Friday, August 28, 2009

Stuffed Pattypan Squash

We grew Pattypan this year (among other things). The little bush squash seriously produce. I had three plants (one was small and to date has still only surrendered 2 squash) and they produced about 3-4 large pattypan a week. We have stuffed them various ways, because they are great stuffing squash, but this was my favorite. In this recipe I did not use the inside of the squash ( I cooked it up for the kids) but you could, just reduce the other ingredients or expect extra filling.

2 pattypan’s tops cut off and insides hollowed out
¼ large onion chopped
2 medium tomatoes chopped
1 small clove of garlic finely minced or grated
¼ c. Feta
Fresh basil
1 TBS olive oil.

Turn oven to 350.

Heat oil. Add onions to pan and let cook on low for 5 minutes. Add garlic and let warm for a minute. Add tomatoes and let cook for 5 minutes over medium low. Turn off the heat and add feta. Test seasoning. Add salt or pepper if needed.

I very lightly salt and peppered the squash, but you don’t have to. I really depends on how much salt you like. Me, I keep a salt lick installed to the wall of the kitchen. Fill the squash and put in the oven for about 15 minutes. The cooking time is going to vary greatly depending on the size of the pattypan and how much meat you scooped out. The squash itself should be fork tender but not mushy. Once it is close, to being done add the basil to the top and cook another 5 minutes.

Tuesday, August 18, 2009

Pesto Deconstructed

I will say that the measurements in this are approximate. I didn’t measure. I will also say this is one of my favorite dishes of late. Plus it is fast and easy. Score!

½ lb penne
¼ c. olive oil
2 cloves garlic grated
¼ toasted pine nuts
½ c. grated parmesan
Salt and pepper
1/3 c. ribboned or torn basil

Start pasta.

Grate the garlic in a skillet (I use my handy dandy micro-plane, you want it to be a paste for maximum garlic goodness, if you don’t have a micro-plane use more garlic). Put oil in skillet and warm. Meanwhile grate parmesan and add some salt and pepper to the cheese and set aside. One garlic and oil are warm (about a minute to two on medium low) add pine nuts and stir, warm for another minute and turn off.

Once pasta is done, drain, give a little rinse with cold water (but not too much you want the pasta to stay fairly hot for the next step). Put pasta in a bowl and add the basil, oil and cheese, toss and serve. Yummy.

Monday, August 10, 2009

BMTB or a Bacon Caprese Sandwich

Yard sale is done! Why I continue to torture myself doing these, I am not certain. Life willing, I will get back on track here shortly. However, I could not keep a very recent discovery of mine away from you.

I love a BLT. I mean…LOVE. Like the love of 1,000 sailors after a 6 month cruise. Love. Especially, especially when I have my own tomatoes from my own little garden. What could be better….right??

Well, by god I will tell you. Take that same lovely sandwich, ditch the lettuce, and put fresh mozzarella and some torn up fresh basil into the mix….forgetaboutit! It truly is a sailors delight.