Best Pierre And Michel Troisgross Zucchini Chutney Recipes

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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.