Summer Go To Recipes

 It's no secret every home chef wants to easy dishes to prepare in the summer. There's always one go to dish that works.It's a snap to prepare and tasty, made with fresh ingredients.

I feel this way about Gustavo's Gazpacho, a dish I first made four years ago.I had just reviewed Susan Lewis Solomont's autopbiography  about her time in Spain. Her husband was the American ambassador to Spain. I was curious about the gazpacho recipe and asked for it.

It ;s become one of my favorite summer go to recipes. It's cubing four tomatoes, one green pepper, one cucumber and mincing one clove of garlic. A cup of olive oil is added along with three tablespoons of red wine vinegar and and a tablespoons of onion powder.It's all pureed together with the tomatoes and cucumbers providing the water for the soup.   Then chill for a couple of hours before serving.

It's a cool, creamy fresh tasting bowl of veggies. I can taste each indiviual vegetable and taste theri blended flavors as well. Another plus is that there's no oven to heat or burner to use. I don't even have to use the air fryer. Another filling go to is panzanella , Neopolitan bread salad , made  heartier with the addition of Italian cold cuts like julienned salame and mortadella.Heroes loaded with all sorts of meats , cheeses and veggies are also great hot weather go tos. The kids will love a supper of a custom made hoagie and a bag of chips.

Have a good list of  easy go to recipes when the temperature rises. THey'll make for easy prep and easy eating.It's what you meed during these steamy hot days.

Finding A Kitchen Treasure My Mom's Herb MIll

Where would we be without those dozens of kitchen gadgets that make our prepping and cooking easier and much more fun? Recently I discovered my Mom's herb grinder , a Christmas gift given a few years ago from a good friend who was family too, Eunice. She never used it, the gadget was  still in its' packaging.

It's the Microplane Company  herb mill  which finely cuts fresh herbs into perfectly shredded pieces. I don't know why my Mom never used it. It really is perfect . The company also has other mills and graters like their garlic and ginger ones that are worth looking into.

There's only two pieces and they fit puzzle like together. The fresh herbs,(I used my fresh basil) are put in the cylinder. The pestle like piece is then put inside.

It's worked like a pepper mill.

The leaves are ground with those small blades , producing perfect pieces. I wish I had used this before for my sauces because it really is a big help. I plan on using it with chives (one of my Mom's favorite herbs besides basil and fresh dill (Eunice's favorite herb which she used liberally on salmon and cucumbers). There's so much that can be made with it. I plan on making basil butter for corn and using it also on fresh rosemary for pizza.

Where would we be without our gadgets? Finding my Mom's herb mill was a godsend. It really will be used much more for a variety of different herbs.

The Power Of Summer Produce

Summer came and the rules became lax regarding the lockdown.After months of fortifying ourselves on good home cooked food, we went wild when restrictions were lifted. We're going back to our old habits of eating junk and overly processed food. Yet that's not good. We still have Covid-19. We still need to eat healthy to be healthy and reduce our risks.

One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread  drizzled with another good for you ingredient  olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked  when it's mixed with freshly boiled pasta.  Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.

Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with  bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or  honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.

Take advantage of the bounty of the season. Eat right and healthfully for better immunity.  It's easy to do with  so many tasty fruits and veggies out there now.

Mitsuwa Market - A Fun Shopping Trip

Sometimes you need to get out of your comfort zone. This includes going to a completely different grocery than usual. For me it was Mitsuwa market in Edgewater New Jersey, directly across the river from Manhattan., It was fascinating and fun.

The market is full of interesting foods and produce. The Japanese love cute and there is a lot of Hello Kitty around. I found these cute gummy candies along with elegantly wrapped but still adorable

 Confetti checkerboard cookies. The gummy candies were in the shape of little paws and were orange berry flavors.

I am definitely buying these again. Then there are the Melty Blends chocolate mint squares that just melt in your mouth. They remind me of those much beloved Frango mints.

Of course what I really wanted was a sushi mat. The prospect of making  vegan California rolls has been my Holy Grail and so I needed a sushi mat and the right ingredients.

I bought the mat along with the precooked rice and seaweed. I am so excited to create them, and I'm watching all the sushi how to on You Tube.Mine are going to be carrots, avocado and cucumber for a refreshing, summery mix.

Of course I bought ramen too , Sapporo Ichiban which has a large array of different ready to make noodle dishes.

This is the miso flavor and there's five packages in a pack. I'm also looking forward to having one as a lunch or dinner soon.

Sometimes you have to get out of your comfort zone. Go to the different ethnic markets in your neighborhoods. THey'll make you excited about cooking again.

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.

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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Front Yard Farming

Imagine taking a step out your door and picking a pumpkin for soup or tomatoes for a salad. You can, thanks to turning your front yard into a garden. It's a great way to save money as well as practicing sustainability. Besides, nothing beats cooking with  fresh ingredients.

Since it's the middle of the fall growing season, you can easily plan your garden for Spring 2017. First of all, decide if you want to do it yourself or leave the initial planning and planting to landscapers who specialize in front and back yard gardens. Also, decide on how much land you want to designate for growing.Discuss it with everyone in the family and also consider neighborhood activities. A front garden may have to be moved to the back or the side of your house if you live in a one with a lot of active kids.It's no fun having to deal with trampled vines or the occasional baseball or Frisbee lobbed into your corner of Cobb lettuce. Your yard's location is another aspect to take into consideration. If there's too much shade, then plan to plant veggies that grow well in them such as beets , carrots, and turnips . Kale, lettuce, and spinach are also shade lovers too.The same goes for plants,such as tomatoes, cucumbers, and peas that thrive in direct sunlight. If the yard is big enough then draw out sections where you;d like to plant three or four  kinds of veggies. Make sure you include paths for easy access.Another must is carving out space for a compost heap.It's usually in the farthest corner of the yard, far away from the house.

Many towns across the country have bans and restrictions on front yard gardens. Before you even plant, query and see if it's legal in your neck of the woods. Another potential roadblock may be neighbors. There are some who want their block to look like the cover of a landscaping magazine. The idea of  a front yard garden may not be to their snooty likings. Granted it's your property and you can do whatever you ant in it but there may be some opposition. Feel them out.If the all over tone is favorable, then tell them your plans . You may inspire them to start their own and begin a neighborhood collective where veggies and even herbs are traded.. Be prepared, though for some opposition. Gardens not only bring pests such as aphids but they also bring larger pests such as squirrels. raccoons, woodchucks and even bears. Your neighbors may not cotton to the idea of having their street turned into a salad bar for creatures. You could then wind up getting slapped with some kind of citation. What could be done to win them over is just tell you're only going to plan a small garden, They won;t wake up to see a cornfield or a pumpkin patch. A sneakier way of  introducing a front yard garden to the neighbors is planting decorative herbs, sort of the first step in starting a garden. Basil and chives can be used as ornamentals in a rose garden or arranged around fruit trees


A front yard garden is an excellent way to not only save the planet  but eat healthier. It's also a great way of .introdicing veggies to the family diet. Think about it in your plans for next Spring.

Mini Pasta Maximum Fun!

Mention pasta and everyone's minds turns to spaghetti, maybe linguine or angel hair if they're
 a bit more sophisticated. Yet there's a whole selection of mini pastas that pack great flavor. Use these with traditional sauce for a tasty hot dish or in salads for a cool side at a barbecue or tailgate party.

Pasta comes in many shapes and sizes. The smaller sized varieties can be turned into any dish. A favorite is acine de pepe, translated  grains of pepper in Italian. .These are basically spaghetti minced into small pieces. It's a wonderful alternative to the star shaped pastina and cooks up into fat little kernels.It's great in any broth such as vegetable, beef or chicken, Put more than a cup in and it makes a filling dinner. To turn it into it more substantial serve it with any sauce that would go with spaghetti or ravioli. It makes a nice meal for one, especially served in a butter sauce with a sprinkle of Parmesan. Serve it with marinara and meatballs for a fun kid's meal.Acine de pepe can also be used in soups and is a staple in the classic Italian wedding soup. It can also grace  minestrone too and be a nice  change of pace in a chicken noodle soup. The little pasta  bits can be used in a salad for a spin. Try it with sliced grape tomatoes and parsley for a nice side with burgers or grilled steak. Mix it with tuna, chopped celery and onions for a twist on the classic tuna salad.Acine de pepe can also be used in fruit salads with pineapple chunks and orange wedges.

Orzo is another mini pasta that can be served hot or cold.It comes from the Latin hordeum or barley and can be the base of many dishes.It can be a main dish or a side.Many home chefs use it instead of rice as the Greeks do, and it's usually the base of many pilafs. Try it with Parmesan and basil for a quick and tasty dinner.It's made similar to the way risotto is cooked. Saute the raw pasta in butter until lightly browned  and then add the chicken broth.It can also be turned into a variation of risotto Milanese with the addition of saffron.Orzo is perfect paired with chicken and blends well with any green veggie such as spinach and broccoli. The orzo grains are also a fun change in any soup that calls for noodles. Even add it to tomato soup for a nice surprise.Like acine de pepe, it can also make for a great cold salad. Try it Greek style with sliced cucumbers,kalamata olives and crumbled feta cheese.Artichoke hearts, parsley, and lemon juice are also added  to make for a lively flavor.For a colorful side make a checkerboard orzo salad with goat cheese and cubed tomatoes.A truly filling orzo salad is one made Nicoise style with tuna in oil, artichoke hearts and arugula. Red onions and bell peppers are also tossed into the mix for color and bite.

Mini pastas such as acine de pepe and orzo are little pastas that guarantee big flavors. They are fun and versatile,perfect for any main meal or side. Try them and see what a big impact they'll make.

Sharing The Harvest

September is the time of harvests.It should also be a time of sharing those harvests with soup kitchens and food pantries. It's time to open the gardens for those who need the benefits of fresh fruits and vegetables.

Many home gardeners wind up with a bumper crop of various veggies this time of year. Tomatoes of all sorts and sizes abound .Instead of giving them to friends and relatives , try the pantries instead.There are many families who would appreciate them in salads, sauces or even as a snack. The same is true is true with any zucchini or squash. Again these can be turned into tasty nutritious savory dishes or baked into sweet breads.Some home gardeners get a bit too enthusiastic about various forms of lettuce.  What to do with the extra?Of course, donate. Once in a while a home gardeners decides to  grow corn. As we all know you can't just plant one stalk. A small plot of land may be used but the result is dozens of ears of corn that look like they came from an acre. These will be truly appreciated because not only are they good eaten  roasted or boiled, served with butter, they can also be used in making rich chowders or healthy succotash. Herbs too can be donated. As anyone who grows basil will tell you, the plants have hundreds of leaves that will wither if not picked. Fresh basil is a luxury to many and can be a life saver in creating home made tomato sauces or revitalizing blah leftovers. You could also type up and copy a pesto recipe to be given out.

Other veggies are also coming into maturity right now. Home gardeners probably have an abundance of eggplants right now. These are so versatile,from being breaded to being an important ingredient in ratatouille. If you're growing wild garlic now, give the mature bulbs to your local pantry. Again garlic is so versatile.It can be used as a natural alternative to salt in flavoring meats and vegetables, a fact that should be stressed  somehow at the pantries. Onions are always a fun veggie to grow but you can only eat so much bowls of  onion soup and rings. Donate the extras. Onions can be saved to be used as flavorings in stocks and sauces.Many home gardens have a cucumber patch that is bursting with overage. These can be donated and made into bread and butter pickles for late season barbecues. Fruits are also coming into their on right now. Don't hesitate to bring apples and pears as well, along with recipes for tarts, baked apples and poached pears.Gardeners may also have extra melons at this time. Don't relegate them to the compost heap. They will be greatly appreciated as well, making a nice breakfast or dessert.Plums too, are in their last bloom and as everyone knows are in abundance. These, too, can be given to food pantries, making great after school snacks or desserts

Don't toss out any of your overage. There are food pantries that need your extra fruit and veggies. Share your harvest..It's the best part of being a gardener.

Go to Humbleseed.com to check where the food pantries are in your town and neighborhood.

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.

Welcome The June Harvests

June is here and with it comes the first of the summer harvests.  t's an exciting time for foodies and home chefs.. New and healthy dishes can be made. Main meals and desserts can have a nice fresh from the garden taste to them.

If you're in the Garden State, New Jersey, like I am , then then you should be on tenterhooks.This is the month  when first harvests of blueberries and cherries will be ripening. They'll be perfect for pies, crisps and parfait as well as just eaten fresh for a healthy dessert or snack.Cucumbers  come later in the month, think of all those refreshing salad made with them, mixed with sour cream and fresh picked dill. Jersey farms also yield up beets broccoli and cabbage too. Nothing beats a yummy beet salad with just the boiled ones dressed in a simple vinaigrette. With the cabbage, think slaws that will go perfectly with all   that barbecue fare. Broccoli means salads and sides  - and the added benefit of an extra green in the diet. Our  neighbors New York and Pennsylvania have similar harvests with Pennsylvania has the extra bonus of early onion, squash and snap bean harvests. Take a trip out to Pennsylvania farm country for a weekend and come back with a car or van loaded with good stuff. Head to Varick New York annual cherry festival in the Cayuga Lake- Finger Lakes district.

For those Marylanders,crabs aren't   the only good food on their June menu. The state is bursting with all sorts of produce thanks to them ripening right now.They already have Spring's best with their asparagus, spinach and strawberries.There are also green peas,snap beans and that perfect dessert ingredient, red and black raspberries.Lettuce and  summer squash are also blooming righ now.Nearby Delaware has all these harvests too plus tomatoes and potatoes . Whether you're there for a weekend  or for a week,take advantage of the farmer's markets there.Midwesterners  will enjoy similar harvests,If you;'re in Illinois get the pie crusts and Ice    cream ready because it's rhubarb season there now. neighboring states, Indiana and Wisconsin  also have similar harvests with  Wisconsin   bursting with peaches. Imagine them with the fresh cream from America's Dairy State.Washington State gives us luscious cherries and currents along with the unusual hybrid tayberry. This is a cross between a  blackberry  and a raspberry  and can be used in sorts of dishes form salads to pies.It's also zucchini season there as well so think about zucchini Parmesan or sautéed with garlic.

June is the start of the summer harvest season. Jump right in and take advantage of the amazing bounty nationwide. Add fresh veggies and fruits to meals and desserts for a refreshing, just picked flavor.

Cool Salads That Are Hot

Pasta salads are a staple during this sweltering days. As cooling as they are , they can be a bit boring.After all there's only so much you can do with macaroni doused with runny mayo.However zing and zest can be added for a new twist.Toss in a few exotic ingredients and you have more than just a simple bowl, you have an adventure. David Tanis explored this in his A City Kitchen column in yesterday's New York Times Dining section.He recommended Also mixing the pasta at times and trying something different such as couscous.He combines pearl or Isreali couscous.This is slightly different than regular couscous, in the sense it is smaller and nuttier tasting.Mr. Tanis brings the flavors of the Middle East with dashes of turmeric,cinnamon and cumin.It has homespun American familiarity with potatoes,roasted peppers green beans and tomatoes.Torn mint is scattered on top for more color and another layer of flavor.The finished salad is bright and colorful,perfect on it own or as a side to any kind of kabob or grilled lamb.Regular couscous can be used too , although it won't be as flavorful as the pearl variety. Couscous and it's cousin bulgar are great in cold salads and they're a nice alternative to lettuce and pasta.Incorporate these grains in your summer dining to liven up meals and parties. Mr .Tanis also gives his take on the pasta salad. It 's a kind of riff on Pasta al a Norma.This is made with eggplant and unlike the hot pasta dish ,the vegetables which include tomatoes are cooked separately.The first is cooked over a stove top grill while the tomatoes are broiled.Mr.Tanis recommends cooking ziti, his pasta of choice,in very salty water until al dente.The dressing is a simple olive oil mixed with pepper flakes,or peperoncino as well as garlic.Another pasta spin is on cold buckwheat noodles that are much beloved by both the Japanese and Koreans.The soba noodles are usually served in cold to ice cold broth however Mr. Tanis nixes the broth, opting instead for a second bath in ice cold water and then patted dry with a paper towel.He adds traditionally used vegetables such as cucumbers,scallions and radish sprouts.The dressing is a mix of sweet and hot,miso mixed with mirin and soy sauce.Cayeene pepper is added for zing while sugar brings the undertone of sweetness.Lime juice is also put into to give a burst of citrus.This salad is just perfect on it's own, great after a Sunday at the beach. Pasta salads need not be those sad mayo drenched affairs that evoke grimaces and upturned noses.These are bright and fun, exotic and fun.Serve this to liven up your summer table.

Your Summer Cooking Guide

Everyone thinks summer cooking is a snap.It is, if you do it right.To be honest all you need is a grill ,different meats and seafood along with,veggies and spices for a season of simple cooking.All you need is guide and voilà, tasty and healthy meals. Melissa Clark provided a guide like this in today's New York Times Dining section.This is a keeper because it not only give you the basics but also advice and hints.I like the part about grills and cooking over both direct and indirect heat.This is the key to the perfect barbecue.Meat should be cooked indirectly while smaller foods such as shrimp should be grilled on direct heat.Charcoal should also be carefully added throughout the grilling for a steady fire?Another handy tip is bringing big boned meats such as ribs, whole chickens, legs of lambs along with beef brisket and pork butt should be brought to room temperature to ensure a cut that won't have a frozen center.This may take several hours however.Marinate everything except burgers and sausages(this includes hot dogs) for anywhere from one hour to twenty- four.Marinades should have some oil in them and half a teaspoon of salt to every pound.Other ingredients for a good marinade are spices,herbs, garlic and lemon.Ms Clark also reminds us that big pieces can take anywhere from two to seven hours to fully cook. Smaller pieces take only one half hour to forty five minutes.Shrimp and other fish can be cooked in a fish basket (check Williams Sonoma or Sur la Table for this)Veggies can be put in a basket as well or laid perpendicular to the grill.Corn can be grilled with or without the husks.An ear will only take two to four minutes to fully cook up. There are other basic recipes included too.She recommends cooling summer soups made from both fruits and vegetables. Start with a blender comes the suggestion.Treat the soup like you're making a smoothie.Add three cups fruit or vegetables to one to two cups of liquid.Toss in a few ice cubes and a healthy pinch of aromatics.These soups are great to make and eat on an exceptionally hot workday.It takes minimal effort to both whip up and eat.Try the both spicy and sweet cantaloupe and jalapeño combination or a refreshing tomato and cucumber potage.Ms. Clark also simplifies salads The secret to a good one?Treat them like the main dish instead of the second rate side.One of the most classic to be redone is potato salad.Try the German style which is the addition of the flavorful bacon and bacon grease plus cider vinegar and dill.For an exotic spin that will go well with shish kabobs is the MiddleEastern style.This has the sweetness of pomegranate and molasses blended with the kick of garlic and toasted coriander seeds.A dash of lemon juice gives it some freshness. For a more American salad,try the buttermilk version that also has the briny tang of anchovies plus the traditional green goddess dressing.Healthier salads are also included.They are rice, quinoa or faro loaded with summery add ins like olives tomatoes and camatalopes.Ms. Clark also includes the how to for spice mixers such as gremolata and sukkah along with a sweet and spicy brown sugar curry infused dry rub. Ms. Clark gives us a fantastic and easy to read summer cooking guide. Use it to create the perfect barbecue or outdoor dinner.you'll always have a great warm weather dinner with this.

A Late Summer Picnic

Just because the calendar says September that doens't mean to put away the picnic basket and blanket. It's a still beautiful time of year to have a beach or lakeside gathering of your favorite foods.There may be a twist of something hot added but that's about it. Otherwise enjoy a lovely meal under sunny , and cool blue skies

This is still the harvest season so you can pack farm fresh tomatoes along with cucumbers and peppers. The tomatoes can be made in a variety of ways, as a sandwich , eaten plain w ith sea salt or sliced as a side. Cucumbers are good sliced thick and crunchy and dressed with a spicy vinaigrette. You can also make a lovely sour cream and dill dressing too This is a refreshing departure from your average cole slaw. peppers are good , just sliced and waiting to be dipped in little ups of ranch or onion dip or in any kind of salad. Of course this is a picnic so have plenty o or sandwiches with cold sodas or better yet chilled non alcoholic cider.

The weather, which depends on where you, are may get a nip to it. You can still enjoy a lovely outdoor meal. Try bringing along different soups in thermos to warm up. A hot tomato soup along with oysterettes is like a foodie blanket, protecting you from the chill .Another choice is a smooth squash or pumpkin soup with rice. You can also bring along little containers of butter or cream to add to the soup's taste and texture. Spice up your condiments too. Think about adding a hot mustard to your mayo or sprinkling a few drops of chili powder to your ketchup. Also tote along a thermos of hot tea, coffee or cocoa instead of the usual cold drinks.

Just because we're on our way to fall, it doens't mean to forgo all our fun summer activities . Plan a fun picnic at your favorite lake or ocean beach , and bring a hamper full of the best of the season.It's a great way to enjoy September's cool blue skies and refreshing breezes.

Cool Cucumbers

During these hot and sticky days it's nice to have some refreshing dish. Cucumbers fit that bill. They are the perfect ingredient for a summer salad. Their lightness and fresh taste are like a cool breeze on a hot day. Not only that but they're easy to prepare - a plus when you don't feel like creating an elaborate dish.

Cucumbers actually started out in the Himalayas and northwestern India.The plant is mentioned in the great epic Gilgamesh and was a staple food of the ancient Urs. It was then brought to ancient Egypt and later to Rome and Greece where it became beloved . Cucumbers were also big with the French and the emperor Charlemagne had them grown in his gardens. Centuries later another French ruler, Louis XIV, also had cucumbers planted in the gardens at Versailles. Of course what would England be without them? The Brits still love them and feature cucumbers in their tea time sandwiches. It was the English poet and playwright Thomas Gay who first coined the phrase "cool as a cucumber" in 1732. The plant was brought over to the Boston area in the mid 1600's where it was a staple in kitchen gardens.

Cucumbers are basically a fruit and belong to the same family as the squash and the muskmelon. It is also a diuretic and presently used by weight watchers and body builders . the dwarf variety used in pickles to the Burpee Hybrid and the Master Slice Hybrid. If you have the time you can make a batch of pickles however I feel that cucumbers goes best in a salad. There's nothing like a sliced one with a dill and sour cream dressing. If you want a lighter salad, then substitute a vinaigrette for the sour cream. Also don't be afraid to put them in your regular salads. Cukes add crunch and balance out the stronger flavors of broccoli cauliflower, and tomatoes. You can also add them to a spinach salad for a different spin or for a lighter tasting beet or string bean salad.

This summer look to the cucumber for a light and refreshing taste. It's the perfect foil to spicy barbecues and heavily spiced grilled meats. It stands out as a cool breeze does on a hot summer's day.

Cucumber Salad With Sour Cream

1 medium to large sized cumber.

1 cup sour cream

2 sprigs chopped fresh dill.

Salt and pepper to taste

Score cucumber with a fork for a decorative lacy edging. Then thinly slice and mix with sour cream and dill. Salt and pepper to taste. Serve chilled.