Directions: |
Directions:Scrub zucchini and slice into 3/16" rounds. Sprinkle with salt and pepper and let them stand for 30 minutes. Peel potatoes and slice them 1/8" thick, dropping them into a bowl of cold water as they are sliced. Pat the zucchini dry with paper towels. In a large skillet, saute zucchini in one layer batches until lightly browned, adding more butter, as needed. Transfer with slotted spoon to paper towels to drain. Drain the potatoes and dry them well with a tea towel.
Butter a 7-inch ovenproof iron skillet with 2 Tbsp. clarified butter (see below) and arrange slices of potato and zucchini in an overlapping ring. Drizzle 2 Tbsp. melted clarified butter over the vegetables and sprinkle the mixture with salt and pepper. Make a second layer in the same manner, alternating the direction of the ring; drizzle it with butter, and sprinkle it with salt and pepper. In the same manner, arrange two or three more overlapping layers of potato slices around the sides of the pan and continue to fill the pan with the remaining vegetables, drizzling them with butter. Press the top layer down firmly with a sheet of buttered foil and bake the vegetables, covered with foil and a lid, on a shallow baking pan in a preheated hot oven (425 degrees) for 30 minutes. Remove the lid, press the vegetables down in the center with a weight, and remove the foil. Bake the vegetables for 25-30 minutes more, or until they are tender and the top is browned. Remove the skillet from the oven and let the vegetables stand for 5 minutes. Loosen the potatoes from the sides of the pan with a spatula and invert the vegetables onto a heated serving plate.
Makes 10-12 servings. |
Directions: |
Directions:In a small saucepan, melt butter over medium-high heat. Continue to cook until an even layer of white milk proteins floats to the surface. Bring to a boil; the milk proteins will become foamy. Lower heat to medium and continue to gently boil. The milk proteins will break apart. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease. Adjust heat as needed to continue boiling off the water without scorching the milk solids. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator. |
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