This Week at the Farmers Market: Summer Squash Pizza

If you’ve ever tried growing your own summer squash then you understand how quickly they can multiply and become overwhelming. Even inventive cooks can grow weary of its abundance before the dog days of August, and they are now all over the farmers markets. But with mild flesh and edible skin, yellow squash is easy to use in a variety of ways: cooked or raw, grilled, steamed, sauteed or baked. When picking out your squash at the market avoid spongy, flabby or overgrown ones and choose ones with taut skin, about 8 inches long or less.

This is a perfect way to enjoy veggie “pizza” without a ton of calories. You can make this light, tasty meal in the toaster oven on hot days when you don’t want the added heat in the kitchen. You can also eat it cool, rolled up as a wrap.

Summer Squash Pesto Pizza Roll-Ups

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Naughty Gourds

Four-foot-long butternut squash. Is the person who stands in the produce aisle photographing them more of a pervert than the person that actually buys one? That’s a LOTTA squash.

Snuggle Up: Endless Simmer’s Fall and Winter Recipe Guide

I know what you’re about to say. And yes, summer is truly over. But wipe away that tear. You’re in store for warming winter soups and crispy broccoli florets. Huddle ’round the radiator, with your laptop (or electronic device of choice) and check out our recipes to keep you satisfied until that first asparagus breaks through the ground.

For this first day of autumn, you’ll find below some highlights from our archives, plus the link to the entire collection, which we’ll be sure to update as we try out new far mar finds and desserts that don’t count because it’s sweater season.

Endless Simmer’s Fall and Winter Recipe Guide

Apples and Chickpeas with Apple Cider
Just how you (may?) like it: sweet and vegan.

Apple Chutney Tarts
“As good as McDonald’s apple pies,” says husband.

Brussels Sprouts and Cauliflower with Orzo and Arugula, Cream Cheese, Lemon Sauce
Surprise: Brussels can be awesome when boiled.

Carrot Fries
Serve with blueberry ketchup.

Curry Cauliflower and Coconut Milk Soup
Black beans with coconut milk? Yup.

Click through for more cold weather stand outs. And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.

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Trust the Consistency, And the S Bus is Coming

“Who won? Corn cake?” my friend Jake asked. He knew the real winner; he had just eaten the proof.

I’ve been messing around with Jiffy corn muffin mixes for a few years now (Spinach Dip and Black Bean Egg BakeKefir Chili Corn CakeSpinach and Artichoke Corn CakeSmoked Cheddar, Spinach and Artichoke Corn Cakeand I’ve finished with different results every time. The directions on the box read simply: milk, egg, mix. But I can’t leave it at that. I continue to challenge the ratio of liquid to mix because each time I indulge in another spoonful of mustard or yogurt, my results yield better and better outcomes.

Sometimes the dreary mix wins, and I don’t add enough spin and it turns dry and uninteresting.

But this time, Jake, I won.

Andouille Sausage and Squash Corn Cake

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Kuri Squash Soup

It’s that time of year when all of us farmers’ market junkies are literally begging the growers to show up with something besides squash and potatoes. Keep heart, folks — another month and we’ll be in the clear. In the meantime, why not make it a winter cooking mission to try using every type of squash they have at the far mar? One in particular I’ve always passed up is the kuri squash — those round, orangey-red ones that look something like a mini-pumpkin with gross, rough edges.

Chef David Bazrigan, who just recently took over the kitchen at San Francisco’s Fifth Floor restaurant, sent over this suprisingly simple recipe for turning those ugly little buggers into a beautiful kuri squash soup. Full recipe — and a bonus photo gallery of Chef Bazrigan’s food — after the jump.

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Tissues, Tissues, Everywhere

DSC_0272 (500 x 332)

We’re on day 3 of not being able to fully breathe or smell in the gansie-80P household. Tissues crowd our trash cans, desks, nightstands and the front kangaroo pocket of my Johnson & Wales hoodie. It’s rough over here with two snotty, exhausted roommates. Two nights ago we ordered in Chinese (and I finally had the guts to ask for no baby corn in my noodle soup!) but tonight I felt well enough to cook. I know I missed out on the wonderful aromas of roasting squash, but the thick pureed soup felt good going down. And the heat – just for  a minute – cleared my nostrils.

OH to the joys of winter colds.

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Metallic Is Welcomed in My Nail Polish, But Not My Squash


I had such a complete vision for dinner last night that I sketched it out at 3pm, eagerly waiting to start cooking.  Initially I wanted to try beets, as I’ve been too afraid of a magenta kitchen, but didn’t want to alienate my beet-hating boyfriend so I omitted the ingredient.

Instead I subbed in eggplant  and bonita squash, a lighter-skinned zucchini and a apparently a dish ruiner.

Browned corn kernels, chopped onion, rounds of eggplant and squash, mixed with roughly chopped mizuna and great northern beans. A feta-basil sauce, thickened with a roux, is splattered on top. And on top of that, a scant layer of buttered pumpernickel breadcrumbs.

Actually, let me be clear on the process: the squash was seasoned with salt and pepper then laid season-side down on a non stick pan hot with oil. Only one side was cooked, as I didn’t want the squash to turn mushy when baked.

The dish smelled strongly of feta upon exit of the oven. Success, I thought.

And then the whole fucking thing tasted metallic. Like totally off. Not like I need to spit it out, but more like I’ll eat this fast so it’s over and then I’ll go in the kitchen and eat the remaining pumpernickel and slather it with butter.

I’m now trying to figure out what went wrong. I bought the squash this weekend at the Bloomingdale Farmers’ Market, so it’s new to me, but I have no idea how long the vendor had the squash out of the ground. The reason I’m jumping to accuse the squash is that I had used one on Sunday and it made my scramble with potatoes and eggs taste metallic too. I thought it was one bad squash, but its metallic-itis seemed to inflict all of the squash I bought this weekend.

Is there something that I could have done to avoid this nasty taste? Is it too late in the season to be eating summer squash? Do I suck at cooking?

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