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Simplest Summer Squash
Simplest Summer Squash
A very simple summer squash recipe from Molly Katzen's The Vegetable Dishes I Can’t Live Without. I really like Molly's cookbooks (The Moosewood Cookbook being the most well known of the bunch). The recipes are simple and straight forward and the results always good. Serves 3-4.
1.5 to 2 Tb olive oil
2 small or medium onions
1/8 tsp salt, possibly more
1.5 lbs. summer squash to cut into 1/2 in. thick slices
1 tsp minced garlic
salt and pepper to taste
freshy ground pepper to taste
Place a large skillet over medium heat. After a minute, add 1 Tb of the oil and swirl to coat the pan. Add the onions and salt. Cook, stirring often for about 10 minutes or until the onions are tender and lightly browned. Transfer the onions to a bowl and set aside.
Do not clean the pan and return it to medium heat. Add a little more olive oil to coat. Add the squash in a single layer and cook until golden brown. Leave them alone (or don’t stir them around) — allowing them to get golden brown. This will take a minute or two, depending on how crowded the pan is.
Scrape the squash loose and flip over (or use tongs). Continue cooking, again without stirring, another 1 to 2 minutes until deeply browned on the other side.
Toss in the garlic and cook for another 1 to 2 minutes. Add the onions to the pan. Mix well and season with salt and a good amount of freshly ground pepper. Serve hot, warm, or at room temp, garnished if you like with a light sprinkling of thyme and some cheese (parm, feta or try the Landaff!)
Oven Ratatouille
Oven Ratatouille
This recipe looks long. But really, it's just a lot of instruction about properly roasting the various vegetables in this dish. The roasting sweetens and concentrates the flavors of them all. This is a very healthy, very tasty dish. Another from Mollie Katzen's Vegetable Dishes I Can't Live Without.
3 to 4 tablespoons extra virgin olive oil
1 large globe eggplant (about 1 pound), cut into 3/4-inch cubes (peeling unnecessary if the skin is tight and smooth)
2 pounds ripe plum tomatoes (or 1 smallish heirloom or beefsteak)
6 medium-sized garlic cloves, unpeeled
2 large bell peppers (red, yellow, or orange)
2 cups coarsely chopped onion
1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
1 teaspoons dried basil
1 teaspoon dried marjoram or oregano
1/2 teaspoon each crumbled dried thyme and rosemary
Salt and freshly ground black pepper, to taste
Optional:
Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
Pitted chopped olives
Arrange an oven rack in the topmost position, and another in the middle of the oven. Preheat the oven to 425°F. Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.
Place the eggplant on one of the large trays, and toss to coat with oil. Then push it to one side, keeping it in a single layer. Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil. Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.
Place the whole bell peppers on the small tray.
Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.
Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack. After 10 minutes, use tongs to turn everything over. Repeat this turning process after another 10 minutes or so. Gently squeeze the garlic to see if it is soft. If it is, remove it from the oven; if not, continue roasting.
Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes. Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly. Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs. Once again, squeeze the garlic to see if it is soft. If so, remove it from the oven; if not, continue roasting. Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.
Transfer the eggplant, onion, and zucchini to a large bowl. Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle. Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture. Slip the roasted garlic cloves from their skins, mash with a fork, and add to the eggplant mixture.
Toss until well combined. Season to taste with salt and freshly ground black pepper. Serve warm, at room temperature, or chilled to plain or topped with a sprinkling of freshly chopped herbs and/or olives.
'Caponata' (Sicilian Aubergine Stew)
'Caponata' (Sicilian Aubergine Stew)
Caponata is a kind of eggplant stew that is flavoured with vinegar and sugar which gives it a sweet and sour flavour. It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread. Adapted from a recipe on Jamie Oliver.com
1 large aubergine, cubed
1 med onion, thinly sliced
3 sticks of celery (leaves left on), sliced (can be skipped - or could add sliced fennel)
about 20 green olives
1 heaped tbsp of capers
2-3 large tomatoes, chopped
2 tbsp of vinegar
3 tsp sugar
Salt and pepper to taste
Approx 4-5 tbsp olive oil
Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the eggplants over a medium heat till nicely browned. Remove from the pan.
Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden. Add the celery (or fennel) next and fry for about 2 mins. Add the rest of the ingredients to the pan (including the eggplants)and season with salt and pepper. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).
Remove from the heat and allow to cool down to room temperature before serving.
Greenfield Highland Beef Short Ribs
Greenfield Highland Beef Short Ribs
From Janet Steward, here are two easy ways to prepare your short ribs, both really easy and straightforward. Both recipes will give you short ribs that are tender and tasty.
Super Easy: Brown all sides of short ribs on medium/high heat in heavy pan or skillet, approximately 5 minutes/sides. Transfer to crock pot of Dutch oven. Add 1/4 cup wine or broth and 1/4 c. water. Add 3-4 cloves crushed garlic. Cook on low heat for 6 hours.
Easy: Prepare as above. Add to crock pot or Dutch oven: 1 onion, sliced
1/3 c. red wine vinegar
1/3 c. maple syrup
1/4 c. ketchup
3/4 tsp. chili powder
2 Tbsp. Worcestershire sauce
Cook as above. Enjoy!
Sauteed Braising Greens with Mossend Blue Cheese and Pan Roasted Garlic
Sauteed Braising Greens with Mossend Blue Cheese and Pan Roasted Garlic
Another one i like that was made up and expanded upon by several crew members, including Pete. I'll take credit for the fancy, schmancy recipe name.
2 T sunflower oil
handful of minced onions
4 cloves garlic, peeled and sliced in halves
Salt and ground black pepper to taste
Bag of Braising Greens, rinsed
Mossend blue cheese to taste
Heat oil in a large skillet over a medium high flame. Add garlic halves, tossing and cooking for several minutes. Add minced onions and continue to toss until the onions are fragrant and the cloves are soft. With the water still clinging to the leaves, toss in the greens in 2 or 3 parts, cooking until just wilted. Add blue cheese and serve. Serves about 2 or 3 folks.
Variation: Add oven or pan roasted potatoes and/or eggs for a hearty breakfast or supper.
Creamy Braising Greens
Creamy Braising Greens
I made this one up all by myself, so please excuse the not-so-precise measurements. I'm an absolute sucker for creamed spinach, so i serve this along side roasted chicken legs and whipped root vegetables in the fall.
2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.
Kale and Potato Spanish Tortilla
Kale and Potato Spanish Tortilla
-adapted from Gourmet, 2003
A Spanish tortilla is very much like an omelet or frittata. It makes a filling supper on a cool night.
2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb potatoes, scrubbed clean, boiled until just tender and diced into 1/2 cubes
1 teaspoon salt
1/2 to 3/4 lb baby kale
7 large, farm fresh eggs
Heat oil in a large saucepan over medium heat. Add onions and garlic, saute until fragrant and then toss in potatoes. Cook until slightly crisp, with onions and garlic turning translucent. In the meantime, bring a large pot of water to a boil, generously add salt and cook the kale until wilted. Immediately drain and rinse with cold water to stop the cooking. Drain and squeeze the kale in your hands to rid it of excess moisture, then roughly chop and add to potato mixture. Beat eggs in a bowl and add to vegetable mixture, cooking on low heat, covered, until edges are set but center is still loose, about 10 to 12 minutes.
Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Makes about 6 servings
ROASTED TOMATILLO SALSA
ROASTED TOMATILLO SALSA
1 PINT TOMATILLOS
SMALL ONION, MINCED
1/2 C MINCED CILANTRO
1 CLOVE GARLIC, MINCED
1 TSP SALT
1/2 TSP BLACK PEPPER
HOT PEPPER TO TASTE, EITHER RED PEPPER FLAKES OR FRESH MINCED CHILE PEPPER
Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.
HEATHER'S FALL HARVEST PUMPKIN SOUP
HEATHER's FALL HARVEST PUMPKIN SOUP
1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.
COLACHE
COLACHE
1/4 c oil
4 cups cubed peeled squash
1 onion, diced
2 garlic cloves, minced
1 tsp cumin powder
1 pepper, chopped
1 fresh hot pepper, minced or dry chile pepper to taste
1 14 oz can diced tomatoes or equivalent of frozen tomatoes, chopped
1 c frozen corn
1 tsp salt, to taste
Sauté squash in oil in a dutch oven or deep wide skillet for 5 minutes. Add onion, garlic and cumin. Continue cooking 5 minutes. Mix in remaining ingredients. Cover and simmer gently about 20 minutes, until tender. Add water, if necessary.
Adapted from The Best from New Mexico Kitchens
