Resolution Recipe: glop
Sep. 2nd, 2004 07:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI dislike squashes. Not with a deep, abiding passion (unlike, say, eggplant or zucchini); but a vague dislike. I will occasionally eat squashes if they are served to me, but I generally will avoid buying them voluntarily.
I trace this back to my mother, who was generally a good cook. Her blind spot, apparently, was squashes. Her usual method of preparation was to saute them in olive oil until they were brown and slimy. I was forced to eat them. So now, I generally don't.
One of the things about getting a CSA basket every week is the variety. We've already paid for it, so I try to use up the veggies we get. I knew that squashes would be part of the package.
We got two kinds last week. So far I've made vegetarian lasagna a few times (disguise squash in layers of cheese and sauce) but I wanted to try something different. Thus, the glop I made last night.
1 pound summer squash, sliced in thin rounds
boiling salted water
3 cloves garlic, pressed or minced
pinch of dill
1/2 pound mushrooms, sliced
1 Anaheim pepper, minced
1 T butter
2 T flour
1 cup lowfat sour cream (I used lowfat creme fraiche)
bread crumbs
Boil the squash for 3-5 minutes, until tender but not overcooked. Drain, reserving a bit of the water. Melt the butter in a skillet and saute the mushrooms and garlic for five minutes. Stir in the flour and cook for two minutes. Add sour cream and squash (and reserved liquid if needed). Heat thoroughly but keep below a boil. Transfer mixture to a casserole dish and top with bread crumbs. Brown under a broiler for 2-5 minutes and remove when brown.
Comments: eh. Not a success, but not a failure. Would I make it again? Eh. Probably not, but it was okay. It used up some of the fridge contents, so that was a good thing. I threw in the Anaheim pepper (which isn't very hot) because we had four from the CSA, and I thought it would add some character.
What I'm reading: Peter F. Hamilton, The Naked God
I trace this back to my mother, who was generally a good cook. Her blind spot, apparently, was squashes. Her usual method of preparation was to saute them in olive oil until they were brown and slimy. I was forced to eat them. So now, I generally don't.
One of the things about getting a CSA basket every week is the variety. We've already paid for it, so I try to use up the veggies we get. I knew that squashes would be part of the package.
We got two kinds last week. So far I've made vegetarian lasagna a few times (disguise squash in layers of cheese and sauce) but I wanted to try something different. Thus, the glop I made last night.
1 pound summer squash, sliced in thin rounds
boiling salted water
3 cloves garlic, pressed or minced
pinch of dill
1/2 pound mushrooms, sliced
1 Anaheim pepper, minced
1 T butter
2 T flour
1 cup lowfat sour cream (I used lowfat creme fraiche)
bread crumbs
Boil the squash for 3-5 minutes, until tender but not overcooked. Drain, reserving a bit of the water. Melt the butter in a skillet and saute the mushrooms and garlic for five minutes. Stir in the flour and cook for two minutes. Add sour cream and squash (and reserved liquid if needed). Heat thoroughly but keep below a boil. Transfer mixture to a casserole dish and top with bread crumbs. Brown under a broiler for 2-5 minutes and remove when brown.
Comments: eh. Not a success, but not a failure. Would I make it again? Eh. Probably not, but it was okay. It used up some of the fridge contents, so that was a good thing. I threw in the Anaheim pepper (which isn't very hot) because we had four from the CSA, and I thought it would add some character.
What I'm reading: Peter F. Hamilton, The Naked God
