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Aug 9, 2006 03:38 PM

Summer "Comfort Foods" ............. (w/PHOTOS)

The winter season captures the lion's share of comfort foods, but summer has a few as well. Below is one of my favorite summer "comfort foods". What are yours?

Summer's Bounty Pasta (photo below)

I want to try it with these gorgeous Evergreen Tomatoes next time...

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  1. After last night's dinner, I would have to say black bean and corn salsa and also watermelon.

    1. Maques choux made with real corn, not that awful super sweet stuff.

      3 Replies
      1. re: Candy

        Ooh... I just thought of one, corn chowder, if it's a little bit cooler!

        1. re: Katie Nell

          Another fresh sweet corn idea is corn flitters. Yes with the L they are so light they can float off your plate.

          You will need 2 C. fresh corn pulp. Cut through the kernels and then cut that off of the cob. Depending on size you might need 2 ears.

          mix 1 C. AP flour with 1 tsp. baking powder and some salt and pepper.

          Separate 2 eggs. Beat the yolks and add to the flour with 1/2 C. whole milk and the corn pulp. Beat the egg whites until stiff and fold in carefully. Drop by heaping Tbs. into 350 F. fat, I use canola oil, and fry turning once until golden brown.

          Some people love to dust them with powdered sugar or drizzle with maple syrup and have them at breakfast or as a side with fried chicken or good ham.

          I picked up 4 ears at my farmer's market and was assured that it was not super sweet. The farmer said to me so many people don't want the super sweet, they think it is too sweet. I said well it does not taste like corn and it is too tough and crunchy, it really lacks tenderness and flavor. He agreed. Now if he'll just quit growing it and only have the good stuff!

          1. re: Candy

            Those sound fantastic, thanks for sharing!

      2. Grain salads - couscous with lemon, mint, feta and olives has been a staple this summer.

        Grilled, butterflied leg of lamb marinated in tamarind, soy, vinegar, slivers of garlic and big handfuls of coarsely ground white and black peppercorns. We do these regularly and eat leftovers in ciabatta sandwiches with lots of homemade chutney, caramelized onions and slow-roasted tomatoes.

        Grilled wild salmon in soy/maple glaze. Eaten warm when freshly made, cold leftovers also great.

        Pasta with barely cooked fresh tomatoes, buffalo milk mozzarella, big handful of mashed and chopped basil and lots of Italian pecorino/parmigiana.

        3 Replies
        1. re: cheryl_h


          I just made a post about this salmon yesterday

          How do you serve the leftover salmon? Thanks!

          1. re: janedoe67


            Sorry I didn't see your salmon thread. I usually reduce the soy/maple marinade to make a glaze which is used as a sauce for the salmon. There's always plenty over to have with leftovers. I see that you were interested in a dill sauce. This one is really easy and always a bit hit.

            4 Tb Dijon mustard
            1 ts dry mustard
            3 Tb sugar
            2 Tb white wine vinegar (I usually use rice vinegar)
            1/3 cup olive oil
            3 Tb minced dill

            Mix mustard, sugar and vinegar to a paste. Beat in oil slowly. Thicken to a mayonnaise consistency. Stir in dill.

            It's best made a few hours before serving, keeps well in the fridge. When I first made it I thought the amount of sugar too high, but it comes together very well and should be a nice balance of sweet, sour, tangy. We have it with hot smoked or oven-roasted salmon a lot.

            Hope this helps.

          2. re: cheryl_h

            I'm a big couscous fan, but I've been alternating all my favorite couscous recipes with quinoa this summer; different texture, more protein.

          3. That pasta is gorgeous! I'm not quite sure what's in it, but count me in for summer pasta with fresh tomatoes marinated in garlic, fresh mozzarella, and basil.

            PESTO, for sure. I should branch out from basil, but I love it so much.