One of the best parts about summer is the backyard barbecue. People hang out by the grill, lounge on the patio, and watch the kids play. Everybody brings something, everyone serves themselves, and no one minds eating off paper plates. It is informal dining at its best.
We are lucky to have some great neighbors on our street. The kids are all about the same age and wander back and forth between the houses virtually without restrictions. There are no "playdates," just the old fashioned method of knocking on the door to ask if your buddy can come and play. We're fortunate that the parents are all pretty relaxed people who never mind when my child hangs around all afternoon or wants to stay for dinner. They are warm, welcoming, people who love to get together with friends and family, and more is always merrier.
We were invited to one such neighborhood event this past weekend. The hosts were in charge of the grill, I brought a few sides (recipes to follow) and another couple took care of dessert. The kids played and took a dip in the pool, while the adults nibbled, cooked and talked. The weather had been iffy all day, but the rain held off until just after we had all eaten. When it started to pour, my first thought was - "SAVE THE BURGERS!!" Even though we all got wet, it didn't matter. There was no shortage of peanut butter squares, water ice and beer to go around inside!
When choosing sides, I like to serve light, simple food, preferably dishes that can sit out for hours at room temperature or can be eaten with your fingers. That way, people can nibble while they wait for a burger and feel free to go back for seconds, thirds or fourths! An excellent alternative to the traditional corn on the cob is Ina Garten's recipe for Confetti Corn. Lastly, for dessert I always like cookies or brownies (easy for kids to smuggle and eat while playing) and lots of fresh fruit. Here are a few suggestions for your next potluck. Enjoy!
Sausage-Stuffed Mushrooms
This recipe is nothing short of delicious - it is without doubt the best recipe for stuffed mushrooms that I have ever tried. They are perfect finger food and an excellent choice for special occasions or casual get-togethers. You can easily make the filling and stuff the mushrooms in advance. Then just refrigerate them until you're ready to bake. They were a huge hit this weekend and I promise that you will not be disappointed if you try them.
Ingredients
- 20 extra-large white mushrooms
- extra virgin olive oil
- 3 tablespoons Marsala wine or medium sherry
- 1 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs, plus extra for sprinkling on top
- 5 ounces mascarpone cheese
- 1/3 cup freshly grated Parmesan
- 1 good handful fresh parsley leaves, chopped
- Salt and freshly ground black pepper
Adapted from: Ina Garten, Barefoot Contessa (2009)
Preheat the oven to 325 degrees.
First, clean the mushrooms by gently brushing the dirt off with a damp cloth or paper towel. Remove the mushroom stems, dice and set aside. Toss the mushroom caps in a large bowl with a few tablespoons of olive oil and the Marsala wine.
In a large skillet, heat two tbs of olive oil over medium heat. Add the sausage and cook until browned, gently breaking it up into small pieces with the back of a wooden spoon. Add the mushroom stems, scallions and garlic. Stirring frequently, cook for a few minutes, until fragrant. Stir in the panko. Add the mascarpone and cook until the cheese has melted slightly and is well distributed through the mixture. Turn off the heat and add the parmesan and parsley. Season with salt and pepper. Cool the mixture until it is possible to handle.
Fill each mushroom sausage mixture and arrange in a large baking dish (or two). Sprinkle the tops of each mushroom with more panko crumbs. Bake for 50 minutes, until the stuffing is browned and the tops are crunchy. Serve warm.
Preheat the oven to 325 degrees.
First, clean the mushrooms by gently brushing the dirt off with a damp cloth or paper towel. Remove the mushroom stems, dice and set aside. Toss the mushroom caps in a large bowl with a few tablespoons of olive oil and the Marsala wine.
In a large skillet, heat two tbs of olive oil over medium heat. Add the sausage and cook until browned, gently breaking it up into small pieces with the back of a wooden spoon. Add the mushroom stems, scallions and garlic. Stirring frequently, cook for a few minutes, until fragrant. Stir in the panko. Add the mascarpone and cook until the cheese has melted slightly and is well distributed through the mixture. Turn off the heat and add the parmesan and parsley. Season with salt and pepper. Cool the mixture until it is possible to handle.
Fill each mushroom sausage mixture and arrange in a large baking dish (or two). Sprinkle the tops of each mushroom with more panko crumbs. Bake for 50 minutes, until the stuffing is browned and the tops are crunchy. Serve warm.
Spinach Salad with Strawberries and Apple Cider Vinaigrette
I make a lot of salads, especially in the summer. This is one of my favorites. I love the strawberries, but you could substitute any fruit you want (peaches, nectarines, apples and berries are all great choices). To toast the pine nuts, just bake them at 350 degrees for a few minutes. Watch them carefully, they will burn easily (if you can smell them, its time to take them out!) If you don't have pine nuts, walnuts make an excellent substitution. I also tend to like my salad dressing a little vinegar-y, so if its a bit too tangy for your taste, feel free to adjust the proportions.
Ingredients:
Roughly 4 cups baby spinach, washed
1 cup strawberries, washed and sliced
4 tsp pine nuts, toasted (or walnuts or pecans)
For the Vinaigrette:
1 part olive oil
2 parts apple cider vinegar
1 part honey
salt
pepper
Whisk the vinaigrette in a small bowl - taste and adjust seasoning and proportions. Compose the salad, pour the vinaigrette and toss!
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