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

You have such wonderful things coming from your garden. In fact, that made me think of an idea. How about pickled zuchinni? I'm thinking a sweet pickle type of brine like my Aunt Bertie used for watermelon rind pickles?

 

When we lived in NJ an Italian friend there used to make delicious zucchini pickles with olive oil, vinegar, lemon and oregano.  Unfortunately, I didn't get the recipe. 

  • Like 1

Share this post


Link to post
Share on other sites

My mun just to do  spagbol sauce filled  zucchini boats covered with cheese when I was little.  We used to love it. 

  • Like 1

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

When we lived in NJ an Italian friend there used to make delicious zucchini pickles with olive oil, vinegar, lemon and oregano.  Unfortunately, I didn't get the recipe. 

That's a good enough start for me.  Thanks.

Share this post


Link to post
Share on other sites

Well, I've got four loaves of sour cream zuke bread in the freezer.  I need about six more.  Going to put them in customer baskets for Christmas.  I have them wrapped in saran and foil and then in freezer bags.  I think they will be ok until December, right?

Share this post


Link to post
Share on other sites

You have lots more zucchini coming, right?  Perhaps it might be an idea to surprise those folks you have in mind with "spontaneous early presents"?  Then bake more... :-) 

  • Like 2

Share this post


Link to post
Share on other sites

You have lots more zucchini coming, right?  Perhaps it might be an idea to surprise those folks you have in mind with "spontaneous early presents"?  Then bake more... :-) 

I have LOTS more coming.  Just came in from the garden.  I have eight zukes and five yellow squash.  :)

  • Like 1

Share this post


Link to post
Share on other sites

My mun just to do  spagbol sauce filled  zucchini boats covered with cheese when I was little.  We used to love it. 

 

This does sound good, and is reminiscent of something I used to make when my kids were small.  My daughter and her husband do have a small garden in the back yard and, although many things have burned up and are no longer producing, the zucchini just keeps coming.

 

Think I'll make some zucchini boats for lunch or snack for the kiddos.


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

Sooooooo  Shelby:

 

made any 'Midnight Deliveries'

 

Across Town

 

To people you don't know and will never bump into ?

 

On their porch ?  without dogs ?

 

:biggrin:

 

ref:  Alton Brown  ep; re eggplant.

 

:laugh:

  • Like 1

Share this post


Link to post
Share on other sites

as they say, there is always a Bright Side.

 

in this case, perhaps a bit dim.

 

its not EggPlant !

 

:laugh:

  • Like 1

Share this post


Link to post
Share on other sites

 

I have LOTS more coming.  Just came in from the garden.  I have eight zukes and five yellow squash.  :)

  

I have LOTS more coming.  Just came in from the garden.  I have eight zukes and five yellow squash.  :)

I keep seeing the breads you have been making, but what are you doing with the yellow squash?? they are probably my favorite summer veg. (have cooked them 3 times in the last 8 days plus eaten the leftovers the rest)Had them stewed with onions last night, and planning a casserole this weekend. Any suggestions? how do you use them??

( I don't have a garden . but they are on sale for 88c a lb, so I enjoy them while I can)

  • Like 1

And this old porch is like a steaming greasy plate of enchiladas,With lots of cheese and onions and a guacamole salad ...This Old Porch...Lyle Lovett

Share this post


Link to post
Share on other sites

Sooooooo  Shelby:

 

made any 'Midnight Deliveries'

 

Across Town

 

To people you don't know and will never bump into ?

 

On their porch ?  without dogs ?

 

:biggrin:

 

ref:  Alton Brown  ep; re eggplant.

 

:laugh:

 

I'm waiting for August 8th which is National Sneak Some Squash On To Your Neighbors Porch day   :laugh:

 

 

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

 
  

I keep seeing the breads you have been making, but what are you doing with the yellow squash?? they are probably my favorite summer veg. (have cooked them 3 times in the last 8 days plus eaten the leftovers the rest)Had them stewed with onions last night, and planning a casserole this weekend. Any suggestions? how do you use them??

( I don't have a garden . but they are on sale for 88c a lb, so I enjoy them while I can)

I like to make this recipe from Jaymes a lot   http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/?p=1926847  It's found on the first page of this thread.  I could eat a whole pan of it lol.

 

I also like to simply slice them and sautee them in butter along with some fresh dill or some lemon pepper.  If I ever get a big, lovely garden tomato, I like to throw one of those in as well.

Share this post


Link to post
Share on other sites

Squash/pumpkin blossom, zucchini & chicken soup.  Details here.

 

DSCN2375b_800.jpg


Edited by huiray (log)
  • Like 1

Share this post


Link to post
Share on other sites

Four more loaves of sour cream zuke bread and I'll have enough frozen for Christmas customer baskets.  I hope they like zuke bread LOL.

 

This isn't as pretty as I could have made it, but it sure tasted good.  Puff pastry squash and tomato rustic "tart".  Blue cheese on the bottom along with toasted pistachios ( recipe called for pine nuts--I'm out ).  Then, caramelized onions and thinly sliced,  lightly sautéed yellow and zuke squash. Top with fresh garden tomatoes and bring corners up to meet in the middle.  Bake at 400 for about 30 mins.  Sprinkle with parm.

 

photo.JPG


Edited by Shelby (log)
  • Like 5

Share this post


Link to post
Share on other sites

Have any one else tried the false curd cake?


Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

YOU REALLY NEED TO PICK THEM WHEN THEY ARE YOUNGER AND SMALLER!!!

 

Make battered-and-fried zucchini babies or flowers.  Soup w/ zucchini babies.  Salad w/ shaved or sliced baby zucchinis. Tomato sauce w/ baby zucchinis in it, with a nice fresh pasta.  Stuffed zucchini flowers (even simply Ricotta cheese would suffice) - i.e. don't let them become full-grown zucchinis.  Pick them the night before, not the morning after. Etc etc.  ;-) :-) 

  • Like 1

Share this post


Link to post
Share on other sites

20140816_115115_zpsd040373e.jpg

 

Zuke pancakes with  apples sauce, I used a recipe that used curds / quark pancakes and substituted with  zuke mash.

  • Like 3

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Share this post


Link to post
Share on other sites

:laugh: Stop yelling at me, Huiray  :raz:

 

I'm doing better, I promise.  I've made quite a bit of spag. sauce using tons of the zukes and squash.  With as many plants as we have, they just keep on a comin' .

 

Just promise you won't tell the RV park where they came from.  :unsure:  :wink:

  • Like 2

Share this post


Link to post
Share on other sites

:blush:

 

 

Just promise you won't tell the RV park where they came from.  :unsure:  :wink:

 

I promise!!

Share this post


Link to post
Share on other sites

Green zucchini, julienned/shredded, and yellow zucchini, cut into short batons; sautéed w/ garlic, marinated shrimp & parsley leaves.  Accompanied by wild rice [bineshi].

 

The de-shelled, de-tailed shrimp were marinated w/ cooking rice wine, vegetable oil, a bit of "aged" soy sauce & fish sauce, Redmond salt, LOTS of ground white pepper.  Sautéed w/ garlic in vegetable oil, removed & reserved then added back in to the pan just before the end.

 

DSCN2472b_800.jpg

 

 

  • Like 3

Share this post


Link to post
Share on other sites

From Jerusalem on page 200 I made the turkey and zucchini burgers. They turned out very moist and flavourful...mainly from the mint and cumin. They were a little sloppy so I put them in the fridge for about an hour before frying and baking. They held together remarkably well.

  • Like 2

Share this post


Link to post
Share on other sites

A take off of a grilled vegetarian lasagna from the Chelsea Market cookbook:

 

3 cups of yellow summer squash and zucchini cut into small dice

1 onion  cut into small dice

2 cloves of garlic shredded on a zester

 

toss with olive oil and salt

 

roast for 15 minutes or so in a 425 degree oven

 

mix 1 cup of olive oil with 1 cup of homemade pesto

 

mix 1/2 up of the olive oil pesto with 2 cartons of drained lactaid cottage cheese, 1 egg and 1/3 cup of grated asiago

 

start with a smear of the olive oil/pesto  mix and layer fresh pasta sheets with the roasted veg, green cheese, grated asiago and olive oil/pesto mix.

 

I topped it with 3/4 cup of a marinara then baked for 45 minutes covered then uncovered for another 15-20 minutes

  • Like 3

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

Have any one else tried the false curd cake?

 

I've actually been on vacation on the Oregon coast, so haven't done any cooking at all for two weeks.  Back now.  Kind of swamped getting back into my routine.  Not sure when I'll get a chance but am definitely going to give it a go as soon as I get a spare minute. 


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

  • Similar Content

    • By David Ross
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.

    • 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
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...