgot.

[2] The base for this soup was a green pepper and onion sofrito, and
it used beef broth for the base.
 
On Wed, 6 Apr 2011 11:34:14 -0700, "Bob Terwilliger"
wrote:

Sounds interesting, didn't know spoon bread was savory - I thought it
was dessert.

That was quite a meal!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Bob Terwilliger" ha scritto nel messaggio


So what was it like? It's an intriguing description, but zucchini is
sometimes so unrewarding unless mixed with a lot of tasty stuff. I like to
make ribbons of it, though.
 
Giusi wrote:


It was tasty but floppy. I brought out the flavor by salting the zucchini
strips and letting them sit for half an hour, then after assembling the
planks I lightly brushed them with grapeseed oil to aid in the browning. I
still think it would have been better with the pumpkin seeds. We have more
zucchini, so I'll probably try that in the next week or so.

In general, the water content of zucchini can dilute its taste pretty
severely, so pre-salting to remove some of the water is usually a good idea.
Now that I think about it, this dish probably would have been even more
flavorful if the zucchini had been put into a dehydrator for a few hours
(but since I don't have a dehydrator, that's only speculation). Dehydrating
could also have improved the texture.

Bob
 
Il 07/04/2011 09:27, Giusi ha scritto:


DO you find "zucchine a trombetta" in your area? They are long with a
thin body thus the internal part, the most liquid part of zucchini, is
very small and they are more tasty. When I need not watery zucchini like
trombette and I only have normal ones, sometimes I cut their ends and
just squeeze them a bit.
--
Vilco
And the Family Stone
This is post has been posted ONLY FOR THE STATS.
No trolls have been harmed in the making of this post.
 
"ViLco" ha scritto nel messaggio
but zucchini is

I cannot tell a lie. I'm surrounded by farmers and never have to buy it!
They love the tonde a lot, but there are loads of different ones.
 
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