We are adding a new feature to our website: Cooking Garden Vegetables and Fruits with
Chef Linda Weiss.
Linda attended La Varenne at The Greenbrier and Le Cordon
Bleu of Paris' Catering School. She is a member of The James Beard Foundation
in New York and the Southern Foodways Alliance at Ole Miss. Linda’s first book,
From Home, Cooking with Family & Friends
is available at Amazon.com or at her website Linda currently is a free lance magazine and
newspaper writer, has been the Food Editor for three magazines, as well as a
cooking teacher and a frequent television cooking show guest.
Visit her website: www.cheflindaweiss.com and her blog: www.lindaallaboutfood.blogspot.com
---Anne K Moore August 15, 2009---
SUMMER SQUASH RECIPES
<![if !vml]><![endif]>In 1956, my
mother, grandmother, sister, and I all got in the car for a road trip from Hwy
10 in South Central Alabama over to Hattiesburg,
Mississippi to visit my Aunt
Elizabeth (Sis). When we arrived, the
table was set with her best tablecloth and china and we all sat down in the
dining room to eat a wonderful luncheon.
Of all the food that we had that day, I remember only the stewed
squash. It was the best that I’d ever
had, and still the best today, over 50 years later.
You must be asking yourself why I would remember this trip
from 1956, especially since it was so long ago and I was only a child. The answer, as in all my answers about
memories, relates pretty much to food.
The stewed squash that Aunt Elizabeth made for our luncheon that day was
the gold standard for stewed squash.
I’ve never been able to make it as good.
Since that time 50 years ago we have gone through a food
revolution. We’ve added fresh herbs and
spices and even cheeses that we didn’t have readily available back in those
long gone days. So, if you are ready to
enjoy a few of the newer dishes, I’d like to share some of my favorites with
Zucchini, Goat Cheese and Basil Appetizers
<![if !vml]><![endif]>I borrowed this
recipe from a chef in town who made it especially for me. These little roll-ups are delicious. The amount of zucchini depends on the number
of guests. This recipe should serve
One or 2 Zucchini
One (4-ounce) package goat cheese with basil
Salt and pepper
Green onion stems, steamed or micro waved and pulled into thin strips
Fresh basil and basil flowers, if you have them on your basil plant
Slice the zucchini into long, wide ribbons with a vegetable
peeler. Rub both sides of the zucchini
slices with olive oil and salt and pepper.
Place each slice in a skillet over medium low heat and let the zucchini
wilt or soften until tender. Remove to a
working board or plate. Place a teaspoon
or more of the goat cheese on top of the ribbon, making sure you have one side
covered. Then roll the zucchini. Tie the roll-up with a green onion stem. Place a tiny basil leaf or flower on top of
the roll-up. Can be served at room
(with fresh basil or thyme)
one recipe reminded me of how much I love squash. The natural sugars help the squash caramelize
and develop a delicious sweetness.
5-6 medium yellow crookneck squash
Salt and pepper
Fresh thyme or basil leaves
Preheat the oven to 450 degrees F. Line a baking sheet with foil. Slice the squash into half-inch thick slices
(make sure the squash is dry). Place
squash on a baking sheet in a single layer.
Pour a little olive oil over the squash, then salt and pepper to
taste. Using your hands rub the oil all
over the squash. Place the baking sheet
in the oven for 20 minutes or less, depending on desired texture. Remove, and sprinkle with fresh basil or
This one is the best!
3 pounds yellow crookneck squash
Cajun Seasoning OR Greek Seasoning
1 onion, chopped
One-half cup finely chopped green pepper
One-fourth cup water
1 cup freshly grated parmesan or cheddar cheese
One-fourth cup mayonnaise
Two eggs beaten
Slice squash into thin rounds. To a large heavy pan, add a layer of squash
and a layer of onions. Sprinkle
liberally or to taste with either Cajun or Greek seasoning. Add another layer of squash and onions, and
more seasoning and continue to layer until all the squash has been used and all
layers seasoned. Add the pepper. Add one-fourth cup water and cook on medium
heat until squash is very tender and done.
Mash the squash mixture and add to a casserole dish. Add the mayonnaise, eggs, cheese, and mix
well. Bake the squash mixture at 350°
for 40-45 minutes or until squash is bubbly.
(I usually don’t have to add salt and pepper with the seasonings).
& Zucchini with Italian Cheese
<![if !vml]><![endif]>I used a
small square dish for this recipe. It
will serve four. Or, make a larger casserole
by using more squash and zucchini, and cheese.
Two yellow crookneck squash
Salt and pepper
1-cup 6-cheese Italian blend
Chiffonade of Basil
the casserole dish. Slice the yellow
squash into thin long slices (about Ľ inch thick). Cut the zucchini in half crosswise. Slice into long slices lengthwise. Alternate yellow squash slices and zucchini
slices tightly in the dish. Drizzle with
olive oil and sprinkle with salt and pepper.
Bake in a 350° oven for 45-50 minutes or until desired tenderness. Remove from the oven and sprinkle liberally
with the cheese. Bake a few minutes
longer to melt the cheese. Sprinkle with
chiffonade of basil.
Visit Chef Linda’s website:
and her blog: www.lindaallaboutfood.blogspot.com