Fare Exchange: Finding suitable fare for the beach, summer or supper

Jane Henegar

Good morning, good readers. In the week since we last met, good cooks have come to Chattanooga, bearing recipes and questions, and Chattanoogans have ventured out to taste and now to ask. To be more specific:

How does one make homemade marshmallows? And Fried Green Tomatoes Benedict in the manner of Atlanta's Egg Harbor Café? And how does one make the Charleston, S.C., specialty rice pilau, sometimes known as perlow?

Margaret Gravitt of Rising Fawn wrote, "I have looked everywhere for my recipe for marshmallows. Would you happen to have one?" A.E. went to Atlanta and tasted Fried Green Tomatoes and Eggs Benedict at Egg Harbor Café.

Julia R. wanted to learn to make the dish written as pilau but pronounced differently in Charleston, "more like 'perlow.' I had the okra version but it is commonly made with shrimp."

Last week we began the search for the best local peaches. Our last-nameless contributor Barbara answered with the perfect first two words: "My goodness," she began, "the freshest local peaches are at the Chattanooga Market, along with a wealth of other fruits and vegetables. We go every Sunday. They are open Wednesday afternoons also."

Summer peaches are indeed my goodness - and our goodness. And Chattanooga Market is a wonderful place to shop, albeit steamy on summer Sundays and Wednesdays. Please let the rest of us know if you find other good sources for the remaining five days of the week.

BEACH FARE

Thanks to Ginny Gaines for offering another recipe suitable for beach dining. This one would work just as well right at home.

Caramelized Leek and Bacon Pizza

6 slices thick-cut bacon, cut into -inch pieces

2 medium leeks, white and light green parts only, sliced

1 pound store-bought pizza dough or ready-made crust

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 cup mascarpone cheese

1 1/2 cups shredded mozzarella (about 6 ounces)

1/4 cup grated Parmesan

Cook bacon until crisp. Transfer to paper towel-lined plate; set aside. Drain all but a very thin layer of bacon fat from pan. Add leeks to pan and sauté until soft, about 10 minutes or so. Remove pan from heat; set aside.

Heat oven to 450 degrees. If using dough, flatten and roll to 12-inch circle and -inch thick. If using one already shaped - either way - drizzle crust with olive oil and sprinkle on garlic powder.

Spread a thin layer of mascarpone on the crust. Sprinkle on half the mozzarella, then top with reserved leeks and bacon. Sprinkle on Parmesan and remaining mozzarella. Bake until crust is golden and cheese is bubbly, 10 to 12 minutes. Let sit for a couple of minutes before slicing.

SUMMER SALAD

This salad was part of a substantial Helen Cooper collection. It would certainly work with fresh corn, too. She says it's great with grilled meats and a steamed green vegetable.

Corn and Pea Salad

1 cup petite green peas (from the frozen section of the supermarket), thawed

1 can niblets corn

1 can shoepeg corn

1 large green pepper

2 or 3 shallots or 1 medium sweet onion

1 tablespoon sugar

1/2 cup or more Hellmann's mayonnaise

1 large tomato

Salt and pepper to taste

Rinse peas in strainer (wire works best because peas are so small) and let all moisture drip before placing in large mixing bowl. Drain both cans of corn and place in the bowl.

Dice green pepper into small pieces and add to the bowl. Dice shallots or onions fine and put in the bowl.

Sprinkle sugar over vegetables and add 1/3 cup mayonnaise. Stir until mayo is evenly distributed. A little more mayonnaise may be needed, so adjust to your preference.

Halve tomatoes and remove seeds. Trim and core and cut the ends, slice and then dice into -inch pieces. Add to the bowl.

Salt and pepper tomatoes and gently stir into the mixture until all is blended. Taste and add any needed seasoning. Pour into a glass bowl and cover and store in the refrigerator.

Salad is good eaten immediately, but better after sitting in the refrigerator for a couple or hours or overnight so flavors can marry.

Note: If using light mayonnaise, let salad sit for a couple of hours or overnight. Use a little less as the light tends to become thin and juices may make it watery.

That's it for today. Please come back next week.