Anyone in the Quad Cities AreaI probably asked this last year, too :) We'll be at the Riverssance Festival of Fine Arts in Lindsay Park in Davenport...
Yellow Squash with Emerald Rice (John Chesteen via Bon Appebreast 5-86)
12 servings
1 egg yolk
1c cooked and cooled rice
1-4c minced fresh spinach
1-4c minced green bell pepper
1-4c whipping cream, beaten to stiff peaks
3 Tbsp freshly grated Parmesan cheese
2 Tbsp minced onion
1-4 tsp salt
1-8 tsp paprika
2 egg whites, room temperature
Pinch of cream of tartar
6 medium-size yellow zucchini, halved length-wise and seeded
Sour cream
YORKSHIRE PUDDINGS 6134Pandora Well, they're sort of the same and sort of not. They get more dry inside - huge air pocket in the center - you bake them in a lightly greased pan...
Snipped fresh chives
Heat oven to 325 degF. Line baking pan with foil. Beat egg yolk to blend in large bowl. Mix in rice, spinach, green pepper, cream, cheese, onion, salt and paprika. (Can be prepared 1 day ahead and refrigerated.) Beat whites with cream of tartar in another bowl until stiff but not dry. Fold into rice mixture. Spoon into squash halves. Arrange in prepared pan. Bake until light brown, about 30 minutes. Top with sour cream and chives and serve.
"Soused" Zucchini (Bon Appebreast 5-86)
6 servings
"A popular dish in many regions of Italy. It works well as part of an antipasto or as a side dish. Try flavoring it with oregano or marjoram for a pleasant variation. Taste will be even better if made 1 day ahead."
1 lb zucchini, trimmed and cut into 1-4-inch-thick rounds
1 lb yellow crookneck squash, trimmed and cut into 1-4-inch-thick rounds
Salt
Olive oil
1-2c fresh basil leaves
1-4c fresh mint leaves
3 Tbsp red wine vinegar
2 medium garlic cloves, minced
Salt and freshly ground pepper
Combine zucchini and yellow squash in colander. Sprinkle lightly with salt. Weight with heavy object and let stand 30 minutes. Rinse and pat dry.
Heat 1-4-inch oil in heavy large skillet over medium-high. Add squash in batches (do not crowd) and cook until golden brown, about 3 minutes on each side. Transfer to platter, using slotted spoon, and alternate yellow and green slices, overlapping slightly. Tuck basil and mint leaves between squash. Sprinkle with vinegar, garlic, salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead and refrigerated.) Serve at room temperature.
