Summer

cherrytompastaIf the farmers' market were giving out superlatives, heirloom tomatoes would get "most popular." No contest. Today there were several different farmers selling them from $5-7 per pound, and each table had a line of people at least four deep waiting to buy some.

Considering that one tomato weighs about half a pound or more, you could be in for a real sticker shock if you buy 3 or 4 of them! People don't seem to mind though; probably because after years of eating tasteless, hard, dry supermarket tomatoes, it's worth paying a little more to get heirlooms that taste as exciting as they look.

Who can resist brilliantly colored, endearingly odd-ball shaped tomatoes with whimsical names such as Big Rainbow, Green Zebra, and Brandywine? If, however, you don't want to break a $20 just to try a tomato, then consider baby heirlooms instead. These diminutive members of the heirloom tomato family come in a dazzling kaleidoscope of colors. Unlike their larger brethren, however, they tend to be neatly round, oval, or teardrop in shape. Most baby heirlooms are the size of cherry tomatoes, though once in a while, you'll find one the size of a golf ball.

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PeachSaladA friend brought me 32 peaches. She’s growing them in her backyard in Burbank. I didn’t think much of anything was growing in Burbank except the Disney coffers, but there you go.

While I was very grateful to my friend, I struggled a little to figure out what to do with that pile o’ plenty. They were ripe, ready to eat, so the Peach Project had to begin immediately. But peaches are just one item on the very long list of foods my husband will not eat, so whatever I made, I’d have to scarf it down myself, unless I can organize a quick Peach Party. (NOT.)

I wasn’t equipped (or inclined) to make preserves, and the idea of baking a pie always makes me irritable. I could give some to Oliver, but my dog will not eat a peach unless you can disguise it as a hot dog.

I finally decided to invent a peach salad, with excellent results, which I am sharing with you here. That took care of two peaches. I will get back to you with what became of the other 30.

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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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summer-reading-08.jpgI have books stashed everywhere. The car. The kitchen. The upstairs and downstairs bathrooms and the living room just in case I’m watching something on TV that isn’t recorded and I have to endure the commercials.

This summer I read the following books:

"My Lobotomy" by Howard Dully:  Somewhat tedious, at least what I can remember of it.

"Outliers: The Story of Success" by Malcolm Gladwell: Utterly fascinating as the two previous Gladwell books have been. He describes how timing, culture and class are major contributors to success. How one can have natural talent, even genius, but it often takes circumstances the reader might never have considered to optimize these qualities. I knew if I’d just been born in the 1960s, I might have had a better shot at organizing my garage!

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grilledpineapple.jpgLots of people think of pineapple as a summertime treat, however, fresh, sweet pineapple is available all year round with lots of healthy benefits.  Pineapples are good sources of vitamin C, B6, thiamine, manganese and fiber. They have zero fat and cholesterol as well.

I love using pineapples in meat marinades, they are an excellent tenderizer as they contain the enzyme bromelain that digests protein. This same enzyme is also found in kiwi and papaya and causes gelatin to break down. The canning process destroys this enzyme, which is why only canned pineapple is used in congealed desserts.

When bromelain is used as a natural supplement it is said to aid with digestion and ease inflammation.  With all the tenderizing effects of pineapple, don't soak seafood in it very long, the texture will turn mushy.

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