Seasonal Summer Lunch with Lifetime Friend

Now, I know that this post is long over due with a title of Season Summer Lunch. But even though this menu features some seasonal items, you can still get most of them or swap them out for ones that are in season. I felt this post was important to share not just for the food but for the sentiment of friendship, and the enduring bonds built from long ago. One of life’s great gifts is having friends. Even better, is a lifelong friend. So as luck would have it one of mine happened to be passing through Westchester. Dianne and I have known each other since Junior High. We even went to the same college, Binghamton University. Without dating ourselves, trust me when I say that we have been friends for a very long time. Busy lives, crazy work schedules and distances have kept us from seeing one another but lifelong friendships are just that… forever. So, the only logical thing to entice her to not just drive past my house on her way to Connecticut was to offer up a summertime lunch. Some of my picks; Tomatoes (both from our garden & farm stand), yellow squash and other greens would be the feature. Thankfully Dianne is a foodie too and so the enticement worked as well as the timing. With initial menu ideas in the works, I moved on to setting a simple yet pretty table.

Flowers cut from my garden, casual placemats and purple napkins to brighten things up.

Once again I find myself hosting during the week, and with each visit I am loving this idea of “work week’ entertaining. As these last few blog posts have proven, I’ve been ‘week day entertaining’ of late. My schedule affords me the luxury of being flexible and available, so these moments aren’t stressful at all. On the contrary, they are a joy to break up the work week. (Which is an ironic and funny statement since the majority of work week is cooking. What I mean is that the break comes in the form of being social. And THAT is a great thing.) I do understand that even with the work from home scenario your schedule might not allow for this much flexibility. But if it does, here is a menu that might suit your needs. And if not, then serve it as a weekend lunch option, or a light dinner. Also, this meal doesn’t need to be summer only, which is why I don’t feel so badly posting it so late.

Here’s how it went down. Even for a simple lunch, it’s always nice to have a starter to offer when your guest(s) arrive.

Appetizer - The Ubiquitous Cheese/Charcuterie Platter
(There is a reason this platter is so popular. It just works. You don’t have to go crazy with a huge platter. A few nibbles is all that is needed to whet the appetite. I put out a few things that I had on hand: Mortadella, Humboldt Goat Cheese, Cucumber slices, Picos (Spanish Mini Breadsticks), G. F. crackers, olives, sliced fresh apricots)

Choose a platter size that is appropriate for the amount of people. That way you can fill it to fill abundant, even if it’s a small offering.

Main Lunch Meal

Arugula & Kale Caesar Salad

I used both baby Arugula & baby Kale for this salad. It’s fresh and crisp and the arugula adds a peppery bite.

Oven Roasted Herb Oil Cod with garden picked grape tomatoes & green olives

• Place the cod, grape tomatoes and green olives on a baking sheet.

• Season with oil, salt and pepper (you can add chopped parsley & thyme)

• Roast at 350 degrees for 10-12 minutes depending on the thickness of the cod.

This is easy to prep prior, covered and placed in fridge until ready to roast.

Plate it up and pour all those delicious juices over top.

Basmati Rice with Sautéed Red Onion

• Bring 1 cup of rice to 1.5 c water to a boil.

• Lower to simmer, cover and let cook for 13 minutes. Remove from heat and let steam with cover on for another 5-10 minutes.

• Meanwhile, in a cast iron pan sauté diced onions in olive oil, salt, pepper until caramelized. Then add the rice to onions and ‘fry’ it up.

This is such a simple way to enhance rice that makes it more than just a carb side dish.

Feta Stuffed Yellow Squash Bake

As far as prep, I could have done all this the morning of but I had an early morning meeting away from my home. So, I prepped the Yellow Squash dish the day before. Partly because this was a brand new creation which required a think through process along with time to set up for proper photos. The added benefit was that it proved to me that this new recipe could be made ahead of time and then finished before serving. Another disclosure; I already had the homemade Caesar dressing from a couple of days before from our dinner. But if you don’t have time to make fresh, then find the best, most natural dressing you can. I make most everything from scratch, especially dressings, but that doesn’t mean you have to. If this is an area where you can relieve the workload, then do so. However, if you have the time, there is nothing like fresh, homemade.

We finished by sitting outside enjoying homemade ice cream sandwiches. Dianne and I had the most lovely visit. Juancarlos was able to join us for lunch which was nice. We certainly missed, Lenny, Dianne’s husband, and hoping we can lure him for next time. I feel so grateful to have friends, and ones that have lasted decades. Spending time with people you care about enriches the soul. I believe we all are quite aware of just how true that is after spending almost 3 years in isolation.

If you can’t chisel out a weekday calendar slice, then do try to carve out a weekend moment to share it with old, and new friends alike.

Here we are.

Dianne, always so thoughtful and gracious brought me a hostess gift that was right up my alley. A lovely candle and napkins with beautiful friendship sayings. Besides her presence, these were the most perfect gifts.

Fish & Bean Stew

Way, way back BP (Before Pandemic), when entertaining and having friends over was a common occurrence, we hosted a dinner party for our friends on Monday night. I know what you are thinking… entertaining on a school night? Indeed we did. Since it was literally the only date we all could find available we threw caution to the wind and made it happen. It was late May and we had been experiencing cooler summer weather than normal so the menu included my Fish & Bean Soup. But as typical with Mother Nature, she rules. When she flipped the weather switch from unusually cool to suddenly warm, it was she who now dictated the menu. Soup did not seem like such a great idea anymore.

Problem was, I had already purchased all the seafood, (shrimp, calamari and monkfish), and I didn’t want them to go to waste. A tiny switch-aroo was in order. Take it from a soup to a stew. Sure, you’re saying ‘How is that different? It’s still warm.’ First, let me remind you that I did say ‘tiny’ switch-aroo. I, and our guests, can attest that that slight alteration made all the difference in a dish that was originally going to be too hot, to just right.

Monkfish, shrimp and calamari from the original stew dish.

Well, it’s now November and the reverse weather pattern has occurred. It’s unseasonably warm but it’s still Fall. We were again hosting with another set of friends at our upstate country house and this stew idea seemed perfect. Plus I’ve had this blog post in a holding pattern waiting to make its debut since 2019. It was high time that it graced our bowls again. I couldn’t find calamari or monkfish for some odd reason. But that is the beauty of this dish, you can use different combos of fish; shrimp, calamari, monkfish, scallops, cod, mussels, clams. They all work.

This recipe is similar to the soup with some revisions, mainly how you cook it.

Ingredients

Makes 4 generous servings as a first course or 8 appetizer bowls
*Note: you can adjust the amount fish you use, adding more if you want this to be a main dish

2 scallions, sliced (Use 1 for beans, 1 for fish marinade)
1 med onion, chopped (1 heaping cup)
1 large carrot, diced (1 cup)
2 stalks celery, diced (1 heaping cup)
2 garlic cloves, thin slice (beans)
2 garlic cloves, crushed (fish)
2 32 oz cans Cannellini beans
12 shrimp, cleaned & deveined (12-14 oz)
10-12 oz cod, cut into chunks
10-12 oz. Sea scallops
Red pepper flakes to your taste
Magic 3 (Olive Oil, Salt, Pepper)
1-2 T Butter
1/4c White wine
Parsley to finish

Instructions

1. Peel and devein shrimp. Wash and thoroughly dry all the fish. I cut the cod into bite size pieces but left the shrimp whole. You can chose to cut the shrimp as well.

It’s important to always wash and thoroughly dry the fish, or any protein for that matter.

2. Marinate the shrimp, cod, scallops with scallion slices, crushed garlic, 1/4 t red pepper flakes, 3/4 t salt, 1/2 t black pepper and 2-3 T oil. Refrigerator while you cook the bean portion.

Marinated Fish with scallions, crushed garlic, salt, pepper, red pepper flakes and olive oil.

3. Chop and dice all your vegetables.

Mise en place: everything ready and in its place Celery, carrots, onions, scallions and garlic

4. Sauté the onions, scallions, carrots, celery for 10 -12 minutes then add the garlic slices, season with 1/2 t salt, 1/2 t pepper, 1/4 t red pepper flakes and cook another 2-3 minutes until soft and tender.

Sauté until soft then add the garlic so it doesn’t burn

5. Add the beans with some of their aguafaba juice and let simmer for 10 minutes until flavors meld. Taste for seasonings and add accordingly.

Just a luscious pot of yum

6. While the beans are cooking, sauté the fish individually (shrimp, then cod, then scallops last) in a cast iron pan or skillet. Once each batch is cooked place them on a plate until you are ready to plate.

High heat develops a nice crust on the shrimp. You only need to cook them 1-2 minutes per side

Seared cod pieces

Seared scallops

7. In the same hot pan, sauté any remaining scallions and garlic from the marinade adding a bit more oil, a pat or two of butter. Once softened then add a few splashes of white wine to deglaze the pan. Reserve this au jus to drizzle over the finished plate.

Hearty Fish & Bean Stew

You can either plate it family style using one big platter with beans on the bottom and fish stacked on top. Or individually plate it as I did, spooning the beans then placing the fish on top of each bowl, sprinkle with chopped parsley and drizzle that delicious, concentrated jus over top.

We enjoyed a few appetizers first. Then had the Fish & Stew as a starter. Followed by Grilled Pluma (Iberico Pork), Paella Rice with roasted garlic oil, Oven Roasted Tomatoes, Salad and Sautéed Broccoli Rabe.

A scaled down cheese platter along with French Breakfast Radishes and Fennel with Coarse Sea Salt, Pepper, Olive Oil & Basil

We had such a lovely, leisurely afternoon lunch with our dear friends, Tecla and Scott. We feel blessed to have them in our lives, and willing to make the drive to see our Airbnb home.
(If you are interested in renting our home in upstate NY, check it out on Airbnb
The Cozy, Country Cape House

This is such a hearty and flavorful starter. If you don’t have any plans to host a small dinner party, use this dish as a main course and maybe add some roasted potatoes or rice as a side along with a salad and vegetable As I said, this might be a warm plate, and naturally perfect for winter weather but it’s not too hot for a cool summer’s night meal or warm November afternoon al fresco.

Print Friendly Recipe

5 Basic Ingredients - 4 Different Dishes

Being home in shelter in place means so many things to so many people. It conjures up different experiences for each of us. Some people are using the time to get home projects accomplished. Get their yards ready. Some are decluttering. Some are mastering their skill set like solving puzzles. Others are finding hidden talents like painting, dancing or singing. Maybe you are learning a new language. Whatever this time brings, my wish is that we embrace it.

For me, I’ve gone back to my comfort zone which is cooking and baking, using all the food I have, and using it wisely. This has been, and still is, one of my strong suits. It’s how I honed my cooking skills and harkens back to my ‘something from nothing’ style and overall approach to cooking. Which is; check out what you have and figure out what to make, regardless of the ingredients or the quantities.

For those you who aren’t aware of how I began this style, it started when I was in my late teens, just wanting to experiment at home. (You can also click on my About page for more of my back story.) My grandmother, who was both an awesome cook and amazing baker, and one of my strongest influencers, would look on with doubting eyes as I mixed up and cooked up concoctions for the family to try. I often heard her famous line, “What a “mushgononza”. Which is basically the slang version of the Italian word mezcolanza meaning mixture or mash up of several things. I guarantee you that she meant it more as a mixed up mess. However much she may have doubted me during the cooking process, she inevitably would turn to me and say, ‘Not bad, not bad at all.’ Phew, praise from the master.

My Grandma Perri making her famous peaches & cream cake.

However, I would say that this style of cooking truly took form when I used to visit my sister after she first got married. Jill rarely, ok, never had fresh herbs but usually had a pantry full of canned stuff, and a freezer of frozen items. I would look through her stash and try to figure out what can I make from what was seemingly a hodge podge of items. For more on this, you can click the highlighted link for the Zucchini Orzo Pie story.

From that point, I just kept that style in my own kitchen. Not caring too much about recipes, or amounts. Simply buying what looked fresh, and then once at home figuring out how they all would dance together. Which is why I sometimes encourage you to not fuss about recipes so much but try your hand at using however many carrots you have, or to substitute what you. Sure, I give you amounts and recipes. That’s because I want you to cook, and get a feel for how much looks right. Some of you, I know, are pros and already do this, and just use the recipes as guides. My recipes are a jumping off point, and are here for whatever level of cooking you feel comfortable.

And so in that style of use what you have,
I give you 4 super simple dishes using a combination of 3-5 basic ingredients and then adding a protein and a starch, thus turning them into different dishes. Using slightly different cooking methods, you also create different flavors and textures. From sautéing to stir frying, braising or simple soup making. This is like those old Chinese menu ideas; two from column A, one from column B, etc. Feel free to mix and match. That is the beauty of basics, you can create so many variations.

Celery and fennel.

The Basics:

• Onions

• Celery

• Fennel

• Carrot

• Basil

 The Proteins:

• Shrimp

• Cod

• Mushrooms

The Starches:

• Polenta

• Barley

• Rice

Mushroom Barley Soup

4 Basics + 1 Protein + 1 Starch
(Onions, Celery, Carrots, Basil) + (Mushrooms) + (Barley)

Instructions:

1. Cook the barley in a separate pot.

2. In a medium stock pot, sauté onions, celery and carrot in olive oil until softened and season with salt and pepper.

3. Add the mushrooms, over a medium heat cook until softened.

4. Then add chicken or vegetable broth or water to cover and let simmer.

5. Add the barley once cooked. I added basil which I had on hand and it gave it a nice floral note that I enjoyed.

Serve with a salad or crusty bread and lunch is served. And check out the video below. I’m getting all fancy now and inserting moving visuals. Enjoy a steaming hot bowl of comforting soup.

---

Simple Shrimp Sauté

3 Basics + 1 Protein + 1 Starch
(Onions, Celery, Basil) + (Shrimp) + (Polenta)

Instructions

1. Cook polenta according to the package. (You can add cream and butter at the end to make it luxurious and extra creamy, but keeping it in the basic mode, use just water.)

2. Sauté the sliced celery and onions until softened, then season with salt and pepper. Keep the celery leave tops and use them along with the basil to finish.

3. Add the shrimp and cook until just pink, then add the freshly chopped basil and celery leaves.

4. Top the polenta with the shrimp mixture. Yum and Yum

Another video for your viewing pleasure.

---

One Pot Poached Cod

3 Basics + 1 Protein + 1 Starch
(Onions, Fennel, Celery) + (Cod) + (Rice)

Instructions

1. Wash, dry and cut the cod into chunks (approx. 2” squares) and set aside.

2. Sauté the sliced onions, celery and fennel in olive oil, and slowly cook until softened.

3. Add water and then nestle the cod pieces into the pan. Cover and let poach until the cod is white and cooked through. Depending on how thick the pieces are this should only take 8-12 minutes. A beautifully flakey cod with braised vegetables is soothing and delicious.

---

Leftover Rice & Mushroom Stir Fry

2 Basics + 1 Protein + 1 Starch
(Onions, Basil) + (Mushrooms) + (Leftover Cooked Rice)

Instructions

1. Chop the onions into a small dice. Sauté using olive oil until softened, add salt and pepper.

2. Slice the mushrooms and add to the onions and let them cook together until the mushrooms get browned.

3. Add the cooked leftover rice until completely heated through. Add seasonings to taste. (Salt, pepper or even red pepper flakes). Finish with chopped

And there you have it, 5 basic staple ingredients combined with other fairly basic proteins and starches. And just like that you have 4 different meals that are complete, hearty, delicious, and I dare say… EASY.

Send me your mix and match creations. I would love to hear how you are making the most of your basic items.

Baked Cod

How to break the code on cod? My husband has an absolute love for this fish. I, however, teeter on a more love hate relationship. Maybe it’s because for a long time this was his fish of choice, making it often and in the same way. Once or twice he cooked it encased in salt. Which was pretty good, but gosh darn, a mountainous waste of salt. And I mean a colossal waste. Given my ambivalence for this solid white fish, it came as a bit of a surprise when at the fish store I up and purchased cod. When I tell you I have a love hate relationship, it leans less on the love side, so I was seriously concerned about my decision making skills. Yet, as I wandered the store second guessing myself, my reasoning came into full view as I foraged through the vegetable section selecting only the best. That was it. The fact is that when I shop, I shop for the freshest items. Period, end of story. I don’t shop thinking I have to buy this or that. Since nothing seemed as fresh as the cod fish, it was a forgone conclusion that would be my choice. The first part of the cod decoding done.

As I got misted from the produce sprinklers reaching into the vegetable section, I tossed into my basket; carrots, Chinese cabbage, turnips and a variety of mushrooms.

Back home and determined to continue decoding the cod situation, I dreamed up with my own invention. Lucky for me my sister was around so I would have an ally in my cod corner. And JC’s cod the same way would take a rest for the day. Here’s how it went down.

Also, for some of my readers who might feel that my recipes seem easy to only me, I would like use this recipe as an example of an easy one pot meal. It’s chop, sauté, season and bake in the oven simple. I would love to hear your feedback, so comment away!!

The fresh line up; garlic, carrots, celery, Chinese cabbage.

Ingredients

1.5 lbs. Cod Fish
1 large turnip, sliced (approx. 1 c)
4.5 c Chinese or Nappa Cabbage, chopped
1.5 c carrots, sliced
2.5 c celery, sliced
3 garlic cloves. sliced
1 t salt
1/8 t black pepper
1//2 t turmeric (for the cod)
pinch of cumin (for the cod)
Magic 3 - olive oil, salt, pepper

Chop it all up. I decided to go long diagonals keeping everything looking the same and cooking the same.

Instructions

1.In a large sauté pan, add oil, carrots, celery, garlic and season with salt and pepper.

First cook down the heartier vegetables just until they are soft.

2. Sauté the vegetables until softened, then add cabbage. Cook until wilted.

3. Season the cod fillets with turmeric, cumin, salt and pepper.

Make sure that the fish is dry before you season.

4. Then make a spot in the pan by moving the vegetables to create a hole to place the fish. Add a drop of oil to ensure the fish does not stick.

Make a nice resting spot for the fish to reside while they cook in the oven.

5. Cook on the stove top for a few minutes then place in a 350 degree oven for 15-20 minutes depending on the thickness of the fish. The fish should be soft and fall apart when pressed with a finger.

Delicate, mild and flaky, this lightly spiced fish melts into the softened vegetables perfectly.

A one pot full of flavors that subtly meld together.

I served this dish with a mixture of mushrooms and black rice sautéd with scallions and onions. Cod - decoded and done to perfection. Jill loved this dish and has mentioned wanting to “relive” it again soon. I guess it was a success.

Print Friendly Recipe

Saturday Dinner Party - A Nod to the Mediterranean

A nod to the Mediterranean using a Provencal tablecloth. Simple. No fuss.

We are in the midst of planning a trip to the South of France.  In our research, food and wine keep popping up frequently.  So much so that JuanCarlos has taken to buying only French wines at the moment.  Getting his palate ready, I guess. 
I'm getting mine ready by dreaming of Mediterranean flavors. So with plans to host a Saturday night dinner party for our friends, Donna and Jeff, it made total sense to devise the menu around that theme.  It's easy to cook for them. They are food lovers, too, and enjoy a wide variety of food.  Well, except that Jeff isn't quite that fond of spinach or squash, which believe or not, were both on my original plan. I had my heart set on making fish en papillote using carrots, zucchini and spinach. But no biggie, there are so many other ways to go.  I could still make fish en papillote, but minus those two ingredients. Thinking cap on, I would spiritually fly myself to the Mediterranean and envision some ingredients.  I had capers, olives, tomatoes which all fell right in line with that theme. It seemed even more fitting since Jeff and Donna have been to France numerous times, plus they are planning a trip to Italy in June.  Yet another cosmic nudge toward a Mediterranean mood.  So, mind made up. Plan in place. A celebration was in order, not just the flavors of the region but the style, too.
Starting with the table setting. 

I pulled out a tablecloth that had olives, sunflowers and tones of green, all of which are reminiscent of the Provence region of France.  I added deep olive green, velvet placemats and playing off the yellow tones, I used gold rimmed dishes and draped a triple pointed folded napkin slightly askew. Simple, elegant but not too fussy.

All keeping in the same tones. Greens play off the yellows and reds. Even the water glass is green and gold.

The Plan:

• Table setting with a Provencal tablecloth

• Keep appetizers to a few simple bites in the bistro style

• Main course featuring fish with Mediterranean flavors, potatoes and salad

• Dessert: true European style - Cheese platter

For appetizers, I thought a fun intro to the meal would be small pressed sandwiches accompanied by marcona almonds, olives marinated with herbs de Provence and cornichons.  The mini sandwiches were made with a combination of cured meats/cheese and leftover pork loin & onion jam. 

Plus a little twist on an old classic; Pigs in a Blanket, served up by using mini spicy Spanish chorizo wrapped in puff pastry and a side of whole grain and dijon mustard mix.

Lastly, a bite from the sea provided by marinated boquerones served on a crisp, cool slice of English cucumber.  

These offerings were just the right amount to get us started.

A panini press gives a nice warm crispness to the bread and melts the cheese.

Despaña Brand Mini Chorizo

Cut strips of puff pastry

Roll 'em up in their blankets

The puff pastry adds a buttery flavor that complements the spice of the chorizo. These are a more grown up way of serving Pigs in a Blanket. Adding a nod to France, I mixed up whole grain mustard with dijon for dipping. Marcona almonds and cornichons for crunchy, salty bites.

Boquerones are fresh anchovies. I marinated them in crushed garlic, olive oil and parsley. Then placed them atop an English cucumber slice.

All appetizers were prepared ahead of time and kept in the fridge till right before serving. I made the sandwiches and wrapped them in plastic wrap. Then pressed them when our guests arrived.  The boquerones were assembled and plated earlier in the day. So all I needed to do was place them on the table.  My adult version of Pigs in Blanket were cooked right before they were due to arrive, so those were warm and ready to go. These small bites created a relaxing, no fuss vibe giving us a chance to sit, chat and catch up before the main meal.  Many a moon ago, Donna and I had blood orange cosmos at the Royalton NYC.  It seemed only fitting that we serve up a similar cocktail to start... just for old times' sake. As we nibbled, we sipped on Blood Orange Martinis made by the deft hand of my hubby, who lovingly squeezed all the citrus and mixed this drink to perfection.  

A mix of blood orange, lemons, limes, vodka and simple syrup.

Squeeze them all into a bowl and include some of the pulp.

I love the bright color and flavor of this drink. So fresh. So delicious. Goes down so easy. Now that's AMORE!

Dinner was also prepped ahead of time, stored in the fridge and then pulled together before serving.  The real nod to the Mediterranean came in the flavors used for the cod. I like using the en papillote method (cooked and served in paper wrapping) because it cooks beautifully. It's easy to prep, and each guest gets their own portion. I have made fish this way numerous times using different vegetable combinations. Not going with my original plan of zucchini and spinach, I needed some inspiration and found a recipe using grouper with capers, red pepper, tomatoes, kalamata olives and lemon.  I immediately knew that combo was the perfect way to go since I had most of the items save for the red pepper.  I took my cues from the recipe photo but used my own amounts. I also used cod because it was the freshest at the market.  I swapped the red onion for yellow, and eliminated the garlic and red pepper flakes. Although, I made modifications, this isn't my own, so if you want to follow the recipe to a tee, click here.

Using the mise en place method of cutting all ingredients, and getting everything ready makes assembly much easier.

I place the parchment paper right on the baking sheet and built up the flavors.  Then folded the paper into a packet and built the next packet. I put two on each pan, then placed the whole baking pan in the refrigerator.  Once we were done eating our appetizers, I placed the pans in the oven to bake for 20 minutes.

Fresh, clean and ready to make a pocket full of Mediterranean yum.

Simply fold the edges around to create the pocket.

For side dishes, I made Potatoes Anna turned Potatoes Dana, crispy kale/caramelized onions and Baby Arugula salad with oranges, tangerines, red onion, chopped marcona almonds with a orange/lemon vinagrette.

Slices and slices is what creates layers of potato for this dish.

A slice of layered potato goodness.

Peppery bite of arugula is balanced by the sweetness of the orange with the crunch of the almond.

Baking en papillote allows all the juices to delicately poach the fish and vegetables together. A harmony of Mediterrean flavors.

Of course, French wine was served. Beaujolais Blanc and Chateau Saint Roc Cotes du Rhone.

Finishing off the meal with savory flavors of a full cheese board was perfect way to end the evening.  Cheese selection of Époisses, Sofia, Majorero Pimenton surrounded by fruit and sweet condiments all enjoyed in front of a roaring fire.  

We had a wonderful time together with friends with love, savoring food that paid homage to places we all love.  Pick a country or a region and honor it by creating a menu to share with those who love it too.  We're glad we did.