avocado squash?

Deborah
While working with a client this week to create some recipes that would support her new approach to healthy eating she presented me with an ingredient I had never seen or heard of before: avocado squash.

It looked like the adorable offspring of a zucchini and an avocado, pear shaped and heavy. Cutting it open revealed a thin green skin and pretty creamy yellow flesh. A quick internet search revealed that this variety is beginning to find its way into farmer's markets. Maybe Hook Mountain Growers can tell us more?
I decided to saute this pretty squash up with some garlic and red lentils, creating a dish we could then serve with a whole grain to make a complete protein. The sauteed squash was delicious! It had a delicate, but surprisingly very flavorful presence with, unbelievably, some overtones of actually avocado flavor. How do they do it? I am now in love with avocado squash and have to figure out where to buy it. The one we worked with came from the Saturday green market at Abingdon Square  in the West Village, my old home stomping ground but not on my path on Saturday mornings now that I have moved to Queens. Any suggestions on where else to find it would be much appreciated!

Red lentils are so easy to work with because they cook quickly. I decided to try a risotto-like cooking technique for this recipe, ladling simmering water into the pan, adding more as the liquid became absorbed into the lentils. 

Grains and legumes are a natural combination. I had some cooked bulgar and red quinoa left over from another recipe and thought they would be perfect with my red lentil "risotto". The two grains tasted great mixed together and may now be my favorite new combo. 

Red lentil and Avocado Squash "Risotto" 

Red Lentil and Avocado Squash "Risotto" 

-any summer squash can be substituted for this avocado squash

3 Tbs. extra virgin olive oil

3 garlic cloves minced

1 summer squash, cubed

1 tomato cubed

1/2 teas. salt

1 teas. freshly ground pepper

1 cup red lentils

3 cups of simmering water or broth

1/4 cup fresh herbs, finely chopped (I used thyme and oregano, delish!)

•Heat oil in a saute pan, add garlic and cook about 3-4 minutes till garlic is golden and fragrant. 

•Add the summer squash and saute for 5 minutes, till squash begins to soften but is still firm.

•Add the tomatoes and cook for another minute. 

•Add the cup of lentils and the salt and pepper and stir the pan to combine the ingredients. 

•Begin adding a 1/2 cup of  boiling water or broth to the pan and stirring to distribute evenly. Continue to add the liquid by half cups, allowing the liquid to absorb into the lentils before adding more. The lentils should cook in about 10-15 minutes, using abut 3 cups of liquid. The lentils are done when they completely lose there shape and become mush. 

•Stir in the fresh herbs at the end to finish and drizzle a little extra virgin olive oil on top if you so desire. 

Serve with a steamed grain or pilaf such as rice, bulgar or quinoa.

Amanda

I looked at the beautiful picture of the finished product and instantly thought of Chardonnay and Sangiovese as two good matches for this dish. I immediately love the idea of the creamy nature of this dish paired with a Chardonnay (but nothing with too much oak...) Choosing a wine with a complementing characteristic for this dish seems to me the way to go. Keep in mind that another technique used for pairing wines with food is to pick wines with qualities that contrast to those in the dish. Utilizing this school of thought, one might decide that a crisp, lean wine like a Sauvignon Blanc would be ideal. While both wines would provide a delightful experience (as Deb's dish looks wonderful), I personally would choose a Chardonnay. Perhaps even a Burgundy with it's minerally, earthy characteristics. While we're on the topic of Burgundy, a red (Pinot Noir) would also be an exquisite match. Pinot Noir from Burgundy typically display wonderful fruit intertwined with that mushroom-y, earthy quality I love so much. A beautiful Burgundy, red or white, would surely be a great choice for Deb's dish. Keep in mind Burgundies are rarely "cheap". They tend to be in the pricier range. That being said, this dish seems to me so elegant - and if it tastes as good as it looks, it certainly is worthy of a "higher-end wine". In my eyes, a special, beautiful bottle of red or white Burgundy and this dish make for a perfect date night. (plus perhaps a good movie rental to follow).

As mentioned above, Sangiovese would also make a great accompaniment. This varietal typically produces medium-bodied wines. As this seems to be a fairly "heavy" dish, you don't want to pair it with a wine that is too light, or the wine will be overpowered. At the same time, I wouldn't pair it with a heavy Cabernet, or the wine will wind up taking over the dish. The flavors and different characteristics of Sangiovese will vary widely depending on where the grape is grown. Typically, this varietal makes for a savory wine, with tart cherry flavors and herbal qualities. It is a grape that is often blended with other varietals too, so of course what it is blended with will greatly affect it's flavors and aromas. Choose a Tuscan Sangiovese, like a Chianti to enjoy with this beautiful dish! I'm sure you won't be disappointed!

The Real Deal

Amanda
It is entirely possible that pizza just might be my favorite food. I always had the inkling it was. My suspicions were confirmed about two weeks ago. I had the good fortune to get involved with a grilled pizza-making "class" which came about quite unexpectedly. One of our customers (and now friend) at Wine and Spirit world has a reputation for creating authentic, exquisite pizzas that are so perfect they are hard to describe. As part of a silent auction for the Franklin Lakes Education Foundation in New Jersey, John Gonzalez, along with some friends, donated a fabulous night of pizza making, wine, and osso bucco which was purchased by 5 couples and went for $1,000. John and his wife Sandy, and 2 other couples prepared everything themselves. The night consisted of a pizza making demonstration given by John, a wine tasting coordinated by John and myself, and a fabulous dinner prepared by one of the other couples involved. All aspects of the night were created, donated, organized, and served by the three couples who donated the package. They did everything from soup to nuts and it was truly a fabulous evening.

John came into Wine and Spirit World several days before the event, asking for recommendations on wines that were on the inexpensive side, but tasted like more high-end offerings. This idea was intended to prove that you don't have to spend a lot of money to get wines of superior quality. And that's where I came in. After selecting about 6 wines that I thought would impress his guests, John invited me to participate in the event. I attended, and as a result, had the good fortune to get a lesson in making what I consider to be one of the world's most perfect foods.

John giving the group a lesson in dough-making 

Using the indoor grill at one of the participating couples' homes, John wowed the group with his pizza making expertise. He uses black garlic (fermented garlic) on his pizza which just brings the flavors to an entirely new level. I have to say he made the process look painfully simple, though I have yet to try it and have to think it's not as easy as it looks. His crust is cracker thin and the finished product offers the perfect crunch combined with the delectable flavors of San Marzano tomatoes, fresh mozzarella, fresh Pecorino Romano and Fontina, fresh basil and fresh parsley (the herbs come from his own garden). Watching him, one would guess he could do this with his eyes closed. I consider myself to be somewhat of a pizza snob, and I have to say that John's pies rank among the best I've tasted.

One of my latest addictions is grilled fennel. I would love to try some atop John's pizza!

Patience is key. Let the underside cook sufficiently before flipping and adding the toppings.

Usually when I recommend wines to go with pizza, I tend to suggest reds (like Sangiovese) in a lower-end price range. While an everyday Chianti would be fine next to John's pizzas, I personally would opt to enjoy something a little more special. They are that good!

Viola! A work of art!

John G's Grilled Pizza Margherita
(Adapted from Al Forno's in Providence, RI)

For the dough:
1 envelope (2 1/2 tsps) active dry yeast
1 cup warm water
Pinch sugar
1 tsp Kosher salt
1/4 cup stone ground corn meal or polenta
1/4 cup whole-wheat flour
1 tbsp virgin olive oil
2 1/2 to 3 1/2 cups unbleached white flour

Topping:
Extra virgin olive oil
2 cups grated fresh mozzarella
1 cup freshly grated Pecorino Romano cheese
2 cups shredded Fontina cheese (not aged or smoked)
4 1/2 cups chopped canned tomatoes (San Marzano DOP's are the best)
3 scallions, chopped and sliced thinly
4 cloves fresh garlic, chopped fine (or fermented black garlic)
3/4 cup chopped Italian flat-leafed parsley
Chiffonade of basil for garnish
Salt, pepper, red pepper flakes to taste

1. Dissolve the yeast in warm water with the sugar.
2. After 5 minutes stir in the salt, corn meal, whole-wheat flour, and oil.
3. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
4. Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour.
5. Divide into 6 balls.  Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
6. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients. If using a gas grill, warm it up.
7. Place a ball of dough on a flat surface. Mold it into a round shape, then with a rolling pin, spread and flatten the dough into a 10 to 12-inch rectangle, 1/8-inch thick; the shape is unimportant. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather than try to repair them, avoid them when adding toppings and drizzling with olive oil.
8. When the fire is hot, brush olive oil onto one side of the dough, and using your fingertips lift the dough gently by the two corners closest to you, and drape it onto the grill, oiled side down. Once it's in place, brush olive oil onto the second side. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
9. Once the underside is well grilled, use tongs to flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with 2 tsps of virgin olive oil.
10. Spread 1/2 cup or more of the cheese mixture over the entire surface of the pizza.
11. Dollop with 8 to 10 tbsps of the tomatoes.
12. Top with parsley, scallions, garlic, salt, pepper, red pepper and anything else you desire.
13. Drizzle the entire pizza with extra virgin olive oil.
14. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
15. The pizza is done when the top is bubbling and the cheese has melted. Garnish with basil and serve immediately. Use a pizza cutter to slice irregular pieces...and enjoy!