Confit, rillettes, oil poached. Whatever you want to call it I’ve been into it lately. Tuna one week. Halibut the next. It’s a simple way to prepare a luxurious piece of fish and it takes almost no attention. Pork and duck get the same treatment quite often because they too become impossibly elegant when submerged in fat and slowly cooked. But what about vegetables. Well, spread some Garlic Confit on bread. I guarantee it will end your addiction to butter. Yeah, it’s that sweet and silky. So, here it is the end of summer and I’ve decided to give Summer Squash Confit a try.
We’ve all heard stories about that neglected little summer squash nestled into the back of the garden. It’s green and well-formed and you plan to pick it real soon and use in a stir-fry. Really you do. But that will have to wait until later – a little binge TV seems a better way to pass a hot September afternoon. I know you know where this story is going so I won’t bother to finish, but it ends with a monster zucchini as big as your (fill in the blank).
Summer Squash Confit
Well, I didn’t grow any summer squash this year but I did pick up an oversized specimen or two at the farmers market. They sell the monsters at a terrific price. Probably because they’re less delicate in both taste and texture. I suppose this turns most customers away. But it doesn’t have to. Packed with herbs and given the confit treatment, Summer Squash Confit is a great way to bring a little silky sensuality to one of the least sexy summer vegetables out there. Of course, technically speaking confit is a noun, not a verb. The food geeks may scold me for calling confit a method and attaching it to a vegetable, but that just makes me like Summer Squash Confit all the more. GREG