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Squirrel X's Culinary Miscellany

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Be silly. Be honest. Be kind.
__Ralph Waldo Emerson

nip 'n tuck zucchini


"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse

"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb

"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron

"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli

"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child

"Cooking is a creation."
__Piero Selvaggio

"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare

"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne

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Nip 'N Tuck Zucchini

Ingredients:
3 medium sized zucchini
1 and 1/2 teaspoons canola oil
1/3 cup chopped onion
2 cloves garlic, minced
1 cup chopped fresh mushrooms
1 cup chopped fresh tomato
) 1 tablespoon dry bread crumbs
1/4 teaspoon dried chervil leaves
1/4 teaspoon pepper
4 tablespoons grated parmesan cheese

Instructions:
1) Preheat oven to 375�.
2) Cut zucchini in half lengthwise, then scoop out pulp,
leaving 1/4" shells.
2) Coarsley chop the pulp. Set the shells and pulp aside.
3) Heat the oil over medium heat in a 10 inch nonstick skillet.
4) Stir in onion and garlic and cook two to three minutes,
stirrin' occasionally.
5) Add reserved pulp and mushrooms to skillet.
Cook two to three minutes, stirrin' frequently.
6) Remove the skillet from the burner, then stir in the tomato,
bread crumbs, chervil and pepper.
7) Spoon the pulp mixture evenly into shells.
8) Put the shells in a 11x7 inch bakin' dish and cover with foil.
9) Bake twenty-five to thirty minutes, just 'til the shells are crisp-tender.
10) Sprinkle with the parmesan cheese,
then let stand five minutes before servin'.

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disclaimer, please read!

*These recipes are offered with the highest of hopes
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*

official website of my culinary idol, Masaharu Morimoto

official website of my other culinary idol, Emeril Lagasse

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