Even Elizabeth David wasn't perfect!!

[Zurie]

At the moment there's a thin book in the guest bathroom downstairs, entitled "A Taste of the Sun" by Elizabeth David. It consists of essays she wrote on food.

This morning I read a part of "Summer Greenery", where she goes on and on a bit about zucchini. Well, she calls them by their French name, courgettes.

She thinks they're the cat's whiskers. But I was amazed to read her recipe for "Courgettes in Salad"! She talks about preferring very small marrows (you know, baby zucchini). The smaller the better for her.

Then she says they make a great salad. Up to there, fine. (I use them raw in salads sometimes, finely sliced).

But our great, iconic David instructs us to cut the zucchini for salad in 1 1/2" lengths, COVER with cold water (too much!!!) add salt, and -- I kid you not -- boil these short chunks for a salad for 20 minutes!!!!

I ask you ... can it be true that this doyenne of cooking can even THINK of boiling them for so long? All you'll end up with would be mush, just right to mash for a baby, but with what little nutrients they contain all boiled out!!!

(She drains her "mush", then mixes with a vinegar-olive oil dressing and a little chopped parsley -- and specifies that the dish should be shallow and white ... )

Now remember, class, the dish should be white ...

Thought I'd share this with you. Nice to know not even famous cooks are infallible.

[I'mPat]

OMG I am just thinking very tasty baby mash but a salad you have to be kidding.


Pat