But I do love them for inspiration too. It’s a shame that I dont get enough time to cook and try every one in her book. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese. Hope mine looks as good as yours. I just happen to have some in the fridge right now! I also did a mix of Parmesan and Havarti (helped with the browning process) and added roasted peppers (needed to get rid of them) and turkey bacon (had a few slices left). modify the recipe – don’t be tempted as it is perfect just as it stands. I made this last night with a mega zucchini and it’s amazing! You just grate up the zucchini…. Loved her! We had an overzealous zucchini plant this year that left us with 3 giant zucchinis by the end of the season. Oh the memories I have of Julia Childs, she was definitely one of my favorite cooks too. They rarely used a recipe unless they were baking and their food was always delicious. Never disappointed with your recipes! PS I have made your “addictive” 50 shades of green salad dozens of times this summer. Meanwhile, bring a small pot of water to a boil. I was so happy to visit her actual kitchen in DC last year. I love this blog post. May throw some leeks in there next time and, who knows, a bit of cooked bacon. Add the zucchini and garlic to the pan, toss, and cook until the zucchini is almost tender. Needed no milk! It will still be hot, and the dish will hold together a bit better for serving. My other lazy cheat was to NOT rinse the salty drained zucchini. Add rice and sauté for 2 minutes. I used 50/50 water and milk instead of the reserved zucchini water, since I didn’t want to add any more salt. While I didn't fully appreciate it back then, both of my grandmothers were incredible cooks. Much more complex in flavor than I expected from such a short list of ingredients, creamy and almost sweet, this is a dish to make lots every summer. Gorgeous! A scrap of paper marking the page that I keep referring to, wanting to make certain I'm doing exactly as it directs, Hoping it will turn out as delicious as the name leads me to believe, and happy to have a dish outside of our regular rotation. Zucchini are one of my favorite veggies as they are so versatile. For a drier gratin, closer to 2 cups). Lately, I've been in a strange but wonderful place where I haven't been feeling overly creative in the kitchen. ps: Have you watched some of them on YouTube? I have some old cookbooks that I really love. Please support this website by adding us to the whitelist in your ad blocker. I never (!) https://www.veggiesbycandlelight.com/julia-childs-zucchini-au-gratin Easiest side dish ever. It's recipes highlighting a technique, with secrets and tricks that not only help you with the recipe but make you a better cook at the same time. Chicago is finally cooling down, and I am looking forward to more hot and bubbly dishes in my life. While the shredded zucchini is draining (reserve the juices,) drop the rice into boiling salted water, … Certainly, there's no one who can grow a zucchini bigger and better than my parents. It makes a great side dish or can be served as the main meal. I have been running short on creativity in the kitchen as well so when I am in that state of mind I too surrender myself to a cook book, which is not necessarily a bad thing! The meals our family ate for the holidays, at church potlucks, and, Lately, I'm finding that the romance of cookbooks isn't flipping through them for nostalgia's sake, or even inspiration, but instead when I choose something to make and surrender to the recipe's every word. Although the name leaves a little to be desired, this is a super-simple, one-pot dish that (doubled, which we always do) allows four or five people to plow through three or so pounds of zucchini without realizing what’s happened. I have always loved Julia Child but have never cooked any of her recipes. The only thing that I need to work on was the rice, it didn’t seem to be cooked all the way through so I may boil it longer next time. I have made it for years; in fact, it was one of the first things I made from Julia’s #2 book. Now I have a completely different insight. https://smittenkitchen.com/2015/09/zucchini-rice-cheese-gratin This looks like it would be amazing, especially with whole grain spelt or kamut instead of white rice! So, in all honesty, this isn’t Julia Child’s exact original recipe. Richard Olney, The Master, in his Simple French Cooking has a OMG recipe for zucchini gratin with rice…it does call for 2 eggs. Love this recipe. (Keep an eye on it, and you'll begin to see it set up, and the surface become slightly browned) Mine took about 30-35 minutes. Find Julia Child recipes from her classic PBS cooking shows, celebrated cookbooks, and other places from beef bourguignon to French baguettes - honor Julia! Thoughts on combining the two? more than the sum of its parts. Stay safe and healthy. We will probably be ordering in. Having said that, Luisa at The Wednesday Chef just posted a recipe for a Sicilian baked rice with eggplant, peppers and tomatoes that I’ve made twice in a week, so this is definitely next.
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