The weather is finally starting to break. It isn't quite cool, but it is getting cooler. It is that time of year when we can have a pleasant time eating outside. It is fun to have a proper meal outside on the patio without having to lug baskets and ice chests off to the park.
Think about what to anticipate -- will you need candles or should you eat early enough to enjoy the fading light during dessert? Are mosquitoes still lingering in your yard in the evening? Just prepare for them with a bit of repellent. Use a tablecloth and cloth napkins, and you can have a lovely meal outdoors.
Let lemon chicken, a chilled soup and quinoa with raisins freshen up your summertime menus
The basis of the composed salad is shaved fennel and oranges. But if you find some lovely avocados or mangos at the store, they could easily be added. The salad is composed, so you can just dress the components separately and add them all to a bigger platter. It makes an interesting starter that perks up your taste buds for the rest of the meal.
As much as I love paella, it is a big deal to fix it. No wonder it is usually made in very large pans. If you add the chicken, shrimp, scallops, sausage, onions, garlic, peas, roasted peppers and all the other ingredients, it makes for an expensive and time-consuming meal.
But if you slowly sauté onions, add shrimp and flavor your rice with saffron, you have something very flavorful without much hassle or expense. This recipe is high in flavor. You can serve it with roasted chicken with lemon, a pork loin or tenderloin with a mustard sauce. You'll be a star.
Chocolate angel food cake loves a scoop of ice cream, but pair leftovers with sparkling wine
This olive oil cake is moist and fruity. I like strawberries and blueberries, but use what is available. You can make it an even better celebration if you have a glass of Madeira.
The olive oil keeps the cake moist for days, but don't worry, it won't last that long. You can raise a glass to toast the waning summer and the coming of the celebration season.
Saffron Rice with Shrimp and Onions
4 to 6 servings.
1 teaspoon saffron threads
1 pound peeled shrimp, peels reserved
1 tablespoon unsalted Creole seasoning
1/2 cup diced onion (about half an onion)
1 cup Louisiana rice, uncooked
1 cup frozen baby green peas, defrosted and drained
1 teaspoon salt
1/2 cup chopped parsley for garnish
1. Place the saffron threads in a small cup with 1/4 cup warm water. Set aside.
2. Bring 3 cups of water to a boil. Add the shrimp peels. Add the Creole seasoning. Cook at a simmer for 30 minutes. (If using frozen peeled shrimp, allow to defrost and reserve any liquid.) If you wish to omit the step of making a shrimp stock with the shells, you may use chicken broth instead.
3. Strain the shrimp shells and keep the water. Measure 1 3/4 cups of water and replace in the pot with the reserved saffron water. There is no need to strain out the saffron threads. Bring to a boil and add the diced onions and rice. Reduce to a simmer. Cook for 12 minutes, covered. At this point, uncover the pot and add the peas and the shrimp. Stir. Replace the lid and cook another 10 minutes.
4. Remove from the stove and place into a serving bowl. Using 2 forks, fluff the rice and the other ingredients. Sprinkle with the parsley and serve.
Composed Salad
Serves 4 to 6.
1 large fresh fennel bulb, sliced thinly
2 oranges, peeled and sliced very thinly
2 medium vine-ripened tomatoes, slice very thinly
1/2 cup chopped Kalamata olives
Several grinds of a pepper mill
1/4 cup unsalted pistachios, roughly chopped
1. Place the fennel slices, orange slices and tomato slices in different bowls. Drizzle 1 to 2 tablespoons of dressing in each bowl and toss gently to cover.
2. On a platter or large plate, arrange the dressed vegetables attractively. Spread the olives evenly over the slices. Grind some black pepper over the slices and finish with a sprinkle of the pistachios. Top with dressing, below, before serving.
DRESSING
1 teaspoon Dijon mustard
1/2 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, mashed in a garlic press
1 teaspoon ground coriander
Place all ingredients in a jar, replace the lid and shake well. It's best if the dressing sits for an hour before using.
Orange Olive Oil Cake
Makes 1 9-inch cake.
Preheat oven to 350 F.
2 cups flour
1 1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups fruity olive oil
1 1/4 cups whole milk
3 eggs
Zest of 1 orange
1/4 cup orange juice
1/4 cup lemon juice
TOPPING
1/4 cup orange liqueur such as Grand Marnier, triple sec or Cointreau
1 cup cut fresh berries, either mixed or just one type, depending on what is available
1. Mix together the dry ingredients -- flour through baking powder -- in a bowl and stir with a whisk to create a homogeneous dry mixture. In a separate bowl, add the rest of the ingredients and mix well with a whisk.
2. Gradually add the dry ingredients to the wet bowl and incorporate them into a batter with a whisk. Do not overbeat.
3. Butter the interior sides of a 9-inch round pan that is at least 2 inches high, and butter a round of parchment paper to cover the bottom. Pour in the batter. Place the pan into the preheated oven. Bake for 50 minutes, or until the top is golden and a toothpick comes out clean. If either the toothpick or the cake top is not ready, bake for up to 10 more minutes.
4. Remove the cake from the oven, run a knife around the outside of the pan, and invert the pan over a cake rack. Remove the pan and allow the cake to cool for 30 minutes. Drizzle half the orange liqueur over the top of the cake and wait five minutes. Then drizzle the remaining liqueur over the cake. Allow to cure for 45 minutes.
5. Spread the berries over the top of the cake and serve.