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favorite hot weather foods?

favorite hot weather foods?
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  • Post #31 - July 26th, 2011, 11:56 pm
    Post #31 - July 26th, 2011, 11:56 pm Post #31 - July 26th, 2011, 11:56 pm
    Cathy2 wrote:Hi,



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

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

    Regards,


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

    Eating watermelon with feta by the beach on hot summer nights reminds me so much of my childhood. My mom used to cover the rest of the watermelon with bunches of mint, not only did it keep other fridge smells away in the summer but also made the watermelon smell and taste even fresher.
    I love grape and feta too!
  • Post #32 - July 9th, 2013, 10:18 pm
    Post #32 - July 9th, 2013, 10:18 pm Post #32 - July 9th, 2013, 10:18 pm
    Hi,

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

    Salad days have commenced:

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

    - Watermelon, crumbled feta and lots of black pepper.

    7/10/13

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

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #33 - July 11th, 2013, 12:41 pm
    Post #33 - July 11th, 2013, 12:41 pm Post #33 - July 11th, 2013, 12:41 pm
    Bacon, lettuce, and tomato sandwiches on white bread with mayo. With a glass of lemonade, that is summer for me.
  • Post #34 - July 12th, 2013, 1:25 pm
    Post #34 - July 12th, 2013, 1:25 pm Post #34 - July 12th, 2013, 1:25 pm
    Yes lets not forget BLT's. Can't wait for the pahm toe mi kay. Is that how its pronounced? And fruit is good. Tuna fish salad. Cold pasta salad. Actually my stomach is usually more sensitive in the summer and I can't tolerate a lot of heavy foods then. I do remember when I was growing up my mother would serve a meal of sliced cucumbers, tomatoes, onions and canned salmon she put on a plate and served with a little bottle of vinegar to sprinkle on the salmon. How very curious. I never ate it because I did not like canned salmon. My great aunt would make a mayo based pasta salad that she would make with pasta shells, and finely chopped onion, green pepper, and celery and she put shrimp in it. It was a better version of a typical macaroni salad but it had protein in it so it could be served as a main dish.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #35 - July 13th, 2013, 3:32 pm
    Post #35 - July 13th, 2013, 3:32 pm Post #35 - July 13th, 2013, 3:32 pm
    Cold Polish beet/cucumber buttermilk soup, Chlodnik. Trust me on this.
  • Post #36 - July 13th, 2013, 6:08 pm
    Post #36 - July 13th, 2013, 6:08 pm Post #36 - July 13th, 2013, 6:08 pm
    Growing up in the warmer parts of Turkey, cold yogurt soup was a treat in summer days.

    http://www.sunnylandmills.com/yogurt_soup_wheat_berries.shtml
  • Post #37 - July 15th, 2013, 5:35 pm
    Post #37 - July 15th, 2013, 5:35 pm Post #37 - July 15th, 2013, 5:35 pm
    afaust wrote:Growing up in the warmer parts of Turkey, cold yogurt soup was a treat in summer days.

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

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

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

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

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #38 - July 19th, 2013, 3:37 pm
    Post #38 - July 19th, 2013, 3:37 pm Post #38 - July 19th, 2013, 3:37 pm
    I just made tri color shells pasta salad with tuna, mayo, green onions, celery and green pepper finely chopped. ground fresh black pepper and season salt added. Its a nice light dish for a hot day.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #39 - July 19th, 2013, 5:11 pm
    Post #39 - July 19th, 2013, 5:11 pm Post #39 - July 19th, 2013, 5:11 pm
    Along the lines of the Polish soup mentioned above, my Mom's cold thick borscht with a dollop of cold sour cream served in a chilled metal bowl.
  • Post #40 - July 23rd, 2013, 3:14 pm
    Post #40 - July 23rd, 2013, 3:14 pm Post #40 - July 23rd, 2013, 3:14 pm
    toria wrote:I just made tri color shells pasta salad with tuna, mayo, green onions, celery and green pepper finely chopped. ground fresh black pepper and season salt added. Its a nice light dish for a hot day.


    I grew up on a similar dish and just made a batch this past weekend. I used canned salmon from Lake Michigan that we caught and white onion instead of green. I think I'm going to be making this a lot in the next few months because we have a lot of canned salmon and we are both training for the marathon and it's an easy way to get some carbs.
  • Post #41 - August 21st, 2013, 10:24 pm
    Post #41 - August 21st, 2013, 10:24 pm Post #41 - August 21st, 2013, 10:24 pm
    Hi,

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

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

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

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #42 - August 24th, 2013, 7:46 pm
    Post #42 - August 24th, 2013, 7:46 pm Post #42 - August 24th, 2013, 7:46 pm
    I alternate Mexican and SE Asian fare. Yesterday: pork larb salad, with cellophane noodles stepping in for rice; today, fresh grilled tuna soft tacos, with roasted poblano strips and a relish of halved teardrop tomatoes dressed with salsa fresca. Tomorrow: a grilled Duroc pork chop that's been marinating in a mix of fresh lime juice, fish sauce, garlic, a little turbinado sugar, home-grown Thai chiles, and chopped lemon verbena (a tremendous sub for lemongrass, with all the flavor and none of the textural issues).
  • Post #43 - August 25th, 2013, 8:29 am
    Post #43 - August 25th, 2013, 8:29 am Post #43 - August 25th, 2013, 8:29 am
    sundevilpeg wrote:and chopped lemon verbena (a tremendous sub for lemongrass, with all the flavor and none of the textural issues).


    I had never heard of lemon verbena, which I googled. Do you use fresh leaves and if so where do you get them?
  • Post #44 - August 25th, 2013, 12:08 pm
    Post #44 - August 25th, 2013, 12:08 pm Post #44 - August 25th, 2013, 12:08 pm
    I had never heard of lemon verbena, which I googled. Do you use fresh leaves and if so where do you get them?


    I grow it - most good-sized garden centers carry it with the other herbs, and I've even seen the plants for sale at Trader Joe's. It's not winter-hardy here, so I grow it in pots every year; it requires virtually no care, other than watering occcasionally. Really a superior substitute for lemongrass, IMO. Great in iced tea, too - all the lemon flavor without the sourness.
  • Post #45 - August 25th, 2013, 6:34 pm
    Post #45 - August 25th, 2013, 6:34 pm Post #45 - August 25th, 2013, 6:34 pm
    Thank you. Next summer. I'm there.
  • Post #46 - August 25th, 2013, 9:21 pm
    Post #46 - August 25th, 2013, 9:21 pm Post #46 - August 25th, 2013, 9:21 pm
    My pleasure. PS: don't get Lemon Balm by accident - it tastes like Lemon Pledge, is really unattractive, and reseeds promiscuously. I planted it once, and spent THREE YEARS getting rid of it. Lemon Verbena is far more well-behaved, in addition to its other flavor-based virtues. :?
  • Post #47 - June 16th, 2014, 11:10 pm
    Post #47 - June 16th, 2014, 11:10 pm Post #47 - June 16th, 2014, 11:10 pm
    Hi,

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

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #48 - June 17th, 2014, 8:46 am
    Post #48 - June 17th, 2014, 8:46 am Post #48 - June 17th, 2014, 8:46 am
    I made a big batch of Vichyssoise at the end of last week when it was still cool enough to make soup. We enjoyed some last night with BLT sandwiches and a simple cucumber salad. Great hot weather fare: cold soup topped with a bit of sour cream and lots of fresh chives.
  • Post #49 - June 17th, 2014, 12:55 pm
    Post #49 - June 17th, 2014, 12:55 pm Post #49 - June 17th, 2014, 12:55 pm
    I just reread this entire thread and got a lot of good ideas from it, which I appreciate, since it's a muggy 91 degrees today.

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

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

    Some things mentioned I always have in summer: corn on the cob, watermelon, chicken grilled outside, BLTs. Some other things I want to make a point of having this summer: prosciutto-wrapped canteloupe, cold grilled calamari, cold Thai and Vietnamese dishes, spring rolls, Coronation chicken salad.
    Last edited by Katie on June 17th, 2014, 10:52 pm, edited 1 time in total.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #50 - June 17th, 2014, 4:21 pm
    Post #50 - June 17th, 2014, 4:21 pm Post #50 - June 17th, 2014, 4:21 pm
    Katie wrote:A ubiquitous cold side dish in Chile, called "ensalada Chilena," is just sliced onions rings and sliced tomatoes. With some olive oil, salt, and pepper, it's cheap and cooling and tasty.


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

    My current hot weather favorite is raw corn salad--corn, green onion, Italian parsley or arugula or both, oregano, pecorino or Parmesan cheese and a lime-based vinaigrette. So refreshing!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #51 - June 29th, 2018, 2:23 pm
    Post #51 - June 29th, 2018, 2:23 pm Post #51 - June 29th, 2018, 2:23 pm
    Hi,

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

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

    This thread is full of great ideas.

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

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #52 - June 29th, 2018, 3:38 pm
    Post #52 - June 29th, 2018, 3:38 pm Post #52 - June 29th, 2018, 3:38 pm
    Smoked Meats
    and
    Broccoli Salad
    https://www.foodnetwork.com/recipes/tri ... ad-2065359
  • Post #53 - June 29th, 2018, 5:04 pm
    Post #53 - June 29th, 2018, 5:04 pm Post #53 - June 29th, 2018, 5:04 pm
    chunker wrote:Smoked Meats
    and
    Broccoli Salad
    https://www.foodnetwork.com/recipes/tri ... ad-2065359

    This reminds of a type pf Wurstsalat sausage salad served at a program by Germans in Milwaukee author Trudee Knauss Paradis. While Trudy used specific slices of (lunchmeat) sausage, I have since made it with sausage remnants.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #54 - June 29th, 2018, 5:19 pm
    Post #54 - June 29th, 2018, 5:19 pm Post #54 - June 29th, 2018, 5:19 pm
    there was a fabulous cold ramen on the Izakaya Mita menu a few summers ago that i have got to figure out.
  • Post #55 - July 3rd, 2018, 1:42 pm
    Post #55 - July 3rd, 2018, 1:42 pm Post #55 - July 3rd, 2018, 1:42 pm
    Based on this thread, I have gazpacho planned for tomorrow, and made a variation on cucumber soup that was very delicious. I ate it all myself.

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

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

    SAVING ONE DOG may not change the world,
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  • Post #56 - July 3rd, 2018, 4:17 pm
    Post #56 - July 3rd, 2018, 4:17 pm Post #56 - July 3rd, 2018, 4:17 pm
    Thai tuna salad

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

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