Posted on 07/26/2016 4:47:11 PM PDT by Jamestown1630
I attended a buffet-style party recently where the food reminded me of the classic Italian appetizer/starter ‘antipasto’ - which literally means ‘before the meal’, or before the main course. And given the temperatures we’ve had here during the past week, it seems that a nice antipasto platter, along with a good bread and a round red wine would be a perfect meal in itself, for an unbearably hot evening - the kind where one would just like to ‘graze’ lazily on some cold, refreshing bites, and share a long conversation while the cicadas sing.
The offering classically consists of cured meats, cheeses, olives, and various fresh and marinated or pickled vegetables:
http://allrecipes.com/recipe/26694/antipasto-platter/
I’ve always liked the Marinated Mushrooms, and especially like this recipe from the website ‘Peas and Crayons’, because the mushrooms are first sauteed in olive oil, instead of blanched in water; and because it uses button mushrooms – a lot of recipes use Cremini, which tend to have slightly tougher surfaces. I just think it works better with buttons. Make them far enough ahead so that they can age at least a day or two, for more intense flavor:
http://peasandcrayons.com/2015/05/10-minute-marinated-mushrooms.html
Another nice addition is Marinated Mozzarella balls; but you can do it with slices of mozzarella too, if you can’t find or don't want to make the little balls:
http://homecooking.about.com/od/cheeserecipes/r/bldairy24.htm
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I was out shopping yesterday, when our heat index was near 105; and at the point where I was dying for something to drink, I found a ginger-flavored limeade in a drugstore. It reminded me of this recipe from ‘Yin and Yang Living’, which I want to try:
https://www.youtube.com/watch?v=3Cnuu6bEi8k
-JT
yum, I’ll give it a try!
It’s been awhile, but I remember they had pastrami, corned beef, good pickles. I think they may have had their own chips. I am sure they had salads, we just went for the great sandwiches! Now I am hungry!
It’s been awhile, but I remember they had pastrami, corned beef, good pickles. I think they may have had their own chips. I am sure they had salads, we just went for the great sandwiches! Now I am hungry!
Here’s one recipe:
http://allrecipes.com/recipe/85504/dry-ranch-style-seasoning-for-dip-or-dressing/
I’ve seen very good reviews for the various Penzey’s dry mixes for dressing:
https://www.penzeys.com/online-catalog/buttermilk-ranch/c-24/p-534/pd-s
-JT
We also have been living on fresh tomatoes in a variety of forms. I made a lot of tomato sauce. Alas -it looks like we are coming to the end of them.
I’ve been making versions of this Cobb salad for many years. I increase the mayo in the dressing as it seems too thin for me:
http://legacy.sandiegouniontribune.com/uniontrib/20040519/news_lz1f19readers.html
These are the other 2 salads I make frequently, in the hot and humid summer.These are terrific with garden fresh veges.
http://www.foodnetwork.com/recipes/ina-garten/greek-panzanella-recipe.html#!
http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.html#!
I love panzanella. I’ve used recipes that also include pepperoni or salami, though I don’t know if that’s traditional.
-JT
I throw everything into them too. The salads always taste better the next day, except for the croutons.
Loved the presentation for the Pear soup in these tea cups-they remind me of the ones my Mom had.
The August 2016 BHG has a really nice menu from a California Santa Ynez farm, featuring olive oils and vinegars. Recipes are from owner Theo Stephan. Recipes are not quick and easy!
Recipes include Hale the Kale Salad, a savory Kalamata Baklava, Nasturtium poppers, a cheese plate, Peppered almonds, Spiced pesto to put over feta cheese, Mondo Short Rib sandwiches, a drink called Calitinis, a three layer Zucchini olive oil cake with cream cheese frosting,Quick pickled veges, Cold Avocado soup( which has vanilla in it) and a Sesame spice mix topping.
Recipes are here:
I am going to make this menu for a future gourmet club dinner, but will try the Avocado soup tomorrow. It looks great for hot weather non-cooking.
We grew Black Krims this year as well. Just amazing!. The gelato sounds terrific too! Thanks.
I don’t understand why you dont see them at walmarts or lowes or home depots. They are a king among maters.
When the summer heat hits I go through a bottle or 2 of Pappy’s Sassafras tea concentrate. Just add water and some sugar, very refreshing.
I like Hugh Carpenter’s Fast Wok and Hot Wok cookbooks. Wok Fast has a bunch of recipes for marinades and sauces using oyster sauce. There is a spicy peanut stir fry I like: 3 tbsp each chicken broth, dry sherry or Chinese rice wine, creamy peanut butter, 2 tbsp oyster sauce, 1 tbsp each hoisin sauce, dark sesame oil, Asian chili sauce and 2 tsp. cornstarch.
Been eating a lot of greek salad just because we have lots of tomatoes and peppers. Best bottled dressing we have found is Ken’s Lite Northern Italian. I just slice up the green peppers and add thin sliced sweet onion until it looks good. Add a good amount of dressing and toss, refrigerate for a couple of hours so the onions soften. Add chopped tomatoes until it looks good and then cubes of fresh mozzarella.
I’m a fan of bottled dressings; I especially like Marie’s and Marzetti’s, for convenience. But they all seem to have soybean oil now. Are there any widely available bottled dressings that use other oils?
-JT
Here is the more complete recipe from the LA Times. It has recipe for doing the chicken and pecans:
http://recipes.latimes.com/recipe-cobb-salad/
Thanks.........nice to have the cheffy tips.
Love the Chick Fil-A grilled chicken sandwich - it’s been my new favorite for about 6 months.
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