Summer Squash Gratin

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Summer Squash gratin


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– Amanda

Some cooks have a natural gift in the kitchen. My good friend Paula is one such cook. Paula has been a bartender at Prune in New York City, a chef on a ranch in Hill Country, and a cookbook author. Now the senior travel editor for Southern Living, most of her cooking takes place at home.

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If you stay at Paula’s, there are flowers in your bedroom and freshly made biscuits for breakfast. When I arrived at her house in Austin recently, she had some slices of cured boar salumi laid out on a cutting board, and Riesling chilled.

For dinner, she served a summer squash gratin by Suzanne Goin, a friend of hers. She took the recipe from Suzanne’s book, Sunday Suppers at Lucques, and added some chile. Because that’s what Texans do. Along with the gratin, Paula passed around a soft cows milk cheese and some bread. Peach pie was for dessert. It was 95 degrees in Austin. Summer squash and peaches were exactly what I wanted to eat.

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A few steps make this gratin special:

  1. Salting the squash draws out excess moisture, so the finished gratin isn’t at all watery.
  2. Browning the butter adds great flavor to the breadcrumbs.
  3. And using a well-seasoned skillet results in a sturdy crust around the edges.

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Summer Squash Gratin with Salsa Verde and Gruyere

Adapted from Sunday Suppers at Lucques by Suzanne Goin

Serves 4

Salsa Verde

  • 1 teaspoon fresh marjoram or oregano leaves (1/2 teaspoon dried)
  • 1/4 cup coarsely chopped mint
  • 1 cup coarsely chopped flatleaf parsley
  • 3/4 cup extra-virgin olive oil
  • 1 small clove garlic
  • 1 anchovy
  • 1 tablespoon capers (preferably salt-packed), drained
  • 1/2 lemon, for juicing
  • Freshly ground black pepper

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  • 2 pounds summer squash
  • 1 1/2 cups fresh breadcrumbs
  • 3 tablespoons unsalted butter
  • 3/4 cup sliced shallots
  • 1 teaspoon minced garlic
  • 1 tablespoon thyme leaves
  • 1 New Mexico chile or jalapeno, seeded and finely chopped
  • 1 cup grated Gruyere cheese
  • Kosher salt and freshly ground black pepper

See the full recipe (and save and print it) here.

Danh mục: Food

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