Gilroy’s famous summer heat has landed. But even if I couldn’t
feel it, I’d know. People here slow down in the heat. Go to the
movies in droves. Wear fewer clothes. Eat out because it’s too hot
to cook in the kitchen.
Gilroy’s famous summer heat has landed. But even if I couldn’t feel it, I’d know. People here slow down in the heat. Go to the movies in droves. Wear fewer clothes. Eat out because it’s too hot to cook in the kitchen.
I like to eat popsicles. Work harder in the morning and less in the heat of the day. Sit with my feet in a pool. Swim after dark. Other people, too, have favorite ways to beat the heat. Here, a few reader suggestions that came in, along with some cool recipes. Thanks to everyone who responded.
• “On a hot Sunday, I like to go to Chevy’s and share a pitcher of margaritas with some friends. And watch baseball, of course.” ~ Sam Crimini, Morgan Hill
• “I take my kids to the beach and bring a big umbrella and my current book. A lot of times, it will be 100 (degrees) here and about 70 there. Even if it’s foggy, it’s fun.” ~ Cameron Ahn, Gilroy
• “My family is in Mexico. They believe in siestas, where they rest in the heat of the day and then the shops reopen later. I believe in it, too, and try to take a siesta whenever possible. I always think my mom would be proud.”
• “I’ve lived in Gilroy for more than 30 years and so I’ve seen a lot of hot summers. My best advice is to take off your shoes, find a little bit of shade, and just relax for a few hours until the worst heat dies off … People think Gilroy’s so hot all year long. They don’t know that we really have the best weather … except for a few weeks of the year.” ~ Donna Pilgrant, Gilroy
• “Mix up a batch of frozen drinks in the blender. It can be a slushee, a daiquiri, a piña colada, etc. No matter what, drinking the bits of ice really cools you down. I mix orange juice concentrate, a little water and ice and my kids like to eat it out of a plastic cup. For my husband and friends, I like to make these Fragonards.” ~ Kimberlee Thomas, Morgan Hill
Fragonards
1 pint strawberries (hulled)
2 T. crème de fraise (optional)
1 bottle Prosecco or other sparking white wine
Put the hulled strawberries and a couple tablespoons of crème de fraise (alcoholic essence of strawberry) into the blender. If your fruit is not quite ripe, you may need to add a teaspoon or two of sugar. Purée. Mix puréed strawberries and sparkling white wine. Stir well and pour. This makes 6 servings.
• Salad days: Reader Sue McGahey sent in these recipes for cool summer salads. The Greek Salad is especially summer-friendly since you can make it ahead of time and keep in the refrigerator.
Greek Salad
8 oz. green beans (or yellow wax beans)
2 small zucchini, cut into 1/2-inch slices
1 small crown of caulifower, separated into flowerets
1 small crown of broccoli, separated into flowerets
Heat 1 inch of salted water to a boil. Gently boil above veggies for
about 7 min. Drain and add the following.
Dressing:
1/2 c. olive oil
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. dried oregano leaves
Add:
Halved cherry tomatoes
Whole ripe olives
One small purple onion, sliced and separated
Toss well and chill. Toss again before serving.
• Super spinach: Don’t forget about the goodness of spinach. This recipe makes a hearty salad with eggs and bacon mixed in. With a few good pieces of cheese and bread, this would make a great outdoor dinner.
Sue’s Spinach Salad
1-2 bunches of cleaned spinach leaves
3-4 slices crisp bacon, crumbled
Sliced mushrooms and red onion, as desired
Dressing:
2/3 cup mayonnaise
2 T. white vinegar
3 T. sugar
Mix salad ingredients. Separately, mix dressing ingredients. Combine and serve.
• Mandarin salad: This salad claims little fat but lots of flavor. Don’t skimp on the Mandarins. They’re really very good, especially with these sugar-coated almonds.
Almost No Fat Spinach Salad
Salad:
1/2 cup sliced almonds
3 T. sugar
1 bunch spinach, torn
1 cup celery, chopped
2 whole green onions, chopped
1 can Mandarin oranges
Stir almonds and sugar in saucepan over medium-high heat until sugar
dissolves and coats the almonds. Toss spinach, celery and green onions.
Dressing:
1/2 tsp. salt
Dash of pepper
1/4 cup Karo syrup
1 T. parsley
2 T. vinegar
Dash of Tabasco sauce
Mix together ingredients for dressing. Just before serving, add almonds and oranges to salad. Toss with dressing.
Tip of the Week:
If you want your chicken to be browned, ry brushing them with a low-salt soy sauce.
Notes from Jenny’s Kitchen
• Chef and author Michel Stroot has just released the sequel to his famous “The Golden Door Cookbook.” In “The Golden Door Cooks Light & Easy,” Stroot creates more extraordinary dishes, but ones you can make at home. Sample recipes: Papaya and Orange Salad, Cabbage and Gingered Wild Rice Hand Rolls, and Beet Tartare on Garlic-Herb Baguette. The book is hardcover; $29.95. list.
• Decadent but wonderful: fry two strips of bacon until crisp; drain all but 1 T. of the fat. Sauté spinach leaves just until wilted, season with salt and pepper, and top with crumbled bacon.
• Check squash before buying. They should not have blemishes or spots that are soft.
End notes: “A thankful heart is not only the greatest virtue, but the parent of all the other virtues.” ~ Cicero
Happy cooking!
