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Fried Zucchini from Canal House Cooking Vol. No. 2 by Christopher Hirsheimer & Melissa Hamilton

Fried Zucchini from Canal House Cooking Vol. No. 2 by Christopher Hirsheimer & Melissa Hamilton

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Published by OpenRoadMedia
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.

Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!
CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.

Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking!

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Categories:Types, Recipes/Menus
Published by: OpenRoadMedia on Jan 30, 2014
Copyright:Attribution Non-commercial

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02/06/2014

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13
FALL
 
FALL
14
FRIED ZUCCHINI
serves 6
Dusting the zucchini with flour before dipping it into the batter helps the batter cling, which makes for a delicious puffy coating. Zucchini deep-fried this way are irresistible; even the vegetable-finicky (kids or adults) won’t turn their noses up at these.
1
½
 cups all-purpose flourSalt1–2 cups white wine4–6 medium zucchiniCanola, peanut, or corn oil1 lemon, halved Small handful parsley leaves, chopped
For the batter, whisk 1 cup of the flour and
½
 teaspoon salt together in a medium bowl. Gradually add 1 cup of the wine, whisking until the batter is smooth. The batter should be about the consistency of heavy cream; thin it  with a little more wine if it is too thick. Set the batter aside.Put the remaining
½
 cup flour into another medium bowl and season it  with a good pinch or two of salt. Cut the zucchini in half crosswise, then lengthwise into fat sticks. Add enough oil to a heavy pot or wok to reach a depth of 2 inches. Heat the oil over medium heat until it registers 350° on a candy thermometer.  Working in small batches, dredge the zucchini in the seasoned flour, then toss the pieces into a sieve and shake off the excess flour. Give the reserved batter a quick stir. Dip the lightly floured zucchini into the batter, shaking off any excess. Carefully add the zucchini to the hot oil one piece at a time to prevent them from clumping together. Fry the zucchini in small batches, turning them as they brown, until puffed and golden all over, about 5 minutes. Use a slotted spatula to lift the zucchini out of the oil, then drain the pieces on paper towels. Season with salt while still hot. Serve the zucchini in the small batches as you fry so it stays hot and crisp.  They are quite delicious with a squeeze of lemon juice and garnished with chopped parsley.

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