Author Topic: Squash Time (New pics)  (Read 7481 times)

Offline 1vertical

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Squash Time (New pics)
« on: August 28, 2011, 05:25:39 PM »
Today was this year's peak for these guys...
« Last Edit: October 02, 2011, 07:03:33 AM by 1vertical »
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Offline chezteth

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Re: Squash Time (pic)
« Reply #1 on: August 28, 2011, 08:32:41 PM »
yummy, those look delicious!

Offline 1vertical

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Re: Squash Time (pic)
« Reply #2 on: August 29, 2011, 04:59:20 AM »
They are good for sure.  We par cook em in a little olive oil then bag em
freeze  em and have them to enjoy all winter.

When we cook them for the table, we put them back into a low-med skillet
add black pepper and just keep turning them till they carmelize...they get sweet
and as you said, yummy.
« Last Edit: August 29, 2011, 05:02:51 AM by 1vertical »
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Offline weazletoe

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Re: Squash Time (pic)
« Reply #3 on: August 30, 2011, 08:40:28 PM »
I slice them about 1/4 thick, and make a marinate from olive oil, fresh  minced garlic, salt, pepper, and oregano. A half hour soak, then on the grill for abot 3 minutes per side. Don't even taste like vegetables when I'm done.
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Offline boulderbrewer

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Re: Squash Time (pic)
« Reply #4 on: August 30, 2011, 09:24:13 PM »
Zucc's are a bit big, take 5 smaller ones (slice 1/4 thick) fry in olive oil till soft, add chopped tomatoes and cook down. Add basil (spices of choice) and cheese and roast in the oven for 30 minutes, serve over noodles or rice, you will be in heaven.
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Offline euge

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Re: Squash Time (pic)
« Reply #5 on: August 30, 2011, 10:39:24 PM »
All of you are a bunch of freaks. :D

Not very big on squash though I will eat it. Asian style is my preference- seared hot in a wok with garlic, sesame oil, and chili. Finish with soy sauce.

Hmmm maybe I'll just do a zucchini plant next year.
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Re: Squash Time (pic)
« Reply #6 on: August 30, 2011, 11:00:17 PM »
All of you are a bunch of freaks. :D

Asian style is my preference- seared hot in a wok with garlic, sesame oil, and chili. Finish with soy sauce.

That's sacrilege! (any anti-squash comments)

Yeah Asian style is pretty hard to beat

hey vert, that's a good looking pile of squash. cheers, j

Offline tschmidlin

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Re: Squash Time (pic)
« Reply #7 on: August 30, 2011, 11:06:13 PM »
I like a zucc grated and sauteed in olive oil with some garlic, cook it way down like you're doing caramelized onions.  Absolutely fantastic, I could eat that all day long.  Since it's walla walla season I've been doing those salted in a little olive oil and cooking them down and eating them just like that.  Amazing!
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Offline phillamb168

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Re: Squash Time (pic)
« Reply #8 on: August 31, 2011, 12:36:50 AM »
What, no ratatouille?
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Offline tschmidlin

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Re: Squash Time (pic)
« Reply #9 on: August 31, 2011, 12:50:15 AM »
The only thing I know about Ratatouille is that it was a cute movie. :)  But I'm willing to learn, do you have a good recipe to share?  I might have time to make it tomorrow.
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Offline euge

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Re: Squash Time (pic)
« Reply #10 on: August 31, 2011, 01:09:05 AM »
What, no ratatouille?

That I do like! My gateway vegetarian meal with basmati rice.
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Offline phillamb168

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Re: Squash Time (pic)
« Reply #11 on: August 31, 2011, 01:29:39 AM »
The only thing I know about Ratatouille is that it was a cute movie. :)  But I'm willing to learn, do you have a good recipe to share?  I might have time to make it tomorrow.

There is no recipe; cut up some onions, squash, tomatoes and eggplant, add in some olive oil, some fresh thyme, parsley, basil, a few cloves of garlic, salt & pepper, maybe a little red wine if you're feeling adventurous. Cook on low for a looong time. That's it. The Ratatouille (Film) version is called Confit Byaldi and was suggested to Pixar by Thomas Keller. http://www.nytimes.com/2007/06/13/dining/131rrex.html

You can use bell pepper in your ratatouille but that's not How We Do It Around Here.

And yes, served over rice or pasta, it's perfect.
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Offline tschmidlin

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Re: Squash Time (pic)
« Reply #12 on: August 31, 2011, 01:49:07 AM »
Come on Phil!  This is like saying "there is no recipe for beer.  Some malt in water, take the grain out, boil what's left, add some hops, boil some more, chill it and add yeast".

I'll do it, but that doesn't mean it's going to be good. :)
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Offline phillamb168

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Re: Squash Time (pic)
« Reply #13 on: August 31, 2011, 02:12:42 AM »
Come on Phil!  This is like saying "there is no recipe for beer.  Some malt in water, take the grain out, boil what's left, add some hops, boil some more, chill it and add yeast".

I'll do it, but that doesn't mean it's going to be good. :)

Yeah, sure there are techniques, but ratatouille is IMO the French equivalent of a grilled cheese sandwich. It doesn't matter how you do it, as long as it has the right ingredients. If you need a recipe, you're doing it wrong  ;)
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Offline pinnah

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Re: Squash Time (pic)
« Reply #14 on: August 31, 2011, 05:40:36 AM »
Ya'll are making me feel bad for thinking about slicing this fatty for the chickens on the compost pile!



One way to slow down a zuc plant is to let it concentrate on a monster for a while.
I might try that grated and caramelized idea.  Cheers.