What could be better than biting into a big, ripe, juicy, heirloom tomato? Well maybe not much. But here are two close contenders.
For many it’s back-to-school sandwich time. It’s also ripe tomato time. Combine both in a toasted tomato, mayo, cracked pepper sandwich.
Here’s an alternate, instead of mayo, add fresh basil leaves, sliced baby mozzarella and drizzle olive oil for a caprese twist. Add a green salad, white wine and le diner est servi!
Here’s another gourmet version of my all-time favorite, grilled cheese –
These electric orange sandwiches elevate the traditional grilled cheese by way of a new take on an old Southern favorite: pimento cheese. Savour calls for sharp cheddar to counterbalance the sweetness of the roasted peppers and the punch of raw garlic. She also has you grill both sides of the bread, which keeps it crisp rather than soggy. Combined with a glass of dry white wine and a green salad, this is real home alone comfort food. – A&M (Shine, Yahoo, July 10, 2011)
Have you ever been to a picnic operetta? I hadn’t until today. What a great idea. On a late summer afternoon – gather actors, musicians, chefs and spectators together in a ready-to-harvest community garden. Provide picnic blankets for seating. Perform the operetta and pass delicious tidbits to enjoy while viewing the performance.
Photo MixedPrecipitation.org
The costumes and props were colorful, dynamic and creative as was the talent. Here’s the write-up from their website, Mixed Precipitation:
Alcina’s Island:
A Picnic Operetta
August 20 – October 1, 2011
This Alcina is rowdy and delicious!
In our colorful re-imagining of George Frideric Handel’s 1735 opera Alcina, the garden becomes a truck stop on the American highway. Scheming sorceresses Alcina and Morgana become truck stop waitresses, luring brave truckers astray. We combine Handel’s early baroque with outlaw country, trucker songs and classic old-time music.
Handel’s opera — based on Ariosto’s epic poem Orlando furious — features monsters, magic spells, rings of invisibility and a flying hippogriff. And, of course, the glory of love and music conquers all!
The magic of this island will be all the more savory, with Chef Nick Schneider’s five course sampling menu of locally sourced treats created especially for this performance.
The chefs’ tidbits were pretty amazing too. We sampled pickled ramps, skewered zucchini jerky and juicy watermelon cubes with salty/spicy centers, among other things. Everything was created from local, in season, ingredients.
Check their website for a schedule of Twin Cities performances and treat yourself! Do plan to contribute a well-deserved donation after the performance.
This is the time of year to try quick and easy fruit salads. They’re fast and in season. If it’s hot outside serve chilled. Otherwise serve at room temperature.
Try this savory one: cut up ripe watermelon and toss with cherry tomato halves. Drizzle with balsamic vinegar to enhance the melon and tomato flavor. Sprinkle with chopped mint and crumbled feta. Serve alone or with sliced chicken breast and artisan bread. Add chilled white wine.
Photo Flickr
Here’s another easy salad with melon. Cube cantaloupe (or use a melon baller), add bocconcini or fresh mozzarella cheese pieces, mint and thin slices of ham. You could sprinkle with fresh chopped basil and sunflower seeds as another option. Optional: add dollop of Greek yogurt (make your own Greek Yogurt here) and ripe blueberries or raspberries. Serve with warm, buttery croissants and iced tea.
Here’s a rustic, autumn dessert from colonial times. It was created because it can make use of any fruit left in your fruit bowl at the end of the week. It’s similar to a cobbler.
I have made fruit slump for more than 20 years. My children (and their friends) grew up with this dessert. It takes a little time, but can be made on the stove top while the kids take care of the dinner dishes.
Here’s the recipe I have used all these years (Better Homes and Gardens, July 1988):
In a 10-inch skillet combine 3-4 cups of sliced fruits. Add 3/4 cup sugar and 2 tbsp. water. bring to boiling and reduce heat. Cover and simmer 5 minutes.
Meanwhile in a mixing bowl combine 1 cup flour, 1 1/2 tsp baking powder, 1 tsp sugar, 1/4 tsp cream of tartar, 1/8 tsp salt and 1/8 tsp baking soda. Cut in 1/4 cup butter or shortening until mixture resembles coarse crumbs. Make a well in the center. Add 1/4 cup milk all at once. Stir until dough just clings.
On a lightly floured surface knead dough just 10 times. Roll or pat dough to 1/4 inch thick. Using cookie cutters, cut into desired shapes or use a knife to cut diagonal lines creating diamonds. Drop cutouts onto hot fruit. Sprinkle with a mixture of 1 tbsp sugar and cinnamon.
Cover and cook 10-15 minutes until dumplings are done. To serve, spoon warm fruit and dumplings into serving bowls. Serve with light cream, whipping cream or a dollop of yogurt.
Consider using cherries, figs, plums, peaches, apples, pears, berries and especially a combination of fruits.
Beets are plentiful at the Farmers’ Markets this week. Would you like to be able to enjoy them for awhile? Consider this Refrigerator Pickled Beets recipe – no canning required! It’s easy.
1. Cook 2 lbs. beets (about 2 bunches, yellow or red) in boiling water until just tender. Rinse in cold water. Peel and slice. Place beets in a glass jar with lid or glass container with a cover.
Photo R. MesharPhoto R. Meshar
2. In another bowl or 2+cup measuring cup, combine 1 c. sugar, 1/4 c. vinegar, 1/2 c. lemon juice and 1/4 c. water. Stir until sugar is dissolved.
Photo R. Meshar
3. Pour liquid over beets. Cover and refrigerate several days before serving. Makes 1 quart jar or three smaller canning jars shown here.
Photo R. Meshar
Like pickles – pickled beets will keep in the refrigerator for awhile, because of the acidity of the vinegar & lemon juice in the liquid. If you want add clove, dill or other spices as you like. I use the recipe as shown above.
