ZUCCHINI CONFIT
Steps:
- Cut 1 1/2 pounds zucchini crosswise into 1/2-inch pieces, put in a microwave-safe bowl with 1/4 cup butter or olive oil or both, season with salt and pepper and microwave, covered, stirring halfway, until tender, 4 to 6 minutes.
- Garnish: Parsley.
Nutrition Facts : @context http, Calories 150, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 4 grams
CHICKEN CONFIT
Steps:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
- Preheat the oven to 200 degrees F.
- Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
- Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
- The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
ZUCCHINI MISO
Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad.
Provided by Amy Brolsma
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 12.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 647 mg, Sugar 5.9 g
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