I saw an episode of The French Chef with Julia Child recently, and she divulged a recipe for this dish. I don’t know what she called it, but Peggy actually liked it (surprise!), so that’s what we named it.<\/p>\n\n\n\n
I don’t measure so much for this dish. I scale it according to the number of people, and season to taste. That being said, here’s a “recipe” for two people. That’s what I cook any more, so that’s the scale of my recipes.<\/p>\n\n\n\n
1 zucchini
1 T butter
1 T chopped onion
1 T flour
2 T cream
Salt & Pepper to taste
1\/8 t nutmeg<\/p>\n\n\n\n
Grate the zucchini. Lightly salt the zucchini (use great discretion) and drain in a colander. Reserve the liquid.<\/p>\n\n\n\n
Melt the butter in a skillet. Add the drained zucchini and onion, and saute. <\/p>\n\n\n\n
When the zucchini is nearly done, mix in the flour and reserved liquid, add the cream and nutmeg, and complete seasoning with pepper and maybe just a bit more salt.<\/p>\n\n\n\n
Makes ~ 1.5 cups, serves 2 generously<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
I saw an episode of The French Chef with Julia Child recently, and she divulged a recipe for this dish. I don’t know what she called it, but Peggy actually liked it (surprise!), so that’s what we named it. I … Continue reading