Herbed summer squash pasta bake

IMG_2707Adapted from smitten kitchen

Ingredients:
250 g De Cecco pasta
olive oil
3 summer squash, halved lengthwise and sliced thin
Juice of half a lemon
45 g (3 tbsp) unsalted butter
3 cloves garlic, minced
3 large or 5 skinny scallions, sliced thin, white and green parts separate
Pinches of red pepper flakes, to taste
25 g (3 tbsp) all-purpose flour
350 mL (1 1/2 cups) broth
thyme, oregano, salt and more pepper to taste
finely grated parmesan cheese
smoked Gouda, cubed small
chopped basil

Directions:
Cook the pasta to al dente in salted water. Drain and set aside. Heat oil in a pan on medium-high, season with salt and pepper, and fry the zucchini for 10 minutes without burning, browning both sides. Remove, and sprinkle the squash with some lemon juice. Melt butter in the pan on medium heat and fry the scallion whites and garlic for a couple of minutes. Add the flour until absorbed by the butter. Slowly add the (milk) broth, incorporating each time you mix it together. Season with lemon, salt, and pepper. Simmer for two minutes. Remove from heat and mix in all herbs. Season to taste. Add the gravy sauce to your baking dish. Add the pasta, squash, and cheeses. Stir to combine. Bake for 25-30 minutes until edges are golden brown. Serve hot, topped with chopped basil.

I subbed broth for the whole milk and smoked Gouda for the mozzarella. It made the sauce a quite nice gravy, surprisingly. I also had two tomatoes and some reserved puree that needed to go somewhere so… Mystery pasta bake. Yum! In hindsight, however, this would have been super delicious without the addition of tomatoes, although Amber really didn’t mind them.

~Jessica

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Disney’s ratatouille

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Doesn’t look like much. I know.

Adapted from Dishes by Disney

Ingredients:
1 zucchini, cut into large cubes
1 eggplant, cut into large cubes (I subbed with a green bell pepper for lack)
1 yellow squash, cut into large cubes
1 sweet red pepper, cut into large slices
1 red onion, cut into large cubes
2 tablespoons garlic, chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 sprigs thyme
1 14oz can crushed tomatoes
4 eggs

Directions:
Saute the red onion and garlic in olive oil over medium heat until fragrant. Add the rest of the vegetables. Add the salt, pepper, and thyme. Cook for 5-10 minutes. Add the can of crushed tomatoes. Crack the eggs and poach them in wells in the pot, like shakshuka. Spoon sauce over and let heat cook them a few minutes. Serve hot.

I had half a box of white mushrooms, so I tossed them in last, chopped same size as all the other veggies. Apparently the modern ratatouille included marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence, so I threw in a few bay leaves while our little potted basil re-grows its leaves from the last Continental recipe.

~Jessica

Fried tomato galette with corn and zucchini

Adapted from smitten kitchen

refrigerated puff pastry dough
15 ml olive oil
coarse sea salt
250 grams cherry or grape tomatoes
1 ear corn (I used canned)
1 small (225 g) zucchini and summer squash, diced
1 bundle (3 to 4 ounces or 85 to 115 g) scallions, thinly sliced
1/2 cup (2 ounces or 55 g) grated parmesan
mozzarella
ricotta

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Saute tomatoes in olive oil, salt, and red pepper flakes at high heat until they burst. Add zucchini and cook on medium until soft. Add corn and scallions and cook until done. Remove from heat. Preheat oven at 200 deg C. Add vegetables onto puff pastry with the cheeses. Pleat edges and bake for 30-40 minutes. Serve.

Happy Earth Day!

~Jessica

Ratatouille’s ratatouille

What a great, rat-positive movie. “You must be imaginative, strong-hearted. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Your only limit is your soul. What I say is true — anyone can cook… but only the fearless can be great.” ~Chef Gusteau

Adapted from smitten kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
250 g tomato puree
2 glugs of olive oil
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
few sprigs thyme (fresh if you can get it)
salt and pepper
some soft goat cheese, for serving

There is a Disney recipe, as well as the original recipe, named “confit byaldi”.

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~Jessica