Win a Copy of “The Big Summer Cookbook”
Posted on March 27th, 2010 by jeffcox
I will award a copy of my new book, “The Big Summer Cookbook,” to the best recipe for using summer fruit or vegetables in a creative way. So submit your entries by posting in this blog. The cookbook gives 300 recipes for using the fresh, locally-grown foods we only get in summertime (melons, corn, tomatoes, strawberries, peaches, apricots, and so much more). Once summer passes, fresh and local summer food passes with it for another year, so enjoy it while it’s here! –Jeff
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Glad to see you are getting your message out through the online medium.
I am a huge fan of “From Vines to Wines” has been a bible of mine since the early 90’s – (Pinot Noir in barrel as I type). I also loved the Perennial Garden.
Looking forward to the new cookbook, and will add a somewhat embarrassing favorite summer recipe.
As far as my favorite summer recipe, I have many that are more involved, but given the busy work schedule my wife and I both have, this is one of our time-saving favorites.
Pizza Margharita
I use either the Trader Joe’s pre-made dough, or the ever present grocery store thin crust Boboli as the base. I lightly brush the crust with a good quality olive oil and then add 2 cups of the best Buffalo Mozzerella cheese (either sliced thinly or grated) I can get, sprinkled evenly over the crust base. I then add 2 cloves of minced (organically grown of course) garlic, and bake at the recommended temperature. While the pizza crust is baking, I slice freshly picked (organic) tomatoes into 1/4 inch slices(paste or beefsteak – enough to cover the crust), and then chiffonade 2 Tablespoons of fresh Genovese Basil. When the pizza crust with cheese is pulled from the oven, I place the tomatoes in a single layer and sprinkle with the basil. Freshly grated Parmesan Reggiano, and red pepper flakes are served on the side.
We have a big garden every summer with wonderful heirloom tomatoes, eggplant, beans, sweet & hot peppers, onions, Swiss chard and lots of my favorite herbs. This is one of our family’s summer favorites. The kids call it “Junk Spaghetti”. It changes every meal according to what’s ripe and what’s not. It’s always fresh and wonderful. The quantities here are only a guess since I don’t measure anything. I especially like eggplant in the mix, but if I add it, I broil slices then cube them first before adding.
Boil one package spaghetti, drain and toss with some high quality olive oil and some fresh parmesan cheese… use the best olive oil and a good quality cheese… it makes a huge difference.
To make the sauce.
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 cup chopped onion
• 5 cups coarsely chopped Swiss chard
• 5 cups (about 2 pounds) coarsely chopped tomatoes, no seeds
• 1/2 cup chopped fresh basil
• 1/3 cup chopped fresh parsley
• 1/4 cup chopped fresh herbs (combination oregano, thyme, marjoram)
Heat olive oil in a large fry pan over medium-high heat. Add onions; sauté over medium heat until transparent. Add minced garlic; sauté 30 seconds. Add Swiss Chard: sauté with a little a couple of splashes of white wine until slightly wilted. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add basil, parsley & herbs. Add many turns of freshly ground sea salt and black pepper to taste. Toss gently to combine with spaghetti. (After chopping the vegetables, the whole process takes less than 10 minutes so start the spaghetti first.)
Pass extra cheese and a fresh salad made from the garden… and life can’t get any better.
To me, summer means great big salads! I love putting together a “platter salad” when friends and family come over. Instead of using a bowl, I arrange all the beautiful summer produce on a large platter, which makes for a wonderful presentation.
Here’s what you’ll need:
variety of lettuces, torn into bite-sized pieces
variety of herbs, minced
sliced tomatoes
sliced cucumbers
sliced red onion
crumbled blue or feta cheese
Vinaigrette:
3 TB red wine vinegar
1 clove minced garlic
1 TB dijon mustard
3/4 C EVOO
S & P to taste
Whisk all ingredients until emulsified.
Arrange lettuces on platter. Cover with tomatoes, cucumbers, onions & cheese. Sprinkle with herbs. Drizzle dressing over and serve immediately.
Yum!