Summer

minigalettesI like food in miniature. I like dim sum, mezze, tapas and appetizers of all sorts. Working on the latest recipe development project has been an exploration of many things in miniature. One recipe that sadly will not work for my client was a terrific success when it came to ease and taste. It does not work particularly well for vacuum sealing but that's ok. It means I can share it with you here and now.

Rhubarb makes one of my favorite pies and now, my favorite galette, which is pretty much a pie for lazy people. Rhubarb requires some tender loving care to coax out the perfect balance of sweetness and especially texture. While mushy rhubarb isn't terrible, firm, sweet yet tangy rhubarb is fabulous! I like the method of macerating it with sugar. The trick to this recipe is to not let the rhubarb macerate too long. I think you could make it with just rhubarb but a little bit of strawberry really complements it. I also don't cook the filling! You don't need to, it cooks perfectly in miniature.

I'm no genius when it comes to pie crust. I wish I was but it's just not in the cards for me. I have ridiculously hot hands and I don't work with pie crust often enough to get really fast at making it. I do my best, but sometimes resort to premade pastry. I'm ok with that. If you have a favorite pie crust recipe that works for you, by all means, use it.

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lobsterrollI was walking through my local farmer’s market today and saw a new vendor called the Maine Connection Seafood Company.

The prize on their table was fresh Maine lobster – flown to LA the same day that it is caught from the family run fishing business.

Of course, you can buy a whole lobster and cook it yourself, but this is so convenient and incredibly fresh.

Lobster rolls in Maine are almost always made with a top split hot dog bun, but they’re nearly impossible to find in California.

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cucumberavocadosoup.jpg Last Summer I spent my birthday up in the Napa valley. I stayed at a spa, went wine tasting and ate out, of course. It was sunny and relaxing and just a little bit indulgent. I had a terrific time and especially terrific meals, the highlight of which was a cool creamy soup at chef Douglas Keane's restaurant Market, in St. Helena.

Frankly the soup ingredients sounded like a spa treatment--yogurt, cucumber, avocado, was it a soup or a facial? Inspired to create my own version I gathered a whole bunch of fresh green ingredients and started experimenting. If your cold soup repertoire consists of gazpacho, try this one on for size. It's a great solution for dinner on a hot night, especially since it can be made in minutes and without heating up the kitchen. 

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eggplant.jpgThere 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.

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blueberrysaladMoms and grandmas love blueberries. Think about it. Doesn't your family have cherished recipes for blueberry pie and blueberry muffins? What about blueberry cobbler and frosted blueberry sweet rolls?

Why are blueberries so beloved? It could be their association with lazy summer days, Fourth of July cookouts, or time spent baking in grandma's cozy kitchen. Whatever it is, blueberries are sweet and easy-going, like the girl next door.

But like the proverbial librarian who lets down her hair, blueberries can also be sexy. That's right. Sprinkle plump, juicy summertime blueberries on peppery wild arugula or watercress for a stylish salad.

Top crostini with warm goat cheese, fresh blueberries, and rosemary for a sleek summertime appetizer. Add them to a martini made with blueberry vodka for a sophisticated summertime cocktail.

So while they're in season, explore the sexy side of blueberries. Just don't tell grandma. She wouldn't approve.

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