Zucchini And White Bean Terrine Recipe
Ingredients:
Vegetable-oil nonstick spray
6 pcs of zucchini (small, 2 lbs)
1 Tbsp of olive oil
3 pcs of eggs (large)
1 pc of onion (medium); chopped
2 Tbsps of parsley; freshly chopped
1/4 tsp of pepper (black); ground
1 pc of garlic clove; chopped
1 can of white beans (kidney, cannellini, 19 ozs); drained & rinsed
1/4 c of plain yogurt (plain)
1 tsp of thyme (fresh)
Boiling hot water
Sprigs of thyme
48 pcs of assorted crackers (2-1/4 inch)
1/2 tsp of salt
Instructions:
Heat the oven (400 deg F). Cut the zucchini to 1/4-inch thick slices lengthwise and set outer-slices aside.
Arrange the remaining slices of zucchini in one layer on thin sheet. Coat the slices lightly w/ nonstick spray and turn over the slices, spray onto all sides.
Then, roast the zucchini for 5-7 mins or ’til just tender and don’t allow the slices of zucchini to be browned.
Transfer the slices onto kitchen paper. Meanwhile, chop outer slices of zucchini coarsely. Heat the oil on medium stove heat in big skillet.
Add the onion, saute for 5 mins ’til soft and add in chopped up zucchini along w/ garlic and saute for 8-10 mins ’til zucchini becomes tender and take out of the heat.
Next, coat 2 loaf baking pans (6×3-inch) w/ nonstick spray. Up the sides and along bottom of the pans, put lengthwise roasted slices of zucchini, trim to exactly fit around pan corners. Add the trimmings into zucchini-onion mixture.
Process zucchini-onion mix in food-processor w/ chopping-blade ’til chopped finely. Add eggs, yogurt and beans ’til smooth and add the parsley, pepper, thyme and salt, process ’til well-mixed.
Divide the pureed zucchini-and-bean mix in between the pans, place into roasting-pan. Place into oven then pour the boiling hot water in roasting-pan 1-inch high on loaf pan sides.
Bake 1-1/4 – 1.5 hrs or ’til center will feel firm then remove the pans out of water-bath. Completely cool on rack.
Refrigerate then wrap terrines for a few hours up to overnight ’til chilled well before it is unmolded.
Unwrap the terrines then invert it so it unmolds into two serving dishes before it is served.
Cut to 12 crosswise slices w/ knife and half lengthwise. Top w/ sprigs of thyme when desired. Lastly, serve 1/2 slice terrine on top of one cracker.
>> Zucchini And White Bean Terrine Recipe
Zucchini Marmalade Recipe
Ingredients:
2 pcs of oranges; thinly sliced
Juice from one lemon
2 lbs of sugar
2 lbs of zucchini; skins removed & cut into cubes
Instructions:
Mix together zucchini, oranges and sugar. Place in a covered container and leave overnight. Mix in the juice of one lemon then transfer to a stockpot to boil.
Put off heat then let it stand for four hours. Reheat then bring it to boil. Simmer ’till thick.
Transfer to mason jars.
>> Zucchini Marmalade Recipe
Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Ingredients:
For Sauce:
1-3/8 c of wine (Cabernet or Pinot Noir)
1 c of vinegar (balsamic)
1 pc of shallot (medium); peeled then halved
2 Tbsps of butter (unsalted); cut to four pieces
4 Tbsps of butter (salted); cut to eight pieces
Salt
Pepper (black, freshly ground)
For Filets and Vegetables:
Oil (olive oil, extra virgin)
1 pc of onion (white, large); peeled then sliced to 1/4 inch
2 pcs of zucchini (medium); trimmed then sliced diagonally to 3/4 inch
Salt
Pepper (black, freshly ground)
4 pcs of filets (4-6 ounces); trimmed
Instructions:
Combine vinegar, shallot, and wine inside a saucepan above moderate heat. Let it boil till reduced into a syrup-like consistency, or about one-third cup. Take out from the heat then discard the shallot.
Gradually add the butters while hot. Season salt & pepper. Keep it warm till serving time.
Heat enough amount of oil on an iron-cast skillet above medium-high heat. Add sliced onion, in single layer; cook till charred slightly on both sides, but not black, turning once. Place on paper towel(s) to absorb excess oil.
Season salt & pepper on slices of zucchini. Return the skillet back above medium-high heat then add enough amount of oil. Add the slices of zucchini into single layer and sear them for 2-3 mins, turn then cook again for one min till slightly golden. Take out from the heat then place on paper towel(s) to absorb excess oil.
Brush oil on filets then season salt & pepper. Place back the skillet above medium-high heat. Once heated thoroughly, sear the seasoned filets, about 2 mins.
Arrange 3 ovals of zucchini onto each 4 warm serving plates, forming like a clover. Arrange 3-4 rings of onion above the zucchini then place filet above. Spoon sauce onto each serving plate. Top with more ring of onion for garnish. Serve at once.
>> Filets Mignon Charred Onions Zucchini & Balsamic Recipe
Zucchini Pickles Recipe II
Ingredients:
2 tsps of mustard (seeds)
1&1/2 tsps of turmeric
1&1/2 tsps of celery (seeds)
3 c of vinegar
5 c of sugar
2 pcs of bell peppers (red)
2 cloves of garlic; diced
2 pcs of bell peppers (green)
8 pcs of onions (white); sliced
4 quarts of squash; cubed
Instructions:
Mix together squash pieces with onions, garlic and pepper. Add one fourth cup of salt then place ice cubes on top then let it stand for three hours. Afterwards, drain water well.
Combine together bell peppers, sugar, vinegar, turmeric, mustard and celery seeds. Place in a stock pot to boil for ten minutes. Decant into mason jars.
>> Zucchini Pickles Recipe II
Phyllo Triangles With Basil, Zucchini And Pine Nuts Recipe
Ingredients:
12 ozs of zucchini; well-trimmed & grated coarsely
1/2 tsp of salt
6 Tbsps of basil; freshly chopped
2 Tbsps of olive oil
3/4 of onion; chopped
2 Tbsps of parsley; freshly chopped
2 tsps of garlic; minced
1/4 c of dry wine (dry)
1/3 c of cheese (Feta); crumbled
1/3 c of cheese (Parmesan, packed); shredded
6 Tbsps of nuts (Pine); toasted
6 pcs of pastry sheets (phyllo, frozen and thawed or fresh)
1 pc of egg
1/2 c of butter (unsalted); melted
1 pc white of egg; beaten so it blends
Sesame-seeds
Instructions:
In medium-sized bowl, toss the zucchini w/ 1/2 tsp of salt. Let it stand for half an hour. Drain the zucchini thoroughly and roll into paper towel; squeeze them dry.
In large heavy skillet, heat the oil on mid-high heat. Then, add the onion and saute for 6 mins ’til it begins browning.
Add the zucchini then saute for 5 mins ’til it begins browning. Mix garlic, parsley along w/ basil in then add in wine.
Next, cover the skillet and simmer for 3 mins. Remove cover and stir for 2 mins ’til liquid starts to evaporate. Transfer the zucchini mix into separate bowl; cool.
Then mix two cheese in along w/ nuts and pepper and salt for seasoning then stir egg in.
Grease 2 big baking thin sheets lightly and place one sheet of phyllo on surface w/ one short-end parallel the edges of surface. Lightly brush sheet w/ butter then equally cut it lengthwise to three strips, every strip 4-inches wide.
Then, place a generous Tbsp filling onto bottom-end of a strip. Next, fold a phyllo corner onto filling.
Then, repeat folding the length of the strip down as flag and brush twice w/ butter forming a triangle. Next, place the pastry onto prepared thin sheet and brush w/ butter.
Fill more sheets of phyllo w/ the same procedure. These may be prepared a day before; tightly cover then chill.
Preheat the oven (400 degrees F). Brush the pastries w/ white of egg. Generously sprinkle w/ sesame-seeds. Bake for 25 mins or ’til golden-brown. Serves 18.
>> Phyllo Triangles With Basil, Zucchini And Pine Nuts Recipe
Green Beans, Zucchini And Potatoes Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1/2 c of onion; chopped
1/2 lb of fresh beans (green); trimmed then halved
1/8 tsp of cayenne
4 oz of zucchini; halved and sliced to 1-inch thick
4 oz of small potatoes (red skin)
2 Tbsps of oregano; chopped
1/4 c of parsley; chopped
2 c of tomatoes (with juices); crushed
Salt (to taste)
Pepper (black, freshly ground, to taste)
1 pc of bread loaf (crusty, French)
1/2 lb of good cheese (Feta)
Instructions;
Heat the oil on a nonstick saucepan and add chopped onion; saute it for five mins. Add cayenne and beans; cook them for five mins till onions become translucent .
Add potatoes, herbs, zucchini, and tomatoes with the juice; let it boil. Once boiling, reduce heat and let it simmer and cover.
Continue cooking for forty mins and season salt & pepper. Let it cool slightly. Serve it warm with bread and cheese.
>> Green Beans, Zucchini And Potatoes Recipe
Zucchini Halves With Couscous & Corn Recipe
Ingredients:
5 tsps of olive oil
4 pcs of zucchini (8 ozs, small); stems-trimmed & half each lengthwise
2 pcs of shallots (medium, 1/4 c); minced
1/4 tsp of salt
1.5 c of kernels (corn); cut out of 3 medium-size corn ears
3/4 c of couscous (Israeli)
3/4 tsp of cumin (ground)
1-1/4 c of chicken stock
2 Tbsps of parsley; freshly chopped
Tomato; diced
Sprigs of sage
Instructions:
Preheat the oven (425 deg F). Meanwhile grease a broiling-pan w/ 2 tsps olive oil. Scoop flesh out of every zucchini halve w/ spoon and leave about 1/4″ shell then reserve flesh of zucchini. Place halves of zucchini in a broiling-pan, cut-side down and set them aside.
Heat two tsps of olive oil in 12-inch nonstick skillet on medium stove heat ’til hot.
Then, add in shallots, cook for 2 mins, stirring.
Chop the reserved flesh coarsely and increase the heat, add salt and zucchini, cook for 8 mins ’til liquid has evaporated then zucchini starts browning. Add the corn into the skillet, cook about 2 mins, stirring and transfer into small mixing bowl.
Add the couscous w/ the remainder of olive oil to thesame skillet. Lower heat then cook and stir for 2 mins. Add the cumin, cook a min longer and stir.
Add in chicken stock w/ 1/2 c of water then heat ’til it boils on medium-high stove heat.
Lower the heat, cover then simmer for 25 mins ’til liquid becomes absorbed while couscous becomes tender. Place the halves of zucchini into the oven, roast for 15 mins or ’til edges turn brown and tender.
Next, return the corn mix into the skillet w/ couscous then stir parsley in and thoroughly heat.
Place halves of zucchini onto a platter and fill w/ corn and couscous mixture. Lastly, sprinkle w/ tomato (diced) then garnish w/ sprigs of sage.
>> Zucchini Halves With Couscous & Corn Recipe