Weekly Cooking (and related issues) Thread

[Jamestown1630]

Summer Squashes!

If you would like to be on or off of this weekly cooking thread, please send a private message.

-JT

[trisham]

Summer squash is wonderful!

[JRandomFreeper]

There ain't nothing there to dislike. I'll mainly be lurking today unless someone wants something in particular. I've got the 2 major cooking books for training (2 versions of the CIA cook book) and and Escoffier, and McGee, And lots of others that I picked up at one of the schools (commercial and military) that I graduated from. LOL!

/johnny

[Jamestown1630]

I love all the squashes. Even if I don’t cook with them, they’re just so darn pretty and diverse - and I’d love to do those deep-fried squash blossoms!

(But, I’m saving my super-special Acorn squash recipe for the Thanksgiving thread :-)

-JT

[RedStateRocker]

I’ve been enjoying my sous-vide set up.
Still have to brown things afterward, but the degree of control and accuracy is the difference between throwing a spear and shooting with a scoped rifle.

[JRandomFreeper]

I don't know if I'll have squash this year, but if I do, I'll harvest them when the flowers are full size and the fruit is about 3" long, and leave the flower attached to the fruit.

I stuff the flowers and bake them whole with the fruit. They look great on a plate. The flowers are edible, but wash them well if you have any kind of bugs. ;)

/johnny

[JRandomFreeper]

See post #7

/johnny

[Jamestown1630]

Come on, Johnny: a recipe for the stuffing, please :-)

-JT

[Carthego delenda est]

This morning I was contemplating planting my annual 3 rows of a variety of summer squash (planting is quite early here this year!). Just wondering if you or anyone has a favorite heirloom variety that excels above others for cooking or whatever reason why. I’m looking to add something new to those 3 rows this year. I supply a monastery that’s home to 25-30 monks and I’m certain any new varieties would be VERY welcome!

[freeangel]

MMMMM. Spaghetti squash with an alfredo, sundried tomato and basil sauce! Look ma—no carbs!

[Jamestown1630]

Gosh, I left out spaghetti squash! My husband is a low-carber, and likes it very much as a substitute for pasta.

It’s also great with just garlic, butter, and some Parmesan; and a it’s a very quick fix.

-JT

[pugmama]

I love all things with squash. I also love Ottolenghi’s cookbooks. This is a fav from “Plenty”.

https://food52.com/recipes/31478-roasted-butternut-squash-with-sweet-spices-lime-and-green-chile

[Texicanus]

Planted my yellow (crooked neck) and green (zuchini) squash last weekend. In my experience, the world should never starve as long a there is a zuchini growing somewhere. Can’t cook’em, can’em, or give’em away fast enough once they start producing.

[JRandomFreeper]

Try pinging Marcella on the garden list with your question. She does research like an engineer. Tromboncino Squash was one of her favorites. I must say there is a reason for it. If I plant any squash, it will be that one. The guys/gals on that thread know much more than I do.

/johnny

[dforest]

Some places have this on the menu! LOL

http://www.freerepublic.com/focus/f-backroom/3277609/posts

[JRandomFreeper]

Whatever forcemeat stuffing you want. I've been partial to an Italian style forcemeat stuffing the last times I've cooked squash. Think a good italian sausage meat flavored with fennel to go in the flowers.

/johnny

[trisham]

Acorn squash is so delicious!

[trisham]

The stuffed flowers are not only delicious, but so beautiful.

[trisham]

Absolutely! Mr. trisham and I are on a low carb diet, so spaghetti squash is a nice alternative to pasta.