If you don’t enjoy cooking, feel free to skip this post, but, if you have a garden or have gardening friends who bless you with fresh produce, and enjoy spending time in the kitchen cooking, read on.
Today I had an epiphany about turning garden goodies into delicious sauces, so I dove in to a counter-full of yellow squash, zucchini, tomatoes, jalapeños, onion, and green pepper.
I have a teeny-tiny bit of cooking knowledge, and one thing I know is if you can make a sauce, you have a fundamental cooking skill that allows you to do many things. The French, of course, figured this out in the early 19th century, then refined the idea in the early 20th century when they created: The Mother Sauces.
The gist is, if you can make a mother sauce, you can then make many things. The everyday cook uses a can of mushroom soup in the same way: to pour on pork chops, or use it in a casserole, or as the base of a soup… or more likely, they use it when a recipe calls for it. In the same way, cooks know a basic béchamel sauce can become any kind of cream soup, or cream sauce, or creamy base for any casserole. No need for a recipe. Just make the sauce and go from there.
I’ve had zucchini bread and zucchini brownies, and found that the zucchini blends nicely; you don’t really taste it. So why not let it blend into a sauce? I did some googling and so indeed… others have already thought of this, and although I didn’t find tons of recipes, I got the general idea. Make a sauce, add cooked zucchini—viola!
Therefore… here are my end results should you be interested in using your squash and zucchini in a new way.
I started by making a big batch of béchamel sauce… just butter & flour in equal amounts, add milk with salt, pepper (I used white pepper), and nutmeg. Stir, stir, stir… yummy, delicious, smooth delightful creamy sauce you could basically put on a shoe and it would be well-worthy of licking off. I set that aside.
Then in two different pans I sauté sliced zucchini and squash, respectively, with onion and garlic, in olive oil and butter.
Once cooked, I put a batch at a time in the food processor and zapped it nice and smooth. I took each batch out and to this I added 1/2 the béchamel sauce. Then to each sauce I added 1/2 cup of grated fresh parmesan cheese and stirred it until it melted. I like spice, so I also added some red pepper flakes to each of these batches of sauce. The squash sauce is golden and the zucchini more green.
I plan to use the yellow squash sauce in scalloped potatoes, but of course, it would be a great base for mac and cheese, or potato soup, or chicken pot pie, or an Alfredo style pasta sauce just for a few ideas. I put it over eggs and ham for lunch like a hollandaise. Technically, you could serve it as a soup as it is with a nice piece of bread. It’s extremely yummy!
I added roast chicken to the zucchini sauce and I think it will be great over pasta, by itself as a soup, or as a sauce on potatoes or even rice. If you didn’t add chicken, I think many meats would play well with it.
Then I took those jalapeños, several ears of corn from our garden, a lime, a can of coconut milk, and some Thai seasoning and made a kick-ass curry sauce. Chicken or shrimp can be added and it’ll be good over rice or noodles. Very spicy, but rich and delightful. The lime made it very fresh. It’s pretty too. I can see instead of using Thai spices, using Mexican spices like cumin and cilantro, then putting a dollop of the sauce on enchiladas or tacos or a taco salad or anything Mexican, really. I’d think it’d be nice as a base for tortilla soup, too.
Still in a playful mood, I took the tomatoes and green pepper with what was left of the onion and finished everything off with a small batch of red sauce. I think all of these sauces will freeze just fine.
And now, I have at least four meal starters and I’ve used up my vegetables in a unique way.
Now. What to do with those butternut squash…
I think I have an idea!