Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70′s. But seriously, even I was getting sick of the 50′s/60′s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!
To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since we have no tomatoes of our own yet, I had to get some at the store, but I found some beautiful heirloom varieties (from California, so, not too far away) at the Whole Foods by work.
My amounts were approximate. I did not measure everything (except the vinegar and olive oil). I used about 4 medium tomatoes to 1/3 of a loaf of bread. About 12 kalamata olives, 10 basil leaves, and a sprig of marjoram — both the basil and marjoram were from the garden. If you like this exact measuring thing, the actual amounts are listed below. Knock yourself out!
Bread & Tomato . . . → Read More: Bread & Tomato Salad with Herbs
This was an experiment because I had too many zucchini (not from the garden, unfortunately), as well as a big hunk of Habernero Jack cheese from Tillamook Cheese. Yes, we finally went to the visitor center in Tillamook!
It was very interesting and aside from the Jack cheese, we came home with some Garlic, Chili Cheddar (it’s all gone). Oh yeah, we each also ate a huge ice cream cone while there. What? We were on vacation!
I found a recipe for Cheddar and zucchini scones online and adapted to use the Habernero Jack cheese. These had a spicy kick to them, but it dissipated quickly, with a really good flavor. At first, when I took them out of the oven, I thought they weren’t done yet, but it was just the melted cheese. I will definitely make these again this Summer when (hopefully) we will have zucchini from the garden. Oh, I think feta & zucchini scones would be wonderful! I’ll have to remember that…
Zucchini & Pepper Jack Scones
Adapted from a recipe on the site Taste.com.au
2 small zucchini
2 cups self-rising flour, sifted, plus extra to dust
1 tsp sugar
1 cup coarsely grated pepper . . . → Read More: Savory Zucchini & Pepper Jack Scones
Okay, so this is not the most season-appropriate dish ever but if you lived in Portland, you’d understand. We have been rainy and a little cold, although today and tomorrow are promising to be nice, sunny and *gasp* Summer-ish!
If you do have a day that is not so hot, this is a great thing to do with your oven and stovetop. I have even made the chicken version of the posole in the crockpot before, when it was too hot to simmer it stovetop.
The vegetable broth you do need the oven for, so either wait for a cool day, roast your veggies in the morning, or throw caution to the wind and crank up your oven in a 90 degree day!
Roasted Vegetable Stock
Adapted from a recipe in Gourmet Magazine
3/4 lb cremini mushrooms, halved
1 red onion, chopped
3 carrots, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
2 garlic cloves, coarsely chopped
1 zucchini, chopped
a handful of cilantro leaves
1 poblano pepper, stemmed and halved
1 tablespoon olive oil
1/2 cup dry white wine
1 bay leaf
1/2 cup canned stewed tomatoes (tomatoes and juice)
5 cups water
3/4 teaspoon salt
Put oven rack in middle position and preheat oven . . . → Read More: The Best Roasted Vegetable Stock & What To Do With It