It's just not right for the temperatures to still be hovering in the mid-90's in the middle of September. However, since it is doing so no matter how much I complain, all I can do is make the best of it and try to prepare food that doesn't make me feel like I've swallowed a winter coat.
The September 12, 2010 Guide section of The Dallas Morning News published a recipe that was adapted from a Wolfgang Puck recipe (that alone will hold my attention), and today I tried it as a light lunch. It's easy and it ROCKS! Here's the link: http://www.dallasnews.com/s/dws/nwsltr/recipeoftheday/stories/091310dnlivrecipeofthedayappetizer.ecf15b89.html. In case that doesn't pull up for you, the gist of it is to brush a couple of flour tortillas with melted butter and put directly on the rack in the oven at 350 degrees for about 12 minutes. Spread each tortilla with a mixture of cream cheese (I used the chive flavored one) and shredded Havarti (with dill, if possible), top with thin slices of smoked salmon and thinly sliced red onion and put it back in the oven for 6 minutes. Top with bits of fresh dill and capers, if you have any.
The calorie count on one of these is 1,022, and sodium zooms through the roof at 3278 mg., but it DOES taste good and if you're going to eat smoked salmon you're not counting calories THAT much anyway. Or you can cut it up and serve it as an appetizer.
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