Laurie Colwins Squash Tian Recipes

Steps:

• Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
• In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.

Steps:

• Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
• Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
• Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
• Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.

Steps:

• Preheat the oven to 400°. Put the flour in a bag and shake the squash in the flour; discard any extra flour that does not adhere to the squash. Transfer the squash to a greased shallow casserole dish; the squash pieces can be close together, but should be in one layer. Sprinkle the squash with the cheese, and then the garlic; add salt and pepper. Drizzle the olive oil over all; toss lightly. Bake for about 20 - 30 minutes or until the squash is tender when pierced with a fork and crispy on the outside.