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Posts Tagged ‘Panko Breadcrumbs’

I found a new recipe in my inbox this morning.  It was for a Summer Squash Gratin from Heidi Swanson, on of my favourite food writers. Her blog, 101 Cookbooks is a fabulous source of down to earth, tasty, and exciting vegetarian dishes.  I love her ideas, although, I’ve yet to follow one to the letter. I tend to use her recipes as inspiration, then, adjust the recipe according to my family’s tastes and/ or according to what I have in the house. I highly recommend having a look at her website, I’m sure you won’t be disappointed. I liked the look of this recipe as I love vegetable gratins, but don’t always want to eat the volume of dairy products that they normally call for. 

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As I had some yellow summer squash that I wanted to eat up, this recipe arrived on the right day. I used the squash and potatoes, as Heidi suggested, but I also included several stalks of de stringed, roughly chopped celery. I think that there are many vegetables that would work well with this method. I changed the sauce – I made it from two cups of basil with some dried marjoram, as I did not have the requisite fresh parsley and oregano in the house today (I’m cleaning out the fridge for the summer).  I also substituted a block of sheep’s feta for the gouda. It all worked very well.

It is important to slice the potatoes as thinly as possible, as they will take longer to cook than the squash. I used my trusty mandolin. 

The temperatures have been cooler this week in Arizona, so something hot, out of the oven, was a welcome change.

 

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Summer Gratin 

3 yellow summer squash, sliced about 1/6″ thick. 

6 small red potatoes, sliced as thinly as possible. I used my mandolin for the slicing today. 

4 stalks of celery, de stringed and roughly chopped. 

1 block of sheep feta cheese, about 7 ounces. 

2 cups of fresh basil.

2 cloves of garlic.

1 small salad onion (optional).

Zest from 1 small lemon.

A small pinch of dried marjoram (optional).

Red chilli pepper flakes (optional).

1 cup (or more if necessary) Extra virgin olive oil.

Panko breadcrumbs.

Salt and Pepper.

 

Preheat the oven to 350 degrees.  

Salt the sliced summer squash and put aside to drain, for about 10-15 minutes.  Slice potatoes, chop celery, and put into a large, mixing bowl. 

Make the sauce. Put the basil leaves, garlic, lemon zest, and small onion into a the bowl of a small hand mixer/blender.  Blend. Then add the olive oil, some chilli pepper flakes, and a pinch of salt.  Blend again until smooth.  Taste, and adjust the seasoning. 

Rinse the squash and dry with paper towels. 

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Break up and mix the feta cheese, and two thirds of the sauce (saving a bit for the topping), into the bowl with the potatoes and celery.  

Mix in the summer squash. Make sure everything is well coated. Taste for seasoning.  

Turn the mixture into a ovenproof dish.  Sprinkle on a few handfuls of panko breadcrumbs. I prefer to go lightly here, but, you can add as much as you like. Use the remaining sauce to moisten the breadcrumbs. 

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Bake until the potatoes are cooked and the topping has turned golden brown.
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I was very happy with the result, but, next time I would use more squash and make the slices thicker. Heidi suggests using a variety of squash, which I think would be very nice. Still, my supper delicious and really hit the spot. 

Thank you to Heidi Swanson for the inspiration.  Here is the link for the original, which looks fantastic, as well as lots of other, very good things. 

http://www.101cookbooks.com/archives/summer-squash-gratin-recipe.html

Have a good weekend. 

Myrtle.

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After writing about my meal at Etc Etc, I wanted meatballs.  Tiny, bite size meatballs, packed with flavour.  I went to Sprouts. 

I love and hate Sprouts. It’s best to get there early, as the parking lot gets full and the lines inside are long.  But, there is a reason that it is so busy.  It’s a great place to shop.  They have good prices on seasonal fruit and vegetables, plus a nice selection of lots of other, healthy things to eat.  

 

Cherries and Watermelon

After school snack

It would seem that the theme in Sprouts today was Red.  Cherries were on special. As were Watermelons. I then saw some lovely, large plum tomatoes, which I love.  All went into my trolley. I went to the meat counter, but, alas, no minced lamb.  The chap offered to make for me whilst I waited, but I declined.  Another day.  I settled for some loose, mild, chicken sausage meat with fennel seasoning, which I have had before.  It is very nice, no nasties, and not salty.  I love fennel seeds. 

 

Soon to be roasted

Soon to be roasted

I decided to roast the tomatoes in the oven before making them into a rich sauce. Roasting really concentrates their flavour. I quatered them, tossed them lightly with olive oil, a touch of vinegar, and a sprinkle of coarse salt. Into a hot oven then went, along with some smaller, plum tomatoes that I already had in the refrigerator. 

 

Roasting

Roasting

They took about forty five minutes in a hot oven, with a stir mid way. Meanwhile, I made the meatballs.  I mixed the seasoned minced chicken meat with one finely minced, medium onion, one egg, and enough panko breadcrumbs to make a firm meatball.  I then floured my hands, and set to work.  It took me a little while, as I like my meatballs small.  They cook faster and it is easier to control portions (thus having a few left over for lunch tomorrow). I cooked the meatballs over a low heat, in a shallow frying pan, that had been brushed with oil.  I cooked them in three batches.  

After the tomatoes finished roasting, I started the sauce.  I took one can of diced tomatoes, a large pinch of dried oregano, three cloves of garlic, put through a press, and put them all into a small saucepan over a medium heat.  I then looked at the roasted tomatoes.  I removed anything burned, any large pieces of skin, then quickly chopped up the mixture with a kitchen shears.  I love to chop things with kitchen shears. I added this mixture to the saucepan.  This sauce cooks very quickly; it was ready within fifteen minutes.  

You can add the meatballs to the sauce, of course.  Sometimes I do.  But, tonight, I wanted them separate, which is nice as well.  

As I had half a loaf of Italian bread left over from the day before, it was decided that meatballs with roasted tomato sauce, and bread would be enough for dinner.  Especially after all the fruit the girls had already eaten.  

It went down a treat. 

 

Meatballs with Roasted Tomato Sauce and Bread

Meatballs with Roasted Tomato Sauce and Bread

This was not what I had had in mind for dinner tonight, but, it was very good.  No one complained.

And there are only a few meatballs left.  Mysteriously. 

Off to make more ice lollies, this time from fresh peaches and apple juice, with a few frozen blueberries thrown in.  

Have a lovely evening, 

Myrtle.

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