Posted by: Ernest Barteldes | June 27, 2019

Cooking in Summer: Stay Away From The Oven!


 

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Source: Second City 

By Ernest Barteldes

 

I’m not one to mind the heat much during the summer months, but there are days when it’s unbearable to do so: the other day, I was making Hawaiian sweet and sour ham on what turned out to be a very sticky day, and just the heat from the skillet and the boiling rice next to it combined with the general feel was so overwhelming that I started feeling a bit nauseated, so I needed about three glasses of water and a long rest before I could do anything else.

During the summer, I avoid the oven like the plague – I only use it if I absolutely have to, so most of what I prepare during summer is either grilled, pan-seared or even raw. Also, there are some main courses that taste great served cold, even if at first they might sound strange.

One recipe I love to make came from a collectible box I used to have called Grandma’s Kitchen. For years I kept two of those boxes, which kept recipes that came in the mail every week or so. Those boxes are unfortunately long gone but the recipes I used frequently are burnished in my memory forever. It is a simple vegetarian spaghetti that is actually served cold – you simply prepare the sauce with fresh tomatoes, basil and garlic that is blended together in a food processor or blender and refrigerated while the pasta cooks. Once done, simply add the sauce then added to freshly boiled al dente spaghetti.

As accompaniment a simple green salad would do.

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Cold Spaghetti

Source: Grandma’s Kitchen

Ingredients:

  • 4 ripe tomatoes – peeled and seeded
  • 3 cloves garlic, peeled
  • 1/3 cup chopped fresh basil
  • 1 teaspoon olive oil
  • 1/2 teaspoon white sugar
  • 1 (8 ounce) package uncooked spaghetti
  • 1/2 cup shredded Parmesan cheese

 

Instructions:

 

In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.


Responses

  1. Nice cooking article and and the recipe seems to be simple and delicious. Great job as usual, Ernest! 👏 🥇


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