Cathy2 wrote:Hi,



I bought last week rice paper to make Vietnamese spring rolls. I hope to get the dipping sauce down right.

Wish I had a spare Baylor watermelon in the house. I introduced my family last week to watermelon salad with Feta cheese and fresh ground pepper. An entire $13 watermelon was consumed this way. I thought people would want to have it as-is. They waited until I made more salad.
What is your cool cooking strategy in hot weather?

Regards,

I prefer the northern vietnamese dipping sauce for the summer (just fish sauce and lime based), its so much ligher and fresher. I would definitely suggest you try it if you have not already.

Eating watermelon with feta by the beach on hot summer nights reminds me so much of my childhood. My mom used to cover the rest of the watermelon with bunches of mint, not only did it keep other fridge smells away in the summer but also made the watermelon smell and taste even fresher.
I love grape and feta too!

Hi,

Not a fan of humidity, I was in no mood to create any indoors this evening. I'd had enough exposure when I was outside today.

Salad days have commenced:

- A salad of Romaine lettuce, fresh lemon vinaigrette, lots of roughly chopped avocado and slivered radish.

- Watermelon, crumbled feta and lots of black pepper.

7/10/13

- Bulgur salad with the kitchen sink thrown in: feta cheese, olives, green onions, cucumber, parsley, capers with a lemon, olive oil and garlic-dried tomato dressing.

Regards,

Bacon, lettuce, and tomato sandwiches on white bread with mayo. With a glass of lemonade, that is summer for me.

Yes lets not forget BLT's. Can't wait for the pahm toe mi kay. Is that how its pronounced? And fruit is good. Tuna fish salad. Cold pasta salad. Actually my stomach is usually more sensitive in the summer and I can't tolerate a lot of heavy foods then. I do remember when I was growing up my mother would serve a meal of sliced cucumbers, tomatoes, onions and canned salmon she put on a plate and served with a little bottle of vinegar to sprinkle on the salmon. How very curious. I never ate it because I did not like canned salmon. My great aunt would make a mayo based pasta salad that she would make with pasta shells, and finely chopped onion, green pepper, and celery and she put shrimp in it. It was a better version of a typical macaroni salad but it had protein in it so it could be served as a main dish.

Cold Polish beet/cucumber buttermilk soup, Chlodnik. Trust me on this.

Growing up in the warmer parts of Turkey, cold yogurt soup was a treat in summer days.

http://www.sunnylandmills.com/yogurt_soup_wheat_berries.shtml

afaust wrote:Growing up in the warmer parts of Turkey, cold yogurt soup was a treat in summer days.

http://www.sunnylandmills.com/yogurt_soup_wheat_berries.shtml

Thanks! I already made half gallon of yogurt to make cold soups over the next few days.

I am making pasta with a mushroom-tomato sauce for dinner. I will cook another round of Chinese noodles in the same water for noodles in sesame sauce for another meal.

Heat waves and snowstorms, I react the same by shopping in advance and staying inside.

Regards,

I just made tri color shells pasta salad with tuna, mayo, green onions, celery and green pepper finely chopped. ground fresh black pepper and season salt added. Its a nice light dish for a hot day.

Along the lines of the Polish soup mentioned above, my Mom's cold thick borscht with a dollop of cold sour cream served in a chilled metal bowl.

toria wrote:I just made tri color shells pasta salad with tuna, mayo, green onions, celery and green pepper finely chopped. ground fresh black pepper and season salt added. Its a nice light dish for a hot day.

I grew up on a similar dish and just made a batch this past weekend. I used canned salmon from Lake Michigan that we caught and white onion instead of green. I think I'm going to be making this a lot in the next few months because we have a lot of canned salmon and we are both training for the marathon and it's an easy way to get some carbs.

Hi,

Today was in the 90's with a promise of cold front, I decided to cook a bit this evening.

Dinner was corn pancakes topped with basil pesto instead of maple syrup.

Over the weekend, I bought 20 small peppers perfect for stuffed peppers. I have stuffed peppers simmering on the stove presently, which seems rather nutty given the weather.

Regards,

I alternate Mexican and SE Asian fare. Yesterday: pork larb salad, with cellophane noodles stepping in for rice; today, fresh grilled tuna soft tacos, with roasted poblano strips and a relish of halved teardrop tomatoes dressed with salsa fresca. Tomorrow: a grilled Duroc pork chop that's been marinating in a mix of fresh lime juice, fish sauce, garlic, a little turbinado sugar, home-grown Thai chiles, and chopped lemon verbena (a tremendous sub for lemongrass, with all the flavor and none of the textural issues).

sundevilpeg wrote:and chopped lemon verbena (a tremendous sub for lemongrass, with all the flavor and none of the textural issues).

I had never heard of lemon verbena, which I googled. Do you use fresh leaves and if so where do you get them?

I had never heard of lemon verbena, which I googled. Do you use fresh leaves and if so where do you get them?

I grow it - most good-sized garden centers carry it with the other herbs, and I've even seen the plants for sale at Trader Joe's. It's not winter-hardy here, so I grow it in pots every year; it requires virtually no care, other than watering occcasionally. Really a superior substitute for lemongrass, IMO. Great in iced tea, too - all the lemon flavor without the sourness.

Thank you. Next summer. I'm there.

My pleasure. PS: don't get Lemon Balm by accident - it tastes like Lemon Pledge, is really unattractive, and reseeds promiscuously. I planted it once, and spent THREE YEARS getting rid of it. Lemon Verbena is far more well-behaved, in addition to its other flavor-based virtues.

Hi,

I am soaking garbanzo beans to make falafel, which can be easily and quickly fried.

Regards,

I made a big batch of Vichyssoise at the end of last week when it was still cool enough to make soup. We enjoyed some last night with BLT sandwiches and a simple cucumber salad. Great hot weather fare: cold soup topped with a bit of sour cream and lots of fresh chives.

I just reread this entire thread and got a lot of good ideas from it, which I appreciate, since it's a muggy 91 degrees today.

I like pasta salads but am not good at putting them together, so I'm always saving other people's pasta salad recipes. Caught the end of a Barefood Contessa episode that included a pasta salad with fusilli, tomatoes, kalamata olives, sun-dried tomatoes, feta cheese, and other things. I googled it and saved it.

A ubiquitous cold side dish in Chile, called "ensalada Chilena," is just sliced onion rings and sliced tomatoes. With some olive oil, salt, and pepper, it's cheap and cooling and tasty.

Some things mentioned I always have in summer: corn on the cob, watermelon, chicken grilled outside, BLTs. Some other things I want to make a point of having this summer: prosciutto-wrapped canteloupe, cold grilled calamari, cold Thai and Vietnamese dishes, spring rolls, Coronation chicken salad.

Katie wrote:A ubiquitous cold side dish in Chile, called "ensalada Chilena," is just sliced onions rings and sliced tomatoes. With some olive oil, salt, and pepper, it's cheap and cooling and tasty.

One of my favorite salads growing up was this salad but with cooked green beans and a vinaigrette type dressing (my mom just used the Good Seasons cruet for this and all salads )

My current hot weather favorite is raw corn salad--corn, green onion, Italian parsley or arugula or both, oregano, pecorino or Parmesan cheese and a lime-based vinaigrette. So refreshing!

Hi,

In advance of today's heat, I made sesame noodles. I have everything to make cold cucumber yogurt soup.

Since we are entering sweet cherry season, I am considering making cherry soup.

This thread is full of great ideas.

Tomorrow I am obligated to out at midday for a few hours. Come hell and hot weather, I will be there reluctantly.

Regards,
CAthy2

Smoked Meats
and
Broccoli Salad
https://www.foodnetwork.com/recipes/tri ... ad-2065359

chunker wrote:Smoked Meats
and
Broccoli Salad
https://www.foodnetwork.com/recipes/tri ... ad-2065359

This reminds of a type pf Wurstsalat sausage salad served at a program by Germans in Milwaukee author Trudee Knauss Paradis. While Trudy used specific slices of (lunchmeat) sausage, I have since made it with sausage remnants.

there was a fabulous cold ramen on the Izakaya Mita menu a few summers ago that i have got to figure out.

Based on this thread, I have gazpacho planned for tomorrow, and made a variation on cucumber soup that was very delicious. I ate it all myself.

1 bunch beets, peeled and diced
1 bunch beet greens, cleaned
1 waxy potato, peeled and diced
1 cucumber, peeled and seeded
1 cup kefir
(you could use yogurt and thin it with stock,
or add more liquid if you want it brothier)
1 garlic clove, minced
1 tsp worcester sauce
1 tsp dijon mustard
1 tsp sherry vinegar
Salt and pepper to taste

Roast (covered with foil) or steam the beets and potato (separately so they don't all turn pink). You want them to be cooked but not crispy or hard. Steam the greens, then squeeze out water and chop. Let cool.
Put cucumber, kefir, garlic and seasonings into blender and puree. You could strain if you want it really smooth, I didn't. If you want, you can prepare to this point and put it all in the fridge for the next day.
Place diced veg into bowls, distribute liquid evenly.

Thai tuna salad

https://hot-thai-kitchen.com/thai-tuna-salad/

what do you cook when it is too hot to cook? go-to or recent-finds of cool composed dishes satisfying enough for dinner? thinking hiyashi chuka, panzanella, etc. but need new inspiration.


(mods: thought i might have had a similar thread in the past but couldn't find it?? sorry.)

Serious Eats tuna salad : https://www.seriouseats.com/2016/06/how ... dwich.html . This one is by Daniel Gritzger back when Serious Eats was posting good recipes.

Vietnamese chicken salad and Rick Bayless Chipotle chicken salad tacos - you will need to PM me for those 2 as they are copyrighted.

A Vietnamese Chicken Salad, which has no copyright, though I have tried several versions influenced by it:

Goi Ga (Vietnamese Chicken Salad – as interpreted by Ramon): viewtopic.php?p=93694#p93694

lougord99 wrote:...

Vietnamese chicken salad and Rick Bayless Chipotle chicken salad tacos - you will need to PM me for those 2 as they are copyrighted.

I love the Bayless chipotle chicken salad tacos. Plenty of similar recipes on the web. I think there is a version on the Bayless site.