Remember what I said once about great recipes being infectious? Well, here’s another one.
Looking for a good way to prepare two gorgeous yellow squash we picked up at the 79th St Greenmarket on Sunday, I came across a recipe for quick zucchini and almond saute on Deb Perelman’s blog Smitten Kitchen. And then the same recipe on Adam Robert’s blog The Amateur Gourmet. And then on Confessions of a Picky Eater. And then on about another million and a half other food and mommy blog sites, all inspired by Deb’s recipe.
Deb herself was inspired by Jimmy Bradley, the chef at The Red Cat – a restaurant I’d passed by on Tenth Ave in Chelsea, but have never thought to try. Of course now that I’ve made this recipe, the Red Cat is at the top of my list of must-eat places. Jimmy has been sharing his recipe for Quick Sauté of Zucchini with Toasted Almonds and Pecorino all over the internet, TV and radio since The Red Cat Cookbook came out in 2006. So if you google Jim’s name and zucchini, you’ll see a whole ‘nother spate of food bloggers who’ve made this dish.
Now, this recipe had mutated a bit from its source. While Bradley makes his preparation with 1/4 cup of oil and two separate fry pans, Deb uses only 2 tbsp of oil and makes it all in one pan, mentioning Bradley’s tent of pecorino as more of an afterthought. Hmm…easier to make and lower calories and fat. I knew which version I was making.
But wait – Mine would have yellow summer squash instead of zucchini. Another mutation!
Let’s see how far this one spreads….
How to Julienne a zucchini – great video comparing a knife to mandoline. Wish I’d found it before I cut up my squash!