going for the gold

Deborah

A trip to Union Square Greenmarket yesterday left me dizzy with possibilities. This time of year is the absolute height of summer harvest and the choices were overwhelming. I had the urge to set up a stove and start cooking right in the middle of the market having all the amazing produce within arm's reach. Needing to narrow this fantasy down a bit I found myself gravitating towards the glowing golden summer squash. When I got home and glanced out the window to my backyard that same golden color dotting the gardenscape. Ah, the charms of early fall!

My husband and I are planning a trip to Paris and we leave next week! In anticipation I have been browsing the internet for interesting items to add to our itinerary. What bliss when I discovered a charming charming oh so charming blog called Paris Breakfast. The photos are sublime and the point of view is tres chic! Today's color story is an homage to Paris Breakfast. Merci Madame!

The golden summer squash I picked up at the market reminded me of a recipe I have not made in a few years: a summer squash gratin. It is a deceptively delicious dish with a surprisingly rich flavor. I once brought it to a dinner party hosted by four strapping brothers, not realizing they were dedicated carnivores who never entertain vegetables. This humble dish was passed around the table and the brothers gave it full approval. One of them commented that it tasted like Thanksgiving. Not bad, right?

Summer Squash Gratin

4 small yellow squash, thinly sliced

1 onion, thinnly sliced

3 Tbs. Olive oil

1/4 grated Parmesan Cheese

3 Tbs. chopped fresh Thyme

salt and pepper

Heat olive oil in a saute pan and cook the onions slowly till golden brown, about 10 minutes. In a baking dish arrange a layer of half the sliced squash, top with half the onions and half the herbs. Repeat with remaining squash, onions and herbs. Sprinkle the  cheese on top and drizzle a little more olive oil over the top. Salt and pepper to taste. Place in oven and bake for 45 minutes until the squash is tender.

Amanda

I definitely get the connection between this dish and Thanksgiving! In fact, this dish will likely appear on my table on that day, my most favorite of holidays! I love the simplicity of this recipe and the wonderful results I'm sure it yields.

I don't talk much about Merlot in our blog. It's just not one of my regular "go to" wines. Not that I have anything against it. It just escapes my radar for some reason. But funny. When I read Deb's post, I instantly thought of Merlot as the ideal match for this Gratin. Merlot not only displays ripe plum and dark fruit flavors, but it commonly will give off hints of tobacco, tea leaf, rosemary, thyme, fennel, mushroom and sage on the palate. The idea of these characteristics mingling with the parmesan and thyme flavors from the dish delights me! Remember - you want to match a wine to a dish based on the sauces, marinades, or herbs used - not necessarily the main ingredient. So the thyme, parmesan and carmelized onions are really what has driven me to the thought of Merlot. My mouth waters thinking about it!

If you are looking for something inexpensive that can be enjoyed on an everyday basis, the Columbia Crest Horse Heaven Hills from Washington State is a good place to start. For $10.99, the wine is a true bargain. For a little more money, St Francis in Sonoma County is another reliable source for Merlot, and can be found in the $17 price range. And, if a special occasion calls for a higher-end wine, the Merlot from Rombauer in the Carneros area of Napa is a sure-fire hit. Sitting around a table with family and friends while enjoying Deb's gratin and sipping a glass of Rombauer is a recipe for a spectacular night!

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!