
I consider zucchini a summer vegetable (though botanically speaking, zucchini are a summer fruit, specifically a berry as they’re the swollen ovary of the zucchini blossom, blah, blah, blah). But January is a difficult month for seasonal shoppers. Sometimes out of season zucchini are the best looking green thing in the market. So I’ve taken a summertime staple and given it a winter weather braise. Since I purchased the zucchini at a Mexican market, this version of braised zucchini is stewed with poblanos and those slightly bulbous green onions that I can only find in Latin markets. The kind I’d be tempted to call spring onions if it weren’t the dead of winter.
Braised Zucchini
Braising is not for meat alone. While it’s true that braised zucchini won’t take as long to cook as a pot of short ribs the concept behind braising is the same. You can choose to braise in the oven or on the top of the stove. Braising is a versatile method of cooking. Even specific recipes, like today’s Braised Zucchini with Poblano Peppers and Green Onions, are easily adaptable once you have the technique mastered. With braising there’s always some wiggle room to make the dish your own.
As with meat, the key to success with braised vegetables is to give them plenty of time in the braise. Low-slow cooking allows the fibers to expel their moisture then relax and reabsorb the flavorful braising broth. This process is called osmosis. The long and short of it is that everything re-hydrates and becomes very tender with whatever amazing flavors you put in the braising liquid.
The inspiration for this potful of braised zucchini comes from Prune, a somewhat challenging (but highly rewarding) cookbook by Gabrielle Hamilton. This recipe is one of the most straightforward in the book. It makes a very good starting place in understanding the kind of comfort food that makes Prune Restaurant in NYC a modern classic. GREG
PS I served braised zucchini earlier this month as a side dish to Stewed Pork and Creamed Hominy. Recipes that I also adapted from Prune.
I love a good Summer dish that’s being brought to the table in the Winter! This would just warm my soul up! 🙂
Hmm. I’ve never had this. I love the veggies that get cooked in a meaty braise, so I bet I’d love this.
I know what you mean about having a difficult time to find decent fruits and vegetables at the markets, cauliflower is exorbitant (better sit down) at $6.99 for a head — not even organic, if you can believe it. It’s downright ridiculous. These braised zucchini look wonderful and just the right side for a comfort meal of Stewed Pork. Today, with a blizzard happening all day (off and on) to a tune of 15–20 cm of snow, the aroma of braised zucchini would be a welcome contrast to the whistling wind and large snow flakes. Happy New Year Greg, may 2016 bring you much happiness and good health. Eva
“Winter weather braise” is the newest best culinary description out there! This sounds delicious!
Oooh love everything about this — especially the poblanos!
We don’t usually eat zucchini this time of the year, but the idea of braising them got me craving. Thanks for the recipe.
I enjoy braised meat and now I can experiment with veggies. Thanks for all the info on braising.
So nice to have a new preparation for zucchini! Nice kick, too, with the poblanos!