Monday, April 6, 2009

Smothered Yellow Squash with Basil

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender. It makes a nice, quick side vegetable and makes great use of soon to be plentiful squash and basil.

Smothered Yellow Squash with Basil:
(Gourmet Magazine)

2 tablespoons olive oil

1 1/2 lb medium yellow squash, halved lengthwise and cut crosswise into 1/8-inch-thick slices

2 garlic cloves, finely chopped

1/2 cup water (I used chicken broth and it was super yummy)

1/4+ teaspoon salt

1/8 teaspoon black pepper

~1/4 cup finely chopped fresh basil

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
Transfer browned squash to a bowl, then heat remaining tablespoon oil and sauté remaining squash in same manner.
Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute. Add water/broth, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes. Stir in basil.

Makes 4 servings.

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