Your Summer Comforts

 We all have them - summer foods that make us feel good. It could be charred hot dogs straight from the grill plopped on a buttered roll. It could be a host of Boardwalk(this is Jersey after all) treats from taffy to cotton candy to candy apples. It could be s'mores or just a gelato from a neighborhood shop.

Mine relies on the garden. pomodori e uovi or Piedmontese tomatoes and eggs.To me there is nothing better than this - the marriage of eggs and ripe tomatoes, enhanced by freshly minced garlic.it has to be eaten with a big hunk of Italian bread, just to stop up those tomato juices.

What is yours? fried butter from your state's fair? Family burger recipe? Or just a salad with the bounty from your garden. Let us know

Anything is Salad

 The temps are rising and that means one thing - salad. Lot's of it. The one good thing about it is you don;t need a recipe.Anything can be thrown into a bowl and dressed for a tasty lunch and dinner.

salads can be made at any time of the day -even for breakfast.It's just a matter of taste if you want it thoroughly or slightly chilled.The same goes for what you want in it. There are a number of greens that work well with any veggie combination.Iceberg is good for basic salads but if you want more taste then try arugula, mixed Spring greens or spinach. These work well with  heartier salads that include proteins and other veggies. Next is thinking about what combos you have.A salad containing two kinds of tomatoes like Caprese and cherry is a fun mix. Broccoli is also a great and healthy ingredient as is cauliflower. For colors carrots add brightness and crunch. What else can you put into it? Leftover meats are great.If there's steak left over from the barbecue, cut it into bite size pieces and add it in. The same goes for chicken and even tuna. This makes for a surprisingly hearty but light summer dinner. what about dressings? For steak think a robus dressing like soy and ginger. while chicken ca used a honey based vinaigrette Fish such as Tina and shrimp can go with a simple red wine or white wine based vinaigrette.

Along with meat, cheese is another fun toss in.Feta is always great especially with Greek based salads.It has a sharp saltiness that elevates the other ingredients, It can be crumbled in small pieces or left in big chunks. A true Greek salad is made with it along with chopped onions, black olives  and red onions. Add some  anchovies which brings a  briny saltiness>If you like them toss in as much as you want.Mozzarella also makes for a great add or eve a base for a salad.Caprese salad is a wonderful mix of this Italian staple and tomatoes. You can make it with a balsamic vinegar base or just an oil based dressing.I would go with an oil based one because the tomatoes have a good amount of acidity to them. If you want to make ti heartier then add strips of prosciutto or salame to it.  A summer favorite is panzinella - Tuscan bread salad. This is a delicious mix of tomatoes and chunks of fried or air fried Italian bread. It;s actually very good with freshly torn Italian bread or rolls. You could add mozzarella balls or pieces for a kind of pizza. A Middle Eastern salad is another great way to go. Add couscous to chopped parsley along with cucumbers to a bowl of cut tomatoes.Lemon juice gives it  bright flavor but only use a squeeze of it. Serve with toasted pita bread triangles for a more exotic lunch or. dinner.

Anything can be a salad. Get creative with this classic summer dish.Its fun to eat but even more fun to create.

A Rainy Day Barbecue

 Can you still have that barbecue on a damp August day? Yes!It's easy to bring the outdoors inside . You cna still have tasty favorites in the comfort of a dry home.

A barbecue starts off with a grill and you can easily buy an indoor one at Target or Walmart.They come either square or round and at a variety of prices too.Invest in one if you like the taste of barbecued meats and veggies all year round. Another easy option is the air fryer. You may not get that smoky  mesquite or hickory taste that cooking over an open flame brings but the food will still be crisp.Try pork ribs with a tangy barbecue sauce. You will have to cut them into smaller pieces to fit your air fryer's basket.It's them marinating them in your favorite sauce and wrapping the pieces in foil. Cook them for thirty minutes at 380 degrees Farenheit. After the half hour unwrap them and  then let them brown in the  air fryer basket for another ten minutes, again at 380 degrees Farenheit. Make sure that the basket is well sprayed with cooking spray. ( use the olive oil flavored spray for this); Hamburgers and hot dogs can also beneft from air fryer cooking. To be honest I think both come out crispier on the outside and juicier on the inside than ones cooked on the grill.

Veggies can also be cooked on an indoor grill or  in the air fryer. Marinated asparagus spears are always a good side. You can also grill tomatoes - perfect on Italian or French bread with a little olive oil and oregano. What about that classic barbecue staple corn? Yes, the ears can be cooked nicely in an air fryer. You may have to cut the ends off the ribs in order to makw them fit but that depends on the size of your basket. Layer them side by side for an  even grill and remember don't stack them on top of each other. Drizzle olive oil or melted butter on top. ( you can add more butter later for a really buttery taste) and air fry for eight minutes at 380 degrees Farenheit. Roll them over halfway through the cooking so they're perfectly roasted and golden all over. As with an outdoor barbecue make sure there are salads too. You can easily whip up a three bean or a tasty pasta salad to go with the main course. For dessert you can still make s'mores but this time use the air fryer (make sure the basket is thoroughly washed out though) . It;s slicing the marshmallows in half , and placing the sticky side on the graham cracker. Make four of these and then place in the air fryer. Cook at 390 degrees Farenheit for five minutes. Add a square of any kind of chocolate and then top with another graham cracker.

Let the summer rains come. YOu can still have a fun barbecue but an indoor one. It's a fun way to chase a rainy day away.

One Ingredient Different Ways

 Summer time is all about easy cooking and using as few ingredients as possible. Sometimes one food can be used a variety of different ways. It just makes for a simplified kitchen.

French and Italian bread are the perfect examples. They're make for a tasty breakfast with just butter or at lunch as the base of a good sandwich. An easy summer supper is slices of French bread slathered with Brie or Italian bread , with a caprese of sliced tomatoes, mozzarella and basil.The slices are also good drizzled with a hot pepper infused olive oil. Of course you can use the loaves for a chewy and tasty French toast too, ether for brunch or breakfast for dinner They're also wonderful to add to a quick  microwave  bread pudding. A quick dessert is having your favorite jelly or jam on the slices too.(Add butter and you have a really good breakfast).Another versatile ingredient is rice. Brown or white cooks up fast, perfect for these steamy days. Cook up a few cups and then add your choice of veggies and a dressing. What is good about this kind of salad is that you can get creative with it and add everything from tomatoes to even cheddar cubes. Leftover rice can be easily stove top cooked into a rice pudding for an easy dessert.Just make sure you have enogh left over to so this.

The tomato is another one of those versatile ingredients. It's absolutely perfect on its' own with just a bit of sea salt sprinkled on. Add some torn Italian bread, basil, garlic and olive oil and you have the Neopolitan bread salad, panzanella. Some add balsamic vinegar and cheese to this but it's up to you. It's an easy side dish or a great Sunday lunch idea. Of course tomatoes are perfect for sauce, Since it's summer think a no cook salsa cruda. This is a mix of sliced tomatoes, chiffonaded basil and minced garlic marinated for a few hours in olive oil. It's then poured over the cooked pasta of your choice. The pasta's  cooks it up while a cup of the pasta water thickens it into a light sauce. It's so easy and delicious to make especially with vine ripes , fresh from the garden.Any fruit tends to fall into this catagory as well. For the summer, berries are versatile. Use strawberries and blueberries to sweeten up a vinaigrette or as part of a salad. For dessert , layer them with ice cream, or pound cake along with whipped cream as a parfait. Chop them up and add them to pancakes or waffles. Layer them on bagels along with cream cheese, or blend them into the cream cheese for a tasty , sweet spread.

One ingredient - so many different ways. This is the way to cook and eat during the summer. It makes for a simplfied kitchen and less time shopping.

Bruschetta For Coleridge's Birthday

 Samuel Taylor Coleridge never went to Italy but I have a funny feeling he would have loved any dish  of Italian food for his birthday today Bruschetta is one of those dishes.It makes for a great lunch or dinner. It can be used as an appetizer or hors d'ouevre. A big plus is putting your own spin on it  - which I did.

Double layers bruschettas are not widely made.I decided to give it a try, using a white bean bruschetta and the traditional tomato. 

I couldn't find cannelini beans at Wal-Mart where I bought all the ingredients so chose Goya's white beans. I drained them and mixed them with a drizzle of olive oil. It was then slightly pureeing the mix iwith the immersion blender.

It was a bit creamier than what I expected. Next time I'll use a potato masher instead to produce a chunkier bruschetta. The next step was creating the tomato one. This was dicing the tomatoes and milling the basil in the herb mill. I used  four tomatoes and a handful of freshly picked basil. Then it was mincing one clove of garlic.

All this was mixed with a good glug of olive oil and a capful of red wine vinegar.It was then adding just a bit of sea salt and a grind of freshly ground pepper.

I should have used the pretoasted rounds but opted for Italian bread slices. These were a bit soft but not bad.

I sprinkled the tops with  Parma vegan Parmesan cheese for more flavor and crunch. It wasn't a bad mix and I plan on making it again. The recipe will be tweaked to make it more flavorful and the bean bruschetta less runny.

Would Coleridge have preferred this to his Devon cream tea as a birthday dinner? Hopefully. It's tasty and different, packed with flavors and textures.

The Water Diet

If you're in the US you're probably in the middle of a severe heat wave. You don't want to eat - but you have to .It's too much of a chore. The answer lies in a water rich diet for the next few days.

Of course you should have chilled water at the ready during these horrendous days. That's a given. Remember to place a bottle by your bed along with having fresh bottles in your car. Keep away from large amounts of sodas and coffees during this time. Caffeine acts as a diuretic which causes you to urinate more and lose fluids. Wait until after the heat wave to hit the colas and lattes. If you do want a flavored drink, think fruit juice.Just make it's 100 per cent juice.If there's even a bit of sugar in it , it will inhibit hydration.Keep in mind that milk both regular and skim are excellent at hydrating.  Almond milk is good for hydration so you could drink it instead of the usual cow's milk. Soy milk is better for skin than for lowering internal temperatures. What about the hot drink of the moment - seltzer?You  can drink it for regular hydration. Just don't sub it in for water after work outs or any heavy physical activity.

Another must is eating water rich foods. These are light and tasty - perfect for these fiery days. All veggies are water rich but also high in fiber. Popular veggies that are high in hydration are spinach and Romaine lettuce. These are the perfect bases for salads. Fill them with low calorie proteins such as hard boiled eggs and chicken. You can also add other water rich veggies such as tomatoes and cucumbers to the salads too. Dress with a simple olive oil and apple cider vinegar mix. If you want some crunch then toss in a handful of sunflower seeds or croutons. Tomatoes and cucumbers on their own make for delicious and refreshing salads. Tomatoes mixed with just olive oil and garlic is a great lunch or a good side to anything from burgers to steaks. Make it more substantial by turning it into a Neopolitan bread salad with the addition of chunks of Italian bread.Cucumbers just doused with a plain dill  vinaigrette is a nice light meal or even afternoon snack. Fruits are also water rich  and are perfect for hydrating on a hellish day. Have a bowl of chilled blueberries or strawberries for dessert or  a late night snack. Stay away from starchy cookies and cakes. You have fall and winter to eat those. You can even puree the fruits and turn them into healthy pops and slushies.

It's an inferno out there. Stock up on water and water rich foods to stay cool and hydrated. You'll feel better thanks to eating  better.

Recipes Past , Recipes Best

This is my Mom's second birthday without her. I think the best way to pay homage is by posting one of her best recipes and my all time favorites - tomatoes Provencale. This is a great way to use vine ripe tomatoes. Just be sure to have a whole (!) loaf of Italian  bread to sop up all that delicious tomato infused oil when you've polished off the tomatoes..

Ingredients
Olive oil
two finely chopped garlic cloves
1 cup breadcrumbs , preferably plain
5-6 vine ripe tomatoes
salt and pepper to taste


Pour enough olive oil to cover the bottom of a medium frying pan. Mince garlic and add to bread crumbs along with sea salt and freshly ground pepper. Slice tomatoes and lay them side by side in the frying pan.Spoon large heaps of the breadcrumbs over them and cook them over a medium flame. Put a glass lid over the tomatoes to steam them. Doing this will give a more tender flesh. Cook for about ten minutes or until tomatoes look wilted and breadcrumbs are browned.

Usually tomatoes provencale are served with a roast chicken or barbecued or grilled steak. You can do  this or better yet, just have the tomatoes on their own with a good iced hard cider. Dip hunks of Italian bread into the olive oil and enjoy!!!

Thanks , Mom!!!💓💓💓

Mixer Time

It's amazing what a fridge,, freezer and pantry can yield up. A home chef can whip up anything , from meals to snacks to desserts.It's just being knowledgeable and creative along with being fearless.Let the spirit move you.

One of the best mix in's is cheese, especially Sargento's.Their bags of shredded cheddar, mozzarella and Mexican blends are perfect for adding creaminess and flavor to omelets and salads. For a fun and tasty brunch or lunch idea, combine chorizo with Sargento's Mexican shreds and beaten eggs.It makes for a delicious and spicy omelet which can even be turned into filler for a sandwich. One tasty idea is a "cold' pizza. Stir Sargento's mozzarella shreds with sun dried tomatoes and olive oil. Add a dash of oregano and spoon over slices of Italian bread. It's the perfect Friday or Saturday night supper on a hot August day. The dried tomatoes with olive oil is also great mixed with finely chopped yellow onion. Add cubes of Italian bread for a take on the classic Neopolitan bread salad.Any color of chopped pepper is a great mixer. Cook it up with sausage or even serve it cold with salami.Another versatile mixer is canned corn, either plain or fiesta style. It can be added to instant potato soup for more color or flavor or fried with onions and turmeric to create a tasty side dish or snack.

Sweet odds and ends can also be combined to form a treat.One of my favorites involves broken Nabisco chocolate wafers, strawberries, blueberries and whipped cream.It's layering  the wafer bits with the fruit and topping with aerosol whipped cream for my take on Eton Mess (which I have made too with the wafers, my aquafaba meringue disaster and whipped cream) The same principle can apply to Nabisco's Nilla wafers and blueberries for a different blend of sweet and fruity. Clever home chefs can create their own personal trifles by filling a sundae dish or with layers of leftover pound cake and whatever ice cream is in the freezer.It's a great  way of getting rid of those last scoops.You can also do the same with Eggo waffles and ice cream.Blitz any M&M's or Juniors Mints in  a mini chopper and mix into the ice cream  for a true treat. Want something a bit more healthier? Then chop up strawberries and bananas and layer them with ice cream for a yummy parfait. Toss in some granola for  crunch and texture for an entirely different spin.

Mixing allows home chefs to test their creativity - along with getting rid of those edible odds and ends. It's amazing what a cup of this married to a teaspoon of that will yield. Try your own variations and have fun doing so,