by dymnyno
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A&M's Testing Notes:
Expand Collapsedymnyno's Notes:
Expand8 small zucchini (about 2 lbs) Ask a question about this ingredient
1 tsp salt Ask a question about this ingredient
3 tbs tarragon leaves Ask a question about this ingredient
2 tbs fresh lemon juice Ask a question about this ingredient
3 tbs olive oil Ask a question about this ingredient
1 cup cream(1/2 &1/2) Ask a question about this ingredient
3 tbs chives, minced Ask a question about this ingredient
fresh ground black pepper Ask a question about this ingredient
Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse , and squeeze and towel out the excess moisture. A salad spinner can work.
Ask a question about this stepIn a blender, put the olive oil, lemon juice, tarragon leaves and cream.
Ask a question about this stepBlend until creamy and all the ingredients are fully incorporated into a creamy dressing.
Ask a question about this stepToss the zucchini with the sauce (amount determined by taste).
Ask a question about this stepSprinkle with the chopped chives. Grind pepper over mixture to taste.
Ask a question about this stepThanks, I am a great lover of recipe tecniques...when you find one that works, you have a key to indulge your own creativity.
I made this last night for dinner and it was delicious. I used fat-free half-n-half and added about a cup of roasted tomatoes to the sauce (went to a friend's farm last weekend and came back with many that were so ripe that I roasted them in the oven so they wouldn't go bad before we could eat them). I also added shredded parm and cooked, peeled shrimp on top. I've used julienned zucchini before on a salad but had never used it after salting and resting. I think it tastes better than pasta! Thanks!
I am so glad you entered this! (I am working on a zucchini pasta recipe even as we speak, inspired by this!)
Awesome! Delicious!
Love it - thanks!
Brilliant!!! even with half as much sauce for fewer calories this is still very, very good. I could live on this all summer. I think that I will as you suggest, dump it on some pasta. You should have won this contest. I forgot to vote.
Made this for dinner tonight, delightful! Served it under fresh caught striped bass that was pan seared in bacon fat.....next to a handful of grape tomatoes
Jessman, Jullienning (sp?) zucchini is not something that I invented, nor did I claim to do so. I observed a friend using it on carrots and used the same method to zucchini. I made up the sauce using my favorite ingredients...also nothing particularly inventive. But the combination of technique and dressing are entirely my own. I never read Martha Stewart but she does appeal to the populace.
Ummm- this looks awfully familiar.
http://www.marthastewart.com/photogallery/zucchini#slide_11
Actually I think Dymnyno's looks nicer and fresher and the tarragon changes the taste profile significantly. There are a lot of recipes out there that are similar to one another, I mean how many varieties of Caprese salad are there? The addition, omission of even a single ingredient or a variation on technique makes the recipe personal and unique to the chef.
If I had a dollar for every similar, and yet completely different recipe I would be a rich man. In a recipe like this, and I have seen lots of spaghetti made from squash, carrots and leeks,(if you don't believe me try me I can spout off twenty while writing this sentence) the differences may seem small but because of the dishes simplicity they are huge. The addition of black pepper, tarragon and olive oil make this so, so different. I am a huge fan of Patricia Wells, and from what I know of her, I think she would think dymnyno's recipe was amazing. She might even change the ingredients in hers to be more like this one.
By the way, I have this uncanny ability to insult while trying to compliment, I get it from my mother, so if I have done so take note. This is a great recipe and I just wish I had thought of it.
I'm turning this into a pasta salad for a BBQ party my father's throwing (and of course I'm cooking for) in a few weeks...do you think it would be good to toss in a few toasted walnuts?
I think that you can tweek this recipe in many ways to suite your taste as long as you don't overpower the flavor of the zucchini.
This is fantastic! I do a lot of zucchini "noodles" with pesto, now I am going to try the tarragon cream.
Made this for a dinner party and it was adored. Thanks!
Your recipe is the kick in the pants I need post-vacation to get back in the kitchen...Thumbs up, big-time!
The eternal winner - wow!
Wow, this is so delicious, dymnyno! Made it for dinner tonight - I didn't have tarragon so I used fresh mint instead. And I used yellow squash and zucchini, so I guess I went Paglia e Fieno with my version. Blender not necessary, if you like to see your herbs, which I do. I whisked liquid in measuring cup till creamy. So so good!
I LOVE zucchini and when I discovered a similar dish in the Times two summers ago I couldn't stop cooking it. I can't wait to try this recipe. Good luck.
Congrats dymnyno! Can't wait to make it now once the summer traveling settles down. It looks fantastic!
Lucky me, kaykay made this for dinner tonight. It was so delicious! Can't wait to try variations. I loved the texture of the zukes. Great recipe!
Congratulations! This looks delicious and so versatile. Love the idea of serving it warm over pasta or cool with olive oil, too.
When I served it over pasta I didn't cook it...I just threw it on the hot pasta.
I actually order something VERY similar to this at an Italian restaurant not too far from home, so I know this is delish - and definitely a formidable opponent! Congrats!
This recipe is really a case of "the medium is the massage"...once I used the julienne tool I had to invent a sauce! I don't get to Dallas very often...what is the name of the restaurant?
They serve it at a restaurant called Villa O in Highland Park. It's all organic and mostly locally sourced foods, all cooked very traditionally. They tossed theirs in a little olive oil and season with salt, pepper, and chili flakes, although I think they are missing a trick with the taragon and cream!
Congrats dymnyno!!!! I'm making it tonight. I got a new kitchen toy now to make the 'noodles'! Love those toys!
It's fun. Try it with carrots...great with a Ginger vinaigrette!
Congrats. I am going to make it tonight. Glad to see you are a finalist.
Oh I love this! And I need that gizmo, I've used my veg peeler to make widish strips then cut them down ...but they never get the right shape...and I LOVE tarragon & cream!1
love the simplicity...I'll try it this weekend!
I am so glad to see this as a finalist. Simple, very well thought out and delicious. Congratulations.
Trying this for a weekend dinner party. Does it scale well? I need to serve 12.
I wonder if a variation with the name and slight width of the zucchini could also model linguini...so, zucchatini? Love all the possibilities with your variations.
Zucchatini sounds right, doesn't it? I made up a name that you have to figure out how to say it!
"Zucchaghetti" is a great name - I had to find out what it was. The photograph makes it look delicious. What a perfect summertime meal. I will trying this.
Thank you!
Yum...can't wait to try this - I have been enjoying the tarragon from my garden and this sounds delicious!
Wow! I love the sound of the sauce!
I have made this with a variety of sauces...some without cream....just olive oil and lemon and an herb...a little ginger works too.
Great great recipe! I'm definitely making this in the next couple days but think I'll do the olive oil, lemon the herbs sans cream. And some shaved pecorino. The perfect summer lunch! And sign me up for that gizmo too! I'm going on Amazon next....
THIS is the zucchini recipe I've been dreaming about....and i gotta have that gizmo, too.
I got it from Amazon - 19.99, and if you get one more thing you qualify for free shipping!!!
found it! Ordering! http://kuhnrikon.com/products/tools/tools.php3?id=228
OXO makes a great julienne peeler as well - I bought one before Thanksgiving last year and I love it for making little ribbons. Great for shoestring potatoes, too!
OXO makes great products and a lot less expensive too! Yes!!! shoestring potatoes are great with this gadget. A Benringer works too, especially with a large veggie like a potato.
This love thie dymnyno! I finely slice zucchini medallion style, season with herbs and a little olive, many ways to serve it; my favorite is to use it on grilled pizza and your spaghetti style would look so cool on the pizza. Oh, I am a gizmo person too!
I love this dymnyno! That is a correction from above, it happens sometimes!
It is made by Kuhn Rikon of Switzerland. Works great on any kind of hard vegetable like jicama, carrots, cucumbers...
Looks really pretty, and sounds like it would be good hot or cold. I need the gizmo - I am a gadget girl!! What's it called and where do I get it?? (I have gizmo envy)
I wasn't sure how it would taste hot, but last night I dumped some of the leftover in with some cooked pasta (big short tubes) and it tasted great.
I have always enjoyed spaghetti squash, but this looks even better.
I just had something similar to this at a bbq party and loved it. Great recipe!
Stephanie is the Head Recipe Tester of Food52.
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Lemon, zucchini (we used babies but you can also use larger ones), cream, chives, olive oil and tarragon.
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To slice the zucchini, we used a mandoline fitted with a julienne blade. Watch your fingers!
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That's Lily, our marvelous summer intern, on the right! Note that we require all our interns to dress exactly like Merrill.
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Chives are a cooperative herb to chop. Unlike tarragon, which bruises and goes its own way.
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The julienned zucchini -- now can you see why a mandoline helps? They are some thin slices!
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Merrill salting the zucchini, which then sat for 30 minutes. This softens the zucchini, draws out excess moisture, and conveniently seasons the strands.
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See how the slices are glistening? That's all the moisture that's been drawn out by the salt.
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Merrill mops off the moisture by blotting the zucchini with a dish towel.
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Looking down the barrel of a .... blender. Cream, olive oil, tarragon and lemon juice are about to get to know each other.
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Fused forever, the dressing now awaits the zucchini.
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Add the dressing to taste.
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And then taste!
This has become a favorite in our home, I added carrots and parmesan instead of cream tonight because I needed to use them but this recipe is perfect all by itself. Thanks!