Summer squash gratin with salsa verde and gruyere
Salsa
Some cooks have a natural gift in the kitchen. My good friend Paula is one such cook. Paula has been a bartender at Prune in New York City, a chef on a ranch in Hill Country, and a cookbook author. Now the senior travel editor for Southern Living, most of her cooking takes place at home. <br /> <br />If you stay at Paula's, there are flowers in your bedroom and freshly made biscuits for breakfast. When I arrived at her house in Austin recently, she had some slices of cured boar salumi laid out on a cutting board, and Riesling chilled. <br /> <br />For dinner, she served a summer squash gratin by Suzanne Goin, a friend of hers. She took the recipe from Suzanne's book, Sunday Suppers at Lucques, and added some chile. Because that's what Texans do. Along with the gratin, Paula passed around a soft cows milk cheese and some bread. Peach pie was for dessert. It was 95 degrees in Austin. Summer squash and peaches were exactly what I wanted to eat.
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