Wow, they were thorough.
Labels: seasonal delights
Labels: shiny happy people
Labels: seasonal delights
2 ears corn kernels (about 1 C--fresh is MUCH preferable to frozen)
2 medium zucchini, grated on large holes, salted and squeezed (about 1 C after you're done)
1/2 C milk
1 egg, lightly beaten and mixed with milk
1/2 C chopped onion or 1/4 C chopped scallions
1 C flour
1/2 t salt (I skipped this because of the zucchini salt, and didn't miss it)
1 t baking powder
1 C grated sharp cheddar (I used medium which would have been fine if there'd been enough of it)
Grate zucchini on large holes or box grater or in Cuisinart (much faster!). Stir in 1 t kosher salt, then put in a small-holed colander or strainer over bowl and let sit for 30 minutes. Wrap in a double layer of paper towels and squeeze out as much water as you can (it's an amazingly large amount!).
Whisk dry ingredients together, then quickly stir in wet ingredients, and fold in zucchini, corn, onion/scallion and cheese. Fry in a nonstick skillet with a little butter over medium heat, keeping them in a warm oven until ready to serve.
Pasta and Squash with Tomatoes, Basil and Pine Nuts
4 medium zucchini and/or summer squash (2 lbs), halved lengthwise and then cut crosswise into 1/2-inch pieces (I prefer 1/4-3/8 here)
1 lb farfalle
5 T extra-virgin olive oil (you can cut this back a little in the sauté part)
3 medium garlic cloves, minced or pressed through garlic press (about 1 T)
1/2 t red pepper flakes (I always leave this out because of kids)
1 pint grape tomatoes, each tomato halved (my favorite cherry tomato variety is Gold Nugget)
1/2 C packed chopped fresh basil leaves
2 T balsamic vinegar
1/4 C lightly-toasted pine nuts
Parmesan cheese for serving
1. Toss zucchini/squash with 1 T kosher salt in medium bowl; transfer to large colander, set colander over bowl, and let stand 30 minutes (this helps makes the squash less watery, which was one of Adriana's specific complaints). Spread squash evenly over double layer of paper towels; pat dry with additional paper towels and wipe off residual salt.
2. Cook pasta until it's al dente, drain, and return to pot.
3. While pasta is cooking, heat 1 T oil in large nonstick skillet over medium-high heat until just beginning to smoke; swirl to coat pan. Add half of squash and cook, stirring occasionally, until golden brown and slightly charred, 5 to 7 minutes; transfer to baking sheet or large plate. Repeat with remaining squash, adding garlic (and red pepper flakes, if using) at end of cooking, then stirring in first half of squash to heat through (30 seconds or so). Add squash, 2 T oil, tomatoes, basil, balsamic vinegar, and pine nuts to pasta in stockpot; toss to combine. Adjust seasonings and serve with Parmesan on the side.