Back to Articles

COOL IDEAS FOR WARM AND HOT WEATHER 2008   By Sheilah Kaufman


Don’t like to heat the kitchen up or do much cooking when the weather is hot?  Here are some cool ideas for hot weather dining.

 STRAWBERRY SOUP 

My friend Paula loves to make this when strawberries are in season.  I like to serve this in cups or mugs and just let my guests drink it!
  • 1 quart strawberries, about 1-1/4 to 1-1/2 lbs
  • 2 cups freshly squeezed orange juice
  • 1 teaspoon vanilla
  • 1/4 cup sugar, or to taste.
Wash and hull strawberries. Combine all but 6 strawberries with orange juice in blender and whirl until done.
Adjust vanilla and sugar to taste. Coarsely chop the remaining strawberries to use as garnish.
Refrigerate until chilled.  Longer it sits, the better the flavors will blend.
Makes four fairly large bowls of soup.

EGGPLANT SALAD WITH OLIVE OIL (A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)

This can be served on lettuce leaves, or by itself as a salad/side dish.

  • 3 large eggplants, stems trimmed and leaves removed
  • juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon salt

Pierce the skin of the eggplants all around with the tip of a small sharp knife.
Cook over an open flame (a charcoal fire is preferable but gas will do), turning
occasionally, until the skin is charred and the flesh has softened. Or broil about 8 inches from the broiler heat for 25 minutes or until soft.
Using the flat side of the blade of a knife, gently tap all around the eggplants.
With a sharp knife, carefully peel the skin off the eggplants from top to bottom while it is hot. Cut eggplants diagonally in 1/2-inch slices, remove the stems, and discard.
In a large bowl, mix 2 cups of water with half the lemon juice. Place the eggplants in the water for a few minutes to cool. Place eggplants in a fine sieve and drain well, pushing the eggplants with a wooden spoon.
In a bowl whisk together the olive oil, remaining lemon juice, garlic, and salt.
Whisk into drained eggplant, cover, and chill. Serve cold.

Serves 6

ZUCCHINI WITH RICE (A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)

This is a very light summer lunch dish or it can be a served on the side with any meat dish. Serve at room temperature, or cold.

  • 1 1/2 pounds fresh zucchini
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 large bell pepper, seeded, cored, cut in quarters lengthwise and thinly sliced
  • 2 large tomatoes, peeled and coarsely chopped
  • 1 1/2 tablespoons uncooked medium-grain white rice
  • salt

Garnish::

  • 1 tablespoon finely chopped fresh dill
Wash and scrape the zucchini and cut in 4 lengthwise pieces, then cut crosswise (from the middle) making 8 pieces. Arrange zucchini in a saucepan side by side. Heat oil in a skillet, add onions and garlic, sauté 6 to 7 minutes, add green pepper and tomatoes, and cook another 3 to 4 minutes. Pour the sautéed vegetables over the zucchini, add rice, salt to taste, and 1 ¼ cups water. Bring to a boil, cover, and simmer 20 to 25 minutes.
Remove from heat and let it cool. It is eaten cold or room temperature. Top with finely chopped dill.
Serves 4

CIRCASSIAN CHICKEN

A delicious alternative to chicken salad. You might want to spice it up with some Tabasco or hot sauce.

(A TASTE OF TURKISH CUISINE by Nur Ilkin and Sheilah Kaufman)

  • 3 chicken breasts, boned and skinned
  • 3 cups chicken broth or stock
  • 3 slices day-old white bread with crusts removed
  • 2 tablespoons extra virgin olive oil or walnut oil
  • 1 tablespoon margarine
  • 1/2 cup finely chopped onions
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1 1/2 cups walnuts (plus additional for garnish)
  • dash of hot sauce (optional) or pepper paste
  • 1/4 cup chopped fresh parsley for garnish
Place the chicken breasts in a large pot with the chicken broth, bring to a boil, cover, and reduce heat to simmer. Cook gently for 15 to 20 minutes or until chicken breasts are done. Be careful not to overcook them. Remove chicken from the pot and save the cooking liquid. Let chicken cool, then cut chicken into strips, or shred.
Quickly soak the bread in some of the cooking liquid and squeeze the liquid out immediately. Crumble the bread and set aside.
In a small skillet, heat the olive oil and the margarine and sauté the onions for just a minute or two. Do not let the onions brown. Stir in the garlic, paprika, salt and pepper to taste, and remove the skillet from the heat.
Place the walnuts in the food processor and coarsely chop. Then add 1 cup of the reserved chicken broth, the onion mixture, and bread. Process for just a minute until mixed. Add salt and pepper to taste and a dash of hot sauce (or pepper paste) if desired and blend to make a smooth sauce. If sauce is too thick add a little more of the chicken broth. Place the cooked chicken on a serving platter and pour the sauce on top.
Mix well and garnish with paprika, parsley, and walnuts, if desired. Serve cold or at room temperature.
Serves 6 
 
Back to Articles