Wednesday, August 5th, 2015
What we have here is a very adaptable summer soup. You can make it spicy or mild and you can customize the end result with a huge array of garnishes.
Tuesday, August 4th, 2015
Use your own sun-dried tomatoes in this dish if you have made them. This dish can be either a side dish on its own or you can add it to pasta for a quick one-dish meal. Summer squash come in many varieties—zucchini, yellow crookneck, pattypan, etc.
Monday, August 3rd, 2015
Lately dehydrators have taken over the job of drying vegetables and fruits. They are certainly handy. But in the summer, there is something really satisfying about putting the “sun” back in sun-dried tomatoes.
Sunday, August 2nd, 2015
Summer does all kinds of strange things to me, like make me appreciate pilsners and not just crave hop-bomb IPAs as I do most of the less-warm year. Their mild maltiness and lower alcohol just seem a better accompaniment to a lazy afternoon.
Saturday, August 1st, 2015
Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.
Makes 4 servings
11⁄2 pounds small red, purple, white or yellow potatoes, scrubbed but left whole
2 hard-boiled eggs, chopped
1–2 carrots, thinly sliced
1–2 radishes, thinly sliced
2–3 green onions, thinly sliced
A handful of Italian parsley, chervil, dill or any combination
of those, chopped
6–71⁄2 ounces crème fraîche or sour cream
Salt and freshly ground pepper
Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.
Friday, July 31st, 2015
Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.