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Last night I had dinner with the absolute best company! Our dear friends Melissa and Colin had the handsomest baby boy a few weeks ago, and last night I made them dinner. I have been lucky enough to play with Finn a few times now, but I loved getting such a long visit — just the four of us!
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After dinner, I had planned on a little shortcake action, but the day got away from me and the biscuits were not baked. Dessert ended up just peaches and blueberries, tossed with the faintest bit of amaro and topped with loosely whipped fresh cream. The little sprinkling of salt and sugar didn’t hurt, but man – I forgot about how awesome just peaches and cream are!
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Nothing quite makes your day like a hand written card in the mail … on Wednesday, there were two!!
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The Olympics start today! I LOVE IT!! I get crazy involved, load my DVR to the brim, plus watch as much as I can live…can’t miss a minute. Swimming and track are my favorites by far, but I’ll watch someone win (and someone else lose) in just about any sport. 
This photo is of the Opening Ceremonies in Los Angeles in 1984, my first Olympics as an attendee. Note the Coliseum… which is apropos – along with Team USA, I will also be cheering on the 39 USC Trojan athletes worldwide.
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And speaking of LA, I am headed there now … some dear friends are having a Monte Carlo party that I wouldn’t miss for the world! It is going to be a bit more glamorous than my plastic chips and champagne in Tahoe, but you get the idea. Not to mention, I will get to see their cute little nugget too!
I’m sure there will be lots of good pics to share from this one.
xx
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Images from my phone and instagram (@caitlindentino), minus the Opening Ceremonies – from olympic.org.
When I spied these cornflowers at the market, I couldn’t help but throw a bunch in the cart. The bright blue flowers with the wild stems seem like the perfect embodiement of the overgrowth of summer.
I’m not usually too matchy-matchy, but I particularly love them in this blue and white vase … they were made for each other!
Vase: Spode Blue Italian 8″ Square Vase
It is no secret that I think roast chicken is just about the best dinner – simple, hands-free, delicious, and (for us) with built in leftovers. And while I don’t believe in messing with a good thing, a few change ups now and then never hurt.
This spatchcocked version is still done in the oven, but could easily translate to the grill … it would just require a bit more attention, which isn’t necessarily bad, if that means hanging outside, with a beverage, perhaps. I used the recipe from Amateur Gourmet (which in turn was from the NYT Magazine recipe, Butterflied Chicken with Cracked Spices) and was crazy about the spice rub from the start!
The rub is a mixture of cumin, coriander and fennel seeds, dry toasted with a few peppercorns, then ground (in a spice mill or mortar and pestle), and mixed with salt and smoked paprika. I need to triple the batch next time and always have it on hand!
As for ‘spatchcock’ – it just refers to removing the backbone and the cooking the chicken flat.
The salsa verde was another component that made this seem more vibrant than my standard swipe with a bit of mustard version. This is not the tomatillo salsa verde of enchiladas and chile verde, but rather the parsley based classic green sauce of Italy. It can be made in a food processor, but becomes a bit homogenous that way … I highly recommend a mortar and pestle if you have it.
This one starts with a bit of garlic, capers and anchovies, ground to a paste, then met with some mustard, wine vinegar and lemon juice, filled out with a generous handful or two of parsley and mint, and finished with a slow drizzle of olive oil. The finished product comes together fully, but still retains each of the individual components. (Note, you can change the mint for an herb of your choice, as everything goes well with parsley).
Seeing that we know that bread salad is such a great match for roast chicken, it seemed obvious that a panzanella was in order.
Panzanella is an Italian bread salad with day-old bread, which is brought to life from the juices of the tomatoes and a perky vinaigrette. I often make croutons, but if you have stale bread on hand, this is absolutely the place for it. From there, just add in an assortment of your favorite summer vegetables. I keep it easy with just cucumbers and bell pepper in with the tomatoes (and some thinly sliced red onion when I remember), and of course with a generous handful of torn basil. As for the vinaigrette, I like a garlicky one, but without balsamic — instead one made puckery with lemon juice and red wine vinegar. Keeps is bright!
I may have thrown in a little bit of fresh mozzarella at the end, but that is strictly optional.
We enjoyed this at the table and caught up on our days, but I think a dinner like this is best enjoyed outside, just before the sun goes down with a nice glass of rose. Hmmm, may need to repeat tonight…
Do you adapt your favorite meals to the seasons?
As I mentioned, we were in Napa this past weekend with some friends at their gorgeous home … and I am kicking myself that I am back at home/work. The weather was perfect, if a bit hot, which necessitated lounging in the pool for hours at a time. In addition to the copious amount of both vino and good stories, no surprise there was lots of food. We all enjoy some time in the kitchen, which makes things so fun and easy when meals are a group effort.
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Friday night we went a bit Greek, which seemed perfect for a hot summer night.
Roast Lamb
We stuck to something that worked (the version from a Spring dinner), simply studding bits of herbs, lemon zest, garlic and anchovies around the leg, and then roasting until just medium-rare. A hit every time.
with lots of dips and sides
Hummus
store-bought, but jazzed up with some lemon juice and olive oil, topped with paprika and toasted pinenuts.
Tzatziki
I make mine with greek yogurt and both diced and grated cucumbers – that way you get bits to bite, but it also melds completely with the yogurt. Of course a bit of garlic, lemon and olive oil are needed too.
Red Pepper Aioli
which was added last minute for some heat — whisking of egg yolk, lemon juice and oil (homemade mayo) with some garlic and a potent hot-pepper spread we found in the fridge…any hot sauce would work here depending on the direction you want.
Mint Sauce
because growing up, lamb meant mint jelly, but this one was a bit more current and definitely more fresh… really a mint pesto if you will.
and to balance it out,
Watermelon Salad, of course
Arugula Salad
and some Grilled Pita
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The feasting didn’t stop Saturday, with a late brunch, afternoon snacks, and another Mediterranean dinner, this one Spanish.
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Brunch was fairly simple, just a
Summer Fritatta
this one was loaded with onions, sliced potatoes, sliced summer squash, and fresh corn and topped with goat cheese (which I may have forgotten to add earlier).
Bacon
which, if you haven’t discovered the key to divine bacon, is buy the good thick-cut kind at the meat counter and then roast it in a hot oven on a sheet pan (or even better, a cooling rack placed over a sheet pan)– stays flat, is the perfect crisp/chewy ratio, and no one has to stand there frying bacon.
Yogurt and Berries
While for weekday breakfasts, I keep the yogurt as is, for brunch, I add a bit of orange juice and zest and a tiny swirl of honey.
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After brunch we went for pool time, margaritas, snacks in multiple rounds (first chips, salsa, guac and leftover tzatziki, then cheese and charcuterie), wine and finally a Spanish dinner.–
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Jamón y Melón
Gazpacho
which I try to make by bucket-loads during tomato season.
Paella
The traditional version is made over an open flame in a paella pan, but I find this Cook’s Illustrated version to be the perfect adaptation for home. I use this pan (which to me still feels more paella-ish tableside, but I happened to own long before I started making this), and make a few slight changes, including adding Pimentón, or smoked Spanish paprika, which I find to be non-negoitable and homemade chicken stock. As for the meats and seafood, it is pretty adaptable. Sometimes I add clams as well, or spicy turkey sausage instead of chorizo for some guests – you can see here the mussels didn’t make it, as turned out the fridge wasn’t cold enough to keep them alive, and we forgot to keep them on ice.
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Now if only I could spend the rest of the summer this way. This whole work thing really gets in the way of things. 
So I did in fact buy and start The Happiness Project, but unfortunately one day when straightening up, it got tucked away and has yet to be picked back up. But I did take away the importance of taking the time to be happy, grateful, what have you for all the good things in your life.
I know nothing is terribly regular around here (I am not exactly a routine-type gal…the last time I did this was November 2010 – YIKES!), but I on occasion, I want to post a few things that are making me smile that day, week, etc.
I stepped up breakfast a bit this week. In addition to my standard yogurt and berries, I added an over-easy egg with a piece of grilled toast topped with fresh grilled tomatoes. We picked up some fresh eggs from Marin Sun Farms on Sunday, and now I don’t want to go a day without them.
I am not much a a coffee person, occasionally I’ll have a cappuccino on Saturday or Sunday at brunch or the farmer’s market for the ritual and “indulgence,” but rarely is it a part of my day. But this week (with my schmancy breakfast) I renewed my love of my stovetop espresso maker. Especially when it is filled with freshly ground Blue Bottle beans and the Americano is topped with a smidge of Straus whole milk.
But let’s not forget about my cute red teapot … constant source of smiles, and in the rotation much more frequently!
A little orange-orange-orange mani and pedi helps bring the sun in on even the foggiest of San Francisco mornings.
Last night went to a fun little pop-up dinner with some girlfriends Il Cane Rosso hosted at Galette 88, with a focus on sustainable seafood. In addition to what you see above, there was a slow-roasted salmon that literally melted in my mouth. I will have to find the trick to that. Along with the excellent food and fun wine pairings, we learned a bit about the sustainable seafood movement from someone from the Aquarium of the Bay, plus, the company wasn’t too bad either!
And now this weekend, we are heading up to Napa with some friends. We have little plan but to soak up the sun, sip wine from the pool, cook up a feast or two, and maybe get back to a long forgotten book.
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Hope you had a great week, and here’s to an even better weekend!
While weeknight dinners in general should be pretty quick and easy, summer versions should be even more so. Which is why gazpacho is the perfect antidote to the heat (not that we get too much of that here in SF, but I can pretend). Just as the sun heats up, tomatoes peak – making them the perfect dinner.
The gazpacho that I keep in rotation year after year is from Jose Andrés, a fabulous Spanish chef {with equally great restaurants from D.C. to L.A.), so have seen no reason to deviate. Sometimes I get a little fancy with the garnish, sometimes I just chop up what ever didn’t make it in the blender.
What’s great is a large batch keeps for a few days, so lunch and tomorrow’s dinner are ready at once, with nary a stove in sight.
But seeing that I am not a gal who can be filled on cold tomato soup alone, I need a little something else too.
On a weekend and with friends, paella often fits that bill, but during the week, quick garlic shrimp more often make it to the plate. Which was the plan here, except when I went to buy some shrimp on my way home Tuesday night, I spied these cute little crab cakes ready to go. I don’t often buy pre-made items in the butcher/fish case, but I may be rethinking that plan. A quick little fry (in a non-stick skillet, to reduce the oil) plus a basic green salad added at the end, and my ideal summer dinner was ready in minutes.
If you have the time or inclination to make your own crab cakes, here are two versions I want to try soon. The ladies of Canal House have one that specifically calls for canned crab, which turns them into an anytime-pantry-basic, and this recipe from Food 52 forgoes the bread crumbs, keeping the emphasis rightly on the crab.
And in true weeknight fashion, it was enjoyed from the couch and coffee table, catching up on Sunday night’s Newsroom.
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Jose Andres’s Gazpacho
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That little watermelon salad post reminded me that the most recent incarnation of fish tacos never made it up here.
Generally when I make fish tacos, I just grill the fish with a little smoky-spicy rub - super quick and always a hit. But then Catie mentioned to me a version she tried, and from the raves it received, it was obvious that I would be changing methods.
You first marinate the fish with lime juice, tequila, onions and jalapeño (full recipe here), and then cook the onions and peppers in the marinade — which makes for a fun change from the quick pickled onions I usually have for tacos. Grill the fish and pull together the rest of the taco fixings. I didn’t do the full slaw, but had plenty of shredded cabbage ready, which is a must for fish tacos in my book. The rest of the toppings included avocado, cilantro, and of course, some chipotle-lime-cream.
As for the tortillas, I used some good ones that I picked up at the market, but making your own is pretty easy – and worth it. Since I started making them, I have upped the ante a bit, and now do a second cooking in a bit of coconut oil (or if you have it and aren’t scared, good leaf lard) — they get a bit crispy and a lot tasty. Kind of perfect actually!
It’s always fun to try a new take on old favorites, and I think soon enough, this version will be the old standby. And it doesn’t hurt that this one has you bringing out the tequila on a Tuesday!
This is hands down one of my favorite dishes in the summer – hand has easily been the thing most repeated around here in the last month or so.
You can dress it up as much or as little as you like, but I keep it pretty simple. Watermelon, cheese, herbs, and seasonings. If you want, some cucumber and a bit of red onion are also nice additions, but I usually just stick to the basics.
Feta or queso fresco are the best bets for cheese in my book (usually only going the queso fresco route on taco night, when I am using it in multiples places), but make sure you buy the feta in a block (often times still submerged in whey) – so you can cut it up yourself. The pre-crumbled kind is not nearly as good – and its not as though crumbling some cheese requires much work, no matter how simple you are keeping it.
Herbs – mint is my favorite here, but basil works too in a pinch – as would a combo of both. To season, I like a sprinkle of red wine or sherry vinegar and then a light drizzle of olive oil (a finishing one, if you keep multiples around) … the oil feels funky at first, but adds the perfect amount of richness.
The finishing touch, which takes it from super basic to a constant summer request, is a little bit of good flakey salt just before serving (i.e. Maldon) … it really brings it all together.
It is great for lunch, dinner, picnics and barbecues, but I recommend making it as close to serving as possible … or at least dressing it then. You want the melon to retain the water, not to have it become a soggy mess first in the bowl.
A few of the combos we have had it with so far:
- Lamb meatballs with tzatziki and grilled summer squash
- Fish tacos
- Buttermilk roast chicken and coleslaw
- Grilled halibut with basil aioli and sauteed kale
It really is great with everything! I have a feeling it will be on the menu again this week.
What are your summer favorites?
Sometimes I want pasta, but without, you know pasta. I find if there is a meat sauce, it is pretty easy to sub vegetables for noodles with very little complaints. And then save the spaghetti and penne for veg-only nights.
Along with tomatoes and corn, I try and get eggplant in at every turn come summer. It is great grilled simply, perhaps with a mash up of other summer squash, finished with just a bit of olive oil, salt, pepper and mint or basil. Or roasted with cherry tomatoes, tossed with some capers and herbs for a simple topping to grilled fish.
But last night I wanted something a bit more hearty, while still pretty healthy. I made a simple “bolognese” (not the real deal, but delicious none the less), with ground turkey (dark and light), onion and garlic, tomatoes – both a can of whole San Marzanos and some fresh heirlooms on their last leg, grated to easily be rid of the skin – herbs and some time. I was able to throw it together in the afternoon and left it to simmer for hours. Many of my tomato sauces are the quick kind, but it is nice to remember what happens when things have a chance to really meld together.
Once the sauce was ready, dinner came together pretty quickly.
- Slice and salt eggplant, let it sit for a few minutes and pat dry.
- Grill the eggplant (indoors, or out).
- Top with meat sauce and add a teeny bit of mozzarella (I used fresh mozzarella, but thought smoked would’ve been ideal, if our market had it).
- Broil until cheese is melted, golden brown and bubbly.
- Finish with fresh basil, which brings you back to summer.
We had it with some sauteed kale (which I felt I needed after a decadently long 4th week) but a simple summer salad would be great too.
Do you ever have pasta dinners, hold the pasta? In the fall, spaghetti squash is the perfect sub…
A few weekends ago, we had a little backyard BBQ* with our friends Catie and Jimmy. Played a few games – bocce, backgammon and badminton – sipped some rosé and grilled up a feast. It was a super simple menu that will be on repeat around here all summer. Starting with the 4th!
Grilled Tri-tip with Roasted Tomato Salsa from the Bi-Rite Cookbook
Catie made it so I can’t totally tell you what all went in it, but the basics were red bell peppers, tomatoes, onions, garlic, and a few types of hot peppers roasted in a HOT oven, then pureed with cilantro and seasoned to taste. SO GOOD!
Grilled Corn with Harissa Aioli
The aioli was basically my homemade mayo, with a smidge of smashed garlic and a harissa spice blend (toasted first) added at the end. A little lime juice squirted on at the end, and this may replace Café Habana’s version (i.e. Mexican street corn) of my favorite summer corn.
Spinach Salad with Apricots, Blueberries and Ricotta
I happen to love a little fruit in salads, and this was no exception. I had never thought to add ricotta to salad, fearing it wouldn’t hold up, but it gives it a great richness. And has been repeated many times since.
and the plan was to end with a peach cobbler of the sorts, but we ran out of steam (sun and wine’ll do that to a gal!) … the peaches were great the next night grilled and topped with vanilla ice cream. And would also be the perfect ending to any day at the grill!
What are your favorite summer grilling menus? Anything good on tap for Wednesday?
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*in case you noticed this looks more indoor than out, San Francisco summers days, even when warm, do not necessarily translate to nice summer nights.
