Move over, apples. It’s zucchini crisp time.
Satterfield’s goal with this book was straightforward: Show off vegetables in their prime through creative, sometimes zany, recipes. As he cooked, he found a new freedom to experiment with produce, churning out the vegetable revelations that eventually made it onto the book’s pages.creaming peppery watercress instead of spinach
And, of course, there’s zucchini crisp. “I wanted to show how versatile zucchini is and that it can be coaxed in just about any direction, including a dessert,” Satterfield tells me. “We are all familiar with , and lemon for half an hour. Not only does this process allow the zucchini to soak in that much-needed sweetness and acidity, as it sits the squash also releases water. Like, aof water. Anyone who’s baked with especially watery produce knows that excess hydration can lead to soggy, stodgy bakes. Hovering at aroundwater content, zucchini needs to let go of some of that liquid in order to bake up tender, but not mushy.
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