Watermelon

All photos © Fadia Jawdat 2017

One of my favorite summer desserts while growing up in Lebanon, was a combination of Watermelon and white cheese, Halloumi in particular. It also worked well as a refreshing afternoon snack when we came back from a day at the beach, parched and sunburned. Each mouthful combined the salt with the sweet, the chewy with the juicy crunchiness, hydrating every cell in our bodies.

Memories rush through my mind’s eye: watermelon mounds by the side of the road where farmers unload their summer crop, or the pushcart vendors shouting “Battikh Aassikkeen” (literally: watermelon on the knife). The vendors would cut open a watermelon for customers to check the saturation of color while they tested its sweetness from the slice that was handed out to them insistingly.

Lately, I have revived an old forgotten recipe for Watermelon Gazpacho. It is so easy once all ingredients are assembled. Try it before summer’s end.  I find this cold “soup” refreshing and nutritious.
It’s a god-send when your rushing about trying to get food on the table for a large group of guests and your kitchen is looking chaotic and your mind has turned to mush. It’s a great way to center yourself, call attention to the fact that dinner is about to be served, give your guests a chance to wrap up their conversations and ready themselves for the meal ahead. Serve and pass it around in shot or martini glasses with a sprig of mint or basil and a wedge of lime. But it’s also great for a quick grab and go lunch. I make a big batch (double the recipe) and keep it in bottles or jars in the refrigerator to take to work or to snack on throughout the week.

Getting Gazpacho ingredients ready…

Watermelon Gazpacho

Ingredients
• 5 cups watermelon, cubed
• 1 cucumber (peeled)
• a couple of green onions chopped or several sprigs of chives
• 1 Beefsteak tomato or favorite heirloom
• 1/4 red onion
• 2 garlic cloves, minced
• 2 tablespoons mild vinegar (I like to use Ume Plum Vinegar for its mildness and saltiness. Do not use salt if you have and use it)
• 1 tablespoons good olive oil (optional)
• 1 teaspoon freshly ground black pepper
• 1 lime, juiced and another sliced for garnish

Both lime and vinegar are the “acids” for this recipe. Let your personal taste buds decide how much of each you’d like. Add them as you go, until desired acidity is achieved. Add salt if needed.

Fresh ground pepper is great but for those who really like spice you can add Jalapeno or a sprinkle of red pepper flakes. Adjust ingredients and flavors to your own taste barometer.

Add all ingredients in a blender, Vitamix or food processor and pulse. Some like it chunky others like it smooth. The decision is yours. Be sure to chill for several hours before serving. You can make this a day ahead. It tends to separate—liquid from solids—nothing that a quick stir won’t fix.

Cheers!

More reading:

  • I inevitably do a little research on a topic I am about to tackle: any interesting information out there worth sharing? There are the usual health benefits listed and the watermelon has many. But I did come across a full description of heirloom varieties in Mother Earth News and history in America, that is worth a read.
  • I also would like to share a story posted by NPR about the Bradford Watermelon, one particular heirloom watermelon making a comeback—not a commercial comeback but an inspirational one (details on the website. It seems to be the sweetest melon of all!
  • And if you are so inclined watch video on female and male watermelon flowers.

Ours Is Not To Question Why

Questioning makes for a “wobbly” existence filled with uncertainty and hesitation.

I am usually a “do-er”. But when I was laid off last October from Whole Foods Market (along with 1,500 team members and team leaders) there was a truck-load of questions that invaded my world. What now? What do I do? What path do I choose? Nature abhors a vacuum and so do I. I got to work immediately: I took art classes, I applied to over forty jobs in six months, I picked up a few paying gigs, volunteered a little, hosted on Air B&B, traveled, and most of all caught up with numerous friends. Many projects are in the works and I now have a part-time job as well. Everything is fighting for my attention including this blog that I started in February and which came to a halt in May.

I do not have writer’s block, just an existential block. I question why, and what and for whom, I “should” or “ought” to be writing. I seem paralyzed by a bourgeois guilt over “musing” about food while thinking about the malnourished, undernourished and the starving of this world. I wonder if I have now become a slave to my own creation, stuck at a crossroad without direction. I question, I hesitate and find myself going around in circles, burying my head and thoughts under my pillow each night…. then I have to face the silence… the failure to post… another week gone by. Has anyone noticed? Does anyone care? Do I even care about food and cooking anymore?

Then, on a recent morning, I woke up thinking of my red, white and blue salads. It was the Fourth (of course! it had to be). My 18 years of food marketing had me programmed. I am still thinking “holiday-related” foods. At work I would have been figuring out what to push, what to merchandise and what to sample. Now I am neither entertaining friends nor family. I am NOT cooking nor am I barbecuing! And yet I am dreaming of chopped watermelon drizzled with pomegranate molasses and dotted with feta crumbles and blueberries…. Images of basil pesto, mint and cucumber fill my nostrils with hallucinogenic aromas.  Have I gone mad or am I relieved?

I had started to think that perhaps my obsession with food is DEAD! I had been thinking that perhaps I had lost my appetite or that it all had been a false but mandatory professional conditioning. But, let’s face it, it IS summer and cooking in the heat is grueling. Even eating is not a pleasure when you can barely breath. But… I DID wake up thinking about my favorite Fourth of July salad. And perhaps I am ready to write and post again. That said…

There is no question in my mind that summer is for salads, any salad—Green salads, bean salads, fruit salads and red, white and blue salads. Even if I never write about food again, I should at least share the secrets to my successful salad dressing.

First, let me list my favorite classics:

Mozzarella, tomato & basil w/0r w/o shavings of fennel and a drizzle of olive oil
Watermelon, blueberry, feta & mint
Cannellini beans & tuna, onion, parsley with lots of lemon juice & olive oil
Garbanzo beans, tomato & chopped cucumber, garlic, lemon juice & olive oil
Soba noodles, cucumber, spring onion, Thai basil & peanuts (w/soy sauce & lime)
Corn & black bean salad, red bell peppers, garlic, cumin & cilantro
Beet & Arugula salad…

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A variety of salads from meals shared with friends. All photos ©2016 Fadia Jawdat

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The perfect salad dressing

I’ve been eager to share the secret to my dressing. This is as good a time as any. The dressing won’t go with the Soba noodle salad mentioned above, and I would not use it for the Cannelini and tuna—although it might not be bad—I would use lemon juice instead.

I make this dressing on a daily basis for my green salad (mesclun mix, arugula, and or romaine) to which I add pear, orange or apple, cranberries or not, cucumber always, or tomato and roasted corn sometimes, especially in summer.

Fadia’s Never-Fail Salad Dressing:
1 clove garlic crushed, 1/8 tsp salt, 1/2 tsp pomegranate molasses and 1/2 tsp olive oil. (If you do not use oil, you could substitute lime juice for the olive oil).

This amount is just right for a 2 – 3 people side salad or 1 large entree serving. The secret is also not to over soak your greens in dressing! That’s a mistake which will kill and wilt your greens and drown your salad in calories. You need just enough to coat it lightly, the juices from some of the fruit or veggies will add to the moisture.

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I used balsamic vinegar for years, but I find the pomegranate molasses (not a molasses at all, but a reduction of pomegranate juice) is less acidic, some brands have a little added sugar, but I swear it is my very favorite secret ingredient and it never fails to “wow” people over.

Salads are like paintings. You mix colors and add ingredients as you go. Add toppings: left-over grated cheese, bits of meats or frozen veggies, dried or fresh fruit, a handful of nuts, crushed seaweed, corn chips, toasted pita chips, the list is endless. Salad is a canvas for improvisation. Go for it! Be fearless and adventurous. Salads were my daughters’ first creations in the kitchen. At age four they’d sit at the kitchen counter and explore the possibilities, chopping, dumping and mixing. It’s a child’s game really.

So there you have it! I have just completed a post, and now… let’s hope I can leave my existential quandary behind and I can get back down to business (or will I ?). Until next week. 🙂