|
|
It depends. If I want it more like "hash" then cubes, or grated/slawed. Sometimes I like it "scalloped." Sometimes in big fat wide thin strips that are reminiscent of bacon, or even lasagna noodles!!! Often in "sticks" or fingers, like lady fingers or french fries. It depends on the zucchini! Do I peel? It depends. Usually I don't bother. Sometimes I peel some of it, though.
I generally season them and delicately herb them prior to cooking. I often incorporate more herbs if I make a fresh sauce or dipper to accompany them.
Do I bother peeling potatoes? I like the skins!!! But seriously, it depends on the potatoe. I scrub new potatoes.
I'll peel a russet, I suppose. This sounds gross but sometimes I like the skins for dessert, i.e. broiled/baked/herbed like chips or crackers. It also depends on the day.
I love taking a 'tater and steaming it with some watercress or spinach and herbs, a little lemon and whipping it like mousse and putting it in a mousse cup. Sometimes, I'll even put them in a muffin cup, sprayed of course, and then put them in the oven to get a little "crispy." Sort of a mini-casserole. Ode to comfort cuisine!!! Green potatoes, LOL! Sometimes pink and often orange.
Print
Remind Me
Notify Moderator
|
|
Posts
