I like the idea of summer squash. They are so pretty. They are similar to zucchini. They have a lot going for them.
And yet, whenever I buy summer squash, I always feel at a loss for what to do with them. They lack zucchini’s flavor. They don’t have the meatiness of fall squashes.
But in this recipe, they just work!
Mr. F, who is always hungry after vegetarian meals, was satisfied and happy. The leftover “sauce” was reused to top pasta, which was also delicious.
I’ve simiplied the recipe a lot from the original because I don’t keep some of those ingredients around and I don’t like that many steps for my weeknight dinners. All in all, this dish is a winner!
Summer Squash Shashuka
Adapted from The Kitchn
2 lb summer squash
1 tbsp salt
1 small onion, sliced in half moons
2 garlic, minced
14 oz crushed tomatoes
In a food processor, grate summer squash. Squeeze as much moisture as you can from each handful and transfer to a large sauté pan.
After all the squash is squished dry, add olive oil, garlic, salt, and tomatoes. Stir to combine. Turn heat on to medium. Cook until squash is tender, about 10 minutes. Season to taste.
Smooth mixture out evenly in sauté pan. Make 4 divots and crack an egg into each. Sprinkle with salt and pepper. Place a lid on the pan and cook about 10 minutes. Egg whites will be set but yolks will still be soft. Serve with lots of crusty bread!
Pasqualina is something my mother would make basically only once a year and I have always loved. Spinach is among my top three favorite vegetables, along with broccoli and zucchini. But those also happen to be my sister’s top three least favorite vegetables. So any chance to have spinach was good with me. I know, strange child.
I had my first dutch baby the morning after our wedding. We and our bridal party went out for breakfast. Everything looked fantastic and someone had the brilliant idea of ordering a dutch baby with peaches for the table. I owe that individual many thanks.
Book of the Month: Silver Linings Playbook by Matthew Quick
There are two foods that are essential to watching each Eagles game, according to Patrick “Pat” Solitano: crabby snacks, a combination of crab meat and spray cheese, and homemades, which is egg pasta. One of those things I can definitely get behind. It almost makes me like sports.
The first time I tried to make pasta at home was a disaster. I had seen my mom making it when I was little but remember next to nothing about how it was actually done. I was also under a lot of pressure: it was my boyfriend’s birthday. It was our first big celebration together and I wanted it to be really special.
As if that wasn’t enough pressure, I was planning on making the sauce and bread from scratch as well. Eh, I was in love.
I love fall. I love the bright colorful leaves, the crisp air, the sunshine. But sometimes you need a little comforting. That is when I turn to British nursery classics.
Example: Toad in a Hole.
Not only does it have a super fun name, but it is also a quick and delicious dinner. The recipe I use claims to be kid-friendly. It is very fun to watch the batter puff up like a giant souffle. My input is to carefully swirl the grease around the dish before adding the batter. This ensures that the crispy edges of the batter come off the pan with minimal effort. The crispy bits are my favorite part. Others will say the custard-y bits or the caramelized onions or the crunchy sausage edges are the best. Aren’t you hungry yet?
I’ve added a red onion and some herbs for color. If you have picky eaters, this dish is just as delightful without them. I strongly recommend using mustard or the onion gravy on the finished product. It takes it to the next level. You can put the gravy together while the toad in a hole is in the oven and impress everyone.
Fried eggs are for a family meal from one member to the other. Food has etiquette…
Bubbling butter makes everything better!
Sometimes all you want for dinner is something warm and comforting and quick. Unfortunately, I often find that those are the nights that there is nothing in the house but a few eggs and maybe some cheese. The pantry is empty of pasta and there isn’t even a can of soup in sight.
However, from now on, I won’t worry. With a few eggs and cheese, I can make an elegant egg dish which will satisfy my eyes and my stomach. Today, I finished reading White Truffles in Winter.
A perfect hard boiled egg
I’m always surprised by how many people don’t know how to hard boil an egg. I know that the Internet is full of “fool-proof” methods but this one has never let me down.
It is one of the few things I can manage to do in the morning. This morning, two of the eggs were destined for my breakfast tray, along with some cheesy toast and a huge pot of strong tea. After all, I needed my energy to finish to a Downton Abbey marathon. I made some extra hard boiled eggs as well because I adore egg salad, always have.
It is my little secret.
Filed under Breakfast, Eggs