Pan Con Tomato My Way

One of the best combos of the summer season is tomatoes with bread,especially with French or Italian. It is the perfect marriage. ,enhanced with olive oil and garlic.One version of this is pan con to mate from the Catalina area of Spain.

It was the subject of David Tanis' City Kitchen in today's New York Times Food section.Mr.Tanis had me at bread and tomatoes.As soon as I saw the pictures tomatoes on toasted slices I was hooked.
The original recipe was to use up stale bread hence the crunch.Mr.Tanis recommend huge slices of toasted sourdough bread.I used toasted Italian bread ,first rubbed with garlic.

A second batch really browned I cell and got crispy and crunchy.

Then it was taking a grater (I used my Mom's old Chef's Club from Macy  

It's then slicing vine ripes(mine came from Stop &Shop, but feel free to use the first harvest of the summer)

I  also added a glue of olive oil and the garlic that was rubbed on the bread.The last didn't work out so well.Next time I'll try a sprinkle of garlic powder.

K

It,s then just spooned on the toasted bread 

Pan con tomato was delicious.I sprinkled a pinch of sea salt on it and gobbled it down.This is something I will make again. I might add tuna in olive oil or better yet anchovies! It is a perfect summery dinner  light enough for a hot night but sustaining  enough.

David Tanis, thanks for this new favorite.I will be making this tasty dish a lot  - as long as there are fresh tomatoes.

A Birthday Treat

It being my brother's birthday today,I decided to do the sisterly thing and make him a cake. (No, not the cookie above, that,s from the splendid Dixie Lee Bakery in Keansburg New Jersey) I had no desire of firing up the oven on a hot summer's day, so I went for the alternative a homemade ice cream cake.

I first bought a small silicone cake mold from Amazon. As for the ice cream my brother is a vegan so I bought Soy Good coconut milk ice cream in chocolate and mocha almond.

Non dairy ice cream doesn't melt as fast as regular dairy base so they were left out for twenty minues.The first layer was mocha. Then was the crunchy chocolate middle.

IT was grinding up Nabisco chocolate wafers

Then add in  a tablespoon of melted margarine e or butter.I went for I Can't Believe It's N not Butter.Mix quickly and spoon over the first layer.I should have given the crumb mix time to cool down.I didn,t.

Next came the chocolate layer and another layer of the crumbs.Again I used about ten crumbled wafers and more spread.It was then placed in the fridge overnight. 

 

The next day it was unmolded.

Hershey Hard Shell was poured over it to give it a glossy icing, then a crown of whipped cream.

This is the cross section.You can see the layers.

The chocolate was harder to work with yet both together worked.

Will I do this again. Yes. This was my recipe.It has to be adjusted and tweaked.

As for the taste - amazingly good!

Helping Food

Even though it's midsummer, you can still have bake sales and dinners to raise money. There are so many causes that need our financial backing and one of the best ways has to involve our culinary and baking skills.Even grilling expertise can come in handy aiding a cause that's dear to our hearts.

Homemade cookies and pies are still wanted during these steamy days. A great way of supporting any organization is homemade treats - but keep the recipes no fuss.There are several recipes for no bake cookies. Try the classic mix of quick cooked oats , cocoa and peanut butter. It's just boiling them along with milk, margarine , white sugar and vanilla for a few minutes,then dropping teaspoons full of the mix onto waxed paper. Sprinkles or chopped peanuts can be added for a more decorative look. Change up the peanut butter for coconut for a variation with a Mounds bar flavor. Slice and bake cookies are still cookies baked at home and again they can be the star of any summer sale. The same go for brownies too.A bigger seller with these is iced coffee, always needed on a hot, humid day.If a bake sale is too labor intensive then think about having an ice cream social. This can raise money for a cause or even a political candidate .It's not only a great way to raise money but also get to know who's running for local office or new neighbors.Set up a sundae bar with six or seven flavors of ice cream,along with a whole slew of toppings gs from fresh fruit to caramel and hot fudge.

Another idea is having a beefsteak. This is a fundraiser where nothing but beef tenderloin is served. It has changed over the years.It used to be men only with only one cut of beef served.Now women and kids can join in to enjoy a variety of filets and steaks..Beefsteak are usually held in church basements or halls however you could hold one in your church parking lot or park. Switch it up a bit by also serving hot dogs, hamburgers, and ribs. Add some home made potato salad or baked potatoes.Vegetarians can have their version or a tofu fest where veggie "meats" are served.This would be the perfect venue for animal rights groups and shelters. Throwing a beefsteak for veterans and their families is another great idea and welcoming them back into the fold.

Food can aid in fund raising and help in assisting our vets and shelters.It may be summer but you can have a fun bake sale , picnic or ice cream social. The weather doesn't matter.Good deeds are all year round.

Wild About Rosemary

One of the most used summer herbs is rosemary. It's a great addition to salads, sauces, marinades and even some desserts. One of the most ancient of ingredients is a warm weather must have, whether garden grown or market bought.

Rosemary has been used for centuries, starting in kitchens in old Rome and Athens.It is part of the mint family, first growing in the Mediterranean and Asia.The plant thrives in coastal areas and it's name means dew - ros- of the  sea - marinus. lady Elizabeth kent first mentioned it in her 1823 study Flora Domestica.The famed botanist , Carl Linnaeus solidified the name later on  in the Nineteenth Century. (although you don't have to live by the ocean to grow it. It can thrive in any backyard garden)Rosemary is an aromatic evergreen shrub.It is hardy surviving droughts and long rainless periods.It's a fuzzy kind of plant, with short, dense woolly hair. Its' flowers are white,pink, purple or deep blue.It 's notorious for flowering outside its' growing season. Blooms have been reported in December and February.If you are thinking of growing it, remember it does well in loamy soil. Don't over water it  which can water log it. It can be propagated from an existing plant by clipping a shoot and planting it directly into the soil.

Most know rosemary from homemade tomato sauce which it does play a vital role .With its' cousin, oregano, it tempers the sauce with a fresh , aromatic flavor. The herb can be used in focaccia where cut sprigs are added to the dough and then sprinkled on top for decoration.Think about using it when creating grissini or Italian breadsticks. A tablespoon of fresh , chopped leaves will definitely add to the recipe.To make more herby also add thyme, another herb rosemary shines with when blended together.Another idea is rosemary infused olive oil - a nice appetizer when paired with breadsticks or slices of Italian and French bread.It's just cooking a cup of oil and five to six sprigs over a medium low heat for five minutes. Transfer to a cruet where it will keep for a month. Rosemary is also very good in soups. Try it in a hearty veggie or a delicate onion one.One of the most famous dishes using it is rosemary chicken. Chicken meat is mild and the rosemary brings out its' subtle flavor. A great recipe is chicken breasts cooked in oil  with two sprigs along with garlic and lemon For the more daring home chef, there is rosemary ice cream , where it melds with honey and cream for a unique flavor.

Rosemary is an ancient herb  that can be used in any modern dish.It will add to any recipe from savory to sweet. Try it in your summer cooking for a nice boost of flavor.

The Anti Cookbook

What makes a good cookbook? One that not  only has recipes but helpful hints and advice. There's a new cookbook out with a rather off putting name. Yet, it is a must have for anyone just starting out on their own.

The book is The Anti-Cookbook: Easy Recipes For Food Smart Living, (Claws Out Press 2018) was written by two former college roommates and friends,Shelley Onderdonk and Rebecca Bloom. Despite the title , it really is a book about cooking and baking. surprisingly a coloring book, The Anti Coloring Book inspired them to create their book. They saw how this activity book encouraged their children to create pictures instead of just coloring pages.Use your imagination not the rules.It's this philosophy that Ms. Onderdonk and Ms. Bloom bring to their book.It's a template for thoughtfulness around the way people feed themselves. Anyone can use this book, even the most seasoned home chef. The pages are chock full of advice, not multi step recipes that may scare off novices. This is a great gift for college freshman and those grads embarking on a new career and home,far away from mom's kitchen.Yes , there are recipes, and a wide range of them but they're only take up three or four lines. The only involved ones are the energy bars,basic cobbler, muffin, and oatmeal chocolate chip cookies. None of them require fancy ingredients or expensive or complicated gadgets. The authors do include a list of must haves such as pasta pot, wooden spoons and oven mitts.

I really like this book. There are no traditional chapters labeled "Breakfast'" "Lunch" and "Dinner" with specific recipes assigned to them. Instead  they're titled "Real Answers, Real Questions" and "Fish And Coffee" (not what you think but  all about ethical shopping and eating). One of the best aspects of it is the spice cabinet must haves  such as basil , cinnamon  and garlic powder to name a few. There is also  a section about DIY or not DIY   and which foods are easier to make at home or buy premade at the grocery. Another plus is the diversity lists that lets you toggle between cheeses, oils, flours, salts ,grains,  and milks,. All come with the authors' opinions , but it's up for the reader to decide what works best for them.I also like how they list combined spices that make up certain cuisines such as turmeric and black pepper for Indian and ginger and garlic for Asian.Boosts are also included, from health and taste. A fun chapter is planning the week  and that includes a different cuisine for every dinner that includes Middle Eastern and South American. Yes, there is a chapter for sweet tooths with easy desserts such as strawberries and cream and a simple rice pudding. There is also a chapter on delicious foods where quiche and pecan pie share the same page. The book ends with a philosophical bent  -how cooking connects you to your family's past and present along with your places in the cosmos. What an interesting way to end.

The Anti-Cookbook is really a pro cookbook and a template for life. The recipes are easy and tasty. The advice is priceless and timeless.

Homemade Yogurt Tasty Goodness

Nowadays we're dazzled by the variety of yogurt in our supermarkets.It' whipped, sprinkled  with candy ,topped with nuts.It's French style Greek style , old school style. It's just too much. A simpler and much better version is the homemade kind - one made in your kitchen,

Melissa Clark knows this and wrote about it in an extensive column in yesterday's New York Times Food section.It's the easiest foods to make yet it does require some thought and good choices. You being with the starter - namely the good bacteria that will ferment the milk,Ms Clark suggests thinking of it like the sourdough starter that results in a crusty, tangy  bread.The two bacteria that are used the most are Lactobacillus delbruecki subspecies bulgaricus and Streptococcus thermophilus. The first turns laciose into lactic acid and  is what gives yogurt its' tangy or sour taste. The second breaks down lactose into a digestible fatty acid. Where can these be had? In any live plain yogurt. Remember to look for the words "live""living" or "alive" in the ingredients ass.It has to be without preservatives but with an enjoyable flavor.  This is what will flavor your finished product.Another option is heirloom yogurt starter usually found online and at some health food stores. For a nondairy yogurt,use a commercial yogurt probiotic powder or capsules . A vegan non dairy starter can be used as well.

What about the milk? There are several options, such as cow's milk.There are two types, one known as creamline or non homogenized milk and homogenized. Creamline will produce a yellow layer that will sit on top of the yogurt. Homogenized is smooth throughout and won't separate. Ms. Clark recommends choosing pasteurized milk for the best results.Don't use sterilized or ultrapasteurized (UHT).The pasteurized kind produces a better flavor and ferments more willingly. Another variable is the fat content. Fat adds creaminess and body. The less milk fat, the thinner the yogurt's  texture. For a really rich one add cream.If you're worried about calories,then just use the 2% kind. Keep in mind you can also use goat's, sheep and even buffalo milk.For the best non-dairy cashew milk works the best. Another one is soy which also produces a rich, creamy mouthfeel. As for making the yogurt itself, it just cooking the milk and cream until the liquid simmers - about 110 to 120 degrees F. Let it cool until ipleasantly warm ( Ms. Clark suggests just stick a pinkie in to test)Transfer half a cup of warm milk to a bowl and whisk in the yogurt starter. Stir this into the pot of remaining milk.Set it someplace warm, such as the top of your fridge;Let it sit for six to twelve hours or until it tastes tangy.

Nothing beats a cup of homemade yogurt. It's just plain and delicious, made in your kitchen. Best of all it's just a simple fermentation without all those commercial bells and whistles.

Squash Flowers A Family Classic

This is a sad day - it being my Mom's birthday and the first without her. I was just going to give  one of her great recipes and that was it. This morning I opened up the New York Times Food section as I always do,and was both shocked and surprised. Yottem Ottolenghi had written about squash flowers and there it was - a variation of our family's fried squash flowers.!!!It was the strangest case of coincidence. His call for the squash flowers to be stuffed with cheese and walnuts Our recipe is much simpler.

About the squash flowers if you're growing squash you will have them.They're a bright apricot -orange and kind of resemble orchids Pick them very early (around 7 AM) before they close for the day. Once they're picked wash them thoroughly to get rid of any dirt and bugs and split them open. Leave to dry on a paper towel. Do the same for the ones from your local farmer's market.

The batter
My Mom always said it was the "one"rule", one cup water to one cup flour mixed in with one egg.Just that simple.It's then just whisking everything together and seasoning with sea salt and freshly ground pepper. Once that's done add olive or vegetable oil to cover the bottom of a skillet. You can add a knob of butter as we do for a buttery flavor.

Dip  flowers into the batter until they are completely coated Fry until golden and crispy on both sides. Drain and serve with a slice of lemon. The left over batter can be used for crepes which is what we ate after the flowers.

This was one of my Mom's favorite recipes, from her Piedmomtese grandmother. She would want everyone to enjoy eating them as she did.