Summer Squash Archive

Tuesday, September 3, 2013

zucchini parmesan crisps

ugly and therefore tasty zucchini chips

Sometimes, I think the internet is trying to tell me something. Well, most days, many things, such as why nobody should ever, ever click on a certain VMA performance (which is like begging me to click, only for me to run away with my hands over my eyes. Why would you do that to me, internet?!), why this lady should be all of our new heroes, the effect of mirrors in grocery carts and also maybe where tiramisu comes from? So much stuff, people. But sometimes, the message is a little more pointed, such as the time a few weeks ago I was checking out a tres leches cake recipe for research on a likeminded popsicle and the sidebar suggested that maybe I might consider making zucchini crisps instead?

let's get ready to make zucchini crisps!
slice them to a scant 1/4-inch thick

I was suspicious — ever-mushy and damp zucchini? as chips? without frying but only using a tiny bit of oil? — and so I clicked over. They looked beautiful. People seemed to universally rave about them. It was almost dinnertime and, as usual, fully prepared food had yet materialize on our table, the forces of the universe disappointing me yet again. And of course, because it was August, I had no fewer than four zucchinis withering away in my fridge, waiting to be called upon for a higher purpose.

eh, skip the oil step

Continued after the jump »

Wednesday, July 23, 2008

herbed summer squash and potato torte

potato summer squash torte

This poor things isn’t going to be winning any beauty pageants, and especially not in the rushed, omg-it’s-10p.m., why-aren’t-you-ready-yet way I cooked it, but this torte should not be underestimated. It’s some delicious stuff.

summer squash

green onions

Though this is far from the most pitiful offender on the cooking backlog list, I still won’t admit how many weeks ago I made this. However, I do remember that I had a hankering for potatoes that week, and not just any potatoes, but yukon golds. As Alex always says, my cravings come with very specific instructions.

Continued after the jump »

Sunday, December 2, 2007

ratatouille tart

ratatouille tart

When I made my version of baked ratatouille back in July, I had intended to follow up with suggestions of other things you could do with leftovers, or leftover ingredients, as I always have leftover components but have not yet found a store that will sell me two-thirds of one zucchini and a half an eggplant. I really hate having a quarter eggplant leftover, because I’m very unlikely to use it and incapable of throwing it away, so what usually happens is I stash it in the fridge where it gets forgotten about, rots, is found a month later as when I scream in horror and throw it away afterall, having flashbacks to that time I lived with three friends and we were cleaning out the fridge and found something completely awful way in the back and Dave said “sorry, that was my kiwi” and I was like, “uh, that’s a lemon.”

monday dinner

I digress. Here are some of the other ways we have used elements of this non-traditional “ratatouille”:

Continued after the jump »

Friday, August 24, 2007

stuffed rond de nice squash

rond de nice squash

Do you RTFR? I used to. I would run through every word of a recipe, then reread it twice to really get in under my skin, create a shopping list and mentally time the dish so I’d know exactly when it would be ready. I’d prep ingredients and place them in little bowls along a spotless mise. We never ate dinner at 10 p.m.

Okay, fine–perhaps I am looking back at my earlier cooking endeavors through a thick pane of rose-colored glasses, because my husband over there actually remembers the umpteen thousand times that he’s had to run back to the store because I forgot we were out of flour or olive oil, and his business analyst mind, it is more time efficient for the sous-chef to step out of the kitchen. He knows my mise is a mess, but he’d never sell me out. He also is all-too-aware that “I’m going to cook tonight!” means “better buy some fruit and maybe a baguette at the store to hold me over until at least 9 p.m.”

draining the squash

Continued after the jump »

Monday, September 11, 2006

summer squash soup

summer-squash soup with parsley mint pistou

I find it funny now — what with my obvious fascination with stirring up soups aplenty — that a couple years ago I didn’t care for them at all. Everything about the taste of vegetables boiled in flavored water until their structures compromised made my stomach turn and to this day, even the liveliest minestrone invokes a bad memory of flavor-sapped herbs and formless noodles. Even those that came close to passing muster were so laden with salt, I’d find myself aching for a glass of water after a bowl of something that was supposed to be soothing.

I think the turning point came with the Cuisinart Immersion Blender gift from our wedding registry. Nobody better describes my affection for it than Julie Powell: “Have I mentioned to you that I love love love my handy-dandy cuisinart wand? I love it the way other women love their vibrators.”

In one minute flat, it converts everything in the pot into a velvety consommé, bridging the disparity between ingredients (“No! I don’t want to hang out with the icky squash!” whines the orange-fleshed potato) like a mother insisting her children play nicely together. No more alarming boiled vegetable flavor, no more awkward, thin spaces between ingredients, with each spoonful the same as the last, I find these soups contemplative; a calm brought on by the knowledge that every spoonful will taste the same as the one before.

The pistou, which I was as skeptical of as I had been of the lettuce pesto, really brightened up the fall flavor and color with some spring, kind of like eating an orange soup on an 80-degree September day.

Continued after the jump »


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