Too Hot To Cook

It is too damn hot to cook. It is also, unfortunately, too damn hot to grill; our grill is in full sun, so even though I'm craving grilled fish, that is not on the menu. Maybe next week.

What we're eating right now is food that doesn't require cooking. Cold sausages. Green salads. and lots of antipasti, which make for a terrific snacking meal. With a cool glass of rose or Prosecco, this is how summer is done right.

Here are couple of my favorite antipasti. Slice, stir, marinate, and enjoy.

Anitpasti dinner. On the deck. At sunset. Life is not all bad...

Marinated olives and feta

Marinated Olives and Feta

1 ¼ c olive oil (divided)
1 shallot, sliced thin
1 t oregano
1 t grated lemon zest
¼ t red pepper flakes
8 oz feta cheese, cut into ½-inch cubes
1 c green olive
1 c Kalamata olives

Combine olive oil, shallot, oregano, lemon zest, and red pepper flakes in a medium saucepan, and cook over low heat for 20 minutes. Remove from heat and very gently stir in feta cubes and olives. Cover and let cool to room temperature.

Just before serving, stir in remaining ¼ c olive oil. Can be served immediately, or refrigerated for up to one week (return to room temperature before serving, to let the olive oil liquefy). Serve with bread to sop up the flavorful oil.

Roasted peppers

Roasted Peppers

3 bell peppers, mixed colors
3 T olive oil
1/2 tsp minced garlic
2 T basil leaves, sliced thin
2 T capers (optional)
salt and pepper

This recipe requires an open flame, either a grill or a gas burner.
Place whole peppers on open flame, either on the grill or balanced on a large gas stove burner. Char every side of the pepper, turning with metal tongs as necessary. When peppers are 80% covered in black, put them in a bowl and cover with plastic wrap. Leave at least 10 minute, then rub of the charred skins, using your fingers; they should come off easily.

Slice peppers and discard cores and seeds. Combine in a bowl with the rest of the ingredients, seasoning with salt and pepper to taste. Marinate at least a couple of hours, or in the fridge for up to a week. Bring to room temperature before serving. Eat alone, on toasts (see tomato bruschetta recipe) or on sandwiches.

White bean salad

White Bean Salad

1 can white beans, drained and rinsed
zest and juice of 1 small lemon
2 T mixed fresh herbs, minced: rosemary, basil, thyme, oregano
2 T minced onion
2 T olive oil
salt and pepper

Whisk together lemon zest, lemon juice, olive oil, herbs, and onion. Add beans and salt and pepper to taste. Marinate at least a couple of hours, or in the fridge for up to a week. Bring to room temperature before serving.