Getting squashed?

   August 13, 2010 3:39 pm

 

I used to think Martha Stewart was evil incarnate, exploiting women who already had an inferiority complex about their domestic skills. I’d go on, but no one has time.

My opinion of Stewart and her various permutations is now more seasoned and complex. I still roll my eyes at her hand-crafted sea shell light strings, her pressed-pansy coasters and hand-stamped stars-and-stripes dog costumes. (I made that one up.)
But when it comes to recipes and trend-spotting acumen, I drank the Kool-Aid a few years ago. I get the Martha Stewart cookie-a-day newsletter, the craft-of-the-day newsletter, the Whole Living newsletter and the Everyday Food newsletter, and find great recipes and ideas all the time.

As for the inferiority complex, I’m over it. Martha Stewart isn’t even a person anymore. She’s an idea farm. I don’t care if she’s sitting in jail or jetting around the world making cookies wearing a white linen suit. Especially not when “she’s” offering up 58 great-looking recipes for zucchini and yellow squash.
Here’s just one. Find the rest of them here

Zucchini and Yellow Squash Gratin
2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise 1 inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise 1 inch thick
2 shallots, minced
2 garlic cloves, minced coarse salt and ground pepper
1/2 cup heavy cream
1 cup panko
1/2 cup grated Parmesan cheese
1. Preheat oven to 450 degrees.
2. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
3. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
4. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper.
5. Bake until top is golden, 8 to 10 minutes.
— www.MarthaStewart.com

 

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