More fun with the box of squash: Zucchini, Squash, and Basil Soup

As I mentioned in my last post, I recently received a box full of squash and zucchini in the mail courtesy of my father and his garden. I used some of it for a squash, mushroom, marinara penne. I used some more of it for zucchini cupcakes. And I still had about 2 pounds left, i.e. the perfect amount for a soup. To be specific: zucchini, squash, and basil soup.

But, how did I know I had 2 pounds left? Well, I think it is about time you meet my new favorite kitchen acquisition: the scale.

Over the past few months, I keep on having these moments where I wish I had a scale. How many onions equal 2 1/2 pounds? Is this the right amount of crystallized ginger? How much is one serving of penne (I always cook way too much pasta)? And the questions proliferate from here. So I finally decided to buckle down and buy a scale. And I love it! Within the first two days of receiving it in the mail, I used it three times for cooking purposes (and probably 5 or 6 times just for fun). It is one of those purchases that I am going to use all the time and a year from now I will probably think, how ever did I manage without my scale?

Back to the soup. Since I had squash, zucchini, and onion from my father's garden and loads of basil on my porch, I decided to make a zucchini, squash, and basil soup. I was tempted to throw in some tomatoes or potatoes, but in the end I decided I wanted something a bit more 'pure'. And I am so glad I decided to keep it simple. The flavors were elegant, but well-rounded. The color was just beautiful! And it was so easy to make.

As you know, there was Colorado-grown squash and zucchini. And thanks to my kitchen scale, I knew that I had 2 lbs and 2 ounces. Also, since a couple of the squash were bigger, I went ahead and seeded them to try and avoid any bitterness.


My father also included a yellow, white, and red onion in the parcel. So those made it in. And let me tell you, they were so fresh I though I would never stop crying!


Beyond the squash and onion, most of the flavor for this recipe came from 2 ingredients: garlic and basil.


To prepare the soup, saute the onions.

Then add the garlic just before the onions are done. Even when recipes say to add the onions and garlic at the same time, I think that the garlic inevitable burns if you do this. So I have taken to adding the garlic right at the end of the onion-saute step.


Next, pile in the zucchini and squash. And flavor it with salt and pepper.
(How lovely is this color combination?)

Once that gets tender, you add the stock. Bring it to a simmer and simmer for 15 minutes or so.

Add in the basil and let the basil infuse the soup for a couple minutes.

Remove from heat, puree, and you are ready to go!

I garnished it with some small basil leaves and a generous amount of freshly grated parmesan.

Zucchini, Squash, and Basil Soup (adapted from epicurious)

Ingredients:
2 Tablespoons butter
2 Tablespoons olive oil
1 medium onion (I used 3 small)
4 cloves garlic, minced
2 lbs zucchini and sqaush, halved length-wise and thinly sliced
1 tsp salt (plus pinches for seasoning each layer)
1 tsp freshly ground black pepper (plus pinches for seasoning each layer)
3 cups low-sodium chicken stock
1/2 cup julienned basil

Directions:
Heat butter and olive oil over medium heat. Add onion and saute until onion is transluscent, about 7 minutes. Add garlic and saute for 1 minute. Add zucchini, squash, salt, and pepper. Saute for 5 minutes, stirring occasionally. Add 3 cups stock, bring to a boil, and reduce the heat to low. Simmer, partially covered, for 15 minutes or until the squash is tender. Stir in basil and let that simmer for another minute. Remove from heat and puree. Season to taste.

La Fête de Julia, Part Un

Apparently August 7-9, 2009 was a holiday weekend. The occasion: Julia Child and her wonderful ways. The festivities started Friday night with me making Julia's recipe for French onion soup from The Way to Cook. Saturday included seeing Julie & Julia, not being able to speak after the movie because I was so moved (inspired, in awe, amazed), and sitting down to a delightful French meal, complete with a cheese plate, arugula salad, French onion soup, Gloria Ferrer Blanc de Noirs, and a Leoville Barton Bordeaux. But, that wasn't quite enough to celebrate Julia properly, so on Sunday I made my first Beef Bourguignon and a peach crumble. Couple that with another cheese plate, a Coppola Sofia rose and Pol Roger champagne, and it was an appropriate end to a weekend dedicated to la belle Julia.

Clearly, this is way too much deliciousness for one post. So I figured a 3 day holiday deserves a 3 part post. Part Un includes the recipe for French onion soup. Part Deux is all about the Beef Bourguignon (a la Ina Garten). And Part Trois includes the recipe for the peach crumble (aussi a la Ina Garten).

I suppose at this point there I can say nothing other than... Bon Appetit!

To start: French onion soup (adapted from The Way to Cook)

(I have kept the recipe the same, except I added a pinch of dried thyme.)

The ingredients

Now caramelizing the onions. I used a mixture of red, yellow, and vidalia onions. Chop them up and saute them until they are transluscent.

Raise the heat and cook them for 40 minutes, stirring frequently until they become a lovely, dark brown.

Then you sprinkle the onions with flour and let that cook for a few minutes.

Next you remove it from the heat and whisk in the hot stock.

Return it to the heat, bring it to a simmer and add the rest of the broth, brandy, and vermouth (you could substitute this with dry white wine).

Bring to a boil and simmer for 1 1/2 hours. The longer it simmers, the better it gets.

For serving, how could you resist topping it with a crouton and Gruyere? Ladle the soup into oven-proof bowls.

Float a 1/2 slice of toasted bread on top.

Sprinkle with Gruyere.

Bake in the oven until the cheese is melted and golden.

Ingredients:

3 Tablespoons butter

1 Tablespoon olive oil

8 cups thinly sliced onions (2 ½ pounds) (I used Vidalia, red, and yellow)

1 pinch thyme (2-3 sprigs fresh thyme)

½ tsp salt

¼ tsp pepper

½ tsp sugar

2 Tablespoons flour

2 ½ quarts beef stock, 2 cups of which should be hot

4-5 Tablespoons Cognac or good brandy (I used E&J VSOP)**

1 c dry vermouth (or dry white wine)

1/2 inch slices of toasted rustic bread (I used Pugliese)

1/4+ cup grated Gruyere per bowl

Over medium heat, heat butter and oil. Once butter has melted, add onions and thyme. Heat for 10 minutes, stirring frequently until translucent. Add salt and sugar. Raise heat to medium-high and let onions brown, stirring frequently, until they are a dark walnut color, 25-30 minutes. Sprinkle the flour and cook for 3-4 minutes. Remove from heat. Let cool a moment then whisk in 2 cups of hot stock. Return to the heat and bring to a simmer. Add the rest of the stock, brandy, and vermouth. Bring to a boil, reduce heat to low, and simmer slowly for 1 ½ hours.

To serve gratineed:

Toast ½ inch slices of bread for 10 minutes at 400 degrees, turning once.

Ladle the soup into the bowls.

Place a toast on top. Cover with ¼ cup shredded Gruyere.

Bake in 450 degrees for 10 minutes until cheese is bubbly and golden.

**Notes on Cognac and brandy: Both the French onion soup and the Beef Bourguignon call for Cognac or very good brandy. Now, what's the difference between Cognac and brandy, you ask. Well, after some research I learned that Cognac is a specific type of brandy produced according to strict standards in the Coganc region of France. So while all Coganc is brandy, not all brandy is Cognac. And since Cognac must meet very high standards, it is a very, very good brandy. So I was faced with a dilemma: do I buy the cognac, which costs upwards of $25 a bottle, or do I substitute brandy? And, if so, what brandy is a good enough substitute? Being a graduate student, I decided to exercise some restraint and do research on the highest quality, least expensive brandy on the market. My research pointed to E&J VSOP Brandy. It is produced by Gallo in California and it costs about $10-15 per bottle. While not terribly expensive, this particular brandy has won all sorts of awards and is generally regarded as a mid-range brandy (good enough to drink on its own, or to cook with if you want really good ingredients). It has a very nice, complex flavor and I was pleased with how the substitution came out.

Still to come... Part Deux: Beef Bourguignon

A lot-a frittata (I could not resist)

So, I was rummaging through my refrigerator and noticed that I had quite a few eggs that were about to expire. I also noticed that I had some left over leeks, mushrooms, and zucchini. And, always (always!), I had some Gruyere. It all became clear: time to make a leek, mushroom, zucchini frittata.

I love making frittatas, not just because they are a good way to use ingredients, but they are so versatile. Add a salad and some crusty bread: you have an elegant lunch or light dinner. Put it between two slices of bread, add some spinach, (maybe some more cheese), and some sort of sauce (apple butter? mustard?): you have a delicious sandwich. Cut it into pieces and toss it with greens, veggies, and a vinaigrette: you have a wonderful salad. I could go on, but I think you have an idea of what I will be eating for the next few days.

The method seems very simple.

Start with delicious ingredients



(the nutmeg adds so much warmth and depth, I love it.)

Combine the eggs, milk, spices, and cheese

Saute the veggies


Add the egg mixture


Cook for a few minutes until set, but the top is still runny (notice how it is getting set around the edges)


Sprinkle cheese over it. Pop it in the oven for 15 minutes

Let it stand for a couple of minutes

And voila! A delicious frittata:



Below, I have included two recipes. One for the leek, mushroom zucchini frittata I just made. And another Basic Frittata Recipe for whatever you have/would like to use.


Leek, Mushroom, Zucchini Frittata
1 Tablespoon olive oil
1 Tablespoon butter
1 chopped leek, white part only
1 cup sliced mushrooms (I could have added more)
1 cup sliced zucchini (I could have added more)
8 eggs (normally you use 6 eggs, but I had 8 on hand)
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
1/8 tsp freshly grated nutmeg
1 cup shredded Gruyere, divided
1 Tablespoon Parmesan or Romano

Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, milk, salt, pepper, and nutmeg. Stir in 3/4 cup Gruyere. Set aside. Heat olive oil and butter over medium heat in a 10 inch non-stick skillet. Add leeks and saute for 4 minutes. Add mushrooms and zucchini, saute for another 6 minutes. Lower heat to medium-low and add egg mixture. Cover and cook until set but the top is still runny, takes 2-4 minutes. Sprinkle with remaining 1/4 cup of Gruyere and Romano. Wrap skillet handle in aluminum foil and place in the over for 15 minutes, or until puffed and golden. Let stand for 2 minutes. In order to get the frittata out of your pan, run a spatula around the edges. Then as you tilt the pan on its side, gently put your spatula underneath the frittata and lift slightly. The frittata should slide nicely onto a plate. Serve... anyway you want!

Basic Frittata Recipe
1 Tablespoon oil
1 Tablespoon butter
1/2 an onion or 1 leek
1 1/2-2+ cups of veggies (following Mark Bittman, I think you can really use as many veggies as you like, I think next time I will add more)
6-8 eggs
1/4 cup milk
salt and pepper
other spices if you like (freshly grated nutmeg, fresh basil)
1 cup cheese (pick one that melts well, like Gruyere or Fontina)
1 T hard, salty cheese for the top (Parmesan, Romano)

Following the method above.