Summer

ranier-cherries.jpgJust on the edge of the vegetable garden my Hungarian grandparents had on their Indiana farm was a cherry tree. The sprawling branches thick with leaves provided a welcome canopy on hot, sunny days — and a perfect climbing structure for fun-loving children.

I do remember climbing very carefully into the tree, not too high, but just far enough off the ground to be able to reach for ripe cherries that I would pop into my mouth, spitting the hard-as-stone pits onto the earth below. And, thus began my insatiable desire for sweet, rosy cherries.

Several years ago, I brought a handful of Rainier cherries home from the grocery store. I couldn’t resist their characteristic rosy blush with a warm, sunny undertone. I ate one. I was hooked. It was the sweetest, most delicious cherry I had ever eaten. The creamy colored flesh was juicy and much more flavorful than the traditional bing cherries I was used to eating. The Washington Rainier was cherry perfection.

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raspberrycakeOur local market recently had raspberries on sale -- 77 cents per half pint. I bought 8.

Since tangy fresh raspberries are highly irresistible (and perishable), Jeff and I have eaten a lot of berries over the last few days in cantaloupe boats, smoothies, berry parfaits, salads, scones, and today's raspberry sour cream cake.

This may just be the perfect summertime cake. It's delightfully quick and easy to make, and it's versatile. I know. I loved the raspberry sour cream cake so much that I made a blueberry buttermilk one too. Most of all, it's delicious.

Underneath the crunchy sugar-dusted top is a pillowy soft interior punctuated by bursts of juicy, tart raspberries. This cake needs no adornment, but a dollop of creme fraiche doesn't hurt.

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heirloomgratinNow, let's talk Farmer's Market. Have you been to one lately? If you have, then maybe you have been as taken as I have with the Heirloom tomatoes. They get me every year. The red-orange, yellow, greens, striped and solid colors are so striking. They call to me from their rustic farm baskets.

I love preparing these tomatoes so many different ways with lots of different toppings. However, one of my favorite summer indulgences is an Heirloom Tomato Gratin. I love the varying colors and the textural changes with the soft tomatoes and the crunchy bread crumbs.

I have made many different versions over the years and recently saw this one. I changed a few things up to suit my tastes but have no idea what publication it originally appeared in since I ripped out the page.

It's the perfect light, summer side-dish. You really have to try this, you won't be disappointed.

And the crunchy topping? It's pretty addicting.

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pastasaladWhenever I think of summer, I always remember the backyard parties and picnics my mom used to host just around my birthday in July. She always fried up batches of chicken while my dad grilled hamburgers and hot dogs. The menus never changed much from year to year. So I could always expect there to be potato salad and pasta salad. What would a backyard barbecue be without them?

I do love those types of "picnic" salads, but they're usually laden with mayonnaise and oftentimes pretty flavorless. I'm a bit more creative now with my pasta salads. I eschew the macaroni for penne, and make a very flavorful vinaigrette in place of the gloppy mayo. One of my favorite standbys is Greek-style pasta salad.

I love all Mediterranean flavors, but especially the salty and briny flavors of feta and olives. This pasta salad wouldn't be Greek without them. Fresh oregano and red-wine vinegar also help to make this salad feel truly Greek. The best part is the time it takes for this salad to come together, which is just about the time it takes to cook the pasta, 10 minutes.

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roastedtomatoAlways on the hunt for an easy to make ingredient, I discovered roasted tomatoes a few years ago. With several left over after a dinner party, I decided a little experimentation was in order. I discovered that roasted tomatoes served up countless uses and, because they freeze well, they can be pulled out at the last minute and added to soups, stews, and sauces.

Incredibly versatile, roasted tomatoes work as a side dish as well as the basis for sauces. Cold, they can be tossed with cucumbers and onions for a salad. Peeled and chopped, they add body and flavor to stews, soups, and pastas.

Ripe and over ripe tomatoes work best. If you shop at farmers' markets, keep an eye out for discounted tomatoes. This week at the Santa Monica Farmers' Market, tomatoes were selling for $2.50 - $3.50/pound, but the over ripe ones were priced at 60 cents/pound.

When they're roasting, tomatoes give off a clear liquid. The flavor is pure essence of tomato. The liquid can be used separately to flavor a simple pasta or as a final basting on a grilled meat. The wonderful chef, cookbook writer, and founder of Fra'Mani, Paul Bertolli was famous for hanging tomatoes in cheese cloth and capturing the clear tomato water that he called "the blood of the fruit."

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