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Recipe of the week: A feast of late-summer vegetables
Here are two recipes, chosen from chefs from around the country, for yellow squash and eggplant.
W

e asked chefs from around the country to “share their most delicious recipes for August’s most prolific vegetables,” said the editors of Food & Wine. Here are two of the best.

Yellow Squash Soup With Scallion Salad
Chef Champe Speidel of Persimmon, Bristol, R.I.
 
1 tbsp unsalted butter
1 lb small yellow squash, cut into 1-inch pieces
2 fresh bay leaves
1½ cups low-sodium chicken broth
1½ cups water
6 scallions, white and tender green parts only
1 tbsp plus 1 tsp extra-virgin olive oil
1 cup buttermilk
Salt and freshly ground white pepper
¾ cup finely grated Manchego cheese (2 oz)
1 cup grape tomatoes, quartered
1 tbsp minced tarragon
1 tbsp minced flat-leaf parsley
¼ cup finely diced peeled cucumber
1 tsp lemon juice
 
In saucepan, melt butter. Add yellow squash and bay leaves; cook over moderate heat 8 minutes. Add broth and water; bring to boil. Simmer until squash is tender. Preheat grill pan. Rub scallions with 1 teaspoon oil; grill over high heat, turning occasionally, until lightly charred, 5 minutes. Let cool; cut into ½-inch pieces. Transfer to bowl. Transfer squash and ½ cup of broth to blender (discard bay leaves). Purée soup; blend in buttermilk. Season with salt and pepper. Keep warm or refrigerate until cold.

Heat nonstick skillet over moderate heat. Spoon twelve 2-inch-wide mounds of Manchego into skillet; cook over moderate heat until browned on bottom. Off heat, flip cheese crisps. Return to heat; cook until browned. Transfer crisps to rack and let cool. Add tomatoes, tarragon, parsley, cucumber, lemon juice, remaining 1 tablespoon oil to scallions; toss. Season salad with salt and pepper. Ladle soup into bowls; garnish with scallion salad. Serve warm or chilled with cheese crisps. Serves 6.

Japanese Spiced Eggplant
Chef Allen Susser of Chef Allen’s, Aventura, Fla.

Togarashi is a chili-powder-based condiment, available in Asian
supermarkets and specialty shops.

1½ lbs large Japanese eggplants, cut crosswise 1-inch thick
Togarashi, for sprinkling
¼ cup canola oil
¼ cup Asian sesame oil
2 tbsp mirin (rice wine)
2 tbsp low-sodium soy sauce

Lightly sprinkle eggplants on both sides with togarashi. In very large skillet, heat 2 tablespoon each of canola and sesame oils until shimmering. Add eggplant; cook over moderately high heat until browned on bottom, 4 minutes. Brush eggplant with remaining canola and sesame oil. Turn; cook until deeply browned on bottom and tender. Add mirin and soy sauce to skillet. Turn eggplant; cook until glazed, 1 minute. Transfer to platter, sprinkle with more togarashi, and serve. Serves 4.

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