Make the lemon pesto first so you can toss it in the pan with the zucchini for the last few seconds of cooking. The trick here is to cook the zucchini quickly over high heat this keeps it from getting mushy. By the way, the lemon pesto is great on gluten-free pasta as well as shrimp. The brightness of the lemon pesto really enhances the zucchini. If you don’t have a mandolin you can julienne the zucchini with a knife or easier yet just grate them using the large holes on a box grater.
Thus julienned zucchini with lemon pesto was born. But then in one last attempt the thing went together beautifully (with a slight bit of coaxing from a butter knife) and I went about slicing, shredding and julienning everything in sight. By the time I started frantically hunting for a sledge hammer and screwdriver (not required) I was almost ready to give it up. (This works very well for shoes!) So obviously, I had to start using it.Īfter I got it out and tried to read the pigeon English directions for assembly I went about setting it up. That was about five years ago and I had never even taken it out of the box! My normal method of justification for expensive items is to amortize the cost out by number of times used.
#TOAU RECIPE PROFESSIONAL#
My husband, being the sweetheart he is, replaced my cheapo Japanese Mandoline with a super professional steel French one from an expensive gourmet shop that was more in the range of one un-easy payment of $199.99. I sliced potatoes to au gratin, I shredded cabbage for coleslaw and I even crinkle cut carrots hoping the cool shape would entice my kids to eat them. I got a lot of use out of the little sucker. You know the one you see on late night infomercials? The kind you can have for two easy payments of $9.99 BUT THAT’S NOT ALL! You also get a vegetable garnishing set, a citrus juicer, a nut chopper, a set of ever-sharp steak knives and if you call in the next three and a half seconds, a Honda Civic. Serve with steamed jasmine rice.Years ago I bought a plastic Japanese Mandoline. Remove from heat and garnish with the scallions. Cook, stirring once to combine, until the sauce is reduced, thickened and glossy, about 2 minutes. (Lower the heat to medium if the garlic starts to burn.) Add the reserved ground peppercorns, the tofu and the soy sauce mixture. Finally, add brown sugar, lime juice, zest, salt, and chili paste. Fry some chopped shallots until they’re soft, then add the crumbled tofu and cook until it starts to crisp. Add the ground pork and cook, stirring occasionally and breaking up the meat with a wooden spatula or spoon, until it is browned, 3 to 5 minutes. As with the taco recipe above, this vegan dish uses crumbled tofu in place of ground chicken. Add the canola oil, garlic, ginger and fermented black beans and cook until fragrant, stirring often, about 10 seconds. In a medium bowl, stir together the chicken broth, hot bean paste, cornstarch, hot sesame oil, soy sauce and sugar set aside. Coarsely grind the peppercorns in a spice grinder or with a mortar and pestle and set aside. Remove from heat and transfer the peppercorns to a bowl to cool. Heat a wok over medium-high heat and toast the Sichuan peppercorns until fragrant, about 10 seconds.
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