Sauteed Squash Ribbons
This dish was created in a lightbulb moment when I was peeling zucchini for "Zucchini Pineapple" (a canning recipe) and realized after I threw the first peel in the compost that we usually EAT the peel. We liked it so much that the next night I added a yellow squash and used it as a bed for some wild salmon.
Ingredients:
1 summer squash (yellow or green) per person
EVOO to coat pan
large pat of butter from grass-fed cows
sea salt to taste
freshly ground black pepper
Directions:
1. Heat large saute pan on Medium and coat with extra-virgin olive oil.
2. Using a vegetable peeler, peel 1 squash per person (my large pan holds enough for 2 people) into the oil. Stop when you hit seeds, rotate the squash to get all the peel and non-seedy flesh.
3. Using tongs, toss the squash in the hot oil until tender. Add a pat of butter and toss.
4. Plate it up and sprinkle with sea salt and freshly-ground pepper to taste. You can top with sauteed or grilled salmon with dill and a squeeze of lemon juice as shown, grilled chicken would be nice, or just serve as a side dish.
Hon's Shortcake Biscuits
This is my grandmother's shortcake recipe, good not only with strawberries but any kind of fruit (try peaches!)
Ingredients:
3 cups flour
1 cup sugar
4 tsp baking powder
pinch of salt
2/3C whole milk or half and half
1 egg
vanilla extract to taste (about 1 tsp)
Directions:
1. Sift the dry ingredients together, crumble in like pie crust 1 and a half sticks of butter (she used to use Imperial "oleo" but I like unsalted butter).
2. Mix two thirds cup half and half (I use whole milk to lighten it up a little) to which I have added an egg and vanilla. Add to dry mixture.
Sometimes don't use all of the liquid, just moisten the mixture enough so it holds together but don't really stir it, the less handling the more tender the biscuit.
That’s where the recipe ends (getting a recipe with measurements and steps was hard enough, like most women who grew up cooking with their mothers prior to WW II, she assumed you knew what to do. Most of her “recipes” were just lists of ingredients.). But I drop these by spoonfuls (they do spread, but not a whole lot, they tend to be high and bumpy) on a lightly greased (use Pam) cookie sheet (I prefer an insulated one since I don’t like the bottoms really brown) and bake in a preheated 425 F oven until the tops are just getting lightly browned (some of the peaks may get a little darker, but don’t let them burn). Maybe 10-12 minutes depending on how large you made them.
Let them cool slightly (or thoroughly, your choice) and split horizontally or just leave whole since they tend to crumble. Put biscuit in the bottom of a bowl, add a generous amount of strawberries and their juice, or a bit of our Strawberry Dessert Topping. Top with whipped cream, ice cream, or just plain chilled cream or half and half and enjoy!
This dish was created in a lightbulb moment when I was peeling zucchini for "Zucchini Pineapple" (a canning recipe) and realized after I threw the first peel in the compost that we usually EAT the peel. We liked it so much that the next night I added a yellow squash and used it as a bed for some wild salmon.
Ingredients:
1 summer squash (yellow or green) per person
EVOO to coat pan
large pat of butter from grass-fed cows
sea salt to taste
freshly ground black pepper
Directions:
1. Heat large saute pan on Medium and coat with extra-virgin olive oil.
2. Using a vegetable peeler, peel 1 squash per person (my large pan holds enough for 2 people) into the oil. Stop when you hit seeds, rotate the squash to get all the peel and non-seedy flesh.
3. Using tongs, toss the squash in the hot oil until tender. Add a pat of butter and toss.
4. Plate it up and sprinkle with sea salt and freshly-ground pepper to taste. You can top with sauteed or grilled salmon with dill and a squeeze of lemon juice as shown, grilled chicken would be nice, or just serve as a side dish.
Hon's Shortcake Biscuits
This is my grandmother's shortcake recipe, good not only with strawberries but any kind of fruit (try peaches!)
Ingredients:
3 cups flour
1 cup sugar
4 tsp baking powder
pinch of salt
2/3C whole milk or half and half
1 egg
vanilla extract to taste (about 1 tsp)
Directions:
1. Sift the dry ingredients together, crumble in like pie crust 1 and a half sticks of butter (she used to use Imperial "oleo" but I like unsalted butter).
2. Mix two thirds cup half and half (I use whole milk to lighten it up a little) to which I have added an egg and vanilla. Add to dry mixture.
Sometimes don't use all of the liquid, just moisten the mixture enough so it holds together but don't really stir it, the less handling the more tender the biscuit.
That’s where the recipe ends (getting a recipe with measurements and steps was hard enough, like most women who grew up cooking with their mothers prior to WW II, she assumed you knew what to do. Most of her “recipes” were just lists of ingredients.). But I drop these by spoonfuls (they do spread, but not a whole lot, they tend to be high and bumpy) on a lightly greased (use Pam) cookie sheet (I prefer an insulated one since I don’t like the bottoms really brown) and bake in a preheated 425 F oven until the tops are just getting lightly browned (some of the peaks may get a little darker, but don’t let them burn). Maybe 10-12 minutes depending on how large you made them.
Let them cool slightly (or thoroughly, your choice) and split horizontally or just leave whole since they tend to crumble. Put biscuit in the bottom of a bowl, add a generous amount of strawberries and their juice, or a bit of our Strawberry Dessert Topping. Top with whipped cream, ice cream, or just plain chilled cream or half and half and enjoy!