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)
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