July 6, 2010
I just harvested the first of my summer squash. I pick them when they’re young and small. To me, the flavor is better when they are on the slighter side. When the squash is left on the plant too long, it tends to taste a bit like foam rubber — not that I make a habit of eating foam rubber, but you get the idea.
These recipes for squash appetizers are so easy to make and look beautiful when served. Exact ingredients are not necessary. It’s really just a matter of taste, but be sure to use the best possible ingredients. I can’t reiterate enough about using the best quality ingredients you can find. Everything about these ingredients together is so classic and delicious, radiating summer in every bite.
Usually I use one squash per plate.
Slice squash thinly with a mandolin and arrange in a circular fashion on the plate.
Per assembled plate, use a pinch each of:
Squeeze lemon over the slices and drizzle with olive oil.
Sprinkle with sea salt and serve.
Warm Yellow Squash Appetizer
For these “June gloom days” in Santa Barbara (whatever, Poseidon — it’s JULY!), where the fog is actually pissing on you and you crave something warm…
Heat oven to 200 degrees.
On an oven safe platter or dishes (depending on whether you plan to serve family style or individually), arrange thinly sliced yellow squash — I use a mandolin to make perfect slices. Then use a microplane grater to cover the top of the squash with a sprinkling of Parmesan cheese. Drizzle a little olive oil on top and place the platter or plates in the oven for approximately 30 minutes. The sides of the squash will turn upward slightly and the cheese will begin to melt.
Carefully remove the plate from the oven (oven mittens would be good, here) and then add a pinch each of:
Squeeze lemon over the slices and a slight drizzle more olive oil. Sprinkle with sea salt and serve. It’s warm, yet still has a fresh crunch factor and texture. It’s zesty, salty, and spicy, and the fresh oregano absolutely makes it perfection in your mouth.
