In celebration of our country’s independence, school’s off for the week…yah I know the whole week, how amazing?? So here I am, in absolutely-hotter-than-the-surface-of-the-sun baltimore, where it’s like 100 degrees, and for some reason I decided to go to the local farmers market, and cook. I mean what better way to turn my apartment from a semi-balmy 76 degrees to an absolute sauna at 82 degrees? that’s right! cook! oh and turning on the dryer also helps, which I did also….
It was my first time at this market, and I was slightly surprised at how few vendors there were. There was one vendor selling baked goods, one selling homemade crafts, one selling eggs, and only two devoted to fruits/veggies/product of the land. No worries – I bought some zucchini, yellow squash, some of those little plums, a cantaloupe, and some oh-so-delicious peaches (come to think of it, I’m gonna go have one now…hold on….ok i’m back). I brought all the stuff home, and wasn’t sure what to make, and decided on a zucchini/squash gratin. I’m new to this whole bloggin’ thing, and this is my firs post – so here goes!
I searched for a recipe and ended up loosely basing it on Ina Garten”s zucchini gratin. I started by heating up some olive oil and butter in a pot, and threw in some yellow onions with some salt to sweat ’em (heck, I figured if I have to sweat so do these onions!)
While the onions were shvitzing away, I took out my mandolin, and sliced up the zucchini and squash.
I didn’t even need to use the safety guard, because zucchini have built in safety guards!
That’s right, these are special zucchini, they have handle bars, how cool?
I see you staring at my cantaloupe…doesn’t it look lonely?
Close up of the squash..looks nice don’t it?
After about 20 minutes, i threw in the zucchini and squash with some pepper, salt and a smidgen of nutmeg (technical note – a smidgen is even less than a pinch) and put a lid on it, and let it go for about another 10 minutes.
I threw it all in a dish, topped with bread crumbs and three, count ’em, three cheeses. The original recipe calls for Gruyère, which I didn’t have (nor have I ever found kosher) so I used what I did have, and that was mozzarella, pecorino, and parmesan.
(Those blocks over there are blocks of mozzarella.)
Baked it for about 15-20 minutes or so at like 400, and look at the results –
remember this guy?
And that’s it!
Now for the easy part – enjoying…it was hot enough that a cold beer was a good call to go with it (is it ever a bad call?)
Side point – if you happened to look up Ina’s recipe, you’ll notice among other things, I didn’t mention the milk. The original recipe calls for heated milk to be thrown in to the cooking squash. Now I followed the recipe, and did that also, but I don’t think its necessary, and in the final dish there was milk on the bottom. It didn’t affect the dish, which is why I think just leave it out.
Next up – making some sort of pie with those little plums…tune in!