Pierre And Michel Troisgross Zucchini Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

A LA COTE SAINT-JACQUES'S GAZPACHO WITH SHRIMP AND ZUCCHINI MOUSSE



A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse image

Provided by Patricia Wells

Categories     appetizer

Time 15m

Yield Four servings

Number Of Ingredients 12

1 clove garlic
5 small tomatoes (about 1 pound), cored and quartered
1 small red bell pepper, stem and seeds removed, quartered
1 small cucumber, ends trimmed and quartered lengthwise
1 medium-size onion, peeled and quartered
2 tablespoons best-quality red-wine vinegar
Salt and freshly ground pepper to taste
1 medium-size zucchini, quartered
1/4 cup heavy cream, preferably not ultra-pasteurized
Salt and freshly ground black pepper to taste
20 large, peeled prawns or 30 to 35 shrimp
1 tablespoon extra-virgin olive oil

Steps:

  • Prepare the gazpacho: In the bowl of a food processor fitted with a metal blade, mince the garlic. Add the remaining ingredients, process until thoroughly blended and season to taste with salt and pepper. The soup will be fairly thick. Refrigerate until just before serving. The soup should be consumed the day it is made.
  • Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil. In the bowl of a food processor fitted with a metal blade, finely chop the zucchini. Blanche the zucchini for several minutes in the boiling water, drain and rinse with cold water to retain the green color. Whip the cream until quite stiff, then fold the zucchini into the cream. Season to taste with salt and pepper.
  • Brush the prawns with oil and broil or grill just until they are opaque and still resilient but not too firm, about two minutes on each side.
  • To serve, fill four chilled, shallow soup bowls with the gazpacho. Arrange five prawns in a circle on top of the soup. With a melon baller (or pastry bag and large round tip), form the zucchini mousse into rounds and arrange them in between the prawns. Serve immediately. If any zucchini mousse remains, pass it in a small bowl for additional servings.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 735 milligrams, Sugar 7 grams, TransFat 0 grams

ZUCCHINI CHUTNEY



Zucchini Chutney image

There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.

Provided by Taste of Home

Time 1h5m

Yield about 3-1/2 cups.

Number Of Ingredients 12

2 pounds small zucchini
1 tart apple, peeled
1 medium onion
1 green pepper
1 garlic clove, minced
1-1/2 cups packed brown sugar
1 cup vinegar
1 jar (2 ounces) chopped pimientos, drained
1 tablespoon fresh gingerroot
1 tablespoon Dijon mustard
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Steps:

  • Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY



Pierre and Michel Troisgros's Zucchini Chutney image

Provided by Patricia Wells

Categories     condiments

Time 1h15m

Yield Four servings

Number Of Ingredients 8

2 lemons
3 medium-size zucchini, peeled and cut into 1-inch cubes
2 medium-size onions, thinly sliced
1/2 cup dry white wine, such as Riesling
2 teaspoons sugar
24 whole black peppercorns, crushed
1 large, walnut-size nugget of fresh ginger, coarsely grated
Salt to taste

Steps:

  • Thoroughly peel the lemons, discarding all the peel and the white pith. Cut the lemons into thin slices and discard the seeds.
  • Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium and cook, covered, for one hour. Stir the mixture from time to time to make sure it does not burn. The chutney should have the consistency of a marmelade.
  • Serve as an accompaniment to grilled meats, fish or roast poultry. The chutney is also good served cold.

More about "pierre and michel troisgross zucchini chutney recipes"

MICHEL TROISGROS IN PICS AND VIDEO - FINE DINING LOVERS
Nov 27, 2017 Chef Michel Troisgros, who has been named best chef in the world 2018 by Le Chef, is no stranger to accolades. The Troisgros family, one of France’s most famous culinary …
From finedininglovers.com


ZUCCHINI, APPLE & GINGER CHUTNEY - BLOGGER
Sep 15, 2013 1. Peel the zucchini if the skin is thick. I like to leave the peel on for colour. Cut into quarters and remove and discard the seeds. Cut the flesh into 1/4 x 1 inch pieces. I used …
From chapmanslanding.blogspot.com


CLAUDE TROISGROS AND O'LYMPE | CUISINE TECHNIQUES - GREAT CHEFS
Read more cuisine techniques and recipes. Free Shipping for Orders Over $20. Shop Series! Home; Search Chefs & Restaurants ... Much has been said about the Troisgros Culinary …
From greatchefs.com


PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY
Jul 21, 2015 Ingredients 2 lemons 3 medium-size zucchini, peeled and cut into 1-inch cubes 2 medium-size onions, thinly sliced ½ cup dry white wine, such as Riesling 2 teaspoons sugar …
From diningandcooking.com


LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE - CLUB …
Jun 2, 2020 Even though most of the dishes on the menu at Le Bois Sans Feuilles are very different from those Pierre and Jean Troisgros used to cook, the rules they set – simplicity, …
From cluboenologique.com


SALMON WITH SORREL SAUCE | SIGNATURE DISH TROISGROS
The Troisgros family have been French restaurateur Since 1957, Jean and Pierre Troisgros have played a significant role in the history of French cuisine. Pierre's son, Michel Troisgros, …
From signaturedishes.net


PIERRE AND MICHEL TROISGROSS ZUCCHINI CHUTNEY RECIPES
2 lemons: 3 medium-size zucchini, peeled and cut into 1-inch cubes: 2 medium-size onions, thinly sliced: 1/2 cup dry white wine, such as Riesling: 2 teaspoons sugar
From tfrecipes.com


ZUCCHINI CHUTNEY - READER'S DIGEST CANADA
Combine zucchini and all remaining ingredients in a stainless steel saucepan and bring to a boil. Reduce heat and simmer for 1 hour. Discard the cheesecloth bag. Stir the chutney and ladle …
From readersdigest.ca


OUR 25 BEST ZUCCHINI RECIPES OF ALL TIME, ACCORDING TO …
Jul 29, 2024 Get our top 25 best zucchini recipes of all time, according to thousands of ratings and reviews by the Allrecipes community of home cooks. From zucchini muffins and bread for breakfast to zucchini soup and stuffed …
From allrecipes.com


ZUCCHINI CHUTNEY RECIPES
Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining …
From tfrecipes.com


FOOD; FAMILY TRADITIONS - THE NEW YORK TIMES
Nov 2, 1986 2. Prepare the mousse: Just before the soup is to be served, bring a small pot of water to the boil. In the bowl of a food processor fitted with a metal blade, finely chop the …
From nytimes.com


PIERRE AND MICHEL TROISGROS'S ZUCCHINI CHUTNEY
Ingredients. 2 lemons; 3 medium-size zucchini, peeled and cut into 1-inch cubes; 2 medium-size onions, sliced, thinly; 1/2 cup dry white wine, such as Riesling; 2 teaspoons sugar; 24 whole …
From topdish.com


CHEF MICHEL TROISGROS: SIMPLICITY AND REFINEMENT, PART 1 - THE …
Dec 14, 2015 This is the first in a three-part interview with chef Michel Troisgros. You can find the second here, and the third here.. Michel Troisgros, the famed French chef, represents the …
From thedailymeal.com


MICHEL TROISGROS, LA MAISON TROISGROS | CUISINE …
The famous 3-Michelin Star Troisgros restaurant, and the Troisgros family is like a religion in the culinary world. Since 1957, Michel’s father Pierre, and uncle, the late Jean Troisgros, have played a significant role in the history of French …
From greatchefs.com


THE BEST ZUCCHINI RELISH RECIPE - JUST A SMIDGEN
Nov 7, 2013 Repeat until all the zucchini is rinsed and in your pot. Then add everything from the vinegar through to the cornstarch mixed with water. Stir to mix thoroughly. Cook for approximately 30 minutes, adding water as needed. Our …
From justasmidgen.com


OUR 10 MOST POPULAR RECIPES WITH ZUCCHINI | RICARDO - RICARDO …
10. Veal and Parmesan-Stuffed Zucchini. What a great way to put zucchini in the spotlight! Here, the squash serves to hold a lovely stuffing of veal and Parmesan. Just cook the halved …
From ricardocuisine.com


ZUCCHINI, PLUM AND ONION CHUTNEY - BOSSKITCHEN
Instructions. Core the plums. Cut fruits and vegetables into small pieces. Put with the other ingredients in a sufficiently large saucepan and stir well.
From bosskitchen.com


Related Search