Thanks to everyone who entered the drawing for “The Ultimate Guide To Making Chili,” by Kate and Jim Rowinski. The winner is Janis Millu. I’ll pop it in the mail today.
If you are not Janis Millu, you are eligible the enter the drawing for “Passover Made Easy: Favorite Triple-Tested Recipes,” by Leah Schapira and Victoria Dwek.
The recipes are all good for Passover, as you might expect. But even as a gentile I’m enamored of the simple recipes for tasty dishes, such as Roasted Tomato and Eggplant Soup, Spaghetti Squash Kugel, and Yellow Squash Quiche (called Kusa Jiben by Syrian Jews). There’s nothing hoity toity about the book, but it’s fresh, clean contemporary design and photography, as well as short narratives and Tidbits, drew me into every page.
To enter the the drawing, drop a line to firstname.lastname@example.org. Please include your NAME, MAILING ADDRESS, and NAME OF THE BOOK you want. I don’t share or store this information. I’ll pick from the list of entrants next Thursday morning.
For those of you just here for the food, check this out:
YELLOW SQUASH QUICHE (Kusa Jiben)
3 tablespoons oil
1 large sweet onion
6 yellow squash
1 3/4 teaspoon salt
2 cups shredded mozzarella or muenster cheese
1/2 cup sour cream or yogurt
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan.
2. Heat oil in a large skillet over medium heat. Add onion and fry, stirring occasionally, until onion is soft and just beginning to turn golden, about 7 minutes.
3. Meanwhile, cut squash into large chunks. In the bowl of a food processor, shred or grate squash until coarse. Add squash to skillet and stir to combine. Lower heat to medium-low and cook, stirring occasionally, until squash is completely wilted, liquid is bubbling at the sides, and mixture is mushy, about 20 minutes.
4. Drain squash mixture in a colander to remove liquid; discard liquid.
5. In a large mixing bowl, combine squash mixture and salt. Taste and adjust seasoning if necessary. Add eggs and cheese; stir to combine. Pour mixture into prepared baking pan. Bake 45 minutes.
6. Turn oven to broil. Broil 2 to 3 minutes, until brown caramelized spots form on the top. Top each serving with a tablespoon of sour cream.
– “Passover Made Easy”