Zucchini Carpaccio

A refreshing and rather fancy-looking light appetizer for two. This recipe is unusual in that it provides different textures with the grilled slices versus the raw ones. The quantities here make a light side dish, but can be scaled to 3 Zucchini for a full meal for two people.

1         Zucchini (we used green)
1 tsp     Salt, Kosher

          Lemon Zest from 1/2 Lemon
          Lemon Juice from 1/2 Lemon
2 Tbs     Olive Oil, excellent quality (we once used smoked EVOO)
2 Tbs     Pine Nuts

1 Tbs     Mint leaves, torn

1 Tbs     Basil leaves, torn

6 pieces  Parmesan Cheese, shaved

On a mandolin, slice 3 slices from each side of the Zucchini, about 2mm thick; these will be seared so they need a bit more substance than the rest, and searing will make the skin more interesting. Slice the rest thinner on the mandolin. If you don't have a mandolin, you can cut the thick slices with a knife, and the thin ones with a vegetable peeler.

Using separate bowls or storage containers to simplify assembly, toss the thick and thin zucchini with Salt in bowls, and let sit for 30 minutes or so to draw off excess moisture. Drain then dry on kitchen towels.

In each of the separate bowls, whisk half of the Lemon Juice and Olive Oil, and return the thick and thin Zucchini. Combine gently and let marinate in the fridge for an hour or longer -- overnight is fine.

Pull out the 6 thickest pieces of Zucchini and sear until you've got some appealing black spots and it's heated through.

Meanwhile, toast the Pine Nuts and tear the Mint and Basil into strips.

Arrange the seared Zucchini on plate as a base.
Gently mix the Mint and Basil with the remaining uncooked Zucchini strips to combine.
Top the seared strips with a loose mound of the remaining, seasoned Zucchini.
Garnish with Pine Nuts, Lemon Zest, and shavings of Parmesan.

Fresh Pasta: Dried vs Just-Rolled

We make our own pasta dough and roll it out with a manual pasta roller and cutter; it's  easy enough we can do it on a weekday evening, and good therapy after a busy day. The dough can be made ahead and frozen in dinner portions, then thawed fairly quickly. 

One time we rolled it with a rolling pin, then floured it, rolled it into a loose jelly roll, and cut the noodles with a knife. We happened to let it air dry on the top of a warm fridge for a few hours while we prepped the rest of the meal. This turned out to be some of the best pasta we've made, with an excellent "bite".

Is there a difference between pasta that's been left to dry, versus just rolled and cut before boiling? We tried it out.

We cut the same lump of dough (equal parts AP flour and coarse semolina, and egg) into two pieces. I rolled one out and cut it into Fettuccine, dosed it with flour, and arranged it in a loose nest on a kitchen towel. We let it dry out for about 7 hours. 

We got two pots of salted water boiling, then repeated the rolling and cutting with the second lump. 

We then put both sets of noodles in separate pots, cooked until done, and served. We sauced some of it with pesto from our garden's basil, but left plenty exposed to try "naked".

The air-dried pasta was more toothsome, and seemed a bit more golden (possibly oxidized?); the freshly cut pasta had a softer texture.  They both seemed to taste the same. Interestingly, as the meal progressed, sauced with the pesto, the dried pasta retained it's firm texture, while the just-cut pasta became a bit too soft -- at least in comparison.

Our take-away is that both are good -- we eat the just-cut frequently -- but if you have the time, it's worth air-drying. This also opens opportunities for pre-making pasta before friends come over, and letting it dry until they arrive, then just boil: you don't have to be throwing flour around on your friends as you make last-minute pasta.  

Larb Kai: Thai Chicken Salad

This Thai dish is refreshing, especially on a hot day; we serve it cool to room temperature. The toasted rice is important -- without it there's a big exotic aroma you'll be missing. Have some extra lime juice and fish sauce to adjust the taste when done. Serve over lettuce leaves and rice like Jasmine or sticky rice. Other variations of the spelling use Laab and Gai. 

80 ml     Lime Juice

50 ml     Fish Sauce

15 g      Brown Sugar

40 g      Toasted Rice Powder (see below)

 2        Kaffir Lime Leaves, julienned thin

10 g      Galangal, julienned fine

 2        Spring Onions, sliced, including green parts

 6        Thai Red Chilis, sliced

 3 sprigs Mint, leaves chopped

handful   Coriander, chopped

370 g     Chicken breast, chopped fine with a knife

500 ml    Chicken Stock (reuse previous batch of cooking liquid)

Mix Lime Juice, Fish Sauce and Sugar to dissolve; set the dressing aside.

To make toasted ("parched") rice, "dry fry" rice (preferably sticky/glutenous) in a skillet until it starts turning an attractive toasty color and releasing a nutty aroma. Grind in spice grinder. You can make extra and save it for the next time. 

Julienne very finely the chewy Kaffir Lime Leaves and fibrous Galangal.

Slice the Chilis and chop the Mint and Coriander.

Slice and chop the Chicken Breast by hand -- it doesn't take more than a few minutes, and a machine turns it to mush. You're looking for a size maybe a bit smaller than a pea, but consistency isn't important.

Cook the Chicken gently in the Chicken Stock; it doesn't take long, since it's so fine -- don't overcook it.

Drain through a sieve and collect the turbocharged stock, save for the next time.

Combine the cooked chicken, liquid dressing, vegetables and toasted rice;

you may want to hold back some of the chilis, depending on your pain tolerance :-)

Stir well, the toasted rice will absorb some of the dressing. 

Adjust flavors with Lime Juice and Fish Sauce.

Arrange Lettuce Leaves on a plate, top with cooked Rice, then mound the Larb Kai.

Eat while the flavors are fresh and zesty.