gmhTODAY 20 gmhToday June July 2018 - Page 84

Summer Squash Risotto with Goat Cheese and Prosciutto This can be made with a mixture of summer squash, or you can use your favorite squash. I would suggest using at least some green zucchini, as it’s color stands out better in the white risotto. In the picture, I used equal parts zucchini, yellow crookneck and Mexican grey squash. 4 ounces thinly sliced prosciutto 1 tsp. olive oil 6 cups chicken stock 4 T. olive oil 1 to 1 ¼ lb. assorted summer squash, cut into ¼” dice 4 garlic cloves, thinly sliced ¼ tsp ½ tsp red pepper fl akes , or to taste ½ cup yellow onion, cut into ¼” dice 1 cup Arborio rice 1 cup white wine, Sauvignon Blanc or Pinot Grigio preferred 1 T. each fresh thyme, basil, mint, and parsley (4 T. total) 2 Roma tomatoes, cored and cut into ¼” dice 4 ounces goat cheese (If you’re not a fan of goat cheese, you can substitute Parmesan ) 1/4 cup grated Parmesan cheese Prepare prosciutto garnish by cooking prosciutto in one teaspoon of olive oil over medium heat for about 15 minutes, until crisp. Drain on a paper towel, cool, and cut into small pieces to use as a garnish for the risotto. In a medium size pot, heat the stock, cover, and keep hot while preparing risotto. In a large skillet, sauté pan, or Dutch oven, heat 4 T. olive oil over medium high heat. Add zucchini and cook until lightly browned, about 8 to 10 minutes. Add garlic slices, red pepper fl akes and onion and cook another 6 to 7 minutes until onions are soft. Add rice and stir to coat. Stir in the wine and cook until most of the liquid has been absorbed. Add herbs, and one cup of the hot stock. Cook and stir until liquid is absorbed. Add tomatoes and one cup of hot stock and cook until the liquid is absorbed. Repeat, adding one cup of stock at a time, until the rice is cooked, but still a little fi rm, and the sauce is creamy. You may have some stock remaining. (I used about 5 ½ cups stock total). Zucchini and Green Chile Quiche Your favorite pastry for 9” pie 3 cups coarsely grated, unpeeled zucchini Salt 1 large (6”) Anaheim green chili, or 2 smaller chilis (or use whole canned green chilis, about 6 oz. but the fl avor of the fi nished quiche will not be as good!) 6 green scallions, sliced including tops (should have about ¾ cup) 1 ½ T. butter 1 T. fl our 1 cup grated sharp cheddar cheese ½ cup grated Monterey jack cheese 3 eggs 1 ½ cups cream Salt and freshly ground pepper to taste Remove from heat and stir in goat cheese and parmesan cheese. The risotto should be thick and creamy. Serve and top each portion with crispy prosciutto and additional Parmesan cheese. Heat oven to 400 o F. Roll out and trim pastry to fi t a 9” glass pie pan or a 10” fl uted quiche pan. Grate the zucchini into a large colander, sprinkle lightly and evenly with salt. Let stand about 30 minutes until moisture is released. Transfer to a large, clean tea towel, roll up and squeeze out the excess moisture. To prepare the chilies, char the peppers over a gas fl ame or under a broiler, turning to ensure the chilies are evenly charred. Once charred, place the chilies in a paper bag, close and allow to cool. Under running water, peel the skin from the chilies. It should come off easily. Remove the stem, slice the chili lengthwise, and remove the seeds and large veins. Cut into ½ “dices. In a medium-sized sauté pan, melt butter and cook onions about one minute. Mix in zucchini to coat with the butter, then add the fl our and mix well. Spread the onion and zucchini mixture into the pie shell. Sprinkle with half the cheeses. Beat eggs with cream, season with salt and pepper, and pour over zucchini mixture. Sprinkle with remaining cheeses. Bake at 400 o F for 15 minutes. Reduce heat to 350 o F and bake about 20 to 25 minutes longer, until custard is set and slightly puffed. Cool at least 20 minutes before cutting. 84 GILROY • MORGAN HILL • SAN MARTIN JUNE/JULY 2018 Cathy's entire career has been in the food business. She received her culinary training at CIA, Culinary Institute of America, at both Greystone (Napa) and Hyde Park, NY. She managed Research and Development for Gilroy Foods and in the past ten years she was involved in the frozen vegetable business, heading up Business Development, Sales and Marketing. She lives in Gilroy with her husband, Peter Katavich.