An Ode To Summer Tomatoes

summer tomatoes

Summer is fleeting by and I couldn’t let it go without paying homage to all the beautiful tomatoes I’ve enjoyed all season long.  Summer tomatoes are the absolute best, there’s nothing like the taste of a fresh vine ripened tomato.

I can’t even begin to tell you how many sweet as sugar, clustered tomatoes on the vine that have graced my table, I can’t resist, they’re so gorgeous!summer tomatoes

Heirloom tomatoes are another big favorite of mine, the different varieties have a history that has been passed down through several generations. It’s been said that if you’ve never tasted an heirloom tomato, then you’ve never tasted a real tomato, I agree.

I love the odd and quirky shapes they have as well as their colors that range from near black to pink, golden yellow, green and ruby red, and the funny names like mortage lifter and green zebra, I could never get tired of them.tomato caprese

Insalata Caprese, I’ve made it so many times this summer, whenever I had a party, or went to a party or get together I usually brought a big platter full. It was always welcomed and gobbled up. Who doesn’t like juicy tomatoes, fresh mozzarella cheese, garden basil and good olive oil, it’s a win, win combination!tomato caprese

Caprese Salads really don’t need a recipe, they’re so simple to make and requires just a few quality ingredients, you must have beautiful ripe tomatoes, the best olive oil you can buy and fresh basil that you picked  preferably from your own pots.

The only thing is, you might want to change up the variety and color of tomatoes and the cheese you’ll be using, in my case it’s straight up fresh mozzarella or burrata.

Let’s talk burrata cheese for a minute, the outer shell is solid mozzarella but then when you break it open the inside is filled with soft stracciatella and cream, when paired with summer tomatoes it is a dream come true!tomato caprese

Sometimes I replace fresh basil with my homemade basil pesto which I also make each summer, dabbing it all around on top of the cheese and tomatoes for a flavor that will zap your senses.tomato caprese

When I want to indulge even more I’ll finish off my caprese salad with a swipe of rich balsamic glaze, you can just put me in a corner some where with a hunk of bread and I’ll be very happy.tomato caprese

I like changing up how I serve my summer tomatoes by either fanning them onto a platter or stacking the slices on top of each other as a little different presentation, as well cutting them into wedges and changing up the cheese  into little balls of mozzarella, better known as bocconcini.tomato capresetomato salad

No matter how it’s presented on a plate you can’t deny the caprese flavors that shine through and through, in my opinion it’s one of the best things about summer.summer roasted tomatoes

Cherry tomatoes are fabulous fresh but their flavors are even more intense when roasted. I normally douse them with olive oil and sprinkle shaved fresh garlic all around and adding fresh basil at the end.

The blistered tomatoes create the most fabulous juice that becomes the perfect sauce to toss into cooked pasta, I’ve done this many times for family parties.tomato capresetomato caprese pasta

You can go one step further with that pasta and finish it off by placing some creamy burrata on top, this is an absolute summer favorite in my house and such a great dish for entertaining.tomato pasta

No cheese, no problem, just toss those juicy tomatoes in and eat!tomato lasagna

I will miss the perfection of the summer tomato and look forward to next year when they appear again, so on to the next season of apples and pumpkins!

Follow me on Instagram to see what I’m cooking up during the week.

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Mixed Veggie Succotash with Summer Corn

succotash

Although the name succotash has a funny sound to it, it doesn’t take away from it’s deliciousness. Basically succotash is a variety of mixed veggies, preferably fresh vegetables in season, brought together to form the perfect side dish or a stand alone entree with a piece of perfectly cooked fish, chicken or pork perched on top of it.

Since we are at the height of the summer season over here it’s only fitting that fresh corn shaved off the cob and perfectly ripe tomatoes were added to mine.succotash

Every succotash I have ever seen definitely adds some kind of bean, most commonly lima, but I have seen fava beans and even edamame added to the dish, all is good, there are no rules really just use what you like and what’s available.

If you noticed on my top photo I served my succotash with roasted salmon that was swiped with fresh basil pesto. The summer freshness of it all was the perfect pairing together, it just screamed summer!succotash

Haricot verts cooked al dente added nice crunch along with some creamy avocado, torn basil and a little heat from sliced jalapeno’s. succotash

Succotash can be made according to all the seasons and I’m looking forward to making an autumn version maybe by adding some squash with sage and mushrooms, like I said the possibilities are endless!

Mixed Veggie Succotash with Summer Corn
 
Ingredients can vary according to your taste and what's available
Author:
Ingredients
  • 1 package of haricot verts, pre cooked
  • 2 ears of fresh corn, shucked
  • ½ large avocado
  • ½ red onion, diced
  • assorted colored cherry tomatoes, sliced in half
  • 1 cup of frozen lima beans, defrosted
  • 4 green onions, sliced
  • sliced jalapeno, (optional)
  • torn basil, handful
  • DRESSING
  • olive oil
  • fresh lemon juice
  • 1 crushed garlic clove
  • salt and pepper to taste
Instructions
  1. This is more like a salad and served best at room temperature, so you want to make sure your beans and corn are pre cooked and the lima beans are deferosted.
  2. Whisk together 1 part lemon juice to 3 parts olive oil along with the crushed garlic clove, adding more juice if you prefer.
  3. Place all the ingredients into a large bowl tossing gently with clean hands then lift and layer onto a pretty platter or individual plates.
  4. Spoon the dressing all around with a little toss.

 

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Refections on 10 Years of Food Blogging

basil potted plant

 

One of my greatest pleasures during the summer months is to have fresh basil growing all over my backyard, some in planters and pots and some in the ground. Basil is my hands down absolute favorite herb, just the smell of it makes me happy. I often have a big bouquet of it sitting on my kitchen island.

It’s my go-to herb and I use it in too many dishes to mention here. Making fresh basil pesto is another summer pleasure of mine, I’m happy when I know I have a stash packed away in my freezer as well as my fridge, especially when I pull a jar out in the dead of winter.
fresh basil

 

Talking about basil brings me back to the very first post I wrote on this blog written August 15, 2007. Yes, this August will mark my tenth year of Proud Italian Cook, I honestly can’t believe it’s been ten years, where did the time go? One thing I know for sure is that the older I get the faster time flies by.

I didn’t know a thing about starting and maintaining a blog back then I just knew I wanted to do it. I was reading a small group of blogs at the the time and I thought what a fun hobby and a nice visual way to document my own recipes for family. With the help of my daughter we got it up and running then little by little I started to learn the technical aspects, how to actually take pictures, write something and post it. It was a huge challenge for me because my brain has a problem comprehending technical issues, and I made a ton of mistakes.

The first time I hit “publish” I was so stressed out, what was I thinking? I have no clue what I’m doing here, this is way over my head. If anything went wrong behind the scenes I would be in pure panic mode until it was fixed, my poor husband had to deal with me through it all.

Sometimes I look back on older posts of mine and I cringe at my writing and pictures of food where I used my flash. Apparently I use to write with caps quite often, I guess I really wanted to get my point across. The grammar police would have a field day with my writing, I still have issues with commas and exclamation points! (see what I mean).

The best perk of blogging and one I never even thought existed back then was the community of people that I would virtually meet along the way, some even face to face, bloggers and followers who share the same passion as I do. They have been a source of encouragement and support and have inspired me with all they do as well as their positive comments, and for that I am eternally grateful.

It’s fair to say that if I never started my little food blog, my world would be a very different place.

 

making pesto

 

Yes, things are quite different in the blogging world today since the time I first started, it’s not as small and personal as it use to be, social media outlets are rapidly changing. Sometimes I wonder if the blog platform will still be relevant for the next generation, things like snapchatting keeps them very busy. Over the years I have seen blogs come and go, maybe it just wasn’t fun anymore, too much competition or worrying about ranking and SEO, if that’s the case I would agree, quit, the joy is gone.

Having a blog is a major commitment and time consuming and you certainly wouldn’t want to waste your precious time if it felt like a burden. On the flip side if you enjoy it, find your niche, add good content, tell a story and speak in your own true voice, your honesty will shine through and people will connect and want to follow you, and in my case throw in a good recipe every now and then.

 

basil pesto

 

I feel like I’m evolving in my old age, I very recently went from a PC to a Mac which has been like learning a whole new language to me, I’ve stepped out of my comfort zone big time so I feel I’m challenged daily now until I get the hang of it, in fact this will be is my first post using my Mac, I hope it turns out when I hit publish!pasta

 

I love being on Instagram, it’s a visual short and sweet tidbit of my daily doings, cooking, family, life, so I’m going to continue with that, and if you care to follow me there just click here.

I’ve also made some short videos on my blog with a 14 year old future computer genius friend of mine, we had fun doing it and learned a ton of things, so I’ll be doing more of that.

I never realized when I started this blog that August 15th was Julia Child’s birthday so maybe it was meant to be, plus I’ve always loved her quote, “People who love to eat are always the best people”.basil pesto pasta

So for now since I’m still having fun I’m just going to slide right into the next decade. To be continued…

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