I’ve spent all week hoping for rain and so ready for it to cool down. It’s been one of those weeks where you don’t want to cook just because you don’t want to add even one degree of heat to your house. And cooking outside — it’s REALLY hot out there, so just no.
But we still had to eat, and going out every night just isn’t an option. Another side effect of the heat has been the end of salad greens in our CSA, but it’s also meant a dramatic increase in the number of tomatoes we’re getting. So our salad options haven’t really decreased, but they’ve definitely changed.
We also had a refrigerator that was full of ingredients. Of course, one thing that we are definitely not short on is eggs. Now, I’m perfectly aware that it is perfect weather for nice cold deviled eggs. Paul adores them. But here’s another one of my weird food things – I can’t stand cold egg whites. Nice freshly boiled eggs are beautiful; let them get to room temperature, though, and they’re gone as far as I’m concerned. I know — I’m really missing out. But I’m ok with that.
So this whole avoiding the heat thing really will take some planning. First of all, there is our house elf (otherwise known as Teh Boy). He’s gotten to be particularly useful around the kitchen. He’s perfectly capable of putting a nice dinner on the table for us when we get home from work during the summer while he’s not in school. So Paul and I will do the planning, and he will be our executioner. Wait. That didn’t come out right, but you know what I meant.
His first heat avoidance meal was a rousing success. He made a tortilla Española. Yes, that did require some heat, but for an entire meal, it was minimal. He topped it with a beautiful tomato salad and green olive tapenade. His mommy was very proud and happy.
Next up, green goddess green beans and chicken salad. The beans will be blanched and then tossed in the dressing. We simmered the chicken over low all evening tonight (so we got chicken for the chicken salad and 6 quarts of chicken stock for the freezer). Now all we have to do is put it together tomorrow.
- 6 tomatoes, chopped
- 1 handful fresh oregano
- 1 handful fresh basil, torn
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- 2 garlic cloves, chopped
- 7oz green olives, stones removed
- 2 tbsp olive oil
- Place all of the salad ingredients into a bowl and mix well.
- Place the garlic, olives and oil into a food processor and blend until smooth.
- Serve with the tapenade spooned over the tomato salad.