Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (136 page)
SERVES 4 AS A MAIN COURSE OR 8 AS A SIDE DISH
Buy firm zucchini with tiny prickly hairs around the stem end; the hairs are a sign of freshness.
4 | zucchini (8 ounces each), halved lengthwise |
Salt and pepper | |
4 | tablespoons olive oil |
1 | red potato (6 ounces), cut into ¹⁄ |
1 | onion, chopped fine |
5 | garlic cloves, minced |
2 | tablespoons curry powder |
Pinch cayenne pepper | |
8 | ounces ground lamb |
¹⁄ | cup dried currants |
1¹⁄ | cups plain yogurt |
2 | tomatoes, cored, seeded, and chopped |
¹⁄ | mango, peeled, pitted, and cut into ¹⁄ |
¹⁄ | cup chopped fresh parsley |
1.
Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on each rack, and heat oven to 400 degrees.
2.
With small spoon, scoop out seeds and most of flesh from zucchini halves, leaving ¹⁄
4
-inch thickness of flesh in each shell. Season cut sides of zucchini with salt and pepper to taste and brush with 2 tablespoons oil. Toss potato with 1 tablespoon olive oil in small bowl and season with salt and pepper to taste.
3.
Place zucchini, cut side down, on preheated baking sheet on lower rack and spread potato pieces in single layer on preheated baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potato until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
4.
Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high, stir in garlic, curry powder, and cayenne and cook until fragrant, about 30 seconds. Add lamb and currants, breaking lamb into bite-size pieces with wooden spoon, and cook, stirring occasionally, until lamb begins to brown, about 3 minutes. Stir in yogurt, 2 tablespoons at a time, allowing it to sizzle and most of moisture to cook off with each addition (this process should take about 5 minutes). After last addition, simmer mixture until almost all liquid has evaporated, about 5 minutes. Stir in tomatoes, mango, and roasted potatoes. Cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in parsley and season with salt and pepper to taste.
5.
Divide filling evenly among zucchini halves on baking sheet and pack lightly. Return zucchini to oven to upper-middle rack. Bake until heated through, about 6 minutes. Serve immediately.
SERVES 4 AS A MAIN COURSE OR 8 AS A SIDE DISH
Buy firm zucchini with tiny prickly hairs around the stem end; the hairs are a sign of freshness.
4 | zucchini (8 ounces each), halved lengthwise |
Salt and pepper | |
4 | tablespoons olive oil |
1 | pound red potatoes, cut into ¹⁄ |
1 | onion, chopped fine |
5 | garlic cloves, minced |
3 | tomatoes, cored, seeded, and chopped |
¹⁄ | cup shredded fresh basil |
6 | ounces Monterey Jack cheese, shredded (1¹⁄ |
1.
Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on each rack, and heat oven to 400 degrees.
2.
With small spoon, scoop out seeds and most of flesh from zucchini halves, leaving ¹⁄
4
-inch thickness of flesh in each shell. Season cut sides of zucchini with salt and pepper to taste and brush with 2 tablespoons oil. Toss potatoes with 1 tablespoon olive oil in small bowl and season with salt and pepper to taste.
3.
Place zucchini, cut side down, on preheated baking sheet on lower rack and spread potatoes in single layer on preheated baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
4.
Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high, stir in garlic, and cook until fragrant, about 30 seconds. Add tomatoes and roasted potatoes and cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in basil and ¹⁄
2
cup cheese and season with salt and pepper to taste.
5.
Divide filling evenly among zucchini halves on baking sheet and pack lightly. Sprinkle with remaining 1 cup cheese. Return zucchini to oven to upper-middle rack. Bake until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.
WHY THIS RECIPE WORKS
Layering summer’s best vegetables into a gratin can lead to a memorable side dish—or a soggy mess. We wanted a simple Provençal-style vegetable gratin, where a golden brown, cheesy topping provides a rich contrast to the fresh, bright flavor of the vegetables. The typical combination of tomatoes, zucchini, and summer squash made the cut (eggplant was too mushy and bell peppers took on a steamed flavor).To eliminate excess moisture, we baked the casserole uncovered after salting the vegetables. Salting worked like a charm to both season and dry out the zucchini and summer squash, but proved insufficient to deal with all the tomato juice. So we moved the tomatoes to the top gratin layer, which allowed them to roast and caramelize. Drizzled with an aromatic garlic and thyme oil, the tomatoes had great flavor. For more complexity, we added a layer of caramelized onions between the squash and tomato layers, and we sprinkled the dish with Parmesan bread crumbs before baking.
See “ASSEMBLING VEGETABLE GRATIN” illustrations that follow recipe.
SERVES 6 TO 8
The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13 by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.
6 | tablespoons extra-virgin olive oil |
1 | pound zucchini, ends trimmed and sliced ¹⁄ |
1 | pound yellow summer squash, ends trimmed and sliced ¹⁄ |
2 | teaspoons salt |
1¹⁄ | pounds tomatoes, cored and sliced ¹⁄ |
2 | onions, halved and sliced thin |
³⁄ | teaspoon pepper |
2 | garlic cloves, minced |
1 | tablespoon minced fresh thyme |
1 | slice hearty white sandwich bread, torn into quarters |
2 | ounces Parmesan cheese, grated (1 cup) |
2 | shallots, minced |
¹⁄ | cup chopped fresh basil |
1.
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13 by 9-inch baking dish with 1 tablespoon oil and set aside. Line 2 baking sheets with triple layer of paper towels and set aside.
2.
Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander. Let sit until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on 1 prepared baking sheet and cover with another triple layer of paper towels. Firmly press each slice to remove as much liquid as possible.
3.
Place tomato slices in single layer on second prepared baking sheet, sprinkle evenly with ¹⁄
2
teaspoon salt, and let sit 30 minutes. Cover with double layer of paper towels and press firmly to dry tomatoes.
4.
Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining ¹⁄
2
teaspoon salt, and ¹⁄
4
teaspoon pepper. Cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
5.
Combine garlic, 3 tablespoons oil, remaining ¹⁄
2
teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in prepared baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.
6.
Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining 1 tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit for 10 minutes before serving.
You can use store-bought roasted red peppers or make your own (see
ROASTED RED BELL PEPPERS
). If using store-bought, rinse and pat the peppers dry before using.
Substitute 4 ounces shredded smoked mozzarella (1 cup) for Parmesan and 3 roasted red peppers, cut into 1-inch pieces, for summer squash (do not salt roasted peppers).
1.
Toss salted zucchini and squash in half of garlic-oil mixture, then arrange in prepared greased baking dish.
2.
Spread caramelized onions in even layer on top of zucchini and squash.
3.
Slightly overlap salted tomatoes in single layer on top of onions, then top with remaining garlic-oil mixture.
4.
When vegetables are tender, sprinkle gratin with bread-crumb mixture, then continue to bake until golden brown.