And Cylospora Rages On

 It is not a good summer for veggie and fruit lovers. Thanks to Cylospora, that nasty little parasite , everyone's favorite produce is now off limits. What to do> What to avoid? f you eat carefully you can beat this.

Many people still don;t know what Cylospora is.They often confuse it with salmonella or food poisoning. As far as digestive track upset (and that's the  kindest that can be written about both) both can cause a lot of trouble. Yet Cylospora is a parasite - and it relies on only humans to thrive. Animals are free from it.On the surface of any herb,veggie or berry the parasites lie dormant in pods called oocytes.One hundred of them can fit comfortably on a pinhead .Once swallowed they trek through the esopha  gus, then  to the stomach and finally landing in the intestines. The pods respond to everything from gut signals to bile to digestive enzymes. The parasites go straight to the small intestine's lining where they take over the cells. They make copies of themselves; after awhile they form egg like and sperm like organisms which mess up the intestinal lining/ They reduce nutrient absorption which can cause massive diarrhea in foods and water. How people get the parasite is by ingesting water contaminated with them. Germany hands can also cause it which may explain the large contamination.Infected workers touch fresh;y picked produces and ;eave the tiny pods behind. 

What can you eat during this outbreak?Fresh salads are definitely off the table. Yet there are so many delicious veggie meals you can make.If you do want fresh lettuce get the heads as opposed to the bag mixes.Amy stores have pulled these, namely from Taylor Farms off their shelves. Get the heads and then scrub thoroughly in warn water for a few minutes. DO NOT use soap or bleach when washing.This will just  ruin the taste.Then pull off two to three out leaves (you can also go as high as four for extra safety).This also applies to cabbage too. Lettuce from our garden or even a neighbors'garden should be safe to eat whole.Saute ,grill or roast vegetables. Gazpacho should be put on hold this summer while tomatoes Provencale and ratatouille should be on dinner rotation. Used canned or frozen fruits and veggies for recipes Start foraging local fruit trees and forests for wild apples and strawberries. Buy thick skinned fruits like avocados, bananas and  anything citrus. The skins save the fruit from the Cylospora pods and these should be discarded right away.

How long will cylospora be with us? That's hard to say. Yet play  it safe. Cook safe and eat safe and you should be all right.

Yet Another Summer Outbreak

 Summer is supposed to be the time for good eating and healthy harvests. Unfortunately there are some summer s that re overwhelmed by an unwanted visitor - a  nasty little parasite. This year cyclosora makes an appearance  - right when vacation time kicks in.

This little bug has been bothering stomachs and plans for the past few weeks.It's been hitting the US hard however thankfully it's avoided Europe, Africa and South America.Asia has been spared as well along with Australia It may seem into Canada and Mexico so be careful when visiting those neighboring countries.This is not the first outbreak.There have been several over the years, usually. coming out every two years or so. What is this bug?It's a microscopic organism usually spread through contaminated food or water. It can easily be contracted by swimming as well as eating.It spreads fast through berries, lettuce and cilantro. The symptoms are downright nasty, resembling those of stomach flu.There are bouts of watery and explosive diarrhea, along with stomach cramps, bloating and gas. Sometimes there is also low grade fatigue and fatigue . Weight loss and lack of appetite is also common too.Keep in mind that the parasite doesn't go into effect right away. It does take two to three weeks after ingesting contaminated food for it to kick in. Focus on the BRAT diet, bananasa,rice applesauce and tea. Drink plenty of fluids to replace what fluid has been lost.

How to avoid it. Stay away from lettuce ,especially the bagged kind and salad kits. Go for the heads of fresh lettuce  but remove the outer layers first. Usually handpicked veggies  and fruits may have  it, thanks to workers having poor sanitary conditions while picking.Wash all store bought produce in hot or warm water for twenty minutes and then thoroughly dry. Should you use apple cider or white vinegar  to wash them? Contrary to popular belief ,this was not help. It has the same efficiency as hot water. Another good idea is to have the veggies cooked. Forget the gazpacho  - as delicious as it is_ and go for the ratatouille. This is an easy bake or saute of tomatoes, eggplants and peppers. It;s perfect served with thick slices of French bread. Grilled veggies are another way to go. Brush them in olive oil and pop on the grill. As for fruit, stick to rind or peel  ones like bananas, avocados and oranges. If you do have a hankering for berries then think frozen ones .These are cleaned thoroughly then treated with ascorbic acid (Vitamin C) and then frozen. You could also cook fruit and create compotes and crisps.Also try baking fruits into pies or bread if you truly crave them/

Yet another bug to ruin the summer. Be smart . Be savvy in what you eat. Avoiding cylospora is avoiding major trouble.

Hot Countries , Cool Food

 During a heat wave look to hot countries for recipes and food tips.These are the areas that know how to eat cool and satisfying dishes when the temps get to be too hot.  They're used to high temps. They know how to deal with blistering days and sweltering night.

Italy can be a heat dome in the summer especially around Rome and the southern part of the country. An easy dishes that requires little cooking is pasta con salsa cruda. You can use any pasta you want (and microwave it for an even easier cook) and create a room temperature sauce using ripe tomatoes, freshly cut basil leaves and olive oil. This is mixed with two to three tablespoons of olive oil and then set out while the pasta is cooking. The hot strands or pieces will heat up the sauce.It;sa great way to use up your tomato and basil harvest. Salsa cruda can be varied with a pinch of pepper flakes and even a teaspoon of red  or white wine vinegar tossed in,Salads are also big in an Italian summer table. Caprese salad is a yummy way to use those fresh vine ripened tomatoes and basil. Chunks of mozzarella are added for more flavor and it's drizzled with olive oil. Panzinella salad made with tomatoes and cubes of Italian bread is another tasty salad that can be made into a meal. It's drizzled with olive oil and seasoned with oregano.

Spain is another country that;s  suffers from violent heat waves. Spaniards take comfort in a cooling cup of gazpacho. This is a wonderful cold soup of peppers, tomatoes , onions and cucumbers. flavored with garlic . Olive oil is added for smoothness and then the whole mix is liquified into a chill creamy soup, perfect for blistering days. Serve with a crunchy bread dipped in oil. Greece is a beautiful country  loaded with tempting islands and turquoise waters. Yet it can get so hot that even making tasty kebabs can be a chore.The Greeks then head to their go to salads, - watermelon and feta and cooking cucumber with a Greek yogurt dressing. Try slices of bread in an easy made tzattziki dip.It combines the yogurt with strained cucumbers a long with lemon juice ,sea salt and olive oil. It goes well with leftover chicken too if you want to dres yesterday's rotisserie chicken. A fun dish from North America is Mexican guacamole. This is an easy make with mashing avocado slices and sliced tomatoes together. Add some garlic powder and minced onions along with a teaspoon of olive oil for smoothness. Serve with bought tortilla chips for a light lunch or supper.

Loo to these hot countries for cool recipe ideas. Their cuisine has withstood centuries of sweltering days and nights. Yet they survive and survive on good dishes.

Tired Of Le Cuisine Francaise

 It's been two weeks since the spectacular and jawdropping opening ceremonies at the Paris Olympics, The world has  have been inundated with all things Francaise including the cuisine. Yet after  a couple of weeks , it seems everyone is tired of those croissants, beurre and escargots.

I've been feeling that way and longed for my summer favorite , the Spanish classic, gazpacho.

This is a refreshing, light cold soup., made with fresh veggies,  like tomatoes peppers and cucumbers. Garlic and onion powder flavor it while white wine vinegar gives it its' zing and oil makes it smooth and creamy.It's a wonderful spoonful after gorging on Camembert on French bread .Don;t get me wrong I love any  French cheese on bread but it can become a bit too much after a while. The same thing for croissants. They are good but too caloric. Time for simple water crackers.

Everyone does love French cuisine  and thankfully there's been a renewed interest  in it since the Paris Games.. Yet the foods , even salad Nicoise, can be too much at times.It's time to pare it your men down for these last weeks of August. Think cool soups like gazpacho or  simple salads   topped with grilled chicken or shrimp. Save the heavy stuff for the cooler fall months ahead.

Explore other countries . Try their dishes. It's a nice change up from  indulging on le cuisine Francaise.

The Summer Mediterranean Diet

 The Mediterranean diet is the perfect one for living healthy. It can easily be redone for easy summer eating. It's easy ,especially with all the fresh produce and seafood.

The diet is from countries bordering the Mediterranean Sea, They're Italy France, Greece and Spain. Each country has not only dishes that are beneficial but they're also delicious. It's basically consume more fresh and less processed. It's also staying away from excess sugar and grains.Eating this way not only promotes weight loss but also lowers the risk of heart attack and diabetes.Summer is the perfect time to switch to the diet. Tomatoes which are in abundance even now are a main component of it. You cna easily make a few no fuss no muss  sauces .Try a burst tomato which is super simple to make. It's sauteing mini San Marzano or grape tomaotes in a mix of plant butter and olive oil. Garlic is added along with oregano. The tomatoes are smashed or burst when their skin turns wrinkly after cooking.Use a spatula for this and serve with any kind of pasta Think a chunky one like rotelli or penne. Another tasty and easy sauce is salsa cruda. This is tomatoes marinated in olive oil with garlic, oregano and thyme .Freshly cooked pasta is mixed with it , cooking the sauce.

The Spanish classic gazpacho is another wonderfully healthy and tasty soup.It  definitely an easy make that requires absolutely no cooking. There are many variations but the best is one that four to six  diced tomatoes,one chopped pepper, one diced onion and one clove of garlic. OLive oil is added a long with a few tablespoons of red wine vinegar. You can add just a sprinkling of salt and a good amount of freshly ground black pepper. for some spice.  Use a big bowl for it to accommodate the immersion blender. Using it will create a rich , creamy textured soup.Make it around three to four hours before serving and pop into the fridge. Of course a true Mediterranean dish is a salad. Think a Greek one that has a little feta along with anchovy fillets for maximum flavor. it also has sliced cucumbers and sliced, Add Kalamata olives and sliced green bell peppers for more flavor. Seafood is another must have in the Mediterranean diet.try grilled shrimp kabobs for your next barbecue. marinate them in a mix of olive oil and lemon. Add some oregano for flavoring. The same can be done for lobster too.

Adapt the Mediterranean diet for your summer cooking. It;s healthy eating with the freshest produce and seafood. It;s also delicious and easy to create too.

Hold On To Summer

 It's still summer despite  people guzzling those pumpkin spice lattes and rifling through their casserole recipes.  Hold on to the season with august harvests from the yard and farmer's markets. Don't put away the grill It's still barbecue season too.

You can still enjoy just picked tomatoes and peppers even though you're packing those school lunches. Use those late summer beefsteaks for  those same lunches. Everyone lives a good old fashioned tomato sandwich on toast and slathered with mayo. They're also good for Saturday lunch BLT's or for a Sunday beach picnic. A quick week day dinner involves those fresh ones along with freshly picked basil in a salsa cruda. This is an uncooked sauce made an hour or two before the pasta is cooked.It's left out to marinate in olive oil at room tempeature. It's a great sauce epsecially when served with chunky pasta like rotelli. Grilled veggies can be made outdoors until the first very cold snap (and beyond if you're hardy)Think sliced bell peppers and eggplant brushed with olive oil and dusted with garlic powder, salt and pepper. Farms are still offering ears of fresh corn. Get  them and create tasty Mexican street corn with them. The kernals are also good in a cold fiesta salad with diced red and green peppers. If you are in the mood for making soup then think of the summery gazpacho. This is perfect to make for the still steamy days ahead. It's combining tomatoes, cucumbers, peppers  and olive oil, water and garlic in a soup that is chilled for a few hours.

You may get the urge to ditch the barbecue and make an oven roast. Think again about this unless you have really good air conditioning. We will still have ninety degree days in  many parts of the US. London Broil is a winter meat that' graced many a Christmas and New Year's table but it's also a great grill meat. You could easily grill it after marinating it in a mix of olive oil, red wine vinegar and garlic. Slice it an d serve it on fremch or Italian bread for a delcious sandwich. Another fall roast favorite Cornish hens can also be grill roasted too. Rub with melted butter and lemon and add thyme to the insides for a flavorful bite. Usually both the beef and poulty are good with mashed potatoes but serve grilled baked potatoes instead. You will have to preheat the grill to 315 degrees Farenheit. ( most grills now have thermometers in them to let you know the temperature) and then rub  them in olive oil and salt and then wrape them in foil. Cook thirty to forty mimutes or until a skewer pierces them with no resistance. Cut in half and serve with butter and sour cream. As far as dessert, have s'mores . These are still fun to eat and if you do want a fall vibe. sprinkle with pumpkin pie spice before you put on the top graham cracker.

Hold on to summer cooking. Make a cooling soup like gazpacho. fire up the grill Have a tomato sandwich. It's still warm weather. Embrace it.

Raw Deals

 It's too hot to cook or bake anything. What to do? Eat raw. Those fruits and veggies have a lot of benefits - one being an easy meal or treat to prepare.

Take advantage of the harvests right now. Tomatoes are coming into their own and there's so much to do with them. Try a bruschetta for lunch or an easy dinner. This is a mix of chopped vine ripe tomatoes with olive oil , and basil, also in full bloom right now. Garlic give it flavor and if you want you can add a drop of balsamic vinegar and chopped onion.It's usually served on grilled slices of Italian bread but the slices really don't have to be. Beefsteak tomatoes can be stuffed with tuna salad mixed with chopped celery and mayonnaise. These are a cool dinner that can be made without much fuss.If you do insist on cooking , then just boil up some pasta with salsa cruda. Again take the summer favorite the tomato and have it marinate in olive oil ad minced garlic for two to three hours. The pasta's heat along with a cup of the pasta water will cook it. Add a sprinkle of Parmesan and it;s agreat summery dinner. Do give gazpacho a try during these steamy days.It;s an easy blend of  four tomatoes, one sliced  cucumber, one chopped green pepper and a clove of minced garlic. A cup of olive oil creates a smooth silky bisque like texture as it's blended.

We still crave sweets even though it's broiling outside. Yes we could easily eat ice cream every night or frozen candy bars but there is an alternative: fresh fruit. It's not only tasty but also healthier than frozen dairy treats every night. You can still enjoy frozen treats though. A frozen chocolate covered banana is a yummy end to any barbecue. It's an easy heat of chocolate and vegetable oil in the microwave until the chocolate is melted and glossy. Dip whole bananas that have been frozen for fifteen minutes into it. You can them roll them in chopped nuts, flaked coconuts or sprinkles for extra fun.Bananas also make for a good non dairy ice cream. Slice and freeze four of them overnight. Put into the blender or food processor a day later. The result is a  cool creamy spoonful. Add some chocolate syrup, and  vegan whipped cream for a really decadent treat.Of course a mixed melon salad is the perfect treat or dessert on a ridiculously hot August day. Mix chunks of  refrigerated watermelon ,cantalope and honeydew in a bowl and serve in cups. Cherries are another snack that's perfect as a nibble or ending a meal. The same goes for frozen grapes. Just freese then and take out when you need something cold and sweet.

Eat raw if it's too hot. Go for fresh fruits and veggies to sustain you.It's not only cool but good for you.

Easy Veggie Meals

 This is the season of grilling and meats. The problem is home chefs can fall into the rut of barbecuing steak and chicken all the time. A refreshing change up is having vegetables only  dishes. They're easy and tasty,plus being good for you.

One of my summer favorites is ratatouille. This is not the traditional one, with roasted in the oven veggies.

Mine has five Roma tomatoes cooked with one  diced green bell pepper and one sliced zucchini.It should have an onion in it which you can add. It can be intense though so I added a good sprinkling of onion powder along with garlic powder. The veggies were sauteed and simmered in a mix of Miyoko's  Creamery oat butter and olive oil. 

It was an easy fifteen minute simmer which was delicious with a brioche roll on the side. Another easy veggie dish is salsa cruda. Again this is a delicious and easy make, with just pasta to cook. The sauce is just sliced Roma tomatoes mixed with the cherry kind. Chopped onion can be added (or omitted depending on your taste) along with olive oil and fresh basil. Make it super simple by just buying pre cooked pasta. A really chill summer veggie dish is gazpacho. This favorite Spanish dish is a cold soup of blended tomatoes, cucumber garlic and green bell peppers. It's blended with a cup of olive oil and about three tablespoons of red wine vinegar. This is the perfect meal on a steamy hot day. It's refreshing and flavorful , each mouthful a summer harvest. I usually like to serve with slices of Italian or French bread dipped in olive oil.

A meal of fresh summer, veggies is a refreshing turn away from the usual barbecued meats. It's a nice way to enjoy summer's bounty with easy recipes. They're perfect for these sweltering days.

The Best Summer Cookbook Ever

This is the season of easy and tasty cooking. Even though the temps can be tropical at times, it's still fun to get into the kitchen and create something tasty. Now there's a great new cookbook that celebrates the best of grilling and farming. It''s definitely going to be the go to for any hot weather recipe.

The Complete Summer Cookbook: Beat The Heat With 500 Recipes That Make The Most Of Summer's Bounty (America's Test Kitchen 2020) is by the cooks and chefs at America's Test Kitchen, that great PBS TV show. As with any of the America's Test Kitchen cookbook it has great advice, suggestions and tips scattered throughout. It starts with how to cook, drink and eat when the weather gets steamy along with a complete pictorial of summertime cooking equipment.  Everything from strawberry hullers to grill gloves. A plus, and hallmark of the show is the different menus you can choose from. Overworked home chefs can try the No Cook Light Dinner which has absolutely no cooking in it whatsoever to Kebabs On The Grill for those who love a dinner out in the backyard. Again, as with their other books the editors don't have definitive chapters. There are Small Bites for those who want nibbles and Keep Cool with Countertop Cooking where the food is cooked in either a slow cooker or electric pressure cooker.Of course there are also desserts, namely Summer Fruit Desserts that feature the season's best bounty and Icebox and Frozen Treats which even features a sundae bar with homemade toppings. Anyone want a frosty drink will enjoy the chapter on drinks. An unusual one is all about canning and preserving along with one on Farmer's Markets and the bounty it offers.All the recipes are broken down into calories  and carbs along with sodium and cholesterol amounts.

I love this book and plan on making many of the recipes. Their gazpacho recipe is intriguing because it has tomato juice and hot sauce added in. There's also a variation with avocado and crab. The summer vegetable gratin , a casserole loaded with all kinds of veggies, from zucchini to tomatoes and topped with herbed white bread and Parmesan cheese is perfect for those rainy days inside. There is even a recipe for the perfect tomato sandwich that everyone should try. Barbecue enthusiasts will love the recipes for barbecued baby back ribs and grilled Mojo marinated skirt steaks. For those who love using their smokers , there is the smoked London Broil which would go well with any of the salads or foolproof boiled corn. The pickle and canning recipes are definitely worth trying especially the chow chow and tomatoes.The drink recipes are must tries also. want the perfect ice tea. Then try theirs, made with room temperature instead of boiling hot water. America's Test Kitchen offers variations such as mint and fruit flavored ones. Of course there is old fashioned lemonade but there's also agua fresca made with watermelon and lime along with the centuries old switchel , drunk by Amish farmers. There's also the boozy aperol made with the fizzy Italian wine Prosecco olives and orange peels.There is baking from on the grill pizza to a tomato galette that just might replace it. Fruit galettes and cobblers are also part of the sweet treats. Yet it is the homemade vegan and dairy ice creams that really catch the eye.I also want to try their dark chocolate avocado pudding , a perfect end to an outdoor Sunday lunch.

The Complete Summer Cookbook :Beat The Heat With 500 Recipes That Make The Most of Summer's Harvest is the book to have this summer. There's a wide variety of different recipes perfect for the grill or the kitchen. Best of all they're a snap to make and bake, especially during these hot days.

Cool Cooking On Hot Days

 Hardly anyone will want to be in a hot kitchen after being in one for three months. Then it's summer - when roasting or sauteing anything can be a chore. The best bet? Cool dishes for a hot summer. These are lifesavers and just make lunch and dinner easier.

One of the chillest and tastiest is gazpacho. This Spanish classic is an easy make, especially if you follow Susan Lewis Solamont's, the former Ambassador to Spain's wife recipe for it. It's blitzing a cucumber, tomatoes, onions and garlic with olive oil and red wine vinegar. It's a wonderful dinner , especially when served with crusty sliced boules drizzled with olive oil.It's also good leftover for lunch the next day. Vichyssoise is another example of a chill soup. This is  a creamy leek and potato soup introduced in 1917 at the Ritz-Carlton to cool off diners. You can make chef Louis Diat's original recipe that calls for Yukon Gold potatoes, leeks and onions. It can be made vegan with subbing in vegetable broth for chicken and almond milk and coconut cream for regular milk and whole cream. If you don't want soup, then think salad.  Salad Nicoise is a lush salad with sliced hard boiled eggs, tuna, green beans and tomatoes along with black olives on a bed of Boston lettuce . You can add radishes for crunch and bite and the traditional Dijon mustard based vinaigrette too. Another crowd pleaser is Cobb salad, rich with bacon, avocado slices and chicken breasts.along with a variety of different greens like Boston lettuce, watercress and frisee.

Pasta may not be what you want on a hot afternoon but a pasta salad is another thing. Try an Italian style one with precooked pasta.Barilla brands has a wide variety of noodles that have been already boiled. Just open a packet and mix with slices of summer sausage and sliced cherry tomatoes. Throw in some chopped black olives and parsley for a hearty but cool dinner. Precooked pasta with salsa cruda is another temperature cooling dish on a hot night. The sauce is easy to make. It's just cut ripe tomatoes mixed with olive oil, thyme and basil. Some recipes call for a tablespoon or two of balsamic vinegar but you can also use red wine if you want to. Add some sliced Italian bread to sop up the sauce. Veggie tacos made with an array of fresh produce is a great week night meal. Sliced tomatoes along with julienned peppers and carrots make the filling. You can also add celery and any kind of lettuce for crunch and color. Top with salsa, guacamole and/or sour cream for extra richness. Hummus is an easy no cook dip that works well as a meal with pita wedges. Put in some hot pepper flakes or black olives for more flavor.

It's summer and it's time for cool,tasty meals. Don't go crazy cooking hot food in a hot kitchen. You've been doing such for months. Chill with chill meals.

Spain In New York

The Iberian Peninsula has so many delicious and flavorful dishes. Now New Yorkers can have the best of Spain thanks to culinary greats Jose Andres and Ferran Adria. These two famed chefs along with Chef Adria's brother, Albert have brought the best of their country to underneath the famed High Line walkway and Manhattan's newest mall. Their mercado or market is worth a trip to the city on a hot summer's day.

Pete Well,s restaurant critic for the New York Times visited the market and highlighted the best dishes for yesterday's NYT 's Food section. This is a drool worthy pictorial that features a vast array of savory and sweet dishes.The place itself , called Mercado Little Spain, is situated underneath Hudson Yards, a melange of mall, hotel (home of the famed Equinox Hotel),  food court and residences.  You can easily see most of the above however it's the mercado that is the most interesting. According to Mr.  Wells, stick to the kiosks. The restaurants , in his words "are poky and a bit green". There are Lena - which offers grilled suckling pig(!) and lamb and Mar - a seafood restaurant featuring all sorts of seafood. There is also The Spanish Diner which is a Spanish take on American diner cuisine.It offers classics such as pan con tomate and French toast. Best to stick to the many kiosks that offer everything from savory to sweet, decadent to awesome.

There are pictures of the best dishes and all can make you take a trip to the mercado. There is the classic gazpacho which would drive me over there. It's blended with bread crumbs which undoubtedly gives it another layer of flavor and texture.Another must try is pan con tomate made with pan cristal or glass bread. Its' crumb is so delicate that it breaks like glass yet toughens up when olive oil is poured in it. Another worthy bite is chistorria con patatas fritas, a potato chip like fritter stuffed with a small sausage. There are the original empanadas, not those crescent shaped pasties but squares of flaky crust filled with tuna or stewed pork.  Of course the sweets rule too. There is the classic churro, crispy and dense with a rich bittersweet chocolate dipping sauce. Another must taste is Albert Adria's cardenal,  meringue domes gracing a sponge cake.It comes with a small creamer of dark molten chocolate for more decadence. For a real naughty treat try the pina borracha or drunk pineapple, shot through with dark rum and spiked with chopped mint and lime zest.A more sedate yet heavenly alternative is the tarta de queso, a cheesecake with a blackened crust and fluffy , light interior.

New York in the summer can be hellish. Get a bit of heaven and visit the Mercado Little Spain. It is worth visiting for the variety of delicious foods of Spain.

An Oasis Of Cool

Hot weather and heat waves are good for bringing families and neighborhoods together. Like blizzards the extreme weather proves to be too much, especially for the elderly. It's time to reach out and help in big and small ways.

The recent heat wave had everyone reaching for bottles of ice cold water. During our next heat wave - and we will probably have more  - reach  out to neighbors and even those with young children. Make sure that they have water and offer to take them shopping or share a 24 or 12 pack with them. Check in on older relatives and friends to make sure they're cool and hydrated. If they have just fans and limited air conditioning, then invite them over to chill and relax. You can easily make  homemade lemon or limeade or iced tea.  Flavored water is also a nice treat. If the air conditioning is a bit much then sit out in the shade or in the garage. This is a good time to buy a fridge for the car port. Store water in there for when you and the family need it. Also , if you're feeding feral cat colonies or just a few strays, have bowls of iced water for them too. Animals can have heat stroke as well. Also put their food in cool, shady areas.

Hot summer nights can be unbearable too. Again invite elderly neighbors over for a cooling drink and maybe a bite to eat. It is easy to make any fruit ade. It starts with a simple syrup - one cup of sugar boiled in one cup of water. From there mix three cups of fresh  lemon juice with four cups of water. Serve with a lot of ice.Change it up with lime ade. Another cooling idea is buying ice cream or Popsicles for everyone. Everyone - no matter what his or her age  - will enjoy a frosty sweet on a 96 degree F night. It's a communal way to keep chill and along the way  a chance to hear interesting back stories. Another way to keep neighbors , family  and friends cool is inviting them over for a no cook dinner. Introduce them to hummus, salad Nicoise or gazpacho. All three  dishes require no cooking , only mixing and blending. You could even have a minimal cooking meal such as pasta crudo which is a great way to use the veggies of the season.

Make your house and yard an oasis of cool. Invite friends , family and neighbors over to enjoy frosty treats and company. Us these hellish days for heavenly connections.

Gustavo's Gazpacho My New Favorite

Yesterday I reviewed Susan Lewis Solomont's  memoir Lost And Found In Spain . It is a great book both for Iberophiles and foodies. She also kindly sent a recipe from her time there -  gazpacho - from the embassy chef  Gustavo. I had to try it and I have to say   this is my new summer favorite. I love the fresh taste and the seamless blend of veggies. The coolness of it is a welcome change , especially during these hot June days.

These are the veggies I used, four tomatoes, one green pepper, one cucumber and a garlic clove. Gustavo's recipe called for double the veggies and less garlic but I geared it towards servings for two to three people. I cut back on the cucumbers and the pepper. I added a small minced clove of garlic because I like a more robust garlic flavor.

It was a matter of cutting into small manageable pieces.

                                    First the cucumber is thinly sliced.

Then quartered.  

         

The same goes for the tomatoes.

                       Gustavo's recipe called for a quarter of a fresh onion however my family is not big on that, probably because of its' intensity. I used about a tablespoon of onion powder instead.
                                                       This is the green pepper I used .

                                         Use a large knife for cutting the peppers in half

Then a smaller one for coring, deseeding and dicing.

                                        Use a cup of olive oil for body. Spanish olive oil is recommended but I   
                               used my beloved Fillippo Berio. The recipe also calls for three spoonfuls of
                               vinegar. Three tablespoons of red wine vinegar did the trick.
                                 

Then it was using my immersion blender to create a cool creamy miracle.I added just a couple more tablespoons of olive oil  along with a good pinch of sea salt and fresh ground pepper. Using an immersion blender can be daunting, yet I find it works better than a conventional one. It did take a while and veggie bits and juice got spritzed around  a lot.

The end result was worth it. I love this soup.

It was both incredibly smooth and airy. The fresh vegetable taste was amazing. I could taste the individual veggies yet at the same time , taste the harmonious blend. The only side was a slice of artisanal whole grain ciabatta bread with a drizzle of olive oil.I would say serve this with a chilled red Spanish wine of your choosing.

Ambassador Solomont and his wife, Susan Lewis Solomont were lucky to have such a great chef as Gustavo at the embassy. His gazpacho recipe is a classic. It is also my new favorite summer recipe.

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Cold Comfort

A heat wave means one thing - a aversion to anything hot and that includes food and drink. Who wants to eat fresh from the oven roasts and casseroles? Or worse , fresh from the burner soups and skillet meals. Keep it cool -  have chilled foods, from morning to night.

As much as we love a bowl of hot oatmeal and farina, it's time to think of other grains.A cooler bet is a bowl of rice or corn puffs with chilled milk. Add some blueberries or strawberries to give it a healthy vibe. Another idea is chilled melon. Cube watermelon and cantaloupe along with chunks of casaba melon for a refreshing, low calorie starter. Another low calorie breakfast, is a chilled parfait. Layer various fruits, such as pineapple and blueberries with Greek yogurt and granola for the perfect beginning on a sweltering August day.Freeze it and you have a breakfast Popsicle, every kids' dream breakfast. Instead of spooning the layers in a parfait dish, layer them in Popsicle molds. Freeze overnight. Remember these also make great desserts and snacks for them and for the adults too. What to drink with these frosty starters? Iced coffees and teas. There are many cold brew options for both drinks in your supermarket to choose from. Smoothies and fruit slushies are other cool options that go well with breakfast.

Lunch and dinner can also be chill creations. The easiest is a sandwich, of course, Make it different by trying a pan bagnat a Provencale treat loaded with all sorts of good fillings.Use a long , baguette , slice in half and then layer on sliced cucumbers, onions,kalamata olives and hard boiled eggs. Cheese and tuna canned in oil can also be added.This also makes a great weekend supper, enjoyed with a chilled glass of wine.Salads are one of those easy summer meals. One of my new favorites is a chickpea one, loaded with not only those garbanzo beans (save the liquid for baking) but chopped peppers, onions and parsley. For color and more taste I add grape tomatoes and then dress it with a simple vinaigrette. Make it three or four hours before serving for a cool, flavorful bite. You don't have to use chickpeas as the protein. Leftover chicken, grilled steak, and even tuna can be subbed in. Any leftover meat can be paired with a veggie for a tasty and substantial cool dinner. Try grilled steak and tomatoes, or minced ham with broccoli and onions. A more sophisticated take is vichyssoise , the French leek and potato soup, first cooked and then cooled. There is also gazpacho,a garlicky vegetable potage that's not even heated. It's made cold and served cold. Perfect with crusty Spanish rolls and butter.

It's August. It's hotter than an oven full of biscuits. Cool off with refreshingly cold dishes and drinks. It's the best way of dealing with a heat wave. 

Gazpacho A Hot Weather Cooler

During these hellish times it's nice to have a cool, soothing meal. Gazpacho, that Spanish classic  fits the bill nicely, Made right it's a refreshing meal, perfect for a mid summer heat wave.Best of al it's easy to whip up , another plus in the depths of ultra hot weather.

Julia Moskin wrote about this summer treat in today's New York Times Food section. Americans have been making it - wrong - for years. Ours looks like a home made V-8.Aother wrong doing, we're guilty of  - adding croutons or vegetable cubes.  The true version is silky, a celebration of summer harvests , perfect with any tapas.Also it should be eaten as soup in a mug, more of a refreshing drink than an actual potage. It should be served in a pitcher, poured, not ladled into glasses or tumblers either. Another idea to get into the gazpacho mindset is using the right ingredients.The key ingredient is olive oil, This is the fat that gives the soup it's creamy orange color. Ms Moskin and I both recommend using an extra light virgin olive oil.A Spanish oil is preferred because it  has a peppery taste that will come through in the mix. This will give the soup a kind of fluffiness.Another must have is the right  pepper. Buy the cubanelle or the Italian frying pepper.If you can't get that then sub in the Anaheim. These have a definite bite, unlike the average green pepper which can have a grassy flavor.

Gazpacho is also tomato heavy as well. Use any ripe red ones, but the plum ones do have a extra sweetness to them . They need to be cored and roughly cut into chunks. You'll also need an eight inch cucumber and one mild small onion and garlic splash of sherry vinegar is also added.Once you have these then the next step is having a good blender. THis is crucial in creating a silky texture.The water content of  both the cukes and tomatoes provide the liquid, however if it does get too thick, then add a few tablespoons of water.If you don't have a power blender that completely liquefies the veggies, then  next step is poring it through a food mill or a sieve to get rid of any skins.The liquid should be transferred to a large pitcher and chilled for at least six hours before serving. The best bet is to make it the night before and then serve it for lunch the next . You can do this too for a party, making it the night before   as a  different side with  barbecue.

Gazpacho is the perfect antidote for these oven like days and nights It is cool and refreshing, along with being a perfect mix of the summer harvest. Make one to ice down. It's the culinary equivalent of running through a sprinkler.

A Cooling Gazpacho

There ' s nothing like a cooling gazpacho during these dog days of August. It ' s refreshing change from sandwiches and anything grilled.Even better is you can make it any time of the day without working up a sweat.It's great to make right now with fresh tomatoes. The recipe was the subject of Wednesday's City Kitchen column in the New York Times Dining section.David Tanis gives us a good recipe for all those lush vine ripened tomatoes gracing gardens and farmers markets right now.This gazpacho is a rich mélange of those ruby red tomatoes along with garlic and sherry added for nip.It also has cayenne for more bite.ALl the seeds and skins should be removed for a smoother texture and it should be refrigerated for fifteen minutes before serving. The piece de resistance ,though is the topping, a yummy mix of diced bell peppers,Vidalia onions and avocado on a garlic rubbed slice of ciambatta or Italian bread. The veggies are diced into a relish and then with the avocado layered on the slices.It's sort of like the bread topping bouillabaisse .If you want to switch it up some ,nix the bread and relish and just put a scoop of either cream fraiche or even sour cream. If both of these are too much, then just have with simple toasted French bread that's been dipped in olive oil. Gazpacho is an excellent dish on a hot August day.It's different as well as cooling.make it with some vine ripened tomatoes today for a summer lunch or dinner treat.