Here you go, Siduri. Hope you enjoy them.
One thing to keep in mind is that all summer squashes are interchangeable in most recipes.
Summer Squash Timbale.
(Although this can be made in one large mold or individual timbales, I usually go with the individual ones)
4 cups (about 1 ½ pounds) grated young summer squash
Salt
2 tbls extra virgin olive oil
1 cup finely chopped yellow onions
1 tsp minced or pressed garlic
3 tbls minced fresh herbs such as basil, chives, marjoram, parsley, savory, alone or in combination.
5 eggs, beaten
2 cups heavy cream
Salt
Black pepper
Butter for greasing molds
About 1 cup fine bread crumbs
Freshly grated Parmesan cheese
Fresh herb sprigs for garnish
Place the squash in a colander set over a bowl or in a sink, generously sprinkle with salt, mix with fingertips, and let stand 30 minutes. Gather squash in your hand and gently squeeze to release additional surface moisture. Reserve. (note: I gather the squash in a towel and squeeze it that way)
Heat the olive oil in a sauté pan or skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute longer. Remove from the heat, toss with the squash, and stir in the minced herbs. Add the beaten eggs and cream and season to taste with salt and pepper.
Preheat oven to 350F.
Butter the bottom and sides of a 5-cup mold or 10 ½-cup metal timbale molds or ceramic custard cups. Dust molds with bread crumbs to coat completely; shake out excess crumbs. Fill the crumb-lined containers with the squash mixture. Transfer to a deep baking pan and add hot water to reach two-thirds up the sides of the timbales. Bake, uncovered, until set, about 1 hour for a large mold, or about 30 minutes for small ones. Remove from the oven and let stand about 5 minutes, then run a thin-bladed knife or rubber spatula around the inside edge of the molds and invert onto a platter or individual serving plates. Sprinkle with Parmesan cheese and garnish with fresh herb sprigs.
[h1]ZUCCHINI, LEEK, AND CHEVRE TART IN WILD RICE CRUST[/h1]
Wild Rice Crust:
1 egg
½ cup freshly grated Parmesan cheese
2 tbls freshly squeezed lemon juice
3 tbls unsalted butter, melted
2 ½ cups cooked wild rice
Salt
Freshly ground black pepper
Custard Filling:
2 cups (about 10 oz) finely chopped or coarsely shredded summer squash
Salt
¼ lb thinly sliced leeks, including some of the green tops
4 eggs
1 ½ cups heavy cream
1 tsp Dijon style mustard
1 cup crumbled chevre cheese
1 tbls chopped fresh marjoram or savory
Freshly ground black pepper
Preheat oven to 350F.
To make the crust, beat the egg, cheese, lemon juice and melted butter together in bowl. Stir in the cooked rice, season to taste with salt and pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover bottom and sides evenly. Bake until set and crisp, about 15 minutes. Remove from the oven and cool to room temperature, about 30 minutes (Or cover and refrigerate as long as overnight; return to room temperature before filling).*
Meanwhile, make the filling. Place the squash in a colander set over a bowl or in a sink. Generously sprinkle with salt, mix with your fingertips to distribute the salt, and let stand for 30 minutes. Gather squash in your hand and gently squeeze to release any additional surface moisture. Reserve.
Heat the gutter in a sauté pan or skillet over medium-high heat, add the leek, and sauté until soft, about 5 minutes. Add the drained squash and sauté about 5 minutes longer; reserve.
In a bowl, combine the eggs, cream, mustard, cheese, marjoram and salt and pepper to taste and whisk to blend well. Stir in the leek and squash mixture, pour into the rice shell, and bake in the 350F oven until filling is set and the top is golden, about 30-35 minutes. Serve hot or cold.
*I make similar crusts with cooked brown rice and with grated potatoes. So let your imagination go wild.
[h1]SPICY SQUASH CAKES WITH TOMATO SALSA[/h1]
Tomato salsa:
2 large ripe tomatoes, peeled, seeded and chopped
1 medium sized yellow onion, finely chopped
2 garlic cloves, minced or pressed
3 or 4 fresh hot chili peppers, minced
½ cup minced fresh cilantro
2 tsp freshly squeezed lime juice
Salt
Spicy squash cakes:
4 eggs
4 cups (about 1 1/3 lbs) finely chopped or grated summer squash
1 cup fresh corn kernels (cut from about 2 large ears)
¼ cup finely chopped green onion
1 tbls minced fresh mild to hot chili pepper
1/3 cup freshly grated Parmesan cheese
1 cup freshly grated sharp Cheddar cheese
½ cup unbleached all purpose flour
3 tbls unsalted butter, melted
Salt
Black pepper
Ground cayenne pepper
Safflower or other high-quality vegetable oil for sautéing
Sour cream (optional)
Fresh cilantro sprigs for garnish
To make the salsa, combine the tomato, onion, garlic, chili pepper, cilantro, lime juice and salt to taste in a bowl; reserve.
To make the cakes, beat the eggs in a large bowl. Beat in the squash, corn, green onion, chili pepper, Parmesan and Cheddar cheeses, flour, and melted butter. Season to taste with salt and black & cayenne peppers.
Heat about 2 tablespoons oil in a sauté pan or skillet over medium-high heat. Spoon about 2 tablespoons of the squash mixture per cake into the hot oil and flatten to create uniform thickness; do not crowd the pan. Cook until golden brown on the bottom, then turn and cook the other side until golden brown, about 3 minutes total cooking time per cake. Transfer to a dish or pan lined with paper toweling and place in a warm oven. Cook remaining cakes.
To serve, arrange the cakes on individual plates with some of the salsa and a dollop of sour cream. Garnish with cilantro sprigs.
Recipes courtesy "James McNair's Squash Cookbook," written by James McNair, published by Chronicle Books, 1989.