We’ve had good luck with melons so far this summer. Cold melon is one of the all-time great things about summer.
Make a fresh salad using melons and add a cucumber to the mix for crunch. Mix a few cups of cubes or balls of melon with sliced cucumber. Drizzle with a good quality extra-virgin olive oil and a little lime or lemon juice. Add a dash of salt and pepper and a few fresh basil leaves.
Having a party? Take the cheese you will be serving out the refrigerator the morning of the event. Most cheese will taste better at room temperature.
Seafood dip or pate
Some have asked the difference between seafood dip and a pate. I read this definition and thought I’d pass it on for you to ponder.
If you are wearing flip-flops and holding a Corona and your bathing suit is still damp, you’re having dip.
If you are sporting white bucks and sipping Muscadet beneath the dizzyingly high ceiling at a ritzy restaurant, you’re eating smoked fish pate.
Smoked fish pate
This pate is served with toast points.
Using your hands, shred 12 ounces smoked fish. (Put the fish in a large ziptop bag and shred).
Transfer fish to a mixing bowl and combine with 1/2 cup sour cream, 1 cup cream cheese, 1 tablespoon lemon juice, 1 tablespoon minced shallots, 1 teaspoon chopped chives and Tabasco sauce to taste.
Makes 3 cups.
Fish and white bean spread
In a food processor, chop 1 clove garlic and 1 teaspoon fresh thyme leaves. Add 8 ounces smoked fish and pulse three or four times. Add 1 1/4 cups (a 15-oz can) drained and rinsed cannellini beans, 2 tablespoons lemon juice, 3 tablespoons olive oil and hot sauce to taste.
Process until smooth, 30 seconds. Serve chilled or at room temperature with crackers, or on a sandwich in place of tuna salad.
Makes 2 1/2 cups.
Susan Woody has been a food writer for more than 20 years and is a member of the Association of Food Journalists.