Buddha's Delight: Stir-Fried Chinese Vegetables

This recipe, originally from Weight Watchers magazine, was just the thing for a supper during my week of "recovery" from too much food in Santa Fe and New York. I adapted it to add some additional flavor without too many more calories.

Be aware that the recipe will feed four as a main course. So, unless everyone in the family is joining you on the health kick...or you want a lot of leftovers for lunches and snacks, feel free to adjust the amounts called for.

Buddha's Delight: Stir-Fried Chinese Vegetables
Serves 4-6.

1/4 cup vegetable (or chicken) broth
1 tablespoon low-sodium soy sauce
2 garlic cloves, finely chopped
2 teaspoons finely chopped ginger
1 tablespoon chili oil (Substitute canola oil if you must, but throw in a pinch of red pepper flakes later in the cooking to add some heat.)
1 head bok choy, chopped
1 red bell pepper, cut into 1/2 inch chunks
1/2 white onion, coarsely chopped
1 cup fresh snow peas, trimmed
1 carrot, grated
2 tablespoons hoisin sauce
1 can sliced water chestnuts, drained
Drizzle of toasted sesame oil

Combine the broth, soy sauce, garlic and ginger in a small bowl. Set aside.

Heat a wok over high heat until a drop of water sizzles in it. Pour in the oil and swirl to coat the pan. Add the bok choy, bell pepper and onion. Stir-fry over high heat for three minutes.

Add the reserved broth mixture, snow peas and carrot. Reduce the heat and cook, stirring frequently, until the vegetables are crisp-tender, about three minutes.

Add hoisin sauce and water chestnuts. Cook, stirring frequently, until heated through, about 1 minute.

Drizzle with toasted sesame oil and stir. Serve immediately over rice. (Brown rice to be extra healthy.)

A Hatch Chile Pepper-orama

I was in Santa Fe, New Mexico a couple of weekends ago. The place has really grown on me in the last couple of years. It's a perfect place to escape Dallas heat in August...and a wonderfully relaxing place. There's not much to do except walk around and check out the stores and galleries.

Oh, and eat.

I had some delicious meals over my long weekend. Stacked enchiladas. Tapas. Pupusas. Guacamole. Posole. Chile rellenos. I came back home culinarily inspired. What perfect timing then that it was Hatch Chile Festival time at Central Market. Armed with advice from other more experienced chile heads, I set out to tame the Hatch beast.

I knew I wanted to have plenty. I had several recipes to try, plus wanted to dice some and freeze them for other uses (omelettes, casseroles, etc.) later on. The little devils are only available at this time of the year...and the Anaheims you can get year-round are poor substitutes.

Rather than pay the $25 a box to have them roasted for me, I loaded up a couple of grocery bags with about 10 pounds of peppers and went to work. Turned the gas grill on full-blast and dumped a single layer of peppers on and closed the lid. The thermometer said it was about 450° in there. I let them go for 5 or 6 minutes and then turned them. You want them to blister and blacken so that you can peel them easily.


Took them off the grill and put them in a large bowl and covered them tightly with foil. Let them steam for about 20 minutes...until they were cool enough to handle. Then went to work. Folks suggest using rubber gloves for this step, but I found that I lost to much dexterity when I put them on. I had taken my contacts out as a precaution and didn't seem to get too much chile on my hands.


Peeled the papery skin off the peppers...some more easily than others. The ones that emerged whole were set aside to become chile rellenos. Others went into a pile for slicing and dicing.


Experts say don't rinse them, but I did. I found it much easier to get last bits of peel and seeds out that way. The whole ones went onto a cookie sheet for the first freeze. (That way, they won't stick together in the bag.) Others were diced and packaged in 1/2 cup measures. (Hint: One pound of fresh peppers yields about one cup of roasted product.)


I started using them immediately. That very night, I made green chile sauce for stacked enchiladas and fried up some chile rellenos. Stay tuned for those reports in the very near future.

Lentils with Ginger, Golden Beets and Herbs

This was a leap of faith. I love all the ingredients separately, but wasn't sure how they would "meld" in the final dish. But I trust Martha. For good reason...this was delicious. Strangely enough, I thought I would say that it was a good dish to carry into autumn. Maybe as an accompaniment to pork tenderloin or a piece of wood-grilled salmon. And it probably would be. But it's also a perfect summer dish. The ginger really brightens up the earthy flavors of the lentils and the beets. (One substitution: I used about two tablespoons of fresh oregano instead of the mint and cilantro.)

Lentils with Ginger, Golden Beets and Herbs
From Martha Stewart Living.
Serves 6.

1 pound (about 6 medium) trimmed golden or red beets
1/2 cup water
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 cup (6 ounces) dried lentils, such as French green or black beluga
6 thin slices fresh ginger plus 1 teaspoon finely grated
1/4 medium red onion, finely diced (1/2 cup)
2 tablespoons red-wine vinegar
2 teaspoons honey
1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon ground
Freshly ground pepper
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish

Preheat oven to 375°. Place beets, water, and 1/4 teaspoon salt in a baking dish. Cover with parchment, then foil, and bake until beets are tender when pierced with the tip of a small knife, 45 to 55 minutes. Let stand until cool enough to handle. Peel and quarter beets, and place in a small bowl. Toss with 1 teaspoon oil.

Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.

Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and honey, and let stand for 15 minutes. Whisk in remaining tablespoon oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

(A sprinkle of good sea salt is the perfect crowning touch.)

Food/Wine Pairing: Two choices would work brilliantly here. Summer? A Sauvignon Blanc will play off the sweetness of the beets and the ginger. Want something heftier? How about a "dirty" wine to go with earthy ingredients. Like a Cotes du Rhone. No need for anything expensive. This is good rustic food.

Cocktail of the Week: The Paloma

Here's a yummy drink for the last days of summer. It's tart and complex. (Don't shortchange yourself and use silver tequila...the reposado called for provides wonderful richness.) Cheers!

Reposado Cocktail
Makes one cocktail.

2 ounces reposado tequila (Herradura is my house brand.)
Juice from half of a lime
Pinch of salt (I guess you could rim the glass in salt if you'd like.)
Grapefruit soda (Use a Mexican one like Cerritos if you can. You can also substitute grapefruit juice mixed with club soda.)

I like to use a cocktail glass for this one. And crushed ice.

Pour tequila into glass and squeeze in lime juice. Add ice and salt, top with grapefruit soda. Stir and garnish with a lime wedge.

Great Snack Ideas

I've preached the snack sermon here before. It's a way I've found to keep my metabolism rolling...snacking has always been a part of any weight loss I've managed to achieve.

But you have to make the right choices. A Three Musketeers bar won't cut it. But neither will plain ol' celery sticks. Try taking those to work and see how inspired you get for that mid-morning nibble.

Here are some great choices that satisfy both the healthy and the interesting requirements:

• Almonds mixed with dried cherries or blueberries.
• Cottage cheese with diced avocado and a generous sprinkling of salt and pepper.
• Shelled edamame.
• Apple slices dipped in a little bit of peanut or almond butter.
• A frozen waffle (cook it the night before and briefly microwave it at snack time) spread with a little honey.
• Celery sticks stuffed with a little goat cheese.

You get the picture. I always try and include leftovers in my snack schedule as well. That last spoonful of green peas from dinner last night? Snack. Those two bites of grilled chicken? Snack.

Try it and see....

White Bean and Avocado Club Sandwich

Well, I've missed getting in shape for swimsuit season. But I'm still working on it. I guess I want to look good in my sweaters and corduroys this fall.

Here's a delicious vegetarian sandwich that I had for lunch yesterday. Somehow the beans make it "meatier." It's wonderfully satisfying.

Note: The leftover bean puree is delicious on crisp pita wedges or celery sticks as a snack. You could also probably heat it a bit and use it as a bed for some grilled fish.

White Bean and Avocado Club Sandwich
Makes 2 sandwiches (and some leftovers).

1 15-ounce can white beans, rinsed and drained
1 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
4 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, thinly sliced (peeled, if desired)
Sprouts (such as alfalfa, radish, broccoli, or a combination)
1 avocado, pitted and thinly sliced

In a medium bowl, combine the beans, oil, salt, pepper, and red pepper flakes. Roughly mash the mixture with a potato masher or the back of a fork.

Spread two pieces of the bread with the bean mixture. Top with the onion, cucumber, sprouts, and avocado. Top with the remaining 2 slices of bread. Slice each sandwich in half, if desired, and serve.

Back to Basics: Bisquick Coffee Cake

We should all have our "old standbys" in our recipe repertoire. They might not be the fanciest or the healthiest of our dishes, but they are the things that remind us of mom or our own first tries in the kitchen. Here's one of those for me. The coffee cake recipe straight off the Bisquick box. I don't fix it often, but when I do, I'm back with an old and faithful friend.

Bisquick Coffee Cake
Makes 8 servings.

2 cups Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 egg
Streusel topping*

Combine all ingredients, except streusel topping, and beat for 30 seconds. Spread in greased 9 inch round pan. Sprinkle with streusel and bake at 350deg for 18 to 22 minutes or until toothpick inserted in center comes out clean.

*Streusel topping: Mix 1/3 cup Bisquick, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and 2 tablespoons butter until crumbly. (Sometimes I add a couple tablespoons of chopped pecans also.)

Chipotle Caesar Salad with Grilled Avocado and Corn

How long has the grilled chicken Caesar been ubiquitous? When well-executed, it can serve as a decent lunch. But it's nothing spectacular.

I have threatened for years to make a grilled everything Caesar. Grill the chicken. Grill the garlic in the dressing. Grill the Romaine. Heck, even grill bread to make croutons.

So I was thrilled to run across a recipe in Gourmet magazine recently that took it even a step further by including grilled avocado and corn. Inspired, I added the lettuce to the grill and threw some shrimp on for good measure. Here's the resulting recipe.

Chipotle Caesar Salad with Grilled Avocado and Corn
Serves four as a main dish.

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1/2 tablespoon minced canned chipotle chiles in adobo
6 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head halved lengthwise (Leave core in so that lettuce stays in one piece on grill.)
24 shrimp, shelled and de-veined
Garlic pepper
Toasted pepita seeds or fried tortilla strips, optional for garnish.

Light the grill.

Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper.

Rub vegetable oil on corn, cut sides of avocados, and cut side of Romaine, then season with garlic pepper. Place shrimp on metal skewers and season with vegetable oil and garlic pepper. Grill Romaine and avocados, cut sides down, and corn, turning corn occasionally, until golden-brown, 3 to 4 minutes. At the same time, grill shrimp for 2-3 minutes on each side until opaque and just cooked through.

Peel avocados and thinly slice. Cut corn kernels from cobs. Core lettuce and cut crosswise into one-inch strips.

Toss romaine with dressing and serve topped with shrimp, avocado and corn. Sprinkle pepitas or tortilla strips on top for added crunch if desired.

Some Interesting Ice Cream Toppings

I'm not a dessert guy most of the time. But sometimes it's nice to have a little something to satisfy the sweet tooth right before bed. And in the summertime, ice cream is always a good choice. But rather than buying those expensive containers with fancy ingredients mixed in, I just keep a tub of Blue Bell vanilla on hand. Then I get creative with some topping combinations. Sure, Hershey's syrup is always a good choice, but try these mixes on top and see what you think.

Cracker Jack: Caramel sauce, popcorn and peanuts.

Pina Colada: Pineapple and coconut

S'Mores: Mini marshmallows, hot fudge and crumbled graham crackers

Heath Bar: Crumbled toffee pieces and chocolate syrup

Trail mix: Salted peanuts, raisins and chocolate chips

Bananas Foster: Sliced bananas and caramel (and maybe a couple drops of rum flavoring...or rum)

Cherry cobbler: Cherry pie filling and crumbled shortbread

I could go on and on, but it's your turn...post your own combinations in the comments section below.

A Santa Fe Favorite: Chicken Tortilla Casserole

I was lucky enough to spend the weekend in Santa Fe a couple of weeks ago. Adobe. Hummingbirds. Aspen trees. Turquoise. And of course, green chiles, posole, stacked enchiladas and tequila. The place has really grown on me in the last several years...and I was culinarily inspired more than ever before this time.

Visited Pasqual's for the first time. Enjoyed perfectly grilled shrimp and fresh guacamole. And a vegetable-filled papusa drizzled with chile sauce and served alongside fresh and tangy escabeche. I've bought both cookbooks that chef Katharine Kagle has put out and I can't wait to start experimenting.

(It's a perfect time to try my hand at Santa Fe cooking. The Hatch chile crop is now here in Dallas at Whole Foods and Central Market. I'm planning to pick up a batch and whip up some chile sauce. Might just freeze enough for the winter.)

I also hit Maria's, one of my traditional haunts. They offer a menu of hundreds of margaritas and traditional Santa Fe favorites like chile rellenos and tamales. The daily special was a creamy casserole of chicken, corn tortillas, sour cream and cheese sauce, and chunks of tender fresh green chile. It reminded me of this family favorite. It's a staple of our Christmas eve meal. This year, I just might substitute fresh green chiles for the canned version the recipe calls for.

Chicken Tortilla Casserole

12 corn tortillas
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 small (4.5 oz.) cans chopped green chiles (plus half their juice)
1/2 tablespoon garlic salt
4 cups chopped cooked chicken (I use all white meat, but you could easily get 4 cups of chicken from one store-bought rotisserie chicken)
3/4 lb shredded cheddar cheese
1/2 lb shredded Monterrey Jack cheese (Don't worry too much about cheese ratio. I usually just buy the Mexican blend pre-shredded cheese you can get at the grocery store.)

Fry corn tortillas in oil until just soft. Set aside to drain on paper towels. When cool enough to handle, tear into pieces just bigger than bite sized.

Combine onion, soups, sour cream, chilies and garlic salt. Blend well.

To assemble casserole, arrange half tortillas pieces in bottom of greased 9 by 13 inch baking dish. Cover with half of chicken. Layer in half of soup mixture and sprinkle with half of cheese. Repeat layers, ending with cheese.

Bake at 350° for 30 minutes.

Southwestern Beef-Stuffed Zucchini

I remember stuffed peppers well from my childhood. Green bell peppers filled with a mixture of ground beef, rice and tomatoes. I have collected quite a few recipes that I still need to try.

In the meantime, here's a delicious twist with zucchini (easy to find in the farmers markets this summer) standing in for bell peppers. The jalapeños add a nice subtle kick...

Southwestern Beef-Stuffed Zucchini
Serves four.

4 zucchini (about 2 pounds), halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
3/4 pound ground beef
1 teaspoon ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalapeño chiles, finely chopped
One 8-ounce bag Mexican-style shredded cheese

Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños.

Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes

Check THIS One Out...Wine Library TV

I don't steer you guys to other sites very often. I'm greedy and want you visiting this one (and supporting the advertisers to the left hint hint), so I don't want to turn you on to the other (even better) options out there.

This one must be shared however. I first read about this guy in New York magazine. And I love what he does. He describes wine in terms we can all understand. (One of my favorites was when he decribes a Gewurtztraminer by comparing it to a damp towel, shampoo and a wet rock. And those weren't necessarily criticisms!)

You'll know where he stands at the end....just like your financial adviser, he'll give you a "Buy" or "Pass" recommendation. It's the kind of resource I love. Great information presented in a very entertaining way.

So, go check out Gary Vaynerchuck and his Wine Library TV. Then come back here and tell me what YOU think.

Summer Vegetable Pasta

Ahh...the bounty of squash. I don't grow my own, but from the scads of it at the farmers market and the sacks my colleague brings in, it's a bumper year. And although I love it fried simply after giving it a coating of cornmeal, that doesn't fit into my healthy eating plan. And, frankly, I'm SICK of it steamed.


Here's a way to incorporate it into a one-pot meal that's hearty, healthy and yummy. Might even be a good way to sneak it into your kids' diets.


(Warning: This makes a LOT. So unless you're going to be happy with several meals worth of leftovers or feeding a veritable army, you might want to reduce quantities.)



Summer Vegetable Pasta
From Everyday with Rachael Ray.
Serves six. (Supposedly...I'd say more like 8-10, even as a main course.)


1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

Best Baked Beans

Baked beans are a staple of the "cookout" in my family. Burgers? Baked beans. Barbecue? Baked beans. They're a family tradition that we've all had to learn. I though it high time to pass along to you. They're simple....

Best Baked Beans
(I'm not going to list quantities here. You'll have to eyeball it just like we do. How much you need will depend on how many folks you're serving and how big your baking dish is. Don't worry, it's not rocket science.)

Open several cans of pork and beans. (We've always used Campbells.) Dump into your baking dish. (I usually drain just a little of the "juice" off first.)

In a small bowl, mix together equal parts brown sugar and ketchup. You're looking to create a sauce that is about 1/3 of the volume of the beans. So if you have 6 cups of beans, you want 2 cups of sauce. Therefore, 1 cup of ketchup and 1 cup of brown sugar. With me so far?

Pour this sauce into the baking dish and stir gently until incorporated fully into the beans. Now come the crowning touch. Lay slices of uncooked bacon on top of the beans in a single layer.

Place the baking dish in a preheated 350° oven and bake until the beans are bubbling and the bacon is browned. (You can broil for a few minutes at the very end to get the bacon nice and crusty if you'd like.)

Dig in. It's like candy. (And excellent...even cold...the next day too.)

An Improvisation: Corn Poblano Relish

I love those shows where chefs are given a basket of secret ingredients and they have to come up with something delicious. Now I don't care much for the ones where the set-up is to give them really random, seemingly unpairable things. ("Contestants, please make a main course out of sardines, blueberry jam and saffron.") Just the shows that make them (and us) think about how to put things together in interesting ways.

I've realized I do the same thing in my kitchen a lot of the time. Sure I test and try new recipes quite often, but sometimes I just challenge myself to use what's in the freezer/pantry/fridge and make a meal. The other night was a perfect example. I realized I had a veritable cornucopia of summer produce sitting on my counter...ready to spoil if I didn't get creative.

Corn. Tomatoes. Poblano peppers. Ready...set...cook.

Piece of cake. (No worries...I didn't make dessert.)

I decided that the protein star to be supported by this cast of characters was tilapia. So I pulled a couple fillets out of the freezer and let them thaw. Meanwhile, I stripped the corn from the cob and roughly chopped the tomatoes and peppers. Got some olive oil heating in a sauté pan. Threw in a little chopped onion (or shallot...I don't remember). Just as it got nice and sweaty, I added the corn and the peppers. Stirred them occasionally over medium-high heat until they started to brown a bit. (I love corn when it gets that wonderful caramelized look and taste.)

It was time for seasoning, so I added a pinch of garlic pepper (my secret ingredient in almost everything I cook) and some red pepper flakes for some added kick. (No salt yet...I always do that at the very end.) Threw in the tomatoes and stirred gently so they wouldn't get soupy. When just heated though, voila. A wonderfully flavorful chunky relish for our simply baked tilapia.

And that's just the theme. There are countless variations. Red bell pepper instead of poblano. Diced zucchini instead of (or in addition to) the corn. Maybe basil or Italian herb seasoning. You get the picture. Hit the comments section below with your twists on this idea. Let's all learn from each other.

Gadgets

I am amazed (and I guess flattered) when people seem in awe of the things that I whip up for dinner on a regular basis. Fact is it's not that difficult. The old "practice makes perfect" adage is a true one. AND...I have an arsenal of hints and gadgets like these that I lean on. Here are just a few of the thingamajigs and whatchamacallits that make my life in the kitchen oh-so-much simpler.

The Garlic Zoom....
My knife skills are less than stellar. And I certainly don't do a great job when it comes to mincing garlic. But rather than succumb to temptation and rely on pre-minced garlic in a jar, I grab this handy gadget and roll/chop away. I'm done in a flash. No stinky hands either.

The Corn Zipper...
I used to always make a mess when slicing corn off the cob. Half of it invariably ended up on the floor. This has made things a lot easier. (Another hint I ran across recently. Put the ear of corn you're "shearing" in the center hole of a tube cake pan. It riases the ear up so that you can get to it and the kernels fall right into the pan.)

Digital Meat Thermometer...
I'm sorry this one doesn't have a catchier name, but here's another tool I can't live without. (As a matter of fact, I was really missing it when I pinch-grilled at some friends' the other night. Without this by my side, I overcooked them slightly.) Cooking tip: 135° and five minutes rest will give you beautiful medium-rare every time...

Marinated Yellow Squash Salad

OK...I'll admit that this recipe is a little too healthy...a bit "raw food" for me. That said, it IS a body-friendly way to prepare the yellow squash that's so prevalent all summer long. I took it to work today as a mid-afternoon snack.


Marinated Yellow Squash Salad
Makes 4 servings.
From Martha Stewart's Everyday Food.


3 tablespoons fresh lemon juice (from 1 lemon)
3 tablespoons olive oil
Coarse salt and ground pepper
2 medium yellow squashes (8 ounces each), halved lengthwise and thinly sliced crosswise
1 shallot, thinly sliced crosswise
1 to 2 teaspoons fresh thyme leaves

In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

Cucumber Salad with Dill Sour Cream

This is one of those recipes you just know is going to work as soon as you read it. It's delicious as is, but I always want to try it as a sandwich spread, as a canape topping for crackers or even as a lunchtime side for some cold poached salmon. Hit the comments section below and tell me how you're going to use it.

Cucumber Salad with Dill Sour Cream
Makes 8 servings.

5 cucumbers (about 2 1/2 pounds)—peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream (Use low-fat or fat free if you can.)
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.

In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

Crispy Fish with Tomato and Leek Saute

This preparation for fish is a common one in our kitchen. The tomato and leek saute provides a simple, healthy and tasty side dish/topping. Try it and see....

(And don't forget to serve it with a zingy white...Sauvignon Blanc or an unoaked Chardonnay. Or for the more adventurous in the group, maybe a Torrontes or Rueda.)

Crispy Fish with Tomato and Leek Sauté
From Real Simple.
Makes four servings.


1 slice white bread, torn into pieces (I keep breadcrumbs in the freezer. If you do also, just use about 1/2 cup.)
1 teaspoon chopped fresh rosemary (preferable) or 1/4 teaspoon dried rosemary
2 tablespoons olive oil
4 6-ounce pieces tilapia or striped bass fillet
1 tablespoon Dijon mustard
2 leeks (white and light green parts), halved lengthwise and cut into half-moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved (or coarsely chop a couple of medium tomatoes)
kosher salt and black pepper

Heat oven to 400° F. In a food processor, pulse the bread, rosemary, and 1 tablespoon of the oil until coarse crumbs form. (If using crumbs already, just stir to combine.)


Place the fish on a baking sheet. Spread the mustard on top and sprinkle with the bread crumbs. Bake until the fish is opaque throughout, 10 to 12 minutes.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the leeks, garlic, and 1/2 cup water. Cook until tender and the liquid has mostly evaporated, 4 to 5 minutes.

Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the fish.

Spinach Salad with Mushrooms and Parmesan

We've been eating a lot of spinach salad lately. It's a cool menu choice for a hot summer evening. And, thanks to the great properties of the darkest of leafy greens, healthier (and I think more interesting) than a plain old garden salad. We usually dress it up with a tiny bit of bacon, some hard-boiled egg and half a handful of diced red onion. Sometimes we'll gild the lily with a crumble of goat cheese and a smattering of toasted almonds. Finished off with a little Catalina dressing or roasted red pepper vinaigrette. Yum.

This looks like a really interesting version. I like the idea of dark rye croutons with the earthy additions of mushrooms and Parmesan. Brightened by a simple lemon vinaigrette. Just might try this as an accompaniment to the grilled steak I'm sure we'll have one night this weekend.

Spinach Salad with Mushrooms and Parmesan
Makes 4 servings.
From Martha Stewart's Everyday Food.

2 slices rye sandwich bread, cut into 1/2-inch cubes
4 tablespoons olive oil
coarse salt and ground pepper
2 tablespoons fresh lemon juice
5 ounces baby spinach
5 ounces cremini or button mushrooms, trimmed and thinly sliced (about 2 cups)
2 ounces Parmesan cheese, shaved with a vegetable peeler

To make croutons:
Preheat oven to 350°. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.

Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

Melon with Honeyed Yogurt

One of the things I love most about Jason's Deli is the little plastic container of sweetish yogurt (?) dip that come when I order fruit on the side of my sandwich. It makes cantaloupe (and even honeydew... which I am not a fan of) taste delicious.

I have no idea what it's made with, but I'm guessing this one is healthier. And I know it's just as delicious.

(Note: This makes a LOT of yogurt dip. If you're just using it for a dip for your melon snack (as I do), just adapt the technique and use a lot less of the ingredients.)

Melon with Honeyed Yogurt
Adapted from Martha Stewart's Everyday Food.

1 cantaloupe, seeded, peeled and cut into wedges or chunks
3 cups Greek yogurt
1/2 cup mint leaves, roughly chopped
1/4 cup honey

Mix the yogurt and the honey together, stirring gently. Top with the chopped mint and serve with the melon.

Spring Lamb Stew

OK....the 100 degree heat of a Dallas summer is not always the best setting for a heavy stew. But when it's wine dinner time and I'm uncorking a wonderfully full Napa Cabernet, the main course has to stand its own. And this lamb concoction did. The great news is that it' full of enough veggies that's it's a great one-pot meal. Try it...maybe for your Sunday evening supper.

Spring Lamb Stew
Serves 8.

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon fennel seeds, crushed
1 cup all-purpose flour
3 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 clove garlic, minced
2 sprigs parsley (plus minced parsley for garnish)
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 cups beef broth, plus more if needed
1/2 cup dry red wine
6 carrots, sliced
2 stalks celery hearts, sliced 1/4 inch thick
4 large shallots, diced
2 cups frozen peas

In a shallow bowl, stir together the salt, pepper, fennel seeds and flour. Add the cubed lamb and toss well to coat.

Place a large Dutch oven over medium-high heat and add the oil. Add the lamb in batches and cook for 10 to 12 minutes total, turning so that the lamb is browned on all sides.

When all the lamb is browned, add the garlic, parsley, bay leaf, thyme, beef broth and red wine. Decrease the heat to low, cover and simmer for 2 hours until the meat is very tender, adding more broth if needed.

Add the carrots, celery and shallots. Season with additional salt and pepper if needed and continue cooking, covered, for another 20 minutes until the vegetables are tender. Add the peas and cook for another 10 minutes.

Serve hot, garnished with parsley if desired.

Food/Wine Pairing:
This is a big dish with bold flavors. It takes a big, bold wine to stand up to it. We had a prized bottle of Cliff Lede Cabernet Sauvignon that we uncorked. It was perfect: fruit-forward with just enough tannins and herbal undertones to round things out.

Cucumber Canapes

These are the kind of things you should serve at teatime...if we actually observed teatime. But you could certainly have them with a cocktail. I've even made them as a healthy snack, leaving the bread out and spreading the cream cheese between two cucumber slices.


Cucumber Canapes
Makes 36 canapes.


3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8 ounce) package cream cheese, softened
1 envelope Italian dressing mix
1 (12 ounce) loaf cocktail rye (or pumpernickel) bread
1 large cucumber, thinly sliced into 36 slices


Beat the first four ingredients at medium speed with an electric mixer until smooth.


Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish with fresh dill sprigs.

Tomato Flatbread with Goat Cheese

This recipe is the latest chapter in how to deal with ALL THESE TOMATOES. Delicious. And the dough is now my go-to pizza crust.

Tomato Flatbread with Goat Cheese
Makes 12 servings.
From Cooking Light.

1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
11.25 ounces all-purpose flour (about 2 1/2 cups)
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8-inch-thick slices (about 1 1/4 pounds)
1 cup (4 ounces) crumbled goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
8 basil leaves
Freshly ground black pepper (optional)

Dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and 1/2 teaspoon pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11–inch rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.

While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.

Preheat oven to 375°.

Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375° for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack.

Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.

What's That Wonderful Smell?

I know I talk a lot about food (and cocktails) on here. But that's just because those are the easiest things to talk about and replicate. There is much more to the full Life Should Be Beautiful philosophy. We have to surround ourselves with things that stimulate all the senses. Not just taste, but touch, sight, sound and smell.

I was reminded of this the other night when I stepped out onto our back deck. It was a pretty muggy evening, but a little bit of a breeze helped. It ruffled the leaves in the trees just enough to help drown out the nearby freeway. I sat down to pet the dogs and a wonderful odor wafted past. I looked up to realize that our night jasmine bush had bloomed. It's a non-descript enough plant...nothing much to look at. But several times a summer, it blooms in hundreds of little spikes that open only at night. The resultant odor is heady and tropical. The perfect things for a relaxing evening under the stars.

It just reminded me of other ways I make sure smell is a part of our home life. Sure, the kitchen is often sending our great aromas, but what else? Here are a few:

• Fill a mister bottle with distilled water and add a few drops of essential oils...lavender and vanilla maybe. Spray your sheets and pillowcases right before bed.
• Candles are always a great choice. Find good-quality ones. I prefer spicy smells...clove, cinnamon, even a "synthetic" smell like leather.
• Throw a couple orange or lime peels in a small saucepan filled with water and simmer gently.

Those are just a few. How do you fill your home with pleasant smells?

Cocktail of the Week: Sweet Tea Vodka and Lemonade

We Southerners love our sweet tea. Tea so laced with sugar that it's almost chewy. Nothing is better on a summer day. Strike that...they've made it better by making vodka taste like it.

Discovered this tasty treat at the bar at the Ritz Carlton here in Dallas. We asked the bartender to make us something refreshing on a hot summer evening. He splashed a bit of sweet tea vodka in an ice-filled glass and topped it off with lemonade. Slyly, he pointed out that it was called a John Daly. (Get it? The alcoholic version of an Arnold Palmer.)

So go buy some sweet tea vodka and mix one up. Just be careful...it's so refreshing that it might sneak up on you.

Chicken and Cilantro Bites

These are yummy little Asian meatballs. They'd be fun at a party, but would also be a delicious light main course...maybe served on an Asian slaw of some sort. Sounds like a great summer meal to me.

Chicken and Cilantro Bites
From Gourmet magazine.
Makes about 30 hors d'oeuvres.

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.
Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

(Note: I also think a sweetish garlic chili sauce makes a delicious dipping sauce for these.)

Honey-Tomato Bruschetta with Ricotta

This was a hit as a part of the first course of our recent wine dinner. Paired with sparkling wine from the Schramsberg winery in Napa, California, it was sweet, tangy and toasty all at the same time. Just like the wine was.

And I made it a locavore's delight. Homemade ricotta. Organic baguette. Thyme and basil from my garden. And fresh tomatoes and honey from the farmers market. A guilty pleasure without any of the guilt.

Honey-Tomato Bruschetta with Ricotta
From Food & Wine magazine.
Makes 6 servings.

2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon honey
6 basil leaves, thinly sliced or torn

Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

Note: The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Basil Cream Sauce

Here's a sauce I made for some butter-poached shrimp for the recent wine dinner extravaganza. It comes from the fine folks at Schramsberg; they suggested it over chicken with penne pasta. I just switched the protein around. It's quite versatile...would be good on fish, veggies or just plain ol' pasta.

Note: I diced the vegetables quite finely since the sauce was going on a hoity-toity appetizer plate (so much so that my sister wondered who had chopped things up so tiny), but a rough dice is fine.

Basil Cream Sauce
Makes about three cups.

1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, chopped
6 green onions, sliced (reserve 1/4 green ends for garnish)
1/2 red bell pepper, diced
3 tablespoons flour
1/2 cup white wine (or sparkling)
Juice from 1/2 a lemon
3/4 cup chicken stock
3/4 cup heavy cream
1/2 cup fresh basil, chopped
1/2 cup flat leaf parsley, chopped

Add the olive oil and butter to a pan and heat over medium heat. Add the chopped green onions, garlic and diced red bell pepper and sauté 3 minutes.

Stir in the flour and cook 2 minutes.

Whisk in the wine and cook 1 minute.

Whisk lemon juice, chicken broth and cream into the sauce. Cook and let thicken slightly, about 3 minutes.

Stir in the chopped basil and parsley.

Boston Lettuce Salad with Beets and Yogurt Dressing

Right now, here in Dallas, there are some nights that it's simply too hot to cook. If you've raosted a few beets in advance, this tasty salad is a cinch to prepare. And it's complex enough with tanginess, crunch and the sweet earthy flavor of the beets, that a large portion makes a perfectly satisfying summer meal.

Boston Lettuce Salad with Beets and Yogurt Dressing
From Martha Stewart's Everyday Food.
Makes 4 servings.

3/4 pound beets (2 large or 8 small), trimmed
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup Greek yogurt (full-fat or 2 percent)
2 teaspoons sherry vinegar
1 head Boston lettuce
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

Preheat oven to 450°. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.

Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water.

Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Black Bean Butter Sauce

If you're like me, you have a freezer full of "proteins." Pork tenderloin, steak, chicken breast. It's incredibly easy to come home and roast them or grill them. But how do you dress them up? here's a great way to do just that. A tangy rich sauce that's quick and easy to prepare. And it was decadent enough to serve as a part of a recent multi-course wine dinner. The pairing? A spicy Syrah. Try it on your own and see.


Black Bean Butter Sauce
Serves 4-6.


5 tablespoons unsalted butter, cut into 5 equal pieces
2 teaspoons minced garlic
2 tablespoons shallots
1 tablespoon Chinese black bean sauce (You'll find it jarred in the Asian section of your grocery.)
1 1/3 cups dry white wine (leftover/stale is OK)
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
Freshly ground black pepper to taste


In a small saucepan, melt 1 tablespoon of the butter over medium-low heat. Add the garlic and shallots, cover, and cook without stirring until translucent, about 3 minutes. Add the black bean sauce, wine and soy sauce and mix well.


Increase the heat to medium-high and reduce the liquids by two-thirds. Remove the pan from the heat and whisk in the remaining butter by tablespoons.


Add the rice vinegar and black pepper gradually until the sauce has a subtle acidic tang and a gentle "bite."


Serve over seared shrimp, pork or chicken.

It's a Southern Thing: Chow Chow Relish

I recently posted the following as my Facebook status update: "I have become a Southern woman of a certain age." Now, not literally...but I found myself canning (canning!) a batch of that Southernest of condiments: chow chow.

But there's more to the story...

I recently tried this recipe for fried green tomatoes. Well, it seems one can't just buy two green tomatoes at the farmers market as the recipe calls for. So I found myself with four or five "extras" sitting on the counter. I wondered what to do with them and my other half suggested I make chow chow like his grandmother used to make. Of course he had no recipe. Off to the Internet I went.

I found this recipe and after his taste test, he said it was spot on. The batch was so big, I went ahead and canned it (something I had never done before which turned out to be far easier than I anticipated). We gave it away so quickly that I found myself making a second batch the following week. This time I added two poblano peppers for a little more kick. It was a great call...I will now include it in the posted recipe.

Try it and see what you think. It's delicious on peas or beans, on sandwiches, in scrambled eggs...the possibilities are endless.

Chow Chow
Makes 5 1/2 pints.

5 green bell peppers
5 red bell peppers
2 large green tomatoes
2 large onions
2 poblano peppers, halved and seeded
1/2 small cabbage
1/4 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 cup water
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon turmeric

Chop first 5 ingredients.*

Stir together chopped vegetables and salt in a large Dutch oven. Cover and chill 8 hours. Rinse and drain; return mixture to Dutch oven. Stir in sugar and remaining ingredients. Bring to a boil; reduce heat, and simmer 3 minutes.

Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims.

Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 15 minutes.

* Although our grandmothers didn't have one, an alligator chopper makes this recipe much easier.

Tomato-Leek Pie

As I mentioned recently, tomatoes are ubiquitous in our kitchen these days. It's one of the things that enables me to put up with the ridiculously hot summer days that we are subjected to here in North Texas.

Here's a recipe from Southern Living, always a good resource for "down-home" recipes utilizing fresh produce. It combines fresh tomatoes with buttery leeks and a tangy topping...all baked in flaky pastry. A great combination.

A couple of suggestions: Next time I make it (and there WILL be a next time), I might increase the amount of Parmesan/mayo topping. You might substitute onion for leeks if you had to, but the leeks add a great herbal quality. And... try to use the entire pie at one meal. It can get a bit soggy if you reheat it in the microwave the next day for lunch.

Food/Wine Pairing: We didn't try this, but I was struck as I tasted this dish, that a crisp Sauvignon Blanc would be perfect with this. As it usually is with most fresh tomato dishes.

Tomato-Leek Pie
From Southern Living magazine.
Makes 6 servings.

1/2 (15-oz.) package refrigerated piecrusts
2 medium-size red tomatoes
2 medium-size yellow tomatoes
1 green tomato
1/2 teaspoon kosher salt
1 medium leek
2 tablespoons butter
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/2 cup light mayonnaise
1 large egg, lightly beaten

Preheat oven to 450°.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.Bake at 450° for 8 to 10 minutes or until golden brown. Remove from oven, and let cool 5 minutes. Reduce oven temperature to 375°.

Cut tomatoes into 1/4-inch slices. Place tomatoes on a paper towel-lined wire rack. Sprinkle tomatoes with kosher salt. Let stand 20 minutes. Pat dry with paper towels.

Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Thinly slice leek.

Melt butter in a large skillet over medium heat; add leek, and sauté 3 to 5 minutes or until tender.

Layer leek on bottom of prepared crust. Top with tomato slices, and sprinkle with pepper. Stir together cheese, mayonnaise, and egg in a medium bowl until blended. Spread cheese mixture over top of tomatoes.

Bake at 375° for 30 minutes or until thoroughly heated. Let stand 10 minutes. Garnish with parsley leaves, if desired.

Food/Wine Pairing: Although we did not try this, I bet a Sauvignon Blanc would be perfect with this...as it would be with most fresh tomato dishes.

Pea and Parmesan Ravioli

This was the second course at the wine dinner in June. I served three ravioli apiece. Increase that number to 5 or 6 and you have a wonderful light summer meal.

Pea and Parmesan Ravioli
From Gourmet magazine.
Serves 4-6. (Makes about 32 ravioli.)

2 2/3 cups frozen peas (3/4 pound)
1/3 cup grated parmigiano-reggiano plus additional for serving
2 teaspoons chopped mint
About 64 dumpling or wonton wrappers (I bought fresh pasta sheets from a local pasta maker and then use my handy ravoili press.)
3/4 stick unsalted butter, melted

Cook peas in boiling salted water until just tender, 3 to 4 minutes. Drain and cool, then purée in a food processor. Stir in cheese, mint, and 1/2 teaspoon each of salt and pepper.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with remaining wrappers and filling, keeping ravioli covered as you work.

Boil ravioli in 2 batches in a pasta pot of salted boiling water until tender, 2 to 3 minutes per batch, removing with a slotted spoon. Drizzle with butter and sprinkle with cheese and pepper.

Creole Marinated Tomatoes

I seem to have tomatoes coming out of my ears. (And squash also, but that's for another posting.) When I walk up to Lemley's produce stand at the Dallas Farmers Market, I want to do the right thing. So I ignore the red-skinned beauties set in glowing stacks up on the table and point to the bushel baskets of "overripes" on the concrete floor. They're a great deal, and except for the occasional blemish or a couple that truly ARE overripe, perfectly acceptable.

Trouble is we can't eat them all fast enough. Especially when I end up with another big bag of the golden ones also. Therefore, tomato recipes are quite welcome right now.

This is a great one. Sure, we've all thrown some cut-up tomatoes into a mixture of olive oil and vinegar. Perfectly delicious. But marinating them in this tangy, sweet, herbal Creole-inspired mixture provides a wonderfully complex salad that would be a great side dish or a wonderfully healthy snack.

Creole Marinated Tomatoes
From Bon Appetit magazine.
Makes 8 servings.

3 pounds large tomatoes, cored, each cut into 6 wedges
4 large green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 cup extra-virgin olive oil
3/4 cup unseasoned rice vinegar
2 tablespoons (packed) dark brown sugar
1 celery stalk, thinly sliced
2 large garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon finely grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine tomatoes, green onions, and parsley in large bowl. Combine oil and all remaining ingredients in heavy medium saucepan. Stir over medium-low heat until sugar and salt dissolve, about 1 minute. Stir warm marinade into tomato mixture. Chill at least 4 hours and up to 6 hours.

Wine Dinner Extravaganza 2009

It was time. The entire clan was to be gathered here in Dallas, so it was time for a wine dinner. These have become an annual affair, born of my need a decade ago to share some semi-expensive bottles of wine. I was single at the time and didn't want to drink them myself. There are always fun, and, if I do say so myself, I have become very good at planning, organizing and executing a great evening of food and wine.

Here's the report on the latest edition:

First Course:
Bruschetta with House-Made Ricotta. Lemley’s Farm Tomatoes and Zip Code Honey
Butter-Poached Shrimp with Basil Cream
Broiled Mussels with Spicy Breadcrumbs
paired with
Schramsberg Brut, Napa Valley, 2003

I always start with sparkling wine, This year, in tribute to our recent Napa trip, we served a California powerhouse. The three little nibbles played off the complexities of the wine...toasty, sweet, creamy...the list goes on and on.

Second Course:
Pea and Parmesan Ravioli
paired with
Venge Champ des Fleurs Proprietary White, Napa Valley, 2008

This was all about tangy. Herbal filling stuffed in fresh pasta with just a touch of butter. And the wine was perfect. A white blend from a wonderful "boutique" winery in California.

Third Course:
Grilled Aged Gouda and Membrillo Sandwiches
paired with
Stuhlmuller Reserve Chardonnay, Alexander Valley, 2006

Kicked-up grilled cheese with a rich and creamy Chardonnay. That's heaven.

Fourth Course:
Pork Tenderloin with Black Bean Butter Sauce
paired with
Venge Gladys’ Vineyard Syrah, Napa Valley, 2007

Simply-roasted pork tenderloin with a tangy sauce. Just the thing to play off a spicy Syrah.

Main Course:
Juha’s Farm Lamb Stew
paired with
Cliff Lede Cabernet Sauvignon St. Helena, Napa Valley, 2006

Big bold stew with big bold wine. Yum.

Cheese Trio:
Jasper Hill Constant Bliss (Vermont, cow’s milk), Walserstolz (Austria, cow’s milk), Point Reyes Blue (California, cow’s milk)
paired with
Viansa “La Nebbia” Nebbiolo, Sonoma County, 2005

I love cheese before dessert. And this was a nice mix of creamy, sharp and tangy. Alongside we served a nice earthy dry red wine from one of my favorite wineries in Sonoma County, California.

Dessert:
Seared Black Mission Figs and Lemley’s Farm Peaches with Balsamic Reduction and Crème Fraiche

This is a perfect summer dessert. And it was the perfect ending to a wonderful meal.

Cocktail of the Week: Summer Sangria

Have you noticed? It's HOT! So hot that I break a sweat shaking a cocktail...

Here's the solution. Make a big pitcher of this delicious stuff to work on all week. It's tart and sweet and refreshing.

Summer Sangria
Adapted from a Food Network recipe.
Makes 12-16 servings.

1 orange, sliced
1 lime, sliced
1 apple, cored and sliced
1 bottle red wine (This is not the place for a big Cab. Try a fruity Pinot Noir.)
2 cups white rum
1/2 cup orange liqueur, like Cointreau
1 1/2 cups orange juice
3/4 cup pomegranate juice
1/4 cup simple syrup
Club soda

Place the orange, lime and apple in a large pitcher. Cover with all remaining ingredients, reserving the club soda.

Chill in the refrigerator for several hours. Serve in ice-filled goblets. Top with club soda.

Jalapeno Popper Macaroni and Cheese

We had the great good fortune of hanging out with some good friends at their gorgeous East Texas lakehouse one recent weekend. You know me...I had bugged our guests about what I could bring food-wise. They graciously said that all was taken care of. (And it was! Yummy brisket. Fantastic potato salad. BBQ chicken sliders. My mouth waters at the memory.)

That said...I was lucky enough across this recipe as I perused one of my "food" magazines before we hit the lake. A quick trip to the grocery store and some easy preparation led to this wonderful addition to the buffet.

(And, a word to the wise...I got inspired when I fixed some leftovers a couple days later. Jalapeno poppers are fired, right? So, where's the "breading" in this recipe? Problem solved. Sprinkle some breadcrumbs on top of the casserole before heating. Just watch them carefully so they don't get overbrowned.)

Jalapeno Popper Macaroni and Cheese
Serves 4-6.
From Everyday with Rachael Ray.

Salt and pepper
1 pound cavatappi (I used rotini and it was still wonderful.)
1 tablespoon olive oil
3 jalapeños, seeded and thinly sliced
2 serrano chiles, seeded and thinly sliced
2 cloves garlic, minced
1 1/2 cups milk
8 ounces cream cheese
2 teaspoons garlic pepper
2 cups shredded Monterrey Jack cheese (or substitute "Mexican Cheese blend" if that's all you can find)

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and return to the pan.

In a skillet, heat the olive oil over medium heat. Add the jalapeños and serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.

Preheat the oven to 400°.

In a saucepan, combine the milk, cream cheese and garlic pepper. Cook over medium-high heat, stirring often, until smooth, about 5 minutes. Pour into pasta.

Stir in the Jack cheese and season with salt and pepper.

Transfer into a baking dish and bake until heated through and slightly brown on top, about 10 minutes. (Don't forget to add a sprinkling of breadcrumbs if you're so inclined. You can also turn the broiler on for 3-5 minutes to get an extra crispy layer on top.)

Sesame and Miso-Glazed Scallops

Here's an exotic shellfish recipe to pair with your favorite Chardonnay.

Sesame and Miso-Glazed Scallops
Serves 8.

Kosher salt
30 sea scallops, muscle removed
Freshly ground white pepper
1/3 cup mirin (sweet Japanese rice wine)
1 cup white miso paste
1/2 cup saké
1/2 cup sugar
1 tablespoon olive oil, for cooking scallops
1 tablespoon toasted pure sesame oil


Garnish: 1 tablespoon sesame seeds, toasted; 1 tablespoon black sesame seeds; 1 tablespoon fresh cilantro, chopped


Preheat the broiler. Dry scallops and season lightly on both sides with salt and shite pepper. In a small bowl, stir together the mirin and white miso paste. In a small saucepan, heat saké to a simmer;add sugar and stir to dissolve. Combine with miso mixture to form a glaze. Lightly coat a heavy flat-bottomed skillet with the olive oil and arrange scallops in the pan, being careful not to crowd them. Coat tops of scallops with glaze and place under the preheated broiler for 3 minutes, until the glaze begins to bubble and the scallops are partially cooked through. Remove the pan from the oven and carefully turn scallops glaze-side down in the same pan.


Return the pan to the oven and continue cooking until just cooked through, another 3 to 4 minutes. Remove and immediately turn the scallops glaze-side up.


To serve, place five scallops glaze-side up on each plate. Sprinkle with sesame seeds and cilantro and a dollop or two of the miso glaze.

Zucchini and Yellow Squash Gratin

Zucchini seems to inspire jokes like this one....

What's the perfect zucchini recipe?

1 bushel zucchini
1 raincoat
1 pair of sunglasses
A moderately fast car

Directions:Go to a busy parking lot. Drive around until you find an unlocked car. Put the zucchini in the back seat and drive away FAST before you are discovered!

Why? Beacuse it seems to be so easy to grow. While folks struggle to have their tomatoes set, their cucumbers avoid bitterness and their onions rot, zucchini takes over the garden.

No worries! If you're lucky enough to have this "problem," prepare a great dish like this one:

Zucchini and Yellow Squash Gratin
Makes 4 servings.
From Martha Stewart's Everyday Food.

2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise one inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise one inch thick
2 shallots, minced
2 garlic cloves, minced
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 cup panko (or regular breadcrumbs)
1/2 cup grated Parmesan cheese

Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.

Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.

Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.

Crab Salad with Wonton Crisps and Lime

My other half HAS to have something crunchy with every meal. To the point that he has to have a handful of potato chips along with a gourmet meal I have prepared. But I can outfox him with a recipe like this. Gourmet and crunchy...perfect. (And if you can sacrifice and not have the fried chips, the salad itself is wonderfully healthy.)


Crab Salad with Wonton Crisps and Lime
From Gourmet magazine.
Serves 8.


For wonton crisps:
8 square wonton wrappers, thawed if frozen
About 6 cups vegetable oil


Halve each wonton wrapper to make 2 rectangles, then halve each rectangle diagonally to make 2 triangles. Heat 1 1/4 inches vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until thermometer registers 360°F. Gently lay 4 triangles on oil (do not drop in, or triangles will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds total.


Transfer with a slotted spoon to paper towels to drain and season with salt. Fry remaining triangles in same manner.


For crab salad:
1 teaspoon finely grated fresh lime zest
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1 lb jumbo lump crabmeat, picked over
2 celery ribs, cut into 1/4-inch dice
1/4 cup thinly sliced white and pale green parts of scallions

Whisk together zest, juice, salt, and pepper in a bowl until salt is dissolved, then add olive oil, whisking until combined well.

Add crab, celery, and scallions to dressing and toss gently to combine.

Serve crab salad in martini glasses topped with wonton crisps.

Mussels: Theme and Variations

When I posted this recipe for mussels recently, I mentioned that I don't even use a recipe very often any more. That's because that recipe and the one I've posted below showed me the basics. Now I can riff on that process with ingredients I have on hand or try new and different combinations every time I fix up a pot of these delicious shelled creatures.

Here's my technique:

Sauté your veggies.
In the pot you're using to cook your mussels, heat a tablespoons or two of olive oil. Add two or three veggies and saute for a couple of minutes. Of course, the obvious suspects are garlic and chopped onion, but you can also get exotic with jalapeño, red bell pepper, thinly sliced fennel, ginger, or your other favorites. After these sauté for a few, you could also add some diced tomato for a minute or two. Just think about your favorite flavor combos and experiment away.

Add the aromatics and spices.
Depending on what you're aiming for, you might use any variety of dried herbs. Oregano, thyme, Italian herb seasoning, crushed red pepper, chili powder, cumin, saffron, curry powder. Again, get creative. You'll just want to follow a theme throughout....more on that in a minute.

Time for the liquid.
Since you're essentially steaming the mussels, you need liquid. But not just water...you wnat something that will add another layer of flavor. Lots of recipes call for white wine and that's always a great choice. But you can get more exotic than that. I've used rosé wine. Even sparkling wine. But you could also go with beer. Dry sherry. And there are plenty of non-alcoholic options as well. Chicken, fish or vegetable stock. A can of tomatoes with their juice. Even coconut milk (yuck) for you real exotic types.


Dump in the mussels.
Make sure the mussels are all closed (discard those that aren't) and dump them in. They cook for about five minutes. This time, you discard those that are still closed.


Gild the lily.
A little greenery is always nice at this point. A handful of coarsely chopped parsley or basil. Even some baby spinach. Adds a nice color and texture to your final dish. Now all you need is that crusty bread I mentioned.

Keep with a theme.
Don't confuse your tastebuds by getting too creative. Think of a flavor profile and play within that category. For example, you can go Italian with onion and garlic, tomato, oregano and white wine. Or Southwestern with onion, garlic, red pepper, cumin, and tomatoes in their juice. get the idea? (One of my most successful experiments involved a little diced chorizo sausage, roasted red pepper, garlic, saffron, smoked paprika and a Spanish white wine. Delicious.)

If you're still worried about your improv skills, try this recipe from Food and Wine magazine inspired by the cooking of Galicia, a rugged coastal region in northwestern Spain. It will give you the basics. Then go for it.

Mussels in Sailor's Sauce
Makes 4 servings.

1/4 cup extra-virgin olive oil
1 small onion, chopped
2 medium garlic cloves, finely chopped
1 jalapeño, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/2 teaspoon dried oregano, lightly crumbled
Large pinch of Spanish saffron, lightly crumbled
1/2 teaspoon all-purpose flour
1/2 cup dry white wine, such as Albariño
2 pounds mussels, scrubbed and debearded
1/2 cup fish stock or bottled clam juice
2 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons fresh lemon juice
Crusty country bread, for serving

In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the tomato, oregano and saffron and cook for 1 minute, stirring. Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes.

Discard any mussels that do not open. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.

Crab Quiche

I've always believed that real mean DO eat quiche. Especially when it's as delicious as this one. Add a green salad and a glass or two of your favorite crisply dry white wine, and it's bon appetit time.

Crab Quiche
Makes 6-8 servings.
(And it's delicious the next morning for breakfast.)

1 pie crust
8 ounces fresh lump crab meat
3 ounces grated Swiss cheese
4 eggs
2 cups milk or cream
1/3 cup minced onion
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash of ground nutmeg
1 tablespoon chopped flat-leaf parsley

Preheat oven to 425°.

Place pastry in bottom and sides of a 9-inch pie plate. Crimp edges.

Over the pie crust, sprinkle the crab meat and grated cheese. in a large bowl, beat the eggs, milk, onion, salt and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley.

Place pie plate on a cookie sheet on middle rack of oven. Bake at 425° for 15 minutes, then reduce heat to 350°. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Serve warm.

Warm Wild Mushroom Salad with Black Truffle Vinaigrette

If you're looking for a new and different side to go with the steak you're throwing on the grill tonight, here's your solution. It goes well with other simply prepared proteins as well...salmon, tuna steak, veal chop or pork tenderloin. Splurge on the truffle oil. It's totally worth it. Yum.


Warm Wild Mushroom Salad with Black Truffle
Makes six servings.


2 tablespoons sherry vinegar
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup white or black truffle oil
Kosher salt
Freshly ground pepper to taste
1 tablespoon unsalted butter
1 pound mixed mushrooms, including shitake, button and cremini, stems trimmed and thinly sliced
1 small shallot, peeled and finely chopped
2 tablespoons finely chopped chives
8 cups mixed baby lettuces, washed and dried


Whisk the sherry vinegar, balsamic vinegar and mustard in a small bowl. Slowly whisk in the truffle oil until emulsified.


Melt the butter over medium heat in a medium skillet until it foams. Add the mushrooms and shallot and cook, stirring, until warmed through and slightly tender, about 3 to 4 minutes. Transfer to a mixing bowl, add half of the chives and toss with half the vinaigrette to coat. season with salt and pepper and cover loosely to keep warm while preparing greens.

In a large bowl , toss the greens with the remaining vinaigrette and chives, and distribute among six salad plates. Top with the warm mushrooms and serve immediately.


Food/Wine Pairing: While a nice California Cabernet is usually my go-to wine with a steak, here the mushrooms cry out for Pinot Noir. And if you're splurging on the truffle oil, might as well have a top-notch bottle of wine. Two of my favorite Pinot Noirs are Goldeneye and Belle Glos (try the Telephone and Clark Vineyard). Both are well-worth the $50 they cost. Cheers...

Hash Brown Potato Casserole

This is much like the infamous "Mormon Potato Casserole" served up at buffet pot-luck dinners. It would also be perfect at your next brunch.

Hash Brown Potato Casserole
Serves 10-12.

1/2 cup butter
1 pint sour cream
1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup diced red bell pepper
1 pound frozen hash brown or O'Brien potatoes, thawed

In a small saucepan, heat the soup and butter until the butter is melted and well-combined. Blend in the rest of the ingredients and stir in the potatoes. Place in a 9x13 glass baking dish that has been sprayed with non-stick cooking spray.

Bake at 350° for 45 minutes to 1 hour.

Peach Pound Cake

Peaches are abundant at the farmers market right now. Here's a GREAT way to use them. It was a real hit at the lakehouse this Fourth of July weekend. Delicious for dessert and quite tasty for breakfast also. Make it extra peachy with some diced peaches and whipped cream on top if you'd like. (Thinking about it, it might love a drizzle of amaretto instead.)

Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled, pitted and chopped

Preheat oven to 350°. Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extract..

In a separate mixing bowl, combine flour, baking soda and salt. Add to creamed mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1 1/4 to 1 1/2 hours, or until wooden toothpick inserted in center of cake come out clean.

Best Grilled Cheese Ever: Grilled Gouda and Membrillo Sandwiches

Putting together my annual multi-course wine pairing dinner for my family is both art and science. Art in that I want it to be creative in a mind-blowing way. Science in that the progression from light to heavy creates some "rules" within which I work.

First course is almost always a sparkler. Second is a light white...like Sauvignon Blanc or Viognier. And 99% of the time the third course is a pairing with the king of the white grapes--Chardonnay.

I didn't have a great Chardonnay-pairing recipe in my files this time. So I depended on my good "friend" Andrea Immer Robinson and her A-List Wine Club. I found a Stuhlmuller Reserve Chardonnay in the cellar. her food pairing suggestion? This decadent delicious grilled cheese sandwich. It's like nothing you've ever had before, yet remarkably easy to make. Make yourself a batch and uncork a rich and honeyed Chard.

What better way to celebrate the Fourth of July than a kicked-up grilled cheese sandwich?!? So yummy that I came home and fixed one after work just the other night.

Grilled Gouda and Membrillo Sandwiches
Serves 6-8 as a first course or snack.

8 slices multi-grain sandwich bread (I used a "three-seed" bread from my local gourmet market.)
8 ounces aged Gouda cheese, very thinly sliced (Use the good stuff.)
8 ounces membrillo (quince paste), very thinly sliced (or substitute 6 tablespoons apricot jam)

Place four of the bread slices on a work surface and layer with slices of the membrillo to cover (or slather generously with apricot jam).

Distribute the slices of Gouda cheese evenly over the sandwiches and top with the remaining bread slices.

Toast the sandwiches in a heated panini press until the cheese begins to melt and the bread is lightly toasted and crunchy.

Cut the sandwiches into triangles or squares with a sharp knife. Serve hot.

Asian-Style Veggie Noodles

My fascination with Asian cooking continues. I don't know whether it's because there in an inordinate number of those kinds of recipes in my favorite magazines. Or whether it's just a continued result of my wonderful field trip to Asia World Market here in Dallas. Maybe it's just because they are so darn healthy most of the time. Anyway...I digress.

This dish manages to be quite pan-Asian. Japanese, Chinese and Thai ingredients all combine for a delicious final result.

Asian-Style Veggie Noodles
Adapted from Everyday with Rachael Ray magazine.
Makes 4 servings.

Salt
One 12-ounce package soba noodles
1/4 cup sesame oil
1 head napa cabbage (about 2 pounds), tough center ribs removed and thinly shredded
1 cup frozen shelled edamame, thawed
1 bunch scallions, cut on an angle into 2-inch pieces
3 cloves garlic, minced
1 jalapeño pepper, halved, seeded and very thinly sliced
One 2-inch piece fresh ginger, grated or finely chopped
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons freshly-squeezed lime juice
1 teaspoon coarse black pepper
20 basil leaves

Bring a large pot of water to a boil, salt it, add the soba noodles and cook until al dente. Drain.

While the pasta is cooking, in a wok or large skillet, heat the oil over high heat until rippling. Add the cabbage and edamame and stir-fry for 2 minutes. Stir in the scallions, garlic, jalapeño and ginger and stir-fry for 1 minute. Stir in the hoisin sauce, soy sauce, lime juice and black pepper. Add the soba noodles and basil and toss.

Shrimp Salad with Avocado/Lime Vinaigrette

Here's a great picnic recipe. Sweet shrimp, creamy avocado and tangy vinaigrette. With a nicely chilled bottle of Sauvignon Blanc or even rosé, it's an afternoon delight.

Shrimp Salad with Avocado/Lime Vinaigrette
Serves 4.

1 bulb fresh fennel
3 cups fresh baby spinach, washed and dried
1 pound peeled and deveined shrimp
1 avocado, cubed
Juice of 1 1/2 limes
1 pinch chili powder
Salt and freshly ground pepper
2 drops liquid smoke seasoning
1/2 cup olive oil, plus more for cooking shrimp

Trim and discard the tops and stem end of the fennel. Quarter the bulb and shave with a mandoline. Place in a bowl with the spinach leaves and toss to combine.

Butterfly each shrimp by cutting part-way through with a paring knife along the vein side from the head to tail. Set shrimp aside.

In a blender, combine half the avocado cubes, the lime juice, chili powder, salt and pepper to taste and liquid smoke. With the blender running, drizzle in the olive oil slowly to make a thick vinaigrette. Taste and add more olive oil and salt if needed to balance the tanginess of the lime.

In a heavy skillet set on medium-high heat, heat one tablespoon olive oil and add the shrimp. Season with salt and pepper and cook, turning each shrimp individually to sear the shrimp on all sides.

Add the shrimp and remaining avocado to the bowl with the spinach and the fennel; drizzle on about 1/3 cup of the vinaigrette and toss to combine. Taste and add more vinaigrette if desired. Serve immediately.

Crispy Goat Cheese with Oven-Dried Tomatoes

Here's a delicious appetizer that pairs perfectly with a crisp Sauvignon Blanc. You might just make a meal of it on one of these hot summer evenings.

Crispy Goat Cheese with Oven-Dried Tomatoes
Makes about 32 pieces.

8 plum tomatoes, washed and dried
2 tablespoons olive oil, plus more for sautéing cheese
1 clove garlic, finely chopped
salt and freshly ground black pepper
16 ounces fresh goat cheese
2 eggs 1/4 cup water
2 cups fine dried bread crumbs
baguette, sliced thinly and toasted

Preheat the oven to 350°. Allow goat cheese to come to room temperature for easier handling.

Meanwhile, trim ends from tomatoes and cut each into four slices of equal thickness. Spray a cookie sheet with nonstick cooking spray. Arrange tomatoes on the pan, brush with 2 tablespoons olive oil and sprinkle with garlic, salt and pepper to taste. Place tomatoes in the oven and bake about 25 minutes, or until they release their moisture and become soft and chewy. (Begin checking after 15 minutes and remove any slices that begin to brown or become too dry.) Remove from oven and reserve. Tomatoes may be made a day ahead; cool, place in airtight container and refrigerate until ready to use.

Place goat cheese on a 20 inch piece of plastic wrap. Slice cheese lengthwise in half using dental floss. Place the cheese halves end-to-end on the plastic wrap. Roll plastic wrap over to cover, then roll and shape to round the edges and re-form the cheese into one long, thin log. Unwrap plastic and, with dental floss, slice into 32 rounds about 1/2 inch thick. Whisk eggs and water together to make an egg wash. Dip each goat cheese slice in egg wash, then in crumbs to coat all sides. Place rounds on a plate, cover with plastic and refrigerate.

Allow tomatoes to come to room temperature. Heat 2 tablespoons olive oil in a heavy skillet to medium. Add goat cheese slices in a single layer and sauté until golden. Turn and sauté other side until golden, about 1 1/2 minutes per side. Remove to a platter and continue sautéing the remainder of the slices, wiping out the pan to remove brown bits and adding more oil as necessary.

For each hors d'oeuvre, place a tomato slice on each baguette slice and top with a slice of the cheese. Serve warm.