Monday, June 27, 2011
A Special Zucchini Salad
No cookbooks, internet or Food Network gives you the same thrill as a recipe that has been passed down to you from your grandparent, mom, dad, sister, aunt, cousin or best friend. It is the most precious gift a foodie or a gourmet can receive; then the exciting part is sharing with another generation.
A few years ago I decided to pass down my recipes as well as a some from family and close friends. I compiled a recipe book that I shared with a few to celebrate my 60th birthday; wow…that was 10 years ago. It is “Cuisine de Chez Nous”. I think I was trying to transfer my passion for food and cooking to the people I love.
I am sure many of you have these special treasures; if you are following me you must love anything to do with food; and you surely understand what I am talking about. I have to admit, I often adjust recipes to fit my mood. Nothing is written in granite when it comes to cooking.
Cuisine de Chez Nous
Today I am featuring a recipe that comes from Sylvana’s aunt Bruna; a lovely lady who lives near Turin, Italy in the Piedmonte region. It was written the way it was told; I hope I didn’t ruin it by making a bit more like a standard recipe. Those who have my Cuisine de Chez Nous will find it on page 106 called Extraordinary Zucchini by Sylvana and Emily. Sylvana has now trimmed the fat to make it healthier and better for our hearts. Thank you so much for photographing the steps so I could share this with my friends.
I just finish preparing this gem again; I give it a 5*****; warm or cold; served as a salad or added to a sandwich; sprinkle on a bit of freshly grated Parmesan for an extra boost of flavour.
Summertime and we all love picnics. This is my second recipe for a fabulous picnic.
I am joining Louise at Months of Edible Celebration This was my Part 1
I am going to a picnic and Bringing
Z for Zucchini Salad
1 Tablespoon Safflower oil
Salt an pepper
2 cloves garlic sliced
Fresh Basil or Sage
Wash 4-6 zucchini and peel 3-4 onions
Slice zucchini horizontally, in strips about .5cm thick & slice the onions in 1cm strips.
Toss zucchini and onions in a bowl with safflower oil,
a bit of pepper and a sprinkling of salt until covered with oil.
Preheat oven to 400 degrees
Pull out one or two cookie sheets (depending on the quantity of your veggies)
and keep in mind that initially, there seems a lot, but they do shrink when cooked!
Line them with foil for easy clean-up and then coat them lightly with oil spray or just brushed on safflower oil.
Pour veggies onto cookie sheet and spread out.
Bake for 15 min, stir/turn veggies
Bake another 15 min.
If the veggies appear cooked but are still a bit pale, broil for 1-2 minutes keeping eye an on them until golden
As the veggies cool a bit, take 3 cloves of garlic. Clean and slice them. (It is useful to slice them in large enough slices so they add flavour but can be removed if someone does not want to eat the raw garlic!)
Pick some fresh herbs: basil and/or sage work well.
Place cooked vegetables in a glass bowl with lid following this pattern: layer of veggies- herbs & garlic slice - splash of balsamic vinegar- dash of salt
Continue that layering system until all of the veggies are in the bowl.
Refrigerate for 2-3 hours or overnight in order to enjoy the full flavour!
Gently stir before serving.
Delicious as a cold side salad or in sandwiches!
This recipe will keep for a week in the fridge however.... it has never lasted that long in my house!
Sylvana's Zucchini Salad
Carrot peeler works for slicing, but I did use my mandoline and no bad incidents this time.
I sliced my garlic and roasted it with the zucchini and onions.
Thank you for reading me today; I hope it brought back good memories of recipes that were passed down to you. I assure they are usually the best. Have a lovely picnic.