Published by mel on November 6, 2009 in entree, recipe and sides & bites.
Hello blog! I’ve missed you so very much this week! Silly things like traffic and being sick have kept me away, but I’m back and I want to tell you about this pasta I made. It’s got roasted delicata squash, lots of spicy Spanish chorizo, toasted hazelnuts and sage. It’s smoky and nutty, a little sweet and just right for fall.
If you think nuts and pasta are a kind of weird together, you shouldn’t. Hazelnuts add a nice toasty flavor and some textural contrast to the squash. Without them, this pasta would be missing something. Some might even accuse it of being mushy. Go ahead, add the hazelnuts. (unless you’re allergic, of course. Then, please skip the nuts!)
It’s a simple meal that hits the spot.
Continue reading ‘Squash, Chorizo & Hazelnut Pasta’
Published by mel on August 4, 2009 in entree and recipe.
Another zucchini and squash recipe for those with an abundance of summer produce. One of my favorite dishes of all time is thick, rich Thai curry. I love the aromatic coconut milk, the spice of the curry paste and the fresh vegetables. It’s my all-time favorite takeout meal. Yes, it even beats pizza. (Shocking! I know.)
But it’s summer and it’s mighty hot out, so I thought I’d make a lighter version with part coconut milk and part chicken stock. And of course, it’s a great way to use up all that summer squash! The curry is still hot and spicy, but it’s not as overwhelming as the traditional version. I used tofu because I love the way it absorbs the spicy coconut milk, but it would be equally good with shrimp or chicken if you’re tofu-averse.
A great way to enjoy one of my favorite winter meals in the sweaty depths of summer.
Continue reading ‘Lighter Summer Squash Red Curry with Basil’
Published by mel on July 24, 2009 in recipe and sides & bites.
Right around this time every year, people start scouring around for new zucchini recipes to get through what is usually an abundance of summer squash. Zucchini muffins, zucchini bread, ratatouille and zucchini pasta abound. Fortunately for me, I love the stuff and can’t get enough.
One of my favorite preparations is on the grill. Marinated and grilled summer vegetables are so good in pasta, salad or as a simple side. This time, I sliced some zucchini and yellow squash very thin, sprinkled with salt and pepper and quick-grilled them. Stacked with fat tomato slices and topped with a thick hunk of fresh mozzarella cheese, they made a very delicious and very pretty caprese salad.
But what really made it special was the good olive oil and and balsamic reduction I drizzled over the top. I’d never made a balsamic reduction and was pleasantly pleased by how utterly delicious and simple it was. I just simmered some aged balsamic vinegar in a little pot for awhile and it became an intense, slightly sweet syrup that’s insanely good with vegetables and creamy mozzarella.
A beautiful appetizer and an even better sandwich squished into a fresh baguette. Yum, yum and yum!
Continue reading ‘Grilled Summer Squash Caprese’
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