Malli's M & Ms premiered in October 2010 doing presumably well so far. Although it's had its triumphs and setbacks, Malli is happy to announce that between her Travel stories and recipes she's almost completed 300 posts!
But friends, for the past few years I've been juggling between my full time job (including a 2 hour commute to work everyday) and my family duties but I trudged along simply to keep my passion for good food alive. Lately I've been procrastinating on posts, and it wouldn't be fair if I ignored important matters that need my immediate attention. There's no sophisticated way to say this other than that I'm finding it a bit overwhelming to write, measure, cook, photograph and post recipes at the same pace. It pains me to be away from my blog where I've been spending more and more time lately. But now, I've come to realize that it's time to take a break after all(a trip to Italy is also brewing in the horizon)!
What kept me posting in spite of the time constraints is the sheer joy of meeting so many good foodie
friends who I've been lucky to meet on the way. They made the journey so profoundly exciting, and so I do not anticipate saying goodbye to any of those sheer genuises even for a short time, yet I feel I deserve this long awaited break.
I'll be back before long. In the meantime, I hope to continue visiting all my favorite blogs so Happy Blogging to you!!
Now, all about my discovery of the Pattypan Squash:
What would you do when you see a new fruit, vegetable or fish in the supermarket? Would you immediately toss a couple of them in your cart and try out new dishes in your kitchen, or would you raise your eyebrows and simply walk away? I know a few friends who pull back for fear of tasting unknown foods and its still a challenge for them to overcome this fear. We all love familiar foods. There is a small group of us who are more adventorous when it comes to produce!!
As for me, I have a strong inclination to touch, smell and feel the new fruit or vegetable I discovered and then I decide whether I should bring it home or walk away. The concept is "Is there any harm?", "Will I gain or lose from the experience?" I may open my horizons and welcome one of the fruitiest of fruits into my diet, or if it makes me squirm, I will find the nearest trash bin. So why not take a shot at it rather than miss out on the most delicious vegetable that I've probably never tasted.
So, I was at the Farmer's Market just last week and noticed this large basket of the tiniest, prettiest and shallowest squash I've seen. Now my interest was piqued into finding out what it was so I ask the girl at the counter and got the answer "Pattypan squash". The white and bright yellow colored ones are most tender when they are about 2-3 inches in diameter. Of course, I took some home and roasted
them over the grill along with red pepper and mushrooms. Also known as Scallopini or shallow squash this is a summer squash notable for its small size and scalloped edges. The rosemary roasted squash has converted me into the biggest fan of my newly discovered veggie and I know I will be going back for more. Then it dawned on me why not create an elegant dish-a Napoleon with Basil Pesto before I take my break and here it is!!!
An asian style Diakon radish Slaw to cool off an elegant main dish of rosemary roasted Pattypan Squash in between flaky layers of puff pasty sheets, flavored with bright green homemade Basil pesto and mascarpone. Enjoy the rest of the Summer!!
Rosemary Roasted Vegetables
Fresh Rosemary sprigs chopped- 1 tspn
Garlic- 2 crushed well
Olive Oil- 3 Tablespoons
Salt and pepper to taste
Pattypan Squash, Bell Peppers, Portobello mushrooms sliced thick
Method: Whisk together the rosemary, olive oil, garlic, enough pepper and salt to taste until combined. Heat the oven to roast about 375 degrees and toss the vegetables in the dressing.
Roast in the hot oven or broil until just soft and a bit charred. remove cool and cut into strips.
Pesto, Veggie Mascarpone Napoleons
Home made or store bought Basil pesto of your choice- 2Tblspns
Mascarpone -4 ounces whipped with lime juice, garlic and salt to taste.
Puff Pastry Dough- an orange sized ball
Heat the oven to 350 degrees. Meanwhile, using a rolling pin roll out the pastry dough out about 1/4 inch thin rectangle. Cut the large rectangle into smaller rectangles about 1 by 3 inc
hes and layout on a cookie sheet about an inch apart, bake for about 10 mins until they are puffed and slightly browned.
Remove and cool.
To assemble each Napoleon, place one piece of puff pastry on a serving plate, spread about 1/2 tspn pest and then 1 tspn mascarpone mixture over each rectangle. Gently place roasted vegetable sliced thin over the cheese, place a second pastry rectangle over the vegetables, repeat with cheese and pesto and top with pastry.Decorate or garnish as desired.
Serve with Radish, carrot slaw:
Radish (Diakon or red) -1 lb thinly sliced lengthwise
Shredded carrots- 1/2 lb
Scallion- 1 julienned
Cilantro chopped- 1 Tblspn
Lime juice- 1 Tblspn
Olive oil- 1 Tblspn
Apple Cider Vinegar-1 Tblspn
Sugar- 1 tspn
salt and pepper to taste
Red pepper sauce- 1/2 tspn
garlic chopped- 1.2 tspn
Whisk together lime juice, Olive oil, vinegar, pepper, garlic, chili pepper sauce, salt, pepper and sugar until combined. In a large glass bowl toss the radish, carrots, cilantro, scallion and toss with a sprinkling of salt pour the dressing over the veggies and toss well, refrigerate until ready to serve. Toss with crushed peanuts (optional).
Be back soon:)