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Summary
Summary
From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you'll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.
Author Notes
Nancy C. Ralston is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
Marynor Jordan is an author of the Country Sampler column in the Bloomington Herald Times. She lives on a 104-acre farm in southern Indiana, where she grows her own food, including lots of zucchini, of course.
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry , Serving Up the Harvest , 101 One-Dish Dinners , and The Backyard Homestead Book of Kitchen Know-How . She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
Reviews (1)
Library Journal Review
Garden Way's Zucchini Cookbook was first published in 1990 and revised in 1997. This latest edition, retitled and revised by prolific cookbook author Andrea Chesman (The Vegetarian Grill, etc.), includes 90 new recipes, and many of the older ones have been reworked; there are also new boxes and sidebars. As most gardeners know, a glut of zucchini is a common problem (Chesman quotes one grower who suggests discovering a way to dry out the squash and use it as firewood), and appealing recipes using the vegetable are always welcome. Chesman also includes recipes made with winter squashes as well as pattypan, chayote, and other summer squashes. For most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Chilled Zucchini Mint Soup The bright green color is part of what makes this soup so appealing and refreshing. It must be eaten the day it is prepared, or the color will be lost. 1 tablespoon butter 1 cup diced onion 4 cups sliced zucchini 1 cup chicken broth, vegetable broth, or water 1/3 cup chopped fresh mint leaves, plus sprigs of mint to garnish 1/2 teaspoon salt 2 1/2 cups buttermilk 1. In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and sautT until softened, 3 to 5 minutes. 2. Add the zucchini and broth. Cover and simmer for 10 to 15 minutes, until the zucchini is soft. 3. Remove from the heat and cool slightly. Process the soup in a blender or food processor until smooth. Add the chopped mint and salt; process just to mix. 4. Pour the soup into a large bowl; stir in the buttermilk. Chill the soup, covered, in the refrigerator for several hours. 5. Serve chilled, garnished with sprigs of mint. Serves 6-8Crumb Crusted Zucchini Quiche If you don't have refrigerated pie pastry on hand and you don't want to make pastry for a quiche from scratch, consider this recipe, which replaces the pastry with a layer of crumbs. Crumbs made from good bakery or homemade bread will be superior to those of most store brands. 1 medium-sized zucchini, very thinly sliced Salt 1 cup dry bread crumbs 2 tablespoons extra virgin olive oil 1/4 cup butter 1/4 cup unbleached all-purpose flour 2/3 cup milk 1 egg 1/2 cup grated Romano cheese 1/8 teaspoon ground nutmeg 1/8 teaspoon freshly ground black pepper 1. If you have the time (see page 147), combine the zucchini and teaspoon salt in a colander. Toss to mix and set aside to drain for 30 minutes. 2. Preheat the oven to 350F. 3. Butter a 9-inch quiche dish or pie pan. Coat with the bread crumbs, distributing them as evenly as possible. 4. Wrap the zucchini in a clean kitchen towel and wring dry. 5. Heat the oil in a medium-sized skillet over medium-high heat. Add the zucchini and sautT until tender crisp, 3 to 5 minutes. Transfer to paper towels and blot dry. 6. In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a thick paste. Stir in the milk and cook until thickened and smooth, about 5 minutes. 7. Beat the egg in a small bowl. Add about 1/2 cup of the sauce to warm the eggs, and then pour the mixture back into the saucepan. Stir in the cheese, pepper, and nutmeg. Stir in the zucchini. 8. Carefully ladle the zucchini mixture into the prepared pie pan. 9. Bake for 35 minutes, until just set. 10. Cool on a wire rack. Serve warm or at room temperature. Serves 4-6Low Fat Zucchini Frittata There's room in every diet for a vegetable-rich egg dish. Here most of the fat is eliminated, but not the flavor. 1 egg 5 egg whites 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh basil, or 1/4 teaspoon dried 1/8 teaspoon freshly ground black pepper Salt Olive oil cooking spray 1 cup diced zucchini 1/2 cup diced mushrooms 1/4 cup sliced scallions, white and tender green parts 1 clove of garlic, minced 1/2 cup grated skim-milk mozzarella 1. Preheat the oven to 350F. Coat a 1-quart baking dish with nonstick cooking spray. 2. In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste. 3. Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. SautT until the mushrooms have given up their juice, 5 to 8 minutes. 4. Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish. 5. Bake, uncovered, for about 10 minutes, until the eggs are set. 6. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted. 7. Slice the frittata into wedges or squares and serve hot. Serves 3 Excerpted from The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash by Nancy C. Ralston, Marynor Jordan, Andrea Chesman All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
Table of Contents
Preface | p. vi |
1 Becoming Acquainted with Squash | p. 1 |
2 Starters, Salads & Soups | p. 11 |
3 Vegetarian Main Dishes | p. 63 |
4 Seafood, Chicken & Meat Main Dishes | p. 109 |
5 Summer Squash Side Dishes | p. 143 |
6 Winter Squash Side Dishes | p. 193 |
7 Breads and ... | p. 213 |
8 Desserts | p. 233 |
9 Pickling, Preserving & Freezing | p. 273 |
Appendix 1 Play Zucchini Bingo | p. 297 |
Appendix 2 Metric Conversion and U.S. Equivalents | p. 300 |
Appendix 3 Sources | p. 301 |
Index | p. 302 |