July Issue Revisted - More Reviews

[Peggy]

While I patiently wait for the October issue to arrive in my mail box, I decided to revisit the July issue for dinner ideas this week. It's alittle soon to start fall baking etc in my neck of the woods... still in the high 90's and low 100's here! These are the recipes I tried this week.

Summer Squash, Carrot, and Green Pea Ragout Over Polenta - I have been trying to cook more vegetarian dishes lately and once all of the chopping was done, this went together easily. Instead of using the instant polenta, I made my favorite polenta recipe from the July/August 1999 issue. Nothing super special but very healthy and my family liked it. I liked it even better the second day as lunch leftovers after all of the flavors had really blended together.

Thai Steak Salad with Basil and Mint - This one surprised me. I had looked over the recipe and wondered why the meat was not marinated before cooking and the dressing looked so simple. I expected it to be on the bland side. The only change I made was I BBQed the flank steak instead of frying it. Well, it was delicious!! The dressing was on the sweet side and it complimented the spiciness of the mint, basil and vegetables in the salad beautifully. I will be adding this to my favorite summer salad collection for next year.

Pork Ragout - This was very easy and good. The sauce was alittle runnier than I had expected. A good, quick pasta recipe for a busy night.

Anyone else try anything new from July this week?

Peggy

[Peggy]

Hi Phoebe,

Here is the recipe. Like I mentioned before, I didn't make the instant polenta.

Summer Squash, Carrot, and Green Pea Ragout Over Polenta

Polenta:

4 cups water
1 cup instant polenta
1/2 teas salt

Ragout:

2 cups thinly sliced carrots
2 teas olive oil
1 cup diced onion
1 clove garlic, minced
3 cups diced yellow squash (about 1 pound)
1 1/4 cup water, divided
2 T chopped fresh parsley, divided
1/2 teas salt
1/4 teas black pepper
2 cups shelled green peas (about 2 pounds unshelled green peas)
1/4 cup thinly sliced basil
2 T fresh lemon juice
1 1/2 T butter or margarine
5 T (about 1 oz) grated Asiago cheese

1. To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teas salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.

2. To prepare the ragout, cook carrots in boiling water 5 minutes or until tender crisp; drain. Rinse with cold water; drain well.

3. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 T parsley, 1/2 teas salt and pepper; cover, reduce heat, and simmer 8 minutes, or until squash is tender. Stir in carrot, 3/4 cup water and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 T parsley, basil, lemon juice, and butter. Serve ragout with polenta. Sprinkle with cheese. Yield: 5 servings.

[andreajackson]

I was actually just looking at my July issue this morning! I think that I'm going to make the peach pie this evening, it looks delicious! Has anyone tried it and if so how was it?

[Ohioan]

Arghhh...I can't find my July issue; I must have thrown it out accidentally! Now I'll have to wait for next year's annual collection unless some kind soul (Peggy? anyone?) would be good enough to post the recipe for Summer Squash, Carrot, and Green Pea Ragout. Please? Pretty please? http://www.cookinglight.com/bbs/tongue.gif

Cravenly, Phoebe

[andreajackson]

I made the Brown Sugar Peach Pie last night and decided that it was way too moist for me! The taste was excellent and it looked beautiful but the dough ended up being way to soggy. I'm not sure I would make this again because you wouldn't be able to serve it to guests because of the moisture. If anyone has any luck with this please post.

[Ohioan]

Peggy, thanks a lot!

Phoebe