Summer cooking is one thing, but when it’s sweltering outside, no-cook meals and takeout food help beat the heat. Turning on the stove or oven during a heat wave? Come on, sometimes it’s just too hot to cook.
While some people look to avoid cooking at home due to the heat, it’s just another busy day for Christine Elhoussan of George’s Bakery, 308 Grafton St., Worcester. She and her husband George Elhoussan have owned the Lebanese and Syrian bakery for 35 years.
Christine Elhoussan said the recent humid hot weather definitely has brought more customers into the store. Weekends have been extremely busy, she said, with customers buying large quantities of popular-year-round items, such as party0size spinach and cheese pies, spinach pies, meat pies, meat and cheese pies, kibbe (meat and vegetarian), grape leaves, fatoush salad, hummus and baba ghanoush. “And, pita bread, of course.”
George’s Bakery sells its fresh homemade pita bread on premise and its recognizable red and white designed bags grab attention at supermarkets and specialty markets throughout Central Mass.
People heading out of the city for the weekend or starting vacation most often stock up on food specialties, buying more than one or two items, said Elhoussan. “Last weekend, stuffed summer squash sold out. “Our dinners are an ideal quick fix,” she said, adding that the squash is back in stock.
This week, a customer bought bags of pita bread, adding more items that included a bag of garlic pita chips. “I think I better buy more chips since I’m leaving on vacation with family,” she said. “Everyone loves the chips.”
George’s Bakery is a takeout only, open from 5 a.m. to 6 p.m. Monday Tuesday, Thursday and Friday; 7 a.m. to 6 p.m. Wednesday; 5 a.m. to 5 p.m. Saturday; Closed Sunday. Visit georges-bakery-worcester.com for menu, etc. bakery. Telephone: (508) 752-0762. Catering for weddings and family, birthday and office events.
Tidbit: George and Christine Elhoussan this month not only celebrated 35 in business, but also their 35th wedding anniversary and the marriage of one of their daughters. On Sept. 26, there will be a Fall Fashion Show and dinner at St. George Orthodox Cathedral, 30 Anna St., Worcester, where the Elhoussan family are parishioners. Christine Elhoussan said the “spectacular fashion event” will feature gourmet Middle Eastern hors d’oeuvres and dinner. “A great night,” said Elhoussan, who works as an event/food volunteer. For more information about the fashion show and dinner, visit www.eventbrite.com.
On the other side of the city, Ed Hyder’s Mediterranean Marketplace, 408 Pleasant St., Worcester, is a specialty shop that never fails to impress with variety in homemade deli salads, soups, prepared foods, cheeses, marinated meats and more.
Miriam Hyder and brother Greg Hyder recently introduced new items to enjoy this summer.
If you’re a fan of cold soup, try the store’s Chilled Cucumber Melon Soup. It’s delicious, offering heat-wave relief. Non-dairy (coconut milk) and vegan-friendly, it’s new this summer, said Miriam Hyder. My take is this soup is addictive, especially when the temperature soars.
A cold roasted red pepper soup with creamy, thick Middle Eastern style yogurt is also new and described by Hyder as “so delicious.”
This specialty store showcases vibrant salads, such as farro salad, cucumber and feta, Edna’s lentil salad, orzo salad and two bean salad. An apple and fennel salad is crunchy and flavorful, said Hyder. There’s also variety in traditional dips and spreads that include hummus and tabouli (tabbouleh) and popular prepared foods, falafel kibbee, meat pies, mac and cheese, spinach pie, etc. Note: Chicken salad continues to be the all-time customer favorite, according to Hyder.
Visit edhyders.com for menu. The store has a good selection of boutique wines and also sells beer. Check website for wine tasting events. The store is open from 10 a.m. to 6 p.m. Monday through Friday; 9 a.m. to 5 p.m. Saturday; Closed Sunday. Call (508) 755-0258.
Tasty Experience Bistro, 162 Harding St., Worcester, is new to the city’s Canal District having opened in May, renovating space formerly occupied by Maker to Main. Owners are Marcela Andrade and husband Jeferson Andrade.
The bistro serves breakfast, lunch and dinner. When the business first opened, owners talked about the business and how it offers “healthy food made without oils and gluten-free. Healthy food dishes and homemade recipes cooked with spices and flavors native to Brazil,” Marcela Andrade’s birthplace.
There has been a steady stream of customers since opening, according to Jeferson Andrade, who said the summer season can be tough for restaurants as a result of people leaving for vacation or heading out to the beach on weekends to cool off. People also like to barbecue in summer.
He said the recent hot weather has the bistro’s take-out customers interested in a variety of things, including the single menu, “The Best Bowl/Fast Lane.” Protein choices, grains, toppings, sauce, and other add-ons lead to making the best bowl.
The reason food bowls are popular is that they’re versatile, said Andrade. “A bowl is full of flavor and perfect for a quick lunch.”
The bistro’s nonalcoholic drinks, iced teas, natural juices, smoothies and iced high protein coffee and fruit shakes are among refreshing drinks on a hot day, said Andrade.
The menu here is Vegan, Gluten-free and Keto friendly. The owners are especially proud of one of their house specialties, Brazilian cheese bread, a family recipe. Top-rated by customers, according to Andrade.
Tasty Experience Bistro hours are 9 a.m. to 5 p.m. Monday through Wednesday; 9 a.m. to 3 p.m. Thursday through Saturday; Dinner is 5 to 9 p.m. Thursday through Saturday. Sunday, the bistro is open from 9 a.m. to 3 p.m. Free parking in lot next to building. Telephone: (774) 502-4988. Connect on social media.
There are many restaurants, cafes, bistros and delis located throughout the city where you can eat in air-conditioned comfort. Diversity at its best. There’s no shortage of pizza shops and social media posts help lead you to new spots. Also, the Worcester Public Market has food venues that offer everything from burgers to pasta. Beer and wine, too. Note: Take advantage of weekday specials at restaurants and check out the grab and go food section at neighborhood markets.
Local farmers markets and roadside stands flourish in summer and don’t forget about pick-your-own farms. Early morning fruit and berry picking is best.
Foods with high water content can help you stay hydrated and cool off this summer. Examples: Strawberries, cucumber, celery and lettuce. Also, cool off with mint, coconut water, yogurt, pineapple, citrus fruits. Eating spicy foods on a hot day triggers a sweat response that reportedly will help you cool off.
If you’re grilling outdoors in season, enjoy these side salads.
FRESH CORN AND TOMATO SALAD
3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups orange or red grape tomatoes, halved
8 ounces fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1½ cups fresh basil leaves
In small bowl, whisk together vinegar, 2 teaspoons salt and small amount of pepper. Gradually, whisk in oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
Over a bowl, with a sharp knife shear off corn kernels. You should have bout 4 cups. Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Tear the basil leaves over the salad and stir. Makes 6 cups.
ARUGULA, MELON AND FETA SALAD
Vinaigrette:
¼ cup orange juice (see note)
¼ cup lemon juice (see note)
¼ minced cup minced shallots
1 tablespoon honey
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Salad:
6 cups arugula, washed and spun dried
⅛ seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces feta cheese, ½-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Note: Freshly squeezed orange and lemon juice are recommended.
Whisk together orange juice, lemon juice, shallots, honey, salt and pepper. Slowly pour in olive oil, whisking constantly to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place arugula, watermelon, feta and mint in large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings; serve immediately. Makes 4 servings. Recipe courtesy of Food Network.
Open for business
Fatima’s Café, 43 W. Boylston St., Worcester, recently re-opened after a three-week closure.
Fatima Mohamed, co-owner with her husband Omai Issa, said the business had closed as a result of technical problems in the kitchen.
“We’re so happy to be back,” said Mohamed. “It took us a little longer to reopen than we expected, but our customers have been so understanding. On Facebook customers even offered their help if we needed it,” she said. “We so much appreciate their support.”
The café opened more than 10 years ago, creating comfort food and drinks infused with East African favors inspired by Kenyan and Somalian cuisine. Hours are 11 a.m. to 8 p.m. Tuesday through Saturday; 11 a.m. to 6 p.m. Sunday; Closed Sunday. Visit fatimascafe.com; Telephone: (508) 762-9797. Takeout and catering are available. Connect on social media.
New on the menu are vegan-friendly stews!
If you have a tidbit for the column, call (508) 868-5282. Send email to bhoulefood@gmail.com.
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