I sat down at the desk with my chilled glass of apple juice to the right of me. I thought I had it all figured out. The words had an extra week to find themselves since I didn’t get a post up last week. But as I set there at the desk wanting to share with you my hectic week, and the woes of working too many hours in a hot kitchen. I could only think of this heart-felt blog post I read on Thursday from The Merry Gourmet. I’ve grown fond of this blog as Merry is a great writer and a painter of vivid imagery through well composed lines. She is an oncologist who also has an affinity for cooking, baking and making eye-candy chocolate desserts. But any-who, as you scroll down to gaze over the zucchini recipe which makes an awesome side dish. Here is The Merry Gourmet post I’m insisting that you read and enjoy the peach bar recipe as well. I’m also a fool for a high crust to peach ratio. Enjoy.
4 medium-sized squash
1/2 cup unsalted butter
5-7 sage leaves
smidge of kosher salt(to taste)
fresh cracked black pepper(to taste)
1. First rinse your zucchini and pat dry. Then grab a folded kitchen towel and stand your zucchini in the center of the towel to peel ribbons. If you apply too much pressure you will break your zucchini. Set ribbons aside on paper towels to soak up any excess moisture while your butter browns.
2. Heat your butter in the skillet on medium high heat until it begins to foam. You can not walk away from the pan. Throw in your sage leaves once butter has melted. Stir gently in a circular motion until you begin to see little bits of milk fat separate from the butter. Once butter has turned golden brown remove from heat quickly and add one tablespoon of chilled butter to keep your butter from burning. Return the skillet to the eye and add ribbons.
If you are confident, feel free to give it a few quick chef toss in the air to incorporate the butter throughout the ribbons. But if you are not confident use tongs or a wooden spoon to stir your ribbons.