Wednesday, June 21, 2006
Zucchini with Dill (Like Mother Makes)
.
Well now, here is a funny thing. (Oh yes Rachael, please do tell us something funny!)
I have been having the hardest time writing a post to go with this recipe. Don’t really know why. Maybe my mind is elsewhere, or maybe it's just because is so dear to me, and reminds me so strongly of my parents and my childhood, it leaves me at a loss for words.
Yea, I think that’s it. That said, I really cant let that stop me from sharing it, now can I!
It’s such an ideal combination of texture and flavor, and so quintessentially summery it takes me to another place.
The cooking could not be simpler. The outcome could not be more delicious. Perfect any time, hot, cold or room temperature. The technique, called sear-steaming is a great way to get color and flavor in dishes with oil-absorbing vegetables (like eggplant for instance) without adding a lot of additional fat. Please, try it and enjoy.
4 medium zucchini
1 onion, medium dice
1 ½ tablespoons olive oil
4 tablespoons water
½ teaspoon salt
2 tablespoons freshly minced dill (or more, to taste)
Trim the ends of the zucchini, slice lengthwise, and then into ¼ inch half-moons. Set aside.
In a large skillet heat the olive oil over a medium flame. Add the zucchini and onion in a single layer and let cook for 3 minutes, without stirring, to brown. Stir and continue cooking for another few minutes until golden.
Add the water and the salt and cover the pan. Let cook for 2 minutes, remove the lid and stir. When the water is totally absorbed and the squash is cooked through, (when it is just this side of getting mushy really) add the minced dill. Stir to combine.
Serves 6 as a side dish
_______________________________________
Check out these great (new to me) sites. Delicious! Food Beam, Sunday Night Dinner, Pie in the Sky and Acme Instant Food (Another site from LA! Yipeeee!)
Zucchini, also known as courgettes, are Italian marrow squashes
The name dill is derived from a Norse word which means to soothe
Well now, here is a funny thing. (Oh yes Rachael, please do tell us something funny!)I have been having the hardest time writing a post to go with this recipe. Don’t really know why. Maybe my mind is elsewhere, or maybe it's just because is so dear to me, and reminds me so strongly of my parents and my childhood, it leaves me at a loss for words.
Yea, I think that’s it. That said, I really cant let that stop me from sharing it, now can I!
It’s such an ideal combination of texture and flavor, and so quintessentially summery it takes me to another place.
The cooking could not be simpler. The outcome could not be more delicious. Perfect any time, hot, cold or room temperature. The technique, called sear-steaming is a great way to get color and flavor in dishes with oil-absorbing vegetables (like eggplant for instance) without adding a lot of additional fat. Please, try it and enjoy.
4 medium zucchini
1 onion, medium dice
1 ½ tablespoons olive oil
4 tablespoons water
½ teaspoon salt
2 tablespoons freshly minced dill (or more, to taste)
Trim the ends of the zucchini, slice lengthwise, and then into ¼ inch half-moons. Set aside.
In a large skillet heat the olive oil over a medium flame. Add the zucchini and onion in a single layer and let cook for 3 minutes, without stirring, to brown. Stir and continue cooking for another few minutes until golden.
Add the water and the salt and cover the pan. Let cook for 2 minutes, remove the lid and stir. When the water is totally absorbed and the squash is cooked through, (when it is just this side of getting mushy really) add the minced dill. Stir to combine.
Serves 6 as a side dish
_______________________________________
Check out these great (new to me) sites. Delicious! Food Beam, Sunday Night Dinner, Pie in the Sky and Acme Instant Food (Another site from LA! Yipeeee!)
Zucchini, also known as courgettes, are Italian marrow squashes
The name dill is derived from a Norse word which means to soothe
Labels: Gluten Free, Side-Dish, Vegan, Vegetarian
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Mmmm this looks delicious. I'm going to grab some zucchini and fresh dill and give it a try!
# posted by 
: 6/21/2006 08:21:00 PM
: 6/21/2006 08:21:00 PM
Thank you so much for mentioning our blog... I am a great fan and it is such a treat to get a mention on one of my favorite sites :) ~Lissa
Very timely post. My Mom's husband emerges from his garden this time of year, weighed down with armloads of zucchini. Some of the veggies small and amazingly tender while others are the size of your leg. This one-man farmer's market will be giving those suckers away for MONTHS. I can always use good zucchini recipes.
Also, thanks for mentioning my newbie blog. I've been getting great inspiration from the many well-written blogs, such as yours, that I peruse daily. Thanks again.
Also, thanks for mentioning my newbie blog. I've been getting great inspiration from the many well-written blogs, such as yours, that I peruse daily. Thanks again.
Lissa and AiF - It's my pleasure...
and AiF - Does your step-father live locally? I would be more than happy to help ease his burden...lol
and AiF - Does your step-father live locally? I would be more than happy to help ease his burden...lol
Oh noo - this dish just made it to my must-try-asap list. Dill is my favourite herb (coming from Northern Europe, it's everywhere!), and I saw some nice courgettes at the farmers market last week. Thanks for sharing!
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