Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

David Ross

Cook-Off 63: Summer Squash

Recommended Posts

Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard.

In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can get past the embarassment of seeing the poor devils dressed up and carved into silly, cartoon-like farm figures or pumped-up with organic steroids, you'll find a delicious, low-calorie vegetable packed with potassium and vitamin A. Yes friends, your dreams have come true for today we kick-off eG Cook-Off #62, "Summer Squash."
(Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).

According to the University of Illinois Extension Office, summer squash, (also known in some circles as Italian marrow), are tender, warm-season vegetables that can be grown anytime during the warm, frost-free season. Summer squash differs from fall and winter squash, (like pumpkins, acorn and butternut squash), because it is harvested before the outer rind hardens. Some of the most popular summer squash are the Green and Yellow Zucchini, Scallop, Patty Pan, Globe, Butter Blossom and Yellow Crookneck.

My personal favorite summer squash is the versatile zucchini. Slow-cooked with sliced onion and ham hock, zucchini is perfectly comfortable nestled on a plate next to juicy, fried pork chops and creamy macaroni and cheese. But the chi-chi haute crowd isn't forgotten when it comes to zucchini, or, as the sniffy French call it, the "courgette." Tiny, spring courgette blossoms stuffed with herbs and ricotta cheese then dipped in tempura batter and gently fried are a delicacy found on Michelin-Star menus across the globe.

Won't you please join me in crafting some delicious masterpieces that showcase the culinary possibilities of delicious summer squash.

  • Like 2

Share this post


Link to post
Share on other sites

I'm expecting some "gifts" from a co-worker shortly, good timing. I actually like a simple prep, shred humble zukes in the food processor and sauté with olive oil/butter plus a little garlic until just tender. Have also sliced them very thin and baked on non-stick pans until I got crispy "chips" (works better with the thinner, less seedy ones).


"Only dull people are brilliant at breakfast" - Oscar Wilde

Share this post


Link to post
Share on other sites
zucchini

olive oil


red onion

garlic

pancetta

black pepper

Maras red pepper

olive oil


tomatoes

capers

marjoram


polenta

Pecorino Romano

mozzarella



Slice zucchini, toss with oil, bake 30 minutes or more on jelly roll pan.


Sauté onion mixture. Add tomato mixture and simmer; taste for salt.


Make stiff polenta, fold in grated Pecorino Romano. Layer polenta, zucchini, sauce, and mozzarella in casserole. Bake 30 minutes or more at 350 F.


(We use partially dried tomatoes.)


Per la strada incontro un passero che disse "Fratello cane, perche sei cosi triste?"

Ripose il cane: "Ho fame e non ho nulla da mangiare."

Share this post


Link to post
Share on other sites

We had oven fried zucchini the other day. Cut zukes in thinnish fingers, tossed in olive oil with salt, pepper, oregano and red pepper flakes, then tossed again with some seasoned bread crumbs. Spread out on a baking tray and baked at 350 for 1/2 hour, turning occasionally. They came out deeply sweet and tender with crunchy crust. I was pleased.

Another favorite is from Huntly Dent. Grate zucchini and a bit of carrot. Saute in oil just until softened with a bit of chopped green onion. Season with salt and pepper. Just before serving, stir in a bit of thick cream, crema or sour cream.

  • Like 1

Share this post


Link to post
Share on other sites

I dont care much for cooked summer squash. moosh to me.

I pass it through the match-stick grater of the Cusinart along with carrot and zucchini at the last minute and make a type of slaw. dont let it sit as it then gets runny.

Share this post


Link to post
Share on other sites

We eat a lot of summer squash in our house, prepared a variety of ways. Probably most often, we grill them outdoors. We do a lot of outdoor grilling in the summer and almost always grill an assortment of vegetables, onion halves, bell peppers, mushrooms, squashes, etc., along with the meat.

For zucchini and yellow squash, we cut them in half lengthwise, brush with olive oil, season with salt and pepper, or maybe a sprinkle of oregano or basil or "Italian Seasoning," or a seasoned salt, like Tex-Joy, Cavender's Greek Seasoning, Tony Chachere's Creole Seasoning, or something similar, and then grill them on the barbie. Best when they're removed from the grill while still a bit firm.

So seriously delicious that even the little kids eagerly eat them and pout when the serving dish goes empty.


Edited by Jaymes (log)
  • Like 1

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

This could NOT have come at a better time.

We planted eight, yes, EIGHT squash plants.

What were we thinking????

Varieties include yellow summer squash, zucchini and butterstick.

I have ten to fifteen pounds of squash (at least) sitting right next to me in the kitchen.

Along with simply sautéing in butter, I add it to spaghetti sauce (going to make a batch today, in fact, because I also have some eggplant ready to pick). Also, I make fritters. A couple of days ago I made a crustless quiche with lots of squash and ham. I haven't stuffed any, yet, because I'm trying to pick them all when they are small--but never fear, there will be a sneaky one that has grown to the size of a baseball bat lurking around at some point.

I'm looking forward to getting some new ideas and recipes from this thread.

Oh, and don't forget. August 8th is National Sneak Some Squash Onto Your Neighbors Porch Day.........sigh, if I only had some neighbors......

http://www.wellcat.com/august/sneak_some_zucchini_onto_your_ne.htm

Share this post


Link to post
Share on other sites

I personally have a long history with zucchini, and I don't mean just in the kitchen. I harvested the buggars by hand when I was a teenager growing up in Salem, Oregon, back in the '70's. For nine months of the year I had to endure Mr. Carol Farmer's math class. When he wasn't teaching junior high school math, Mr. Farmer was literally a farmer, cultivating a large field of zucchini on his Willamette Valley farm. My Mother wouldn't leave well enough alone and felt it would build my character if I worked for farmer Farmer during the summer.

I'm not familiar with how zucchini is harvested in 2013, but back in the 70's it was literally back-breaking work. Back then there wasn't much focus on child labor laws, nor was there much oversight by the State Department of Labor and Industries. I'm pretty sure we weren't paid a minimum wage, probably more like 90 cents an hour.

Mr. Farmer led the charge from his seat on top of the tractor, slowly pulling a contraption straddled along the back that held four huge wooden crates. Bent over at the waist and with dull knife in hand, we trailed behind the "boxes" cutting the zucchini at the stem of the vine then tossing them up into the crates. As long as your arm and feeling like they weighed 10 pounds, (but probably in the 3-5 pound range), I remember we called them "grade 3" or "commercial grade" zucchini. These huge specimens weren't meant to be displayed in a basket at the farmer's market, they were specifically grown to be gargantuan, resulting in a greater yield when they were cut and processed.

The zucchini was trucked to Stayton Canning Company, (another summer employer when I reached my elder teen years). Because the zucchini had been cut and harvested by hand, we didn't let the odd rock, mouse or pheasant get into the crate and onto the sorting belt. (The creatures we found on the broccoli belt were another story). After a thorough washing the zucchini was cut into chunks then mixed with cauliflower, carrots and broccoli into a vegetable "medley" and packed into plastic-lined bins and wheeled off to the deep-freeze. Days or weeks later the vegetable medley would be re-packed into small bags and shipped to grocery stores to be stocked in the frozen food section.

For years I hated zucchini, all summer squash for that matter. It took me years to get over the memories of the painful, dirty work of cutting zuchinni. But over time I realized that my time in farmer Farmer's fields helped paved my way to an education at Oregon State University.

It would take a famous French Chef to open my tastebuds to the flavors of summer squash. I'll be sharing a few photos of how Alain Ducasse inspired me to treat summer squash in ways I never would have imagined.

  • Like 2

Share this post


Link to post
Share on other sites
zucchini
olive oil
red onion
garlic
pancetta
black pepper
Maras red pepper
olive oil
tomatoes
capers
marjoram
polenta
Pecorino Romano
mozzarella
Slice zucchini, toss with oil, bake 30 minutes or more on jelly roll pan.
Sauté onion mixture. Add tomato mixture and simmer; taste for salt.
Make stiff polenta, fold in grated Pecorino Romano. Layer polenta, zucchini, sauce, and mozzarella in casserole. Bake 30 minutes or more at 350 F.
(We use partially dried tomatoes.)

That sounds delicious, almost like a zucchini lasagne.

Share this post


Link to post
Share on other sites

Last week I found a large zucchini that was hiding down in amongst the leaves. Found a veggie lasagna recipe on page 125 of the original Moosewood Cookbook. It's a variation using zucchini and/or eggplant instead of noodles. I had an excess of eggplant also so made it with both veggies. I baked the vegetables rather than breading and frying because there is enough richness from all the mozza used. It turned out very well.

Most of the time I pick the zucchini when about the size of hotdog and use them raw in salads. I have three plants so I get about 2 or three little beauties a day!

  • Like 2

Share this post


Link to post
Share on other sites

This could NOT have come at a better time.

We planted eight, yes, EIGHT squash plants.

What were we thinking????

Varieties include yellow summer squash, zucchini and butterstick.

I have ten to fifteen pounds of squash (at least) sitting right next to me in the kitchen.

...

Oh, and don't forget. August 8th is National Sneak Some Squash Onto Your Neighbors Porch Day.........sigh, if I only had some neighbors......

http://www.wellcat.com/august/sneak_some_zucchini_onto_your_ne.htm

Well, as I always say, rather than cultivating a garden, I'd much rather cultivate a gardener.

  • Like 1

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

David, I enjoyed reading about your harvest job.

Truly backbreaking work!

Interesting to learn that the squash were frozen amongst the other mixed veggies. I don't frequent the frozen veggie section of the supermarket often, but I don't think I've ever seen frozen squash offered.

Share this post


Link to post
Share on other sites

Here's what I have now....I haven't picked yet today......

Shelby, maybe you could grate up some of that squash and mix it in with the cat food. Your kitty certainly looks like he would give it a go!
  • Like 1

Share this post


Link to post
Share on other sites

We packaged zucchini in both bags and small cardboard boxes. In addition to the vegetable medley, we also packed zucchini with yellow squash and some packages of just zucchini. I remember it was cut in both chunks and slices. We were soley a frozen food packaging plant, but Stayton Canning Company also canned zucchini. Today the company is now known as Norpac Foods and is the largest fruit and vegetable processor in the state of Oregon. It's a cooperative made up of over 27 different farmer-owned crops. They label a number of brands, but one of the most recognizable is the Santiam brand of vegetables. I found Santiam brand canned green beans in Walmart just two days ago.

Share this post


Link to post
Share on other sites

I love to stuff those small zucchini in Shelby's picture. Slice in half and scoop out the middle. Line a sheet pan with the halves and then make the filling. I usually just go simple with the stuffing. Saute garlic and onions and then add the scooped and chopped zuc insides with maybe a few extra chopped or grated. Add cheese and breadcrumbs and bake until the squash are browned and soft. My kids would fight over them and the whole sheet pan of 10 or 12 zucchini would be gone quickly. Stuff them with any favorite stuffing - mushroom, meat, etc. added.

Yellow squash isn't a favorite. I find the skin can be tough. I asked the farmer at the farmstand how he ate them. He told me to saute some onions and the squash and scramble some eggs in. I do enjoy that with some buttered toast for breakfast. Both yellow squash and zucchini are also good stewed with tomatoes garlic and onions as talked about the green bean idea thread.

Those buttersicks are interesting. I'll have to look for them.

Batali has a zucchini and pasta recipe that is simple and good. He slices the veg 1/2 moons and sautes with garlic. I prefer to grate the zucchini and saute with the onions and garlic until the liquid is gone. Then add back some salty, starchy pasta water to make a saucey sauce along with grated cheese. I've always used more zucchini than the recipe calls for. Pounds and pounds. Probably near 4 or 5 lbs. It cooks down to nothing. Another recipe that my kids love that uses a lot of the veg. You can top or stir in ricotta, too.


Edited by msfurious1 (log)
  • Like 2

Share this post


Link to post
Share on other sites

Great idea of a thread! There will be an over supply of squash, we need an over supply of ideas!

Farmers market Zucchini made into frittata di zucchini.

dcarch

zucchinipancakes.jpg

zucchinipancakes2.jpg

  • Like 2

Share this post


Link to post
Share on other sites

I have always enjoyed the zucchini in a frittata dcarch and yours looks delectable. I particularly like getting the squash a bit browned before the eggs are added. Are those cucumber flowers?

Share this post


Link to post
Share on other sites

I have always enjoyed the zucchini in a frittata dcarch and yours looks delectable. I particularly like getting the squash a bit browned before the eggs are added. Are those cucumber flowers?

Thanks. Yes, I couldn't find zuc flowers that day, and I have Cucumber flowers. The green strings are zuc skin shredded because they take longer to cook. The green sprinkles are powdered wasabi peas.

Now that is a photo of squash beauty.

Thanks. Fairly simple minded dish. Quick and easy.

dcarch

Share this post


Link to post
Share on other sites

The number one way my family (Dad, who was the cook in our family; and his mother, who owned a Southern home-cooking restaurant) prepared summer squash:

In a saucepan with a tightly-fitting lid, put about a tablespoon of butter, and one yellow onion, sliced, or very coarsely chopped. Saute the onion briefly, until it's limp, being very careful not to let the onion or butter brown. Add 1 smashed & minced garlic clove. Add a couple of cups of summer squash, large dice. Sprinkle with a little salt. Give the whole thing a stir. Add no water. Put on the lid and put the fire on low.

(Note: With yellow squash, peel it before chopping it into large dice. That takes care of the "tough skin" thing. With zucchini, I don't bother. We often make this with a mix of summer squashes.)

Keep checking your squash and stirring to be sure it's cooking evenly. There is enough water in squash that a liquid will begin to form.

In a cup or small bowl, beat one or two eggs (depending upon how much squash you have). You don't have to work really hard at it, just kind of stir them up.

When the squash is almost, but not quite, tender, take the lid off so that some of the liquid can evaporate. Then turn the fire up a bit and pour in your beaten eggs. Stir rapidly so that the egg coats the squash. You're not going for a "scrambled eggs with squash" effect; you're going for great squash that tastes terrific and nobody can really even detect the eggs. When the eggs are cooked and the squash is tender, add a generous dollop of sour cream, or some grated cheese (I love to add Laughing Cow), and put the lid back on and let it sit. After a few minutes, give it another stir and serve immediately.

This is how my grandmother fixed the squash she served at her restaurant for many, many years.


Edited by Jaymes (log)
  • Like 5

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

Oh my goodness...I forgot. Always add a pinch of sugar.

That's so ubiquitous that it's just a habit. Not something we really think about. So I keep forgetting to mention it.

As I said elsewhere, a pinch of sugar helps mitigate whatever bitterness there might be. And sometimes squash is definitely bitter. So don't forget that pinch of sugar.

:smile:

  • Like 2

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

My garden is crazy producing right now, so this is perfect. My favorite is tourloo (which my greek family called toodleoo. )

Here is a basic start, but it is completely interchangeable with what you have on hand. Eggplant, green beans, pattypan, etc

Lots of tomato, garlic, and olive oil are musts. And good crusty bread to soak it up. I will post pics as soon as i make it. Hopefully tomorrow

http://mamastaverna.com/mixed-up-veggies-tourlou-tourlou/


Edited by Goatjunky (log)
  • Like 2

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...