Recipes for September 15, 2007:

SUMMER SQUASH CASSEROLE

3 large Jersey Fresh summer squash
3 large Jersey Fresh zucchini squash
3 large Jersey Fresh tomatoes
2 onions, vidalia if available
3 tablespoons minced garlic
1/2 stick cold butter, cut into 9 pats
3/4 cup Grated Romano cheese
3 tablespoons italian seasoning
Salt and Pepper

Preheat oven to 375°F.

Cut squash, tomatoes, and onion in 1/4" rounds. Layer 1/3 of the squash, tomato and onion in bottom of 9x11 casserole dish. Sprinkle with salt, pepper, and 1/3 of the italian seasoning, Romano cheese, and 3 pats of butter. Repeat 2 more times to make 3 layers.

Cover with foil and bake at 375 for 35-40 minutes.

"Best squash you will ever have!" —Peggy O'Donnell

Testing notes from the Market: Freshly grated cheese is best.

Wine pairing suggestions for Summer Squash Casserole
As suggested by Stephen Freehill of Moore Brothers Wine Company
Moore Brothers is a Market Sponsor.

Dear wine-drinking Market Enthusiast,

Here are several wines that would pair well with the winning dish. I have included some tasting notes describing the wines. Should you have any questions feel free and e-mail us anytime. www.moorebrothers.com

Verdicchio dei Castelli di Jesi Classico Le Gemme Brunori 2006 $12.5
From a family that has produced elegant Verdicchios and supple, juicy red wines for three generations, this clean, ripe white wine is endowed with fine structure, good acidity, and a dry, slightly bitter finish. Made mostly of Verdicchio, with a little Trebbiano added for acidity and body, this fruity, delicate wine has nutty flavors and aromatic complexity that complements risotto, pasta and fish dishes.

Soave Classico Cantina del Castello 2006 $15
Cantina del Castello is a magnificent building that dates to the thirteenth century, where the cellars have secret underground passageways linking them directly to the castle of Soave. The vineyards are on volcanic hillsides in the center of the Classico zone. Because the yields in the poor, well-drained soil are small, the wines produced here have unusual concentration and elegance. This is stainles-steel fermented Garganega with Trebbiano di Soave, possessing a fruity bouquet, pleasantly medium-full body, and the typical almondy finish of the best Veneto wines.

Barbera d’Alba Serra Boella Azienda Agricola Paitin di Pasquero 2005 $17
Giovanni and Silvano Pasquero-Elia are the inheritors of a winemaking tradition going back 7 generations. The estate, located entirely in Serraboella south and east of Neive, was purchased in 1796 and has been selling wine labeled Barbaresco since 1893. Excellent South- and South-Westerly exposure and natural, low-yield farming consistently has produced classic Piemontese wines of finesse and elegance. The Barbera in Serraboella is located on the northern edge of the estate in more clay-rich soils and produces ample, fleshy wine that is enhanced by 12 months of ageing in neutral barrels. Blackberry, and dark cherry fruit define the palate, highlighted by spicy notes and well-integrated acidity.

Rosso Piceno Tourquís Brunori 2005 $13.5
The graceful, fruit-driven reds from the Marche represent some of the best value in modern Italian wines. This is a juicy, supple, and vibrant blend of Montepulciano and Sangiovese that is delicious with pasta, meats and even some fish dishes. The Brunori family has achieved a perfect balance of tradition in the vineyard (no chemicals, hand-harvesting, respect for the sandy soils) and innovation in the cellar (soft-pressing and microfiltering). And speaking of Le Marche, this region is also celebrated for having given birth to Rossini at Pesaro in 1792.

Cheers,
Stephen Freehill

Walnuts and Honey suggestions from Mind Your Own

This product can be used as a topping on ice cream, pancakes, waffles, stirred into morning oatmeal or in salads. We also recommend using it in stir fry or by coring an apple, scooping some into the cored area and baking with a little cinnamon if you prefer.

Easiest Baked Brie

Some people do "the puff pastry" thing with their brie, but all you need for this is a wheel of Baby Brie, and a jar of walnuts and honey (with or without cranberries).

Slice the brie in half like a burger bun and separate. Place the bottom half of brie, rind down, on an oven proof plate that you will serve it on. Scoop a generous amount of the honey mixture onto the bottom half, spread it around, and place the top half back on, rind up. Pour some more honey mixture on top. Heat your oven to 400 degrees. Place it in the oven—you will need to hover and check frequently—until the brie just begins to show signs of melting. Then you pull it from the oven and serve with crackers. Don't let it melt too much...but if you do, don't worry. It will still taste just as good.