Posts: 16
From:
Registered: Aug 2006

posted September 25, 2007 08:37 PM               

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I was watch the food tv a while back and saw them pelling zuc into strips and it got me thinking. Wouldnt it be possable to take that and make a veg lasa and use the zuc like you would the pasta.

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Posts: 1250
From:Hertford, North Carolina, USA
Registered: May 2003

posted October 01, 2007 04:05 PM            

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Sure! but using a mandoline will give you a thicker product and it will hold together better...the veg peeler makes a great wrap....I saw that at Chef Brians in Canada then I shamelessly stole it...wrapping haricot/carrots/or asparagud in the zucc,,,nice little presentation...

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Hungry for Him,
Leo Griego
Member Support
2 Cor 4:7

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Posts: 216
From:Wasaga Beach, Ontario, Canada
Registered: May 2003

posted October 01, 2007 08:31 PM               

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Ah yes Leo, but who did Chef Brian Steal it from? Borrowing ideas is the greatest form of flattery. Glad you could use it. I agree. The strips would have to be thick enough to withstand the cooking. But isn't this also a spin on Eggplant parmesan? Good idea Chef Boford.
God Bless
Bryguy

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Posts: 16
From:
Registered: Aug 2006

posted October 01, 2007 09:46 PM               

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Ahhh see i never thought about a mandoline. You learn something new every day.

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Posts: 895
From:Between Klamath Falls & Ashland, Southern Oregon
Registered: Jun 99

posted October 06, 2007 01:08 AM               

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Another thought about your concept is that soft squashes excrete a great deal of water when cooked, so to prevent that and to add some additional flavor I generally grill them before doing anything like that (with some olive oil, garlic, herbs, s&p).

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