Synopsis
Book by Slatkin Dana
Extrait
Chapter 1
sunnydays
Nothing says summer like a sunny day at the beach. And though a heavenly day of sunshine and warm sea breezes needs no embellishment, a delicious meal under a cloudless sky can't hurt.
When the day heats up, the biggest decision becomes whether to enjoy lunch outside or in and, of course, what to eat for dessert. The recipes in this chapter make the dilemma a little easier. Light and satisfying even on the most scorching day, recipes such as Cucumber Gazpacho, Grilled Chicken Club Sandwich, and Raspberry--Coconut Bars are a breeze to prepare, mix and match, and transport.
The only imperative of a sunny day is to savor each moment and each bite, for the one sure thing is that the weather, like our appetites, will be slightly different tomorrow.
Melon Agua Fresca
Strawberry Limeade
Pomegranate Mojito
Cucumber Gazpacho
Salad of Bocconcini, Cucumber, Tomato, and Olives
White Asparagus Salad with Blood Orange Vinaigrette
Shutters Chopped Salad
Seaside Slaw
Seared Tuna Salad Niçoise with Green Beans, Olives, and Sherry Vinaigrette
Pizza with Arugula, Plum Tomatoes, and Shaved Parmesan
Grilled Chicken Club Sandwich
Grilled Snapper Sandwich with Roasted Pepper Aïoli on Focaccia
Grilled Eggplant and Mozzarella Sandwich on Country Bread
Dungeness Crab Cakes with Avocado Tartar Sauce
Oven--Dried Tomato, Mozzarella, and Vegetable Skewers
Lemon--Ginger Cookies
Peanut--Butterscotch Crunch Bars
Chocolate--Caramel Brownies
Raspberry--Coconut Bars
Iced Nougat with Honey and Figs
melon agua fresca
On a sweltering day, serve this traditional Mexican beverage over ice for an instant cool--down. Try using your favorite fruits, such as mango, pineapple, watermelon, honeydew, and peach in place of the melon. Frozen fruits will work just fine, too (defrost them first for a smoother consistency). For extra effervescence, use sparkling instead of flat water. You can even spike this refreshing beverage with a shot of your favorite liquor (try Midori melon liqueur, a fruit--flavored schnapps, or vodka).
serves four
2 cups roughly chopped cantaloupe
1 tablespoon fresh lemon or lime juice
1D4 cup sugar, or more to taste
Lime or lemon wedges, for garnish
In a blender, combine 4 cups cold water with the cantaloupe and purée until smooth. Pour the mixture through a strainer into a pitcher or serving container. Add the lemon juice and sugar and stir until the sugar dissolves. Refrigerate for at least 2 hours or overnight. Serve in tall glasses (preferably chilled) with the lime or lemon wedges.
Strawberry limeade
One blistering day last summer, my kids decided they wanted to launch a lemonade stand. All we had in the house was a bag of limes and some frozen strawberries, so we flung them together in the blender and this drink was born. Not too sugary, not too tart, it's a simple way to taste summer all year 'round.
serves six
Juice of 12 limes, plus 1 lime, sliced, for garnish
1 (16--ounce) bag frozen strawberries
3D4 cup sugar
Pour the lime juice into a blender. Add the strawberries and sugar and blend until smooth. Add 6 cups cold water and blend again until well mixed. Pour into glasses (preferably chilled) and garnish with the lime slices.
pomegranate mojito
This ruby red elixir was my drink of choice during all three of my pregnancies and is still my favorite virgin beverage-it's bubbly, thirst quenching, and full of those antioxidants that are so good for us. The combination of pomegranate, lime, and mint is stellar. You can find pomegranate syrup in many supermarkets, specialty stores, and online (see Source Guide). You might also try using pomegranate juice, which is not as concentrated in flavor but delicious as well.
serves six
6 sprigs fresh mint
1 lime, cut into 6 wedges
6 ounces pomegranate syrup (3D4 cup)
Ice cubes
1 (1--liter) bottle sparkling water
Put a sprig of fresh mint and a lime wedge into each of 6 rocks glasses. Crush lightly with the back of a spoon or a muddler to release the flavors. Pour 1 ounce of pomegranate syrup into each glass, and then fill each glass with ice cubes and sparkling water. Stir and serve.
cucumber gazpacho
serves six to eight
This refreshing soup is the perfect preamble to a light, healthy meal. I love to serve it when entertaining by the pool or dining al fresco. It has a bit more verve than the ubiquitous tomato gazpacho, its lovely shade of light green complements any table or picnic basket, and it can conveniently be prepared in advance. For added flair, serve the soup in decorative salted glasses (simply rub the rims of the glasses with a wedge of lime, dip them into a plate of kosher salt, and chill before serving).
3 cups plain yogurt, preferably Greek--style or whole milk
5 medium English cucumbers, peeled, seeded, and roughly chopped
1D2 bunch celery (about 4 long stalks), roughly chopped
1 green bell pepper, seeded and roughly chopped
3 scallions, white and green parts, roughly chopped
1D2 bunch fresh cilantro, leaves and stems
1D2 bunch fresh dill, leaves only, plus a few sprigs for garnish
Kosher salt and freshly ground black pepper
Sugar
2 medium pink radishes, grated, for garnish
1. In a blender, purée the yogurt, cucumbers, celery, bell peppers, scallions, cilantro, and dill in batches until smooth. Season with salt, pepper, and sugar to taste. Cover and refrigerate for at least 2 hours or up to 2 days.
2. Serve the soup in chilled bowls or salted glasses with dill sprigs and grated radish for garnish.
pool perfect
Lounging by the pool with the beach as your backdrop is the best of all worlds, and at Shutters, the combination is dreamy. But whether you have a pool, a beach, or simply a private spot with a patch of sun, you can elevate the day by integrating a little over--the--top hotel hospitality.
Refreshing beverages Set out icy pitchers of assorted drinks, such as a Melon Agua Fresca (page 18), water loaded with fresh berries or citrus slices, and Arnold Palmers, a favorite of us Angelenos (half iced tea, half freshly squeezed lemonade). To keep them ice cold, load them up with plastic ice cubes so they don't dilute in the heat.
Frozen fresh fruit Serve small bowls of chilled berries or frozen fruit skewers (make them the night before using fresh melon, grapes, mango, and pineapple chunks) over ice.
Lounging essentials To really coddle company, arrange baskets of sunscreen, magazines, crossword puzzle books, the latest page--turner novels, and the daily newspapers.
Towels Spray oversized towels with lavender water or lemon water (see Source Guide) to give them a fresh scent, roll them up, tie them with thick ribbon or twine, and garnish with a lavender sprig, rosebud, or new lip balm.
Mist bottles Provide guests with a breezy way to beat the heat by offering individual Evian atomizers or spray bottles filled with chilled water in a bucket of ice.
Chilled scented face towels For extra--steamy days, this invigorating indulgence will have your guests believing they are at a spa. Steep washcloths or thick paper hand towels in a brew of green or chamomile tea with a few drops of almond or coconut extract. Squeeze them out, roll them up, and chill them in the refrigerator or a cooler. Present them in a lovely bowl or basket.
salad of bocconcini, cucumber, tomato, and olives
serves four
Zesty and colorful, this salad features some of summer's best flavors. It is a lively riff on the ubiquitous Caprese salad, with cucumber, red onion, and black olives contributing added color, texture, and punch. Feel free to add other diced vegetables, such as avocado, hearts of palm, or cooked green beans.
1 medium English cucumber, diced
1D4 small red onion, thinly sliced
1D2 cup pitted black olives, preferably niçoise or kalamata
Fresh Herb Vinaigrette (page 239)
Kosher salt and freshly ground black pepper
12 ounces fresh mozzarella bocconcini, halved if larger than bite--sized
3 medium plum or heirloom tomatoes, diced
Fresh basil leaves, thinly sliced, for garnish
In a medium bowl, combine the cucumber, onion, and olives. Toss the vegetables with the vinaigrette and season with salt and pepper. Add the bocconcini and tomatoes and toss gently. Divide among 4 serving plates and top each salad with some basil.
WHITE ASPARAGUS SALAD WITH BLOOD ORANGE VINAIGRETTE
serves four
Delicate, mild--mannered white asparagus makes a brief cameo appearance at farmers' markets and in grocers' produce sections each spring. Grab it when you spot it or you'll miss the opportunity to create this simple, sexy salad. The blood orange vinaigrette adds a tart--sweet flourish the color of a sunset. If blood oranges are not available, use tangerines or navel oranges. Also, keep in mind that unlike green asparagus, white asparagus should be cooked until it is quite tender, not al dente. Adding a little sugar and butter to the water during cooking keeps the asparagus from becoming bitter or tough.
2 tablespoons unsalted butter or extra--virgin olive oil
1 tablespoon sugar
Kosher salt
20 medium spears white asparagus, tough ends trimmed
6 blood oranges
1 tablespoon champagne vinegar
1 tablespoon honey
2 small shallots, minced
1D2 cup grapeseed oil
1 sprig fresh mint, leaves only
1. Bring a 5--quart pot of water to a boil with the butter, sugar, and 1 tablespoon salt. Have ready a medium bowl of ice water.
2. Using a vegetable peeler, peel each asparagus stalk beginning 3 - inches from the tip, being careful to peel completely through the tough skin. Cut the bottom 1D2 inch off of ea...
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