Today’s Featured Recipe: Patty Pan Summer Squash Stuffed with Risotto, Zucchini, Spring Onions and Carrots
I made this for a couple’s celebration of their sixth anniversary. It played a co-starring role with my champagne-pomegranate glazed prime rib.
2 large Patty Pan Summer Squash
1 C Shredded Carrots
1 C Shredded Zucchini
1/2 C Spring Onions
1 pinch of salt
1/2 tsp. black pepper
1TBS. olive oil
1 C Risotto
1 TBS. Butter or Olive Oil
1/4 C Dry White Wine
1 1/3 C Boiling Water
Grated Parmesan Cheese
Cover Patty Pan Squash with water and boil for 10 to 12 minutes. Remove and let cool.
While Patty Pan is boiling, heat the butter or olive oil in a pan. Add the risotta and stir to coat. Add wine and allow it to boil off, stirring frequently. Add boiling water, do not cover, and cook for 15 minutes stirring occassionally. It is done when tender but firm to the bite. Remove from heat and add parmesan and butter.
Heat 1 TBS. olive oil in a pan. When the oil is hot, saute carrots, zucchini and finely chopped spring onions for 5 minutes or until tender. Add the salt and pepper and stir for one more minute. Add to finished risotto and mix together.
When the squash has cooled, but the top off — put the top to the side and use as a pretty “lid” when stuffed. Hollow out the core of the Patty Pan making a space for the risotto mixture. Place risotto inside the hollow and place the “lid” on top.
Bake the squash in the oven at 350 degrees for 10 minutes.
Baked, Whole Red Snapper with leeks, spinach and limes
Holy, Whole Fish – Snapper – Heads and Tails
Tip: Set your timer for 10 minutes. Then every four minutes after. Check the fish and you’ll know it’s done when all the “red” from the red snapper is gone. Every oven is different. I had mine on convection bake. It took a total of 22 minutes — with the last four with the fish flipped on it’s underside. This is the BEFORE cooking pic.
This One’s for Gayle
Chicken Breasts with Creamy Leeks and Red Peppers
The beauty of the internet and facebook and all of this social media stuff — is that it allows for long-separated friends to re-connect. It sounds a little silly to those in their 20s, but it’s true. As a result of FB, one of my dearest friends from college and I have been able to share our post-college, post-clove cigarette smoking, post-Smith’s (no, that can never happen, right Gayle?! The Smith’s will always be part of us) lives. Recently, Gayle posted she’s looking for easy, healthy recipes. So here goes Snakey K!
Adapted from The Splendid Table’s “How to Eat Supper” by Lynne Rossetto Kasper and Sally Swift
2 cups sliced leeks – white and light green parts
1 Tbs. chopped garlic (either fresh or the pre-chopped store-bought)
2 cups chicken broth (tetrapak, organic)
2 Tbs. unsalted butter (I’ve reduced the butter, it’s plenty creamy with this amount)
4 boneless, skinless chicken breasts
1 red bell pepper, chopped fine (I add this for color and crunch)
Kosher salt and fresh-ground black pepper
(The original recipe calls for tarragon — I love it, but it’s not necessarily kid-friendly)
1. Put 2 Tbs. of butter in a large skillet, let it melt over medium heat and add leeks and garlic. Once the garlic is golden, add the chicken broth. Finish sautein leeks until somewhat soft and whites are translucent.
2. While the leeks are cooking, salt and pepper the chicken breasts. Place the chicken on top of the leeks — spooning some leeks on top of the chicken. Cover tightly with lid and reduce heat to to low.
3. Allow about 15 minutes for breasts to cook.
4. To check for doneness, press the chicken — it should feel firm.
5. Place the chicken on plates, pour leeks and sauce over them and serve.
6. This is especially nice with a fresh baby spinach salad and Brianna’s French vinaigrette.
Thai Shrimp and Papaya Salad
Preheat broiler for 15 minutes.
Meanwhile, put the prawns in a medium bowl and add the sesame oil and pepper. Toss to coat the prawns completely and evenly. Lay the seasoned prawns on a baking sheet and broil until pink and done — 2 to 3 minutes.
Toss the salad greens with salt, lemon juice and oil.
Pinch the leaves off the cilantro stems. Put them in a small bowl with the remaining salsa ingredients and mix thoroughly with a spoon. Toss the shrimp into the papaya salsa and stir until they are coated. Put the salad on a each plate and lay the prawns on top.
*My son is allergic to papaya. Mango is a good substitute.