Italian Tomato Salad

Tomatoes are here. And a most simple, delicious way to serve them deserves to be repeated throughout the summer

Slice ripe tomatoesscore long cucumbers with a fork, but do not pare. Slice thinly, producing a few more slices of cucumber than there are tomatoes. Slice whole mozzarella (not skim). Alternate overlapping slices on a serving plate. Sprinkle slices with chopped fresh dill, Lowry’s seasoned salt and freshly ground pepper. Top with thin slices of fresh basil..

Dribble dressing over: use Paul Newman’s balsamic dressing or prepare your own using olive oil and fresh lemon juice, in a 4-1 ratio, salt and pepper. Cover and refrigerate till ready to serve.

Cold potato and leek Soup

I’m calling it this because as soon as I give a French Title, it sounds complicated and perhaps too fancy. But it’s cool, delicious and easy!

2 medium yellow onions

3 medium leeks, white part only

1-2 tablespoons butter

4-5 pared and cubed Yukon gold potatoes

1 quart of low salt chicken stock

Salt and pepper Dash of cayenne pepper 1 cup half and half 1 pint Heavy cream

2 tablespoons sherry

Finely chopped chives for garnish

Slice and chop onions, sauté in butter on medium heat till translucent. Halve leeks lengthwise and rinse well. Slice them crosswise, thinly. Add to pan, and sauté till they are tender as well. Add chicken stock, some salt and pepper. Pare and cube potatoes, and add enough to stock so that they just come to the surface of the liquid. Simmer potato onion mixture till potatoes are tender. Add half and half and bring back to a boil. Take off heat and add 1/2 cup of the heavy cream. Puree mixture in batches in a blender or food processor, or use an immersion blender (great tool) Add sherry and rest of heavy cream. Chill, and serve in chilled bowls garnishing with chopped chives.

Note: add more cream if it seems too thick. It should lightly coat a spoon. Taste for seasonings as always. It is even better the next day. Please, please just put the empty soup bowls in the freezer for a few minutes prior to serving the dish! Just as in hot plates for the winter, cold plates for summer or salads give that extra taste.

The following recipes are from the Silver Palate Good Times Cookbook

Corn on the Cob with

Flavored Butters

Prepare hot coals for grilling the corn.

Peel back , but do not remove , the husks from the ears of corn. Remove the silk. Spread each ear with 1 Tablespoon of the flavored butter. Rewrap each ear of corn in its husk and then wrap in aluminum foil. Grill the corn about 4 inches from the hot coals. Turning frequently for about 30 minutes. Serves 8

Jalapeno Pepper Butter

1/2 cup unsalted butter, room temperature

2 jalapeno peppers, seeded and finely minced

1/2 teaspoon cumin

Beat butter with an electric mixer until light beat in the jalapeño peppers, then the cumin. Refrigerate covered until ready to use. About 1/2 a cup.

Curry Butter

1/2 cup unsalted butter

2 tablespoons good-quality curry powder

Beat the butter and curry powder with an electric mixer until blended. Refrigerate cover until ready to use. About 1/2 cup.

Coffee Blond Brownies

“a chewy addition to a brownie lover’s repertoire.”

1 pound dark brown sugar

3/4 cup unsalted butter

2 tablespoons strong instant coffee powder

1 tablespoon hot water 2 eggs

2 tablespoons vanilla extract

2 cups unbleached all-purpose flour

2 teaspoons baking powder 1/2 teaspoon salt

1 cup chopped pecans

1 cup semisweet chocolate bits

Heat the brown sugar and butter in a medium-size saucepan over medium low heat until the butter melts. Dissolve the coffee in the hot water and stir into the butter mixture. Let cool to room temperature

Preheat oven to 350 degrees. Butter an 11x8 inch baking pan

When the butter mixture is cool, beat in the eggs and vanilla with a hand-held mixer,

Sift the flour, baking powder, and salt together and stir in the pecans and chocolate.

Spread the mixture evenly in the prepared pan with a rubber spatula. Bake until lightly browned, 25 to 30 minutes. Do not overbake.

Cool completely and cut into 2-inch squares