Tonight, I tried something new....Braised Cucumbers which is apparently from Julia Child's cookbook, which I must admit, I do not own. But I have the internet, right?
My husband challenged me: did I have time to do this before he left for his night shift? I followed the directions precisely. It smelled wonderful. We were both excited to taste. And then, slippery...greasy...slimey cucumber. I was devastated. I'd put on an apron over my nightgown, for God's sakes!! My poor husband was disappointed too. He'd hoped for the best, and hoped I could deliver.
Now that I had the stove fired up, something very primal wasn't going to let me allow my dear husband to leave without something fresh and tasty for his supper later. So I crushed up and tore up (yes, ripped and tore!) a few cloves of garlic. Didn't I say primal?
Indeed, my man must be fed. I tossed that garlic in the pan with the leftover cucumber-braise butter and, while it started to simmer, sliced up the squashes and zucchini I harvested this morning while I was battling/squishing squash bugs. Oh yes, I am now a bug-squisher, though I do wear gardening gloves to do it. I think this makes me a wimp-ass, but my mother begs to differ and is just glad that I am not resorting to pesticides.
At any rate, once the garlic starts to smell really, really good, it's time to add any fresh farm veggies you have in the fridge. Mine was that squash and zucchini, which I browned for a few minutes before adding a hefty splash of chicken stock and covering the pan for a few minutes. Let this simmer, covered, for about as long as it takes to uncork and pour a glass of wine and have a nice sip or two. This is the perfect time to remember that sweet corn from Avalon Acres and take about 30 seconds to slice it right off the cob. Toss that in with some halved cherry tomatoes and some torn basil leaves and you've got a tremendous side dish (or main dish with some rice/quinoa).
So, obviously, an amazing dish. Alll grown/picked today or within a day or so (for the corn).
Here's what I have learned from my adventures in Slimedom: Don't be afraid to try something new...but be prepared to improvise!!
Recipe after...
Fresh Veggie Sauté
1 Tbsp butter
Olive oil
2-3 cloves garlic, smashed/torn
2-5 summer squash/zucchini, sliced into 1/2-inch rounds
1/3 cup chicken/veggie stock or wine
1 brimming handful of cherry tomatoes, halved
salt and pepper, to taste
fresh Basil
Melt butter in Med/Med-hot hot pan. Toss in garlic; it should sizzle a little when it hits. Add a splash of olive oil Reduce heat to Med and add squashes and a dash of salt/pepper. Brown, turning fairly frequently. When the sizzle just starts to die down, then add stock and cover. Let simmer on Med heat for 3-5 minutes. This is a good time to check and, if squash is nearing desired consistency, add tomatoes and torn basil. Toss. Top with parmesan or goat cheese or feta, if you desire. Enjoy!
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