Tuesday, September 27, 2011

Yellow Summer Squash, East Longmeadow Style

And while we're on the subject of  beautiful yellow summer squash (see yesterday's post),allow Marash Girl to share a recipe, or rather a way of preparing the summer squash that she learned when she was visiting the home of Marash Boy's best friend in East Longmeadow, Massachusetts.  The dish was prepared as we visited.

Pick fresh unblemished summer squash (from your garden, if possible) while they are still young and no more than 1 to 2 inches in diameter. Trim off the ends of the squash. Wash and thinly slice.  Arrange the slices slightly overlapping in parallel rows on a metal baking tray.   Lightly sprinkle grated parmesan or cheddar cheese over the squash.  Grate a yellow onion and sprinkle that over the cheese.  Broil the squash under your oven's broiler for about five minutes.  Keep a close watch to make sure the arrangement does not burn! Serve immediately as an hors d'oeuvres or as a side dish.  The squash should be hot and softened but still slightly crispy.

Lots more uses for summer squash in the Armenian cuisine.  Add to soups, salads (if really fresh), hollow out for Dolma, slice for Churtma & chop for Tava.  (For those of you who don't know how, Marash Girl promises recipes for dolma, churtma & tava in future blogs!  For now you can freeze the hollowed out yellow squash for dolma, sliced summer squash for churtma, and squash chopped in chunks for tava until Marash Girl shares those secret family recipes.)


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