Today was HOT. As in, 90 degrees and you aint got no air conditioner hot. And you know what they say-- "If you can't beat 'em, join 'em." Cooking in the summer kind of sucks-- voluntarily increasing the temperature in your kitchen by 350 degrees is a wee bit insane. If you're gonna do it, it better be for something good. So, I invited my friend Eileen over to cook dinner.
She brought snacks...
|strawberry stems, olive & cherry pits, fig peel|
These pickled green beans were soo good! Have y'all ever pickled anything before?? Would you be interested in seeing us have a go at it?
We both had fish on the brain, so I picked up some Haddock from the grocery store on my way home. I started by slicing up some zucchini and onion, and baking it for about 20 minutes at 350(kill me), with s+p, olive oil and a little dried parsley.
I gave Eileen the task of coming up with a salad... She decided to serve it on top of a roasted portobello cap. Four of them were roasted with our fishy-vegetables at 350.
What made up the salad was another story altogether. We're all about experimentation around here. As is Eileen. So she decided to sauté some corn...
|bundt pan + corn-on-the-cob = de-cobing made easy|
and onion in a little olive oil.
She bedded it on top of the mushroom cap with a homemade vinaigrette. It was not only beautiful, but incredibly flavorful and scrum-diddly-umptious.
Once the zucchini and onion had about 20 minutes to cook, I added some sliced tomatoes and lemons...
...topped it with fish and a couple pats of butter, baked and then broiled it until fork-tender.
I also picked up some strawberries and avocado, whipped up a light salad and added a little crumbly goat cheese, which turned out to be an excellent edition to an old favorite.
|almost like dessert|
Summer eating is so much different up north, because the seasons are much less blurry than in Florida. For this reason, cooking (for me at least) is a lot more thoughtful, keeping in mind whats in season (and what isn't miserable to cook when my kitchen is already millions of degrees).
How about you-- what food screams epitome of summer? What do like to cook when the weather is hot?