COOL HEARTY SALADS AND FRIED ZUCCHINI

 

                           Cool hearty salads and fried zucchini

           Our extended whet spring stole away the beginning of summer this year and now our relentlessly sunny days, unusually cool for August, seem to forecast early autumn. However, the approaching Labor Day means friendly gatherings around the grill with mouthwatering aromas of grilling meat or fish and tables laden with a plethora of side dishes, both warm and cold.

          Recent years has seen a burgeoning choice of new salads made with grains such as quinoa, wheatberry and even farro. Lentils, garbanzos and rice also have taken the place on those hot steamy days from previous standards such as potato, pasta and cabbage salad. With cooler days, hearty but cool updated side dishes regain their appeal and tempt us with their colorful presentation.

                                              Greek pasta salad

          Cook 2 generous cups of rotini or radiator pasta according to package directions. Whisk the dressing by combining: 6 tbsp. red wine vinegar; 4 tbsp. extra virgin olive oil, 2 tsp. Dijon mustard, 1 tsp. Worcestershire sauce, ½ tsp. salt, ½ tsp. lemon pepper, ½ tsp. garlic powder and ½ tsp. celery seed.

          Drain pasta and immediately toss with the dressing. Cool to room temperature and add: ½ red and ½ green pepper diced, 1/3 cup halved Kalamata olives, ¼ cup chopped red onion, 2 tbsp. chopped Italian parsley, ¾ cups halved cherry tomatoes, ½ cup drained and rinsed black beans, 2 large pepperoncini diced (optional) and 2 oz. crumbled Feta cheese. Toss ingredients to mix well, cool for at least 2 hours or overnight and serve.

                                          Creamy dilled potato salad

          Cook 10-12 gourmet baby red potatoes for 15 minutes in salted boiling water and drain. Cut potatoes into large bite size pieces and cool. Dressing: 4 tbsp. sour cream, 1tsp. white wine vinegar, ½ tsp. salt, ¼ tsp. pepper, ½ tsp. dry mustard.

When potatoes are cool, toss with ¼ cup chopped red onion, 2-3 sliced radishes, 1 small, chopped dill pickle, 1 chopped hardboiled egg, 1 chopped celery stalk, ½ tsp. celery seed, ¼ cup chopped fresh dill and the dressing. Cool for 2 hours and serve.

                                                   Za’atar fried zucchini

The Za’atar spice mix with its’ sesame blend is now firmly established in my kitchen for both pork and chicken cutlets but can also become equally at home in a fried zucchini coating.

Slice a medium zucchini in ½ inch slices. Arrange a small plate with flour, shallow bowl with a large egg beaten with a dash of salt, 1tbsp. water and pepper and, a medium plate with seasoned breadcrumbs mixed with 1-2 tbsp. of Za’atar spice mix.

Dip each zucchini slice sequentially in flour, egg and breadcrumbs, covering both sides of each slice. Fry in 2 tbsp. vegetable oil for 3 minutes on each side, in batches without touching and set on a plate to keep warm. Place a thin wedge of Provolone cheese and ½ cherry tomato on top of each slice and serve warm. This dish works well as a side to meat or fish but can also be served as a stand-alone dish for lunch with a green salad.

We still have a few weeks before the autumn equinox, so let us enjoy this fresh garden bounty and relish the sun and the breeze and the blue skies.

(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

COLD SOUP, SNAPPER AND PEACH PUDDING CAKE

 

                    Cold soup, snapper and peach pudding cake

 

          August is the favorite vacation month when we look for different experiences in scenery as well as food. Much to the dismay of a visiting tourist, the French consider August as the national vacation month, though fortunately the food there remains an interesting and varied experience.

          The home cook looks at August as the pinnacle of summer bounty and despite the wish to languish on a sunny beach, is challenged to deliver some of that bounty in appetizing and nutritional ways that fit the steamy weather. Cold soups such as red and white Gazpacho are my all-time favorites. Creamy vichyssoise, the classic French potato and leek soup, can be served hot or cold, but it’s heavy cream component makes it less desirable if you are eating ‘light’. The following ‘Cold cucumber soup’ was developed by melding the concepts of both types of soup to a delicious blend.

                                                   Cold cucumber soup

          In a lairage pot combine 4 cups of low sodium chicken broth with coarsely chopped vegetables: 1 large onion, 1 peeled medium potato, 2 stalks of celery, 1 small, unpeeled zucchini and 2 partially peeled large cucumbers. Bring to boil, stir in 1 tsp. garlic powder and ¼ tsp. white pepper, then lower heat and cook for 30 minutes. When cool, puree in a blender in batches with 6 oz. Greek yoghurt. Adjust flavorings with salt and white pepper and transfer to a large bowl. Stir in 1 large diced seedless cucumber and 4 large radishes diced. Allow flavors to blend for a couple of hours and serve cold, garnished with chopped chives or dill.

          Lightly sautéed fish is an easy weekday meal any time of the year. Fresh snapper at a local store in a delicious butter-caper sauce paired well with steamed rice and baby bock choi sautéed with chopped garlic, salt and lemon juice.

                                      Snapper in buttery-caper sauce

          Cut 1 lb. snapper fillet into 4 serving pieces, lightly salt and pepper each piece and lightly dip in flour (use almond flour for GF), shake off any excess flour. Heat 1 tbsp. olive oil and 2 tbsp. butter to bubbling and fry the floured fish for 2 minutes to a side, turn and cook for an additional minute. Remove and set aside on a warm plate. Add another tbsp. butter to the pan and 1 tbsp. caper berries, cook on medium heat for 1minute, swirl in 1 tbsp. fresh lemon juice, pour over the fish and serve with rice and greens.

          Fruity deserts are ‘de rigeur’ in August and this old-fashioned fresh peach-pudding cake does not disappoint with it’s delicate and moist flavor.

                                              Peach-pudding cake

          Grease an 8x8x2 inch baking dish with butter and preheat the oven to 350 degrees. Blanch peaches in boiling water to slip off the skin easily, then remove the pit, cut in thin slices and dice in ¼ inch pieces to make 2 packed cups of fruit. Cover peaches with whet paper towel to prevent discoloring of fruit.

Sift 1 cup all-purpose flour with 1 tsp. baking powder and ½ tsp. salt. Cream ½  cup soft butter with ½ cup sugar with an electric hand mixer, beat in ¼ tsp. almond flavor and 1 tsp lemon flavor and then 2 eggs, one at a time, until light and fluffy. With a wooden spoon stir in the flour mix in 2-3 portions until the thick batter is smooth. Spread half the batter in the pan, sprinkle with 1/3 cup sugar and the diced peaches. Cover with the rest of the batter, spreading it smoothly over the top. Combine 1/3 cup sugar with ½ tsp. cinnamon and ¼ tsp. nutmeg and sprinkle over the top. Bake at 350 degrees for 30-35 minutes until the pudding tests done. Serve warm or at room temperature.

          August has the mellow feel of a vacation. These are days for savoring the summer culmination in sun bursting color of dahlias and the bounty of farmers markets to inspire all cooks.                  

 (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)