Vegetables & Sides

 

Zucchini is the very essence of summer for me. The shades of deep to light greens along with tinges of yellows tease your memories of endless summer meals gone by where zucchini’s presence on the table defined the taste of unforgettable midsummer meals with family and friends.

Preparation of zucchini is a lesson in less is more. A recipe is hardy required, but keep in mind, a lightness of touch and just a scent of fresh herbs is all that is needed.

Serving this roasted zucchini with a creamy polenta is a match made in heaven! (click here for polenta)

 

 

Roasted Zucchini with a Lemon Vinaigrette

Roasted Zucchini with a Lemon Vinaigrette

 

Roasted Zucchini with a Lemon Vinaigrette     serves 4

Needed: large shallow oven baking tray

Preheat oven to 375 f/ 190 c Have oven rack placed in the middle position.

  • 3 or 4 plump garden fresh zucchini, ends trimmed and cut into ½ inch thick wedges
  • 2 tablespoon olive oil
  • 2 tablespoons fresh lemon thyme leaves
  • sea salt
  • freshly ground black pepper

 

Place the wedges of zucchini in a large bowl. Drizzle the olive oil over the zucchini and toss to coat the wedges evenly.

Add the lemon thyme leaves, season with salt and pepper and toss until well combined.

Place the zucchini wedges in the baking tray in a single layer. Transfer the tray to the oven and roast for 6 to 8 minutes. Then reverse the tray and roast another 6 to 8 minutes. The zucchini should be very lightly colored and softened, but still firm around the edges.

If you like you can place the try under the broiler for a couple of minutes for added color.

Transfer the tray from the oven to a cooling rack and cool to room temperature.

 

Lemon Vinaigrette

  • 3 tablespoons minced shallot
  • 1 garlic clove, whole, peeled and pressed
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • ¼ cup olive oil
  • ¼ cup extra virgin olive oil
  • pinch of sugar (optional)
  • freshly grated Parmigiano (optional)

In a non reactive bowl combine the shallots, garlic clove, lemon juice, lemon zest, white wine vinegar, salt, and pepper. Whisk until all the ingredients are combined.

Combine both oils in a pitcher. While whisking slowly begin adding the olive oils in a thin slow and steady stream while continuing to whisk vigorously. Once all the oil has been added and the vinaigrette has emulsified, taste the vinaigrette and add additional salt as needed. Adding just a pinch of sugar is optional. Cover and refrigerate the vinaigrette until you are ready to serve.

Serving:

Place the roasted zucchini in a bowl and lightly drizzle the lemon vinaigrette over the zucchini, toss, and serve.

As suggested above, serve roasted zucchini along with creamy polenta is a perfect summer meal in itself.

Dusting with Zucchini and polenta with Parmigiano is optional, but a nice compliment.

Red Sweetcorn Salsa Fresca on soft taco

Red Sweetcorn Salsa Fresca on soft taco

 

Siam red ruby sweet corn is once again showing up in the markets here in Chiang Mai. A real treat that reminds me of all the colorful native varieties of corn you find in markets all over Mexico. Yellow and blue corn are commonplace throughout the Americas these days, but there are as many as 60 colorful heirloom varieties of native Mexican corn that are still found in regional markets across the country. Unfortunately there is the looming threat of GMO conglomerates that are attempting to control seed distribution with exclusive patenting. This is a very contentious issue for farmers and consumers alike globally. Hopefully GMO conglomerates will be regulated and the patenting of seeds will be curtailed if heirloom seeds by right are to survive for future generations.

Siam Ruby Red Sweetcorn

Siam Ruby Red Sweetcorn

That said, having access to heirloom varieties of locally grown produce is every cooks ideal.
In this case I decided to make a simple salsa fresca that lets the crisp flavor and texture of the locally grown Siam Ruby Red sweetcorn shine while  pairing beautifully with  a variety of savory dishes.

 

Red Sweetcorn Salsa Fresca      makes about 2 cups

  • 2  ears red sweetcorn with husk intact (or other available variety)
  • 1 yellow onion
  • 2 cloves garlic, skin on
  • 2 plump jalapeno chiles
  • 2 vine ripe Roma tomatoes (or equal volume of ripe cherry tomatoes)
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon dried sage leaves
  • ¼ cup freshly squeezed lime juice
  • 1 teaspoon pure mild red chile powder or paprika
  • 3 tablespoons chopped cilantro leaves
  • 1 ½ teaspoon sea salt + more to taste
  • 1 tablespoon olive oil

 

I like to steam the corn undisturbed in the husk for about 15 minutes. The husk encasing the corn preserves the flavor of the corn and softens the kernels just enough so that they still retain a crunch and bust with flavor when eaten.

teaming Ruby Red Sweetcorn

Steaming Ruby Red Sweetcorn

I use a bamboo steamer, but any steaming arrangement will do. Cover and steam the corn for about 15 minutes, and then set aside to cool.

When the corn is cool enough to handle remove the husks and silk and discard. If you are using red corn you will notice some staining on your hands, but not to worry, the stains will wash off with soap and water.

With one hand holding the corn upright centered in a deep bowl, cut the kernels off the cob using a serrated knife in the other hand. The kernels tend to fly about, so the deeper the bowl the better for containing straying kernels.

Remove outer layer of the onion and cut into thick rounds. Place a dry skillet on the stove top over medium heat. Brush the onion rounds with a little oil and place in the skillet along with the garlic. Turn both the onions and the garlic and cook until the onions are nicely colored on both sides and the garlic has softened. Set aside to cool.

When the onions and garlic are cool enough to handle dice the onions. Peel off the skin of the garlic and mince, and place both in the bowl with the corn.

Trim the tops off the jalapenos and quarter them lengthwise. Remove the seeds and discard. Cut into thin strips, dice the strips, and add to the bowl with the other ingredients.

If using Roma tomatoes, cut them in half, cut out the core and discard. Slice into strips, dice, and add to the bowl with the other ingredients.

If Roma tomatoes are not vine ripe, as is likely during the winter months, use cherry tomatoes instead, which will have a sweeter fresh flavor. Simply quarter and halve the quarters.

Coarsely grind the toasted cumin seeds and add to the bowl. Add the sage and several tablespoons of lime juice and give the ingredients a good stir. Then add the red chile powder, chopped cilantro, and salt. Toss until all the ingredients are well combined.

Taste and add more salt and lime juice to taste. Finally add the olive oil and fold into the salsa.

Cover and refrigerate the salsa until ready to serve.

Serving:

This salsa is ideal for tacos (as pictured), with grilled meat, fish, and poultry or as a garnish for soups, nachos, and of course with tostada chips along with your margaritas.

 

Kabocha Squash

Kabocha Squash

Kabocha squash may not be as familiar as other varieties of squash, but well worth trying if they are available where you live. They are plentiful here in Asia where they are known as Japanese winter squash variety. Kabocha squash was brought into Japan from Cambodia by Portuguese sailors in the mid 1500’s.  Kabocha squash is now widely available here in South East Asia as well as New Zealand, Hawaii, parts of the US, Jamaica, Mexico, and Chile.

Kabocha squash has a thick deep bluish green knobbly skin with celadon streaks. The flesh is a brilliant yellow orange with a pronounced sweet flavor, not unlike the sweet potatoes, when roasted. Kabocha squash is rich in beta carotene, iron, vitamins B and C, potassium, calcium, and folic acid.

kabocha squash’s appearance might be perceived as unattractive, but you can’t always judge a book by its cover. The shape and color of a kabocha squash reminds me a bit of the Japanese Mingei style in pottery that emerged in Japan in the 1920’s. The uneven surface and muddled coloration of a kabocha squash is not unlike the shapes of pots and the color palettes for glazes favored by potters at the time. The Mingei movement was based on bringing common, imperfect, and utilitarian objects into the realm of what was considered art. The idea that ordinary and utilitarian objects existed beyond a realm of beauty or ugliness was a radical idea that redefined  what was  art in a rapidly evolving modern Japan. 

That said,the inner beauty of this squash is ravishingly revealed in the kitchen! Roasting squash is so easy it almost makes itself and the results are brilliantly colorful,  comfortingly flavorful, and abundantly healthful to boot! 

 

Seasoning Kabocha Squash

Seasoning Kabocha Squash

 

I particularly like to enlist roasted squash as as an alternative for sweet potatoes for holiday meals. The brilliant color alone should be persuasive enough for you to give it a try. A  flourish of pomegranate syrup drizzled over the squash makes this a spectacular side dish for any holiday spread. I like to serve the squash with a lemony tabbouleh which compliments the sweetness of the squash beautifully.

 

Roasted Kabocha Squach with Tabbouleh

Roasted Kabocha Squach with Tabbouleh

 

Roasting Pumpkin and Squash: For recipe (click Here)

 

As mentioned, drizzling the roasted squash with pomegranate syrup adds a lovely sweet sour note to the squash. Pomegranate syrup is available at Greek and Middle Eastern shops and online.

Or make your own Pomegranate syrup. Simply slowly boil pomegranate juice in a non-reactive saucepan until reduced to a syrup. Be careful towards the end of the reduction. Once the syrup begins to bubble up begin swirling the pan. You do not want to syrup to caramelize which would make it bitter rather than tart and crisp.

Roasted Kabocha Squash Drizzled with Pomegranate Syrup

Roasted Kabocha Squash Drizzled with Pomegranate Syrup

Serving:

When the squash is a beautiful golden color remove from the oven and transfer to a serving platter. Drizzle with Pomegranate syrup and serve along with a small bowl of the syrup placed on the table.

 

Tabbouleh

Tabbouleh

Tabbouleh: For recipe (click here)

Calabacitas

Calabacitas

 

Calabacitas is a traditional native squash dish that has been prepared throughout Central America and the American Southwest since ancient times. Today there are many regional variations, but the essential native ingredients that date back to pre-Columbian times include calabaza (pumpkin or squash), elote (corn), and chilies. Following the arrival of the Spanish in the 1400’s cows, sheep, and goats were imported from the old world and calabacitas evolved with the introduction of dairy by-products, including cream (crema) and cheeses.

Interestingly, Mennonite farmers who settled in Chihuahua in the late 1800’s, began producing semi soft cows milk cheeses known as queso Mennonita, which is officially recognized as an authentic Mexican cheese, and often tops calabacitas beautifully to this day.

 The recipe that follows reflects various New Mexican and Mexican calabacitas I have encountered while living in Santa Fe and on frequent forays into Mexico over the years. As Mexican cheeses are not generally available outside of Mexico, alternative cheeses include a mild hard or soft goat cheese or fresh or soft mozzarella.

Calabacitas is a beautiful dish to consider for a truly traditional American holiday meal. Or, do as they do in Mexico, a calabacitas con pavo and transform your leftover turkey into a comida a la Mexicana.

 

Calabacitas

Calabacitas

 

Calabacitas:   serves 4

 

  • 3 tablespoon vegetable or olive oil
  • 3 teaspoons butter
  • 1 bunch fresh sage leaves, leaves only
  • 3 medium size zucchini, ends trimmed, cut into ½ inch cubes
  • 3 ears fresh sweet corn, kernels cut off the cob, cob scraped to extract the milk
  • 1/2 cup whole milk
  • 2 onions, peeled, quartered, and thinly sliced
  • 3 garlic cloves, peeled and minced
  • 3-4 flame roasted jalapeno chilies, skin and seeds removed, cut into thin rajas (strips)
  • 1 teaspoon dried marjoram or oregano leaves
  • ¼ cup stock as needed
  • 3 ½ oz sour cream
  • pinch of cinnamon
  • flaked sea salt to taste
  • 1/2 cup fresh Mexican cheese (or optional cheeses mentioned above)
  • poached chicken or leftover turkey (optional)

 

Ideally I like to use a cast iron iron skillet for even browning of the vegetables, but a large heavy bottomed frying pan should work equally well.

Place the skillet on the stove top over medium flame. When the pan is hot add a tablespoon of oil and a teaspoon of butter. When melted add the sage leaves and fry until crisp, 30 to 45 seconds should do it. Transfer the fried leaves to a plate and set aside to use later.

Promptly add cubed zucchini to the pan with out crowding. You may have to brown the zucchini in several batches. Turn the zucchini to be sure it browns on all sides, about 5 or 6 minutes. Transfer to a plate to use later. Continue, browning the remaining zucchini and set aside.

Add another tablespoon of oil and teaspoon butter to the pan and, when hot, add the whole corn kernels. Brown the corn on all sides, again about 5 or 6 minutes. Then transfer to another plate and set aside to use later

Once again, add 1 tablespoon oil and 1 teaspoon butter to the pan. When melted add the onions and saute until the onions are soft and translucent, about 5 minutes.  Add the garlic and continue to saute until the onions just begin to color, about 4 minutes.

Meanwhile place the milk in a small sauce pan and add the scrapped corn with its milk. Place the pan over low heat and warm to nearly simmering. Stir in the pinch of cinnamon and turn off the heat.

When the onions are nicely colored add the browned zucchini, browned corn, and the roasted jalapeno strips to the skillet. Add the marjoram or oregano, and half of the sage leaves, crumbled over the other ingredients. Stir all the ingredients together and add just enough stock to moisten the calabacitas, about ¼ cup at the most should do it. Heat to a mere simmer, taste, and add sea salt to your liking. Simmer for about 5 minutes.

Preheat the oven to 325 F/170 c (if using)

Meanwhile stir the sour cream into the warm milk mixture with corn scrapings until well combined,

At this point you can place the skillet of calabacitas over very low heat on the stove top. Stir in the sour cream milk mixture, top with grated cheese if using, cover lightly with foil and warm for several minutes. Then turn off the heat and set aside.

Alternately you can transfer the calabacitas to baking dish, scatter grated cheeses over the surface if using, and place in the preheated oven to warm for about 15 minutes.

Serving:

You can serve the calabacitas on the stove top in the skillet, or transfer to a serving bowl, top with the remaining fried sage leaves and serve.

Or, serve the calabacitas directly out of the oven garnished with the fried sage leaves.

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