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Hot enough for you? Sick and tired of all this heat? It’s so sweltering the cold water in my kitchen sink is about 80 degrees.
In short, I hate summer. I am a fall and winter cook; there is only so much that can be done with the hot season’s ingredients. It’s time to get creative with cold foods. I’ve been eating my share of fruit-and-cottage-cheese plates for lunch. I try to dress up a plain tuna salad and find new ways to make meals with hardboiled eggs.
Once a week, Edward brings home fresh salmon, which I poach on the stove and serve with cucumber sauce. Two pounds of cold shrimp yields leftovers for a delicious and quick scampi the following night.
I came up with an Italian chef’s salad, which was a welcome change from boiled ham, roasted turkey and Swiss. I also turned Yukon Gold potatoes into a tasty salad without using mayo. Chilled leftover asparagus can get tossed into a green salad. Tomatoes turn up every night because they are so luscious and inexpensive.
Our fridge is filled with fruit and, lately, dessert has been fruit and poundcake topped with ice cream and whipped cream.
Poached Salmon with Cucumber Sauce
Ingredients:
4 (6-ounce) salmon fillets
1 (16-ounce) container of sour cream
1 large English cucumber, peeled, seeded and chopped
Snips of fresh dill
Directions:
Place the salmon in a single layer in a large skillet. Cover with cold water. Bring to a boil, then lower to simmer. Cook for about 10 minutes on each side. Use two spatulas to flip over. Remove to a large plate. Cool to room temperature. Chill until ready to serve.
Place the sour cream in a bowl. Add the cucumber and fresh dill. Blend well. Chill until ready to serve.
Serves four with the cucumber sauce on the side.
Note from Phyllis: To remove the seeds from the cucumber, cut in half lengthwise and use a small spoon to scrape them off.
Substitute yogurt for the sour cream, if desired.
Chopped Egg and Onion
Ingredients:
6 jumbo eggs
1 small red onion, peeled and diced
Olive oil, to moisten the eggs
Kosher salt and freshly ground black pepper, to taste
6 Boston lettuce leaves
Tomato wedges<
Directions:
Place the eggs in a single layer in a saucepan. Cover with cold water. Bring to a boil, then lower to simmer and cook for 20 minutes. Remove from the heat and immediately run under cold tap water. When cool, peel and chop the eggs. Place in a bowl. Add the onion, oil, salt and pepper. Blend well. Chill.
When ready to serve, place the lettuce on four salad plates. Divide the egg mixture among them. Place the tomato wedges on the side of each.
Serves four.
Note from Phyllis: This is a traditional Viennese appetizer. Use a large romaine leaf or a large radicchio leaf instead of the Boston lettuce, if preferred.
Potato Salad
Ingredients:
2 pounds of small Yukon Gold potatoes, washed and cut into cubes
1 (15-ounce) can of artichoke hearts, rinsed, drained and sliced
1 small handful of pitted olives
1 small fennel bulb, sliced
1/2 cup of olive oil
Juice of 1 lemon
Few drops of white truffle essence
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the potatoes in a large pot and cover with cold water. Bring to a boil, then lower to simmer and cook, uncovered, for about 15 minutes.
Drain in a colander and run under cold water. Drain again and cool to room temperature. Place in a large bowl. Add the artichokes, olives and fennel. Toss well.
Whisk the oil and lemon juice together in a small bowl. Add the white truffle essence. Pour over the potatoes. Season with the salt and pepper.
Chill for at least four hours.
Serves six to eight.
Note from Phyllis: Truffle oil and essence can be found in specialty stores like DiBruno Brothers, Claudio’s and Trader Joe’s.
Italian Chef Salad
Ingredients:
1 head of romaine, torn into bite-size pieces
1 small head of radicchio, shredded
1 (8-ounce) bag of baby arugula leaves
4 Belgian endive, sliced
4 scallions, with some green, sliced
8 radishes, sliced
2 red ripe tomatoes, cut into small chunks
1/2 pound of Proscuitto di Parma, thinly sliced and cut into strips
1/2 pound of Italian Fontina, shredded
1/2 pound of smoked turkey, cut into strips
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black
pepper, to taste
Directions:
Place the vegetables in a large serving bowl. Toss well. Add the proscuitto, Fontina and turkey.
Whisk the oil and lemon juice together in a small bowl. Pour over the salad. Season with the salt and pepper. Toss well.
Chill for about two hours.
Serves four.
Note from Phyllis: This salad also can include a grated carrot, a few roasted peppers or any vegetable you have stashed in the fridge. Substitute Italian Gorgonzola for the Fontina, if desired.
