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For the past eight years, Philadelphians have discovered the European art of dining "al fresco." City restaurants set up tables and chairs so patrons can enjoy the outdoors and watch the world go by.
I love picnics in the park and on the beach at the Jersey Shore. Dining poolside is glorious. For years, my family and I have been members of the Park Towne Place pool. We have a cabana with ample storage, a refrigerator, freezer, tables and chairs.
I am now stocking our cabana fridge with all sorts of goodies. The summer officially begins June 21 and I always buy locally grown fruits and vegetables during these months. Still, there are some shortcuts that can keep prep time to a minimum.
Pennsylvania and New Jersey strawberries are in markets now. (I’ve seen them as low as $2.50 a quart in the Reading Terminal Market.) Jersey blueberries make their appearance in late June. July brings sweet Garden State peaches.
Last summer was brutally hot and most evenings we ate cold foods. Sometimes, I would bake a tray of chicken breasts early in the morning and enjoy a cool meal with an array of side dishes. My hot-month pantry always contains jars of roasted peppers, tins of sardines and cans of tuna, Faust red salmon, artichoke hearts and hearts of palm. Several weeks ago, when the temperature soared to 93 degrees, I whipped up a large antipasto to go with a loaf of Italian bread for dinner.
Carrot Salad
Ingredients:
1 pound carrots, peeled and shredded in a food processor
1 cup golden raisins
Small handful sliced almonds
Hellmann’s mayonnaise, to taste
Directions:
Place the carrots, raisins and almonds in a mixing bowl. Blend well.
Wet a tablespoon. Scoop out about 2 tablespoons of mayonnaise and blend well. Add more mayonnaise, per taste, but start with a small amount.
Serves four to six.
Beet Salad
Ingredients:
1 (12-ounce) bag baby arugula or spinach leaves
1 (16-ounce) jar roasted beets, well drained and cut into cubes
1 large fennel bulb, sliced
1/2 pound feta, goat or Gorgonzola cheese, crumbled
1/2 cup olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the arugula or spinach on a large platter. Add the beets, fennel and cheese.
Whisk together the oil and lemon juice in a small bowl. Add the salt and pepper. Pour the dressing over the salad and serve.
Serves four to six.
Note from Phyllis: If you are toting this dish to a party, place the dressing in a plastic container and dress the salad when ready to serve. You can find roasted beets packed in bags at Trader Joe’s and other specialty markets.
Deviled Eggs
Ingredients:
1 dozen jumbo eggs
Hellmann’s mayonnaise, to taste
1 teaspoon dry or Dijon mustard
Kosher salt and freshly ground black pepper, to taste
Imported Hungarian sweet paprika
Directions:
Place the eggs in a large saucepan. Cover with cold water. Place over high heat and bring to a boil. Lower the heat and simmer for exactly 17 minutes. Drain and run the eggs under cold water for a few minutes. Allow to cool in a pan of cold water.
When cool, peel the eggs. Cut each in half. Gently scoop out the yolks and place in a bowl. Mash with a fork. Add the mayonnaise, mustard, salt and pepper. Blend well. Add a bit more mayonnaise, if desired.
To fill the egg whites, place the mixture into a pastry bag and pipe into each egg half or use a demitasse spoon or melon baller. Keep the spoon or melon baller wet so the mixture won’t stick to the utensil.
Dust each egg with paprika.
Makes 24 servings.
Note from Phyllis: Some people add a dash of Tabasco or other hot sauce to give the eggs a bit of a kick.
Peach Melba
Ingredients:
6 sweet ripe peaches, cut in half, stones removed
1 quart Pennsylvania or New Jersey strawberries, washed, hulled and sliced
Top-quality vanilla ice cream, such as Bassett’s or Ben and Jerry’s
Sliced almonds
Whipped cream
Directions:
Place the peaches in six dessert glasses or dishes. Add the strawberries. Top with a scoop of ice cream, almonds and whipped cream.
Serves six.
Note from Phyllis: Whipped cream in a can is convenient, but sometimes I make my own. It is very easy: Pour a pint of heavy cream into a mixing bowl. Add a teaspoon of sugar, if you like. Some add a teaspoon of pure vanilla or almond extract. Using a handheld electric mixer set to medium, whip the cream until soft peaks form. Be careful not to over-whip or you will end up with butter!
