Let's stand up for the baby pattypan. The baby pattypan has its own unique crown shape and an olive-oil like flavor that cries out for attention.
While baby pattypans can work in recipes created for zucchini or yellow summer squash, we've been hunting all summer for recipes that were created just for the little pattypans. Isn't it a shame to slice them up when their shape is so perfect on the plate?
Until this weekend, we hadn't had much luck in our recipe hunt. The recipes we found were either re-hashed summer squash recipes or called for hollowing out the center of the squash and stuffing it (That's great for a restaurant, but a little labor intensive for our weekday summer cooking style).
We finally found what we were looking for: Chef Daniel Patterson's recipe for Pattypan Squash Braised With Onion, Tomato and Chorizo ran in the Sunday Times Magazine. The small squash are trimmed and braised whole.
It is 57 degrees and pouring rain here in Brooklyn this morning, but we're not ready to give up on summer cooking just yet. This warming summer recipe is perfect for today. Who's got time to make up a pot for us?