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Patty pans, also known as scallopini / button squash, are one of my favourite elusive treats of the early harvest season. This year I was seduced by a small box of them available at the market in Ste. Annes de Bellevue, although they were not even on my shopping list. They’re so delicate, and yet have so much attitude at the same time. I love them steamed, blanched (which is how they are made in this recipe), or roasted. Which ever way, as long as it is done for the shortest possible amount of time, results in a delightful and unique taste.

What I like about patty pans (and the green beans which I cooked at the same time) is it’s super easy to make, and so if combined with a rapid main-course recipe, dinner can be made within 20-25 minutes. Sometimes, that is just what has to happen. And, if you’re lucky enough to have some patty pans on hand, not only will the meal be ready rapidly – but it will also look quite nice.

Ingredients – 2 servings

-1 large chicken breast, filleted in two (or two if you are ravenously hungry)
-1 medium-large onion, diced
-1 clove garlic, germ removed, finely minced
-1 Tbsp olive oil
-coarsely cracked black (and red, if you have it) pepper
-pinch salt

-8-10 patty pan squash, washed, and sliced in half if they are on the larger side
-2 hand-fulls fresh green beans, stems removed
-nub of butter
-pinch salt
-squeeze of 1/4 lemon

Directions 

Slice the chicken breast in half. Dice the onion and garlic and set aside. Heat oil in a frying pan over medium heat until warm. Add onions, and cook for 3 minutes, stirring occasionally. Remove the onions from the pan and heat to just above medium heat. Sear chicken when the pan is hot – and generously cover each side while it is not being seared with cracked pepper. Reduce heat to medium-low, and add the onions, garlic, and a pinch of salt to the pan. Cook, stirring occasionally, around 7-8 minutes per side.

In the meantime, bring a pot of salted water to a boil. Quickly dip the green beans into the water, and after 1 minute add the patty pans. Rapidly return to a boil, and then strain immediately after 2 minutes. Quickly douse the vegetables in cold water for one second, before returning them to their pan with the nub of butter, the salt, and the squeeze of the lemon.

Once the chicken is cooked through, serve the veggies on the side. This can easily be accompanied with rice.

Hope you enjoy the simplicity of this recipe!

-Sitelle

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