What are you doing to get ready for the Fourth? I’m looking at the contents of this week’s box (how in the world do they pack, carry and stack those heavy, heavy boxes?) and thinking ….. what will work at room temperature? What will transport for that potluck? What am I inspired to make?
There’s lots of squash this week – crookneck, zucchini and one giant Zephyr squash (in my box, at least) so I’m going to make the Herbed Squash Confit (a fancy name for grated, sauteed squash and I don’t remember where I delicious first found this recipe) because it’s good on baguette slices as the recipe mentions, but also stirred into pasta or just served alongside a piece of grilled chicken.
I’m also going to make the Summer Vegetable Gratin (which came from Cook’s Illustrated so it’s plenty detailed) for that potluck. It travels pretty well and is just as delicious at room temperature.
And for dinner next weekend, the Green Bean Curry below. The recipe calls for adding canned kidney beans, and I guess there’s some nutritional value to doing that, but I’ll probably skip the added beans and just go with the contents of the box.
Can’t wait to cut into that small golden melon and see what deliciousness awaits.
Happy Fourth, all!
Herbed Squash Confit
2 pounds summer squash or zucchini, or a mix of both, trimmed
1 teaspoon kosher salt, plus more
2 sprigs basil, plus more to garnish
2 sprigs oregano
2 sprigs thyme
2 cups olive oil
Baguette or toast slices, for serving
Heat the oven to 300 degrees. Grate squash and transfer to a large colander set in the sink. Toss the squash with 1 teaspoon of salt until evenly combined and then let the squash stand for 20 minutes.
Using your hands, squeeze the squash to remove any liquid and spread it out in an even layer in a 9-by-13-inch baking dish. Tuck all the herb sprigs into the squash and then pour the olive oil over the squash to submerge.
Bake until the squash is very tender and lightly browned at the edges, about 45 minutes. Let cool and season with salt. Spoon onto toast slices and garnish with fresh basil to serve.
Green Bean Curry
From “Heavenly Vegan Dals & Curries” by Rakhee Yadav. Saw this in an e-blast from The Splendid Table.
3 tablespoons oil
2 medium onions, sliced
1-inch piece ginger, cut into strips
3 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 pound green beans, stems removed and cut in half
1 bell pepper, cored and cut into strips
1 cup canned red kidney beans, rinsed and drained
Salt to taste
1 teaspoon sambal (or any chili paste)
Heat the oil in a wok on high heat. Once hot, add the sliced onions and cook until the onions begin to brown, 2 to 3 minutes. Lower the heat to medium, and then add the ginger and the crushed garlic and cook until the raw smell of the ginger and garlic is gone, 2 to 3 minutes. Add the chili powder, coriander and turmeric and stir to combine well. Add the green beans, bell pepper strips and the kidney beans. Stir to combine all the spices with the vegetables and beans. Add salt, reduce the heat to low, cover the wok with a lid and cook for 15 to 18 minutes or until the beans are cooked through but not completely soft. Add the sambal and stir again to combine everything together, cooking for just a minute or two.
Serve hot with plain basmati rice.
Summer Vegetable Gratin
6 tablespoons extra-virgin olive oil
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices
1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices
2 teaspoons 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
1 cup grated Parmesan
2 medium shallots, minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves
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.
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.
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.
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.
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.
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.