Keeping Cool - Recipes

To follow the last post, in attempting to keep our oven off when it's the hottest, we've found brilliant recipes that not only save energy but also time... From Alyce Eyster on DallasNews.com...

SPANISH SANDWICHES WITH CHOPPED SALAD
A Spanish staple, jamón serrano is a dry-cured ham, similar to Italian prosciutto. Sandwich thin slices and a piece of aged manchego on baguette slices. Chop romaine, carrots, celery and tomatoes, and toss with a sherry-wine vinaigrette for the salad.

BRESAOLA AND ARUGULA SALAD
An air-dried Italian beef, bresaola pairs nicely with arugula. For this salad, use baby or regular arugula. Add shaved Parmigiano-Reggiano, toasted pine nuts and grape tomatoes. Squeeze some lemon over it, and toss with a few drops of olive oil. Roll the bresaola slices into cigar-shaped cylinders, and place atop the salad. Offer good-quality bread to complete the package.

ANTIPASTO PLATTER
My platters include veggies such as marinated artichoke hearts, oil-packed sun-dried tomatoes, and roasted red peppers in brine (look for jars near the olives at the market); a green olive and black olive selection; bocconcini (small, fresh mozzarella balls in olive oil); a salami; prosciutto di San Daniele; spicy coppa; and a hard Italian cheese such as rustico black pepper from Central Market.
Garnish the platter with fresh rosemary and arugula. Have some kosher salt, freshly ground pepper, good olive oil and bread at the ready so that sandwiches can be assembled. Get creative and have fun with this one.

CROSTINI TRIO
Pamela Sheldon John's Prosciutto, Pancetta, Salame: Cooking With the Cured Meats of Italy (Ten Speed Press, $18.95) is a great resource for learning about and cooking with Italian cured meats. Her three types of crostini, or toasts, are topped with:
-Chopped bresaola, olive oil and diced red Delicious apple
-Julienned salami and roasted red bell pepper
-Pureed prosciutto and olive oil, with an oil-cured black olive on top
Central Market food service director Helen Duran says prosciutto is one of the popular items in the store's deli. She prefers the prosciutto di San Daniele for its moist, sweet flavor. For Ms. John's puree, either prosciutto di Parma or San Daniele will work.

CIABATTA WITH SALAMI, ARTICHOKE AND ROSEMARY
The whole family enjoyed this sandwich from Prosciutto, Pancetta, Salame: spicy salami, oil-packed sun-dried tomatoes, marinated artichokes, fresh rosemary, olive oil, salt and pepper on a ciabatta loaf. The sweetness of the sun-dried tomatoes is a nice complement to the salt and spice of the salami.

COPPA AND PECORINO MUGELLANO ON ARTISAN LOAF
On an artisan loaf, assemble slices of lightly marbled coppa and pecorino mugellano, an Italian sheep's milk cheese, with oil-packed sun-dried tomatoes, baby arugula, and fresh rosemary. Drizzle with olive oil, salt and pepper.