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Butternut Squash
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Just when I thought I knew all the ways to enjoy tomatoes, I found more. Pickling tomatoes will give you a longer season to enjoy them, and add a little extra zing to salads, lettuce, grain and pasta, cheese plates or gazpacho.
How To Pickle Cherry Tomatoes
From Thekitchn.com. Makes 1 pint.
Ingredients
1 pint cherry tomatoes (about 8 ounces)
1 clove garlic
1/2 teaspoon whole black peppercorns
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt
1 tablespoon granulated sugar (optional)
Directions
Prepare the tomatoes: Wash and dry the tomatoes. Use a skewer to poke a hole through each of the tomatoes.
Add the spices to the jars.
Add the garlic and peppercorns to the jar.
Add the tomatoes: Pack the tomatoes into the jar.
Make the pickling brine: Combine the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a rolling boil, stirring to dissolve the salt and sugar. Pour the brine over the tomatoes, filling the jar to within 1/2 inch of the top. You might not use all the brine.
Remove air bubbles: Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
Tighten the lid: Place the lid over the jar and screw on the ring until tight.
Cool and refrigerate: Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
Peperonata
From Six Seasons: New Way with Vegetables. Makes about 8 cups.
Ingredients
4 pounds mixed peppers, mostly sweet, a few hot
olive oil
3 garlic cloves, smashed
3 bunches trimmed scallions, chopped
1/2 tsp. dried chili flakes
Salt and black pepper, to taste
1 pound cherry tomatoes
1 pound assorted heirloom tomatoes
1 Tbs. sherry, balsamic, or red wine vinegar
3 sprigs each fresh thyme and oregano
Directions
Core and seed all of the peppers. Cut them into slices, some thick and some thin, for the best texture. Set aside.
Chop the scallions, using all of the white parts and an inch or two of the green. Save the rest of the greens for soup stock, or other uses.
Chop the tomatoes into large bite-sized chunks.
Heat 1/2 cup olive oil in a large pot such as a Dutch oven over medium heat. Add the garlic and cook slowly to toast, so it is soft and fragrant- about 5 minutes.
Add to the pot all of the chopped peppers, half the scallions and the chili flakes. Season generously with salt and pepper.
Cook over medium high heat, stirring frequently, until the peppers start to relax a bit, about 5 minutes. Add the chopped tomatoes.
Cook and stir until the peppers and tomatoes get very soft, about 30 minutes. The tomato pulp should become a nicely thick sauce, and juices will begin to stick to the bottom and the sides and bottom of the pan so that nothing burns and these delicious reduced juices get incorporated into the mix
After about 30 minutes, add the cherry tomatoes, the rest of the scallions, the vinegar and the herbs. Keep cooking until the cherry tomatoes burst and their juices thicken also, and the whole mess is thick and savory.
Spoon this over EVERYTHING: eggs, polenta, seafood, roasts, tacos, grilled bread…everything. Everything!
Will keep in the refrigerator at least one week.
For a different, purely wonderful cooling drink, try this version of a lassi, a traditional Indian drink.
Peach Lassi
From TheKitchn.com. Serves 2.
Ingredients
1 large peach, pitted and cut into 1/2-inch pieces (about 1 cup)
3/4 cup whole or 2% plain Greek yogurt
1/4 cup milk (dairy or nondairy, like almond)
1 tablespoon honey
1/4 teaspoon ground cardamom
Pinch flaky sea salt or kosher salt
Directions
Combine the peaches, yogurt, milk, honey, cardamom, and salt in a blender and purée until smooth. Pour into 2 chilled or ice-filled glasses and serve.
I found a different carrot slaw recipe, that should fill in nicely for Labor Day BBQs.
Tangy Carrot Slaw
From TheKitchn.com. Serves 6 as a side dish.
Ingredients
1/4 cup Dijon mustard
1/4 cup olive oil
3 tablespoons red wine vinegar or freshly squeezed lemon juice
1 teaspoon kosher salt
Freshly ground black pepper
2 pounds carrots, peeled and grated (about 6 cups)
1/4 cup thinly sliced scallion
Directions
Place the mustard, oil, vinegar or lemon juice, salt, and a few generous grinds of pepper in a large bowl and whisk to combine. Add the carrots and scallions and toss well to evenly coat.
Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving.
We have a special treat this month, local, organic small potatoes. Everyone probably has a favorite potato recipe, but here is a good one that is a version of Patata Brave from Spain.
Spanish Roasted Potato Salad
From Food 52. Serves 3-4.
Ingredients
1 pound pound small Potatoes (white or red)
3 tablespoons Olive Oil
1 ¼ teaspoons Salt
½ teaspoon Ground Black Pepper
4 Cloves of Garlic finely chopped
4 tablespoons Mayonnaise
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
Directions
Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer.
Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool.
In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
We will also have a butternut squash. I like butternut squash soup, but not in hot weather. The squash will last on your counter or a cool, dark place for several months, so you can save it, or try one of these not soup preparations.
Orecchiette with Roasted Butternut Squash, Kale, and Caramelized Red Onion
From Food 52. Serves 4.
Ingredients
1 large butternut squash, cut into small cubes, divided
4 tablespoons olive oil, divided
Salt and pepper, for seasoning
1 pinch cayenne pepper
¼ teaspoon nutmeg
1 red onion, sliced thinly
½ pound orecchiette
1 or 2 large cloves garlic, minced
2 cups chicken broth, divided
1 bunch kale
½ cup white wine
½ cup heavy cream
1 ounce goat cheese, optional
1 tablespoon chopped sage
Parmesan cheese, to serve
Directions
Preheat oven to 425° F. Toss all but 1 cup of the butternut squash with 1 tablespoon olive oil, salt, pepper, a pinch of cayenne pepper, and the nutmeg. Roast until butternut squash pieces are tender and caramelized, about 30 minutes. Set aside.
Heat 1 tablespoon olive oil in a medium saucepan over low heat. Cook sliced red onions until caramelized, about 30 minutes. Set aside.
Heat a pot of water over high heat until boiling. Salt water generously. Cook orecchiette according to package instructions until al dente.
Meanwhile, heat another tablespoon of olive oil in a heavy pan over medium-high heat. Cook the remaining cup of butternut squash for approximately 3 minutes. Add garlic and cook for another minute. Add 1/2 cup of the chicken broth and cook until broth is almost completely absorbed.
Remove the middle stems from the kale and roughly chop the leaves. Add kale to butternut squash and stir until kale has softened. Add caramelized red onions.
Add white wine and cook for 2 minutes. Add remaining chicken broth and reduce, about 10 minutes.
Turn heat to low and add the heavy cream. When the pasta is al dente, add it to the pan with the sauce. Add the roasted butternut squash.
Loosen sauce with pasta water if needed. Sprinkle with goat cheese (optional), sage, and Parmesan cheese.
Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile
From Ottolenghi’s Plenty via Food 52. Serves 4 to 6 as a main course.
Ingredients
2 limes + 1 tablespoon fresh lime juice, divided
Maldon sea salt
4 tablespoons olive oil, divided
1 medium butternut squash, about 2 pounds
1 teaspoon garam masala or cardamom, cloves, cinnamon, etc.
½ cup Greek yogurt
2 ½ tablespoons tahini
1 green chile, such as a jalapeño, thinly sliced (I give the slices a rough chop, too)
2/3 cup picked cilantro leaves
Directions
Preheat the oven to 400º F. Trim off the 2 limes' tops and bases using a small, sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following its natural curves, to remove the skin and white pith. Quarter the limes from top to bottom, and cut each quarter into thin slices, about 1/8-inch thick. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tablespoon of the olive oil, stir, and set aside.
Next, cut the butternut in half lengthways, scoop out the seeds and discard them (or wash, dry, and roast at 325º F with olive oil and spices for 30 to 45 minutes). If you think the peel is going to bother you once the squash has been roasted, remove it now. Otherwise leave it on -- I have left it on every time I have made it, and I don't mind it at all. Cut each half, top to bottom, into 3/8-inch-thick slices. Lay the slices on a large baking sheet lined with parchment paper.
Place the garam masala and the remaining 3 tablespoons of oil in a small bowl, stir well and brush this mixture over the butternut slices. Sprinkle over a little salt and place in the oven for 15 minutes or until tender when tested with the point of a knife. Remove from the oven and set aside to cool.
Meanwhile, whisk together the yogurt, tahini, lime juice, 2 tablespoons water, and a pinch of salt. The sauce should be thick but runny enough to pour; add more water if necessary. I always have to add at least 2 tablespoons more of water and sometimes even more.
To serve, arrange the cooled butternut slices on a serving platter and drizzle with the yogurt sauce. Spoon over the lime slices and their juices and scatter the chile slices over the top. Garnish with the cilantro and serve, passing more sauce (and limes, cilantro, and chiles if you have extra) on the side.