"A Well-Seasoned Kitchen"
by Lee Clayton Roper
 

Too hot to cook? Keep it cool with a summer salad

When the temperature pushes triple digits and you can see the heat shimmering in the air – it’s time to turn off the oven and prepare dishes that are both satisfying and refreshing. Light fare is more than a way to suit summer appetites – there is a legacy of heat-free cooking and living that stretches back to days before electricity.

In days before central air conditioning and ceiling fans, people sought to keep their homes cool by closing windows and drawing the curtains to keep the house dark during the day. At night, windows were opened to let cool breezes circulate. Dainty fans were more than an accessory for ladies of the time. They helped keep women cool despite all those layers of clothing!

While a wood burning stove did wonders in the winter for staving off the cold, it was unfathomable to use one in the summer. So, summertime cooking was done outside or in a building separate from the house. Considering that preservatives were unheard of and refrigeration was difficult, most foods were prepared with fresh ingredients and eaten the same day.

Undoubtedly, things are easier today, but perhaps there’s something passed down through the years that inspires us to make recipes that don't make us sluggish in the summer heat. I know that Mom especially loved making fresh, cool salads for dinner on hot nights. And, I turn to recipes that make the most of fresh ingredients and don’t require a hot oven.

This month, I’m eager to share one of my favorite summer recipes – Smoked Turkey, Mushroom and Hearts of Palm Salad. It’s a perfect way to blend savory summer spices with tangy hearts of palm and artichoke hearts. Add the smoked turkey and you have a delectable dish to pile onto lettuce. Add a crisp, cool glass of Pinot Grigio and you’ve got a perfect summer supper. This is a treat even pioneers would have toiled for!

Smoked Turkey, Mushroom and Hearts of Palm Salad
(Serves 8)
 

A delicious salad, most of which can be prepared ahead. This recipe is very versatile in that you can add additional ingredients including chopped bacon, roasted almonds or pine nuts to suit your fancy.

1 cup mayonnaise
3 teaspoons chopped garlic, divided
1/2 cup extra virgin olive oil
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh basil
1/2 teaspoon red pepper flakes (or more to taste)
2 pounds mushrooms, sliced
1/4 cup white wine vinegar
2 jars (5 ounce) marinated artichoke hearts, drained and marinade reserved
3 cups chopped hearts of palm, drained, tough fibers removed (about 15 - 16 ounces total)
1/3 cup chopped fresh chives
2 hard boiled eggs, shelled and chopped (optional)
1 3/4 pounds smoked turkey, cut into 1/2-inch cubes

In a small mixing bowl, whisk together mayonnaise and 1 teaspoon garlic. Set aside.

In a large sauté pan or Dutch oven, heat olive oil over medium heat. Add remaining 2 teaspoons garlic, thyme, basil and red pepper flakes and sauté 30 seconds. Add mushrooms, vinegar, salt, pepper and 6 tablespoons of the reserved artichoke marinade and stir well. Cover and cook for 6 minutes or until mushrooms are tender. Transfer mushroom mixture to large mixing bowl. Chop artichoke hearts and add to mushroom mixture along with hearts of palm. Toss to mix and season to taste with salt and pepper. Let stand for at least 1 hour at room temperature or cover and refrigerate for up to 1 day.

Place mushroom mixture in a colander and drain thoroughly. Return to mixing bowl and stir in chives, hard boiled eggs, turkey and mayonnaise mixture. Toss well; adjust seasonings as needed. Serve over lettuce.

Optional presentation (see photo): For a more formal presentation, stir together the turkey, egg, 1/2 of the chives and 1/2 of the mayonnaise. Mix remainder of chives and mayonnaise into the mushrooms. On each serving plate, place a mound of the mushroom mixture. Top with a mound of the turkey mixture. Top with chopped lettuce.

Make ahead: The salad can be made up to the point of letting it stand at room temperature, covered and refrigerated for up to 1 day. Bring to room temperature before continuing.

Secrets from “A Well-Seasoned Kitchen” – Storing, Cleaning and Using Fresh Mushrooms
 

You know the difference between a white button, cremini and shiitake, but do you know how to keep mushrooms their freshest? This month, I share my tips for storing, cleaning and using mushrooms to preserve their freshness and to maximize flavor.

Mushroom care begins the moment you arrive home from the grocer. If your mushrooms are loose, transfer them to a paper bag with the top loosely folded over. You’ll then want to get your mushrooms in the refrigerator as soon as possible. The key is to allow air circulation. Note that while the refrigerator is a good place for mushrooms, you should keep them out of the crisper drawer. The same goes with plastic baggies. Mushrooms will spoil more quickly in an airtight bag where condensation can build up. If you buy your mushrooms pre-packaged, leave them in their packaging. The only time you should clean your mushrooms is right before you’re ready to use them. When you do clean them, use a damp cloth, paper towel or a soft brush. Then, quickly rinse them in cold water and dry with paper towels. It’s important that you don’t soak your mushrooms. They are quite porous and will absorb water. This affects their flavor and texture. How long can you expect to keep your mushrooms before they’ll lose their flavor? There are no absolutes, but if your mushrooms are pre-packaged, they’ll last about a week. If you buy them loose, try using them within a few days of purchase. If you’ve pushed the limits, there are a couple of surefire ways to know if your mushrooms have gone bad. If they’re slimy, have wrinkles, have begun developing dark spots or emitting an odor – it’s time to toss them in the trash.

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