Summer 2011 Menu
Deconstructed Clam Bake
Cocktail
Watermelon Mojitos
Taken from Barefoot Contessa How Easy is That?
Ingredients (serves 12)
60 large fresh mint leaves, coarsely torn by hand
6 to 8 thick slices fresh watermelon
24 oz light rum, such as Bacardi
1 cup simple syrup
12 tbs. freshly squeezed lime juice (6 limes)
Sprigs of mint and spears of watermelon, for serving
Directions
• Use a mortar and pestle to mash the mint leaves.
• Remove and discard the rind and seeds of the watermelon.
• Put the fruit into a food processor fitted with the steel blade and puree.
• Put the mashed mint into a large pitcher with 4 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.
• Place ice cubes in 12 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.
Suggestions
After blending the watermelon, strain the juice to make a smoother drink.
To make simple syrup, mix 2 cups of sugar and 2 cups of water in a small sauce pan. Put on low heat and stir until the liquid is clear.
Appetizers
Chunky Blue Cheese & Yogurt Dip
Taken from "Barefoot Contessa How Easy Is That?" by Ina Garten
Ingredients (makes 2 cups)
¼ cup finely chopped shallot
1 teaspoon minced garlic
2 tablespoons freshly squeezed lemon juice
7 ounces Greek-style yogurt (such as Fage Total)
½ cup good mayonnaise (such as Hellmann’s)
4 ounces sharp (mountain) Gorgonzola, crumbled
5 dashes Tabasco sauce, or to taste
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons minced fresh chives
Crudités and/or crackers for serving
Directions
· Place the shallot, garlic, lemon juice, yogurt, mayonnaise, gorgonzola, Tabasco, salt & pepper (basically all the ingredients except the chives), into the bowl of a food processor fitted with the steel blade.
· Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky.
· Add the chives and pulse two or three more times until combined.
· Transfer to a serving bowl, cover with plastic wrap and chill for at least two hours to allow the flavors to develop.
Suggestions
Be sure to not “over” process/blend. 12 pulses may be too many. The mixture tends to thin while chilling before serving.
Serve with cut up vegetable and/or crackers arranged on a big platter.
Roasted Eggplant Caponata
Taken from "Barefoot Contessa How Easy Is That?" by Ina Garten
Ingredients (Serves 8)
1 large eggplant (approx 1 ½ pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
½ cup large green olives, pitted and chopped
1 cup chopped yellow onion
a pinch crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted (see below)
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
Toasted pita triangles
Directions
· Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil.
· Place the whole eggplant on the pan, prick a fork in several places and rub with olive oil.
· Roast for 45-50 minutes until the eggplant is very soft when pierced with a knife. Set aside to cool.
· Halve the eggplant, peel and discard the skin.
· Place the eggplant, roasted red peppers and olives in the bowl of a food processor (fitted with the steel blade) and pulse until coarsely chopped. Pour into a mixing bowl.
· Meanwhile, heat 1 tablespoon of olive oil into a sauté pan.
· Add onion and crushed red pepper flakes and cook over medium heat for approx 5 minutes, until the onion is lightly browned.
· Add the garlic, cook for one more minute.
· Add the sauté to the eggplant mixture in mixing bowl.
· Add the parsley, pine nuts (see below for toasting instructions), lemon juice, capers, tomato paste, vinegar, salt and pepper. Mix
· Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop.
Additional Directions
Toasted Pine Nuts:
Can use a skillet, but after some trial & error, we have found that using the oven results in more evenly browned nuts (and they are expensive so better not to burn!)
Heat oven to 300-325 degrees, spread pine nuts across a cookie sheet (can use parchment paper too, but not necessary). Bake for 10 minutes, shaking/turning half way through.
Toasted Pita Triangles:
Cut the pita in triangles, brush with olive oil, sprinkle with salt. Bake at 375 degrees for 10 minutes until lightly browned.
Suggestions
Taste for seasonings. Serve at room temperature with toasted pita triangles
SOUP
Gazpacho
Ingredients (serves 8)
2 lbs tomatoes, peeled, seeded and chopped (see suggestions)
2 medium cucumbers, peeled, halved lengthwise, seeded and chopped
2 green bell peppers, chopped
2 onions, chopped
2 ribs celery, chopped
1 quart tomato or V-8 Juice
¼ cup olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
2 tablespoons flat leaf parsley, chopped
1 tablespoon fresh chives or scallion tops, chopped
1 teaspoon sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 cup store bought cheese and herb croutons, crushed (for garnish)
Directions
· Place all ingredients except croutons into the bowl of a food processor fitted with a steel blade. (Note: do this in 2 equal batches to avoid overflowing your food processor)
· Process or blend until almost smooth. Transfer to a serving bowl, cover, and refrigerate to chill at least 2 hours.
· To serve, place soup in bowls and sprinkle with crushed croutons
Suggestions
To easily peel tomatoes – cut an “x” on the top of the tomatoes and place in a pot of boiling water for 1 minute. Remove and let cool slightly. The skin should peel right off. Then squeeze the tomatoes over a bowl to remove the seeds.
Entrees
Grilled Clams
Modified from “How to Cook Everything” by Mark Bittman
Ingredients
8 dozen small clams, brushed and drained*
4 tablespoons (1/2 stick) butter
4 tsp minced garlic
1 tsp hot pepper flakes, or to taste
2 loaves good French bread (about 1 inch thick)
1/2 cup coarsely chopped parsley
· Special Equipment: 2 13x9x2-inch disposable aluminum baking pans
Directions
· Preheat grill. Place clams in a single layer on aluminum baking pans and put on grill when hot. Clams are done when the shells open up, usually just a few minutes. Remove from grill when all shells have opened, making sure not to lose any liquid. Keep stubborn clams longer on the grill if necessary.
· Meanwhile, melt the butter in a small saucepan over low heat, add red pepper flakes and garlic, and sauté until golden brown.
· Put cooked clams and liquid into a large bowl and drizzle the butter mixture over them. Sprinkle with parsley and serve.
Suggestions
Be sure to provide plenty of bread to dip in the tasty clam juice.
*Open clam shells means the clam is dead and therefore, not good to eat. Tap on the shell a few times, and if it does not shut, toss it.
Sausage on a Skillet with Grapes
Taken from http://www.lidiasitaly.com/recipes/detail/897
Ingredients
1/2 cup extra-virgin olive oil
8 garlic cloves, crushed and peeled
4 1/2 pounds sweet Italian sausages, preferably without fennel seeds
1 teaspoon peperoncino flakes, or to taste
2 1/2 pounds seedles green grapes, picked from the stem and washed, (about 6 cups)
Directions
• Pour the olive oil into a large skillet, toss in the garlic cloves, and set it over low heat. When the garlic is sizzling, lay in all the sausages in one layer, and cover the pan.
• Cook the sausages slowly, turning and moving them around the skillet occasionally; after 10 minutes or so, sprinkle the peperoncino in between the sausages.
• Continue low and slow cooking for 25 to 30 minutes in all, until the sausages are cooked through and nicely browned all over.
• Remove the pan from the burner, tilt it, and carefully spoon out excess fat.
• Set the skillet back over low heat, and scatter in the grapes. Stir and tumble them in the pan bottom, moistening them with meat juices. Cover, and cook for 10 minutes or so, until the grapes begin to soften, wrinkle, and release their own juices.
• Remove the cover, turn the heat to high, and boil the pan juices to concentrate them to a syrupy consistency, stirring and turning the sausages and grapes frequently to glaze them.
• To serve family-style: arrange the sausages on a warm platter, topped with the grapes and pan juices. Or serve them right from the pan (cut in half, if large), spooning grapes and thickened juices over each portion.
Suggestions
If you want to grill the sausages, put heat on low-medium and slowly grill, browning on all sides. Be sure to reserve 4-5 sausages for the skillet to make the base for the grape sauce.
SIDES
Fire-Roasted Corn Salad
Taken from Williams-Sonoma Entertaining
Ingredients (serves 8)
Juice 3 limes
2 tsp. ground cumin
1 tsp. mild chili powder
3/4 cup extra-virgin olive oil, plus more
for brushing
Coarse salt and freshly ground pepper, to taste
6 ears of corn, husks and silks removed
3 cups cherry tomatoes, stemmed and halved
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/4 lb. feta cheese, diced
2 tsp. cumin seeds, toasted and lightly crushed
Directions
• In a bowl, whisk together the lime juice, ground cumin and chili powder.
• Pour in the 3/4 cup olive oil in a slow, steady stream while whisking to make a vinaigrette. Season with salt and pepper. Set aside.
• Prepare a medium-hot fire in a grill.
• Brush a little olive oil on each ear of corn.
• Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10 minutes.
• Steady each ear of corn on a cutting board and, using a sharp knife, cut down along the cob to strip off the kernels. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl.
• Add the tomatoes, onion, cilantro, feta and the vinaigrette and toss to coat evenly. Transfer the salad to a platter and sprinkle with the cumin seeds. Serve immediately.
Suggestion
Do not mix in vinaigrette as I thought it made too much. Leave separate and mix desired amount right before serving.
Creamy Potato Salad with Lemon and Fresh Herbs
Taken from http://www.epicurious.com/recipes/food/views/Creamy-Potato-Salad-with-Lemon-and-Fresh-Herbs-238804
Ingredients (serves 8)
3 lbs. baby red potatoes
3 tbs. unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tbs. chopped fresh dill
1 1/2 tsp. finely grated lemon peel
Directions
• Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes.
• Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 3/4-inch pieces.
• Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper.
• Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper.
• DO AHEAD Can be made 8 hours ahead. Cover and chill.
DESSERT
Peach Custard Pie
Taken from Joy of Cooking
Ingredients
3-4 fresh peaches, peeled and sliced.
1 unbaked nine inch pie crust
2 large egg yolks
3/4 cup sugar
6 tbs. (3/4 of a stick) unsalted butter, melted
1/3 cup all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
Directions
• Preheat oven to 400.
• Have ready one unbaked nine inch pie crust.
• Whisk together until well blended:
2 large egg yolks
3/4 cup sugar
6 tablespoons unsalted butter, melted
1/3 cup all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
• Next, arrange 3-4 fresh peaches, peeled and sliced, in a single layer, cut side down, over the bottom of the crust.
• Pour the egg mixture over the peaches. Bake the pie for 10 minutes at 400 degrees.
• Reduce the oven temperature to 300 degrees and bake until the custard is brown and crusty on top and appears firmly set in the center when the pan is shaken, about 1 hour longer. Let cool on a rack. Delicious warm or at room temperature.