Last night I was testing a new recipe for a client. I had some beautiful patty pan squash and a little inspiration. I steamed the squash and then opened them up and stuffed them with turkey, spinach and Parmesan cheese. Here is the recipe:

Stuffed Patty Pan Squash
Yield: 4 entree servings

Ingredients
4 medium sized (4-inch) patty pan squash
2 T extra virgin olive oil
1/2 cups onion, finely diced
4 cloves garlic, minced
1 cup soft bread crumbs
1/4 cup Parmesan cheese, grated, to taste (optional)
10 oz turkey, ground 93/7 lean
2 oz spinach, chopped
15 cherry tomatoes, roasted and chopped
Salt and pepper, to taste
panko bread crumbs (optional)

Do ahead:

• wash and trim squash
• prepare a pot for boiling
• preheat oven to 350°F
• mince garlic
• chop onion, tomatoes and spinach
• chop bread into small cubes

Procedures

• Wash outside of squash.
• Prepare a pot of boiling water (1" deep) and place squash on steamer rack over boiling water. Use a lid and steam squash for 15 minutes. Allow to cool slightly.
  
• Remove the seeds and flesh of the squash with a melon-baller. Throw away the seeds, but chop the flesh and set aside to drain.
  
• In a non-stick skillet, heat the olive oil and add the finely diced onion. Sauté until just starting to brown.
• Add the garlic and sauté, until fragrant.
• Add the dried squash flesh, cooking for another 3 or 4 minutes.
• Add the chopped spinach and saute until wilted.
• Take the skillet off the heat and allow it to cool.
• Preheat the oven to 375°F.
  
• In a separate bowl, toss together bread cubes, parmesan cheese, chopped tomatoes, salt, and pepper.
• When onion and spinach mixture is cooled, add turkey and bread crumbs and mix well with your hands.
• Spoon the mixture into the bottom of the squash, mounding it up high.
• Cover with aluminum foil, and place stuffed squash in the preheated oven for 50 minutes to one hour.
• Remove foil and check the internal temperature. The goal is 165°F.
• Sprinkle panko bread crumbs over the top of the baked squash and return to the oven, uncovered to toast the bread crumbs and get to 165°F.
• To serve, place the top of the squash (with the stem) to the side on the plate.
  

Dobos Torte Party

A week ago, I invited several friends to my house and we made a Dobos Torte. It was a special day. I love cooking in my kitchen at home, and my friends enjoyed being in my new kitchen too! We took a break for lunch, and MKS brought a gorgeous salad with perfectly boiled eggs. We sat outside and enjoyed the nice weather.

The torte turned out really well. We made it nut-free and gluten-free, because some of the folks who would be eating it had requested this. Here is a photo of the bakers and me.