Cap graduation with class

May is one of the most beautiful months in Philadelphia. The flowers and trees are in full bloom and the stage is set to salute the class of 2004. Although parents toss parties when their children graduate from elementary school and high school, college graduation parties are more adult soir�es. I particularly enjoy an outdoors affair on a breezy Sunday afternoon or balmy evening.

Catering has become big business for such parties, mostly because it answers most of the difficult questions, like what to prepare and how much to serve. But it also has become very expensive to hire a caterer. The solution is to prepare simple dishes with the help of friends and family.

Obviously, the graduate’s favorite foods should be the star of the party. After all, he or she studied very hard to earn the sheepskin.

The buffet should include a meat dish, a poultry dish and a fish or shellfish dish. Salads of all types should be included as well. If small children are attending the party, fire up the grill and toss on hot dogs and hamburgers. While the grill is hot, throw on some vegetables, too. Grilled vegetables are tasty and popular.

Set up the bar on a separate table. Include pitchers of juice and pre-mixed bloody Marys. Lay in plenty of ice and buy more napkins than you think you will need. The array of high-quality paper products today is dazzling. Some people prefer using glassware even though they intend to use paper plates. High-quality plastic glassware is fine with me, especially if you are expecting a big group.

Here are side-dish recipes to salute the graduate.

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Rice Salad Caprese
Insalata di Riso alla Caprese
From Lidia’s Italian-American Kitchen by Lidia Bastianich

Ingredients:

2 cups Arborio rice
2 large or 3 medium vine-ripened tomatoes, cored and cut into 1-inch chunks (about 3 cups)
8 ounces fresh mozzarella, preferably mozzarella di bufala, cut into 1/2-inch cubes (1 generous cup)
Salt
Freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup shredded fresh basil leaves

Directions:

Bring 2 quarts of salted water to a boil in a large saucepan. Stir in the rice and cook until the rice is al dente (tender but firm), 14 to 16 minutes. Drain the rice and spread it out on a clean cookie sheet to cool.

When the rice is cool and feels dry, toss it in a bowl along with the tomatoes, mozzarella, salt and pepper. Whisk the oil and lemon juice together in a small separate bowl and pour over the salad, tossing gently until all the rice is coated and the ingredients are mixed well. Let stand at room temperature 30 minutes to an hour. Just before serving, toss in the basil, check the seasoning and serve.

Serves six.

Note from Phyllis: Recipe can be easily doubled.

Graduation Salad

Ingredients:

3 (4-ounce) bags mache lettuce
3 (6-ounce) bags torn romaine leaves
2 small heads radicchio, shredded
2 (6-ounce) bags baby arugula leaves
3 bunches scallions, washed and sliced into rounds with some green parts
2 pints grape tomatoes or cherry tomatoes, each tomato cut in halves or thirds
2 large carrots, peeled and julienned
1/2 pound Italian gorgonzola, cut into small bits
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt and freshly ground black pepper, to taste

Directions:

Place all the salad ingredients in a large bowl. Toss the vegetables together with your hands.

Whisk the olive oil and lemon juice together in a small bowl. Scatter the gorgonzola on top of the salad greens. Pour on the dressing. Toss well. Add salt and pepper and toss well. If the salad appears a bit dry, whisk in a bit more olive oil.

Serves eight to 12.

Note from Phyllis: "Mache" is a French baby green also known as lamb’s lettuce. It comes in pretty sprigs and can be found at Whole Foods Market and Trader Joe’s. Some supermarkets also might carry mache.

Jicama Slaw
From Celebrate! by Sheila Lukins

Ingredients:

2 jicama, peeled and julienned
2 red bell peppers, stemmed, seeded and julienned
2 orange bell peppers, stemmed, seeded and julienned
2 yellow bell peppers, stemmed, seeded and julienned
1/4 cup chopped fresh cilantro
7 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup extra-virgin olive oil

Directions:

Combine all the julienned vegetables and the cilantro in a bowl. Toss well.

Whisk together the lemon juice, mustard, sugar, salt and pepper. Slowly drizzle in the olive oil and whisk well. Pour 1/2 cup of the dressing over the salad and serve.

Serves eight.

Note from Phyllis: Recipe can be easily doubled.

Phyllis’ Potato Salad

Ingredients:

3 pounds red bliss potatoes, cut into 2-inch chunks
3 fennel bulbs, cut into thin strips
6 fat garlic cloves, peeled and sliced
1 scant cup Gaeta, Moroccan or Kalamata olives, pitted and sliced
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Dash of truffle oil or truffle essence

Directions:

Bring a pot of water to a boil. Add the potatoes, lower to a simmer and cook for about 10 minutes or until tender but do not overcook.

Drain the potatoes and run cold water all over them. Drain again and refresh with more cold water. Drain well. Allow to cool.

Place the potatoes in a large bowl. Add the fennel, garlic and olives. Toss gently to combine.

Whisk the olive oil and lemon juice together in a small bowl. Pour over the salad. Add the truffle oil or essence and toss gently.

Serves 12.

Note from Phyllis: Truffle oil is very expensive. But truffle essence won’t set you back much. You can buy truffle essence at Claudio’s or DiBruno Brothers or any good gourmet shop.