Review: Zucchini Puffs with Tomato Butter and Caper-Herb Dressing
Print This Post
|
This page as PDF Tonight we enjoyed another recipe from In Search of the Lost Taste by Joshua Ploeg. We were so happy to find this recipe, as our garden produces a lot of delicious zucchini, and this is a delicious way to enjoy them.
The secret is in the sauces, or perhaps that there are so many fresh herbs in the batter along with the zucchini, or perhaps that there’s beer too. Altogether though, the recipe makes a delicious meal, and it uses regular ingredients that you have in the kitchen or garden. I generally followed the instructions, although I did grate the zucchini and allowed for some of the water to drain off through a sieve, and i used 2 types of flour, half chickpea flour, and half regular all purpose. The flavor of these puffs was great as well as the texture. I do hope you get a copy of this creative cookbook – it is well worth the price as the recipes are very unique.
This entry was posted
on Wednesday, June 24th, 2009 at 9:19 pm and is filed under Reviews, Zucchini.
You can follow any responses to this entry through the RSS 2.0 feed.
This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.
I look that book! I’m glad someone else is spreading the word. He’s an amazing recipe developer and his writing is very clever. I can’t wait to try these.
I’ve made the “green bread” about 5 times already. It’s so easy and so delicious!
Love your blog by the way.
Thanks and you are onto me about the sauces (my little secret). I like your variation! I do leave the zucchini in chunks- for the texture and it doesn’t realease so much water as shredded. Another variation besides Chickpea flour would be to use rice flour and add a little baking soda as well for a crisp finish.
Hi Joshua,
Cool to hear from you thank you for your comment. We have really enjoyed your book as weel as many of the recipes. We recently also made and reviewed the Sugared Plum Tarts…. http://www.vegalicious.org/2010/01/12/review-sugared-plum-tarts/
We enjoy sauces….they really make all the difference in the world. Here’s a great sauce we made a while ago-
Zucchini tartar with paprika-raspberry puree http://www.vegalicious.org/2007/09/10/zucchini-tartar-with-paprika-raspberry-puree/
We have lots of berry bushes which enable us to make nice mixtures and sauces.
Thank you for the tip about the rice flour and baking powder..I will give those a try…and the chunkier zuck. too. I’ve “eared” many of the pages of your book, so during the year we will be posting more reviews and looking forward to enjoying more tasty meals. Thank you.