Bob Terwilliger > wrote:

> Reminds me of this (fairly easy and very tasty) recipe from America's Test
> Kitchen:
>
> Pork Chops with Vinegar and Sweet Peppers

Ooh yes - that does sound very nice! Will have to give that a try.
Interesting addition of the anchovy fillets too. Were these the usual
kind you can get in jars, or fresh cooked?

> BOB'S NOTES:
>
> 1. I've made this a couple times. The first time, I served it on top of soft
> polenta with parmesan and peas, with garlic-flavored pan-seared zucchini
> planks on the side.

Can you tell me how you did the zucchini, Bob? We have a *lot* that is
just ripening and always on the lookout for different ways of cooking
it. Thanks!

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie wrote:

> Ooh yes - that does sound very nice! Will have to give that a try.
> Interesting addition of the anchovy fillets too. Were these the usual
> kind you can get in jars, or fresh cooked?

I used salt-cured anchovies from a tin. I rinsed them off before chopping
them. Your "usual" anchovies are probably what the authors of the recipe
intended.


>> garlic-flavored pan-seared zucchini planks on the side.
>
> Can you tell me how you did the zucchini, Bob? We have a *lot* that is
> just ripening and always on the lookout for different ways of cooking
> it. Thanks!

Slice a couple cloves of garlic thinly. Put about three tablespoons of
olive oil into a skillet and cook the garlic slices over medium-low heat,
swirling occasionally, for about fifteen minutes, or until they turn tan.
Cut off the zucchini tip and stem, cut the zucchini in half crosswise, then
cut each half into lengthwise "planks." (If the zucchini are small, just
halve them lengthwise.) Remove the garlic from the pan and raise the heat
to medium-high. Add the zucchini slices in a single layer and just leave
them alone for about five minutes. After that time, they should have a nice
spotting of brown. Turn the slices over and cook the other side about 3 1/2
minutes. Remove from the pan and immediately sprinkle with salt (I use
coarse sea salt) and any herbs or spices you like.

Depending on what the zucchini will be accompanying, I've used savory, dill,
herbes de Provence, oregano (especially with a splash of lemon juice), hot
pepper flakes, or a mixture of toasted cumin and coriander. Harissa would
probably also be to many people's tastes, but I don't like the caraway in
it. You don't HAVE to add any additional seasoning at all; the zucchini
planks are good with just the salt.

You can apply similar treatment to any summer squash; I've used it for much
of the varied summer squash I get each week in my CSA delivery. The main
trick is to keep the heat high enough to caramelize the exterior of the
squash before the interior turns mushy, but low enough to keep the oil from
smoking.

Bob

Bob Terwilliger > wrote:

(snip)
> Depending on what the zucchini will be accompanying, I've used savory, dill,
> herbes de Provence, oregano (especially with a splash of lemon juice), hot
> pepper flakes, or a mixture of toasted cumin and coriander. Harissa would
> probably also be to many people's tastes, but I don't like the caraway in
> it. You don't HAVE to add any additional seasoning at all; the zucchini
> planks are good with just the salt.

That's a delicious-sounding, simple treatment, Bob - thanks very much. I
will be trying that this weekend! Oregano and lemon juice sounds great.
Thanks for the tip about keeping the heat high enough too, would not
have thought of that otherwise.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield