Getting a head start
Jul. 1st, 2012 12:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, early because we'll be gone most of the week: Roasted Garlic Basil Sauce.
4 large garlic cloves (I used... more)
1 medium zucchini or other summer squash
3/4 cup packed fresh basil leaves
1/4 cup packed parsley leaves
1/2 cup water
2 tsp fresh lemon juice (I used lime because we had one that needed using)
Heat oven to 425. Wrap garlic cloves tightly in foil. Cut squash into 1/4" slices and season with salt and pepper. Place the garlic and squash on a baking sheet and roast until the garlic is tender and the squash is pale golden, about 15-20 minutes. Unwrap garlic and cool.
In a saucepan of boiling water, blanch basil and parsley for 10 seconds and drain. Shock herbs in ice water to stop their cooking and drain. Blend together in a fud processor everything until smooth, about 1 minute - pulsing to prevent overflow. Season with salt and pepper.
What worked: A nice pesto-like (but brighter, due to the lemon (lime) juice) sauce that we put over gnocchi.
It was a good way to use summer squash from our veg box. As long-time readers know, I loathe summer squash with a deep abiding passion, due to being forced to eat it as a child when cooked the worst way: sauteed until brown and slimy. I generally refuse to eat squash now. This was an acceptable way to consume it without triggering my avoidance reflexes.
What didn't: I was pretty happy with it.
Will I make it again? Sure, we got more squash again this last box.
4 large garlic cloves (I used... more)
1 medium zucchini or other summer squash
3/4 cup packed fresh basil leaves
1/4 cup packed parsley leaves
1/2 cup water
2 tsp fresh lemon juice (I used lime because we had one that needed using)
Heat oven to 425. Wrap garlic cloves tightly in foil. Cut squash into 1/4" slices and season with salt and pepper. Place the garlic and squash on a baking sheet and roast until the garlic is tender and the squash is pale golden, about 15-20 minutes. Unwrap garlic and cool.
In a saucepan of boiling water, blanch basil and parsley for 10 seconds and drain. Shock herbs in ice water to stop their cooking and drain. Blend together in a fud processor everything until smooth, about 1 minute - pulsing to prevent overflow. Season with salt and pepper.
What worked: A nice pesto-like (but brighter, due to the lemon (lime) juice) sauce that we put over gnocchi.
It was a good way to use summer squash from our veg box. As long-time readers know, I loathe summer squash with a deep abiding passion, due to being forced to eat it as a child when cooked the worst way: sauteed until brown and slimy. I generally refuse to eat squash now. This was an acceptable way to consume it without triggering my avoidance reflexes.
What didn't: I was pretty happy with it.
Will I make it again? Sure, we got more squash again this last box.
