Here is a fall recipe based on one in the Good and Cheap PDF referenced Thursday. You can see in the photos that my husband followed the recommendation of grating frozen butter. I probably would use the pastry cutter and blend butter out of the frig, but he likes to follow the directions and it did turn out really well.
I’m going to cut my writing short today because I’m working on a longer article on a discussion I had today with a farmer regarding genetically modified sweet corn. I hope you’re all enjoying your weekend and were able to make it to a produce stand today!
Squash Casserole w/ Paprika Biscuits
2 medium chopped zucchini
2 medium chopped summer squash
4 large chopped tomatoes
3 cloves crushed garlic
2 scallions, finely chopped
1 T lemon zest
¼ cup fresh basil (optional)
1 T avocado oil
salt and pepper topping
1½ C flour
½ C cornmeal
3 t baking powder
½ t sea salt
1/2 t freshly ground pepper
1 t smoked paprika
½ C shredded cheddar cheese
½ C butter
1 cup buttermilk
¼ C chopped fresh parsley
Preheat oven to 425. Put the butter for the topping in the freezer for 30 minutes.
Spray a 9×13 baking dish and add the vegetables, garlic, scallions, lemon zest, and basil into the dish. Pour the oil over and mix everything together with your hands. Bake for 25 minutes while you prepare the biscuit topping.
For the biscuit topping, mix the flour, cornmeal, baking powder, salt, pepper, paprika, and cheese into a bowl. Use a box grater to flake the frozen butter into the flour mixture. Gently massage the butter into the flour with your fingers until it’s crumbly but still clumpy. Add the buttermilk and quickly bring the dough together. Don’t knead the dough: lumpy is fine. Put the dough in the fridge until the vegetables come out of the oven. Quickly top the baked vegetables with small clumps of biscuit dough. The vegetables should still be visible in some areas. Bake for 20 minutes or until the vegetables are bubbly and the topping is lightly browned. Top with parsley.
