Chicago Tribune - Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More

Copyright 2015 by the Chicago Tribune. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including copying, recording, or by any information storage and retrieval system, without express written permission from the publisher. Summer Cooking First printing February 2015 Hard cover ISBN-13: 978-1-57284-756-9 Chicago Tribune Tony W. Hunter, CEO & Publisher Gerould W Kern, Senior Vice President, Editor Joyce Winnecke, President, Tribune Content Agency Peter Kendall, Managing Editor Colin McMahon, Associate Editor George Papajohn, Investigations Editor Margaret Holt, Standards Editor R. Bruce Dold, Editorial Page Editor John P.

McCormick, Deputy Editorial Page Editor Marcia Lythcott, Commentary Editor Amy Carr, Development Editor Associate Managing Editors Geoff Brown, Entertainment Robin Daughtridge, Photography Mike Kellams, Business Joe Knowles, Sports Library of Congress Cataloging-in-Publication Data has been applied for. 10 9 8 7 6 5 4 3 2 1 Surrey Books is an imprint of Agate Publishing. Agate books are available in bulk at discount prices. For more information visit agatepublishing.com.

The smell and taste of the lemons juice and zest are as provocative and evocative as ever. cup freshly squeezed lemon juice cup superfine sugar 2 cups cold water 2 or 3 ice cubes per glass Combine lemon juice and sugar; stir until sugar dissolves. Add cold water; stir again. Pour over ice in tall glasses; serve with a straw, if desired. serves 2 prep: 5 minutes T HE 150 TO 400 CALORIES IN A NUTRIENT-DENSE SMOOTHIE CAN MAKE A significant difference in evening workouts (or even night-time business meetings). Research shows athletes who get adequate nutrition in the four hours before exercise will be 20 percent stronger during the last 10 minutes of a game or practice than competitors who didnt get enough good food.

This low-fat, high-carbohydrate drink was developed in the Tribune test kitchen. 6 ice cubes 1 banana 1 kiwi cup guava nectar or any fruit juice cup non-fat soy milk cup each, fresh or frozen: blueberries, strawberries Blend all ingredients in blender until smooth. serves 2 prep: 10 minutes T HIS RECIPE, ADAPTED FROM CHEF DAVID BURNS OF THE FORMER LE MERIDIEN Chicago, uses the citrus-mint hit of lemon balm. But any mintspearmint, peppermint or a flavored mint such as chocolatecould be substituted. 2 cups each: ice, unsweetened iced tea 2 tablespoons lemon balm simple syrup, recipe follows 6 sprigs fresh lemon balm Juice of 1 lemon Combine ice, iced tea, simple syrup, 4 sprigs of the lemon balm and lemon juice in a container; cover and shake well. Pour into ice-filled glasses.

Garnish each glass with sprig of lemon balm and wedge of lemon, if desired. makes 1 cups prep: 15 minutes / cook: 5 minutes / stand: 30 minutes S IMPLE SYRUPS ARE APTLY NAMED: ALL YOU DO IS DISSOLVE SUGAR INTO WATER on the stovetop for an incredible burst of flavor. Use these to sweeten iced teas and sparkling waters as well as cocktails and sparkling wine. Simple syrups will keep up to three months in an airtight container in the refrigerator. 1 cup sugar cup water Choice of herb (we recommend lavender, lemon balm, mint, rosemary, sage or basil) Combine the sugar and water in a small saucepan; heat to a boil over medium-high heat. Add the herbs, pushing them under the surface with a spoon; remove the saucepan from the heat.

Cover; let herbs steep 30 minutes. Pour syrup through a sieve, pressing firmly on herbs with the back of a spoon to extract all of the syrup. Discard herbs. makes 1 drink prep: 10 minutes S AVVY CHICAGO SIPPERS KNOW THE DIFFERENCE BETWEEN MARGARITAS AND mojitos. They can debate the merits of a well-made pisco sour. And, without hesitation, they will ask bartenders for a caipirinha (thats ky-ee-pea-REEN-hya) without missing a beat.

Is it the citrus-liquor marriage that makes these drinks naturals on sultry summer days? Do we simply love the flavors of cachaca (KAH-sha-sa), the distilled-from-sugar-cane-juice liquor from Brazil? This cocktail is adapted from a recipe by Nacional 27 restaurant. Roses lime juice Granulated sugar 1 lime, cut in wedges cup lime simple syrup, recipe follows cup cachaca