Still, my family and I have been missing the old standards that make a regular appearance at our house. Even my older daughter at college has already admitted she misses my cooking. (I was surprised by how quickly her yearnings for a home-cooked meal emerged and secretly did a little dance as I had told her this day would come when she would complain about a particular meal on one of those challenging days of adolescence.) I determined that a CSA share would be a worthy investment, particularly as the heat outside persists.
Nothing motivates this cook more than the arrival of two boxes of seasonal, local produce delivered right to her doorstep. I almost forgot how a CSA share will put your knife skills to the test. Some of the work is simple: cut open a fresh cantaloupe, scoop out the seeds, and slice. Bite after bite of such sweet, flavorful, and juicy melon are the reward and can't be had any other time of the year. Even my husband, who isn't particularly fond of melons, enjoyed a bowl full. On the other hand, some of the work is quite involved as you prep ingredients for a meal, but I may be finding my rhythm again.
So, I began to push myself to return to the cutting board and oven, whisk in hand and mixing bowl at the ready, having determined that some Homemade Staples would be a great place to start. With lettuce in abundance right now and half a loaf of French bread from an amazing local baker getting stale, I had the ingredients to direct my efforts. Never have such words of gratitude emerged from a 14-year-old as when I placed a Caesar salad with homemade croutons on the table for dinner last week.
Simple enough for everyday, Caesar salad never fails to satisfy at our house, and homemade croutons mean you never need to let old bread go to waste. However, you must simply remember one thing: Caesar dressing is hands down the number one reason to always have anchovies in your pantry. Then, you are good to go any time. Here are the beginnings to a simple, sumptuous, September meal for a small gathering from the humble hands of any culpable cook such as I. Hail, Caesar!
Caesar Dressing
2 small garlic cloves, minced
1 teaspoon anchovy paste or 2 olive-oil packed anchovy fillets, drained
2 tablespoons freshly squeezed lemon juice/one lemon
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ cup mayonnaise
¼ cup olive oil
⅓ cup Parmesan cheese, finely grated
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Put everything in a bowl or dressing holder. Mix with a whisk or handheld mixer until everything is combined and smooth. Serve immediately or put in fridge. Dressing is good in fridge for 1 week.
Baked Croutons
Dice fresh or dry bread into ½-inch cubes. You may freeze them at this point or use immediately. Toss with enough olive oil to lightly coat (about ¼ cup olive oil for each ½ pound of bread). Season to taste with garlic powder, sea salt, ground black pepper, and/or herbs, to taste. Spread evenly in a single layer on a baking sheet. Bake for 20 minutes at 350°F, stirring halfway through to brown evenly. Use immediately or store in an airtight container for future use.
