Weekly Cooking (and related issues) Thread

[Jamestown1630]

I'm still thinking about gardens, and vegetables - especially summer squashes.

I found the following in the Smith and Hawken 'Gardeners' Community Cookbook' (a great recipe book!)

Summer Squash with Spinach Filling

For the Squash:

Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.

Spinach Filling for Summer Squash

1 large bunch spinach, using leaves and tender stems, coarsely chopped and well-drained (3/4 lb.)

(often I just buy bags of baby spinach for this, and steam them slightly in the microwave.)

4 T butter

1/4 cup finely chopped onion

1/2 cup sour cream

1 tsp. red wine vinegar

Salt

Wilt the still-moist spinach in an ungreased, heavy saute pan over medium heat, or in a microwave bowl at high heat. Drain briefly and then squeeze dry and set aside.

Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.

Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.

Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.

Filling can be made ahead and kept in the refrigerator overnight.

(I've also seen similar recipes that add some cheese to the spinach mixture; I think Parmesan would be great.)

Another summer squash recipe is one that I found in the Martha Stewart magazine many years ago; I thought it looked so nice, I even bought the little oblong pan from a specialty store, to make it. (But you don't need that; it can be made in any tart pan with a loose bottom; depending on the size/shape of your pan, you may have to increase the recipe and get creative with the 'lattice' effect.

Looks fancy, but is easy to make and turns out lovely for a special occasion:

http://www.marthastewart.com/344192/summer-squash-lattice-tart

Lastly, a quick sauce for steamed zucchini:

Mustard Sauce for Steamed Zucchini

(Low Fat, but you can add butter :-)

Mix in a saucepan:

½ C. Chicken or Vegetable Broth

1 Shallot or Scallion, minced

1-1/2 tsp. fresh Tarragon

2 T. Dry White Wine

1 T. Arrowroot (or cornstarch)

1-1/2 tsp. Fresh Tarragon (or ½ tsp. dried))

1/8 tsp. Black Pepper

Cook uncovered 2 or 3 minutes. Melt in 1 T. butter, if desired.

Serve over steamed vegetables; especially good with Zucchini.

-JT

[pugmama]

This is also a nice summer recipe;

http://www.foodandwine.com/recipes/grilled-summer-squash-with-bagna-cauda-and-fried-capers

[pugmama]

Lots of great summer squash and zucchini recipes here:

http://www.huffingtonpost.com/2013/07/24/yellow-squash-recipes_n_3640665.html

[JRandomFreeper]

Edible flowers are beautiful on the plate. There are many edible flowers out there.

/johnny

[Jamestown1630]

Someone needs to figure out more to do with Zucchini; the damn thing just won’t quit growing!

(Would be a lot cheaper and easier to grow than Corn ;-)

-JT

[Jamestown1630]

Well, keep watching this space!

-JT

[MomwithHope]

I like zucchini better than summer squash. My favorite way to have them is the easiest - grill them. Slice young ones lengthwise in half. Spray or rub down with olive oil, salt & pepper or use whatever spice you like. I just grill them a bit, I like them to have some crunch inside.

[MomwithHope]

If you have any that get past you (too big) give them to someone who raises chickens. they can just halve them and the chickens will love it. When our daughter was little we did meat birds twice. I’d take the bigger zucchini and actually put them through the cuisinart shredder. Filled paper plates ad took them out to the chickens. Yes it was a little work but worth it to hear our daughter giggle watching the frantic chickens inhale it like they were eating spaghetti.

[MomwithHope]

There are actually some good zucchini relish recipes out there. I can it in half pints and use it in place of pickle relish on hot dogs, in potato or egg salad.

[Hardens Hollow]

“Someone needs to figure out more to do with Zucchini; the damn thing just won’t quit growing!”

I finally get to do some real gardening this year-and would appreciate any plant that keeps producing!

I have 3 spots I’ve been getting ready to plant in, but have to go ask the locals when and what to plant since I just moved to this area.

[KosmicKitty]

Which one did you get? I do so want to try that form of cooking. Looks like it would be really hard to screw things up and overcook them :-)

[KosmicKitty]

Oh my, I’m drooling just thinking about that. Hope I can actually get some squash this year. Mine always fall victim to powdery mildew

[WXRGina]

[THE BEST] Sweet Potato Cake with Cream Cheese Icing

2 cups flour
2 tsp cinnamon
1 tsp baking powder
½ tsp salt
2 tsp baking soda

2 cups sugar
1 ½ cups vegetable oil
4 eggs
3 15-oz cans of yams/sweet potatoes, drained
1 tsp vanilla

Preheat Oven to 325 degrees.

Combine dry ingredients, minus sugar, and set aside. Combine moist ingredients, plus sugar, and mix well with electric mixer. Add flour mixture and mix well.

Pour into three greased and floured cake pans and bake for 30 to 35 minutes, or until toothpick comes out clean. Cool completely before icing. Then, ice cake, sprinkling chopped pecans on each layer after icing.

Cream Cheese Icing

¾ box powdered sugar (sifted) 1 cup pecans, chopped
16 oz. cream cheese 1 tsp vanilla
1 stick butter

Cream butter, cream cheese and vanilla with electric mixer. Add sugar a little at a time and mix well. The more you whip it with the mixer, the fluffier it becomes.

[JRandomFreeper]

And the locals will LIE to you. I've been told from the age of 7 (back in the '60s) that "YOU CAN'T GROW BROCCOLI HERE" BS, broccoli grows fine, along with the similar plants like cauliflower. I do have to grow it in a cold frame with a closable lid, starting in fall, but it does grow here.

Turns out that local doesn't even like broccoli. So I ignore their 'Conventional thinking'. LOL!

/johnny

[Hardens Hollow]

“I do have to grow it in a cold frame with a closable lid, starting in fall, but it does grow here.”

Uh, ok, I see their point - it doesn’t grow without taking extra measures. But you seem like me - if someone says it can’t be done, it becomes a mission to prove them wrong ;)

[JRandomFreeper]

I supply a monastery that’s home to 25-30 monks

That is about the favorite group size I like to feed.

Field feeding 1500 of my closest military friends was a little much, even for 4 cooks and 2 KP folks in skullery .

Feeding 25-30 is a number that I can feed 3 meals a day for and never break a sweat. And do that with just me, even handling dishes. Just perfect, that size and it lets me tailor the menu for those that have special needs,or special needs on specific days.

/johnny

[Hardens Hollow]

I’m strangely responding to last week’s discussion on sardines, etc.

I was jazzed to find herring at a dollar store, both in oil and mustard. I got 10 cans. They either be prepped storage or eaten next week on crackers.

[Mears]

“Feeding 25-30 is a number that I can feed 3 meals a day for and never break a sweat. “

—

If I had to do that I’d shoot myself.

(But cleanup wouldn’t bother me at all.)

.

[JRandomFreeper]

if someone says it can’t be done, it becomes a mission to prove them wrong ;)

Moi? how could that possibly be? Bet your bippy I will. ;)

/johnny

[JRandomFreeper]

I can't stand that long now, or I'd still be cooking for folks. Daddy was right... cooking is a young mans game.

/johnny

[Mears]

“Daddy was right... cooking is a young mans game,”

-

Daddys are usually right.:-)

Take care of yourself—you are in my prayers.

.