When It's Too Hot to Cook, Omelets are a Cook's Best Friend

My mother used to say that omelets weren't just for the morning. She turned a breakfast favorite into an entree by putting sautéed savories into the fillings that added unexpected flavor.

For Zester Daily, I wrote about some favorite ways to make omelets that are as good for lunch and dinner as for breakfast.

Food Blogging - (Almost) 100 Recipes

The other day I wrote about attending a Los Angeles Food Bloggers gathering. On my blog, Men Who Like to Cook, you can see the almost 100 recipes contributed by group members.

For some reason subscribers who received an email copy of the article did not see the recipes.

For those of you who didn't have the opportunity to check out the recipes. Here is the link.

Food Blogging is More Fun with Friends

Generally speaking, I'm not a joiner.

It's not that I'm a loner--well, maybe, a little bit--but I'm not a joiner of clubs, groups or social circles. I belong to the Modern Language Association--the MLA--because a long time ago I was an English professor with a specialty in 17th Century English Literature. I belong to the Writers Guild of America, West--the WGA--because I write for television. And that's about it.

In August I met with Food Bloggers, Los Angeles---the FBLA. A dozen of the group gathered to share recipes and talk about blogging. They were nice enough to invite me to join them.

Since this was the end of summer, the topic was tomatoes and zucchini, two summer vegetables (yes, I know tomatoes are a fruit) that are available in great abundance.

I contributed a pasta with roasted tomato sauce and grilled corn and Vietnamese style pickled zucchini, cabbage, carrots and onions.

What people brought to the gathering covered a meal from soup to nuts, as my grandmother would say.

Tomatoes and zucchini found themselves turned into soups, appetizers, casseroles and desserts.

Coming to a food writers' gathering has so many benefits, not the least of which you get to enjoy what other people like to cook.

Everyone at the gathering had a dish to share and a camera. We not only ate one another's dishes, we photographed them as well.

I don't believe I had ever met another food blogger. What fun to meet in the group and talk about issues only a blogger would love.

Topics like which was better Word Press or Blogger?

What are the work arounds when Blogger won't post your photographs?

What are your reasons for blogging?

How can you expand the number of readers who see your blog?

FBLA meets once a month. The meetings have a theme or topic. Food is always shared, I'm told, along with information of interest to the group.

I'm looking forward to joining them again.

A Summertime Open Faced BLT

Summertime is the best of times and the worst of times.

When it's hot and humid, nothing makes me happy except air conditioning. But all that heat is good for the garden and summertime tomatoes benefit from all that sun.

Luckily we have neighbors who generously share the beautiful tomatoes that grow in their garden.

A BLT is my favorite way to enjoy tomatoes.

Acidic-sweet tomato slices cozy up to crisp, salty bacon, crunchy lettuce leaves and the comfort of bread in the most satisfying of experiences.

When the rain beats against the dining room windows and the temperature hovers in the mid-40s, a wintertime BLT with hot house tomatoes on slices of a good wheat berry bread with a touch of Best Foods mayonnaise and a bowl of hot vegetable soup satisfies in a good way.

Summertime is something else altogether. First off, I don't want all that bread. In summertime, I want light and cool, not heft.

Open faced sandwiches are perfect for hot weather and an open faced BLT with a slice of avocado is refreshingly delicious. Add a tall glass of iced tea or icy homemade lemonade and you have all you'll need for a refreshing summertime meal.

Open Face BLT with Avocado

Use any kind of bread you love. Personally I prefer thin sliced French or Italian bread for my open faced sandwiches. Depending on the size of the loaf, you will need two to six slices per person.

My favorite bread for a BLT is the Italian bread from Bay Cities Deli in Santa Monica. Light with a thin crust, the bread perfectly compliments the sandwich's toppings.

To keep its shape, the slices should be lightly toasted.

Serves 4

Time 30 minutes

Ingredients

8-24 slices of bread, lightly toasted
8-10 slices of bacon
2 ripe avocados, washed
4 ripe large tomatoes, washed, stem and blossom end removed
8 romaine leaves, ribs removed, or a handful of arugula leaves without the stems, washed, dried
8-16 slices of bread and butter pickles (optional)
Sea salt and black pepper
Mayonnaise

Directions

Set the lightly toasted slices of bread aside to cool.

In batches, cook the bacon in a large frying pan or griddle on a medium-low flame. Turn the slices frequently for even browning, being careful to cook through all the fatty pieces. Place paper towels on a plate. When each bacon strip is cooked, lay it on the paper towel to drain.

While cooking, pour off excess grease into a coffee tin for later disposal.

Cut the cooked bacon pieces so they are the same length as the toasted bread slices.

Depending on your preference, make thin or thick slices of tomatoes and set aside.

When you are ready to assemble the sandwiches, cut the avocados in half, remove the peel and discard the pit. Since the avocado flesh will discolor once it is exposed to the air, do this last step just before serving.

Spread mayonnaise on each slice of lightly toasted bread, place avocado slices on the bread, covering the surface. Lay romaine or arugula leaves on the bacon. Add a slice of tomato, pickle slices (optional) and lastly the bacon slices. Season with sea salt and freshly ground black pepper.

Serve with an ice cold beverage, a tossed salad and fresh fruit for dessert.

Variations

Lightly dust the avocado with cayenne for heat.

Instead of lettuce or arugula use watercress leaves for a peppery flavor.

Toss the avocado slices in a mix of 2 parts olive oil and 1 part fresh lemon juice before placing on the sandwich.

To make an open-faced melted cheese sandwich, lay thin slices of Irish or English cheddar cheese on top of the sandwich, place in a preheated, 350 degree toaster oven for 5 minutes to melt the cheese, 1 minute in a toaster oven set on broil and cook until the top of the cheese lightly browns. Serve warm.

Garlic Sautéed Yellow Squash and Carrots

In summers past, I grew yellow squash with great success. The plants spread to every inch of the garden, threatening to overwhelm tomato plants, the herb garden and a small patch of arugula.

After the vines firmly established themselves, the long, fat squash seemed to appear overnight. What to do with all those squash?

A neighbor saved the day. She loved squash blossoms. She would nip the problem in the bud, so to speak, by picking blossoms before the squash could appear.

Ultimately our best solution was avoidance. We stopped planting squash. Problem solved.

But I missed squash's pleasant crunch and clean flavor. Last week we were gifted with a basket of zucchini and yellow squash from our next-door neighbor's front yard garden. Picked while they were young, before they became watery, the zucchini and squash were unblemished, firm and the picture of health.

There were a great number of ways to prepare such perfect specimens. They could be steamed, grilled or even eaten raw in thin slices or grated. Because I had a beautiful bone in ribeye steak, I decided to sauté them with garlic to use as a side dish.

Sautéing would caramelize and bring out their hidden sweetness. Combined with carrot rounds, the color and texture contrast would add to the pleasures of the dish.

Steak never had such a pleasant companion.

Garlic Sautéed Squash and Carrot Rounds

Time: 30 minutes.

Yield: 4 servings

Ingredients


4 medium sized yellow squash, washed, ends trimmed, cut into 1/4" thick rounds
4 medium sized carrots, washed, peeled, ends trimmed, cut into 1/4" thick rounds
1 small yellow onion, skins and root end removed, washed, roughly chopped
4 garlic cloves, skins and root ends removed, finely chopped
1 tablespoon olive oil
1 tablespoon sweet butter
Sea salt and black pepper

Directions


Heat a large frying or chef's plan with olive oil, seasoned with sea salt and pepper.  Add onions and garlic. Sauté until lightly browned. Add yellow squash and carrots. Sauté until lightly browned. Finish with sweet butter.

Taste and adjust seasoning with sea salt and pepper. Serve hot.

Variations


Dust with 1/4 teaspoon cayenne for heat.

With the carrots and squash, add 1/2 cut washed, trimmed green beans, cut into 1/2" long pieces.

With the onions and garlic, add 1 tablespoon washed, trimmed shiitake mushrooms, roughly chopped.

Once all the vegetables are cooked, add 2 cups cooked pasta, toss, dust with freshly grated Parmesan cheese and serve as a side or main dish.

Dessert from the Garden: Strawberry Shortcake

My wife's favorite dessert is strawberry shortcake. The strawberries' bright, sweet taste evokes everything that is wonderful about warm summer days.

For Zesterdaily, I wrote a strawberry shortcake recipe using candied ginger in the batter to give the cakes a sweet-heat.  With strawberries available in such abundance, having strawberry shortcake isn't a luxury, it is one of summer's affordable and easy-to-make treats.

Bulk Up and Trim Down for the 4th of July: Brown Sugar Ribs and Open Faced Cheese sandwiches

For 4th of July there's always a tug of war in our house. Do we go traditional and make ribs, hot dogs, hamburgers, grilled corn on the cob, cole slaw, potato salad and apple pie? Or, should we keep an eye on calories as we watch the fireworks, serving fresh fruit, salads and lighter fare?

In the spirit of liberty and freedom, why not do both? That means brown sugar ribs, deliciously fatty, sweet and salty and open faced melted cheese sandwiches with shrimp for a lighter but no less finger-licking-food entree with  tossed arugula and homemade crouton salad and end of the season sautéed asparagus for greens.

And, because the farmers market is filled with delicious berries and fruit, for dessert have a fresh fruit salad with blue berries, freshly picked strawberries, ripe yellow peaches and dark purple pluots.

The good news, none of these dishes take much time to prepare and they all work beautifully in the backyard or packed in a picnic basket.

Open Faced Cheese Sandwiches with Grilled Shrimp

Serves 4

Ingredients:

2 large slices of white or whole wheat French bread or 4 smaller slices of bread/person
16 medium, raw shrimp, peeled, deveined, washed and pat dried
1/2 pound white cheese (Comte, cheddar or Monterey Jack), thin sliced
1/2 tablespoon olive oil
Sea salt and pepper to taste
1 tablespoon mustard (deli, dijon or brown) (optional)
Sesame seeds, roasted (optional)
2 tablespoons scallions, white and yellow parts, thin sliced (optional)

Directions:

Heat a bbq grill. Toss the shrimp in the olive oil, seasoned with sea salt and pepper. Grill evenly one minute on both sides to get light charring. Remove.

Lightly toast the bread. I prefer thin slices so the cheese and shrimp predominate. Line up the slices and prepare them assembly line style. If you like mustard, spread a thin layer on the bottom of each toast, topped with 2-4 shrimp, depending on the size of the slice.

Lay thin sheets of cheese over the shrimp and for added flavor sprinkle sesame seeds and/or scallions on top.

Preheat the oven or toaster oven to 350 F degrees. Lay a sheet of aluminum foil or a silpat sheet on the bottom of a cookie sheet. Place the open-faced sandwiches on top. Place into the oven for 15 minutes or until the cheese has melted.

For a beautiful crusty finish, raise the temperature of the oven to broil and cook until the cheese lightly bubbles and browns. Be careful not to burn.

Remove from the oven and serve.  If transporting to a picnic, let cool on a wire rack, pack in an airtight container with sheets of waxed paper between layers. Do not refrigerate. Serve at room temperature.

Variations:

Instead of mustard use remoulade sauce or mayonnaise

Dust the shrimp with cayenne for added heat

After the shrimp are grilled, toss with 1 tablespoon finely chopped mango chutney

Brown Sugar Pork Ribs

The cooked ribs can be kept in the refrigerator covered 2-3 days or frozen in an air-tight freezer bag.

Yield 4 servings

Ingredients

1 3-pound rack, pork ribs, washed, pat dried

2-3 cups brown sugar

1/4 cup kosher salt

1 teaspoon cumin 

1/4 teaspoon cayenne

Olive oil

Black pepper

6 ounces Italian tomato paste

1 small yellow onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

Directions

Trim excess fat, the membrane, and flap from the ribs. Caprial Pence the owner-chef of Caprial's Bistro in Portland, Oregon shows how to prep the ribs with easy-to-follow photographs. Reserve the flap, trimmed of its membrane, to grill for tacos.

Spread a sheet of plastic wrap on the counter 5” larger than the rack. Dust the meat side of the ribs with the cumin.

Mix together the brown sugar, cayenne and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then spread the remainder of the dry mix to cover. Place a second piece of plastic wrap over the ribs, seal, fold in half and place into a Ziploc or plastic bag. Place in a pan overnight in the refrigerator.

In the morning remove the ribs. The dry mix will have transformed into a slurry. Very alchemical! 

In a sauce pan sauté the onions and garlic with olive oil until lightly browned, season with pepper. Remove the ribs from the plastic bag. Capture the liquid from the plastic bag and transfer to the sauce pan. Add the tomato paste and simmer the sauce on a low flame for 20 minutes. Taste and adjust the flavor as necessary.

Line a large baking tray with tin foil. Place a wire rack on top of the baking tray and lay the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high.

Whether on the grill or in the oven, cook the ribs 30 minutes, turn them over, cook another 30 minutes and turn over again. If the ribs are tender, then baste the ribs with the sauce and cook another 30 minutes on each side or until the meat is tender. 

Remove from the oven, cut apart the individual ribs, and serve.