My goodness it was hot this past weekend. Ted even skipped the bread baking so we could avoid adding the heat from the oven to the house. With the vent hood added during the kitchen renovation last year we can suck the steam from the cook top out of the house so we boiled and sauteed our way through dinner.
July 19th Menu
Potato and Cheddar Perogies
Zucchini and Summer Squash with Tomatoes and Thyme
Blueberry & Sabayon Triffle (thank you Mr. Ted)
3 packages of perogies were not enough for 13 people. Add the 4th package next time.
I par-cooked the bratwurst first in simmering water for about 20 minutes (internal temp ~160F). I did that earlier in the day and let them chill out in the fridge. I later grilled them for about 7-8 minutes total, rotating for nice grill marks.
For the squash dish I sliced about 3 lbs. of summer & zucchini squash into 1/2″ pieces. I diced up an onion, sauteed it on medium heat for 3-4 minutes to get out some of the rawness. I added 3 small cloves of minced garlic, stirred until it was fragrant and then added the squash plus 2 14.5 oz cans of diced tomatoes plus 1 14.5 oz can of water. I simmered for about 15 minutes and then added minced parsley & thyme from the plants out back. Salt + pepper to taste and serve.