That would be Zucchetti in German. It even sounds much more German than Zucchini (if you actually speak German). Anyways …
… what’s the deal with the naming propositions here?
Potayto, potahto (in Louis Armstrong voice).
¯\_(ツ)_/¯
Maybe find a new hobby to spend time on hot Swiss summer afternoons? It’s fine to show off your alternative names for zucchini, but gals, guys … really?
Just post pics of what you cook and bake!
Parmiggiana di Melanzane
My wife prepped this dish tonight, it was great. She didn’t have enough eggplant, so only one layer of eggplant, still turned out great.
The beer purchase was a mistake I unfortunately cannot blame anyone else on. While it’s refreshing, it lacks most of the bitter that I would expect from an IPA.
Ah well, lesson learnt (on the beer).
Hot nights make me reach deep into the past for a 25-year-old recipe to make our weekly salmon dish. Prep for salmon mousse is done in convenient stages, starting in the morning, when I gently poach a thick filet (skin-on for its natural gelatine). The flesh is flaked and the poaching liquid (fish fumet and wine, with carrot and shallot strained out) is thickened with gelatine. Then mix it into the flesh with some basil mayonnaise, minced chives, and fresh lemon juice, and chill. Later, when it is the consistency of marmalade, it goes into small (oiled) compotes lined with smoked salmon. It turns out easily to make a pretty presentation with slices of baguette/fiselle. That and a green salad are all we can manage in this heat; our appetites are blunted.
I did actually remember to take a photo the other day but then it wouldn’t upload and I couldn’t be bothered to resize it.
I’ve always wondered why the forum can’t do the resizing itself.
I copy and paste photos and no resizing required
Cooked on a blxxxdy Aga in this heat!
Fresh wild sea bass, small roast potatoes with alioli. Veg not my choice.
Cooked for my mum who had just spent a month in hospital eating thumb sized portions but she ate all this and more.
Tried that, it won’t go beyond 32% uploaded.
That looks good. Hope your mom is doing well.
I just returned from Spain and I’ve become interested in aioli….did you make this yourself? If so, how?
I make allioli the Catalan way:
https://www.foodandwine.com/allioli-catalan-garlic-and-oil-sauce-11794030
and then there’s Julia’s aioli, with panade and egg yolk…
Yes, that’s the one I’m going to try. I
@Edot, they are both really good…French aioli with fish stew, and Catalan allioli with lamb!
Thanks - medical problems caused by cancer many years ago. Brain ok - very sharp but body not so good.
No, shop mayo, pressed garlic and a little mustard - I used whatever was available in the house.
Mix from a couple of dishes mentioned previously.
Add your favorite sauce, mix further. I went with a dressing that I described earlier in post #1555. In hindsight, a spoon of miso paste would probably be what I would add for the leftovers for Milady’s lunch pack tomorrow.
Well, Milady was faster than me in prepping the harvested round zucchini and came up with this tasty dish:
It was yum!
Lovely–you want to tell us what’s inside?
Milady:
I’ve not made these in several years, but I did remember to make a double recipe, because I challenge you to get them all to the table. Cut a fresh ciabatta loaf into <2cm squares and toast them in 180C for 10 minutes. Toss them in a big bowl with 4 tablespoons EVOO, two pressed cloves of garlic, 4 anchovy filets, the zest and juice of one lemon, a tablespoon of Worcester sauce, a few grindings of black pepper. Once they are all coated, tumble in a huge handful of finely grated grana padano and mix again. Spread them on a tray and pop them back in the oven for 12-15 minutes. Watch them closely in the last minutes. They come out crispy but not teeth-shatteringly so. Wonderful! To be added to the salad tomorrow night. Errr…a few of them seem to have disappeared.
you guys have clearly A/C. Suffering the continental rigueurs of climatic change in Central Europe, on art nouveau building with ceilings at 4.80 m and no A/C, my most elaborated dish is breakfast made of avocado/egg toast. The rest of the day, I don´t dare switching on any kitchen appliance, and live on salads (récipes unashamedly copied from the famous le Perrouquet, in Brussels), gazpacho and salmorejo…
making up also for the kilos won thanks to the Italian pasta from last week…
No A/C here–put the toaster oven and single-burner cooktop outside. I just have to be careful not to pan-fry something that tempts the yellow jackets, like salmon. If this climate change keeps on the present trajectory, we will screen in the lower covered terrace. Already we are seeing a change in our avian population–hearing birds we’ve never heard before, probably driven higher/North by the hot weather.
