Tag Archives: zucchini

Rat-a-tat-touille

Back to the garden……

Back in the day, we walked out back, pulled weeds and gathered what was ripe.

And tossed what was eaten by insects and animals.

One year the peppers had strange bites taken out of them, while they were still on the plant…..rabbits??? squirrels??

Watch me pull a rabbit out of my hat...Maybe next time!

Watch me pull a rabbit out of my hat…Maybe next time!

Turns out it was

Baby Brother

A typical mid-August haul would include zucchini, summer squash, peppers of various sorts, possibly an eggplant or two. We didn’t grow eggplant every year, some years omitted by design, some years there just weren’t any that survived drought or flood or powdery mildew or cutworm….

cutworm800px-Neil_Phillips_-_Large_Yellow_Underwing_caterpiller_(by)

Large Yellow Underwing Caterpillar

Our eggplants were always purple...

Our eggplants were always purple…

It was not uncommon to bring in a haul, wash them off and start lunch.

A good circle of oil in the bottom of a good sized frying pan.

Cut up an onion (we never grew onions, for reasons I know not, which is a pity (was a pity?) because they are dead easy if you start with sets); cut up the pepper and add it next. Nothing really browns, it cooks and gets a little weepy….cut, add, stir around……

Then the green zucchini, cut into circles or half moons or triangles, depending on big around they are….they should all be the same size, and not too terribly big.

Summer squash….same delio.

Cucurbita_pepo_collage_1Salt. Pepper. Stir.

Cut and seed tomatoes.

I know you got’em

……add them last, stir again.

Any fresh herbs in your garden?

Come on – if you’ve got tomatoes, you must have basil

– wash, chop and add.

Basil-Basilico-Ocimum_basilicum-albahacaSmells good?

You betcha.

Serve over pasta or leftover rice or just put in a nice bowl ….top with grated cheese…..Lunch is ready.

Mangia!

Imagine my surprise when I caught Julia Child making this on The French Chef….and it was called

Ratatouille

Julia tasting

Julia Child – taste as you go!

Ratatouille

from Mastering The Art of French Cooking

serves 6-8

Ingredients

1 lb. eggplant

1/lb. zucchini

1 teaspoon salt

6-7 tablespoons olive oil, more if necessary

1/2 lb. (about 1 1/2 cups thinly sliced yellow onions

1 pound firm red tomatoes, or 1 1/2 cups pulp

2 (about 1 cup) sliced green bell peppers

2 cloves mashed garlic

salt and pepper to taste

Instructions

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide.  Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices.  Place the vegetables in a bowl and toss with the salt.  Let stand for 30 minutes.  Drain.  Dry each slice in a towel.

One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly.  Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned.  Stir in the garlic and season to tastes.

Slice the tomato pulp into 3/8 inch strips.  Lay them over the onions and peppers.  Season with salt and pepper.  Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice.  Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley.  Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley.  Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes.  Uncover, tip casserole and baste with the rendered juices.  Correct seasoning, if necessary.  Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.  Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered.  Reheat slowly at serving time or serve cold.

JCMastering

https://www.radcliffe.harvard.edu/news/in-news/ratatouille-mastering-art-french-cooking-and-day-julia

Julia cooking up ratatouille on ABC network

Julia cooking up ratatouille on ABC network

Ratatouille – it’s also a movie….starring…a Rat.

RatatouillePoster

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Filed under Eating, Influencers, Lunch, Recipe, The 1970's

Summer, Squashed

Zucchini

Zucchini

So far this summer I’ve had fresh zucchini, fresh patty pan, fresh acorn but no fresh summer, squash.

patty or petit pan squashes

patty or petit pan squashes

Acorn squash - called 'vine apples' in 17th century England

Acorn squash – called ‘vine apples’ in 17th century England

 

What is summer without summer squash? Just in time, I was gifted 5# (and when did this become ‘hashtag’ and not ‘pound’? Or is it both?)

Mine are all yellow, and somewhat larger

Mine are all yellow, and somewhat larger

Thank you, Olivia Brownlee. Olivia also sings “The Cookin’ Tune” click and love.

Back to squash, what to do, what to do?

Salad Days, Soup Nights, when Autumn is new and Winter is still far.

First the salad…..

End of Summer Cool and Hot

Squash

5 T olive oil

4 garlic cloves, peeled

2 # small yellow summer squash, sliced into 1/3 inch rounds (or one 2# Summer Squash, cut into quarters and then cut into 1/3 inch triangles)

½ cup minced tender parsley stems

Salt

2 Tablespoons grated orange zest

2-3 teaspoons hot pepper flakes

 

  1. Heat a 12 inch skillet over medium heat until hot. This is done in 2 batches to keep it all from becoming too soupy. Add 2 Tablespoons of the oil then add the garlic and sauté for one minute.
  2. Add half the squash and half the parsley, season with salt. You want it to soften but not brown.
  3. Transfer to a large bowl and add 1 Tablespoon of the orange rind, and 1 teaspoon red pepper flakes. Stir together.
  4. Add 2 Tablespoon oil to the pan and heat until hot, add the rest of the squash and parsley, season with salt and cook until softened but not brown.
  5. Add to the bowl with the first batch, toss in the rest of the orange rind, and add 1 teaspoon red pepper flakes. Taste and adjust salt and red pepper. Add the last tablespoon of olive oil.
  6. Let stand for at least 10 minutes or up to an hour. May be refrigerated for up to 3 days (says him, not at my house, it doesn’t linger here that long) .

Mario Batali Molto Gusto.p.37Molto Mario

and then for the Soup Nights

END OF SUMMER HOT OR COOL SOUP

1 # brown lentils

1 large onion

1 large celery rib with leaves OR 1 smallish fennel bulb

2 medium summer squash (2#) (or zukes or patty pans)

A quart  baggie of juice left over from canning tomatoes with water to total 6 cups OR

2 large tomatoes and

6 Cups water

optional add ins – 1 or 2 carrots or 1 or 2 small turnips or maybe a potato…whatever’s lonely in the bin

1 cup ditalini, tubetti, or elbows

  1. Combine veggies and lentils in slow cooker and cook on low 7 hours.
  2. Add pasta and salt and cook on high for 30 minutes
  3. Serve hot with cheese – Parmigiano or Romano , you know what you like

AND the cool and the next day when the pasta absorbs the liquid and it’s not really soup anymore,: Frittata base!

Michele Scicolone The Italian Slow Cooker p.32. She calls it Sicilian Lentil, Vegetable and Pasta Soup

Italian slow cooker book

A little orange zest is not amiss, esp if you have any left from the other squash recipe. Or put a little zest in your coffee – it beats the heck out of Pumpkin Pie Spice Everything.

BTW :

b68a29a63204c191f20add1506dca3ac

 

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Filed under Autumn, Books, Recipe, squash, Summer