Now that summer is here, I try my hardest not to heat up my kitchen at home.
Coming up with recipes that require little or no heat, can be a challenge.
However, with a little planning you may come up with several wonderful meals that will be requested over and over throughout the Summer…So if the heat is too hot….stay out of the kitchen!
Here are three of my favorite recipes that I often make during the summer months, for quick and easy entertaining or dinner with my family poolside.
Menu
Serves 4
Tuna Nicoise
Proscuitto, Mozzarella
& Tomato
Beef Carpaccio
Tuna Nicoise
4 boiled potatoes
1 pepper, cut in half, ribs
and seeds removed, then cut
into slices
1 head lettuce (I often use
Bibb or Mesculun that I have
grown)
2 jars tuna in oil, drained
(I like Callipo or Flotta
available at Italian Specialty
Shops, like Razzanos,
286 Glen St, Glen Cove.
516-676-3745)
4 hard-boiled eggs, cut in
half
1 thinly sliced shallot, soaked
in 1/4 cup vinegar and water
(preferably overnight)
1 endive, separated
1 cup Nicoise Olives
Vinaigrette – See June 17
article “Homemade Sauces
for Summer Dining”
First, hard boil the eggs for 12 minutes. Remove. Put in an ice bath. Then add potatoes and cook until soft, when pierced with a fork. (No need to change the water.) Cool potatoes and cut.
Assemble all of the ingredients on a platter.
Refrigerate until serving.
Serve with Vinaigrette on the side.
Proscuitto, Mozzarella
& Tomato
1/4 – 1/2 lb. of the best
quality thinly sliced
proscuitto (also available at
Razzanos)
1 large ball of freshly made
mozzarella, sliced (available
at Razzanos or North Shore ,
or Piccolo Gourmet, 1632
Hillside Ave., New Hyde Park
516-326-8509)
2 ripe beef steak tomatoes,
cored, and sliced
Fresh Basil
Best Qualiy Olive Oil
1. Make a pinwheel of proscuitto, mozzarella and tomato. Garnish with Fresh basil.
2. Serve with olive oil on the side.
Beef Carpaccio
1 lb. boned beef fillet or other
tender cut, trimmed of all fat
and sliced thin
(I use a very sharp knife)
1/4 cup capers
Best quality olive oil
Arrange meat on a platter. Sprinkle with capers.
Refrigerate until serving (no more than 4 hours).
Serve with Olive Oil on the side.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook.
