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Published in the Aug. 3, 2005 Albany Times Union By Stacey Morris
The Joy of Not Cooking
Summertime and the livin’ is…lazy. That’s right – and it’s OK to admit. Whether it’s because the weather is too hot, too picture-perfect, the ball game’s about to start or you’re finally going to pay some long overdue attention to your back yard hammock, turning your stove knobs to an ‘on’ position is the last thing on your mind during these hazy, languid months. And because it’s summer, you’re in luck where a dinner sans cooking is concerned. Whether it’s take-out or a creative use of salads, produce, cheeses and other cold foods, there are plenty of dinner options that won’t involve you and a hot kitchen. First, there’s take-out – not the fast food variety – but the freshly prepared deli kind. Prepared salads like Tabouli, pasta, chicken, potato or tuna are perfect centerpieces or side dishes to a meal. Depending on your level of hunger, you could add a roasted chicken (the ones most supermarkets have at the ready) a bag of pre-washed and cut lettuce and you have a meal. The key here is to keep the ingredients fresh and light. Let the heavy meals begin after the leaves have fallen. “One of my favorite things when I’m not cooking are Middle Eastern foods,” said Sus Kongsbak Larsen, a Glens Falls-based mediator. “I’ll pick up things like tubs of olives, breads, Hummus, Baba Ghanoush, some cheeses, salads and of course, baklava for dessert.” And who said Italian cuisine has to equate with steaming bowls of pasta? Some of the tastiest un-cooked feasts are Italian in origin and include fresh mozzarella, marinated sun dried tomatoes, pasta salads with herbs and olive oil, roasted peppers in oil, savory meats such as salami or Prosciutto, a bit of extra virgin olive oil for dipping and a loaf of Pane Paesana bread. Put it all together on a platter and you have antipasto – the perfect summer meal. With area farmers markets in full bloom, it’s the easiest time of year to make a meal out of lush, leafy garden lettuce. Add a mound of fresh Chevre, slices of tomato, yellow pepper and avocado, some artisan bread and olive oil and you’re set. Then there’s the American stand-by that most of us don’t rely on for dinner – the sandwich. If your pantry is well stocked, it’s just a matter of whipping together the right ingredients for an Italian sub, turkey club or tuna sandwich. Or, to make it more of an occasion, make a platter of tea sandwiches and let your imagination roam freely. Make a variety for every taste, from tuna, turkey, bologna and cheese to cucumber-cream cheese and peanut butter and jelly. Cut the sandwiches in quarters and do remember to remove the crusts. Add chips and salsa and/or a salad and your meal is ready. Rye crackers and baguettes might not sound like dinner, but add a platter of artisan cheeses (Brie, St. Andre, Boursin, Gouda and Getost to name a few), rounded out with berries, grapes and chilled white wine and you have nothing less than no-cook magic. Then there’s the matter of family fare, for which Clifton Park resident Jacalyn Geisel relies on pantry items that are simple and nutritious. “During the summer, we love tuna salad with cottage cheese on the side and melon for dessert,” said the mother of two. “Or sometimes I’ll peel oranges, slice them unsectioned in thin, round slices and put them in the freezer till they’re well-chilled for a great dessert.” And if she and the family are in a hurry, Geisel will whip up smoothies in the blender using plain yogurt and fresh berries. “We top them with wheat germ,” she said. “The kids love them and they’re healthy.” Valerie Tew of Lake Luzerne said she’s always relied on a Caesar’s salad with a bit of leftover chicken for nights when her kitchen is closed. “The secret is in my dressing recipe,” she said. “It drives people wild.” And what summer meal would be complete without a cool dessert? Matt Funiciello, owner of Rock Hill Bake House in South Glens Falls, said he often looks no further than his own breads to fill the bill. Below are menus for non-cooked summer meals – all to suit a variety of tastes – and if none of it appeals to you and you still don’t want to cook, there’s one final option – reservations. Middle Eastern Delights
Tuna Tonight
A Taste of Italy
Green Is In
Tea Time
Hail Caesar!
Pass the Calcium
Salad Days
That 70’s Meal (inspired by the dieting customs of the 70’s)
Smooth Move (For a meal and dessert in one on the run)
Cool as a Cucumber
Fruit of the Sea
Valerie Tew’s Chicken Caesar Salad 1 head of romaine lettuce washed, outer leaves discarded or saved for other uses, chopped or torn into bite size pieces 1 large egg yolk 2-inch ribbon of anchovy paste (or 2-3 fresh mashed anchovies). The paste is a concentrate so the flavor will develop as the dressing comes together. 1-2 cloves of garlic 1 medium lemon cut in half. 1/3 cup olive oil Grated Parmesan cheese (about a 3x3 inch block) Croutons Store-bought cooked chicken breast (bring to room temperature if cold) Cut the garlic in half and rub over the bottom of a large, wooden salad bowl. Add anchovy paste to bowl using the back of a metal spoon to rub the paste into the bowl. When that is softened add in the juice the half lemon. Then add in the egg yolk. (The lemon actually "cooks" the yolk, however, the yolk should be fresh out of the refrigerator). Combine ingredients thoroughly and add olive oil a little at a time. Do not over mix it or it will turn into mayonnaise. Add a couple of good-sized pinches of the cheese and mix it all together. Take the back of the spoon and dip it in the dressing. You are looking for a consistency that isn't too pasty but not to wet either. The dressing should have a nice "sheen" look to it. Let it rest for about a minute, taste test and add more lemon or oil if necessary. Add the lettuce and mix together. Add more cheese if you wish and the croutons (optional) and top off with sliced chicken.
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