Bruschetta (broo-SKET-ta), the incomparably attractive Italian appetizer, is simply too big of a starter come the dog days of summer. I mean, it’s like eating pizza for hors d’oeuvres before Thanksgiving dinner when the temps are 95 F in the shade–like today. Typically grilled bread rubbed with garlic and topped with chopped silky ruby-ripe tomatoes and a scatter of fresh basil slivers, I like to instead offer it up with a variety of toppings for an al fresco dinner and let everyone make themselves happy. And while I thought I was being somewhat imaginative this July, when I dug out some of my Italian cookbooks to get a little background, I of course discovered that while not everyone, certainly certain someones have been there before me. (Curses, foiled again.) Folks like one of my favorite food writers, Lynne Rosetto Kasper.Continue reading
Being known as a cook within your varied social circles has its distinct advantages. You get to bring what you like ( or make best) to the neighborhood potluck, the family birthday, or the church funeral lunch. Not terribly long before Covid (Are we saying that now?), I catered a funeral meal. The family involved was generous about letting me know their much-loved patriarch LOVED things like ham salad, chicken salad, etc. To keep the buffet interesting, I included CURRIED CHICKEN SALAD SANDWICHES. One lady — someone I’d trust — approached me to allow that my CURRIED CHICKEN SALAD was better than a top-shelf local restaurant’s version. I didn’t forget that. Who would, huh?Continue reading
So many memorable old phrases I enjoy using,
fine writer that I am. One is, “No good deed goes unpunished.” Another might be, “Birds of a feather flock together.” Which must, of course, be followed by, “Opposites attract.” Following those for no reason at all is, “Great minds think alike.” Which is what I say when I make a dish off the top of my head and begin to write the recipe before realizing I cooked the same (or nearly the same) thing 10 (5 or 15) years ago. Thank goodness “Love is Lovelier the Second Time Around,” (a favorite wedding song of mine) and I absolutely don’t mind “reinventing the wheel.” Roll your eyes now or forever hold your peace. Ok, I’m done. But I really did make almost this very same salad in 2014, though its current appearance is quite distinct from the first and today’s recipe title is “Asparagus-Potato Salad” rather than, “Roasted Potato-Asparagus Salad with Mushrooms and Sweet Onions.” Same difference. Just about.
In 2020, our ubiquitous all-American cookouts — which roar on ad infinitum Mother’s Day through Labor Day — were often a tad sad little affairs if we had them at all. Instead of the jumbo party packs of burgers and brats, unending veggie or cheese trays, boxes of big cupcakes, and the super-sized bag of red, white, and blue paper napkins to last all summer long, we were buying a single pound of ground beef, 4 buns, a pint of vanilla, and left the colored napkins on the shelf. Fireworks, if available on the 4th, were viewed from apartment building balconies or hillside decks. We were masked and our celebrations felt the same.Continue reading
My friend Helen came over last week for an Instant Pot (IP) demonstration and to share a quick lunch we would make together. Well, actually I prepped; SHE cooked! Helen thought she wanted an Instant Pot–or similar–but needed to see it up close and personal before she made a final decision. While she enjoyed the Cream of Pea Soup with Scallions, Mint, and Sharp Cheddar we made, she was interested in meat main dishes–thinking she’d like to skip using the stove once in a while. It’s a wonderful idea, especially come summer, but not something I’ve done a lot of. I tested chicken recipes for America’s Test Chicken last year (see their new book!) and the rest of my electric pressure cooking has been vegetarian or oh-so-close. Just working my way through the process, I’d guess, but it was definitely time to branch out. By the way, she went home and ordered her IP! YAY!