I’ve been reading, planning, scheming. What to make — what new recipe to try during these midsummer days…..
Normally, I prefer to tell you the results, for better or worse, of what I’ve made. But today, I thought I ‘d share with you my hopes of what I’d like to taste before the end of this ephemeral season. And, you can expect a full report over the next few weeks with recipes included.
Let’s start out slow, with bon appétit’s Editor-in-Chief, Adam Rapoport’s recommendation for two fast and easy salsas (July 2014): Tomatillo Salsa Verde — with onion, garlic, serrano chile and cilantro all whirled in a blender; and Salsa Roja Asada — smoky flavor as a result of charring the tomatoes in a piping-hot cast iron skillet with onion and serrano chile, finished in a blender with garlic and fresh cilantro.
Then we’ll move on to Pescados Asado Three Guys (Grilled Fish Three Guys Style) — Miami’s Glenn, Jorge and Raúl’s perfectly charred salmon that’s been marinated in garlic, cilantro, lemon, lime and olive oil.
Next, and I’ll need to really plan ahead for this one: Pan Cubano (Cuban Bread). With only five ingredients, it looks easy enough, but we’ll need to consider rising time of at least an hour (I’ll figure two hours to be safe) and about 40-45 minutes of baking time.
But I have high expectations with this one. It’s a recipe from the late James Beard found in my Memories of a Cuban Kitchen cookbook. Here’s the best part, after it’s baked, you cut the bread in long strips, butter on all sides, then toast. Finally we are going to dip all this crisp deliciousness in our morning and afternoon coffee…..
Before I forget, did you know that “lobsters release a toxic by-product that renders them inedible if they die before cooking, so they must be either precooked or shipped live”? Just learned this in the June/July 2014 issue of Saveur magazine. I’ll be talking with our local fish guy to find out how a squeamish cook like myself can make lobster with her own two hands. Will get back to you on this one.
Lastly, from my favorite American Frenchman, David Lebovitz, his recipe for a super simple salad dressing which I made again just last night…
From his book, The Sweet Life in Paris
- 1/2 teaspoon red wine or sherry vinegar
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon Dijon mustard
- Coarse salt
Into a jar with a tight-fitting lid, shake it up.
* I usually double, sometimes triple this recipe depending on the volume of salad greens.