Note Culinaire June 26
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Hi there and welcome to the last week of June. Summer is flying by, and yet mine has just begun because my kids have still been in school. We finally wrapped up and I’m looking forward to spending the summer at the beach and pool.
One of these weeks recipes is perfect for a beach or pool day. Growing up I had lots of what we called “antipasto salads.” they show up on a lot of restaurant menus in Southern California. Maybe the most famous one for the last 30 years is from the restaurant La Scala in Beverly Hills. There it’s just called the La Scala chopped salad. It’s full of all your favorite traditional Italian flavors: mozzarella, salami, garbanzo beans, etc. I always add pepperoncinis to mine as well. Make this all summer and take it with you to the beach!
The other recipe I’m bringing you is a very old and simple French baking technique called a clafoutis. The French make this to use up bountiful summer cherries. It’s basically a light cake batter poured over cherries and baked until set. If you love cherries, like my family does, it’s a simple way to incorporate them into a dessert. Plus, they’re red so you can make it and take to your Fourth of July party next weekend. Patriotic and delicious! Enjoy!
