Summer

With my garden laden with cherry tomatoes this year, I've tried to come up with different solutions for using them in recipes besides eating them raw as fast as they ripen. Last year I made cherry tomato salad, but even then the plants were so abundant that I fed my coworkers with tomatoes for weeks upon weeks. This year, my cherry tomatoes are the only ones that haven't been affected by the blight, which has caused havoc on farms in the Northeast. Some farmers have now resorted to burning their crops. Luckily the disease hasn't been so drastic in the small scale. This year I'm keeping all the tomatoes to myself.

For me each raw cherry tomato is a burst of powerful summer flavor, but with a bit of cooking, they are even better. One of the best ways to get the maximum flavor from vegetables is by roasting them. Roasting cherry tomatoes concentrates their flavor so that they taste almost like sun-dried tomatoes. In this recipe, I roast them with the addition of garlic, oil, red pepper flakes, and vinegar. The balsamic vinegar brings out a layer of savory sweetness while the other ingredients create a simple and very tasty sauce. There are no long hours of cooking sauce on the stove top required. Once the pasta and roasted tomatoes are combined, the addition of fresh herbs releases perfumed aromas and pungent flavors. It's truly a very satisfying and quick-to-make pasta dish.

I couldn’t possibly have known that the books I managed to read this summer, in some convoluted way, would all share a common thread: success.

In "The Hidden Staircase" by Carolyn Keene, Nancy Drew, using her wits and intuition, solves the mystery of the old stone mansion successfully.

Splat, from Rob Scotton’s "Splat the Cat", has an anxious but ultimately very successful first day of school.

Don Freeman’s "Corduroy", a department store bear missing a button who yearns to find a home, does.

Stephanie Plum, not surprisingly, figures out in the nick of time who decapitated the celebrity chef in Janet Evanovitch’s "Finger Lickin' Fifteen".

There was a time when the closest I would get to an eggplant was at an Italian restaurant when rounds of it would be coated with a thick layer of breading and fried to crispness, then smothered in rich tomato sauce and lots of cheese. But even at that, I'd still run across some very distasteful eggplant.

Oh, I've come a long way since those days. I've discovered fresh, locally grown eggplant.

I've found there are many varieties of eggplant, from basic globe eggplant to long thin Japanese eggplant to tiny Fairy Tale eggplants. Skin colors vary from white, to deep or light purple to striped or variegted. They can be small, round, long, slender, plump or pear shaped. While some eggplants are more tender, some have thinner skins, and some cook more quickly, none hold their shape very well during cooking and all have mild flavor. They all seem to turn delicious when they are roasted or grilled, baked or sauteed.

Even before cucumbers are in season, one of the first things I think of making with them is gazpacho. So when they do come in season—and right now my garden is producing some of the best cucumbers—it's only natural that I make one of my favorite cold raw soups. Gazpacho is very popular this summer and it seems to be on many restaurant menus in New York. So why not make your own?



An Andalusian specialty, gazpacho was originally made with only stale bread, garlic, oil, and vinegar. Nowadays the most well known gazpacho is with tomatoes, but white gazpacho instead has cucumbers, white grapes, and almonds. It may sound unusual to have a soup with bread and almonds, but actually they are often used as thickeners in the soups and sauces of many Mediterranean cuisines. Marcona almonds are a specialty of Spain, and I love using them in this traditional way.



In this soup, cucumbers lend a refreshing note and the grapes, a slight sweetness. In Spain this soup would traditionally be made in a mortar, which is a great way to finely grind the almonds. But I take all the ingredeints and purée them in a blender. Whichever method you use, make sure to get the soup very smooth. Serve up the finished gazpacho in bowls or glasses as an appetizer—it's sure to whet everyone's appetite at your next outdoor party.