Mad Genius Tips

January 10, 2017 by
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Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes by Justin Chapple and Editors of Food & Wine is an innovative guide to getting the most out of the tools we have in the kitchen as well as tips to efficiently use our time all while creating delicious dishes.
 
We all have equipment in our kitchen that typically serves one purpose. Now these tools can earn their keep by working double time with Justin’s help. Use a muffin tin to poach a dozen eggs at once, transform a Bundt pan into a rotisserie or a baking rack to weave bacon for the perfect BLT – all these tips and more are outlined along with tasty recipes.

Each of the 20 chapters is dedicated to a different tool, includes step-by-step “how-to” photography and recipes such as Lime Scented Linzer Cookies, Tomato Soup with Cheesy Croutons or a Chocolate Hazelnut Tart. Justin’s fresh energy is sprinkled throughout the book making this book a joy to read and use.
 
Oxmoor House is generously offering three copies of this book for our members in the U.S. – be sure to enter at our contest page. Special thanks to Justin and Oxmoor for allowing us to share a tutorial on how to core zucchini and the Sesame Zucchini recipe. I made this dish a few weeks ago and it was delicious!  

 

Core Zucchini

step 1 Cut your zucchini in two, then stand each half upright on a work surface. 
step 2 Cut the zucchini off the seedy core, rotating the zucchini as you go. Discard the core.
step 3 Cut the zucchini slabs on the diagonal into 1-inch-thick pieces.


 
Sesame-Marinated Zucchini
Active 15 min; Total 45 min; Serves 4
 
3 medium zucchini, trimmed and halved crosswise
1 Tbsp. canola oil
1 garlic clove, minced
21/2 Tbsp. unseasoned rice vinegar
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
1 tsp. toasted sesame seeds
2 scallions, thinly sliced on the diagonal
 
1. Hold a zucchini half upright on a work surface. Using a sharp knife, cut the zucchini off the round core in 4 or 5 pieces; discard the core. Cut the zucchini pieces on the diagonal 1 inch thick. Repeat with the remaining zucchini.
 
2. In a large cast-iron skillet, heat the canola oil. Add the zucchini pieces skin side up and cook over high heat until lightly charred on the bottom, about 2 minutes. Add the garlic and cook, stirring gently, until the zucchini is crisp-tender, about 1 minute longer. Transfer to a large bowl and let cool. 

3. Add the vinegar, soy sauce and sesame oil and seeds to the zucchini and mix well. Cover and refrigerate for 30 minutes. Stir in the scallions and serve chilled or at room temperature.  
 
MAKE AHEAD The marinated zucchini can be refrigerated overnight. Let stand at room temperature for 15 minutes before serving. 
 

“Excerpted from Mad Genius Tips: Over 90 Expert Hacks & 100 Delicious Recipes by Justin Chapple and the Editors of Food & Wine.”

 

Category: Book News, Recipes

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One Comment

  • rchesser  on  January 11, 2017

    I am totally intrigued with this hack: transform a Bundt pan into a rotisserie

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