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