The Gourmet Mama

Summer has sprung and with it being Canada Day today for all the Canucks out there and the Fourth of July coming up shortly, I thought some summery recipes would be particularly appropriate. So, if the summer heat is getting to you, try one of these delicious recipes from around the web.

Pasta salads are an old standby for celebrations like the ones this month, but this Garden Pasta Salad is really something special. It is packed with delicious vegetables and there really isn’t a lot of pasta included, so it would be a gerat choice for those on a diet, as well.

If you’re looking for an excuse to fire up the BBQ and keep the heat outside, then you might want to try these mouthwatering Indian-Style Grilled Chicken Breasts. Or, for something a little more exotic, how about Grilled Swordfish Steaks?

Another tasty recipe is this Tuscan Bread Salad, so light and so perfect for hot summer afternoons.

And speaking of bread . . . Turkey on Foccacia is a great way to enjoy a meal that isn’t too heavy or hot. Remember, sandwiches are great for any meal! There’s a Frozen Lemonade Pie just below that recipe on the same page, sounds tasty!

For those of you in the U.S., a beatiful flag cake would not go amiss and here is a recipe for one.

This chocolate sauce was a recipe born of necessity. I had a chocolate craving and we only had vanilla ice cream in the house. We needed something special to top it off with, so I concocted this rich, creamy sauce. Turns out homemade isn’t just cheaper, it is also better tasting than the storebought stuff!

The ingredients are simple, so if you find yourself like I did, with ice cream and nothing to put on it, make sure you try this recipe out.

Homemade Chocolate Sauce

Makes about 1.5 cups

1 c. sugar

1/2 c. cocoa powder

1 Tblsp. cornstarch

1 tsp. vanilla

1 c. milk

In a large saucepan or pot, stir together the dry ingredients until well mixed. Add vanilla and milk and set over medium heat. Stir with a whisk constantly.

Once the mixture begins to boil, keep stirring until it begins to thicken. Remove from the heat, allow to cool slightly and serve over ice cream. This will keep in the fridge for up to a week.

Note: I have some other fun desserts that you can make using this same recipe, so stay tuned!

White sauce is a recipe that should be a staple in any cook`s recipe chest, but many people avoid it like the plague because they just aren`t sure how to do it. If that sounds like you, it`s time to get over that fear and start using this amazingly simple recipe for yourself.

If you want the fancy word for white sauce, you can call it bechamel sauce.

Basic White Sauce

Makes 1 cup

2 Tblsp. butter (you can use margarine, but the results won`t be the same . . . that being said, I always use margarine.)
2 Tblsp. white flour
1 c. milk
salt to taste

Melt the butter in a saucepan. It`s important to use low heat so it won’t burn.
Stir in the flour and continue stirring while cooking. The flour should soak up all the butter and begin to turn white with the heat. Continue to stir, moving it constantly across the bottom of the pan to ensure it doesn`t brown. It should take around 2 minutes to cook the flour it is all white.

Using a whisk, gradually add the milk. DO NOT add it all at once or you will have lumps, the trick is to pour it in slowly, mixing it thoroughly as you go.

At this point, any spices or flavorings can be added (see recipes below). Continue to stir until the sauce thickens.

Variations on the Basic White Sauce

Cheese Sauce

After adding the milk, melt one cup of grated cheddar cheese into the sauce, stirring constantly. Add a dash of Worschestershire sauce for extra zip.

Onion Sauce

Add 1/2 c. minced onion to the melted butter and saute until translucent. Proceed as normal with the recipe.

Garlic Pasta Sauce

Add 1 Tblsp. white vinegar to thickening sauce, along with 1/2 tsp. Worchestershire sauce and three cloves of smashed garlic (smash flat with the side of your biggest knife). Remove garlic before serving.

Mustard Sauce

Add 1 tsp. dry mustard powder to the flour before adding it to the recipe. When the milk is added, stir in a few drops of Worchestershire sauce for added zing. Alternatively, you can add prepared (from the jar) mustard to taste once the sauce has finished.

Parsley Sauce

Add 1/2 c. fresh, minced parsley to the recipe, along with the milk. Include two smashed garlic cloves and cook a little longer to release the flavors of the herb.

Simple Curry Sauce

Add 1 Tblsp. curry powder to the butter while it is melting. You may also include finely minced onions to the recipe at this point. Continue as normal.

Brown Sauce

Use beef broth instead of milk when making the recipe. For  a heartier sauce, try stirring in 2 Tblsp. of heavy cream at the very end.

White sauce can be served over everything from pasta or vegetables to fish and chicken. It turns an ordinary dish into something truly special.

Interesting Fact: Here in Guatemala, white sauce is used as a hot drink on cold days. It is called “Atol Blanco” and is served with a spoonful of boiled beans and a dash of green hot sauce, then drunk from a bowl.

Sometimes, the occasion calls for something decadent. One of my favorite desserts of all time is brownies with ice cream. Well, this isn´t a brownie, but these cupcakes with their chocolate peanut buttery goodness would go SO well with a big scoop of ice cream. I´m certainly trying it next time!

Chocolate Peanut Butter Cupcakes

makes 12 cupcakes

1 c. sugar

1 egg

1 Tblsp. vanilla extract

1/2 c. melted peanut butter

1/2 c. milk

1 c. flour

1 tsp. baking powder

1/2 c. cocoa powder

Preheat the oven to 350º.

Mix sugar and egg together until smooth. Beat in peanut butter, milk and vanilla. In a separate bowl, sift dry ingredients together.

Mix flour mixture into the eggs and pour into muffin tins lined with papers. Bake 12-15 min. or until done, be careful not to overcook!

It´s been busy, busy, busy around here and so this week I took the liberty of looking for some super fast recipes that you can whip up in just a few minutes . . . yet still impress company with.

For those of you who prefer to have a full menu plan, here´s a quick meal for every night of the week.

To really kick it up a notch, while keeping things quick and easy, try this Broiled Salmon with Spinach Feta Saute. It looks like a delicious dish that anyone would be able to make . . . a great dish to have in your standard company´s coming recipe box!

Or, if you just want to be able to toss something in the oven and deal with it later, then Summer Squash and Sausage might be just the ticket. Also in that hearty meal vein, we have Pantry Potato Soup.

What are your favorite fast dinner recipes?