Sunday night, after socializing on the 4th, 5th and 6th of July, we had a simple supper at home. Just the two of us and some veggies from the garden. We’ve had more than twenty inches of rain in two months so the plants are really happy. The summer squash grew so quickly, it was like watching time-lapse photography! The dinosaur kale hasn’t slowed down since the mercury has stayed at or below 80 on most days. There’s a bountiful crop so far. Here’s how the veggie dinner came together.
The KALE leaves were mostly tender so I rolled stacks of them long ways and sliced across the roll into half-inch ribbons. A few leaves had big stems so I chopped them in half-inch pieces too. The kale went into an inch of salted water and braised for 20 minutes with the lid on. Then I uncovered it, let the liquid cook away and finished it with a squeeze of lemon juice and a few red pepper flakes.
For the SQUASH, Barb Swell inspired me with her Log Cabin Cooking blog. Her parmesan-fried summer squash is a quick, easy and nearly perfect dish for one or two people. It tastes almost like a southern squash casserole without the extra fat and prep time. This squash was so good I wanted it all for myself. Paul is lucky he saw any of it!
Then there were the FINGERLING POTATOES, earthy and delicious, from friends John and Melissa’s Highgate Farm up the road in Marshall. John is a regular at the Weaverville and East Asheville tailgate markets and always has lots of great naturally grown produce.
Here’s a simple method for cooking fingerlings. I believe it’s French in origin. For two servings, add a tablespoon of butter, a good splash of olive oil and a healthy pinch of salt to a small to medium dutch oven and set over medium heat. When the oil/butter is good and hot, add enough fingerlings for two people. Give them a stir to coat and cover.
Try not to peek for at least 10 minutes, 15 if you’re strong. Then stop by every 4-5 minutes and give the pan a few good shakes to turn the potatoes and prevent sticking. Use your kitchen timer if you tend to get distracted. Do a fork test around 20 minutes for doneness. Adjust the heat as needed for browning. Total time depends on the size and number of potatoes, but estimate 20-30 minutes for two servings. Magically, the little fellows will cook in their own juices (with a little help from the butter). If you’re patient, they will be creamy on the inside and crispy-brown on the outside. You can add a dash of lemon juice, a few chopped chives or a grind of pepper to them on the plate, but it’s not really necessary.
You can make these for a crowd. Add a bit more oil, butter and salt, but don’t go crazy. The potatoes release a fair amount of liquid as they cook. And use a larger dutch oven. Surface area is important here. A double layer is fine if you’re very good about shaking to rotate the potatoes. Otherwise, they will steam but the top layer won’t brown. Stir them if you have to and allow more cooking time. Be sure to use a thick bottomed pot, preferably cast iron, for this recipe. I use Creuset. You can use any potato cut into a large dice if you don’t have fingerlings. These taters are so good, you could make a meal of them!
Our dinner was heavenly. Sometimes after a hectic weekend, simple pleasures really are the best.
P.S. Paul is away tonight and I picked a squash today. Guess what I’m having for my solo supper!