SUMMER COMFORT FOOD

Summer Comfort Food

            The steamy weather last week combined with most aggravating garden guests was enough to send anyone looking for comfort food that was cool, refreshing but substantial and did not require much effort.

            The first indication of such unexpected unpleasantness was revealed one early morning, when trying to avoid the un-Maine like heat and humidity, I attempted some garden chores when the sun was just coming up over the Medomak. Part of our pear tree was stripped of it’s leaves with several small, broken branches swinging gently in the morning breeze. I certainly had not invited a local porcupine for breakfast.

            Unfortunately, that was just an indication of what was to come. Each successive night was a testament of our uninvited guest’s voracious appetite.  The three pear trees must have been voted tops for flavor, a small apple tree lost its lower branches, but was too small to support the significant weight of the diner and was left leaning over,  Amazingly, unripe peaches were not to this visitors liking, but the bark must have provided a tasty snack or condiment to the pear twigs I saw him munching high up in a tree one morning.

            The straw that broke this gardener’s back was the complete removal of all the new growth and shoots from two rose bushes next to our patio. Enough! On advice from The Green Thumb, and the able deployment from The Critter Catcher, the next day our yard sported no less than 5 Have-a-heart traps. And, while no additional damage occurred, the next morning two of the traps contained our unwelcome diners. Mr. and  Mrs,. Porcupine’s dining adventure was over!  The wood’s, to which they were transported,  will likely provide them with a more natural and less exotic fare.

            Such aggravation can make a human turn to Salade Niçoise, which can easily classify as one of the easiest refreshing summer dinners or even satisfying lunches. In France and elsewhere in Europe it seems every café has it’s own variant in the summer. My version is adapted from “Mediterranean Light” by Martha Rose Shulman, and has served me well for many years.

                                    Light Salade Niçoise

            First prepare the vinaigrette.  Combine 2 Tblsp. fresh lemon juice, 3-4 Tblsp. red wine vinegar, 1 tsp. garlic salt, 2 tsp. Dijon mustard, 3 Tblsp. low fat yoghurt, salt and pepper to taste, 2 Tblsp. chopped fresh herbs (such as basil and parsley or tarragon with thyme). Whisk in 2 Tblsp. olive oil. Scrub and dice 2-3 medium potatoes and quickly boil until barely tender.  Drain potatoes and toss with the vinaigrette. Blanch for 3 minutes ½ lb. string beans and chill in cold water, then drain and cut in 2 inch pieces. To the cooled potatoes add: the string beans,  ½ green or red pepper thinly sliced, 1 small cucumber (pickling sized) sliced, ¼ cup chopped red onion, 1 small can water packed tuna drained, 2 anchovies drained and finely chopped, 1 cup cherry or grape tomatoes cut in half. Toss all ingredients to mix thoroughly. Serve on a bed of lettuce and garnish with 2 hard boiled eggs cut in quarters lengthwise.

            The ultimate Maine summer comfort desert is of course blueberry pie. However, the abundance of fresh prune plums in stores at this time of the year made me retrieve an old plum cake recipe.

                                    Summer Plum Cake

            In a medium bowl: sift together 1 cup flour, 2 tsp. baking powder, ½ tsp. salt, 1-2 Tblsp. sugar. Cut in 3 Tblp. butter.  In another bowl: fork beat 1 egg with 1/3 cup milk and 1 tsp. lemon flavoring. Pour liquid in the flour mixture and mix quickly to dampen the ingredients. Spread batter in a buttered 8 inch cake pan. Cut plums (~ 1 lb.) in half, pit and arrange on batter cut side up. Mix ½ cup chopped almonds or pecans with ¼ cup sugar and 1 Tblsp butter and sprinkle on top. Bake at 400 degrees for 20 minutes and serve warm or at room temperature.

            “All is well, as ends well” to quote that wise man Shakespeare. Comfort food can do wonders even in summer. And, the pears are putting out new leaves after their summer pruning. As for the visitors – I wish them happy munching in Maine woods far away.   

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

 

THE NO-COOK TAPAS DINNER

The No-Cook Tapas Dinner

            There comes a time, even to the most ardent of cooks, when an invitation to friends or family, usually made some time before, suddenly has lost its previous luster. It may because of a hot and humid day, too many other commitments or simply the desire to watch the sun play on the incoming tide.

             The Tapas concept has been popular in Spain and other Mediterranean countries for centuries and these days many trendy restaurants copy the concept with their small plates dinners to be shared. So, it can easily solve any lapses in the cooks industry, with help of some judicious purchases and a well-stocked pantry and kitchen.

            The trick to this is an eye appealing variety that will tempt anyone with a few bites of this and a few bites of that. A key ingredient I have found are 3-4 inch mini-skewers that can accommodate an array of fruit, vegetables, meat and cheeses. A dish of green and black olives is never amiss.

 Another is something the Italians call Bruschetta and Danes call Smorrebrod. Both are a version of open faced small sandwich with unusual toppings. Bruschetta may be toasted thin slices of Focaccia or Crostini topped with anything from roast tomato spread with pine nuts, to a topping made with prepared mushrooms or even a flavorful bean pure, topped with curls of Parmesan cheese. The Danes make each small sandwich a work of art that is designed to disappear in two or three bites.

With this in mind, it is possible to assemble such a tapas dinner in a relatively short time without going anywhere near the stove or even microwave oven.  Here is one such Tapas dinner that we enjoyed on the deck outdoors on a recent warm summer evening.

            Prosciutto wrapped melon cubes 

Cut bite sized melon cubes and wrap with a single layer of prosciutto. Secure with a toothpick.

Smoked trout cocktail sandwiches

Thinly cover cocktail rye with a layer of cream cheese. Place a 1 inch elongated piece of smoked trout on top. Decorate with thin slices of red onion, capers and a sprig of dill. This is also good made with smoked salmon or even smoked pepper mackerel.

Smoked turkey roll-ups

Spread out a thin (but not shaved) slice of smoked turkey, spread a thin line of cream cheese strip in the middle, spread some leaves of baby arugula on top and roll it up as a sandwich roll. Cut each in half and secure with a toothpick.

Sliced cucumber or radish with blue cheese.

            Slice seedless cucumber or large radish in slices no more than ¼ inch and place a dime size piece of blue cheese or Roquefort on top. Arrange on a shallow plate and decorate with parsley.

                       Vegetable and cheese skewers

            On different short wooden skewers arrange the following combination of ingredients: 1) Small fresh seasoned mozzarella ball and ½ cherry tomato; 2) Pickled mushroom and cube of cheddar; 3) Rolled up ½ thin slice of salami and a piece of quartered dill pickle; 4) Red seedless grape and a piece of string cheese. Arrange on a large plate starburst fashion, alternating the different types of skewers.

            A small tray of flavorful crackers goes well with many of these. And for desert, have some fresh and colorful dressed-up fruit.

                        Peaches with blueberry jam

            In shallow individual bowls pit and slice a ripe fresh peach. Spread the slices along the bottom and top with a line of blueberry jam. Decorate with a dollop of whipped cream or ice cream, as desired.

            The variety of dishes created a delightful evening with conversation as varied as the items on the table. The “No-Cook Tapas Dinner” is likely to be repeated at our house. You may wish to create your own version of tapas with your own view of flavors and eye appeal, all dictated by your personal imagination!.

           

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

COUNTRY BREAKFASTS

Country Breakfasts

            Summer seemed a long time coming this year in Maine.  Having finally arrived with its warmth, it seems we do at least some things more leisurely to savor each day with its blue sky and verdant countryside. It is also the season when friends and relatives from ‘away’ find themselves drawn to a visit ‘up North’.

            Summertime is when I appreciate the effort anyone running a Bed and Breakfast establishment faces every day. The leisurely pace of a vacation is definitely enhanced when sitting down to a nicely presented breakfast. And for each visit, it may be desirable to set the stage for a relaxing day with a special breakfast treat.

            At times like this the bowl of cold cereal just won’t do, even if it is sprinkled with blueberries or strawberries, unless it is followed with something less usual. Fruit and scrambled eggs are good for a crowd and muffins or scones are sure to please.

Grits are one of the most versatile and quick cooked breakfast staples.  It can be augmented in a variety of ways and has the added bonus of being gluten free. Grits come in two varieties, the old fashioned or Charleston grits, which require rinsing and cooking with stirring for thirty minutes and the more quick variety that only requires 5-7 minutes of cooking with stirring only toward the end. Needless to say, unless you are a real morning person and willing to start preparations very early, quick cooking grits can be your kitchen friend. The following recipes are for 4 servings.

             Sunny-side egg and ham grits

Sauté 1 cup of ham or Canadian bacon cut in thin strips in a non-stick pan briefly and set aside to keep warm. Bring to boil 4 cups of water with 2 Tblsp. butter and salt to taste. Stir in 1 cup quick cooking grits and continue cooking for 5-6 minutes on medium heat, stirring occasionally to prevent settling. Stir in ½ cup shredded sharp cheddar cheese, cook for an additional minute and set aside to keep warm. In a non-stick pan coated lightly with oil fry 4-8 eggs over medium heat, sunny-side up until whites are set. OR, use bacon instead of ham.

Divide the cooked grits among 4 shallow bowls, place 1 or 2 fried eggs on top of each bowl and scatter ¼ of the ham around the edges. Sprinkle the egg yolks with a bit of pepper and serve.

            Breakfast sausage with spinach

Another quick breakfast utilizing grits prepared as above is a sausage-spinach combination. Seed and dice coarsely 1 red pepper. Cook 1 lb crumbled breakfast sausage over high heat with the pepper until meat is no longer pink. Drain off any fat. Return the mix to the pan and heat, stirring  in a couple of cups of baby spinach to wilt. Serve immediately with grits on the side.

            Lemon-ricotta pacakes

            Most everyone loves Maine blueberry pancakes.  Another quick and tempting version        of less usual pancakes uses the flavors of lemon and ricotta to good effect and you can always add blueberry jam on top.

In a large bowl stir together 1 ½ cup all-purpose flour, 1 tsp. baking soda, ½ tsp. salt, 2 Tblsp. sugar. Separate 2 eggs, reserving the whites in a small bowl for additional beating.  In another bowl whisk together 1 ½ cups buttermilk with 1 Tblsp. grated lemon peel and the 2 egg yolks. Stir buttermilk mixture in flour until well moistened and then stir in 1/3 cup ricotta cheese. Now beat the egg whites to stiff peaks and fold in the batter.

            Pour ½ cup portions of the batter on a non-stick pan lightly coated with vegetable oil and fry over medium heat until lightly browned. Serve with maple syrup or jam.

            To create that festive vacation feeling does not necessarily mean getting up with the chickens to prepare a festive breakfast table. A bouquet of wild flowers, some fruit and just a little more than the everyday ‘grab breakfast’ can certainly provide that relaxing country feel. AND, it is not even necessary to have houseguests for that treat!

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)

THAT 'AL FRESCO' LUNCH

That ‘al Fresco’ Lunch

            The appearance of outdoor and sidewalk tables and chairs at restaurants and cafés finally signals the definite arrival of summer. Never mind that on most days in the past week in Maine one needed a warm jacket to be comfortable sitting outdoors, but the appeal of outdoor dining is undeniable. Legendary city cafés in Europe and elsewhere have hosted patrons viewing the passing scene and absorbing the sun, as part of the “dolce vita” for centuries.

            Here in the Northeast we tend to think the time after Memorial Day as time for picnics and visits to lobster pounds. But, on a leisurely weekend at home with friends, an interesting variation may be setting an ‘al fresco’ lunch on the patio, the deck or even a picnic table. Start with a cheerful table cloth, a handful of wild or garden flowers, some colorful tableware and napkins, a pitcher of lemonade or white wine and you are set. This portion of the plan is even moveable to a park. Some lunches can be prepared ahead of time and packed in a basket, but for some the access to a stove is necessary.

            Shellfish dishes are particularly popular this time of the year and one of the easiest is mussels. My first encounter with making mussels occurred many years ago on a tent camping trip with the family to Nova Scotia. We camped near Peggy’s cove in days when it was still ‘undiscovered’ and hence un-crowded. My youngest son decided to gather mussels in a cove and came back looking blue from the cold water, but with a dishpan of mussels. So, improvisation on a camp stove yielded a recipe that survives to this day with minor modifications.

                                    Savory mussels in white wine

            Wash and pick over 4 lb. mussels and set aside. In a large pot sauté 1 very thinly sliced large onion with 3 chopped cloves of garlic and ¼ tsp. red pepper flakes in 2Tblsp. olive oil and 1 Tblsp. butter for 3 minutes. Stir in 1 large chopped tomato and 1 ½ cups of dry white wine and bring to boil. Add ¼ cup chopped parsley and the cleaned mussels, cover and cook for 3-4 minutes until the mussels are open. Remove from heat, adjust the broth seasonings with salt and pepper, discard any mussels that remain unopened and serve in shallow bowls with crusty bread.

                                    Crab salad in avocado

            In a bowl thoroughly combine: 6 oz. fresh crab meat: 1 large stalk celery, ½ seeded red pepper and 2 Tblsp. parsley, finely chopped; 3 scallions, finely sliced; 4 Tblsp. mayonnaise; 2 Tblsp. lime juice, salt and pepper to taste. Halve 2 ripe avocados and carefully remove the pits and scoop each half of the avocado from the shell. Sprinkle the avocados all over with lemon juice and set each half on a plate over baby salad greens if desired. Set ¼ of the crab salad on each avocado half and garnish with chopped chives or a thin sliver of lime.

                                    Arugula salad with gorgonzola

            In a small bowl thoroughly combine: ¾ cup low fat yoghurt with 1 ½ Tblsp. lemon juice, ¼ cup crumbled gorgonzola, ¼ tsp. garlic salt, ¼ tsp. dry mustard and pepper to taste. In a salad bowl toss 4 cups young arugula leaves, 1/3 seeded and chopped red pepper, 2 thinly sliced scallions with greens and sufficient amount of the dressing.

            Some watermelon and cookies would easily complement any ‘al fresco’ lunch at home and leave you relaxed in the sun or shade depending on your preference.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)