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Memorial Day weekend is upon us and I am already dreading the hot summer months. I do not like the heat nor the humidity. In fact, I detest this time of year. The only thing good about it is the marvelous bounty from local farms.
Once the heat index shoots up, I do not even think about putting on the oven. We eat cold food or ingredients that can be cooked on the stove. If I am in some sort of dream state, I’ll put the oven on at about 7 a.m. and bake trays of chicken we eat cold later.
Let’s not harp on the bad, but think about the wonderful ingredients coming our way. Pennsylvania and New Jersey strawberries arrive around this time or early June. They are small, deep dark ruby red and so sweet you may never dream of a California berry again.
Blueberries from Hammonton, N.J., are the finest this nation produces. Forget Maine and Michigan, Jersey blues are my favorite. They arrive in late June or early July, just in time for the hottest month of the year. If we are fortunate, they last into September.
Then there are tomatoes and corn. Edward often jokes, "What are we having with the corn and tomatoes tonight?"
I caught my first soft-shell crab sighting last week at the Reading Terminal Market. They were small and about $5 each. I remember when they were four for $10.
We have a Weber kettle grill that is nearly 20 years old. It uses charcoal and I feel that gives food a better flavor than a gas grill. Often it is so hot, I can’t even bear the thought of going into the backyard to light it.
Hot Spaghetti with Cool Tomato Sauce
Ingredients:
- 1 pound of spaghetti, cooked according to package directions
- 4 large ripe tomatoes, seeded and cut into small dice
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup of olive oil
- 1 small red onion, diced
- Large handful of fresh basil leaves, torn
Directions:
- Place the tomatoes in a colander and sprinkle with the salt. Drain for at least 30 minutes.
- When done, place in a glass or stainless steel bowl. Add the oil and onion. Blend well. Add more salt and the pepper. Add the basil and blend well.
- Drain the spaghetti and place in a large serving bowl. Top with the tomato sauce.
- Serves four to six.
Poundcake with Strawberries, Blueberries and Ice Cream
Ingredients:
- 1 all-butter pound cake
- 1 pint of strawberries, rinsed, hulled and sliced
- 1 pint of blueberries, rinsed
- Vanilla or coffee ice cream
Directions:
- Slice the cake and place generous portions onto serving plates. Sprinkle on the berries and top with the ice cream.
- Serves six to eight.
- Note from Phyllis: You can make a Poundcake Parfait by cutting the cake into small squares and placing them in the bottom of tall parfait glasses. Add the berries and top with the ice cream. You also can add whipped cream.
Corn Salad
Ingredients:
- 4 large ears of white corn
- 1 bag of frozen edamame
- 1 15-ounce jar of roasted red peppers
- 1/2 cup of olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Run a sharp knife down the sides of the corn to remove the kernels. Keep a plate under the ears to collect them.
- Place the kernels in a pot and cover with cold water. Bring to a boil. Remove from the heat and drain in a colander. Run cold water over the corn to stop the cooking. Cool completely.
- Place the edamame in a pot and cover with water. Bring to a boil. Lower the heat and simmer for five to eight minutes. Drain in a colander and run cold water over them to stop the cooking. Cool completely.
- Place the corn, edamame and remaining ingredients in a serving bowl and toss.
- Refrigerate at least four hours or overnight. Remove one hour before serving.
- Serves four to six.
Orzo Salad with Arugula and Pine Nuts
Ingredients:
- 1/2 pound of orzo, cooked according to package directions
- 1 large bunch of arugula
- 1 cup of pine nuts, toasted
- 1/2 cup of olive oil
- Juice of 1 lemon
- 1 tablespoon of truffle oil essence
- Kosher salt and freshly ground black pepper, to taste
Directions:
- When the orzo is completely cool, place in a large serving bowl. Add the remaining ingredients and toss well.
- Place in the refrigerator. Remove when ready to serve.
- Serves four to six.
Note from Phyllis: You can add small chunks of feta to this recipe. To toast the pine nuts, pour in a small, dry skillet and sauté until they turn a light brown. Do not add oil to the skillet.
