278276 Fri Jun 10 21:30:28 -0700 2005 20 31 Home Cooking 0 1472529 It's been hovering around 90 for about a week now in Toronto. I don't have air conditioning at my house (long story). A hot stove just isn't the most appealing right now. Any suggestions on what to make for dinner? Something light and refreshing. No cold soup please. Cold soup weirds me out a little bit. Fri Jun 10 21:30:28 -0700 2005 0 Cecilia 1 1472532 Scroll down to the 6/8 posting on a potluck request. I posted a Vietnamese salad recipe. It is cool and fresh. We were int the 90's this afternoon but luckily got a storm through and it has cooled down. It will happen for you soon too. Fri Jun 10 21:39:57 -0700 2005 1472529 0 Candy 1 1472547 Salads and sandwiches are the only comestibles that come to mind under the circumstances. We in the Mid-Atlantic states have a heat wave. How 'bout one of our regional sandwiches, the hoagie. If you've never heard of it, it's called a hero, a sub or some other name in other regions. Get some long rolls or Italian bread that should be sliced lengthwise. Drizzle and spread olive oil on one half of the sliced bread, and then shake some crushed oregano on the oil. Fill the bread with real capocolla, Genoa salami, provolone, thinly sliced onion, shredded lettuce, sliced tomato, and some peperoncini if you can tolerate mildly pungent peppers. I used the term 'real capocolla' because there's some fake stuff called 'hamocolla' that is sold around here. Capocolla coated with red pepper is the one that I use. You could use a French-style baguette. Sat Jun 11 08:34:29 -0700 2005 1472529 0 ChiliDude 1 1472558 Take a crusty French roll and split it down the centre. Add slices of cold, fresh mozzarella cheese. Add a sprinkling of salt. Top with leaves of fresh basil and slices of good red tomatoes. Drizzle with olive oil. Eat. Or, if you feel like cooking just a little bit, heat up a tub of fresh pico de gallo (salsa fresca, salsa cruda) and, if you like, an extra serrano pepper and a clove of garlic, both minced. Add a can (400 mL) of coconut milk and 500 g of large shrimp (frozen are fine). Heat through. Sat Jun 11 11:53:52 -0700 2005 1472529 0 Das Ubergeek 2 1472566 Oh, that reminds me of one: my "Trader Joe's" shrimp pasta salad (all the ingredients come from TJ's). One pound medium (60-70 count) cooked shrimp Two packages fresh cheese tortellini (the small ones in the refrigerated case -- the tortellini should be about the same size as the shrimp when cooked) One tub fresh bruschetta sauce (also in the refrigerated case) Thaw the shrimp under running water and drain. Cook the pasta. Puree about half of the bruschetta sauce and toss it with half the remaining chunky bruschetta sauce, the shrimp and pasta. Chill (at least an hour, the longer the better). Before serving add the rest of the bruschetta sauce and toss. This makes a great appetizer or light entree -- everyone loves it, and you can do the only cooking early in the day before it gets too hot. Although it's fine plain, you could dress it up a bit more with some cherry tomatoes and/or serve it on a bed of lettuce. Sat Jun 11 16:53:56 -0700 2005 1472558 0 Ruth Lafler 3 1472900 The medium cooked shrimp are the 70-100 count. Tue Jun 14 12:36:18 -0700 2005 1472566 0 Ruth Lafler 1 1472559 Hummus, pita chips and a romaine/radish/tomato/cuke salad with a lemony vinaigrette is my fallback "ech, can't eat a thing" menu. In the worst heat, I get up early one morning, cook a bunch of eggs (hardboiled) and vegetables (blanched broccoli, or cauliflower, or beets, or green beans) and then make composed salads such as salade nicoise. Finally, a supermarket rotisserie chicken can be a lifesaver in hot weather-- pull it apart, put it on salads, make chicken salad, whatever. Sat Jun 11 12:22:18 -0700 2005 1472529 0 emdb 2 1472568 People who know my chowhound credentials would be surprised if they knew how many times I have chips and salsa for dinner on warm days. Or course it's usually homemade salsa made with fresh, organic produce and organic corn chips, but still! Sat Jun 11 16:57:06 -0700 2005 1472559 0 Ruth Lafler 2 1472573 When it's burning hot out (and down here in the San Fernando Valley it is OFTEN burning hot out), I sometimes just take pocket pita, make a spread from feta, garlic and olive oil, and then put crunchy vegetables (peppers, radishes, cucumbers, sweet onions) and fresh herbs (mint, oregano, parsley) in it. Sat Jun 11 19:09:58 -0700 2005 1472559 0 Das Ubergeek 3 1472584 Same here. I put arugula, ajvar (mild red pepper dip from a bottle) some sliced baked tofu (packaged - you could sub cold meat if you are so inclined) and a touch of mayo in a pita. Works for me. Also tabouleh with a ton of mint and parsley... Soak bulgur wheat in water for 20 minutes. Squeeze on some lemon juice, add olive oil. Put in a volume of chopped herbs equal to or greater than the bulgur. Salt. Pepper. If you can bear to cook pasta early in the morning and toss with a little oil, you can make a nice cold noodle dish later in the day. I love cold soba noodles with a sauce made of soy sauce, sesame oil, rice wine, garlic, ginger and sesame seeds, tossed together with sliced veg. Sat Jun 11 22:45:02 -0700 2005 1472573 0 snackish 4 1472593 I'd add tuna fish salad in pita bread. Tuna with celery and olives and relish and mayo. I don't think a broiler oven throws out much heat, so grilled cheese. I also love a bacon, cucumber, and tomato on toast sandwich. Or I'll buy a 1/4 pound of cooked and chilled shrimp, eat 'em with cocktail sauce, then a cold plate of cheese and mozzarella, and maybe a plate of sliced radishes. And fresh fruit. I also do a CCA chicken breast recipe that is great cold. coated in egg, then seasoned flour than bread crumbs with parmesan [original recipe calls for Gruyere, but hey I just have grated Parmesan on hand.] Fries quickly, then cold sandwiches for the next few days. Or I'll buy a package of turkey drumsticks or a ham, then cook them up in the oven while I'm busy in the back room wasting time on the computer. Cold meals for several days after. I'm too lazy right now to go the kitchen for my cookbook, but my mom loves to make sandwiches of a favorite family cheese spread we usually stuff in celery stalks: 3/4 lb grated cheese; chopped onion, mustard, allspice, Worcestershire sauce, mayo, some lemon juice. Easily done in a food processer. Sun Jun 12 02:47:13 -0700 2005 1472584 0 semmel 3 1472590 I stuff a pita pocket with taramasalata (available from most Middle Eastern supermarkets), julienned carrots and cukes, alfalfa sprouts - quick, cool and delicious. Sun Jun 12 00:55:47 -0700 2005 1472573 0 ju 1 1472571 Living in SC,USA I have some familiarity with plus 90 degree temperature and humidity. There are 2 choices order in or even better make reservations at a local air conditioned restaurant preferrably one with no windows so that it is cave like. Sometimes the cool air is more refreshing than the meal. Sat Jun 11 18:55:27 -0700 2005 1472529 0 1 wiener hound 1 1472577 thawed out 1/2 package of trader joe's green beans (the skinny ones -- just run some hot water over them) added a can of italian tuna in oil (drained off most of the oil, but not all), and crumbled in some marinated goat cheese (from my local farmers market). threw the whole mess over some baby greens (also from the farmers market). Sat Jun 11 21:20:12 -0700 2005 1472529 0 lynn 1 1472619 I have one word for you: Gazpahcho. Sun Jun 12 14:33:28 -0700 2005 1472529 0 Dorothy 2 1472622 Gazpacho for sure! Also a cool cucumber/avacado soup would be nice. Sun Jun 12 15:30:12 -0700 2005 1472619 0 John Scar 2 1472716 Agree with you! For company, it is nice served in a martini glass with a few cooked shrimp hanging over the rim--very refreshing! Mon Jun 13 13:42:44 -0700 2005 1472619 0 Funwithfood 1 1472648 Can I suggest the July issue of Fine Cooking? It features salads, spring rolls and some kebabs. It's been hot here in the Midwest and I've made several items from this issue. One of the salads I made was green beans, corn, tomatoes and either scallions or red onion with a citrusy-vinaigrette. Another one had jicama in it which is so refreshing. Also, the lemon grass dip for the shrimp was really good (although I tweaked it a bit to my taste). I took it to two different parties and had 6 requests for the recipe. It was so refreshing. It would be good with fish too. (Sorry but I'm short on time or I'd type them all out for you.) Stay cool, help is on it's way this week I understand. Sun Jun 12 22:41:01 -0700 2005 1472529 0 twodales 1 1472703 Avocado halves filled with a seafood salad - buy cooked crab or shrimp, add mayonnaise, lemon juice, maybe some chives & and a little worcestshire (sp?) sauce. Light and tasty. Mon Jun 13 12:52:04 -0700 2005 1472529 0 MMRuth 1 1472713 On the 95 plus days in Napa when I'd trade a kidney for A/C, I make a big salad and throw in shredded chicken (cooked in the morning, when it's still cool) or purchased smoked turkey or chicken, cheese (usually crumbled feta or grated parmesan) and my red wine vinaigrette. Serve with bread and chilled wine or beer. End with watermelon. Then lie on the floor and sweat. Mon Jun 13 13:33:43 -0700 2005 1472529 0 Junie D 1 1472833 Here's another idea or two... When I grill, I'll make extra veggies and serve them cold/room temp with goat cheese. Also, throw extra steak or chicken on the grill and slice it up for a salad the next day. Tue Jun 14 00:48:26 -0700 2005 1472529 0 twodales