September 5th, 2011
I have a subscription to Bon Appétit Magazine, purchased to support The Grump’s kids’ school fundraiser. Usually I don’t buy magazine subscriptions because I can usually find what I want from them online and it’s just more stuff laying around our tiny apartment, but this was for a good cause. And I’m glad I did because I really get excited to find my monthly magazine in the mail!
But July did not hold that excitement for me. My August issue did not come the third week of July like it usually does. So halfway through August, when it still had not arrived, I called customer service and they told me that they would send a new one but I wouldn’t get it until…pretty much right before my September issue was due.
Travesty! What is a gal with a penchant for cooking relatively seasonal food to do? Dig up the August 2004 issue of Gourmet that I had buried with all my old magazines. I keep them until I’ve tried every recipe that looks good, which I can’t seem to do in one month, and when the next issue comes, I just put the old one away for later. This is why my Magazine Monday posts are usually from old (or very old) magazines.
And August 2004 was full of great recipes. I’m surprised it’s in near-mint condition. I’ve tossed around the idea of selling some of them since Gourmet went out of print, but not enough of them are in such good condition so it’s not really worth much to collectors. So I shall keep it and just return every year to the old but delicious recipes and articles.
This recipe is in the “Gourmet Everyday” section, and I absolutely loved it. I love yellow squash, and am always trying to find new ways to eat it, so when I saw this I couldn’t resist trying it. It’s bright and warm and kind of a cozy dish. And the ingredient list is small and, with the exception of the squash (and maybe the basil), things you’re almost guaranteed to have on hand anyway.
Smothered Yellow Squash with Basil
Gourmet Magazine, August, 2004. Serves 4.
- 2 tbsp olive oil
- 1 ½ lb med. yellow squash, halved lengthwise and cut crosswise into 1/2-inch slices
- 2 garlic cloves, finely chopped
- ½ c water
- ¼ tsp salt
- 1/8 tsp black pepper
- ¼ c chopped fresh basil
- Heat one tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add half of squash and sauté, stirring occasionally, until browned, about 5 minutes.
- Transfer browned squash to a bowl, then heat remaining tablespoon of oil and sauté remaining squash in same manner.
- Return squash in bowl to skillet. Add garlic and sauté, stirring occasionally, 1 minute.
- Add water, salt, and pepper and simmer briskly, covered, until squash is tender and most of liquid is evaporated, 6 to 7 minutes.
- Stir in basil.