What became increasingly apparent as The.Boy. and I packed up every inch of my apartment this weekend, leaving no corner unturned and no book shelf unemptied. Is that I am a hoarder.
And it’s not even the usual kind of hoarding where you keep buying things you don’t need and shoving them into corners until you end up on A&E.
(No comments from the peanut gallery on my extensive cookbook collection. That is an addiction. Totally different kind of disease.)
(And for the record, I sleep with them under my pillow out of sheer love and affection and not because that’s the only place they’ll fit now that they’ve run me out of house and home.
What was I saying? Oh, yes.
I’m a bizarro world hoarder. The type of hoarder who, rather than spending her money on frivolous things, instead chooses to throw it all over her apartment so that when she moves after three years of living there she’ll find quarters, nickels, dimes and (ugh) pennies lurking in every (disgustingly dusty) corner.
If I had babies, this place would be a choking hazard waiting to happen.
On the bright side, I’m now one third of a Kashi GoLean oatmeal box filled with coins richer!!
AND to top it all off my boyfriend didn’t run away screaming when he discovered just how psychologically unfit I am! Instead, he watched patiently as I lovingly caressed each cookbook before putting it into it’s new shelf and calmed me down when I freaked out because twenty of them DON’T FIT and so I had to put them ON THE FLOOR until a newer and larger bookshelf arrives next week.
That last part was probably one of the more anxious moments of my life. Especially since one of the floor-bound cookbooks was Mastering the Art of French Cooking.
Julia most certainly rolled in her grave. I most certainly might have cried a little. The.Boy. most certainly for a second wished he were dating someone who wasn’t so emotionally attached to (very heavy) inanimate objects.
That is, until I made this gratin. Gruyere, browned butter, pesto, summer squash.
It’s the perfect penance for just about all of your moving day sins. Or if you have an overabundance of summer squash that’s about ready to rot in your fridge. Or both.
Summer Squash Gratin
Serves 8 as a side dish, adapted from 101 Cookbooks
- 1 1/2 lb summer squash, sliced very thinly
- 1/2 tsp fine grain sea salt
- 1/4 cup fresh oregano
- 1/4 cup fresh parsley
- 1 large garlic clove, chopped
- 1/4 tsp fine grain sea salt
- pinch of red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup unsalted butter
- 2 cups fresh whole wheat bread crumbs
- 1/2 lb waxy potatoes, sliced very thinly
- 3/4 cup grated gruyere
- Preheat the oven to 400.
- Place the zucchini/summer squash slices in a colander in the sink and sprinkle with 1/2 tsp sea salt. Toss to combine. Let drain for 10-15 minutes.
- While the summer squash is draining, puree the oregano, parsley, garlic, 1/4 tsp sea salt, red pepper flakes and olive oil in a food processor. Set aside.
- Melt the butter in a small saucepan over medium heat. Let cook until it turns brown and starts to smell nutty. Wait two minutes and then stir the breadcrumbs into the browned butter.
- Transfer the squash to a large mixing bowl. Toss with the potatoes, oregano sauce, half the breadcrumbs and gruyere. Toss until well combined. Taste the a slice of the summer squash for seasoning.
- Pour into a gratin dish and top with the remaining breadcrumbs. Bake for 40-50 minutes.