What's in Season for June? Bonus: Bruschetta Recipe

Woohoo! Summer fruits and vegies are on their way to a market near you! So, here's my version of Frida Kahlo's watermelon in Viva la Vida. There is an exhibit of her work at the SFMOMA starting this month. We were lucky enough to go to her house in Mexico City last August and be wowed by the art, the torturous devices she wore for her polio, and the brilliant colors inside the house and out...reds, blues, greens, yellows...just gorgeous.

All those colors have me thinking about the shades of summer fruits and vegies. Maybe you've noticed the first of the yellow corn showing up in your grocery store. It's still not at its peak yet but I have to admit I couldn't resist getting a couple of ears and testing out my new toy. It's the Kuhn Rikon Corn Zipper from Sur la Table and it's very cool. The monster teeth on this kitchen tool make stripping the kernels off the cob a breeze.

You should also be seeing green beans start to show up as well as cucumbers, those beautiful purple eggplants, your summer squash and even juicy red tomatoes are making an appearance. Those tomatoes look pretty right now but by July you'll get that great flavor that goes with those good looks. Yes, we already bought some of those too. I like the ugly heirloom ones. Dylan chopped them up and made some bruschetta for a great after work before supper treat. I'll let you in on her recipe below.

We are in fruit heaven as we move from strawberries to blueberries, raspberries, apricots, early peaches and nectarines and the first of the melons. Now, maybe I'm old fashioned but I still like the watermelon with the black seeds. I just don't think "seedless" watermelons taste as good...and anyway they're not really seedless, the seeds are just white and a little softer/smaller than the black ones. Remember growing up and spitting those seeds as far as you could while the juice was running down your fingers? Are we going to deny a whole generation of kids this thrill by feeding them seedless watermelons? Pffft. Let's not forget the grapes are coming out as well as black mission figs and of course you've seen those delicious deep dark red cherries or even the yellow-red rainiers. Now are you seeing that summer color palette?

So, on with the Bruschetta recipe.

Dylan emailed this recipe and it's dated 08/09/2001. I taped it to my refrigerator and would make it every year when tomatoes came into season. She tells me she got the recipe from a book entitled Vegetarian Cooking of the Mediterranean.

Getting Ready for those Tasty Tomatoes Bruschetta
1 medium tomato, diced
6 sundried tomatoes, chopped (I used the ones in oil, you can also used dried ones that are soaked in water until soft)
1/2 bunch of basil, cut into thin strips
1 clove garlic, chopped fine
2 teaspoons capers, rinsed and drained, optional (I'm not a fan of them so I leave them out)
2 tablespoons olive oil
1 French Baguette, sliced on the diagonal about 1/4 inch thick

Mix together all ingredients except bread. Let the tomato mixture sit so the flavors will marry while you toast the bread. Set over to 350 degrees F. Place bread slices on a baking sheet and bake in over until golden, 3-5 minutes. Turn bread over and repeat. (Note: We have been known to slap slices of bead in the toaster and "cheat".)

Red Potato Slices Roasted with Lemon and Olives

I know this sounds really weird, in fact it sounded so weird I had to try it! And guess what, it was really good. You can eat the lemon slices, rind and all, which I liked but dylan did not so she picked them out. The flavor here is wonderful and refreshing and quite spring like.

Red Potato Slices Roasted with Lemon and Olives
from The Best of Fine Cooking Fresh Spring/Summer 2006

2 lb. medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
3 Tbs. olive oil; more for the pan
1 lemon, very thinly sliced (discard the ends and seeds)
2 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tsp. kosher salt (I used sea salt)
1/4 tsp. freshly ground black pepper
1/3 cup pitted olives (Recipe called for oil-cured olives, didn't specify the type. I used water packed kalamatas because that is what I had on hand and it turned out fine).

Position a rack in the center of the oven and heat the oven to 425 degrees F.

Generously oil a large baking dish (9x13, oval gratin, or you can use a cast iron skillet like I did).
In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 minutes, until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives over the potatoes for the last 3 to 5 minutes of cooking.

I served this with sauteed chard. Enjoy!

Tips from Culinary School To Take Your Cooking from Good to Great

Wow, it's been a month and a half without so much as a single recipe from me. This is all because I severely underestimated how consuming culinary school would be. As my classmate Pamela said, "I used to think about food a lot but now I'm totally obsessed with it." It's true. When not in class cooking up a storm, I'm writing up recipes and analyzing their nutritional content (homework), going to the farmers market or trying out new recipes at home. Oh and don't forget that mess of cookbooks and cooking magazines I flip through looking for inspiration.

I thought you all might enjoy some tips from the culinary kitchen that you can start using right now to take your recipes from good to great.

1. Start using lots of fresh herbs and spices. Get rid of any old stale spices in your spice cabinet and replace them with fresh organic spices. Buy small quantities and put a date on the bottom of the jar. Don't be afraid to throw in a handful of fresh herbs to spark up the flavor of a dish. This time of year why not plant a couple of pots with basil and Italian parsley, rosemary and thyme? Then you can just go out and snip off what you need which is cheaper than buying fresh organic herbs in the market.

2. Upgrade your salt. Most chefs love salt and they love it because it brings out the flavor in their dishes. Unless you're on a restricted salt diet, go buy yourself some good sea salt. The one I'm using right now for everyday cooking is called Redmond Real Salt "ancient all natural sea salt " and boasts "unrefined sea salt mined from ancient sea bed contains 50+ trace minerals, including iodine. Okay, I'll tell you one of my salt secrets. I take some salt and put it in a little jar. I grab an herb, say rosemary or the lovely purple flower off of a lavender plant. I gentle crush it just a bit in a small mortar and pestle and toss it with the salt and then use that to season things like soup or roasted vegies. Delicious.

3. Invest in a good chef knife. This act alone will change your life. When dylan and i were just friends she would come over and we would cook dinner together. one time she was over and trying to cut the skin off a kabocha squash which is already difficult but with my dull knives it was ridiculous. Well, that put her over the edge and the next time she came over to cook she brought me a "real" knife. It was a Henckel 8" Chefs Knife and I've been using it every since. And well we've been together for years now so you see it really can change your life!

4. How to Balance Flavors. Have you ever cooked up something only to taste it and realize it's way too spicy or way too sweet? Here is the key to fixing those situations:

flavor to balance add

too sweet sour (acid)/heat... such as lemon jc, chili sauce, vinegar
too salty sour (acid)...lemon jc, vinegar
too hot, spicy sweet/fat...such as agave, honey, olive oil, butter
too sour(acidic) sweet/fat...agave, honey, olive oil, butter
too bland add salt/heat/herbs/spices
needs brightness acid/aromatics/heat...balsamic vinegar, wine, lemon/lime jc, zest, spices, herbs, chili sauce
needs depth herbs such as thyme and rosemary, maybe some salt to bring our flavors
too harsh/strong sweet such as agave, honey, molasses

5. Turn it up a notch with zest. A really nice microplane runs about $12 and will definitely take your cooking from good to great or is that grate! Start adding zest to things and see what happens. Wash your lemon, lime or orange first then zest the peel without getting the white pith as that part is bitter.

6. Make your life easier with natural parchment paper. If I'm going to roast or bake something I line that pan with parchment paper and let me tell you it beats the heck out of soaking and scrubbing those pans.

7. Make your own salad dressings. No, don't grumble, seriously you can do this. Your dressing will be fresh and taste better, you'll know exactly what ingredients are in it and it will cost you way less than buying bottled dressing. So here is the ratio: 1 part acid (usually vinegar) to 3 parts oil (usually olive oil). Use only 2 parts oil for a stronger more intense flavored dressing and 3 parts for a more subtle flavor. Okay, an example of one I throw together that has a slightly sweet taste: 1 part white wine vinegar, 2 parts olive oil, a little orange zest then a squeeze of orange juice, few drops of agave, salt and pepper.

I hope you will try some of these tips and do let me know how your dishes turn out.

A Kitchen on Fire

Okay, this video really tripped me out. I knew you were not supposed to put water on an oil fire but I did not know this is what would happen if you did. The video seems to be some sort of British Public Service announcement. It's short but very powerful. I certainly won't forget what to do if I'm ever in this situation.

Food...Faster, Faster

You used to hear more about microwaves being "dangerous" but now that 90% of US homes have them they are just a given, like having a stove or refrigerator. Remember when they were saying not to stand in front of your microwave while it cooked because it was emitting something dangerous? My non-scientific gut feeling is that something "un-natural" is happening in that metal box, and as convenient as it may be, I don't want to cook my food in it. If you do use a microwave to heat your food up, remember not to use plastic as plastic has been shown to leach toxins, so use glass.

Now, obviously the producers of microwaves are not funding any studies figure out the effects of microwaved food on the food or on those who eat it regularly. There is a good article about some of the research that's been done and what they've found about microwaving food.

I remember getting a Sharp Carousel Microwave as a wedding present in 1982. So I've been using a microwave at least since then. Despite having a Microwave Cookbook I never could get the hang of cooking with it. The food didn't cook evenly and never browned right. The microwave was reduce to warming up leftovers. Nowadays it lives in the basement, unplugged, collecting dust.

The 1.2 BILLION dollar frozen dinner market certainly won't be funding any studies about the dangers associated with microwaving food. Healthy Choice from ConAgra Foods leads the way in the frozen dinner industry. I grew up eating Chicken Pot Pies baked for 45 minutes in those cute little aluminum trays. (The jury is still out on the Alzheimer's/Aluminum link). God I loved those things with their 3 tiny pieces of meat and that yummy top crust. My mother loved them too, after all it was a fairly cheap and easy way to cook for 4 people.

We have Swanson to thank for the TV dinner market. Necessity being the Mother of Invention, in 1953 Swanson overestimated the demand for Thanksgiving Turkeys and ended up with a whopping 520,000 pounds of extra meat on their hands. Long story short, they put it in a compartmentalized tray, linked it to the nation's new TV craze and bammo you've got yourself a TV dinner.

I'm concerned that we feel this rush all the time around food. As a child I used to have to WAIT for dinner to be prepared, didn't you? There just weren't fast food joints on every corner and there wasn't the money available for eating out every night. Marketing plays a big part in making us feel like we don't have time to cook. Maybe the bad economy will help us to spend more time in the kitchen and at the table, reconnecting with food and family.

Can You Afford Organic Food?

This post is for my co-worker, Julie, who told me yesterday that organic food is just too expensive for her to buy. Especially because she has a 13 year old son who eats a lot. I think price is a very legitimate concern and this is a hot political topic. Yes, organic has 40% more nutritious value than conventional and yeah for no chemical cancer causing sprays and so on. But hey, on a social worker's budget I feel her pain! So, my first advise is to buy in season, that is always cheaper. My second piece of advise is to check out the blog MyDailyDiner

Amanda has grocery shopping for *organic* on a *budget* broken down to a science. Look at the right hand column of the blog and scroll down to the section entitled "A Smarter Way to Shop."

It starts with this, "Eating can be expensive. How do I keep my budget between $120-$200/per week, while feeding a family of four only organic, local and seasonal food?
It took practice.
On Friday's, I hit Whole Foods and buy a weeks worth of meat. I buy whatever is on sale. I spend $20 to $30/weekly on meat..."
So, you get the idea. Check out her site and start buying organic.

The Birthing of 9 Chefs

How did this happen? I've been in culinary school for 2 whole weeks now and I haven't posted a thing! So much to tell you about...

The first day of class finally arrived on April 1 for 9 very passionate culinary students. Here we are in our chef garb just this past Saturday, which was the first time we were allowed in the kitchen. As you may remember, I was all worried about the hat. In the end I found the perfect purple and blue striped cotton and hemp hat, even locally made. (I'm the one front and center -- note the hat.)

And just what do they teach in culinary school? Well, we had 5 classes before we were even allowed in the kitchen. There was instruction on kitchen basics like measurements (yes, math conversions--never one of my favorite subjects in school). So you take a recipe that serves 4 and make it serve 45. Believe me those 3 tablespoons become a nightmare. There was also nutrition analysis, macro- and micronutrients, sanitation, and then finally we got into the kitchen to learn knife skills. We were each loaded down with carrots, celery, potatoes, onions, basil, bell peppers, jalepenos, and more. And there was my little cheat sheet of all the cuts--chiffonades, cubes, fine dices, etc.--quickly bloodied by the juice of a strawberry sliced into a decorative fan and by the drippings from a supremed blood orange.

And you should see what Chef Brian Keane did with the bell pepper. I've never seen anything like it. He cut off the top and the bottom. The stem popped right out of the top leaving an impressive ring for garnishing. He then made one vertical cut and opened up the pepper. He took out the ribs and laid the pepper out flat. From there he was able to cut it into even strips. I, for one, was quite impressed by this.

Anyway, as I said we weren't in the kitchen until Saturday but that isn't entirely true as we were allowed in the kitchen to clean it. So class started each day with a lecture, followed by our instructor do a cooking demo, all the while telling us what she was doing. After the demo we each had our assigned tasks for cleaning up. And I mean CLEAN right down to the floor being mopped.

Though we have "guest appearances" by other chefs, our main instructor is Chef Karen Diggs.

She apprenticed with a French chef, she has also opened restuarants in Hong Kong and the US, as well as worked with celebrity chefs on TV. She even worked in a "silent kitchen" at one point. Where apparently you get your orders at the beginning of the shift then no one talks in the kitchen (except for safety). She says this is the ultimate in discipline and focus. She likes us to be on time "because a sense of timing is critical to cooking" and reminded us what her teacher used to say to her was, "A dull knife is a dull mind."

Well, I need to go sharpen my knife and my mind!