Succotash Salad

It's so hot here we finally got Emily a summer haircut. She loves it.

And because of the heat we've been eating lots of salads. Last night I tried this salad recipe based on one by Bobby Flay. It was a big success with ribs.

Succotash Salad

2 cups cooked lima beans

2 cups fresh corn, cooked and cut from cob

1 cup halved cherry tomatoes
1/2 red or yellow bell pepper, diced

3 green onions, sliced

1/4 cup olive oil

1/4 cup cider vinegar

1 teaspoon Dijon mustard

Pinch of sugar

Salt and pepper to taste

Combine vegetables in a bowl. Mix olive oil, vinegar, and seasonings to make a dressing; toss with vegetables. Serve cold.

Grouper Sandwich

Clockwise from upper left: tomatoes from Jason and Laura's garden, homemade tartar sauce (mayonnaise, lime juice, pickle relish, and New Mexican chile powder), a tempura-fried slab of perfect grouper, and a toasted whole wheat bun.

My iPhone is good at just about everything except taking decent food photos.

There's finally a place in town to get decent fish: The Old Timey Meat Market on Rosewood gets fresh fish in every Thursday. So I bought this gloriously fresh one-pound chunk of grouper, and Lawson mixed up some tempura batter and fried it so we could have fish sandwiches.

He became enamored of fried fish on our Alaska trip, where he ordered halibut and chips at least three different times.

As a first-time home experiment, this was pretty successful. He surveyed a bunch of different tempura batter recipes. He combined the common elements, which were wheat flour and water and egg. And then he cut the fish in half and fried it in a bit of peanut oil. It was not the least bit greasy.

Patty wanted some.

Pois Chiches

I'm sharing this recipe partly because I'm in love with the French name for chickpeas--pois chiche--and partly because it's so easy and a nice change. I use canned garbanzos often because they're versatile and nutritious. Think of this as French bean salad. It's from Mereille Johnston's Cuisine of the Sun.

Pois Chiches Marines

3 tablespoons olive oil

1 slivered onion

2 teaspoons thyme

1 clove garlic, crushed

Salt and pepper

1/2 cup dry white wine

Juice of 1 lemon

1 can chickpeas, drained

Saute the onions, garlic, thyme, salt, and pepper in the olive oil for 5 minutes. Add the wine and lemon juice and simmer 5 minutes. Then add the chickpeas, bring to a boil, and simmer 5 more minutes. Serve chilled or at room temperature.

Bittman Slaw

I don't know why I get so annoyed with Mark Bittman's writing style, but I do, so in an attempt at being a nicer person I'm directing you to his article in the NY Times about 101 Simple Salads.

This is #20, with the substitution of carrots for radishes. I love Chinese cabbage but I forget that it exists until I go the the 17th Street Market where the Asian vegetables are so beautiful. This was refreshing and unusual.

Cooking Frenzy

I got fired up today and made granola, blueberry jam, and an Italian supper of salmon, fettucine with peas and saffron, and yellow peppers with mint.

I think this is happening because I'm happy to be home after being away for four of the last six weeks; and also because I've started a regimen of piano practice for a September program, and I love to alternate practice with cooking, just like I did when you were a baby.

The granola was a Joy of Cooking recipe with no sugar or salt, just toasted oatmeal with nuts and dried fruits. I'm looking forward to it for breakfast tomorrow with yogurt.

Blueberries are one dollar a pint now. We've stuffed in all the fresh ones we can eat, so I made a small batch of microwave jam.

In this hot summer weather I turn to Mediterranean recipes. My current favorites are Viana La Place's Verdura and Mireille Johnstons's Cuisine of the Sun.

The pasta was real Italian fettucine, so good after the whole wheat and rice pastas I've been trying to use. Saffron, peas, and green onions were delicious together, garnished with fresh basil. This was also a Viana La Place recipe.

Here is La Place's yellow pepper recipe. I couldn't handle her advice to garnish the peppers with raw garlic, so I added the garlic to the skillet for a few minutes at the end of the cooking time.



Fried Yellow Peppers with Mint
2 fat yellow or orange bell peppers
3 tablespoons olive oil
Salt to taste
2 tablespoons red wine vinegar
1 large clove garlic, thinly sliced
2 tablespoons chopped fresh mint

Trim the peppers and sliver them lengthwise. Heat the olive oil until very hot and add the peppers, stirring until they have brown spots. Reduce heat, add salt, and cook covered until they are tender. A minute or so before they are done, stir in the garlic.

Off heat, add the vinegar, check seasoning, and stir in the mint. Serve at room temperature.

Picado de Repollo

I made this Cabbage Relish from my favorite Gabilondo Mexican Family Cooking to accompany a lunch burrito, and also because I had a half cabbage languishing in my vegetable bin. It is the perfect foil for Mexican food, and is supposed to ripen and keep well in the refrigerator--but I think we'll eat it all before that happens.

Picado de Repollo

1/2 cabbage

2 fresh jalapenos

1 clove garlic

1/2 cup white vinegar

2 tablespoons olive oil

1 teaspoon salt

Fresh ground pepper

Grate the cabbage, jalapenos, and garlic in food processor. Toss with the remaining ingredients.

My Pizza Method

Here's how I do pizza: I start the dough in the bread machine about two hours before serving time (this was 2/3 whole wheat and 1/3 third unbleached flour) and let it rise until puffy.


I preheat the oven and the pizza stone at 450 degrees for a long time, at least 20 minutes before baking; roll out the dough into a rough circle and then fit it to my perforated pizza pan. I don't let it rise again at this point, although I know some people do.


I brush the dough with olive oil, and then put a layer of shredded cheese, then various toppings--this had fresh tomatoes and herbs chopped together with garlic, and then anchovies, olives, and jalapenos.



I bake the pizza in the pan set on top of the hot stone for 8 minutes, then slide it off onto the bare st0ne to finish for about 8 more minutes. I find this method eliminates any disastrous transfer from a peel to oven, especially if the dough is sticky.

Kidney Bean and Celery Salad

This is an absurdly refreshing dish for summer--no cooking, and it uses ingredients I usually have around the house. It's from an old Sunset Mexican cookbook and I don't believe for one minute in its authenticity.

I have kept coming back to it over the years, though. It's not overly sweet like other bean salads.

Kidney Bean and Celery Salad

1 can dark red kidney beans, rinsed and drained
2 stalks celery, finely diced
2 green onions, sliced, or ¼ cup finely chopped red or yellow onion
½ cup chopped walnuts
2 tablespoons pickle relish or chopped sweet pickles
2 tablespoons vegetable or olive oil
3 tablespoons red wine vinegar
Salt and pepper

Mix and chill.

Zucchini Soup

It's great to be back in my own kitchen again. Last night, after a swim at Mary Ellen's, we all had a dinner of cold zucchini soup and homemade bread; followed by a second course of grilled Copper River red salmon, grilled eggplant from the garden, and French potato salad. I call it French to distinguish it from the mayonnaise version.

For the potato salad, I used red potatoes and after boiling them in their skins until barely tender I cut them into chunks and tossed them with this dressing: 1/4 cup olive oil, 1/4 cup rice vinegar, a pressed clove of garlic, a tablespoon of Dijon mustard, salt and pepper. I also added a sliced green onion and some fresh tarragon.

Here is the soup recipe:

Curried Zucchini Soup

2 tablespoons butter
2 large zucchini, thinly sliced
1/2 onion, thinly sliced

Melt butter and add zucchini and onion. Cover and cook 10 minutes; do not brown.

2 teaspoons curry powder
1 teaspoon salt (maybe a little less)

Add curry powder and salt and cook another 2 minutes.

2 cups chicken broth
1 cup half-and-half (or evaporated milk)

Place vegetables in blender, add broth and cream, and process until creamy. Chill. Garnish with chives or parsley.

The Bourbon Blossom

I forgot to mention in the last post that we invented a new drink for Father's Day, which we named the Bourbon Blossom.

2 ounces bourbon

1 tablespoon Triple Sec

2 tablespoons lemon juice

Lots of ice

Orange slice for garnish

Shake the bourbon, Triple Sec, and lemon juice with ice. Serve in a glass over ice, garnished with an orange slice.

Seafood Orgy

Moderation was abandoned. Although I think it's a good idea not to overconsume certain resources, we ate seafood every night on Cape Cod: halibut, scrod, scallops, lobster, haddock!

For Father's Day we had halibut, asparagus, sweet potatoes, and a Razzleberry Pie. Of course, you bought the pie from Marion's Pie Shop, so you know all about it. What a great Father's Day present.

Beet Pickled Eggs

I had only eaten one pickled egg before this. It was between undergrad and grad school, when my friend John was hanging out with some guys who met every week at a local bar to watch pro wrestling on the big screen. I went with them once, and one guy had pickled some eggs. He pulled a big warm jar out of a paper bag. I ate an egg. It was strange.

Now it's...what, 9 years later? A few months ago I saw a picture of a beet pickled egg, all purple and Easter-y and lovely, and I decided I would make a batch.

I poked through various recipes, thought about my own pickling past, and came up with this.

The Eggs

First, I hard-boiled a dozen eggs.

My eggs never seem to get that ugly blue discoloration between yolk and white. They used to when I was younger. I buy brown free-range eggs -- I suppose that could be a factor -- but it's more likely my standard method that makes the difference.

I put cold eggs in a pot of room temperature water and brought it to a boil over medium-high heat, uncovered. As soon as it boiled, I put the lid on and took the pot off the burner. I let it sit for about 8 minutes -- no longer -- and then took the eggs out and ran cold water over them and put them in a dry cool bowl immediatley into the fridge.

This method always seems to make perfect eggs.

I peeled them about 20 minutes later, as soon as they were cool.

The Pickling Mixture

I mixed the following ingredients and let them sit in a pan on the stove until the eggs were peeled:

• One small beet, roasted and peeled and sliced, left over from the previous night's dinner
• Two cups water
• Two cups vinegar
• One tablespoon sugar
• Two tablespoons salt
• Half teaspoon dry mustard
• Bay leaves
• One teaspoon brown mustard seed
• Several allspice berries
• One teaspoon dill seed
• Half teaspoon celery seed
• One teaspoon black pepper

I used a big glass jar with a hinged locking lid -- I love those. I put the eggs in it and brought the mixture to a boil on the stove, then poured it immediately over the eggs.

I got the jar cooled down as quickly as possible and put it in the fridge.

After three days, I ate an egg.

I loved it. Sweet and sour and pickly and mild -- really delicious.

I had to coax Lawson into trying one. After trying it, he said "I think that's something I'd have to be in the mood for."

Nobody else who's visited has wanted to try one, either. Pickled eggs are something they sell in rural convenience stores around here, all weird and yellow and bobbing around in massive jars next to the crock pot of boiled peanuts.

So I've been happily eating a pickled egg every few days. They're almost gone.

Look, a perfect dinner: vichyssoise, Heather's seeded sourdough, salad with Parmesan, and a few pickled things.

Empanadas

We had some people over to swim yesterday. We ate:

Ribs smoked by Lawson
Hummus made by Lawson, with whole wheat pita bread
Watermelon
Carrot salad, your recipe
Spiced spinach-zucchini empanadas

For the empanada dough I used your recipe (you inspired me quite a bit this weekend, I see). Here is how I made the filling. It was inspired by Mexican and New Mexican dishes I've had but didn't follow any recipe.

Spinach-Zucchini Empanada Filling
This wasn't quite enough for all the empanadas (I made them smaller than your recipe calls for -- there were 10 in all). For the other three I had some longaniza in the freezer that I hadn't put in casings, so I used that. Those three are like British pasties, except Central American. Very good.

Here's the filling.

Saute in order:

one small onion, diced
one zucchini, diced
one teaspoon garlic, minced
a bag of spinach, torn up

Add and simmer:
small handful currants
1/8 cup walnuts or pecans
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
salt to taste
a bunch of black pepper

Remove from heat, let cool slightly, and add:

several handfuls grated Parmesan
1-2 eggs

I filled the empanadas and baked them as instructed in your dough recipe. I served them with Herdez salsa verde.

It was a lot of food, but the watermelon and carrots offset the heavy ribs and empanadas well, so nobody felt too stuffed.

More about Road Food

We care a lot about food, in case you hadn't noticed--I guess we bought a camper so we could drag our kitchen around. I hate eating junk. Now we are on this freeway/motel trip from Tucson to Cape Cod, and here is how we survive. We eat out only once a day, usually dinner, and avoid chain restaurants, looking for anything local or ethnic or fresh--not always possible, but it's fun to look.


We take a small ice chest and a plastic box of food and utensils, and a paper bag with fruit. This five-day trip the cooler contained Jarlsberg cheese, English Coastal Cheddar, a package of fancy Italian cold cuts, mustard, a couple of kinds of hummus, small cans of tomato juice, baby carrots from the garden, grapes, cherries. The box contains a small cutting board, a roll of paper towels, a tablecloth, a knife, a corkscrew, silverware, a box of RyKrisp, a loaf of whole wheat sliced bread, a tin of herring fillets with black pepper. The produce bag holds two avocados, a small bunch of bananas, apples, peaches, plums, etc. which we eat as they ripen. All this costs less than a few fast food lunches! And we only spent an hour apiece assembling the ingredients--Dad at Trader Joe's, me at Sprouts.


We eat breakfast in our motel room and have a picnic lunch wherever it happens. We've been lucky with dinners on this trip and even though we've driven 500 or 600 miles per day, ended up with New Mexican food the first night, then barbecue, last night sushi, and tonight a sort of hometown Pennsylvania seafood/Italian thing.