Recipe for September 27, 2009
This recipe is from Acme, one of Carrboro, NC finest restaurants. It was created by its chef, Kevin Callaghan. He recommends serving it with fried pork chops and arugula pesto. Zephyr squash is a tiny yellow, green-tipped summer squash. You may substitute with other summer squash such as zucchini, yellow, or patty pan.
Sauté squash in oil and let simmer for 20 minutes or until squash begins to break down. Line colander with cheese cloth and place on draining board. Pour hot squash into colander and let drain. Sauté onions in butter and cook until translucent and very aromatic, salting as necessary. Add minced garlic, red pepper flakes, and ½ cup flour. Using wooden spatula, stir to make a roux and let cook, stirring constantly, for 3-4 minutes. Take off heat. Combine onion mixture with squash in a large mixing bowl. Add sour cream and both cheeses, stirring to combine thoroughly. Pour squash mixture into a buttered, glass casserole dish. Sprinkle top with freshly ground black pepper and bread crumbs. Bake @ 350 degrees for 30 minutes. Variation: onions can be grilled before being added to the butter.
In a food processor, combine arugula, garlic and lemon juice and then puree. Add cashews (or other, rich nut) and cheese and puree again until smooth. Then, while the machine is going, slowly add olive oil until the pesto reaches proper consistency. Taste and add salt as necessary. Arugula has a strong, peppery component so black pepper will not be necessary. Drizzle over the casserole.
© Kevin Callaghan Acme Carrboro 2009
* Seasonal ingredients available at the market