Chilled Summer Squash Soup

Behold the tromboncino squash. Like the roma tomatoes of a few days ago, the tromboncino came from my coworker's garden. It's basically just a giant zucchini with firmer flesh and a slight artichoke taste.

The recipe below is more of a suggestion. Since I had some left-over summer squash (from a stacked ratatouille!), I threw it in as well as a tomato on the verge of overripeness. Do as you like.

Chilled Summer Squash Soup

a glug of olive oil

1 large onion, diced

2 tbsp minced garlic

1 large tromboncio squash, peeled, seeded and chopped

summer squash, sliced

1 very ripe tomato, chopped

1/2 tsp oregano

1/2 tsp basil

nutmeg to taste

salt and pepper

1 16 oz. pkg of Perfect Addition frozen chicken stock

fresh basil, roughly chopped

heavy cream
grated parmesan

1) Heat up a tablespoon or so of olive oil in a large pot. Add the onions and cook until softened and translucent. Add garlic, and cook a few more minutes until the garlic becomes blond and aromatic.

2) Add in squash, tomato and spices, and cook, stirring occasionally, until the squash is softened, about 5 or so minutes. Add broth (just enough to cover the vegetables) and simmer until the squash is tender.

3) Using an immersion blender, puree the soup to desired consistency. Add in the chopped basil and puree a bit more. Adjust the spices.

4) Chill in the fridge. Before serving, do as Julia Child says and thin the soup with some heavy cream. Serve with grated parmesan and bread.

Nota Bene: When nicked, the tromboncino exudes a clear, sticky sap. Should you let it harden, it will prove near impossible to remove from your countertops or cutting boards.

Thin Crust Margherita Pizza with Pancetta

Last week, Mr. Home-Ec received a pizza stone for his birthday from our friends (and frequent dinner guests), Sue and Ariel. Then, only days later, my coworker brought in some roma tomatoes from his garden which he specifically recommended for pizza. Clearly, this was a sign from the universe. Hence my first pizza stone creation: a simple margherita pizza with pancetta.

The recipe is adapted from StephenCooks, and the thin crust pizza dough recipe is from The Kitchn.

Cooking For One Again

This recipe for Smothered Chicken (originally from the great Justin Wilson, and tweaked by my dad) is perfect for the lone diner. It's easy to put together: one pan, and it goes straight into the oven. Plus, given that you always end up with leftovers, it's even better heated-up the next day.

Smothered Chicken

3 chicken breasts
2 tbsp. soy sauce
salt to taste
1/2 tsp. cayenne pepper
1/2 onion, chopped lengthwise
1 red and 1 green pepper, chopped lengthwise
fresh parsely, chopped
1 cup dry white wine
1 1/2 tbsp. minced garlic (from a jar)

1) Preheat the stove to 250 degrees.

2) Rinse chicken and pat dry. Season with soy sauce and salt.

3) Place chicken in a baking pan. Add remaining ingredients. Cover and place in the oven. Bake at 250 for 4-5 hours. Serve with rice.

Salad Nicoise

Stuffed Zucchini

This is from the much-maligned Rachel Ray. I've never really watched the show and have no strong feelings one way or another. My sister though is a big fan--this despite not being able to cook at all. She's been staying with me this summer for an internship and so one night I let her try her hand at making dinner. (I gave her the recipe for Katherine's puttanesca.) Sure enough, disaster ensued. When I got home, the house was full of smoke and my sister was in a very foul mood.

So now I'm just letting her pick the recipes. And wash the dishes. (I'm a mean big sister.)

Recipe here.

Shrimp and Lentil Skillet

The recipe is from Alanna at Kitchen Parade, of course. Mine came out less saucy than Alanna's (more water next time?) but it was still yummy.

Dinner for Four

Finally a post (and semi-decent pics)! I've been subsisting off cereal and pasta while I tried to finish an article so there's been nothing to post. But yesterday I had a dinner party: veggie pizza, toasted ravioli, salad and for dessert, Alanna's Strawberry Banana Chocolate Crumble.

The pizza is just one of those refrigerated Pillsbury crusts that comes in a can. (I know I should be ashamed, but I'm not.) When it comes to pizza toppings, I strongly believe less is not more. So here we have mozzarella and parmesan, a little olive oil, minced garlic, spinach, artichoke hearts, chopped onions, summer squash and cherry tomatoes. Both pretty and tasty.

The toasted ravioli are from Fallen Souffle. These are a Mr. Home Ec fave.

And last but definitely not least, the Strawberry Banana Chocolate Crumble was scrumptious. Sadly no pics, but if I'd made everyone wait any longer there would have been mutiny.