Everyone has their favorite recipes. Whether they come from dogeared books or handwritten on yellowed paper or even crinkled laser print-outs, these recipes become favorites in the kitchen and almost become a part of us. I have several that I rely on regularly but none as much as this recipe. It’s a key player in my arsenal of recipes that first appeared in the July edition of Gourmet Magazine from 2006. I remember making it three years ago and completely falling in love with it.
A simple pasta dish of angel hair and the best, ripest tomatoes you can find (heirlooms work perfectly!) make for a really simple supper because there’s no cooking involved except for boiling the pasta. And in the dead of summer the last thing anyone wants to do is turn on the oven or stand over a stove cooking for an hour. That’s why this is such a perfect recipe that I’ll usually make weekly from now until the end of August. It tastes like summer.
It’s pretty foolproof and it’s all about technique here. Two-thirds of the super-ripe tomatoes get diced while the rest get grated with a box grater using the large holes. Pulp, juice and chop make the sauce here and the addition of lemon juice and salt give it that zing. I’ve made it with and without the sugar, that’s mostly a matter of personal preference. The recipe also says it can be made 2 hours in advance but that’s about it. It’s meant to be enjoyed relatively quickly.
I can't imagine summer without fresh vegetables, especially corn and tomatoes. Every year I eagerly wait for them to come into season. Just think of crunchy sweet corn and lusciously juicy tomatoes. This year my tomatoes have been very late, but finally just yesterday I picked four of my special heirlooms. I was more than excited to eat them. But I had to honor them properly by using them in a way that would show off their freshness and beauty. I couldn't think of a better recipe than a much-loved and often enjoyed Italian bread salad.
"This was served at our wedding last year and always delights a crowd, hence the name. Not that we have anything against Billy Idol…. It is fruity, sweet, on the lighter side and can be made more like a cooler if you increase the juice. Frozen fruit is key here as it keeps the drink cold and stops from becoming too mushy in the liquid. Frozen pre-cut fruit works fine or you can do it yourself."
I'm not the outdoorsy type. Picnics with uninvited guests, like ants, are not my idea of a good time. Sitting on the hard ground or wet grass is never much fun. So, my favorite place for a picnic is a box at The Hollywood Bowl on a warm summer night, with a meal that is perfectly prepared by my wife, Peggy.