Not So Hot

I am inclined to reach premature general conclusions about all sorts of things, including food. Lately, I mostly keep these revelations to myself, as they so often turn out to be baseless, either when tested against examples, or just over time. That way, when my astonishing insights prove bogus, I can, at least, cringe in privacy. Plus, it shields others from the oppressive pontificating..

It took me awhile to get a little cautious with the big pronouncements. I've burned myself this way more than a few times. Random seriously unrelated example: For years I regaled my family and friends (my family is largely composed of musicians, though I am not one, myself) with my unsolicited views about the stupidity and ridiculousness of opera. When I eventually realized that actually I love it, for many of the very same reasons I thought I hated it, I was in for some long term mocking. Families are particularly good at reminding a person of inconsistent statements going back to the first words to ever come out of your mouth, as you sat in your highchair, banging your spoon.*

Some of my personal food rules have been with me for so long that I have been blathering on about them openly and ad nauseum for years, never suspecting that I would have to eat my words. One of these little mistakes, which I have already discussed here at some length, involved my utter conviction that eating flowers was foolishness, and that nobody really liked to eat flowers or floral things, but only pretended to do so for show-offy or other laughable reasons. Oh well.

Anyhow, having actually begun all this babbling with a digression, I am having a bit of a problem getting around to my point. This concerns my preference for "hot food that is really hot...hot enough to hurt you if you are not careful." I sort of thought that a corollary of this must be that food which is intentionally not hot should be really cold. That is certainly true if you are talking about ice cream or watermelon or lemonade.

But it turns out that it is really not true about most food purposefully eaten not hot. In fact, it seems much of it is far more palatable at room temperature, which is good to know when making summer heat-wave meals. In addition to seeming more flavorful, room temperature food will not give you an ice cream headache.

Viana La Place is has a real talent for combining simple ingredients with results that are much more than the sum of their parts. In her Cucina Fresca, there are innumerable examples, most of which are meant to be eaten unhot. This one, for Zucchini in Capione with Mint, made a good supper with a cold roast chicken and some very nice potato salad-to-be-named-later. Food which can be cooked in the early, cooler part of the day, and served at room temperature makes it possible to have some company for dinner, without roasting them along with your food.

This is the zucchini thing, as adapted from Viana La Place. You will want to take it out of the fridge about 1/2 an hour before you eat it:

Zucchini in Capioni with Mint

6 medium sized zucchini (1 per person, so you know)
1/2 cup extra virgin olive oil
2 peeled garlic cloves, minced
2 tablespoons chopped fresh mint
1/2 cup wine vinegar/lemon juice or combination
salt and pepper

Cut zucchini in thinnish lengthwise strips (not paper thin-use a knife). Heat oil and saute the strips-one layer at a time, until golden in places. Blot with paper towels, and lay on serving plate. Sprinkle with salt and pepper, garlic and mint. Heat vinegar and pour over all. Cool, and refrigerate, at least overnight.

These are really good draped on crostini., or long narrow crackers with seeds, like suzie's ones, for example. I also made some really good panini with slices of leftover chicken, strips of the zucchini, and melted provolone, on whole wheat bread, all crusty.

* Way out there digression from a digression:

I cannot resist telling you that I have been told by both parents, and an aunt who was present, that my first full sentence, spoken from a high chair at the breakfast table was, "What can I have that's delicious?" I've been pretty consistent in this area.

My daughter, who spoke her first intelligible (non-"mama", "dada") word at the astonishing age of 5 months, was also in a high chair at the time, propped up with pillows, as she wasn't really sitting all that well yet. She spotted me across the kitchen, rummaging in a box for a zweiback biscuit to give her. She stretched out her arms and cried, "cook...cook...cook." I kid you not. She's been bowling me over with words and otherwise ever since.

Comments

[Tanna]

That is a fantastic picture... You hardly have to say anything to make me want some please!!

[steven]

You've touched on one of my sore spots here, I love lukewarm or room temperature vegetable dishes and you either have to make them yourself or travel outside the US to get them since some people and Health Inspectors are certain that instant death will occur if prepared food is allowed to rise above 42F.

[Rebecca]

I haven't pulled that cookbook out for awhile but I remember a similar treatment for eggplant that's also great served lukewarm, and as part of a sandwich; so simple and so good.

[Julie]

Another recipe that uses mint! Since mint is the thing I am growing most successfully this summer I am anxious for any and all recipes that make use of it. This looks delicious.

The image of your infant daughter urging you to "cook, cook, cook" from her high chair is priceless, as is the story of your first full sentence. It's true -- kids do say the darndest things.

[Nupur]

Aww, Lindy, what a sweet post! The zucchini looks delicious too :)

[lindy]

tanna-thank you-so kind.
steven-so many of these rules, supposedly designed to protect us, prevent us from getting the good stuff-don't even get me started on the cheese issue...
rebecca-I'm especially fond of leftover eggplant parm sandwiches-at room temp.
julie-actually, I always thought she was trying to say "cookie"-it never occurred to me that she could have been indicating a preference for something homemade. hmmm.
Nupur-thanks. hope all is going well with your work and you will be back blogging soon. You are missed.

[Lynn D.]

I made this for dinner last night and it was fabulous. The leftovers were also fantastic in an untoasted cheese sandwich for lunch today. I will be making this often as my zucchini bush is bombarding me with zukes right now. I was first introduced to the joys of room temperature food by Claudia Roden in her Middle Eastern cook book and then had it reinforced by Viana. I've made a similar dish with winter squash which was also very tastey.

[the chococlate lady]

This is just what I want right now, but since it is 5:00AM, and market/farmbox day is tomorrow, I may have to delay gratification.

What are the reasons you then hated and now love opera?

[Dee]

Your zucchini recipe was awesome! Even my hubby who doesn't love zucchini enjoyed it.

I made it for dinner a couple of days ago - let it sit in the refrigerator for a couple of hours. Then toasted some herb foccacia, layered the zucchini on it, put some gruyere, parmesan & grilled onions on it & back in the oven till the cheese just melted.

Cant wait to try more of your recipes!