Currently playing in iTunes: Ready For The Weekend by Calvin Harris [tweetmeme source=”frumfashionista” only_single=false]
The temperature is rising and my food is cooling down. One would think that summertime Shabbat meals require less prep but that is not true. However, I learned that EVERY Shabbat meal requires prep.
During the summer, I use fresh produce to my advantage. Salads and simple fruit desserts start emerging. I hate cooking in the summer so I tend to pare down my recipes accordingly. Here are some of my tips:
- Cook at night/early morning. Why slave over a hot stove in the heat?
- Bake once. Make a double batch/freeze. I do this especially with kugels, desserts, and meat dishes.
- Use the stovetop. Oven put out tons of heat.
- Try one pot meals.
- Go to the backyard and use the grill. I live in an apartment so this doesn’t apply to me.
- Cook foods that taste good at room temperature.
- Salad, salad, salad. It’s cool, refreshing, and easy to prepare.
- Fruit! I love melon , grapes, and strawberries during the summer. I even freeze grapes and use them as ice cubes!
- Turn off the lights. During the summertime, I turn on my fluorescent lights because they are cooler than incandescent lighting.
- Don’t make chicken soup and/or cholent. I can see some people passing out at the thought of no cholent, lol. Alternately, you can make cholent in a crockpot (less heat output.) Some people make a lighter version of cholent so it won’t be as heavy. It depends on your creativity and comfort level.
What are your tips for summertime cooking?