It’s time for another Eating the Alphabet recipe link-up where each month we make a recipe featuring a fruit, vegetable, legume, or whole grain from a different set of letters of the alphabet.
So far I’ve done:
(A or B): Buttercup Squash and Artichoke Pasta
(C or D): Grenadian Oil Down with Cassava (Favourite)
(E or F): Homemade Fig Newtons (Favourite)
(I or J): Juniper Berry Bechamel
(K or L): Kamut Brioche
(M, N, or O): Caramelized Onions
(P, Q, or R): Pomegranate Glazed Eggplant (Favourite)
(U, V, or W): Food for the Gods – Date and Walnut Squares (Favourite)
This month we are at the end of the challenge with letters are X, Y, or Z. My ingredient of choice this month was Zucchini.
I’ll admit that what I really wanted was Yuzu, a tart Asian citrus fruit used as flavouring in Japanese dishes. I’ve never tried it before (at least not that I know of) so I wanted to give it a whirl in my kitchen. Unfortunately my local Japanese grocery store didn’t stock any and the clerk told me she didn’t know where I could get any this side of Toronto.
So I had no choice but to go with my fallback ingredient: Zucchini.
Also known as courgette, marrow, or summer squash, the zucchini is one of the many fruits-eaten-as-vegetables. It can have many culinary uses, but my favourite by far is in zucchini bread (preferably with chocolate chips!).
But I decided to stick with a healthier, and nearly as delicious, option this time around: Zucchini Rösti
A rösti is the Swiss answer to hash browns. It’s a big pancake made out of shredded potatoes, cooked slowly in a pan so it is crispy on the outside and soft in the centre. In this version I added some shredded zucchini to the mix to ramp up the flavour and the nutrients of this typically potato-only dish.
I served this one with a mushroom ragout and it was a totally delicious vegetarian dinner.
Zucchini Rosti with Mushroom Ragout
2 large russet potatoes
2 T butter
2 T canola oil
1 t kosher salt, plus more to taste
Peel the potatoes and place potatoes in a large pot, cover with cold water, and bring to a boil. Reduce to a low boils and cook until tender, about 30 minutes. Drain potatoes, and set aside until cool. Refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater.
Meanwhile, grate the zucchini into a sieve using the large holes of a cheese grater. Sprinkle lightly with a little salt and let sit for about 15 minutes to draw out the moisture. Gather the grated zucchini into a cheesecloth and wring out as much moisture as possible. (Alternately you can squeeze out the moisture with your hands, but it’s a little more difficult).
Heat butter and the oil in an 8″ nonstick skillet over medium-low heat. When the butter has melted, add potatoes and zucchini, sprinkle with salt, and mix well, coating potatoes with fat. Using a spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20-30 minutes.
Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.
(Click for more info on Eating the Alphabet)