Gather a group of foodies and chefs together for a meal and the topic is always food: ingredients, recipes, war stories and tools. When award winning culinary author, columnist and teacher Marie Simmons showcased her 20th cookbook—Thing’s Cooks Love: Implements. Ingredients. Recipe—at the latest Cooks with Books event at the Left Bank Brasserie, the buzz never stopped.

This beautifully designed book is the first publication from Sur la Table, the Seattle-based culinary retailer. Its goal: to teach cooks–—both novice and accomplished—how to stock their kitchens, select and master tools and successfully prepare over 100 recipes. As the evening unfolded and I spent some time with the author and her book, it was easy to see why Marie Simmons was the perfect choice to write this.

The evening was warm and it seemed like the entire world was out enjoying life as guests began arriving. Marie chatted and laughed with those gathered as she took up residence at a table just outside the room and started signing books. While this was an intimate gathering, I’ve always wondered if authors get squirrely signing hundreds of books at larger signings. When I asked her about it, Marie laughed and related how she once signed what seemed like thousands at a giant warehouse store. A worker had set up a long table, opened the books to the proper page, and stacked them high the full length of the table. “Marie Simmons” soon degenerated into a scribble as she worked her way through the chore. Hearing this story again made me realize how fortunate I am to enjoy the richer author experience provided by great events like Cooks with Books.

As I watched her work and interact with fans, it was obvious that Marie is one of those rare people that immediately puts people at ease and makes them feel like they have her full attention. In the dining room, Marie’s table was filled with close friends there to support her, colleagues and CWB guests. Within minutes we all introduced ourselves and were in deep foodie conversations. All were hungry, munching on fresh bread and butter and enjoying wine created by Marie’s husband, John Simmons.

Marie joined us for the first course, a vibrant, red-orange tomato saffron broth with saffron cream. When she got up to speak, she announced that the tomatoes were left out of the recipe ingredients list in the book. “We all read the galleys and made corrections but somehow they got left out. Use three pounds of tomatoes when you make this at home.” It’s somehow nice to know that even the most seasoned pros aren’t above an editing error now and then!

Chef Scott Howard came to the room and we learned that he used heirloom tomatoes in the broth. One woman detected a slight hint of seafood and asked Chef what he used. “No seafood in the broth.” He’d used three varieties of heirloom tomatoes and told us each has its own distinctive taste. This could explain the complexity of flavor.

Risotto is one of my all-time favorites so I was happy when this creamy rice dish with granny smith apples, hazelnuts and prosciutto arrived. We all loved that the prosciutto was crisp like a thin cracker. Chef Howard told us that he baked the prosciutto slices between two pieces of parchment paper to achieve this effect—one he felt was a good contrast to the soft risotto and apples.

Throughout dinner Marie worked her way around the room talking with each guest and answering questions. At times she turned and addressed the entire group with tips, background stories and observations that would help them later in the kitchen.

One guest at our table shared that she was originally put off by the book and had viewed it as a giant advertisement for Sur la Table’s often expensive, name-brand products. Marie shared that she’d had similar concerns, but had worked hard to provide a treasure trove of information and recipes that would help and inspire readers. While she loves the implements featured in the book, Marie knows that many cooks can’t always afford them so recommends alternatives both in the book and at her store appearances.

During one appearance at a cooking store, Marie began offering affordable alternatives to pricey equipment and noticed that the manager looked tense. Later he happily informed her that they had sold five thousand dollars worth of products—both the featured ones and her alternatives. Sur la Table should realize that in her concern for all cooks, Marie Simmons is really a brilliant marketer.

I peeked in my book to find out what tool was used for the main course of pork medallion sauté with figs, and discovered it was a simple meat pounder. Contrary to what many believe, this is not just a clumsy club to beat veal, chicken, and beef into shredded submission, but a useful tool that should be selected for its weight and balance and ability to flatten. As I scanned the tips and recommended care I learned more than I ever knew was possible.

As Chef Howard’s fresh apricot and blueberry tart arrived, several of us started talking about the spirit of the night. The energy level remained high, due in part to Marie. One of her friends noted that, “she’s passionate about her work and sharing it with others. Marie is a good friend and a great person.” As a self-taught cook and reader of thousands of cookbooks over the years, I recognized in Marie the mentor we all wish we’d had during our novice years. There’s a lot to be learned from her new book and I can’t wait to get started.

Get a printable copy of Marie Simmon’s Pork Medallion Sauté with Figs recipe.

There is an angel food cake in the oven that is filling the kitchen with sweet smells of vanilla and whiffs of almond. Heaven! Now, if no one slams the door or stomps through the room we should be in good shape.

This airy, pure white cake is an American classic that gets its height from clouds of stiffly beaten egg whites. The good news—there is no oil or butter to add inches to your hips or raise your cholesterol Baked in a tube pan, angel food is the most-often requested cake at Beyond Wonderful and a personal family favorite. I often serve a plain slice decorated with a pretty flower, or dress it up with fresh seasonal fruit, berries, lemon curd, ice cream or a variety of dessert sauces. Angel food is also terrific cubed for dipping into chocolate fondue, or sliced for a creamy fruit trifle.

No one knows exactly who created this simple confection but it’s suspected that it originated with the Pennsylvania Dutch during the late 1800s, which is when the cake first began appearing in cookery books. Historians speculate that this frugal group created the cake as a way to use up egg whites left over when the yolks were used to make noodles. Metal cake molds dating back more than a hundred years testify to the Pennsylvania Dutch’s impressive baking tradition.

So, why are lots of novice bakers afraid to tackle this longstanding favorite? Perhaps it’s because the cake—while simple in ingredients—does require a few specific techniques that may be unfamiliar. I must admit that my first time making angel food was a bit nerve-wracking. There was so much to think about that I hadn’t done before. But I organized the ingredients in advance, followed the recipe exactly and ultimately produced a spectacular cake that tasted and smelled divine and wowed everyone at the table. Now, I could make one in my sleep.

It’s really easy, and you have a guide with great tips—me! Let’s get started:

1. Use cake flour, not all-purpose flour. This finely textured flour is made from softer wheat with a high starch content that is perfect for angel food, chiffon and sponge cakes. You’ll find it boxed in the baking section of your supermarket.

2. Use superfine sugar as it dissolves quickly and is perfect with egg whites. It’s available in supermarkets or you can make your own by whirling ordinary granulated sugar in a food processor for a minute.

3. Sift, sift, sift, sift the flour as directed in the recipe—a whopping four times. It makes all the difference in the final product.

4. Bring your eggs to room temperature and you’ll be rewarded with a higher volume of whipped whites.

5. When you separate the eggs, make sure that absolutely no bits of yolk stray into the whites. The presence of any yolk at all will prevent the whites from forming the required stiff peaks. Print out my illustrated, step-by-step guide on How To Separate Eggs for easy reference.

6. Wash the bowl that you’ll whip the egg whites with hot, soapy water to remove any grease from previous use. If in doubt whether you’ve gotten all the grease, rub the interior with a half lemon.

7. Gently fold the flour and sugar into the beaten egg whites, being careful not to deflate them. Don’t let this scare you; just don’t approach this step with aggression or too much enthusiasm.

8. Pour the batter into an ungreased 10-inch tube pan. Leaving the pan ungreased is key, since it causes the batter to cling to the sides as it rises, resulting in optimum volume.

9. Release air pockets by running a knife through the batter. Don’t skip this step or your cake will end up with holes that ruin the perfect texture.

10. Place the cake on the lowest rack in your oven so that it doesn’t brown too quickly. You want a light brown color when it’s finished.

11. Invert the cake onto a long-necked bottle or metal rack to cool. It’s important to cool the cake in this upside-down position; otherwise it will collapse on itself. 

12. Slice the cake gently with a sharp, serrated knife; a standard blade will squish it.

13. Get a fork and dig in!

Angel Food Cake

1     cup  cake flour
1 1/2 cups  sugar
12   egg whites, room temperature
1/4  teaspoon salt
1     teaspoon cream of tartar
2     teaspoons vanilla
1     teaspoon almond extract

Preheat oven to 325°

Requires an ungreased 10-inch tube pan.

1. Sift the cake flour and ½ cup of the sugar four times. Set aside.

2. Beat the egg whites in a clean, grease-free bowl until frothy. While it’s easier to use your electric mixer, you may also whip them by hand with a whisk.

3. Add the salt and cream of tartar to the whites and continue beating until soft peaks form.

4. Slowly add the remaining cup of sugar and continue whipping until stiff peaks form.

5. Add the vanilla and almond extracts.

6. Gently add the flour to the mixture in two additions, folding by hand with a large whisk or spatula.

7. Pour the mixture into the tube pan. Sweep a knife through the batter to release air bubbles.

8. Bake on the lowest rack of the oven for one hour, or until the top is lightly browned.

9. Remove the cake from the oven and invert the tube pan on a cake rack to prevent the cake from deflating.

10. Cool for one hour.

11. Loosen the cake by running a knife around the outer edge and center tube, then unmold.

12. Place on a platter and decorate according to your taste.   
 
Preparation time: 25 minutes plus one hour baking and one hour cooling time

Get a printable Angel Food Cake recipe and an illustrated, step-by-step How To Separate Eggs.

Spend an evening with celebrated chef and prolific writer Joyce Goldstein and you’ll see why she is known as the American master of Mediterranean cuisine. Read one of her cookbooks, and experience her passion and ability to teach and inspire readers. Eat a meal prepared from her new book, Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings, and you’ll be a fan forever.

Earlier this week Goldstein returned to Cooks with Books at the Left Bank Brasserie for her fifth event—becoming one of the series’ all-time most popular guest authors. Working closely with Executive Chef, Scott Howard, she offered a menu that celebrated the summer bounty and introduced guests to the simple beauty and flavors of well prepared Mediterranean salads.

I arrived early, ordered a glass of wine at the bar and took up residence at a small sidewalk table to peruse the book while unwinding from a hectic work day. Soon the outside world faded as I became absorbed in Goldstein’s Mediterranean world. I learned that she originally developed a course on salads for students at the Culinary Institute of American in Napa Valley, then expanded it for her readers. The goal: to get cooks away from the salad bar mentality, encouraging them to try new combinations and ingredients and always taste, taste, taste before pairing.

 When the guests began arriving I headed in to get my book signed. Goldstein was seated at a small table inside an intimate dining room welcoming guests, posing for photos and answering questions. I looked forward to meeting her and was thrilled to learn that I’d been seated next to her at dinner. Our table was filled with foodies, writers and a food photographer all getting to know each other. Goldstein finished up her signing duties and joined in our now-lively conversation.

The first course arrived—the “amuse ” (”Amuse bouche” is a
French term for a tiny first course, literally “to amuse the mouth”)—a fluke carpaccio beautifully arranged with tender young greens and mustard shallot citrus dressing. One guest noted that she’d had beef carpaccio, but not tried it with fish. Both of us were pleased as we dipped the mild buttery soft slices of fish into the tangy dressing then went for the crunchy radish slices and peppery greens. I wanted to know what other types of fish worked in this recipe. Goldstein told us, “I usually prefer ahi tuna but Chef Howard has done a very nice job here. You could also use Alaskan halibut or salmon.”                                                                                                                   

Our Spanish-influenced appetizer of chickpeas with squid and chorizo arrived and quickly became one of my favorite dishes at these events. Truthfully, I’d been a bit apprehensive about the combination but was quickly won over with the beautiful colors, textures, and how the tomato vinaigrette tied all the flavors together. Chef Howard surprised us by using fresh green chickpeas that he’d found at the market earlier. Goldstein smiled and let us know “this is really a treat as they are often difficult to find. That’s why I call for dried chickpeas in the recipe.” Most had never eaten fresh chickpeas and enjoyed the raw crunch they added to the squid and chorizo. Goldstein told everyone that they grew in pods and had to be shelled—a bit labor intensive but well worth the effort.

Throughout dinner, Goldstein regularly took the microphone and talked about the dishes and their ingredients, enriching our experiences with back stories only she could provide. We learned that when training restaurant staffs she begins by setting up a tasting session that includes all of the salad ingredients and dressings on the menu. She’s found that most novices don’t understand that there is a correct way to pair salad ingredients, and not everything goes together blindly. For example, raspberry vinaigrette appears on many menus but seldom works with standard fare, so why is it included? “Read the book”, she enthused. “Read it, use it and you will master salads and dressings.”

Chef Howard prepared roasted chicken for the main course and paired it with Goldstein’s seasonal tomato and peach salad. As chef at the Café at Chez Panisse and at her own award-winning Square One Mediterranean restaurant in San Francisco, Goldstein always demanded first-rate ingredients and helped pioneer the use of seasonal, locally grown produce and ingredients. This meal—especially the tomatoes and peaches—showcased the importance of her philosophies. The celebration of summer continued as chef sent our summer galette of puffed pasty, plump apricots, and fat, juicy blackberries drizzled with crème fraiche.

The evening wound down with both spirits and tummies well nourished. I picked up my copy of the book and knew that the adventure into Joyce Goldstein’s world of Mediterranean cuisine had just begun. Inspired, my mind raced: what recipe should I make first? Fattous salad with pita bread is a tempting possibility for tomorrow’s dinner. Or, am I feeling really adventurous? Mussels with potatoes and saffron mayonnaise is definitely on my radar. Oh, the possibilities…stay tuned!

Get a printable recipe of Joyce Goldstein’s Fish Carpaccio with Mustard Shallot Citrus Dressing.

Grab a spoon and join me at the refrigerator. I made a fresh batch of velvety lemon curd this morning and it’s well chilled and calling me wildly.

This hard-to-resist citrus custard is simple to make and amazingly versatile. I spoon it on toast and use it as a filling in white layer cakes. It also makes a wickedly good lemon tart and mixes beautifully with freshly whipped cream for an instant lemon mousse or creamy trifle filling.

On the practical side, curd is a great way to use up leftover egg yolks when making a recipe that calls exclusively for egg whites. In my case, it was an angle food cake. Tonight, I’ll top the cake with berries, but tomorrow each slice will get a large dollop of the smooth yellow curd. Between all these possibilities and my busy spoon it probably won’t matter that curd keeps well in the refrigerator for several weeks.

As you review the recipe, notice that freshly squeezed lemon juice is a key ingredient, but curd gets much of its intense flavor from the oil-rich outer skin or “zest” of the tangy fruit. I prefer using a microplane to remove the yellow zest quickly without picking up any of the bitter white pith below. You could also use a sharp knife, traditional zester or vegetable peeler.

The most important requirement for perfect curd is patience. Like all custards, this must be cooked slowly over a low heat and stirred constantly to prevent burning. Don’t cheat and up the temperature or you’ll get scrambled eggs. Always strain the custard to remove imperfections and any curdled lumps.

Now, pardon me while I dig in and make a pig of myself.

Lemon Curd
1 ½ cups  sugar
1   zested lemon
½ cup  butter, room temperature
6   egg yolks, room temperature*
½ cup  strained freshly squeezed lemon juice
1/8 teaspoon salt

*You may substitute 4 whole eggs for the six yolks.

 Instructions
Set a strainer over a bowl close at hand.

1. Place the sugar in your food processor.
2. Add the lemon zest and process until well combined.
3. Add the butter and process to blend.
4. With the processor running, add the eggs one at a time, followed by the lemon juice and the salt.
5. Pour the mixture into a small saucepan and cook very slowly over low heat, stirring constantly, until slightly thickened (about 10 minutes). Do not allow the custard to boil. To check the consistency, lift your stirring spoon from the mixture and swipe a finger across its back; if your finger leaves a clear path on the spoon, the curd is ready to come off the heat.
6. Immediately remove from the heat and pour the curd through a strainer into a medium bowl.
7. Set aside to cool to room temperature.
8. Refrigerate for 4–6 hours, until well chilled. Curd keeps in the refrigerator for several weeks.

Get a printable Lemon Curd recipe and How To Zest Citrus.

If you don’t usually check out Beyond Wonderful every week, now you’ve got a reason to. I’m thrilled to announce the July 23rd launch of “Hungry for the Weekend”—our new weekly feature for busy home chefs. If you’re looking for inspiration and foolproof recipes that make weekend cooking a breeze, this is the place for you.

Every Wednesday, HFTW will present seasonal dishes with ingredients plentiful in the markets. Some weeks, we may prep for a party—other times, just for ourselves. The main point is to relax and recharge by turning off the cell phone, leaving the job behind and retreating to the simpler world of the kitchen.

First up: six sumptuous desserts that celebrate summer berries in all their plump and juicy splendor. You’ll find a show-stopping trifle, luscious shortcake, fresh fruit pie, French clafouti and two intensely flavored sorbets. Each one is a great excuse to visit your local famer’s market—or your local farm to do your own picking.

A new feature doesn’t launch itself, so it’s been a busy week for the team. Everything begins in the kitchen, where I test and retest to make each recipe sparkle. Next it’s off to the desk of our editor, Elizabeth Ellis. She makes sure the recipes are error-free and easy to use, then gives her stamp of approval. 

The real fun happens on photo day: photographer Windsor Andersen and I decided to set our berry bonanza in my flower-filled garden. After scouting the best locations outside, Windsor arrived in the kitchen armed with plates, bowls and accessories to style each dish. She looked around at what must have appeared as chaos; bowls of berries, trays of shortcake, pies and enough whipped cream to send someone happily into the next world.

Every successful shoot begins with a snack, so Windsor grabbed a spoon and sampled the Very Berry Topping. “Ummmm—that’s summer in a bowl. Let’s start with that.” Once she’d captured the perfect shot of sweet berry sorbet with vibrant purple topping, I popped the bowl back in the freezer for safe keeping while we tackled the rest of the dishes.

Later at twilight, the day’s work done, I returned to the garden with my secret stash of sorbet. The warm, jasmine-scented air was heaven and I savored every berry bite. Sure proof that great seasonal food is truly restorative—even after a 12-hour day!

Get a printable Very Berry Sorbet recipe.

When I say “garden salad,” what comes to mind?  Is it the familiar restaurant plate of colorless iceberg lettuce with pinky-red tomato bits that are covered with a mass-produced dressing? Maybe it’s their sometimes-greener version with a Romaine, a bit of shredded carrot and—if you’re lucky—some contrasting purple cabbage. Get ready for a true garden salad that is a veritable symphony of flavors, colors and texture.

I start with a variety of summer greens that also includes fresh herbs like basil, Italian parsley and mint—torn, not chopped. The larger pieces of herbs work as greens and add an intense flavor not possible with finely chopped leaves. While they are best picked fresh from the garden, you’ll find everything at your local farmers market or in the produce section of most supermarkets.

Summer brings a bounty of luscious tomatoes in all colors, sizes and varieties. I often mix the larger ones with a handful of sweet, multicolored cherry tomatoes for variety.

Grilled purple onions, orange and yellow peppers, and different squash add a smoky depth of flavor to the salad. This may seem like lots of extra work, but I always grill my veggies in big batches so I’ve got plenty on hand for lunches, weeknight meals, and salads.

With this medley of strong flavors, the dressing should be simple but have a sweet bite to set everything off. Good quality balsamic vinegar and extra-virgin olive oil with a sprinkling of salt and pepper is perfection.

Summer Garden Salad

4 cups  mixed greens
2 cups  grilled mixed vegetables
1 cup  red, yellow or orange tomatoes, cut in eights
½ cup  basil leaves, roughly torn
¼ cup  Italian parsley, leaves only
¼ cup  mint leaves, roughly torn
4 teaspoons balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup  extra virgin olive oil

1. Place the mixed greens in a salad bowl.

2. Cut the grilled vegetables into bite-sized pieces and add to the salad.

4. Add the tomatoes, basil, parsley and mint leaves.

5. Combe the balsamic vinegar, salt, and pepper in a spacious bowl and slowly whisk in the olive oil, forming an emulsion. For detailed instructions read, “How to Make an Emulsion“.

6. Dress the salad with the oil and vinegar and toss gently to coat.

6. Serve immediately.

Preparation time: 5 minutes with pre-grilled vegetables and prepared salad dressing.
Serves 6–8

Get a printable Garden Salad with Tomatoes and Grilled Vegetables and illustrated step-by-step instructions on How To Wash Greens and How To Make an Emulsion.

Trips to the farmers market always yield a treasure or two that aren’t on my shopping list. So when a vendor approached with a large sample platter of sliced, golden peaches I couldn’t resist. They were perfectly ripe, packed with flavor and dripping juice. Pie! I immediately started creating a recipe in my head.

This pie would be stacked high with glazed, sliced peaches in a basic pre-baked crust. The glaze would be simple—peaches, sugar, water and cornstarch for thickener. There would be no spices in this creation, just pure peach flavor. The topping would be whipped clouds of sweet cream—the perfect ending to a summer meal.

I headed to the peach stand and noticed that not all of the fruit was as ripe as the samples. It was a good reminder that even at the best farmers market, you need to select produce with care. The salesperson was happy to help me find the best of the bunch, explaining that they’d sold a lot that day and had brought out a new batch, slightly less ripe than the day’s first picks. Within a few minutes I was well stocked with about a dozen beauties.

Back in the kitchen, the peaches needed skinning—easy work with this blanching method, which loosens the skins:

1. Remove the peach stem with your fingers.

2. Cut an “X” into the bottom of the fruit.

3. Drop the peaches into a pan of boiling water for 10 to 30 seconds. They are ready when the skin around the “X” begins to curl. A ripe fruit peels more quickly than an underripe one.

4. Remove the peaches with a slotted spoon and place in a bowl of ice water to stop the cooking and further loosen the skin.

5. Slip the skin off with your fingers or a paring knife.

Fresh Peach Pie

 Ingredients
1 recipe  basic pie crust, pre-baked
7–8 medium ripe peaches,* peeled, pitted and sliced
1 tablespoon fresh lemon juice
1 recipe  peach glaze
~   whipped cream for topping (optional)

*Buy peaches at your local farmers market for best flavor. Supermarket peaches are often hard and tasteless.
  
Instructions
1. Sprinkle the lemon juice over the peaches and give a good toss.

2. Arrange one-third of the sliced peaches in the pre-baked pie crust. Spread one-third of the glaze evenly over the fruit. Cover with the next layer of peaches and glaze. Top with the final layer and cover with the remaining glaze.

3. Cover with plastic and refrigerate. Chill for at least six, but not more than 12 hours before serving.

4. Top with whipped cream just before serving. 
Yield: 1 9-inch pie
Preparation time: Approximately 25–30 minutes plus several hours downtime
Get a printable Peach Pie recipe and illustrated step-by-step instructions on How To Peel Peaches.
 

It’s been a rough couple of months for tomato lovers as hundreds of people across the nation became infected with Salmonella serotype Saintpaul. Investigators suspected raw tomatoes from select areas in Florida and Mexico. The U. S. Food and Drug Administration warned consumers against eating raw red plum, red Roma, and round red tomatoes, as well as their freshly packaged products like salsa and pico de gallo.

I closely followed media reports and kept current with updates on the Center for Disease Control and Prevention and the FDA websites. Local markets did a stellar job removing suspected produce and posting signs that informed customers of safe choices.

Once I’d done my homework, I felt confident heading to the market in search of the scrumptious local tomatoes I adore. After all, it’s just not summer without them! I headed to the San Francisco ferry plaza farmers market for tomatoes, peppers, cucumbers, onions and fresh basil leaves—the main ingredients in panzanella bread salad. This rustic Tuscan dish requires perfectly ripe produce and best-quality bread such as French sourdough or an Italian country loaf. Don’t even consider supermarket sandwich bread because it will disintegrate and make your salad gushy.

I had a little trouble finding tomatoes, but finally located two vendors that proudly displayed several varieties  including my favorite heirlooms in a riotous palette of colors and sizes. Their lumpy-bumpy shapes always make me smile and their flavor never disappoints. And with such a rainbow of hues, I knew my salad would sparkle like jewels in the summer sun.

At home I added some capers and dressed the salad simply with salt, pepper, olive oil and wine vinegar. Delicious! The only way this could be better would be with just-picked vegetables from a home garden.

Panzanella
     
~6 slices  country style bread, torn in 1/2-inch chunks (makes about 4
cups) 
2 large  ripe tomatoes, seeded and cut in chunks
1/2 cup  extra virgin olive oil
10–12     fresh basil leaves
½ small  red onion, thinly sliced
1 small  cucumber, peeled and thinly sliced
1 small  orange pepper, sliced
1/2 small  yellow pepper, sliced
2 tablespoons capers, drained
4 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the bread, tomatoes, and ¼ cup of the olive oil in a spacious bowl, mix. Let sit for 10 minutes.

2. Tear the basil leaves and add them to the bread mixture.

3. Add the onion, cucumber, peppers, and capers; mix well.

4. Drizzle the remaining olive oil and the red wine vinegar over the salad. Season with the salt and pepper and mix to distribute.

5. Adjust the seasonings, oil, and vinegar to your taste.

6. Serve immediately.
 
Serves 4–6

Get a printable Panzanella salad recipe.

The Aztecs got it right when they began preparing a wonderful fresh sauce made from mashed avocados, tomatoes and salt. Today, Mexican guacamole is a staple at many outdoor events and parties. The secret to success is perfectly ripe avocados. Accept nothing less or you’ll end up with a bowl of flavorless goop.

Over the years I’ve fine-tuned my recipe for maximum flavor, texture and color. There is nothing better on a blistering hot day, except maybe guacamole PLUS an icy cold beer. Sure you could rush down to the supermarket and grab a couple of tubs of expensive deli-made guacamole or—even worse—that artificial packaged green slime filled with preservatives, colors, fillers and hydrogenated oils. But why? Try this and you’ll never go back to store-bought.

I find that the rich and creamy Hass avocados, which are available year round, make the best guacamole. Choose ones with black, roughly-textured skins that yield to gentle pressure. Avoid avocados that are rock hard, bruised, or overripe with loose skins.

Cutting avocados for guacamole is easy if you follow these steps:

1. Hold the avocado in your hand stem side up. Insert a sharp knife in to the top and cut downward to the pit.

2. Move the knife lengthwise around the avocado using the pit as your guide.

3. Separate the avocado by gently twisting the two halves apart.

4. Hold the half with the pit in your hand and give the pit a good whack with the sharp blade of your knife.

5. Twist the knife slightly and lift the pit from the avocado.

6.  Carefully remove the slippery pit from your knife using a paper towel.

7. Scoop out the flesh by running a spoon around the edge of the avocado.

Guacamole

4      ripe Hass avocados
3      tablespoons fresh lime juice
2      ripe tomatoes
3      tablespoons minced scallions
1–2  serrano chiles, minced
½     cup  chopped cilantro
¼     teaspoon freshly ground black pepper
½     teaspoon salt
1       bag  corn or tortilla chips

Directions:
1. Cut the avocados in half; remove the pits, scoop out the flesh, and place it in a medium bowl.

2. Mash the avocados with a fork until they reach a chunky-creamy consistency.

3. Add the lime juice and mix.

4. Cut the tomatoes in half, discard the pulp and seeds, and chop the flesh.

5. Add the scallions, chiles, half of the tomatoes, half of the cilantro, salt and pepper to the avocados. Mix thoroughly.

6. Taste the guacamole and adjust the seasonings.

7. Spoon into a serving bowl and decorate with the remaining tomato and cilantro.*

8. Serve with chips.

* If you choose to refrigerate the guacamole before serving, place plastic wrap directly on top of it to slow the browning.

Yield: 2 ½ cups

Get a printable copy of the Beyond Wonderful Guacamole recipe and an illustrated, step-by-step guide on How To Peel, Pit, and Scoop Avocados.

I love picnics! Whether it’s a solo morning hike in the fog-shrouded hills with a thermos of coffee and muffins, or more elaborate fare shared with family and friends, I’m always game. So when the kids wanted to take our seventeen-year-old houseguest, Mahi Titus, kite flying on the shores below the Golden Gate Bridge, I sprang into action.

Mahi is from New Delhi, India and had come to spend a few days with us before heading to the Global Young Leaders Conference in Washington DC and a United Nations event in New York City. We’d done a whirlwind tour of Chinatown, Fisherman’s Wharf, North Beach, and snaked her down Lombard “the crookest street in the world”. Our kite-flying destination offered a breathtaking view and the perfect winds to get our dragon kites airborne.

My three rules of picnicking are easy, easy and easy. So lunch was lots of sliced cold cuts, cheeses, pickles, black olives, munchies and cold drinks. For dessert, I packed up a platter of freshly baked chocolate Guinness cupcakes that I’d just finished testing for the website that morning. We also had a large, crab-shaped sourdough bread from Fisherman’s Wharf, whose claws would make fun sandwiches.

As the kids worked together on the kites, I set a big checked tablecloth with bright plastic plates and piled on the food. I couldn’t resist licking a bit of chocolate-cinnamon buttercream off my fingers as I arranged the cupcakes. One taste settled it—the kids could have the meats and cheeses; my lunch would be several of these decadent treats!

The kites provided plenty of drama—particularly for little Sammy, who wailed in distress as the green dragon crashed on the rocks. Fortunately, his sunny mood was easily restored by a huge supply of black olives. He fitted an olive on each tiny finger and cried out happily, “look, I’m an alien!” As the olives disappeared into his mouth, we all agreed that he looked more like a chipmunk.

As I savored my second (alright, third) cupcake, I reflected on the incredible power of simple food in a beautiful outdoor setting, shared with people I love. It’s what summer is all about.