I’m focusing on vegetables for Thursday’s recipe exchange. The lemon juice really brings out the flavors in this one.
- 16 oz cauliflower crowns
- ¼ cup lemon juice
- 2 tbsp butter
- ½ onion, chopped
- 3 tbsp flour
- ½ cup milk
- ¼ tsp curry
- 1 tsp salt
- 4 oz shredded cheddar
- 1 lemon, quartered
Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings and cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon wedges.
I prefer them with very little prep, only occasionally cooking them. Squash Confetti is one recipe I like because it’s quick and easy (recipe here) and doesn’t heat up the kitchen. But, I understand that when you’re staring down your second bushel of zucchini and overrunning tomato plants, you start to look for something different to do to make things interesting. I was lucky to have a nice recipe drop in my lap this week that will serve as the featured recipe tonight.
Being so busy, I was happy to see a great recipe in my email from American’s Test Kitchen. I thought it sounded like something you all would appreciate.
Summer Vegetable Gratin
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table 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
- 2 ounces Parmesan cheese , grated (about 1 cup)
- 2 medium shallots , minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
JeffreyW has been doing some fun things with the bounty from his garden: Grape Jelly and Ripe Jalapenos. What have you been doing with your fresh vegetables? How is the fall harvest looking? Anything you’ve just had enough of yet?
Would we still have turkey if it had become our national bird instead of the Bald Eagle?
The menu is set for Saturday. I’m doing an Orange Glazed Turkey. The sides will be Garlic Mashed Potatoes, Oven Baked Stuffing, Green Beans with Bacon and Onions, Spinach-Raspberry-Walnut Salad and Homemade Cranberry Sauce. Appetizers will be Tomato-Basil Crostini, Chips w/Dip and a Raw Vegetable tray. Dessert will be a Dark Chocolate Torte with a Dark Chocolate Ganache (this recipe with a chocolate ganache* instead of confectioner’s sugar) and Fruit Pie Cookies.
I’m still trying to decide if I’m going to mull cider or not.
I’ll add more recipes as I go along.
- 6 oz dark chocolate
- 6 oz heavy cream
Double boiler (I use a metal bowl over a saucepan with about an 1 inch of water)
Place chocolate and cream in top of boiler, bring water in bottom half to a boil, reduce heat to med-high and let chocolate melt, stirring occasionally. When completely melted, remove from heat and stir until cream and chocolate are completely mixed. Let cool and pour over cooled cake.
Tags: bacon, bald eagle, basil, chocolate torte, Christmas Eve Dinner, citrus, cranberry, crostini, food, fruit pie cookies, ganache, garlic, green beans, mashed potatoes, menu, onions, orange, raspberry, sides, spinach, stuffing, tomato, turkey, vegetables, walnut
Here’s a grilling menu that is a nice change from BBQ, burgers and steak (not that there is anything wrong with any of that!). The grilled pears are a real treat, especially with the melted butter baste. If the weather cooperates, why cook inside when you can cook your entire meal outside?
- Honey Glazed Chicken
- Grilled Vegetable Wraps
- Grilled Pears
Honey Glazed Chicken
- ¼ cup honey
- 1 tsp orange zest
- ¼ tsp dry mustard
- 1 tsp crushed garlic
- 1/8 tsp salt & pepper
- 4 boneless chicken breasts
- 1 tbsp olive oil
Mix together honey, zest, mustard, garlic, salt & pepper. Brush chicken breasts with oil and grill over medium-high heat. After 10 minutes, turn breasts over. After 5 additional minutes begin to brush with sauce. Turn and brush every 5 minutes until breasts are cooked through (approximately 20-30 minutes total cooking time).
Grilled Vegetable Wraps
- 1 red sweet pepper
- 1 yellow sweet pepper
- 1 green pepper
- 1 summer squash, cut lengthwise (¼” thick)
- 1 small onion, cut into thin rings
- 1 tomato, cut into thin wedges
- 2 tsp olive oil
- ¼ cup Ranch Dressing
- 4 tomato or spinach flavored flour tortillas
- 2 oz shredded pepper jack cheese
- ½ cup snipped cilantro
grilling basket or foil
Seed & slice peppers into thin strips. Toss peppers, squash, onions & tomato with oil. Grill in grilling basket or in foil packet until vegetables are tender-crisp, about 8 minutes. Spread ranch dressing on each tortilla, sprinkle with cheese & cilantro, place ¼ of vegetables in each tortilla and wrap up. If you like you can then toast rolled up tortillas on the grill until cheese melts.
4 pears, cut into 4 wedges each and place on skewers & grill for 5 minutes, brushing lightly with butter during grilling.
It’s that time again. The First Lady Michelle Obama and local students have planted the spring garden. The full story is here.
Here’s the map of the garden. Love all the peas….and I’m wondering what the Thomas Jefferson Bed has in it.