McDonald's Multigrain Bun in Taiwan
Wait... is that a plain ol' white bread bun with seeds, or is the bun actually made with multi-grain?
If it's the former, since when are seeds in the "grain" category??
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Seafood Risotto recipes
I just make a classic Risotto Milanese and add shellfish at the very end. The saffron is so tasty with crab or scallops!
Zucchini, I want to like you!
jenilowrance,
I know exactly how you feel. My aversion came from childhood, too: overcooking. And then I repeated the vicious cycle in my early adulthood. I've hate squash ever since, and am just beginning to work out my issues.
For me personally, I've found that the best therapy is to only make dishes where the squash is *barely* cooked. The easiest to stomach dish I've found is grated zucchini mixed in with spaghetti and a few other simple ingredients. You don't even need to cook the squash... the hot past does it enough. And the shape of the shredded zucchini, similar to that of the pasta, sort of camouflages the texture. I base my recipes off this one at smitten kitchen.
Cook the Book: 'Summer on a Plate'
I guess I'm a local girl: Alice Waters and Thomas Keller
(though I also can't get enough of Mario Batali's concoctions)
Cook the Book: 'The Food Life'
Mollie Stone's is probably my favorite, but I rarely go there because of the prices.
Who Else Wants Beer With Their Cheese?
So true. I also prefer to make my fondue with a bit of aged cheddar (and gruyere) and beer instead of the usual wines and kirsch.
Where to get good eats... Highway 1 Santa Cruz to San Francisco
cybercita beat me to it -- Duarte's is great little greasy spoon type place!
Cook the Book: Serves One
Just a steamed artichoke with some saffron aioli to dip it in.
Photo of the Day: Cuban Grilled Corn with Queso Fresco
Ooh, this makes me think of my fave way to condimentize corn on the cob... "Oaxacan Style".
Smear on mayo, then sprinkle on or dip finely grated parmesan or romano and squeeze some lime over top. So, so insanely good.
Cook the Book: 'Margaritas, Mojitos & More'
Wow, that totally depends on the drink, but I guess, overall, Limes.
Responses to Comments by Tactful_Cactus
Cook the Book: 'Summer on a Plate'
For me, it's my husband. He's a whiz in the kitchen and I have learned so much from him. Best of all, he's a mentor that's readily available!
Zucchini, I want to like you!
@birchaum--that sounds lovely, I'm adding your recipe to my "bubba-gump-esque" list!
Cook the Book: 'Summer on a Plate'
My mom at first. She would let me make mini pies in pyrex cups when she made full pies so I could make and eat my own.
Zucchini, I want to like you!
Slow-cooked courgettes on toast
I often cook courgettes like this - they lose most of their moisture and become a thick, fragrant, chunky mass. They can be used as a pasta sauce (just add a little cream) or the base for a lovely soup (just whizz up with a little stock and/or milk). But they also make a great toast topping - which of course the Italians would call bruschetta. Serves six as a light lunch.
3 tbsp olive oil
3 garlic cloves, peeled and chopped
1kg courgettes, finely sliced
Salt and freshly ground black pepper
For the toast/bruschetta
6 slices of coarse country bread
1 garlic clove, cut in half
Extra-virgin olive oil, or butter
Parmesan, or other grateable cheese (optional)
Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning.
Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.
Zucchini, I want to like you!
Oh, I forgot! Mario Batali has a recipe for zucchini fritters that I like. They are yummy plain, but also good topped with creme fraiche and smoked salmon.
The Koreans make a pancake with zucchini, scallions, and slivers of hot pepper. Add some seafood (small shrimp, squid, etc) if you like. Cook til super crisp. Slice into wedges or squares. Serve with a soysauce based dipping sauce (soy, vinegar, ground red pepper, pinch of sugar).
The flavor of zucchini is so mild, I find it surprising that it offends anyone.
Zucchini, I want to like you!
You know how Bubba Gump goes on and on about shrimp? Well, I kinda have that same affinity for zucchini.
Delicious brushed with olive oil, s& p, then grilled on low heat. Don't let it burn, but get some grill marks. If the zucchini is small (about 6 inches long and about two fingers thick) I just wash, slice down the middle. If it's one of those monsters the size of a small child, then I slice on the diagonal slightly less than half inch thick for grilling.
Tempura-style or a Fritto Misto, with zucchini, sweet onion rings, mushrooms, sliced sweet potato. Fried anything is delicious.
Speaking of fried, at Brio's (probably at Bravo's, too) they have zucchini fries. Zucchini stips breaded and fried, topped with shredded parm and served with marinara. If you don't feel like cooking, go try those. Fried anything is delicious. Did I already say that?
Ratatouille--the version I make is chunky, but I love the elegant looking, thin sliced and arranged in a spiral version that I've seen on some food blogs lately.
Eric Ripart did a super easy zucchini dish recently on his blog. Sliced thin, arrange in a single layer on a baking tray brushed with olive oil or butter, salt, broil, turn, broil, plate, sprinkle with finely grated parmesan.
Asian style--sliced into rounds or half moons, about 1/4 inch thick. On medium, heat a wok or large skillet with a neutral oil. Add minced garlic, sautee briefly, add the zucchini, salt, sautee until the zucchini is nearly done, turning gently during cooking so as not to break up the zucchini too much, then drizzle a little toasted sesame seed oil and a handful of thinly sliced scallion, sautee a minute or two more, then transfer to a shallow serving bowl and garnish with a generous sprinkle of toasted sesame seeds and a few thin slivers of scallions.
I really love zucchini, especially prepared simply like grilling or broiling or sauteeing, with little other than salt as seasoning.
Cook the Book: 'Summer on a Plate'
My mentors were first, my Mother, and recently, Bobby Flay. He gives a good example of tweaking a recipe every Throwdown!
McDonald's Multigrain Bun in Taiwan
Exactly. I would hardly call that 'multi-grain'.
I beleive that the product is very decieving to semi-clueless consumers who are attempting to eat healthy.
buyer beware?
side note; the honey one might be nice?
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Location: SF Bay Area, CA
About: Me like food.
Favorite foods: Artichokes, beets, cheese (any and all), prosciutto, tuna ceviche
Last bite on earth: A meal at the French Laundry, since I won't have to pay the bill. But what if it isn't all it's cracked up to be? That'd be a really cruel joke here on my last day.