This week's recipes for the Produce Club include the following:
Yellow Squash and Bell Pepper Torte
Pressed Chicken with Yellow Squash and Tomatoes
Sweet Potato and Turnip Gratin
Thai Green Curry Shrimp
Grilled Shrimp and Summer Squash
Persimmon, Fennel and Almond Couscous
Yellow Squash and Bell Pepper Torte
Gourmet | September 2009 by Andrea Albin
4 yellow bell peppers, halved lengthwise, stemmed, and seeded
5 to 6 tablespoons olive oil, divided
6 garlic cloves, thinly sliced
2 pounds yellow squash (4 medium), sliced diagonally 1/2 inch thick, divided
1 pound red onions (2 medium), cut crosswise into 1/3-inch-thick rounds
3 tablespoons red-wine vinegar
1/2 cup grated Parmigiano-Reggiano
1/3 cup chopped basil
Equipment: an 8- to 9-inch springform pan
Garnish: Parmigiano-Reggiano shavings and basil leaves
Preheat oven to 425°F with rack in middle.
Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.
While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.
Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.
Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.
Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).
Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.
Pressed Chicken with Yellow Squash and Tomatoes
Gourmet | August 2008
by Ruth Cousineau
4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.
Sweet Potato and Turnip Gratin
Epicurious | September 1998
by Nathalie Dupree, Nathalie Dupree’s Comfortable Entertaining
2 to 3 pounds white turnips, peeled and sliced 1/4 inch thick
2 to 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
1/4 pound (1 stick) unsalted butter
1 to 2 tablespoons finely chopped fresh tarragon leaves
Salt
Freshly ground black pepper
1 cup grated imported Parmesan cheese
1 cup bread crumbs
2 cups heavy cream
Preheat the oven to 350°F. Butter a 3-quart casserole.
To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
Thai Green Curry Shrimp
2 Tbs. water
1 Tbs. Thai green curry paste
3 garlic cloves, coarsely chopped
1 can (13 1/2 fl oz.) coconut milk
1/4 cup Asian fish sauce
Juice of 1 lime
2 tsp. firmly packed light brown sugar
4 Tbs. corn or peanut oil
2 shallots, thinly sliced
3/4 lb. zucchini or yellow summer squashes, trimmed, halved lengthwise and thinly sliced crosswise
1 1/2 lb. large shrimp, peeled and deveined
2 Tbs. slivered fresh basil, preferably Thai
Steamed rice for serving
Prepare the curry base
In a blender, combine the water, curry paste and garlic and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil. Add the shallots and stir-fry until translucent, about 1 minute. Add the zucchini and stir-fry until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the curry paste mixture and stir-fry until fragrant, about 5 seconds. Stir in the coconut milk mixture, reduce the heat to medium and simmer for 5 minutes to blend the flavors. Add the shrimp and simmer until they just turn opaque throughout, about 3 minutes.
Spoon into a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
Grilled Shrimp and Summer Squash
This simple lemony sauce shows off both the briny shrimp and the sweet summer squash. For an easy side dish, brush slices of rustic bread with olive oil, then grill them alongside the shrimp and squash until golden grill marks form.
2 tsp. Dijon mustard
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
1 small serrano chili, seeded and minced
1 tsp. minced fresh marjoram
1 Tbs. minced fresh basil
Coarse kosher salt and freshly ground pepper, to taste
1 1/4 lb. colossal shrimp, peeled and deveined with tails intact
8 summer squash, cut lengthwise into 3 pieces each
Soak bamboo skewers in water to cover for 30 minutes. Prepare a medium-hot fire in a grill.
Put the mustard in a small bowl. Add the lemon zest and lemon juice and mix well. Gradually whisk in the 1/3 cup olive oil, then mix in the chili, marjoram and basil. Season the sauce with salt and pepper. Set aside.
Drain the skewers. Thread about 4 of the shrimp on a skewer and then thread a second skewer through the shrimp, parallel to the first, to prevent the shrimp from spinning around on the skewers. Repeat with the remaining shrimp. Place the squash and shrimp on a large baking sheet. Brush the shrimp and squash with olive oil, and season with salt and pepper.
Arrange the squash on the grill, cover the grill and cook, turning once, until tender and lightly charred, about 5 minutes per side. Transfer to a plate. Place the shrimp on the grill and cook, uncovered, turning once, until just cooked through, about 4 minutes per side. Remove the shrimp from the skewers and cut the squash crosswise.
Transfer the shrimp and squash to a bowl and toss with the lemon-herb sauce. Season with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).
Persimmon, Fennel and Almond Couscous
Makes: 4 – 6 servings
1 Tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped fennel
1 whole Fuyu persimmon peeled and chopped into cubes
1/2 cup chopped unsalted raw or roasted almonds
1 tsp dried thyme
1 cup couscous
1 cup hot water, chicken broth or vegetable broth
1 Tbsp chopped flat-leaf parsley
Salt to taste
Chop onions, fennel and persimmons and set aside.
Heat olive oil in a medium sauce pan and add onion and fennel.
Cook vegetables for about 5 minutes on medium heat, or until fennel and onions are translucent.
Add persimmons, salt, almonds, and thyme and cook for another 2 minutes.
Stir in couscous and then add hot water or broth along with a little salt to taste.
Turn off heat, cover, and let sit for five minutes.
Add in parsley, fluff the couscous with a fork and then serve.
No comments:
Post a Comment