I really
love my new camera, by the way.
It's almost that time of year where all of my vegetables start cracking and splitting under the spank of too much hard rain, and I've been frantically harvesting all of the last of my pattypans and tomatoes before they become food for the gastropods. The tomatoes are now coming off the vine green, especially since I discovered that they, like baby okra, are fucking delicious pickled with garlic and chilis in a fiery curry brine (don't worry,
Cookie, I'll show you soon). The squash, though, require a little more creativity.
Tonight I diced and roasted five or six of the baby
pâtisson with some minced garlic in a hot oven until browned. Saute some minced onion (I had an Italian red torpedo that is shallot-like in appearance and flavor) and a handful of arborio rice in a nice big spoonful of duck fat. Proceed with normal risotto-making procedure until about 3 minutes to the end, when you add some slivered green beans (the hangers-on from a late bloom) and the roasted squash.
Finish by stirring in a few spoonfuls of leftover arugula-pumpkin seed pesto, and then swab another spoonful on top. Hit it with some Parm Redge and maybe a chiffonade of squash blossom if you're feeling flirtatious. Enjoy with an acidic white - we have a Verdicchio dei Castelli di Jesi (Raphael 2007) that I'm really liking. Grassy, sprightly, with kefir lime and a little bee sting in the kisser.
I really love my new camera, by the way.
It's almost that time of year where all of my vegetables start cracking and splitting under the spank of too much hard rain, and I've been frantically harvesting all of the last of my pattypans and tomatoes before they become food for the gastropods. The tomatoes are now coming off the vine green, especially since I discovered that they, like baby okra, are fucking delicious pickled with garlic and chilis in a fiery curry brine (don't worry, Cookie, I'll show you soon). The squash, though, require a little more creativity.
Tonight I diced and roasted five or six of the baby pâtisson with some minced garlic in a hot oven until browned. Saute some minced onion (I had an Italian red torpedo that is shallot-like in appearance and flavor) and a handful of arborio rice in a nice big spoonful of duck fat. Proceed with normal risotto-making procedure until about 3 minutes to the end, when you add some slivered green beans (the hangers-on from a late bloom) and the roasted squash.
Finish by stirring in a few spoonfuls of leftover arugula-pumpkin seed pesto, and then swab another spoonful on top. Hit it with some Parm Redge and maybe a chiffonade of squash blossom if you're feeling flirtatious. Enjoy with an acidic white - we have a Verdicchio dei Castelli di Jesi (Raphael 2007) that I'm really liking. Grassy, sprightly, with kefir lime and a little bee sting in the kisser.
Posts
18 comments:
Great to see you using the last of your harvest in very creative ways. As per usual, your "voodoolily" ways never disappoint! (love the new shots from the cam too!).
Yummy. I'm jealous of your green tomatoes. I've had a bug up my ass to make green tomato pie- just to try it, cuz I never have.
I can imagine that they're delish pickled as well. We've been frying them up and serving them w/ red tomato jam at the restaurant for an app and they're pretty addicting.
we've already gotten pretty cold at night that i think it's pretty much over for my garden soon. i'm sad! although i can say i've never had pattypan, this risotto looks delicious. i love that you were able to use some more duck fat along w/ the leftovers from your AWARD WINNING (soon) pizza. MMMMMM.
Isn't that sad at the end of the summer. Here for me it's the end of the winter...great use of the pattypan! I need to make more risotto.
Great pics btw!
I made a butternt squash risotto for dinner last nigh with some lambkins.I lofe the addition of the pesto for added flavour:D
This is Voodoo Lily stuff indeed! YUM. I love pattypan.
Mmmm...I love the pesto and arborio combo here and I like how you used a different type of squash than the usual butternet. Everyone does the butternut squash risotto zzzzzzzzzzz. And duck fat! I gotta start cooking with that.
Very nice use of your harvest. But doesn't the rice take up too much room? I'm thinking of a summer squash (yellow crooknecks) casserole made from summer squash. Pretty much entirely. :P
(fiery curry brine! hurryhurry)
This is a delicious looking risotto. And yay for the new camera!
Nice "garden leftover" meal. Risotto is one of the best vehicles for any edible leftovers, it's like the puttanesca of rice dishes. And who doesn't respect a good spoonful of duck fat? Nice touch!
beautiful - all of it
my next post is a risotto as well
enjoy the new camera
it's amazing what they can do
nikon rulez
does anyone cool say 'rulez'?
does anybody cool care?
I still have herbs but it was close last night as it dipped to 3C!
Risottos were made for foot loose and fancy-free cooking...and drinking a bottle or two of wine.
Ya learned me something new...pastissons (Eurotrash, you).
Aaah risotto... The universal rubric for leftovers, orphans, and random scraps from the back of the fridge. Nice work. You remind me that we're overdue here.
looks delicious--and like you are having fun with your new camera. I like the idea of kafir lime and arugula.
This recipe is so a winner - put in my vote for you - hope you win the trip. I have to say watching the banter between you and Peter is hysterical.
I made risotto too today! Damn i love this stuff. Love that your growing your own stuff too. You get an A for that risotto.
Petah - I have one more trick up my sleeve...
Brittany - They're so nice and tart and crunchy green. Perfect for pie, I'd hazard.
Amy - The pattypans are as bad as zukes for taking over the yard - it was a nice change this year. :)
Judy - End of summer just means beginning of mushroom season! :D
Valli - I love that you called them lambkins.
Jen - Pattypans love you, too.
Rachel - It's nice to have something different once in awhile (though I could eat butternut squash risotto for breakfast).
Cookiecrumb - It did sort of dilute things a bit, but just squash isn't enough calories. :)
Mike - It really is nice to have an upgrade.
BB - It is the minestrone of rice dishes. :)
Claudia - I think only rappers use the 'z' in this fashion, but that's aight.
Peter the Greek - You'd never heard it called pâtisson before? You may be a great Greek, but you're not a very good Canadian, are you. :P
Jubilation T. Cornpwn - Yes, but yours will have house-cured duck prosciutto and lardo.
Maybelle's Mom - The wine's acidity cut straight to the bone, but it was nice with a rich risotto.
Giz - Peter is the big Greek brother I always wanted. Thank you for your vote! I really hope I win.
M. Zen - An A! I love getting an A. I'll come look at your risotto now.
Another fabulous feast from you. You have really producing some great food this week.
Post a Comment