Baked Summer Squash Gratin

Yesterday at the grocery store I was picking up excellent local-grown yellow squash. As I was selecting my squash, a woman described to me, unsolicited, a recipe she had just made with squash and tomatoes. She said she found it 'on the internet' somewhere. It sounded wonderful.

I improvised with a sweet and savory stuffing in the middle, and have to say thank you to that stranger, whoever she may be, for sharing her success. I can only hope she sees this blog!

1 large sweet onion, sliced
1 Tbsp butter plus 1 Tbsp olive oil

2 yellow summer squash, sliced 1/8-inch
2 green zucchini, sliced 1/8 inch
4 plum tomatoes, sliced 1/8 inch
1 small can mushrooms, drained
1/3 cup corn kernels (thawed, if frozen)
1/4 cup golden raisins, coarsely chopped
1 clove garlic, minced
1 Tbsp fresh thyme sprigs
1/2 cup Panko bread crumbs, plus a dash

Make sure your squash and tomatoes are sliced and at the ready.

Preheat oven to 375F. Oil a medium casserole or gratin dish (ideally oval, but not necessary). Alternate the squash and tomato slices in the dish to arrange a single loop around the casserole. You should use about 30 slices of each. Reserve remaining (about 1/4 of the slices) of each squash and tomato, for the filling. Coarsely chop the reserved veggies. You should have about 1-1/2 to 2 cups leftover squash and tomatoes.

Toss the onion in a skillet with the butter and oil and start browning over medium heat, stirring often. Cook for about 15-20 minutes, over low heat, stirring often, to caramelize the onions and develop their flavor.
Meanwhile, tip the reserved squash and tomato into a skillet with a dash of olive oil. Salt and pepper to taste.

Sauté for about 5 minutes and then add the corn and raisins.

Cook for about 5 more minutes and then add the thyme and garlic.

Cook an additional 2-3 minutes and then add the mushrooms.

Cook an additional 3-5 minutes then stir in the panko bread crumbs.

Now assemble the gratin. Stir together the sautéed filling and place in center of gratin. Scatter dash of additional Panko crumbs about the dish and spray with oil.

Bake for about 30-40 minutes, until the gratin is browned and bubbly.

Serves 4-6 as a side dish.

Comments

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded 2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet. Fry the lemon slices for a few minutes, just until beginning to brown. Set aside on a plate. Lightly salt and pepper each chicken breast. Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet. Flip to brown second side. Cook over low heat for a total of about 15 minutes. Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta. Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Chicken Quinoa Veggie Bowl

This is a satisfying high veggie, high protein, low fat dinner for those who need comfort and fitness all at the same time. Quinoa: 1 cup multicolor quinoa 2 cups good chicken broth 1/4 tsp crushed red pepper flakes 1 tsp Ajika seasoning (I used Trader Joe’s - see notes) 1 Tbsp parsley, finely minced 1/4 tsp garlic powder 3 Kirby (Israeli, or miniature) cucumbers, sliced 1/4 cup seasoned rice vinegar (see notes) 1/4 cup cider vinegar Freshly ground pepper 12-14 grape tomatoes, sliced in thirds along their length 2 Tbsp fresh parsley, finely minced 2 Tbsp favorite vinaigrette dressing (see notes) Salad topping: 4 small Belgian endives, sliced 2 cups radicchio, torn into small pieces 2 cups arugula 2 Tbsp favorite vinaigrette dressing (see notes) 1.3 lb boneless, skinless chicken breast, cut into 1-inch wide strips 1/2 Tbsp butter plus 1/2 Tbsp olive oil 8 oz sugar snap peas 1 yellow pepper, cored and sliced 1/4-inch 1/2 cup dry white wine 1 ripe avocado, halved, cored, peeled and sliced...

Cuisine Eric

Search This Blog