Ideas, advice, and what to make now from the Chowhound community and CHOW editors.
Swiss chard is a versatile green, great as a side or as a component of heartier main dishes.
Wilted chard is good as an addition to sandwiches, quiches, frittatas, and pastas, or simply sautéed with olive oil and garlic (CeeBee loves this recipe for Swiss chard with raisins and pine nuts).
For heartier fare, cannellini beans complement chard, says TheDescendedLefticleOfAramis, in recipes like CHOW’s Braised White Beans with Chard. LindaWhit recommends combining chard and garbanzo beans in this African vegetable stew.
Also beloved are chard, onion, and Gruyère panade (bread casserole) from The Zuni Cafe Cookbook and leek and Swiss chard tart.
Board Link: chard …
Cooking bacon perfectly with little splatter or mess is easy when you use a microwave. Cook for around one minute per strip of bacon, depending on your microwave and the thickness of the bacon.
Many hounds line a plate with a few layers of paper towels, lay strips of bacon on top, and cover with another paper towel. The towels absorb the bacon fat as it renders and the bacon crisps.
You needn’t sacrifice the rendered fat if you like to cook with it, though. greygarious places her bacon on an unlined plate and covers it with a piece of parchment paper to prevent splatter. Once the rendered fat has cooled a bit, she pours it into a jar to save. alkapal uses a microwave bacon tray, which drains the fat into a collection tray and is easy to clean.
Board Link: Bacon, Lovely Real Bacon Microwaved
Don’t toss the rind from that delectable wedge of Parmigiano-Reggiano cheese: Save it to enrich your next soup or risotto.
“I throw my rinds into soups,” says smtucker, “especially tomato-based ones, which gives them a wonderful earthy and slight cheesy flavor.” Others add them to minestrone or French onion soup. Add the rind early on, suggests greygarious; much of it will melt into the soup, and you can fish out what’s left.
corneygirl uses the rinds to make a quick soup: Add a rind, a bay leaf, and a dried chile to broth and simmer; “toss in tortellini and it’s dinner.”
rock0052 adds Parmigiano rinds along with the stock when starting to cook risotto. relizabeth doesn’t bother fishing the rinds out of risotto. “It is a magical melty cheesy suprise,” she says. “I purposely dish servings out so I always get the rind.”
Board Link: Parmigano Reggiano rinds
Summer tomato season is the perfect time for homemade tomato soup, served hot or chilled. You can adapt recipes that call for canned tomatoes to use the bounty from your garden or farmers’ market.
JoanN feels that “roasting the tomatoes is the key to a truly superior tomato soup.” She loves roasted tomato soup with garlic, while kattyeyes favors tomato soup with lemon-rosemary cream. “It’s quite special!” she exclaims. harrie is a fan of hearty tomato soup with shrimp and orzo.
Some other ideas to liven up tomato soup include adding grated fresh ginger, finely chopped fresh rosemary, and homemade croutons.
For classic comfort food, try CHOW’s Creamy Tomato Soup. And if you’re starting with fresh tomatoes, check out CHOW’s video on How to Peel Tomatoes.
Board Link: Basic Tomato Soup, with a Twist?
Mint lends a summery flavor to savory and sweet cooking, and perks up drinks.
Mint is great in condiments, and is a classic pairing with lamb. BeckyAndTheBeanstock makes an easy mint chutney: Purée 3 cups mint leaves, 2 cups cilantro leaves, a sprinkle of sugar, a jalapeño, some lemon juice, and salt and pepper in a food processor, then serve as a dip for bread and veggies. Erika L makes a sauce for leg of lamb with chopped mint and basil, olive oil, and garlic; brush it on the lamb while cooking, and serve more on the side. Or try CHOW’s Braised Lamb Shanks with Mint-Parsley Pesto.
morwen buries mint leaves in sugar for easy mint flavoring, and steeps mint in vinegar, which she uses to dress fruit salads. Sooeygun says, “We grow ours pretty much exclusively for ice cream.” “The ice cream with real mint is so much better than what you buy,” agrees karykat. “No comparison.” Steep the leaves in the hot milk and cream, then strain and use to make the custard. lfirebrand makes lemon-mint granita. “Can’t get easier or more refreshing than that!” he says.
Or maybe you can: CHOW’s sweet Southern-style Mint and Lime Iced Tea uses green tea.
Board Links: Tons of mint -- seeking creative suggestions
Mint help please
Like other vegetables, potatoes are delicious grilled. Most hounds prefer to parboil waxy potatoes. This gives “a nice crisp outside and smooth texture inside” when they’re grilled, says Infomaniac. Cut them into same-sized pieces so they cook evenly, recommends goodhealthgourmet. Thick slices or wedges are easiest to turn with tongs. Smaller chunks can be grilled on skewers; leave the skin on and thread the skewer through the skin on each piece to provide a sturdy anchor.
Infomaniac doesn’t parboil russet potatoes. He brushes them with oil, starts them over direct heat, and moves them to indirect heat to finish cooking. ipsedixit also prefers not to parboil. His instructions: “Slice into thick wedges. Rub with some garlic. Brush with olive oil. Place over hot coals until tender.”
waver calls this recipe for grilled potato salad with watercress, green onions, and blue cheese vinaigrette “awesome.”
Board Link: Potatoes on the grill
Making pancakes from scratch is almost as easy as using a mix, and the flavor is much better. A few simple techniques help guarantee a light, fluffy texture.
mels finds that folding an additional egg white beaten to soft peaks into the batter creates “the lightest most tender pancake I have ever made.” Others simply separate the eggs in their recipes, beat the egg whites, and fold them into the batter (Siobhan is a fan of Hannah’s pancakes, which uses this technique). Folding in beaten egg whites “makes all the difference, especially with heavier add-ins or recipes with cottage cheese or ricotta,” says amyzan, who adds, “Egg whites also work wonders with whole grain batters, so you don’t have to sacrifice texture for nutrition.”
Letting pancake batter rest for 15 minutes before cooking makes for lighter pancakes too. This is especially true when whole-grain flour is used because it takes longer to absorb liquids, notes amyzan. And, according to greygarious, replacing half your recipe’s milk with applesauce “not only improves flavor but makes the pancakes more tender.”
Board Link: I have discovered the secret to light/fluffy pancakes!
Simple preparations of crunchy cucumbers are refreshing during the heat of summer.
Cucumber salads are a classic. Some simply combine sliced cucumbers, red or sweet onions, vinegar, salt, and a bit of sugar if desired; others add sour cream and dill. foodeye says Joanne Weir’s cucumber and feta salad is great on its own or as a sandwich filling. toveggiegirl loves Asian cucumber ribbon salad, and linguafood makes it Thai-style with fish sauce, lime juice, a bit of Sriracha, and tons of garlic.
Chilled water with cucumber is very refreshing on a hot day, says ola (try CHOW’s Cucumber-Orange Water). Or make tzatziki, the Greek dish of yogurt, chopped or grated cucumber, garlic, and dill, for dipping pita or as a condiment for grilled meats. CHOW’s Cucumber and Cumin Yogurt Relish uses mint instead of dill.
Board Links: I have a ton of cucumbers!
Pound cake was traditionally made from equal weights of flour, sugar, butter, and eggs. Modern recipes vary the ingredient proportions and include all kinds of flavor additions. Pound cake is great served on its own, or as a component of a dessert course. “Can’t beat the richness of pound cake,” says middydd.
For the basic cake, cassoulady is a fan of Jacques Pépin’s favorite pound cake. Variations start with extra ingredients, like the cream cheese pound cake with strawberry coulis beloved by pinkprimp. “The cake is so sublime,” she raves. “So rich, so eggy, with the perfect ‘chewy’ crust forming on top. The first time I had tried this recipe, I fell so deeply in love that I had to make two more in one week.” This recipe freezes beautifully, adds HillJ. middydd’s favorite for summer is Georgia peach pound cake.
Hounds love toasted or grilled pound cake, accompanied with fruit or fruit sauces, ice cream, or just some jam. Try CHOW’s Toasted Pound Cake with Coffee Sauce or Grilled Lime Pound Cake with Raspberry-Kirsch Sorbet (pictured above).
Board Link: Appreciating pound cake
Rehydrated dried porcini mushrooms add great depth to all sorts of dishes, and work well as an accent or as a major component in a dish. “They’re great at bumping up flavor, for risotto or even mushroom soups and sauce,” says hotoynoodle. “Strain the soaking liquid and add that to whatever you’re making.” HillJ thinks they’re great with eggs, in any cream-based soup, and on pizza.
Reconstituted in chicken stock and then blended with some cream, shallots, and garlic, dried porcini make a beautiful sauce for pasta or grilled chicken, says JungMann. kchurchill5 combines them with fresh portobello and shiitake mushrooms, beef broth, wine, garlic, and caramelized onions for a pasta sauce.
ajcraig makes a rub for grilled meats by grinding dried porcini with salt and pepper, dried onion and garlic, dried thyme, smoked paprika, and cayenne.
CHOW’s Chicken and Wild Rice Casserole (pictured above) is flavored with rehydrated dried porcini.
Board Link: Dried Porcini Mushrooms