​With the summer days dwindling down, I want to eat as much New Jersey corn and tomatoes that I can. With that in mind, I went searching for a quick and easy recipe. My go to sites are either www.epicurious.com  or www.cooking.nytimes.com.  I found on the New York Times website a recipe from Pierre Franey. Mr. Franey was a columnist for the NY Times writing the “60-Minute Gourmet.” 

​Are you finding this year’s crop of Jersey tomatoes exceptional in flavor? I have been purchasing mine at Delicious Orchards in Colts Neck and they have been terrific. My favorite lunch this summer has been sliced DO English Muffin bread that is lightly toasted, Duke’s Mayonnaise on each slice of bread and 1-2 thinly sliced field tomatoes, yum!

I clipped from the September 2017 issue of Southern Living Magazine, a recipe for roasted tomato macaroni and cheese. What appealed to me in this recipe, other than the roasted tomatoes topped with fresh oregano, was the combination of cheeses, Monterey Jack, Cheddar and fontina. I also like that the tomatoes where cooked twice, once roasted alone, then placed on top of the macaroni and cheese topped with grated Parmesan. The selection of ingredients for this recipe made it a savory dish, with a light tasting cheese sauce.

For the past few years, I have stopped purchasing any form of turkey or chicken deli meats in favor of making my own. I know this can sound like a lot of work, but hear me out. You can purchase boneless, skinless turkey breast or turkey London broil at Wegmans for $5.79/lb. or Whole Foods occasionally carries boneless turkey breast wrapped in meat netting for $6.99/lb. The advantage to making your own turkey deli meat is that you control the salt, additives and flavoring of your meat.
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I am fortunate to have two manual meat slicers, one of each set of our parents. However, you can make thin slices for lunch using an electric knife, a very sharp chefs knife or you can purchase a electric meat slicer at Williams-Sonoma on sale for approximately $100. I was even able to locate electric meat slicers on eBay for under $100 and a Chefs Choice meat slicer on Craigslist in north Jersey for $60. It would be money well spent to purchase one. Not only does my husband use it to slice the turkey breast, but if we have leftover boneless steak, he’ll use the slicer to make thin slices for cheesesteak sandwiches. Our only recommendation is that you slice any meats cold. Slicing the meat cold will result in thinner and more uniform slices. 

I’ve gotten to know a few of my daughter’s friends over the years, especially a few of her high school friends. This Thursday I asked my daughter, who will be here with our granddaughter, to invite one of those friends to dinner.  I would call my daughter’s friend a “foodie,” as she’s involved in her family’s business of pate production.
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When planning a menu, I keep in mind my guests likes and dislikes and what can I prepare to take advantage of what’s currently in season.  I saw on @thisgirlcaneat a post for delicious looking stuffed figs. On the website Serious Eats, I found a recipe for grilled figs stuffed with goat cheese. With tomatoes in the height of the season, tomato bruschetta would be a good addition. Our main course will be grilled pork chops with caramelized peaches and basil  and corn pudding. For dessert, vanilla Madeleines, a recipe that I found on the King Arthur Flour website.

Our daughter sometimes questions the amount of pasta my husband and I eat for dinner. When I was growing up, there was a neighbor next to my grandfather’s house who fed her family of five on one pound of pasta! Sadly, sometimes my husband and I can eat almost a pound. We are trying to be better at limiting our intake, but can I help it if what I make tastes so darn delicious.