Pumpkin & Squash | Saveur

Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Pumpkin and Sage One-Pot Pasta

Benjamin Kemper — Wed, 23 Nov 2022 21:41:35 +0000

Photography by Belle Morizio

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

Thanksgiving has come and gone, and in its wake is all that butter and sage and pumpkin you thought you were going to use up. What now? Cook this 30-minute pumpkin sage pasta recipe that’s low on cleanup and big on cozy fall flavor. The sauce gets an undertow of umami from a scoop of white miso—just remember that the paste can be salty, so taste before seasoning. Sprinkled with parm for richness and pumpkin seeds for crunch, this shockingly easy pasta happens to be vegetarian.

Yield: 4

Time: 30 minutes

3 Tbsp. unsalted butter
16 fresh sage leaves, plus 1 Tbsp. finely chopped
½ cup finely chopped shallots (about 3 medium)
1 cup canned pumpkin purée
3 Tbsp. shiro (white) miso
1 Tbsp. finely chopped fresh sage leaves
1 lb. dry rigatoni pasta
2 tsp. dark brown sugar or maple syrup
Pinch ground cinnamon
1½ cup finely grated Parmigiano Reggiano (4 oz.), plus more for garnish
2 tsp. cider vinegar
Kosher salt and freshly grated nutmeg
Toasted salted pumpkin seeds, for garnish

Instructions

In a large pot set over medium heat, melt the butter. When the foam subsides, add the sage leaves and fry until crisp and just beginning to brown, 1–2 minutes. Using a fork, transfer to a small bowl. Add the shallots to the butter and cook, stirring frequently, until soft and translucent, about 7 minutes. Stir in the pumpkin, miso, and chopped sage and cook until hot and beginning to sizzle, about 3 minutes more. Stir in 4¾ cups cups of water, then add the rigatoni, brown sugar, and cinnamon and turn the heat to high. When the liquid boils, turn the heat to medium and cover. Cook, stirring and scraping the bottom of the pot every 2 minutes to prevent sticking, until the pasta is nearly al dente, about 11 minutes.
Turn the heat to high and boil, stirring continuously, until the sauce has reduced slightly, about 2 minutes more. Remove from the heat. Stir in the Parmigiano, vinegar, and salt and nutmeg to taste and serve immediately, sprinkled with the pumpkin seeds, fried sage leaves, and more Parmigiano.

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Autumn Vegetable Tagine with Bulgur Wheat

Romy Gill — Fri, 18 Nov 2022 20:43:49 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Tagines—North African stews named for the conical covered pots in which they’re traditionally cooked—are widely loved throughout Europe, the U.K., and beyond. This vegetarian tagine recipe, inspired by a Claudia Roden dish a friend once cooked for me when I first moved from India to England, is one of my family’s favorites. Our kitchen is a happy place whenever I make it. The sweet and gently spicy stew reminds me of my mum’s wholesome cooking, and it was a great comfort to me when I was lonely and homesick in a new country. I love that the recipe is simple and economical enough for my eldest daughter to cook for herself at the university. If you’re strapped for time, do what she does and swap in whatever frozen or leftover vegetables you have in the fridge.

My friend, Moroccan chef and cookbook author Nargisse Benkabbou, likes to use a stock cube for dishes like this, finding that the pantry staple lends a helpful hit of concentrated flavor without diluting the stew, which should be saucy and rich and not too watery. Couscous is the classic accompaniment, but I like to swap it out for nutritious and flavorful bulgur wheat.

Yield: 6

Time: 1 hour

Ingredients

For the tagine:

10 oz. peeled sugar pumpkin, cut into 1½-in. chunks
10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks
2 large red or white onions, thickly sliced (3 cups)
1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips
1 medium sweet potato, peeled and cut 1½-in. chunks
¼ cup plus 3 Tbsp. olive oil, divided
2 tsp. ground cumin, divided
2 tsp. kosher salt, divided, plus more to taste
4 garlic cloves, finely chopped
One 15-oz. can chopped tomatoes
2 tsp. harissa
1 tsp. ground coriander, plus more to taste
1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water
One 15-oz. can chickpeas, drained and rinsed
10 dried apricots, coarsely chopped
Coarsely chopped fresh cilantro (optional)

For the bulgur:

1½ cup bulgur wheat
½ tsp. kosher salt
¼ cup dried cherries, finely chopped
¼ cup raisins, finely chopped
2 Tbsp. dried chives

Instructions

Preheat the oven to 425ºF; line a large rimmed baking sheet with parchment paper. To a large bowl, add the pumpkin, squash, onions, bell pepper, and sweet potato. Add 6 tablespoons olive oil, 1 teaspoon cumin, and ½ teaspoon salt, and toss to coat. Transfer the vegetables to the lined baking sheet, and roast, stirring occasionally, until the vegetables begin to soften and turn golden brown, 20–25 minutes.
Meanwhile, in a large tagine or heavy pot, warm the remaining olive oil over medium heat. When the oil is hot and shimmering, add the garlic and cook, stirring occasionally, until just browned, about 3 minutes. Stir in the canned tomatoes and continue cooking, stirring occasionally, until the sauce is fragrant, about 5 minutes. Stir in the remaining salt and cumin and the harissa, coriander, and vegetable broth, then add the chickpeas and cook until heated through, about 5 minutes. Remove from heat.
Once the roasted vegetables are cooked, return the pot of sauce to low heat. Stir in the roasted vegetables and apricots and cook, stirring occasionally, until the roasted vegetables are completely tender, about 10 minutes. Adjust the seasoning to taste with more salt, then remove from the heat. Cover and keep warm while you prepare the bulgur.
In a large bowl, stir together the bulgur wheat and 1½ cups boiling water. Set aside to soak at room temperature for 5 minutes, then add the cherries, raisins, and chives and toss gently to combine. Set aside again until the bulger is tender, the dried fruit is plump and hydrated, and all of the water has been absorbed, about 15 minutes more.
To serve, scoop the warm bulgur into bowls, top with the vegetable tagine, and garnish with fresh cilantro, if desired.

The post Autumn Vegetable Tagine with Bulgur Wheat appeared first on Saveur.

Chai-Spiced Pumpkin Basbousa

Majed Ali — Fri, 18 Nov 2022 15:40:06 +0000

PHOTOGRAPHY BY MAJED ALI

At its simplest and most traditional, basbousa—also known as namoura and harisa—is a semolina cake soaked in sugar syrup. The fluffy crumb absorbs the syrup resulting in a crumbly-yet-moist pudding that’s widely loved throughout the Middle East. Home and pro bakers in the region have adapted this cake over time and there are numerous variations. Some add shredded coconut and some flavor the sugar syrup with orange or lemon peel. Others include a floral whisper with the addition of rose or orange blossom water. For this recipe, though, I also drew inspiration from the West.

Back in the fall of 2017, I was living in Houston, nursing my dad who had been diagnosed with cancer. I missed the flavors of home and yearned to sit with loved ones in our majlis back home, savoring small pieces of basbousa with cups of spiced afternoon chai.

In the U.S.—as elsewhere in the world—fall is peak pumpkin season, and when I visited Houston’s neighborhood grocery stores, I couldn’t take my eyes off the mountains of multicolored fresh specimens, shelves upon shelves of pumpkin spice products, and the pyramid-shaped display of canned pumpkin purée. Pumpkin is an important ingredient in Persian Gulf regional cuisine—I grew up eating it in stews, soups, and puddings. But in the UAE, canned pumpkin doesn’t really exist. There, cooks prefer making pumpkin purée from scratch, either by boiling it until soft, or roasting it in the oven until charred and faintly smoky. This simple and nostalgic pumpkin spice cake works well using either the canned or roasted version. Serve it warm or at room temperature with a drizzle of cold cream, or a dollop of labneh or crème fraîche.

Yield: 12

Time: 1 hour

Ingredients

For the basbousa:

9 Tbsp. melted unsalted butter, plus more for greasing
1¾ cup fine semolina
1 Tbsp. baking powder
1 tsp. cinnamon
½ tsp. fine sea salt
¼ tsp. nutmeg
¾ cup sugar
1 tsp. vanilla extract
3 large eggs
¾ cup plus 2 Tbsp. pumpkin purée
Finely-chopped pistachio, or any nut, for garnish

For the chai syrup:

1 cup sugar
3 chai teabags
5 green cardamom pods, crushed
1 cinnamon stick
3 cloves
1 Tbsp. unsalted butter
2 Tbsp. fresh orange juice

Instructions

Make the basbousa: Place a rack in the center of the oven and preheat to 350° F. Grease an 8- by 8-inch square cake pan and line the bottom and two sides with a sheet of parchment paper, leaving 3 inches of overhang on two of the sides.
In a medium bowl, whisk together the semolina, baking powder, cinnamon, salt, and nutmeg. In a large bowl, whisk together the melted butter, sugar, and vanilla. Beat in the eggs, one at a time, then continue whipping until the batter is frothy, about 2 minutes. Gently fold the dry ingredients into the butter mixture just until no dry streaks remain, then fold in the pumpkin purée. Pour the batter into the prepared pan, smooth the surface, and bake until a toothpick inserted into the middle comes out clean, 25–30 minutes. Set aside to cool to room temperature.
Meanwhile, make the chai syrup: In a small pot, stir together the sugar and 1½ cups water over low heat until the sugar has completely dissolved, about 2 minutes. Add the teabags, cardamom, cinnamon stick, and cloves, bring it to a boil, then turn the heat down to maintain a strong simmer. Cook until the syrup is concentrated and deeply flavorful, about 10 minutes. Turn off the heat, remove and discard the spices, then transfer the teabags to a small sieve. Hold the sieve above the saucepan, pressing on the teabags to extract as much liquid as possible, then discard them. Stir in the butter and orange juice, then set the syrup aside to cool to room temperature.
When the cake has cooled, poke it all over with a toothpick, around 12 times. Pour the cooled syrup over the cake, cover loosely with foil, and set aside for 1 hour to allow the cake to absorb the liquid. Slice the basbousa into 12 pieces and serve warm or at room temperature. Basbousa keeps well in an airtight container for up to 3 days.

Note: While canned pumpkin works well in this basbousa recipe, I prefer the flavor and texture of oven-roasted pumpkin purée. To make your own, start with two small sugar pumpkins, slice them in half lengthwise, then scoop out and discard the seeds (or save them for another use). Transfer the pumpkins, cut-side-down, to a large baking sheet, transfer to a 400° F-oven and roast until the flesh is very soft and slightly charred in places. Set aside to cool to room temperature, then use a spoon to scoop the flesh away from the skin. Using a fork or potato masher, smash the flesh to a purée.

The post Chai-Spiced Pumpkin Basbousa appeared first on Saveur.

Braised Winter Squash with Fermented Black Beans

Hannah Che — Thu, 10 Nov 2022 15:40:07 +0000

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Similar to red-braising (紅燒 hóngshāo)—the Shanghainese technique of slowly cooking in a flavorful concoction of ingredients like soy sauce, rice wine, and sugar—smother-braising (燜 mèn) is simpler and shorter and often relies on more delicate, lighter-colored condiments. In this braised winter squash recipe, the technique allows the vegetable’s beautiful orange hue to shine through.

In this dish, from cookbook author Hannah Che, winter squash’s natural sweetness is complemented by salty, savory fermented black beans. The squash cooks until buttery and tender, on the verge of falling apart. Che suggests seeking out kabocha squash, which has a velvety, starchy softness and flavor reminiscent of roasted chestnut, but any firm-fleshed winter squash, like red kuri, butternut, or Hubbard, will also work.

One 1-lb. winter squash
2 Tbsp. vegetable oil
4–5 dried Tianjin or Sichuan chiles, snipped into ½-inch pieces and seeds shaken out
1 Tbsp. fermented black beans, coarsely chopped
3 garlic cloves, thinly sliced
1 cup unsalted vegetable stock of any kind, or water
1 tsp. sugar, plus more as needed
½ tsp. kosher salt, plus more as needed
½ tsp. toasted sesame oil
Pinch freshly ground white pepper
1 scallion, green part only, thinly sliced

Instructions

Peel and core the squash and cut it into 1½-inch wedges. Cut each wedges into ½- by 1½-inch pieces.
Heat a wok over high heat, then add the vegetable oil, swirling to coat the inside surface. Add the dried chiles and stir-fry just until they begin to darken in color, about 10 seconds. Add the fermented black beans and garlic and let them sizzle until fragrant, about 30 seconds. Add the squash and stir to coat in the fragrant oil, then pour in the stock and bring to a boil. Add the sugar and salt, then cover, and turn the heat down to maintain a gentle simmer. Cook until the squash has absorbed most of the liquid and is tender enough to pierce with a chopstick, 5–7 minutes.
Uncover the wok and adjust the seasoning to taste with more sugar and salt. Remove from the heat, stir in the sesame oil and a white pepper, scatter the sliced scallions on top, and serve.

The post Braised Winter Squash with Fermented Black Beans appeared first on Saveur.

Our Best Pumpkin Recipes Celebrate the Flavor of Fall

SAVEUR Editors — Thu, 06 Oct 2022 16:57:39 +0000

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

Pumpkin lovers, rejoice! ‘Tis the season once again for pumpkin-y lattes, soups, pies—and even beer.

America has a millennia-old affinity for the humble squash. Early Indigenous planters grew it alongside corn and beans according to the Three Sisters method, which enriched the soil and made for abundant harvests season after season. They used every part of the plant, down to the nutrient-packed seeds.

Given this rich history, cooking with pumpkin is truly a celebration of the Americas’ culinary heritage. Whether you reach for an heirloom variety, like Hooligan, Cotton Candy, or Dutch Fork, or crack open a can of p umpkin purée, keep these recipes handy all autumn long.

Pumpkin Cheesecake

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

This cheesecake has a zingy walnut-gingersnap crust and a rich cream filling with a punch of rum. Get the recipe >

Maple Pumpkin Brûlée Pie

Photography by Andrew Ingalls

A glug of maple syrup adds natural sweetness to this caramelized autumn dessert. Get the recipe >

Easy Pumpkin Pie with Press-In Oat Crust

Photography by Thomas Payne

Toasted pumpkin seeds and old-fashioned rolled oats make this hand-formed crust a snap. Get the recipe >

Pumpkin Pie Ice Cream Pie

Those who take their pumpkin pie “à la mode” will rave about the velvety ice cream filling of this rendition. To top things off? A drizzle of hot fudge, please. Get the recipe >

Mango and Pumpkin Spice Cake

Photography by Ryan Liebe

In this recipe shared by Senegalese chef Pierre Tham, ripe mango adds tropical brightness to a pumpkin cake infused with ginger and cinnamon. Get the recipe >

Farmers’ Cheese with Onion and Pumpkin Seed Oil

Photography by Chris Court

Cold-pressed pumpkin seed oil from Slovenia is the secret to this savory spread that we love to slather on toast rounds or serve as a dip with crunchy radishes. Get the recipe >

Pumpkin Seed Brittle

Photography by Thomas Payne

Save the seeds when carving Halloween pumpkins for a sweet-and-savory twist on this old-school treat. Get the recipe >

Steirische Kernöl Eierspeise (Styrian Scrambled Eggs with Pumpkin Seeds and Oil)

Photography by Thomas Payne

From Austria’s southeast, this filling breakfast scramble is loaded with shallots, ham, and Emmentaler cheese, all topped with toasted pumpkin seeds. Get the recipe >

Pumpkin Soup with Orange and Parmigiano-Reggiano

Photography by Anders Schonnemann

Try making this creamy soup with a mellow, heirloom pumpkin variety like Hokkaido, also called red kuri, which has a distinct chestnut flavor. Acorn or kabocha squash are good substitutes. Get the recipe >

Crema de Auyama (Dominican Cream of Pumpkin Soup)

In the capital of Santo Domingo, Dominicans top their silky smooth pumpkin soup with chunks of queso para freír, a firm, white local cheese. Get the recipe >

Caribbean Pumpkin Soup

Photography by Penny De Los Santos

Green-skinned calabaza, available at many Caribbean and Latin grocers, is the go-to pumpkin for this cream-laced soup, but butternut squash makes a fine substitute. Get the recipe >

Fire-Roasted Pumpkin with Pecans, Honey, and Jalapeño Dressing

Photography by Kevin Vaughn

In Argentina, chefs grill wedges of pumpkin asado-style over open flame, then pair them with a peppery salsa criolla. Get the recipe >

Rack of Lamb with Roasted Pumpkin and Chickpea Salad

Photography by Farideh Sadeghin

In this meal-in-one recipe, rack of lamb sings alongside a pumpkin-chickpea salad seasoned with garam masala and tossed in labneh-feta dressing. A sprinkling of toasted pepitas adds maximum crunch. Get the recipe >

The Rule of Threes

Photography by Samuel Kim

Adapted from a punch recipe by Death & Co. in Denver, this cognac-and-sherry cocktail gets its subtle vegetal flavor from a simple syrup infused with pumpkin spice tea. Get the recipe >

The post Our Best Pumpkin Recipes Celebrate the Flavor of Fall appeared first on Saveur.

Summer Squash Tacos with Queso Fresco and Avocado Salsa

Fatima Khawaja — Mon, 22 Aug 2022 18:59:26 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Welcome to SAVEUR’s column on how to cook local produce according to our test kitchen manager, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

“All the fruits and vegetables are exceptional in Baja” Javier Plascencia tells me. The Tijuana-born chef heads up six restaurants across the peninsula and he’s well known for his expertise in making local ingredients shine. When we met in Cabo San Lucas earlier this year, onboard Animalón by the Sea (Plascencia’s new floating ocean-to-table restaurant), we chatted about the produce Mexico’s west coast and New York City’s farmers markets have in common—particularly the green and yellow summer squash that flood our markets and kitchens in July and August.

Squash are indigenous to North, Central, and South America and these plants have been an important part of the Mexican diet for millennia—upwards of 10,000 years by some estimates. Summer squash can be identified by their thin and tender skin, which sets them apart from heartier winter varieties. Like winter squash, though, the thin-skinned fruit (yes, squash is a fruit) is available in a plethora of shapes, varieties, and sizes. When left to grow in the field, they can become enormous (the largest on record exceeded 2,000 pounds), but in general, farmers and gardeners prefer to harvest their squash a little young, when the flesh is at its sweetest, most flavorful, and least watery. I personally love dainty patty pan squash, which can be cooked and enjoyed whole—but don’t worry if you find yourself with an oversized specimen: these can be grated and baked into a beautiful quickbread or chunked up for a classic ratatouille.

Plascencia likes to blend fresh local squash with fava beans and use the resulting purée as a filling for tacos. For my own Baja-inspired riff, I opted to keep this star ingredient simple, chunky, and a little bit al dente. I perfumed the squash with cumin and red chile powder, piled it into fresh corn tortillas, then topped the tacos with queso fresco, onions, and Plascencia’s tart and creamy avocado salsa.

Whether you’re growing your own summer squash or buying them from the market, this ingredient always arrives in abundance. Store summer squash and zucchini in a dry place in your fridge, trim away any mushy spots before using, and discard entirely any that become slimy.

Yield: 6 tacos

Time: 40 minutes

2 Tbsp. vegetable oil
4 medium yellow summer squash (1¼ lb.), cut into 1-in. chunks
¾ tsp. ground cumin
¼–¾ tsp. cayenne pepper
Kosher salt
1 medium avocado, peeled and pitted
3 Tbsp. fresh lime juice, plus lime wedges for squeezing
¼ cup coarsely chopped cilantro, plus more for garnish
Six 6-in. corn tortillas
½ small yellow onion, coarsely chopped
1 cup crumbled queso fresco (5 oz.)

Instructions

To a large skillet set over medium-high heat, add the oil. When the oil is hot and shimmering, add the squash, cumin, and cayenne. Season lightly with salt and cook, stirring occasionally, until light golden and barely tender, about 10 minutes. Remove from the heat, adjust the seasoning to taste, and set aside.
To a blender, add the avocado, lime juice, cilantro, and ¼ cup of water. Blend until smooth, season to taste with salt, and set aside.
Assemble the tacos: Either directly over a gas burner or in a dry cast iron skillet set over medium-high heat, toast the tortillas, turning once, until soft and pliable, about 1 minute. Transfer to a platter in a single layer.
To serve, evenly spoon the squash atop the tortillas, then top each taco with the reserved avocado salsa, onion, and queso fresco. Garnish with cilantro and serve warm, with lime wedges for squeezing.

8 Amazing Ways to Use Up Zucchini and Summer Squash

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

When grilling just won’t cut it, we’ve got you covered with these knockout recipes.

The post Summer Squash Tacos with Queso Fresco and Avocado Salsa appeared first on Saveur.

Zucchini and Feta Fritters

Yasmin Khan — Mon, 02 Aug 2021 16:00:00 +0000

Get the recipe for Zucchini and Feta Fritters ». Simon Bajada

These plump, pan-fried fritters, which are traditionally served warm or at room temperature as part of a Turkish mezze spread, are perfect for late summer and early fall, when fresh zucchini is in abundance. This recipe is based on a version that cookbook author Yasmin Khan enjoyed at the London Turkish fireside restaurant Testi.

Featured in: “The Unifying Power of London’s Turkish Grill Houses.”

Equipment

3 medium zucchini, coarsely grated (4 cups)
1 ¹⁄₂ tsp. kosher salt, divided
4 large eggs, beaten
¹⁄₂ cup plus 2 Tbsp. all-purpose flour
3 medium scallions, finely chopped (⅓ cup)
¹⁄₄ cup finely chopped fresh dill
2 large garlic cloves, finely chopped (1 tsp.)
1 tsp. ground coriander
¹⁄₂ tsp. ground coriander
¹⁄₂ tsp. sweet paprika
Freshly ground black pepper
5 oz. feta, crumbled (1 cup)
Canola or sunflower oil, for frying
Labneh or thick plain yogurt, for serving
Lemon wedges, for serving

Instructions

Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and set aside to drain for 30 minutes. Use your hands to squeeze the zucchini to remove as much liquid as possible.
To a large bowl, add the zucchini, eggs, flour, scallions, dill, garlic, coriander, and paprika, and mix well with a spatula. Add remaining salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much.
Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. To a large, heavy skillet, pour oil to a depth of ¼ inch and set over medium-high heat. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total.
Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.

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23 Zucchini Recipes to Use Up Your Summer Bumper Crop

SAVEUR Editors — Mon, 18 Mar 2019 22:24:22 +0000

This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese. Farideh Sadeghin

We love zucchini, but by the time summer’s in full swing—and the flood of summer squash threatens to engulf us—we’re sometimes struggling to come up with ways to use it. Fortunately, zucchini is an incredibly versatile vegetable at home in anything from soup, to pasta, to pizza, and even to chocolate cake. You’ll never get bored of this bountiful summer vegetable thanks to our collection of zucchini recipes.

Tender, flavorful zucchini is a great pizza topping. It pairs with smoked mozzarella and basil in two of our recipes—one with butternut squash and bell peppers and the other with a nutty walnut pesto. Zucchini is also the perfect partner for other members of the summer squash family, like yellow squash, whether roasted for a farinata (Italy’s chickpea pancake) or grilled with a sweet-and-spicy vinaigrette. Cut into matchsticks, it’s also wonderful raw in a slaw.

Finally, you might not associate zucchini with dessert, but it really is at home in chocolate cake. Don’t let the thought of vegetables and chocolate put you off—the zucchini just bulks up the cake and helps keep it moist. Even though chocolate’s involved, we’ll let you pass this one off as your vegetables for the day.

Find all these dishes and more in our collection of zucchini recipes.

Farinata with Summer Squash, Goat Cheese, and Preserved Lemon

Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese

Yellow squash and zucchini, with plenty of Mediterranean herbs and fresh cheese, cooked inside or out, are a perfect warm weather side. Get the recipe for Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese »

Seared Scallops with Zucchini “Ravioli” and Tomato

Tomato water, a delicate pink broth made by draining lightly cooking tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini–ingredients found in abundance near Twins restaurant. “The tomato water reminds us of the juices that would drain from our grandmother’s adzhika,” the brothers say, a salsa-like condiment from their native town of Kuban.

Provençal Vegetable Tian

Grilled Squash and Scallions with Chile-Honey Vinaigrette

Zucchini Latkes

Spicy Thai-Style Zucchini Carrot Salad

Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together. Get the recipe for Spicy Thai-Style Zucchini Carrot Salad »

Zucchini Crisp

Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert. Get the recipe for Zucchini Crisp »

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Zucchini Bread

Red Roast Chicken with Lemon and Garlic

Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)

Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza. Get the recipe for Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini) »

Chocolate Zucchini Cake

A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk. Get the recipe for Chocolate Zucchini Cake »

Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)

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Makombu-Squash Soup

Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo. Get the recipe for Makombu-Squash Soup »

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Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)

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Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)

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The post 23 Zucchini Recipes to Use Up Your Summer Bumper Crop appeared first on Saveur.

Farinata with Summer Squash, Goat Cheese, and Preserved Lemon

Kat Craddock — Tue, 30 Jul 2019 15:01:01 +0000

Photography by Jenny Huang

Savory chickpea pancakes have long been a part of the cuisines of Italy and southern France. While farinatas are typically enjoyed unadorned as a street food or appetizer, we find that the rich and oily dough makes a satisfying base for a roasted summer vegetable tart; tangy preserved lemon (store-bought or homemade) and fresh chèvre nod to the dish’s Mediterranean roots.

Featured in: This Chickpea Pancake Is the Perfect Canvas for Any Summer Vegetable

Equipment

Yield: serves 4

Time: 2 hours 5 minutes

1 cup (4¼ oz.) chickpea flour
½ cup extra-virgin olive oil, divided, plus more for drizzling
2 medium garlic cloves, finely grated (1 tsp.)
1 tsp. dried thyme leaves
¾ tsp. kosher salt, plus more as needed
½ tsp. dried oregano
12 oz. assorted summer squash, such as zucchini and yellow squash, cut into ½-inch slices or halved lengthwise if very small
Freshly ground black pepper
1 preserved lemon, thinly sliced, seeds discarded
½ cup (3 oz.) fresh goat cheese
Fresh basil leaves, for topping (optional)

Instructions

In a large bowl, whisk together the chickpea flour, 2 tablespoons oil, garlic, thyme, salt, oregano, and 1½ cups cold water. Cover with plastic wrap and set the batter aside at room temperature for at least 1 hour and up to overnight.
Place a 12-inch cast-iron skillet on a rack in the center of the oven and preheat to 425°F. Set a second rack in the top third of the oven. When the skillet is hot, add 2 tablespoons oil, swirling carefully to coat the bottom. Return the skillet to the oven and let the oil heat for 2 minutes, then pour in the batter, tilting the skillet until the batter settles into an even layer. Return to the oven once more and cook until the edges are golden and a toothpick inserted into the center comes out clean, 25–30 minutes.
Meanwhile, on a large baking sheet, add the squash and remaining ¼ cup oil; toss to coat. Season liberally with salt and pepper, transfer to the top rack in the oven, and roast until the squash is tender when poked with a fork but still holds its shape, 20–25 minutes.
Remove both the squash and the farinata from the oven; let cool slightly. Using a thin offset spatula, slide the farinata onto a cutting board or large platter. Arrange the squash, preserved lemon, and goat cheese over the top. Cut the farinata into strips or wedges and serve hot, topped with the basil and drizzled with more olive oil if desired.

The post Farinata with Summer Squash, Goat Cheese, and Preserved Lemon appeared first on Saveur.