I am flush with a good thrifting find today. We needed a DSL modem, and being too cheap to pay $50 to the phone company and also unable to scam an old one off my brother, Andrew had the brillant idea to head to the thrift store. They had a selection of half a dozen appropriate models, so even if the one we chose (for a mere $7.50, thank you very much) doesn't work, we can go buy another one and try again.
In other news, the eggplant and summer squash season is in full swing. Anybody have any great summer squash recipes? So far, the winners this month are a saute with garlic and mint, served at room temperature and a marinara sauce with lots of summer squash and garlic, which was sweet and spicy. But I've got enough squash for any other recipes you feel like tossing my way.
5 comments:
I seriously just grill a ton of them with salt and pepper and throw them into salads. Good way to get rid of a large quantity.
If you have a mandoline or equivalent:
http://www.finedinings.com/zucchini_spaghetti.htm
you can also salt the strands in advance and squeeze out the moisture afterwards and rinse for a more pickly treat
I agree with Alexis that Squash done over the grill is seriously good by itself or in a salad. I like to take the warm squash from the grill, cut it into pieces, put oil, vinegar, and herbs on it, and let it rest for an hour or so. The vinaigrette-y flavors soak in nicely. This would go well with your eggplant as well.
Indian style Sauteed Squash or Eggplant is good too.
Make an Indian spice mixture (if you can toast whole spice seeds and grind them so much the better) using cumin, coriander, and fenugreek as the base and things such as cardaman, clove, allspice, chiles, tumeric, etc. as you like. Saute finely chopped garlic and ginger, then add chopped onions. Cook til translucent. Add your spice mixture and squash (sliced or cubed) and continue sauteing until your desired doneness. Add a small bit of water at the end to pull all the flavors together.
Lastly for the eggplant, this is an old Russian dish my Mom use to make called eggplant caviar. It's actually pretty bland so a lot of people I know wouldn't like it.
Poke holes in your eggplant and bake it in an oven at 350 for about an hour or until completely cooked through. Your eggplant should be soft and collapsed. As soon as it is cool enough to handle, peel it and then separate the meat from the seeds. In a wooden bowl or on a chopping board, chop a small onion (you could use scallions or shallot) very fine. Add a hard boiled egg and keep chopping fine. Finally add the eggplant and chop more until you have an almost spread like consistency. Don't salt or pepper until you use it because the salt will cause the dish to become watery. We use to eat this as a salad with just some olive oil, salt and pepper on top with some good bread. I see no reason why you couldn't put our favorite salad dressing on it or in it and eat it by itself or on bread as a sandwich (my father would kill me if he heard me suggest such a thing)
Something common in Mexico, though people would probably not recognize it as mexican food, since it is not spicy:
Cook zucchini in a pan with sliced onions and corn nibblets (?) (not the whole corn, just the little pieces). You can also add red pepper, but that would be 'fancy'. Add salt and pepper to your liking. When cooked to desired doneness, add some queso fresco on top. You can also add your favorite low-fat cheese. The point is to get the cheese warm, but not melted (which is why it has to be low-fat).
I eat it with rice and a little soy sauce (not very Mexican - I know).
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