Experiment 232: Perfect Summer Squash
Jul. 26th, 2009 10:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalakPerhaps it is only hunger, but I made what may be a perfect summer squash dish tonight for dinner. I'll have to try repeating the success at a later date.
One Large Non-stick Skillet (I used my big stainless steel one)
Olive Oil
One Large Yellow Onion
3 Cloves Garlic
3 Small Yellow Summer Squash
Belgian Style Beer
1/2 Teaspoon Cumin
Salt
1 Ounce Cheese
Chop up the onion and mince the garlic. Heat up the pan until a drop of water dances and evaporates in about a second or two. Put in olive oil until the surface is well coated and then put in the onion. Sauté the onion as you cut up the squash into pieces no bigger than a US Quarter and only a little thicker. Put in the garlic when the onion is getting pretty brown, but not yet completely done. Add the squash when the onion and garlic are getting quite brown. Deglaze with some good ale when the brown bits stuck to the pan start to verge on too brown. Add your cumin and salt and cook until all the liquid is evaporated and bits are starting to stick again. Then add cut up cheese and turn off the heat after about half a minute or so. Move everything around so the cheese melts, scraping up any bits that start to get stuck. Serve more or less immediately.
One Large Non-stick Skillet (I used my big stainless steel one)
Olive Oil
One Large Yellow Onion
3 Cloves Garlic
3 Small Yellow Summer Squash
Belgian Style Beer
1/2 Teaspoon Cumin
Salt
1 Ounce Cheese
Chop up the onion and mince the garlic. Heat up the pan until a drop of water dances and evaporates in about a second or two. Put in olive oil until the surface is well coated and then put in the onion. Sauté the onion as you cut up the squash into pieces no bigger than a US Quarter and only a little thicker. Put in the garlic when the onion is getting pretty brown, but not yet completely done. Add the squash when the onion and garlic are getting quite brown. Deglaze with some good ale when the brown bits stuck to the pan start to verge on too brown. Add your cumin and salt and cook until all the liquid is evaporated and bits are starting to stick again. Then add cut up cheese and turn off the heat after about half a minute or so. Move everything around so the cheese melts, scraping up any bits that start to get stuck. Serve more or less immediately.
(no subject)
Date: 2009-07-27 05:04 am (UTC)Is it possible to use chicken broth for the ale and the salt? (I ask because the beer might be essential or for proper flavor. Also, I have to rock low sodium these days.)
(no subject)
Date: 2009-07-28 05:52 am (UTC)I would not think that this would be particularly high sodium. I mean the cheese has some, but everything else is virtually salt free. And if you're worried about sodium why are you using chicken broth? The stuff is practically synonymous with high salt.
(no subject)
Date: 2009-07-28 06:26 am (UTC)When I first had the diagnosis of HBP thrown at me, I was horrified to discover that soy sauce (and I speak as someone who could eat various Chinese dishes three times daily for months on end) has nearly 1,000 mg of sodium in a tablespoon. If I want that flavor, therefore? Two drops. In vinegar.
Anyway. Thanks.