Favourite summer recipes?
Even though we're in the middle of a heat wave here in T.O. I've been spending the day in trhe kitchen and Loving it. One of those days!! I've already marinated some lamb loin chops for tomorrow, dry rubbed 60 chicken wings to freeze for down the road and made a delicious chilled cauliflower and celery root buttermilk soup. I then did a quick search to figure out what to do with the leftover buttermilk. Viola I found a wonderful post about the epicurious lemon buttermilk sorbet, which is now chilling in the fridge as I type this. It looks like a winner too!!
I keep a log of my tried and true recipes so I don't forget them and as I was entering the soup and sorbet from above it got me thinking...
What are your favorite tried and true summer recipes? Recipes you love and make at least once or twice each summer? I will start off with the soup above. It was easy to do, healthy and delicious.
Cauliflower, Celery Root and Buttermilk Vicchysoise
1 tbsp. EVOO
1 tbsp. butter
3 cups sliced leeks
1 1/2 cups thinly diced celery root
4 cups clauliflower florets
1 tsp. cumin
3 cups chicken or veggie broth
1 cup buttermilk
Saute all vegetables, and cumin until softened. Add stock, cover and simmer until tender, approximately 10 minutes. Blend in blender. Add buttermilk. Taste and add salt and pepper if necessary. Chill.
Okay, your turn :)
hodge-podge -- baby potatoes, green and yellow beans, fresh peas, an onion and maybe a few new carrots. Cook in a little water and a pinch of salt until veggies are tender, then add milk and butter.
Mmmm -- that takes me back to my father's garden in Nova Scotia -- brushing the earth off the little baby carrots, eating the peas, warm from the sun -- actually, I liked all the veggies raw as much as I lked thm cooked. The smell of the warm garden earth is the essence of summer for me.
The Very Best Gazpacho
There is no set recipe for this, and it never comes out the same way twice, but each batch is terrific. The only critical ingredients are cucumbers and peppers. I keep a 6-pack of individual V-8 cans on top of the refrigerator to make this anytime I have leftover salad. Sometimes I make more salad than I need just so I can have this the next day.
Save your DRESSED salad from last night. This is easy to do, especially if you’ve entertained a crowd and they didn’t eat up all the salad. Put the salad leftovers into the food processor with raw vegetable scraps....anything you would put in a salad. Cilantro is fine. We’ve used hot pepper, celery, baby tomatoes....anything you have. Worcestershire, onion, red pepper and carrots. Cloves of garlic. And we always use Lawry’s seasoned salt. It's a great way to clean out your salad drawer.
Then add V-8 juice (sometimes we use the spicy) or Sacramento tomato juice till it's as thick as you like. Blend and chill. It’s fabulous.
I've been reading posts all morning and am starving now!
Summer favourites are so numerous....but a few that come to mind are:
...I usually chop some watermelon or pineapple or mango into mine along with some sambal and lots of fresh coriander and lime because I like it sweet and spicy.
Bulghur,quinoa,millet,wheat berries...whatever fresh veg is around...red pepper,cukes etc..fresh mint,toasted almonds....a honey lemon dijon vinaigrette..fresh mint
Lately I've been mixing tvp or 'yves veggie ground round' in with the organic ground Angus which makes the meat go further and is probably better for you.I also put sauted shallots and garlic, finely chopped parsley and basil , matzoh meal and an egg in the mix. Sorry, I rarely measure but the ratio of real meat to fake that worked best was about 2/3 meat to 1/3 imposter.
lemon mint asparagus risotto
clams with linguini
cucumber / mint / yogurt / walnut salad with lamburgers
and... just got nigella lawson's forever summer book. i was skeptical but both things i've made so far (eggplant rolls stuffed with feta, chili, lemon and mint) and the baby octopus potato salad are instant new favorites.
basically lots of seafood, lots of citrus in eveything, lots of mint
I've recently taken up making my own pizza and I love putting all the summer vegetables on there. A recent pie had some varied summer and crookneck squashes (roasted with a little s/p and oregano), tomatoes, asparagus, and basil. Add a couple knobs of goat cheese and a crisp white wine and man that's a nice summer meal.
millygirl, would you mind emailing me the lemon buttermilk sorbet/sherbet recipe? I found it on epicurious, but it says the page no longer exists when I try to get to the recipe. I have been looking for various lemon sorbet recipes for a dinner party tomorrow. I don't think you're allowed to post the whole recipe on this site, are you? Thank you!
My favorite summer recipe that I end up making a ton is tomato bread salad, whenever my tomatoes finally get ripe!
I don't know if this is the one millygirl was talking about, but it's the one I made inspired by her post... Of course I'm incapable of actually following directions, so I left the microplaned ginger in the syrup rather than straining and I upped the lemon juice by about a third. delightful, refreshing, and low fat. I will say it really got hard after freezing. Still delicious but basically chipping it rather than scooping it. Maybe I churned for too long -- this was my first foray into ice cream/frozen yogurt making (borrowed equipment) but it won't be my last.
Here's the paraphrased recipe:
Lemon Ginger Frozen Yogurt
3/4 cup water
3/4 cup sugar
1/4 cup light corn syrup
2 teaspoons finely grated peeled fresh ginger
1 cup plain nonfat yogurt
1 cup low-fat buttermilk
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
First you boil the water, sugar, light corn syrup, and grated ginger in a medium saucepan, stirring until sugar dissolves. Boil 2 minutes.
Then you're supposed to strain into medium bowl and chill until cool. (I did not strain and the ginger flavor was very subtle.)
Next, whisk in yogurt, buttermilk, lemon juice, and lemon peel. Follow ice cream maker's directions. The recipe says to cover and freeze, but I thought it was best fresh out of the maker.
I ate this cucumber salad first at a Chinese restaurant when I was little and was hooked -- would throw a huge fit if I couldn't order an entire bowl all for myself. I've since tried many times to approximate it; this is the current version:
2 medium cucumbers, sliced into half-rounds (slice thinly, then make a cut across the center)
Rice vinegar (usually I end up using white wine vinegar because...it's in the cabinet)
1 tsp. sugar
Red pepper flakes
Sprinkle the cucumber slices with salt and toss to distribute evenly. Chill for an hour. Meanwhile, whisk together the other ingredients -- sorry I haven't specified quantities, but I tend to eyeball everything and purposely add in too much white pepper/red pepper flakes, since I like things spicy. Take a cucumber slice and swish it through the dressing, to make sure it's seasoned according to your taste. Pour over the cucumbers and toss (tongs are really useful for this). Cover and chill for at least an hour. I usually leave this in the fridge overnight.
That soup sounds great!
We like grilling either large shrimp, pork loin or flank steak and serving it on a bed of lettuce with a salad of chopped cucumber/carrot/tomato/bell pepper/daikon (3 or so of these or whatever). The dressing is equal parts fish sauce and lime juice with some brown sugar, cilantro, hot chilies and garlic stirred together. If you want a recipe this one is good:
Yeah sure, here it is iowa. I have to say that I made these for Mr. Millygirl's buddies, and all 10 of them said they were the best wings they've ever had. I hope you like them.
Put wings in a large bowl and add the following:
3 tbsp. evoo
2 tsp. each of cumin, garlic powder, chilli powder, cayenne, salt, and pepper
Mix well and let sit for at least 15 minutes. I actually make big batches and put them in the freezer at this point.
Brush grill with oil and over medium low heat grill wings for 10 minutes on each side. Turn over one final time and grill an additional 10 minutes. This is the trick to getting them nice and crispy without deep frying.
At this point you can add the sauce or eat as is. Sauce is 1/4 cup melted butter, malt vinegar and hot sauce to taste. Mix well and add wings to coat.