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Inside Market Hall

It's TOO Hot to Cook!

07 July 2010

From Florida to Seattle, New York to Arizona - it is HOT out there this week! With temperatures rocketing up to 100 degrees, it's safe to say that the last thing any of us want to do is crowd into the kitchen with stovetops roaring and ovens blazing. 

No, on days and nights like this, we like to keep the kitchen as cool as possible. We'd much rather open a jar of Piquillo Peppers then roast a red pepper over the flames - it's much simpler to shuck a dozen oysters than to sear scallops - and it's certainly preferable to drizzle extra virgin olive oil over a few sliced tomatoes then to stir a pot of bubbling ragu all afternoon.

We've come up with a list of simple ideas to keep it cool this summer - not exactly recipes...more inspirations.  Adapt them at will, make them your own, and above all, have fun and stay cool!

Smaller Bites

  • Make a filling of Ortiz tunacapers, a little chopped red onion, parsley and a tiny bit of mayo. Stuff into Piquillo peppers.
  • On toothpicks, skewer hot cherry peppers and Manchego (or any firm and salty cheese) and serve with chilled rosé.
  • Set out a bowl of dukkah, a bowl of extra virgin olive oil and a stack of sliced baguette.
  • Hard cook some eggs (just a little cooking!). Mash the yolks with Black Truffle Dijon, mayo, salt and pepper. Spoon back into the whites and drape with an anchovy filet.
  • Slice Barolo salami 1/4 inch thick and top with a dollop of mostarda.
  • Combine drained Cerignola olives with orange zest, whole cloves of garlic and Peperoncino Franto - let sit for a day. Enjoy.
  • Do as they do in Basilicata - eat Peperoni Cruschi while enjoying a beer.
  • In a food processor, combine drained feta, harissa, a little yogurt and parsley. Buzz together. Serve with crackers or even better, warm pita.
  • Gazpacho! Combine fresh tomato, cucumber, red onion, bell pepper, a little garlic and tomato juice (or water) in a blender. Buzz together with sherry vinegarextra virgin olive oil, salt and a little Pimenton de la Vera. Chill and serve ice cold.
  • Whisk together Sudachi juice, minced shallot and a little cilantro - serve with freshly-shucked oysters.
  • Slice the best tuna you can find into 2" x 1" fingers, like a fat french fry. Drizzle with Olio Verde Limone and a light sprinkling of Maldon salt. Serve ice cold.

Sandwiches

  • Slather focaccia with Black Olive Pate and stack on sliced tomatoes, fresh mozzarella and a good handful of arugula.
  • Whisk together mayonnaise with Basil Paste. Roll up lavash bread or flatbreads with mayo, turkey, shredded romaine, sliced tomato and a scattering of black olives.
  • Stack Ventresca, hard-cooked eggs and anchovies onto sliced baguette. Drizzle with extra virgin olive oil and eat.
  • Stir together fresh ricotta with pesto and stack onto bread with sliced tomatoes and bacon (use the microwave and you won't feel the heat!).
  • Combine Ortiz tuna, chopped scallions and extra virgin olive oil. Layer on to a halved baguette with Piquillo peppers and a handful of greens. Roll up in plastic and let sit for 30 minutes before devouring.
  • On whole wheat bread - spread mostarda on one side, mayo on the other. Lay on good sliced ham, good cheddar and butter lettuce.

Sweet things