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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.
 

We 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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