Because my mother has not taken up my offer of helping her
start up a food blog (you know, to show off her lasagna and chicken-making
skills), consider today’s post a guest post of sorts from a blog that does not
exist. My mother’s kitchen, if you will. Because I did not make this dish. Though
I ate it. Lots of it. Has Baby June’s gold star / seal of approval / whatever,
because this shit is gooooooood.
Well, good in the way that vegetables sautéed with fresh
jalapenos and such are good.
Which isn't the same kind of good as cake good, but still pretty good. |
Mostly, I am sharing this recipe because, every year,
without fail, my family becomes subject to a squash Armageddon. It usually
happens after we say goodbye to our little garden for a few days, leaving the
baby nubs of squash to turn into gargantuan baseball bats behind our backs. And
this year, with our extended vacation of both Camp Ogontz and a visit to the White Mountains, we’ve had a haul bigger
and meatier than any we’ve seen before.
Behold. |
Before you is a line of around 34 pounds of zucchini, from a
measly average-sized 13-ouncer to a monstrous, hell-raisin’ 7-pound baby-sized
bitch-assed courgette with seeds bigger than those of a goddamn pumpkin.
I wish I was kidding.
Thankfully, those zucchinis do double quite well as hand
weights. Good for low-intensity bicep curls.
Now, on the larger end of the spectrum, you’ll find that the
zucchini starts to taste not so good. Better for things like zucchini bread and
other baked goods (though it takes about three loaves of bread, even this kind, to use up
the entire squash). The smaller zucchinis are much better for recipes like
this, where you can actually, um, taste
the zucchini.
And what is that half a jalapeno doing there? |
So while we may not be able to use up our entire harvest
with sautés and such, it is a delicious, versatile preparation that makes it
easier to shove high volumes of watery vegetable into our cakeholes before the
end of summer.
You can thank my mom for this.
_________
Southwestern squash sauté
Serves
four to six as a side dish; about two for a main
Adapted
from issue 51 of Fine Cooking magazine
Ingredients
40 grams • olive oil • 3 tablespoons
110 grams • onion, diced • 1
medium
Kosher salt to taste
590 grams • zucchini, sliced • 3 medium
120 grams • bell pepper, diced • 1 medium
80 grams • corn, fresh or frozen • ½ cup
6 grams • garlic, minced • 2 cloves
28 grams • jalapeno pepper, seeded and minced • 2 medium
Ground black pepper to taste
2 grams • ground cumin • ½ teaspoon
1 gram • chili powder • ¼ teaspoon
Cilantro to taste (optional, if you’re like me and hate
cilantro)
Fresh lime juice to taste
Instructions
Set a large pan over medium-high heat. Once heated, add 27
grams / 2 tablespoons olive oil. Add onion, sprinkle on a little salt, and
sauté until translucent, about two minutes. Add bell pepper and a bit more salt
and sauté for another one or two minutes. Transfer pepper and onion to a bowl.
Turn heat to high, add the remaining 13 grams / 1 tablespoon
olive oil, zucchini, and more salt. Sauté for three or four minutes, stirring
only occasionally, so it begins to brown a bit and the zucchini is tender—not
mushy.
Put peppers and onions back in pan, and add corn, garlic,
and chiles. Season again with salt and sauté for a few more minutes. Season
with black pepper, cumin, and chili powder. Toss in cilantro (if using) and
stir in lime juice.
To serve, you can pair the sauté with a bit of protein, such
as tofu, seitan, or if you’re omnivorously inclined (like my mom), chicken. You
could also add it to a burrito along with some avocado and rice, or perhaps a
quesadilla with some delicious vegan cheese. Me? I ate this with a bagel.
_____________
Nice pan you got there June. |
Note again that I did not make this. I cannot cook. Even something
as simple as this is just…overwhelming.
Well, maybe not. I have made a simple ratatouille a few
times, and it’s always been grand, especially when served on (albeit instant)
polenta…perhaps I shall post that in the coming weeks, when fresh vegetables
are still available.
But this will suffice until then. It’s got a nice
Southwestern flavor, obviously, but not too spicy—mostly since the peppers from
our garden haven’t been as hot as we’ve (read: I’ve) hoped. And as I stated in
the instructions above, there’s nothing you can’t do with this recipe.
- Serve it on a bit of protein, like tofu or something more
omnivorous
- Add to a burrito or quesadilla
- Put on bagel
Etc., etc. You are probably beginning to see why I can’t
really call myself a foodie. But that’s okay. Because being a foodie is overrated, anyway.
Mmmm this looks so great! Thanks June's mum! :D And I cannot believe how much zucchini you've got! You should chop some up and freeze it for Winter stews :)
ReplyDeleteI'd love to have a garden to plant vegetables in, for now though, I'll have to stick with window-sill herb, which is pretty good :) xx
I wish we could freeze some of the squash, though I think if you freeze them they get all icy and weird...but we have been making zucchini bread and freezing that, which works like a charm. And a little herb garden in the window sounds cool too! :)
DeleteI love the idea of adding some heat to summer squash--I wish I'd thought of that before. We're those people who cannot grow zucchini to save our lives. Well, I should say, my husband is that sort. I don't deal with nature very well, so he grows whatever and I cook it. But zucchini is one of those things he simply cannot get to grow. Which is okay, I guess. Everyone around us seems to have no problem with it, so there's always zukes available if I need them!
ReplyDeleteIt's probably for the best you don't grow zucchini, since people like us are always overwhelmed with it every year... :P And I agree, adding heat to vegetables always makes them better :)
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