From our Food Goddess, Tamara:
I seem to have gotten into a routine with the new clients and my old job that’s working. It is feeling less like I’m going down the rapids and more like a fast running stream. I hope soon it will be a bit less hectic and I can get back to actual cooking. Luckily for me it’s summer and fresh food is easy to come by and little cooking is necessary. I’ve been enjoying fresh tomatoes, cucumber, onions, watermelon, peaches, squashes and more.
I prefer them with very little prep, only occasionally cooking them. Squash Confetti is one recipe I like because it’s quick and easy (recipe here) and doesn’t heat up the kitchen. But, I understand that when you’re staring down your second bushel of zucchini and overrunning tomato plants, you start to look for something different to do to make things interesting. I was lucky to have a nice recipe drop in my lap this week that will serve as the featured recipe tonight.
JeffreyW has been doing some fun things with the bounty from his garden: Grape Jelly and Ripe Jalapenos. What have you been doing with your fresh vegetables? How is the fall harvest looking? Anything you’ve just had enough of yet?
Being so busy, I was happy to see a great recipe in my email from American’s Test Kitchen. I thought it sounded like something you all would appreciate.
Summer Vegetable Gratin
6 tablespoons extra-virgin olive oil
1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
1 large slice white sandwich bread , torn into quarters
2 ounces Parmesan cheese , grated (about 1 cup)
2 medium shallots , minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6. Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
The prophet Nostradumbass
On the subject of recipes, I’m looking for a Mac and iPad app combination that would allow me to maintain a recipe database on my mac and have it sync to the iPad. Does anyone have any suggestions?
Yutsano
You can’t fool me BHF! I know a ratatouille recipe when I see one! Actually ratatouille practically requires eggplant, but there are variations all over France.
muddy
If you do the ratatouille recipe like Julia you have to cook all the vegetables separately. That’s too much.
I made some jalepeño jelly last week. Great on a cheese sandwich.
the Conster
I made the most delicious salsa to go with a seafood croquette. I sauteed in grapeseed oil the last of the local cantaloupe I had, Trader Joe’s New Mexican green chiles and a big slice of heirloom tomato rendered for the acid and juice, with a good pinch of curry powder then all simmered. Sweet, salty, spicy, hot and cool. o baby o baby
Linda Featheringill
This year I discovered the joy of baked radishes. The little red balls are fine. I’ve also enjoyed squash medallions fried with olive oil and garlic. And I’ve found that I like the taste of rice cooked with chopped cucumber. It gives it an interesting taste.
Of course, nothing really beats the happiness that a vine-ripened tomato sandwich brings! But then you guys already knew that.
The prophet Nostradumbass
Here’s a farily simple pasta recipe that I really like, penne with arugula and pancetta:
1 package Dried penne pasta
4 oz Pancetta, Get it in a chunk, not slices
3 cloves garlic
1 bunch arugula
½ cup chicken broth
black pepper, to taste
kosher salt, to taste
1. Cut the garlic into slices.
2. Cut the pancetta into small cubes.
3. While doing steps, 4-5, also be bringing enough water to cook the pasta to a boil.
4. Heat a skillet over medium heat, and put in the pancetta cubes. Cook until they have started to crisp up, and then fish them out, leaving behind the oil.
5. Put in the garlic slices, and cook until they have softened and browned a little bit.
6. Once the water is boiling, put the penne into it to cook.
7. Put the arugula into the pan with the garlic, and start to cook it, frequently turning it with tongs so that all of it gets cooked down. While doing this, add the chicken broth to the skillet.
8. When the pasta and arugula are cooked, add the pasta to the skillet, and mix it with the garlic and arugula. Then add the pancetta back to the pan, and serve.
TaMara (BHF)
Oh, everyone that all sounds good.
@Yutsano: I wish I could tell you that I’ve ever made or even had a ratatouille, I thought it was a movie with a rat. Who cooks.
One of my new clients makes gourmet Popsicles. When I have her a bit more settled in the new course we’ve set, I’m going to cajole her into sharing the recipes.
General Stuck
Twas the office that done it, sheeples.
The office signed on the dotted line, all those letters signed with Ryan’s john henry, simultaneously praising the Stimulus, whilst blegging for his cut to keep the natives fat and happy with teh porkulus.
And yes, in case you were wondering, “the office” has a liberal bias.
Violet
Not much happening in my garden. It’s just too hot right now. The very last cantaloupe should be ready tomorrow or might wait until Saturday. The only thing I’m harvesting other than that is long beans. I planted them in a new place this year and they’re getting more sun and hence are shorter. They seem to prefer afternoon shade to do really well.
I have my fall tomatoes purchased but it’s been so damn hot I just can’t summon the energy to pull out some old stuff and put them in. Hopefully over the weekend.
Ash Can
No real recipes to contribute, but I just want to put in a plug for beans. Whether canned and drained or dried/bagged and reconstituted, they add tremendously to a bowl of veggies, whether the veggies are from your garden or from the grocery store. For example, I’ll add a can of garbanzos (a.k.a. chick peas a.k.a. cece beans) to a bowl of chopped cucumbers, tomatoes, green onions, black olives, and feta cheese, with Italian-style dressing (whether bottled or scratch, your choice), and I have a dandy supper on a hot night when I don’t want to cook. I also can have a whole lot of fun by starting with a can of kidney beans and some chopped celery and sweet pickle relish. Add rye bread, a big dessert of fresh fruit, grilled corn on the cob, salsa and a huge pile of chips, whatever you want. There are so many ways to scare up great, nutritious summer meals by using beans.
muddy
@Ash Can: I like a can of white kidney beans with a can of tuna, dressing made of olive oil, lemon juice, fresh parsley, s&p. I mash some of the beans a bit and leave some whole. Instant protein feast.
Anne Laurie
@General Stuck:
One hopes not. Around here, at least, the signature is a ‘John Hancock’, after the braggart who signed the Declaration “big enough for King George to read without his spectacles”. A ‘john henry’ refers to a certain specifically male anatomical feature, and while I suppose Ryan could use urine to sign his official documents, that’s not the sort of behavior Thomas Aquinas would approve…
MikeJ
@Anne Laurie: I thought that was a John Thomas. John Henry was a steel drivin’ man. Or the owner of the Red Sox and Liverpool FC.
Schlemizel
@muddy: I make ratatouille regularly but have not tried Juila’s recipe. I like the way the flavors meld & can’t imagine what it would be like if they didn’t have a chance to swim together.
But The rat movie provided a beautify presentation of a dish that would be completely unlike my stew. Maybe I’ll try it her way & report back on how that worked. gonna need some eggplant . . .
bg
Very, very simple roasted summer squash
4 squash. Slice lengthwise. 1/2 medium onion, sliced. salt & pepper. spray or oil a shallow pan; lay out in 1 layer, pop into preheated 450 degree oven. after 15 minutes, turn, salt & pepper, cook another 15 minutes.
gaz's wife
Awesome! A recipe that might work on danah gaz, the notoriously picky eater.