Mediterranean caprese salad

I don't know if we can go back to regular oil-and-vinegar caprese after this. I love a good caprese salad, but I accidentally keep typing "craprese" and that's sort of a fitting description for a lot of them. If the mozzarella is rubbery or cold, if the tomatoes are mealy or out of season, and if the dressing isn't lively and tangy, then they're just...nothing. I mean, they're bad, but more than that they're just absent any flavor or texture or redeeming qualities.

However, tomato season is upon us, so it's much more likely that your tomatoes will be delicious. And if you have any access to a backyard, side yard, fire escape, community garden, etc, I implore you to plant some basil and mint. Both of these plants are hardy in the summer and will save you so much money at the grocery store. AND, you'll have no excuse not to make the pesto that accompanies this caprese salad (and that you'll want to pour on everything).

So, we have good tomatoes and a tangy interesting pesto, but what else does this salad need? Well, I also implore you not to serve cold mozzarella. Room temperature is SO MUCH BETTER. If you can get even a decent mozzarella, I think it's improved exponentially by sitting out for a short time (or, if you're also in the middle of our current heatwave, a few seconds?). And, I like to guild the lily by sprinkling a generous amount of crumbled, salty, briny feta on top. Is it necessary? No. Is it delicious? Yes. Should you do it? Without hesitation.

Buy a rainbow of heirloom tomatoes and you have a showstopper for a dinner party that requires basically no effort (I even opted for a pre-cut cheese because I'm that lazy) and better yet, NO COOKING. Did I mention the heatwave?

We ate it yesterday as Sunday lunch on our back porch with some prosciutto and salami, some Bantam Bread, and white peaches. A glass of cold rose or Sancerre would have made it heaven, but I'm old now and can't day drink without needing a nap and an Advil, so we forwent the wine. Boo.

Mediterranean caprese salad

4 large heirloom tomatoes
1 large or 2 medium balls of mozzarella or burrata
½ cup crumbled feta
¼- ½ cup mint and basil pesto (recipe below)

Mint and basil pesto
1½ cups basil leaves, loosely packed
½ cup mint leaves, well packed
1 large garlic clove (or 2 smaller ones)
1 medium shallot, quartered
2-3 Tbsp lemon juice (juice of 1 large lemon)
1/3 cup olive oil
1 tsp kosher salt

To make the pesto:
Place all of the ingredients except the oil in a large food processor or blender. While the machine is running, pour in the oil and blend until you've reached your desired consistency. Add salt to taste.

To assemble the salad:
Alternate the mozzarella and tomatoes in whatever color combination you like. Top with the mint and basil pesto and sprinkle with the feta.

Serves: 3-4 as a main course, 5-6 as a side

Corn dog fritters

Hey all- it's July 4th, which means you may be feeling somewhat festive (or, at least, someone close to you is feeling festive enough to throw a BBQ. One of my favorite things when we lived in NYC was that Shake Shack would serve the most amazing corn dogs only on Memorial Day, July 4th, and Labor Day.

We've tried to recreate them at home and it's sort of a gross process. The smell of frying oil sticks around in my hair long after the dogs have been consumed. And, they require SO MUCH OIL. I mean, I was theoretically aware of how much was required to properly fry something, but doing it yourself is...jarring. 

So instead, I tossed some hotdogs into my favorite corn fritter recipe, made a few tweaks, and called it a day. These guys are delicious and require a comparatively scant two tablespoons of oil. Use avocado oil and it's even a good fat! And since I've used corn flour instead of wheat flour, these fritters are naturally gluten-free.

A couple of notes:
- Swap out the milk for almond or coconut milk to make these dairy-free.
- Cooking times on these fritters or patties vary widely. I made them once and they browned in less than 3 minutes. If I'm impatient about heating the oil, it takes up to 7 minutes for a golden crust to form.
- We've been getting our eggs from a local farm, so the sizes range from small to ostrich. Not really, but some of the eggs are gigantic. One of the giant ones is sufficient for this recipe, but if yours are a regular uniform size, use two.
- If you can, use fresh corn cut from the cob. It tastes so much better.

 

Corn dog fritters

½ cup corn flour
¼ cup fine corn meal
½ tsp salt
¾ tsp baking powder
¼ tsp Aleppo pepper, cayenne pepper, or ½ tsp paprika
2 tsp honey
¼ cup milk
1 extra large egg (or 2 large eggs)
1 cup corn kernels (1 large ear)
1 cup chopped hotdogs (2 large)
2 Tbsp avocado oil for frying

Combine the dry ingredients in a large bowl. Add the wet ingredients and mix well. Let sit for about 5 minutes to let the baking soda activate- this is about the time it takes to get the oil hot.

Heat the oil over a medium-low flame until very hot. Add about ¼ cup of the corn mixture (for large patties) or 1/8 cup of corn mixture (for small fritters) and let them brown on one side before flipping, about 2-4 minutes. Flip and cook on the other side until deep golden brown, again about 2-4 minutes.

Serve with ketchup, mustard, and whatever other dipping sauces you might like.

Yield: 6-7 large patties or 14-16 small fritters

Chard, corn, and garlic scape pasta salad

Are you guys ever surprised by your own agency? I feel like I've gotten more on board with the decision-maker role, but some things still catch me off guard. For example, I often forget that I can change the radio station in the car when I hear a song I don't like. I'll listen to something really annoying until it suddenly occurs to me, "I could change this." I'm a weirdo.

That said, you don't have to live with boring basic pasta salad! (In fact, you don't have to bring pasta salad to parties at all, but you'll want to when you read this recipe.)

Pasta salad feels like one of those things that food snobs are supposed to hate. But I'll be honest, my mom makes one that, on paper, sounds gross (pasta, mayo, celery, hard boiled eggs, celery salt, etc), but is actually delicious.

However, more often than not it's included on a BBQ table as more of an afterthought than a star. But this guy right here, is a star. It's nutty, salty, crunchy, tangy, and full of greens. AND, it's vegan. When do you have a pasta salad whose flavor doesn't hinge on some meat or cheese? Use a gluten-free pasta if that fits your dietary needs and everyone is happy.

A few notes:
-None of these veggies need a ton of cooking and I would eat corn raw all summer if you let me. But if you like things more well done, feel free to increase cooking times. Just a note, the more you cook garlic scapes, the mellower the garlic flavor gets, so I would advise against overcooking them lest they lose their kick entirely.
-Don't be afraid of salt here. Since there isn't a traditional sauce or a terribly large amount of oil, the flavor of this pasta hinges on the salt (and the veggies, nuts, lemon, and olive oil, but mostly, the salt). I oversalt the pasta water (use what you normally would and then add another 2 large pinches) and season the veggies as they're cooking and again once you've added all of the ingredients together. It may feel like a lot of salt (and taste throughout cooking and prepping, lest you add more salt than you personally enjoy), but I do think it's necessary to have a hefty amount of seasoning here.

Chard, corn, and garlic scape pasta salad

¾-1 lb dry pasta (in v salted water)
3 Tbsp olive oil, divided
1 large head chard (if less than 8 leaves or if very small leaves, use two heads)
8-10 large garlic scapes
3 medium or 2 large ears of corn
2-3 Tbsp lemon juice
½ cup roasted cashews, roughly chopped
½ cup marcona almonds, roughly chopped
1 cup torn fresh basil
1 tsp kosher salt
Pepper
Nutty cheese (optional)

Bring water to a boil and cook your pasta according to package directions. Once cooked, drain the pasta and add to a large bowl and toss with 2 tablespoons of olive oil.

While the pasta is cooking, wash and chop the chard, garlic scapes, and corn. In a large sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chard first and allow it to wilt for 1 minute. Season with more salt. Add the garlic scapes and cook both veggies, tossing and stirring frequently, for about 5-7 minutes. Add the corn kernels and cook for another 3-4 minutes.

Add the cooked vegetables to the pasta and olive oil and toss. Add the lemon juice and toss again. Add the chopped nuts and torn basil and toss again. Test for seasoning and adjust with more salt and pepper as needed.

If using, add the cheese just before serving.

Yield: So much pasta salad. But seriously, at least 6 adult servings, more if this as a side dish.