At some point, I will try to “caramelize” every vegetable that comes my way. Sometimes the dish doesn’t work out. This time it did. There are enough natural sugars in the squash that no sugar is needed in the ingredients. I usually do this with zucchini, but the technique will work with all manner of summer squash, although squash like Pattypan (the flying saucer ones) take a couple minutes more to prep for uniform slices. Making this with different color squash makes for a very nice presentation.
INGREDIENTS:
6 medium summer squash (zucchini type) halved lengthwise and sliced into ¼ inch half-moons (If you have Pattypan squash, slice off the top and bottom and cut into slices, then halve or quarter the slices as needed. For Crookneck type, cut so you have uniformly sized slices as with zucchini) Water 1 ½ tablespoons Extra Virgin Olive Oil Salt and pepper ½ tablespoon of fresh herbs such as marjoram, oregano, rosemary, sage, or a combination of these.
METHOD:
In a non-stick or well-seasoned pan, place the squash with enough water to just cover. Add a pinch of salt and a ½ tablespoon of oil.
Cover the pan and bring to a boil. As soon as the squash loses its raw edge and is just barely tender, drain and place in a bowl.
Season with salt and pepper and toss with the remaining olive oil. There should be enough oil to just coat the squash.
Return the pan to the heat over a medium flame, and when the pan is warm, toss in the squash.
Make sure all the squash lie flat in the pan. Cook until the squash is golden on that side.
Turn the squash, cooking until the other side is done as well. Just before it is finished cooking, sprinkle with the herbs. Toss to coat all the squash.
Serve immediately. (This dish does not hold well once finished. The squash gives up all of its water and each piece sags and withers, and the squash taste bitter. )
Chef’s Notes and Tips:
This method of cooking is good for showing the natural sweetness that is in vegetables, while at the same time contrasting it with the slight bitterness inherent in many vegetables. The effect is similar to a sweet and sour, but far subtler. These dishes can be seasoned with a little orange juice, powdered dried citrus rinds, or a touch of truffle oil, to great effect. If you want to add garlic to this dish, Add a little oil to the pan after it has been drained and put a peeled and split clove of garlic in the warm oil. Cook until the oil is fragrant and the garlic is coloring. Remove the garlic and proceed. I don’t leave garlic in the dish since the dish cooks slowly and the garlic could burn and render the dish bitter.
Serves: 4
Source: Chef Andrew E Cohen
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