Part 5 (1/2)

4 servings

Roasted Tomatillo Salsa Tomatillos, which are sometimes called husk tomatoes, originated in Mexico and Guatemala and are a standard component in traditional cooking there. The popularity of the tomatillo in the United States paralleled the influx of Mexicans and Guatemalans. Tomatillos are a green fruit encased in a paper-thin husk that must be removed before cooking. They are generally the size of a small tomato, or even as small as a cherry tomato, and their flesh is white and meaty. Tomatillos have a lemony flavor with sweet and sour notes. They can be used raw in soups and salsas or roasted to bring out their unique flavor.

1 pound tomatillos, husked and rinsed6 cloves garlic, unpeeled1 small onion, quartered1 tablespoons olive oilSalt and freshly ground black pepper1 jalapeno, stemmed, seeded, and mincedJuice of 1 lemonJuice of 1 lime 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. Place the tomatillos, garlic, and onion quarters on a baking sheet. Drizzle with the olive oil and season with salt and pepper to taste. Roast the vegetables in the oven until they are browned and softened, 15 to 20 minutes. Place the tomatillos, garlic, and onion quarters on a baking sheet. Drizzle with the olive oil and season with salt and pepper to taste. Roast the vegetables in the oven until they are browned and softened, 15 to 20 minutes.

3. Place the tomatillos and onion in the bowl of a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, lemon juice, and lime juice, and pulse until the mixture is thoroughly combined but still slightly chunky. Season the salsa with salt and pepper to taste. Set it aside to cool to room temperature before serving. Place the tomatillos and onion in the bowl of a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, lemon juice, and lime juice, and pulse until the mixture is thoroughly combined but still slightly chunky. Season the salsa with salt and pepper to taste. Set it aside to cool to room temperature before serving.

4. Serve with crisp tortilla chips or in any way in which you would use salsa. Tomatillo salsa will keep for up to 1 week, refrigerated in a covered, nonreactive container. Serve with crisp tortilla chips or in any way in which you would use salsa. Tomatillo salsa will keep for up to 1 week, refrigerated in a covered, nonreactive container.

2 cups

Berries, Figs, and Melons

Raspberry Bellini with Homemade Raspberry Syrup Fresh raspberries are always such a treat-but their delicate nature means that they do not have a long shelf life. One way to preserve them is by making a simple raspberry syrup. Here we combine the syrup with sparkling wine for a beautiful, refres.h.i.+ng c.o.c.ktail.

1 tablespoon Raspberry Syrup (recipe follows)3 ounces Prosecco or other dry sparkling wineFresh raspberries, blackberries, or sliced peaches, for garnish Place the raspberry syrup in the bottom of a champagne flute. Fill the gla.s.s with the Prosecco, garnish with the fresh fruit, and serve.

1 serving

Raspberry Syrup This syrup is also excellent drizzled over ice cream, pancakes, or waffles, or stirred into club soda for homemade raspberry soda.

1 cup sugar cup Chambord liqueur cup water2 pints fresh raspberries 1. Combine the sugar, Chambord, and water in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Add the raspberries and cook for 10 to 12 minutes, until softened and beginning to break down. Combine the sugar, Chambord, and water in a small saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Add the raspberries and cook for 10 to 12 minutes, until softened and beginning to break down.

2. Strain the mixture into a bowl through a fine-mesh sieve lined with cheesecloth. Discard the solids. Transfer the syrup to a gla.s.s jar, cover, and refrigerate for up to 4 weeks. (Or store the syrup in a plastic container in the freezer for up to 6 months.) Strain the mixture into a bowl through a fine-mesh sieve lined with cheesecloth. Discard the solids. Transfer the syrup to a gla.s.s jar, cover, and refrigerate for up to 4 weeks. (Or store the syrup in a plastic container in the freezer for up to 6 months.) 2 cups

Watermelon Limeade Wow! This flavor-packed limeade is a real thirst quencher during the dog days of summer, when watermelon is at its best. Should a festive occasion arise, it also makes a wonderful margarita mixer when paired with premium white tequila.

8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice1 cup freshly squeezed lime juice cup sugar, or more to tasteLime slices, for garnish (optional) 1. Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice. Place half of the watermelon cubes in a blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard the solids. Repeat with the remaining watermelon cubes. You should end up with about 1 quart of watermelon juice.

2. Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled. Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved. Taste, and add more sugar if necessary. Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.

3. Serve over ice in tumblers, with lime slices for garnish. Serve over ice in tumblers, with lime slices for garnish.

5 cups, 4 to 6 servings

Lemon-Scented Blueberry Pancakes These simple pancakes are a great way to give fresh blueberries the starring role. Since the pancake batter is not very sweet, these are best enjoyed with maple syrup. If you're not a syrup lover, I would suggest adding a bit more sugar to the batter.

1 cup fresh blueberries, picked over for stems1 cup all-purpose flour1 tablespoon corn flour or finely ground cornmeal2 tablespoons sugar teaspoon baking powder teaspoon salt teaspoon baking soda cup b.u.t.termilk6 tablespoons whole milk4 tablespoons ( stick) unsalted b.u.t.ter, melted, plus more b.u.t.ter for cooking and serving1 egg, lightly whisked teaspoon finely grated lemon zest teaspoon vanilla extractMaple syrup, for serving 1. Combine the blueberries and 2 teaspoons of the flour in a small bowl, and toss to coat well. Set aside. Combine the blueberries and 2 teaspoons of the flour in a small bowl, and toss to coat well. Set aside.

2. Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine. Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine.

3. Combine the b.u.t.termilk and milk in a separate mixing bowl. In a small bowl, whisk the melted b.u.t.ter and egg until well combined; then stir the egg mixture into the b.u.t.termilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating. Combine the b.u.t.termilk and milk in a separate mixing bowl. In a small bowl, whisk the melted b.u.t.ter and egg until well combined; then stir the egg mixture into the b.u.t.termilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating.

4. Place a nonstick skillet over medium heat. When a drop of water dances across the surface, it is ready. Add a small pat of b.u.t.ter to the skillet, and then add about 1/3 cup batter for each pancake, fitting in as many as you can while leaving enough room to turn the pancakes. Cook until they are bubbly around the edges and the top surface is beginning to look slightly dry, 2 to 3 minutes. Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes. Place a nonstick skillet over medium heat. When a drop of water dances across the surface, it is ready. Add a small pat of b.u.t.ter to the skillet, and then add about 1/3 cup batter for each pancake, fitting in as many as you can while leaving enough room to turn the pancakes. Cook until they are bubbly around the edges and the top surface is beginning to look slightly dry, 2 to 3 minutes. Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes.

5. Serve the pancakes hot, with b.u.t.ter and maple syrup. Serve the pancakes hot, with b.u.t.ter and maple syrup.

About 10 pancakes, 4 servings

Watermelon, Feta, and Arugula Salad with Watermelon Vinaigrette Watermelon and feta may seem to be an unlikely combination, but I a.s.sure you it is fantastic. The sweetness of the watermelon balances perfectly with salty feta cheese; add a little peppery arugula from the garden, and this salad is sure to be a hit at your next dinner party.

small jalapeno, stem and seeds removed3 tablespoons red currant jelly4 cups diced watermelon (seeds removed, -inch dice) cup white wine vinegar teaspoon minced garlic teaspoon salt1/8 teaspoon freshly ground black pepper1 tablespoon olive oil6 cups baby arugula, rinsed and spun dry cup sliced red onions1/3 cup crumbled feta cheese, or to tasteFreshly cracked black pepper, for garnish 1. Combine the jalapeno, red currant jelly, 1 cup of the diced watermelon, the vinegar, garlic, salt, and pepper in the bowl of a food processor, and process until smooth. With the machine still running, drizzle in the olive oil. Store the vinaigrette in the refrigerator until ready to use, up to 2 days. Shake well before using. Combine the jalapeno, red currant jelly, 1 cup of the diced watermelon, the vinegar, garlic, salt, and pepper in the bowl of a food processor, and process until smooth. With the machine still running, drizzle in the olive oil. Store the vinaigrette in the refrigerator until ready to use, up to 2 days. Shake well before using.

2. In a large bowl, toss the arugula with a bit of the dressing. Mound the greens in the center of a large flat serving dish, and surround them with the remaining diced watermelon and the onions. Scatter the feta over the salad. Garnish with cracked black pepper to taste. Serve with the remainder of the dressing on the side. In a large bowl, toss the arugula with a bit of the dressing. Mound the greens in the center of a large flat serving dish, and surround them with the remaining diced watermelon and the onions. Scatter the feta over the salad. Garnish with cracked black pepper to taste. Serve with the remainder of the dressing on the side.

4 to 6 servings

Cantaloupe and Pancetta Cream Sauce for Pasta I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper but a keeper, for sure.

3 tablespoons unsalted b.u.t.ter2 ounces sliced pancetta, diced cup minced shallot3 cups diced ripe cantaloupe (from 1 medium cantaloupe) cup heavy cream teaspoon salt teaspoon freshly ground black pepper, plus more for garnish1 teaspoon minced fresh marjoram leaves8 ounces spaghetti rigati, linguine, or fettucine cup freshly grated Parmigiano-Reggiano cheese 1. Bring a large pot of salted water to a boil. Bring a large pot of salted water to a boil.

2. Heat 1 tablespoon of the b.u.t.ter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons b.u.t.ter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes. Heat 1 tablespoon of the b.u.t.ter in a large saute pan or Dutch oven over medium-high heat. Add the pancetta and cook, stirring frequently, until it is crisp and has rendered most of its fat, 3 to 4 minutes. Add the shallot and cook, stirring, until softened, 1 to 2 minutes. Add the remaining 2 tablespoons b.u.t.ter, and when it has melted, add the melon. Cook, stirring frequently, until the melon completely breaks down and forms a smooth, thick sauce, 8 to 10 minutes.

3. Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat. Add the heavy cream, salt, pepper, and marjoram, and cook until the cream has reduced by half and the sauce has a smooth, thick consistency that coats the back of a spoon, about 3 minutes. Remove the sauce from the heat.

4. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving cup of the pasta cooking water. Add the pasta to the boiling water, stir well, and cook until al dente (about 10 minutes). Drain well, reserving cup of the pasta cooking water.

5. Add the hot pasta and cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce. Add the hot pasta and cup of the Parmesan to the warm sauce. Return the pan to medium heat, and toss until the pasta is nicely coated with sauce and heated through. Should the sauce seem too thick, add a bit of the pasta cooking water to help toss the pasta and thin the sauce.

6. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper. Serve the pasta immediately, garnished with the remaining Parmesan cheese and with freshly ground black pepper.