Monday, August 13, 2012

Pan-World Cuisine: or, The Garden Made Me Cook It


Not sure what the kind of cooking I do is called--Pan-World Cuisine? Lots of Asian and Indian, but really, all rolled around what's growing in the garden now. The garden TELLS me what to cook. Lately, that's a lot of squash!

Earlier this week, I catered a reception for the Architecture Foundation of Santa Barbara. Small and somewhat swank--with a live band (playing quietly--many neighbors), and a vineyard sponsoring. Here's what I made:

  • Indonesian satay chicken skewers with satay dipping sauce
  • Salmon dip with organic carrots and patty-pan squash
  • Italian deli ham-wrapped melon sticks
  • Cheese bread twists
  • Fruit kabobs
  • Watermelon basket loaded with red grapes and decorated with flowers and lemon slices
  • Dark chocolate coconut-rum-laced truffles rolled in unsweetened coconut
  • Shrimp cocktail platters--one with a homemade soy-sesame dip and one with a tomato-based wasabi and smoked paprika dip

I stayed for the first part of the event--just to make sure everyone liked the food. My hubby closed the party down, though, and reported every spare morsel was devoured--all but the watermelon basket itself (contents were eaten). Success! Too bad it was a donation, but I'm not at the pro level.

2 comments:

Whitney said...

Patty pan squash?

Do tell...I'm always looking for new things to do with squash. Perhaps you could do a post on it?

Carolyn Blount Brodersen said...

Squash deserves its own post, fer sure. I've been using squash of one sort or another every other day this summer. So I pretty much just chop and toss it into whatever I'm making. It's that versatile. Only downside is if the squash has gotten too old, then it has big seeds--which aren't as pleasant to eat. Also, squash packs a lot of liquid--so it's good in dishes where either the liquid will cook off or where the extra liquid doesn't matter. Won't work for fried rice, for instance, where ingredients have to be dryish.