Idea: America, Yeah!

Happy Independence Day.

This is the only day of the year when I really enjoy Budweiser beer. It's a certain combination of the heat, Americana, and a trip I took to St. Louis a few years ago that makes what's normally frat-boy pisswater taste so good. So, crack open an ice cold Budweiser beer, and celebrate the good old U.S.A.

There's plenty to celebrate, too. We've been though a rough go of it for the last seven years. Now, we're standing at a crossroad. The opportunity is there to put our country on the right path. You see it all around the world of food. Local ingredients, the expansion of farmers' markets, reusable bags in more and more hands- it's all a sign that things are moving in the right direction. At the moment, it's a small movement, but, the more we show people that making small changes actually makes their lives better, more people will hop on board. So, while you're eating your hot dogs and hamburgers, hand someone a locally grown plum (or whatever fruit is in season near you) and watch their smile as they taste something they haven't tasted in years.

Oh yeah!

Warm Caprese Salad

1/2 lb. Fresh Mozzerella Cheese
4 Fresh, Ripe Tomatoes
4 Cloves Fresh Garlic, crushed and chopped
1/4 Cup Olive Oil
1/4 Cup Fresh Basil, snipped or sliced
Balsamic Syrup, or balsamic vinegar

This is a spin on a traditional Caprese Salad. The tomatoes are crushed and served warm. Balsamic syrup (or vinegar) is added.

Notice something in the ingredient list? This dish is all about getting crazy fresh, full of flavor ingredients. It's bursting with the flavor of summer. It's also called a 'salad,' which makes me smile, as the main ingredient is cheese. There should be way more salads like this. It might rival jello salad for top salad of the last 200 years.

Start by slicing your favorite fresh mozzarella cheese into half-inch slices. For those who haven't tried it, fresh mozzarella is way different than traditional pizza cheese. The moisture content and creaminess are much more pronounced. It's almost like eating salty sweet cream, and I mean that in the most belly-rubbing way. Best to let the cheese reach near room temperature, if you have the time.

Peel and seed the tomatoes, then crush them in your hand. You can do without the peeling, if you really want to, by seeding then dicing the tomatoes. Crushing is pretty fun, though. Heat oil, and add tomatoes and garlic. Cook over medium-high heat for about 4 minutes. You're not making sauce so much as breaking the tomato down a little bit.Remove tomatoes from fire, stir in basil, and spoon over cheese.

Squirt a bit of balsamic syrup, if you have it. If you don't, you can pick some up at a good grocer, or make it yourself. Balsamic syrup is a really reduced version of balsamic vinegar. It's amazingly sweet and earthy. You can put it on ice cream. Honest! If it's not your cuppa tea, pour a little bit of balsamic vinegar on top instead. Don't go overboard with either, make it more of an accent.

Technique: Peeling a Tomato

It's tomato season. The vines are heavy with ripe red (yellow, orange, black...) fruit. The question often asked at this time of year is: 'How do I peel the damn thing?'



It's a pretty simple process, really. Bring a pot of water to boil. Submerge tomatoes for about 45 seconds. Immediately transfer tomatoes to an ice water filled bowl. This is done to stop the tomatoes from cooking. After a minute remove tomatoes from ice bath. The skin will now have separated from the meat of the tomato, making it easy to peel. Hooray!

French Beans With Bacon

1/3 Pound French Beans, use string beans in necessary
2-3 Slices Bacon
2 Cloves Garlic, chopped
1 Shallot, diced
1/2 Sweet Bell Pepper, diced
Salt

Goodness, this is a tasty one. It's a nice compromise dish, too. You get to eat some healthy veg, but there's a little bacon, too.

Begin by dicing two (or three...) slices of bacon. Cook over medium heat until bacon turns a nice mahagony. Remove bacon to a paper towel, and drain off most of the fat, leaving about two tablespoons.

Add garlic, shallots, and beans. Cook for about four minutes, until the beans begin to show a bright green color. Add diced bell pepper, and cook another minute. Add bacon, a pinch of salt, toss, and serve.

Drink of the Day: Pimms Cocktail

A Pimms cocktail is my favorite summertime drink.  Pimms is a British liquor made with a gin base, and flavored with herb, spice, and citrus.  It has a totally unique flavor, and, blended the right way, makes for a great refreshment on a hot afternoon.

Mix, over ice:

• Two Parts Pimms
• One Part Gin
• 4 Parts Lemon-Lime Soda

Now for the secret weapon...cucumber!  Bet you never thought you'd be putting a vegetable in your cocktail, eh?!  Well, there's a first time for everything.  Cut about half a cucumber into the pitcher your mixing the drink in.  Give it a good stir.

Pour the cocktail into a glass filled with ice.  Garnish with a little cucumber and slice of lemon.