Summer

zucchinichipsZucchini is a favorite of gardeners because it's so impressive. It grows quickly and sometimes to staggering sizes. It's not my favorite for cooking with, because it's fairly bland and watery. I do appreciate that it adds great moisture to cakes and muffins as well as soups. I just find it doesn't add much in terms of flavor.

But I have recently discovered my new favorite way to enjoy zucchini! Yes, enjoy it! Because what's more enjoyable that potato chips? This recipe is the zucchini equivalent of potato chips. Ok they aren't as hearty as potato chips and I wouldn't use them for dipping, but they are very crisp and tasty.

Thin slices of zucchini slowly cook, dehydrate and then crisp up in the oven. The results are very crisp thin chips, that have a mild flavor, similar to toasted pumpkin seeds. That makes sense, since both are squash. You may be surprised at how much the zucchini shrinks in the oven. The slices in the photo were next to each other when I put them in.

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biscuitstrawberryStrawberry Shortcake seemed to always mark the beginning of summer when I was growing up.

Although we get strawberries almost year round in California, they always taste best in early summer. We always made our “shortcake” with biscuits.

This is a pretty foolproof method. When you stir slightly cooled melted butter into cold buttermilk, the butter will clump.

Although this might look like a mistake, it's one of the secrets to this recipe.

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melonsaladMy mom has been pairing prosciutto with cantaloupe and melons from the time when cordless phones were first introduced (you had to pull out the long telescope antenna, and could hear yourself on your radio if you stood too close).

Lately, it seems everyone is touting melons and savory cured meats as the greatest thing since the iPhone 4G. But this combo is still old skool at our house. You really can't go wrong -- melon's inherent sweetness is always deliciously magnified by the salty, savory prosciutto, no matter how much technology has changed.

This simply chic salad is a send-up to my mom's appetizer: spicy wild arugula is paired with the season's juiciest cantaloupe and watermelon for a refreshingly tangy salad that pairs beautifully with grilled fish, meat, or pasta dishes.

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drumsticksWhen summer roles around, I am in need of a much needed break from my daily routine. With that said, I do love routine; I meal plan, time manage my days, and don’t really like when a wrench is thrown into my day.

Summer is an opportunity for me to relax a little. Dinners are way more causal and the occasional “do-it yourself” sandwich bar may show up on the kitchen counter leaving everyone to fend for themselves.

The barbecue becomes my favorite household appliance and eating al fresco is a nightly affair. During the summer months, I do everything on the barbecue; roasted salsa, pizza, potatoes, fish, stone fruit, and the usual suspects of chicken, beef, sausage, and fish.

BBQ drumsticks are an easy meal. Paired with roasted “garlic bread” broccoli (the first time I made this, the kids named it), and some sliced melon, no one leaves the table hungry. Plus, clean-up is a breeze!

Hint: make extras, leftovers are a must!

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Salad as a Meal Since over here we've been eating too many bbq ribs, hot dogs (yum), hamburgers, and mac n cheese, we thought we'd feature recipes of our other favorite summer bbq dish: salmon, bbq'd and otherwise, which was partly inspired by the graavlax and potato pancake recipe in Patricia Wells' new cookbook Salad as a Meal.

 

 Patricia Wells' Salmon Gravlax saam_salmon-gravlax.jpg

Lomi Lomi Salmon

Smoked-Salmon and Cucumber Rolls

Patricia Wells' Salmon Gravlax with Potato Parmesan Galettes

Salmon Croquettes

Alan's Grilled Salmon

Crispy Pan-Seared Salmon with Sautéed Fiddleheads

Maple-Glazed Wild Salmon

Pomegranate Broiled Salmon with Garlic-Smashed Potatoes