STUFFED ROND DE NICE SQUASH POACHED IN OLIVE OIL
Provided by Daniel Patterson
Categories appetizer, side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Cut a small slice from the bottom of a rond de Nice squash so that it sits flat. Cut the top, about 2-inches from the stem end, leaving a nice wide hole. Using a spoon, scoop out the insides, leaving a 1/4-inch thick wall of squash on all sides. Trim the top of the squash. Set the squash flesh aside. Repeat with the remaining squash. Season the inside of each squash with salt and turn upside down onto a plate. (The salt will draw out the moisture.)
- In a large saucepan, heat 1 tablespoon of the olive oil over low heat. Add the onion and a pinch of salt and cook until tender. Add the sausage, raise the heat to medium, and cook, stirring often to break up the sausage, until it is no longer pink.
- Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
- Using a slotted spoon, transfer the mixture to a mixing bowl, leaving the excess liquid in the pot. Stir in the breadcrumbs and parsley and season to taste with salt and black pepper.
- Turn the squash right-side up and stuff them with the squash-sausage filling. Place in a pot fitted with a lid and just large enough to hold them snug. Pour the remaining 2 to 3 1/2 cups olive oil into the pan around the squash, enough to rise just to the top. Add the rosemary, thyme, peppercorns and garlic, cover, and cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes. The squash can be served immediately or cooled in the oil and reheated later.
SLOW-COOKED BEEF CHEEKS WITH SPRING VEGETABLES AND ROSEMARY
Provided by Daniel Patterson
Categories dinner, project, main course
Time 10h30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Season the beef cheeks with salt and pepper. In a braising pan just wide enough to contain them, brown the meat in the olive oil over medium-high heat. Transfer to a plate. Reduce the heat under the pan to low and add the onion, garlic and carrots to the pan with a pinch of salt. Cover and cook, stirring occasionally until the onion is tender. Remove from heat and add the rosemary and return the meat to the pan, along with its juices. Let stand 15 minutes, until cooled.
- Add the stocks and a large pinch of salt. Cover the pan and put in a cold oven. Turn the oven to 180 degrees and cook for 8 to 10 hours, until the meat is very tender but not quite falling apart. If necessary, you may cook the beef cheeks partly, then cool, refrigerate and finish them later on. (Once cooked, they can be refrigerated for up to 5 days, then reheated on the stove before serving.)
- Bring a pot of salted water to a simmer and add the asparagus. After 2 minutes, add the peas and cook until just tender, another minute or two. Drain well and divide the vegetables among four bowls. Adjust the beef and broth for seasoning; break the meat into pieces. Spoon some meat into each bowl and ladle some broth, onions and carrots over the top. Sprinkle with chives and serve immediately.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 27 grams, Fiber 7 grams, Protein 57 grams, SaturatedFat 7 grams, Sodium 1269 milligrams, Sugar 8 grams, TransFat 0 grams
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Provided by Daniel Patterson
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Provided by Daniel Patterson
Categories easy, side dish
Time 1h10m
Yield Serves 8 as a side dish
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
- Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
- Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 7 grams
DUCK LEGS BRAISED WITH RED WINE AND LIME
Provided by Daniel Patterson
Categories dinner, main course
Time 2h20m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees. Season the duck with salt and pepper. Place a stew pot over medium-high heat, and add the oil. When hot, add the duck, skin side down, and cook until golden brown. Rotate the legs and cook for 30 seconds more; transfer to a plate.
- Turn the heat to medium-low, add the onions and a little salt and cook covered, stirring occasionally, until they are softened, about 15 minutes. Stir in the lime zest and serrano chili. Add the red wine, 1/2 cup of water and a pinch of salt. Nestle the duck legs, skin side up, on top of the onions. Bring to a boil, and then cover, place in the oven and cook until the duck is tender but still toothsome, about 1 1/2 to 2 hours.
- Transfer the duck and 1/2 cup of the onions to a plate; cover to keep warm. Purée the remaining onions, the cooking liquid and lime juice in a blender. Adjust to taste with salt and lime juice. Stir in half of the cilantro.
- Mound the reserved onions in the centers of 4 plates. Put a duck leg on top of each, and pour the sauce around the duck. Sprinkle the remaining cilantro over each plate. Serve as a hearty appetizer.
Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 59 grams, Carbohydrate 16 grams, Fat 96 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 31 grams, Sodium 1020 milligrams, Sugar 6 grams
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