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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
Winter Squash Flan
Winter Squash Flan
This recipe sounds like the perfect brunch dish. Serves 6.
3 c squash puree
1 tsp salt
2 1/2 c milk
1/4 c flour
1/3 c cornmeal
2 Tbsp butter
5 eggs, beaten
2 Tbsp maple syrup
1/4 tsp nutmeg
1/2 tsp cinnamon
1 medium onion, cut into medium thick slices
1/2 tsp ginger
1/4 c toasted nuts
2 oz crumbled cheese, blue, cheddar, as you like
Preheat oven 400.
Saute onion slices in butter with ginger and a dash of salt. Cook gently until nicely caramelized.
Meanwhile, heat milk in a medium sauce pan, whisk in the flour and cornmeal and 1 Tbsp butter. Continue stirring until thickened. Remove from heat. Cool a bit, then gradually whisk in the eggs. Stir in the squash, maple, 1/2 tsp salt, nutmeg and cinnamon. Whisk together until silky smooth with no lumps, or process with a stick blender or food processor.
Butter a large, shallow baking dish. Gently stir the cheese and nuts into the squash mixture. Pour into the baking dish and scatter the onions on top.
Bake 10 minutes at 400, then lower heat to 350 and bake another 40-45 minutes, until golden and slightly puffed. Serve warm or hot.
Gingered Squash and Apple Soup
Gingered Squash and Apple Soup
6 servings
3 C squash puree
3 Tbsp butter
2 onions, diced
1 lb apples, peeled & diced
salt & pepper to taste
pinch red pepper flakes
5 c vegetable broth
1/2 c dry white wine
2 Tbsp minced fresh ginger
2 Tbsp fresh minced cilantro
cream or creme fraiche, optional
Saute onions in butter for 5 minutes, add apples with a pinch of salt and saute another 15 minutes. Add the squash, broth, wine, ginger and pepper to taste and simmer 15 minutes. Puree until smooth; adjust salt & pepper to taste. Stir in a bit of cream if you like, or garnish with a dollop of creme fraiche. Sprinkle with cilantro and serve.
Squash Bread
Squash Bread
Without bread in the share this week, it seemed natural to include a homemade version, even if it is a quick bread. Serve a piece of this pumpkin-inspired bread alongside sliced apples and a wedge of brie.
2 1/2 cups maple or white sugar
2 sticks butter, melted and cooled
3 large eggs
2 cups squash puree
2 cups whole wheat pastry flour
1 cup all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Whisk sugar and melted butter in large bowl to blend. Mix in eggs and pumpkin. Whisk together flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Fruited Grain Salad with Grilled Tofu Fajitas
Fruited Grain Salad
6 servings.
2 cups wheat berries
3 TB vinegar
1 TB lemon juice
1/4 cup oil
1 TB honey
1/2 cup minced sweet onion
7 large fresh mint leaves, minced
5 ripe plums, sliced into little wedges
Soak wheat berries for 30 minutes. Drain and place in a saucepan with about 5 cups water and a pinch of salt. Bring to a boil, cover, reduce heat to a simmer. Cook until tender, about an hour. Drain as needed and toss in a large bowl with the rest of the ingredients, except for the plums. Cover and chill. Toss with plums just Grilled Tofu Fajitas
Serves 4.
Marinade:
juice of 3 limes
3 tbsp sunflower oil
1/4 cup chopped cilantro
red pepper flakes to taste
2 garlic scapes, chopped
1/2 tsp cumin
1/2 tsp salt
2 cakes tofu
2 summer squash
1 onion
4 flour tortillas
salsa
sour cream
Combine marinade ingredients in small food processor bowl. Process until pureed. Cut the tofu into strips, place in a large bowl and gently coat with marinade. Marinate at least 15 minutes. Preheat the grill.
Cut the squash into diagonal half-moons and the onion into wedges. Place the tofu on the grill and toss the vegetables with the remaining marinade in the bowl and grill. You may need to do this in batches and a grill tray works great so the vegetables don't fall through. When the tofu and vegetables are brown and tender, remove to a platter and keep warm. Quickly grill the tortillas to warm them, then serve promptly with salsa and sour cream.
Chilaquile Casserole
Chilaquile Casserole
Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!
12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper
3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk
Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.
Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!
Raw Summer Squash Salad
Raw Summer Squash Salad
One of my favorite shows this year has been Jamie at Home. The show features Jamie Oliver, of Naked Chef fame, at his country home in England. He cooks much of his food straight from the garden. His appreciation for fresh, local ingredients and non-fussy preparation is the highlight of every show. Recently, I saw this recipe on an episode featuring the humble zucchini, or “courgette, as the Brits call them. Serves 2.
4 small summer squash, a mix of zucchini, yellow squash and patty pan
3 TB sunflower oil
2 tsp fresh squeezed lemon juice
1 small hot pepper, seeded and minced fine
salt and pepper to taste
1/2 cup loosely packed, roughly chopped basil, mint, and/or parsley
Use a horizontal, or “Y-peeler to make long ribbons from the zucchini and yellow squash. Keep slicing down the long sides of the squash, all around, down to, but not including the soft seed center. Discard the seed center. Use the peeler to make strips of the patty pan. In a large bowl toss the squash ribbons with the sunflower oil, lemon juice, hot pepper, salt, pepper and herbs. Toss with your fingers to coat. Taste and adjust seasonings. Jamie served this salad with fresh grilled fish.
Grilled Vegetable Panini
Grilled Vegetable Panini
If you don’t have a panini maker or George Foreman Grill, use a grill pan to toast your sandwiches weighed down with a clean cast iron pan. Makes 4 sandwiches.
3 TB of sunflower oil
1 garlic clove minced to a paste
salt and pepper to taste
3 medium summer squash, sliced thin lengthwise
1 onion, sliced into thick rings
2 sweet peppers, cut in thick slices
8 slices of sandwich bread
sliced smoked cheddar cheese to cover 4 pieces of bread
1/2 stick of butter, melted
Season oil by mixing in minced garlic and salt and pepper. Lay vegetables on a pan and brush both sides with seasoned oil. Place veggies on the grill over medium heat. Cook until brown grill marks form, then flip and cook the other side. Remove gilled vegetables to plate. To assemble the paninis, layer grilled vegetables over four slices of bread. Cover with cheese and the remaining bread slices. Heat panini grill or grill pan to medium-high heat. Brush top slices of bread with melted butter and place, butter-side down on grill. If using panini grill, brush top side of bread with butter and lower top grill plate over sandwich. Grill until both sides are golden brown, grill marks have formed and cheese is melting.
If using a grill pan, weigh the sandwich down with a cast iron pan. When the bottom is golden and grill marks have formed, brush the top slice of bread with butter, flip and repeat the grilling process. Serve with a mesclun salad on the side.
Heather's Fave Grilled Vegetable Sandwiches
Heather's Fave Grilled Vegetable Sandwiches
This is a sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist! We eat this at least once a week in high summer. Serves 4.
Marinade
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper
Vegetables
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips
1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced
Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.
Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.
Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
