Hello and welcome to Here In Franklin’s Table.
Would you like a glass of wine? Red or white?
A beer? Let’s see…I’ve got some Harpoon IPA, Budweiser…oh, and there’s some Sierra Neveda Pale Ale too.
Please, just don’t ask for iced tea because despite my Southerness, I don’t drink it and hardly ever make it.
If you found your way here from my other blog, welcome. If you stumbled in, glad to meet you.
This is where you’ll find the occasional recipe…shopping tips…commentary on the state of food and whatever else comes to mind. The food in the header all came from the local farmer’s market, except for the herbs, which came from my own backyard. The squash and sage are in my oven right now and smell delicious. Here’s the recipe.
Wait, before I give you the recipe, you should know that I’m not a real measurer, so amounts tend to be approximate. But here’s a good rule of thumb…start with a little and add as you go. Remember, you can always add, but you can never take away.
Here’s what I used:
Six young yellow squash
2-3 tablespoons butter
About 1/2 cup of finely grated reggianito Argentinian cheese–now I’m just showing off here–any parmesean-type will do, EXCEPT that powder in the green can
About 1/2 cup of finely grated cheddar
1 heaping wooden spoonful each of sour cream and Hellman’s mayo
2-3 Tablespoons fresh chopped sage
2-3 Tablespoons chopped onion
A few dashes red pepper to taste
Kosher salt to taste
2 eggs, lightly beaten
Slice up the squash–if they’re young, you don’t have to bother with peeling them. Simmer them in a covered pot until tender, about 20 minutes. Drain.
Put the squash in a good-sized bowl. Add butter and stir.
Add other ingredients, a little at a time. Mix all and taste before adding egg. Adjust as necessary. Pour into 9×9 dish. Bake at 350 for about 30 minutes or until set.
This blog is a work in progress and if there’s anything in particular you’d like to see, please let me know. If I can make it, I’ll tell you. If I can’t, I’ll try to steer you in the right direction.
Ok…squash is almost done. Time to get the chicken on the grill.