Tag Archives: August

August fixin’s

pasta and vegAUGUST REMINDS ME of my childhood: the sticky hot humid days in Chicago, barely relieved by the big swamp cooler in the basement. We had no air conditioning and my two sisters and I slept in an upstairs attic-type room, catching what little breeze we could from the open window and a fan. A thunderstorm was an evening’s entertainment:  From our screened-in back porch, we’d listen to the thunder, watch the streaks of lightning and smell the oncoming rain.

But best of all, August meant we would pack up the car (I always had a case full of books) and leave the city for a rented cabin in Ephraim, Wisconsin, or South Haven, Michigan, where we’d swim in Lake Michigan (Yes, we did that at home too, but here it was even better) and eat fresh peaches and blueberries, corn and tomatoes, trout and smoked whitefish, and bakery white rolls. And cherry pie.

Wherever you are, fresh produce is abundant this month, and dinner doesn’t have to be salad. On these lazy days, I love to center an August meal around corn on the cob. Or potato and green beans in a vinaigrette. Or cherry tomatoes, as in the photo above, roasted (or sauteed) with some garlic and oil and sprinkled with basil, to dress a pasta. With a side of green beans with lemon zest, and a simple salad with beets (dressed in another vinaigrette) and hazelnuts, it was a light but satisfying meal that didn’t take long at the stove.

blackberry cobbThis kitchen blog began in 2009 with Blackberry Cobbler No. 8, a recipe for the eighth version I had made of blackberry cobbler.

This week my daughter and I picked  blackberries (it’s been unusually hot here so it’s almost end-of-the-season) for a cobbler and decided that the No. 8  version is still hard to beat, with very tender biscuits with a touch of cornmeal. There’s not too much sugar in it, and a dollop of ice cream on the warm cobbler will suit it just fine.

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Filed under dessert, fruit, musings, summer, supper time, vegetables

Al fresco

zuccflowersIt’s well into August and the farmer’s market is bursting with pretty much everything. We finally got some rain here last week, which made the farmers really happy.

farmersmktEverything is fresh, beautiful and tasty!

newpotatoes

salmonsaladWith all these fresh selections, I’ve still been mostly in the salad mode, which has the great advantage of using little or no heat.

capresesaladI’ve  even had enough Sun Gold cherry tomatoes and basil from my own teeny garden to make a Caprese salad (with fresh mozzarella).

pizzaAnd occasionally I have turned on the stove or the oven, to make pasta with roasted or sauteed tomatoes and basil — or pizza with those same ingredients. (Mmmm, it had been such a long time since I had pizza.) And green salad alongside, of course.

springrollskin

Another great way to eat your salad is in a fresh spring roll — also called summer roll or salad roll.

springrollwrapI’d never made these before but it turns out to be pretty simple — just a lot of chopped salad ingredients (plus some thin Asian noodles — I used brown rice ones), some shrimp or chicken or tofu if you like, and the spring roll skins, which are briefly soaked in hot water, then rolled around the filling like a burrito. You can find instructions here and many other places on the Web, and adapt them as you see fit. And make or buy a nice sauce to dip them in.

alfruit dessertAlso,  all the marvelous fresh fruit this time of year makes it easier to eat a little lighter than usual. We’ve really been enjoying a simple dessert lately: a bowl of fruit with a nice dollop of maple-sweetened yogurt. Sitting outside on a warm evening with a slab of watermelon or a juicy fresh peach is appealing too.

bbbcakeBut I really couldn’t let August go by without baking at least one Blueberry Boy Bait! I made it when we had some company coming, and it was a fitting afternoon treat.

Freddie and Val sample the Blueberry Boy Bait

Freddie and Val sample the Blueberry Boy Bait

And what better way to enjoy it, as with so many of these meals and snacks,  than al fresco — the perfect summer way to dine!

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Filed under dessert, fruit, salad, summer, supper time, vegetables

Keeping it simple

It’s hot here — finally. I know the rest of the country has been baking, but it’s taken till mid-August for it to feel like summer around here. It’s not the best time to be turning on the oven, and we don’t own a grill, so besides making the usual bulgur salads, I’m cooking a little less and keeping things simple.

Who says you can’t have a meal of mostly vegetables along with a good slice of bread? (I love carbs). Corn on the cob, new potatoes, fresh string beans with a little lemon zest….to me, that’s a great summer supper.

This was my idea of a buffet lunch: crackers and cheese, marinated artichokes and olives, melon and blackberries, and a little salad of green beans and garbanzo beans with red pepper and lemon and olive oil dressing.

About the most complicated (i.e. not very) dish I made recently was a lemon-basil recipe that I adapted from Nigel Slater.

I love what Slater writes about lemons:

“Few sights lift the spirits like a crate of lemons with their glossy leaves intact. Lemons are as much a part of the kitchen as pepper and salt.”

I didn’t have linguine so I made it with fettucine in the photo above. Delicious, but the linguine is even better at soaking up the sauce — I tried it later. I’m still adjusting the recipe proportions, so if you try it and think it needs a little more or less of something, please let me know.

Lemon and Basil Linguine (serves 2)

  • 1/2 pound of linguine
  • grated zest and juice of one large lemon
  • 1/4 cup olive oil
  • 1/4 to 1/2 cup grated Parmeggiano or Pecorino cheese
  • handful of basil leaves, torn into small pieces
  • salt and pepper

Bring a big pot of salted water to the boil and cook the linguine until done (7 or 8 minutes).

Meanwhile, put the lemon juice, olive oil and zest in a warm bowl and whisk till emulsified; then add the torn basil and the cheese and whisk again. Add salt and pepper to taste.

Drain the linguine, and toss together with the sauce until each strand is coated evenly with the sauce. Serve immediately.

I made this version without the cheese, and added some sauteed chicken pieces and cherry tomatoes

Pasta cooks quickly so it’s a good choice for a summer evening, and this is also a nice way to use fresh basil especially when those fresh tomatoes are in short supply….

One could finish such a supper with the best summer dessert of all: fresh fruit (with or without vanilla ice cream).

Bowl with Peaches and Plums, Giovanna Garzoni (1600-1670)

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Filed under fruit, summer, supper time, Uncategorized, vegetables