At some point it's time to gather all those Post-It's stuck to the inside of cupboards, the hand written notes jammed hastily into drawers, the binders exploding with recipes past, organize and begin sharing the best of them.
Sitting here in my hot kitchen, (day seven of a broken air conditioner), it's hard to envision actually cooking something and heating up the room ... making it even more uncomfortable!
If ever I have the chance to eat whole grilled fish, I do - every Mediterranean restaurant I eat at - but at home I often go another route: oven roasting.
I usually make Short Ribs in a dutch oven, but there's something very liberating about preparing a dish and then allowing everything to cook while you tend to other things.
Between the green beans, shallot, garlic and olive oil a caramelization occurs, which turns this dish candy-like.
We started by roasting the vegetables to get a deeper, more intense flavor - and as a way to entice a two year old to participate. She thought it was great fun, and the resulting soup was hearty and delicious!
Summer brings one salad after another, many nameless but all delicious and fresh and seasonal. Everything seems to work and the combinations abound. Occasionally I pine for a classic: this summer I seem to be volleying between traditional Greek and improvised Nicoise ...
This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
I seldom throw out old tomatoes. I often end up with cherry tomatoes that are just beginning to shrivel. Or beefsteak tomatoes that are beginning to soften. They seem un-useable, but actually there's nothing wrong with them, except for the texture -- as long as they haven't started to rot in spots. I usually have an abundance of tomatoes in my kitchen -- various varieties depending on the season.
Everyone I know has a special Chicken Soup Recipe. Either handed down from a parent or grandparent, shared from a sibling or friend, found in a cookbook (or online): a recipe that has evolved over the years. Just as mine has.