Wednesday, August 3, 2011

Summer Tips

** Oiling a grill after it's hot is the best way to prevent food from sticking,
but using a basting brush can lead to drips, which can lead to flare-ups.
Instead, saturate a tightly rolled paper towel with about a tablespoon of oil
and, using tongs, gently rub it across the grates of the grill.

** As watermelons do not ripen after picking, it's important to know a few
tricks to select a good one. A ripe watermelon should have a drab but smooth
rind; a glossy coating is a sign of immaturity. Watermelon experts listen for a
thump when they lightly smack the melon instead of a hollow or musical ring. If
you buy a precut one, look for a moist, dense, firm texture, without any white
streaks. And, if you end up with a not-that-great one, a small sprinkling of
salt - kosher salt is fine, but large crystal sea salt is better - will sharpen
the flavors and add a delicate crunch.

** Look no further than your refrigerator for simple summer sauces. Add pesto,
chopped herbs, roasted garlic, wasabi or a squeeze of citrus to store-bought
mayonnaise for cool and creamy accompaniments to poultry, meat, or fish.

** This summer, make oven-dried tomatoes. Smaller varieties like cherry, pear
and plum tomatoes work best; just make sure you use tomatoes of a similar size.
Preheat the oven to 250F and puta rack on a baking sheet. Halve the tomatoes
lengthwise and lay on the rack, skin side down. Generously sprinkle with kosher
salt and freshly ground black pepper, and strew some fresh herb sprigs, like
thyme or rosemary, over the top. Roast until the tomatoes are barely moist and
shriveled, anywhere from 2 to 6 hours, depending on their size. Pack oven-dried
tomatoes tightly in a sealed jar drizzled with extra-virgin olive oil and keep
in the fridge. Use within 10 days.

No comments: