This is one of those times I indulge in things I would normally avoid or use in strict moderation. So be warned that this dish has elevated fat content, and saturated animal fat at that. Okay, with that said, it was a delicious and pleasurable experience, with regrets deferred until and if consequences manifest themselves.
My original intent was for this to be primarily a celery and fennel dish, but with the garden producing so much yellow summer squash I included it despite it having been a frequent and ubiquitous component in recent meals.
I harvested the first onion out of the garden. A secret to growing onions is to not plant them too deep. If planted deep all you will get is “green onions.” I scrape the dirt away from around the plants to expose the white part to encourage them to swell and form bulbs.
Besides the onion, I chopped celery and fennel, and sautéed them for a few minutes in herbed butter to which fresh sage, rosemary and basil had been added.
To the sautéed onion, fennel and celery I added chopped yellow summer squash and turned off the heat.
After seasoning with kosher salt I coated the vegetables well with masa harina and transferred them to a baking dish.
I mixed some of the melted herbed butter with panko bread crumbs and tossed in cubed Brie.
The bread crumb and cheese mixture was distributed over the top of the veggies.
The casserole was then baked until well heated and browned on top.
To balance out the meal I cooked up some beet “greens” from the garden. In plucking the leaves I accidentally pulled up a young beetroot.
Call it what you may, this was truly enjoyable meal.