Kate Flora here, feeling very guilty about today’s blog topic. The truth is that since I finished a book a couple weeks ago, I’ve been having a very hard time staying focused on work. I have plenty of work and it is sitting beside me right now, glaring as only an unedited manuscript can glare, while I’ve been reading cookbooks.
They say that if you have a place on the water in Maine, in the summer you will have a lot of friends. Well, yes we do, and yes, we do. And friends, at least in my house, have to be fed. Normally, I have a few signature dishes each summer that I keep in rotation. This year, because I had my head in a book for so long, I’m only now awakening to the fact that vegetables abound, it’s time to fire up the grill, and other people tend to eat three meals a day instead of my distracted two. So I’ve had to jam on my thinking cap and make a couple runs to the grocery store. Otherwise, my guests would find a table well-stocked with books–at our house the bookshelves overflow and we even use stacks of books for doorstops–and very little food.
So what is going to be appearing on the menu this summer, you’re wondering? Do writers cook like the rest of us? We don’t recall many recipes in Kate’s books, except in the Thea Kozak mysteries. Well, here’s a quick rundown of what the guests were served on a recent weekend:
Quiche with caramelized onions, roasted asparagus, cheddar and bacon, with fresh cantaloupe and Fran’s quick and dirty mini-blueberry lemon muffins.
Teriyaki-marinated grilled salmon with roasted farmer’s market vegetables and crisp, hot cheese bread.
Cinnamon bread French toast with yogurt and fresh fruit. And yes…more bacon.
Am I making you hungry yet? Well, because I like to test you and see if you’re really reading this, I’ll make a deal. In your comments, share a quick and dirty summer recipe, and I’ll give you the recipe for anything here that sounds good to you.
Oh. And here’s Thea’s recipe for Quick and Dirty Bluefish Pate:
A chunk of smoked bluefish…about 8 oz.
1 pkg. cream cheese
1 T. bottled horseradish
Throw into your food processor and process until smooth. Taste and adjust seasoning. Salt, pepper, more horseradish? If it feels too thick to spread easily, thin with a bit of cream or half-and-half.
Serve with crackers or sliced English cucumbers. You can also make this with Ducktrap Smoked Trout.