August 30, 2008

• Cooking Things

  This is for one of my favorite subscriptions, Gringottsbank, who shares my love of cooking and cats.  If you haven't read her blog yet, you should check it out because she's really cute.

  As my garden winds down, I still find that I'm harvesting more squash than I can use, mainly because I'm just sick of squash.  So, I was delighted to find this recipe in The Week magazine for Yellow Squash Soup with Scallion Salad.  The credit belongs to Chef Champe Speidel of Persimmon, Bristol, R.I., USA.  I confess, I made some substitutions, utilizing things I had, and it still turned out worthy of any four star restaurant.

  You will need for the soup:

  1 tbsp unsalted butter; 1 lb small yellow squash, cut into 1-inch pieces; 2 fresh bay leaves (I used dried); 1 1/2 cups low-sodium chicken broth; 1 1/2 cups water; 6 scallions, white and tender green parts only; 1tbsp plus 1 tsp extra-virgin olive oil; 1 cup buttermilk; salt and freshly ground white pepper; 3/4 cup finely grated Manchego cheese (2 oz.); 1 cup grape tomatoes, quartered (I used the little yellow pear-shaped ones from Barb's garden); 1 tbsp minced tarragon; 1tbsp minced flat-leaf parsley; 1/4 cup finely diced peeled cucumber; and 1 tsp lemon juice.

  In a saucepan, melt butter.  Add yellow squash and bay leaves, cook over moderate heat 8 minutes.  Add Broth and water; bring to boil.  Simmer until squash is tender.  Preheat grill pan.  Rub scallions with 1 teaspoon oil; grill over high heat, turning occasionally, until lightly charred, 5 minutes.  Let cool; cut into 1/2" pieces.  Transfer to bowl.  Transfer squash and 1/2 cup of broth to blender (discard bay leaves).  Puree soup; blend in buttermilk.  Season with salt and pepper.

  Heat nonstick skillet over moderate heat.  Spoon twelve 2" side mounds of Manchego into skillet; cook over moderate heat until browned on bottom. flip cheese crisps, cook until browned.  Transfer crisps to rack and let cool.  Add tomatoes, tarragon, parsley, cucumber, lemon juice, remaining 1 tablespoon oil to scallions; toss.  Season salad with salt and pepper.  Ladle soup into bowls; garnish with scallion salad.  Serve warm or chilled with cheese crisps.

  Notes:  I don't know why the author wants you to add water and 1 1/2 cups chicken broth and then use only 1/2 cup in the soup.  I saved the remaining broth for another dish but I would eliminate the water and reduce the amount of broth next time.  The recipe said it made six servings but we cleaned up the entire pot with the three of us.  We're just pigs, I guess.

  

   

  • 7:20 pm
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