Patty Pan Soothing In Style Food

PATTY PAN - SOOTHING IN STYLE

Steps:

• In skillet, fry bacon until crisp, remove bacon and drain on towel. In skillet you should have 1 1/2 tablespoons of fat, (if not add olive oil to make 1 1/2 tablespoons) Add onion and cook until transparent. Add Patty Pan, salt and pepper, cook for 5 minutes, add garlic and cover, cook for another 5 minutes. To Serve, Dish the mixture into a bowl and sprinkle the crumbled bacon on top, serve hot.

PATTYPAN SAUTE

Steps:

• In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

PATTYPAN SQUASH WITH PASTITSIO TOPPING

Steps:

• Preheat oven to 350 degrees.
• PATTYPAN:.
• Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
• BECHAMEL:.
• Heat butter over medium heat, stir in flour until smooth and just slightly browned.
• Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
• In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
• PUT TOGETHER:.
• Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill.
• Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
• Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.

PATTYPAN SQUASH WITH EGGS

Steps:

• Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
• Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
• Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons salt.
• Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
• Add thyme and cook, stirring, until combined.
• Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt.
• Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.