For Diane who was looking for pattypan recipes...this was the only one I
could find:
Stuffed Pattypan Squash
Recipe By: Betty Crocker Fresh! Spring Recipes (adapted)
Serving Size: 4
16 tiny pattypan squash (about 1 1/2" )
1/2 cup soft bread crumbs
1 teaspoon chopped fresh thyme (or 1/4 t. dried)
1/4 teaspoon salt
2 green onions, finely chopped
Heat oven to 350 F. Heat 1 inch water to boiling. Add squash. Cook 6
to 8 minutes or until crisp-tender; drain. Cut off stem ends. Hollow
out squash; reserve squash shells. Chop squash meat finely. Mix squash
and remaining ingredients. Spoon 1 heaping teaspoon filling into each
squash shell. Sprinkle with Parmesan cheese, if desired. Place in
ungreased square pan, 9x9x2 inches. Bake uncovered 10 to 12 minutes or
until hot.
For Zoe who was looking for recipes using Asian Noodles, I have these:
Gomoku Soba (Noodles and Vegetables in a Flavorful Broth)
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 4
Amount Measure Ingredient Preparation Method
8 dried shiitake mushrooms
2 cups hot water
3 1/2 cups Konbu Dashi
5 tablespoons tamari soy sauce
1/2 cup sake
1/2 large carrot--thinly sliced
8 scallions--cut in 2 1/2" pieces
2 cups sliced Chinese cabbage--cut 1/2 inch thick
1 pound soba noodles
Soak the shiitake in 2 cups of very hot water for 20 to 30 minutes.
Reserving the liquid, remove the soaked shiitake, trim off and discard
the stems, and slice the caps into strips. There should be 1 1/2 cups of
shiitake dashi left. Combine this will 3 1/2 cups of konbu dashi (or
however much konbu dashi it takes to make a total of 5 cups). Add the
soy sauce, sake, and shiitake. Simmer. Briefly cook each vegetable in
the broth as it simmers, one vegetable at a time so that everything is
just barely cooked--or, just barely undercooked. Remove the cooked
vegetables from the stock and set aside for later.
Continue to simmer the broth as you cook the soba in a separate pot.
After the soba is cooked and drained, in each of four big bowls place
approximately a fourth of the noodles. Then arrange, as prettily as
possible, the vegetables. Pour a generous cup of broth over everything
in each bowl. The broth must be very hot so it can reheat the vegetables
and egg. Garnish with chopped scallions, and, if desired, hot red pepper
flakes to taste.
Notes: Variation: Snow peas, spinach and mung sprouts are also very
good in this dish. Snow peas should be briefly cooked with the other
vegetables. Add uncooked spinach or sprouts to the serving bowl before
pouring the hot broth over everything.
Hiyashi Somen (Chilled Noodles w/ Spicy Dipping Sauce)
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 4
Amount Measure Ingredient Preparation Method
Dipping sauce:
1 cup Shiitake Dashi
2 cups Konbu Dashi
2/3 cup tamari soy sauce
1 cup sake
1/4 cup mirin
1 teaspoon grated peeled gingerroot
1/2 cup finely grated daikon
1/2 cup chopped scallions
3 tablespoons finely grated fresh wasabi (or 1 T powder)
1/2 red bell pepper
1/2 cucumber
2 cups sliced Chinese cabbage
16 snow peas
1 sheet nori
1 pound somen noodles
In a medium saucepan, combine the dipping sauce ingredients. Simmer,
uncovered, for about 30 minutes. Remove from heat and set aside to cool
to room temperature.
Meanwhile, combine the daikon and the scallions and set aside. If using
wasabi powder, make a paste by thoroughly mixing a tablespoon of wasabi
powder with 2 tablespoons of cold water. Cover the wasabi after grating
or mixing.
Slice the red pepper half into thin strips. Peel and seed the cucumber
half and cut into matchstick pieces. Cut the Chinese cabbage into
1/2-inch slices. Stem the snow peas. Blanch the Chinese cabbage in
boiling water for 2 minutes and the snow peas for 1 minute. Set aside to
cool.
Toast the nori by waving it over a flame until it stiffens slightly, but
be careful--it burns easily. Crumble it into little pieces and set aside.
Boil the somen in 8 cups of water in a large pot for 3 minutes or
according to the directions on the package. Place the drained somen in a
bowl of cold water and ice cubes and let sit until completely cooled.
Add more ice if necessary. Drain the somen.
To serve, mound the cold somen in the middle of the platter. Arrange the
vegetables around the somen, paying great attention to color. Sprinkle
the crumbled nori on top of the noodles. In individual serving cups,
put 1/3 to 1/2 cup of dipping sauce, 1 tablespoon daikon, 1 tablespoon
scallions, and 1/2 teaspoon of wasabi or to taste. Dip each bite of
somen and vegetables into the dipping sauce. Keep freshening each sauce
cup with more dipping sauce and condiments, as needed.
Shiitake Dashi
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 1
Amount Measure Ingredient Preparation Method
16 dried shiitake mushrooms
8 cups boiling water
Place the shiitake mushrooms in a soup pot. Add the boiling water, cover
and let sit for about 30 minutes. Remove the shiitake mushrooms and
reserve the liquid as dashi. Shiitake dashi will keep refrigerated and
tightly sealed for four or five days.
Konbu Dashi
Recipe By: Sundays at Moosewood Restaurant
Serving Size: 1
Amount Measure Ingredient Preparation Method
1/2 ounce dried konbu
8 cups water
Bring the konbu and water to a boil. Turn the heat down, cover and simmer
for 20 minutes. Pour through a strainer to remove the konbu. The
remaining liquid is the dashi. If not using right away, let cool and
then refrigerate. Konbu dashi will keep for four to five days.
For the two people who were looking for silken tofu and regular tofu
recipes: if you email me privately I will send you some recipes off the
list, since it seems that tofu is taboo.
Kristin
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