Grilled Zucchini

It's sunday... I was lazy and really don't feel like preparing a real lunch !
Had some sad zucchini in the fridge and lots of parsley, decided to invent this EASY dish as a side with a beef burger I made also today.

Grilled Zucchini & Easy one-minute Sauce

Ingredients:

• 3 medium zucchini, cut into 0.5 cm thick
• 2 clove garlic, minced
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 2 tablespoons minced parsley 
• salt and pepper

Instructions:

1.  Rinse and dry the zucchini. Cut off the ends and discard them. Cut the zucchini lengthwise into 1/4-  inch-/ 0.5 cm thick planks
2. preheat your grill to high and drizzle with olive oil.
3.  Grill the zucchini over direct heat until they're well browned, 4-6 minutes per side.
4. Prepare your after-grilling sauce by mixing all ingredients from garlic through salt and pepper.
5. Drizzle your hot "delicious" zucchini with your sauce while they are still HOT !

Grilled Salmon with Parsley-Dill Butter

Easy Lemon Butter Grilled Salmon 

Ingredients:

• 2 salmon filet about 100 gm each
• 1/4 cup butter
• 2 -3 teaspoons  fresh herbs of your choice, I put parsley and dill.
• 1 lemon
• salt and pepper

1-Soften your butter and mix with minced herbs.2- Season your butter mix with freshly ground pepper and salt.
3- Marinade your salmon  for thirty minutes.
4- Heat your grill; grill your salmon for 5 minutes on each side.
5- When it's done; add lemon juice when it's still hot.

Salmone grigliato al burro e limone

Ingredienti:

• Tranci o Filetti di salmone preferibilmente fresco 
• limone 
• Burro a temperatura ambiente ( un cucchiaio per trancio)
• Prezzemolo tritato e erba cipollina 
• Sale 
• Pepe 

1.  Se avete del salmone surgelato naturalmente lasciatelo scongelare completamente ed eliminate per bene l'acqua. Prendete il vostro salmone, lavatelo bene e lasciate scolare bene l'acqua.
2. Tritate il prezzemolo e l'erba cipollina; unite il burro.
3. Aggiungete sale e pepe e lavorate con un cucchiaio fino a ottenere un composto omogeneo.  
4.  Lasciate marinare il salmone  per 30 min circa.
5. Cuocete, in una padella antiaderente ben calda, i tranci di salmone da entrambi i lati finche risulteranno
6. ben  dorati: per girarli, usate una paletta, cosi eviterete di romperli.
7. Aggiungete il succo di limone quando il salmone è ancora caldo !

Pate Choux (Choux Pastry) ... Foolproof !

Bignè, cream puffs, profiteroles or éclairs.... you name it !

Pasta choux paste is simply made by cooking water, flour, and eggs and vigorously stirring until smooth. The soft paste is piped from a pastry bag to create different shapes. During baking, steam releases from the dough, causing it to expand into a light and crispy hollow shell often referred to as a
“bun.” 

The buns are often filled with various creams like Crema Chantilly, Crema Pasticcera , or gelato. You can also fill them with savoury filling like tuna or cheese.The filled buns can be simply topped with confectioner’s sugar or more decadently with crema ganache (chocolate ganache), caramel, or fruit coulis. Choux buns can be made in advance but should be filled just prior to serving. Store choux buns in resealable bags at room temperature for up to two days or in an airtight container in the freezer for up to one month. When ready to use, defrost and warm in a preheated 350°F (180°C) oven for a few minutes until crisp.

Pate Choux (Choux Pastry)

ingredients:

• 200 ml water
• ½ cup (113 g) unsalted butter, cut into 16 equal pieces.
• 2 teaspoons sugar
• ½ teaspoon salt
• 1 cup plus 2 tablespoons (150 g) all-purpose flour, sifted
• 4 large eggs, at room temperature

1. In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil over medium-high heat, stirring gently with a wooden spoon.

2. When the mixture begins to boil, add the flour all at once and stir vigorously

until the paste  pulls away from the sides of the pan, and forms a ball, about 1 minute. Remove from the

heat.

3. Allow the paste to cool, stirring a couple of times.

4. Add the eggs one at a time, making sure each egg is well incorporated before adding the next, stirring vigorously until well combined and the paste is smooth.

5. Put your paste in a pstry bag with a star tip, pipe the shapes you want on a baking tray lined with parchment paper. 

6. Bake in a preheated oven ( 180 c) for 10 minutes.

Brighelle 

Ingredienti

• 150 g di farina
• 200 ml di acqua
• 4 uova
• 100 g di burro
• Un pizzico di sale
• zucchero a velo
• crema a piacere

Preparazione

1.

Mettere sul fuoco una pentola con l'acqua e il burro, quando inizia a bollire aggiungere la farina e il sale e mescolare fino a quando il composto diventa omogeneo e si stacca dal bordo della pentola.

2.

far raffreddare l'impasto ed aggiugere un uovo alla volta mescolando bene prima di unire il successivo.

3.

Con una siringa a bocca larga o una (sac a Poche) formare delle zeppole, posizionarle su carta da forno e infornare a 180°. Appena si saranno gonfiate e colorite, diminuite il calore e lasciate cuocere altri 10 minuti.

4.

Con una siringa a bocca piccola fare un foro in basso in ciascuna zeppola e farcitela con crema a piacere e spolverizzarla di zucchero a velo.

Consigli

Potete anche fare la ricetta classica delle Brighelle prendendo dei cucchiai di composto e friggere in abbondante olio bollente.