"Dining al Fresco"
Jun 18, 2009 - Volume 1 - Issue 12
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| Away on Vacation |
Beyond Pots and Pans will be taking a break this summer and will be closed beginning July 4th through July 20. We'll reopen Tuesday, July 21st at 10:00am. Hope to see you before and after!
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Dining vs. Eating
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 It's the same thing at one
level, food enters the body. But at another level, dining and eating
are two very different experiences. It's the attitude that one applies
to the situation that makes all the difference. Eating is a functional
necessity, while dining feeds the soul as well as the body. Dining
possesses a deliberateness - the extra steps that create a rejuvenating
ambience, the invitation of others to share this slice of life.
Summertime brings forth the best of dining opportunities, those chances
to eat in the outdoors soaking up all that's best about a summer's
evening - dining al fresco!
In this issue we celebrate summer with some ideas for creating that
perfect summer evening of dining, strategies for staying cool, and
enjoying some active cooking with your guests. We close with a trio of
recipes from the Simple Soirées cookbook that, together, form a perfectly coordinated summer eve's menu.
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Made in America Sale
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 - We pay the sales tax on anything made in the USA!
- Plus, pay cash for anything American-made and receive an additional 5% discount.
Look throughout the store for the American flags!
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Two Upcoming Events
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Book Signing with Rima Barkett and Claudia Pruett
Thursday, June 25th - 11:00am - 2:00pm. Meet and greet these authors as they stop by Beyond Pots and Pan with their new book, Cooking Dinner -- Simple Italian Family Recipes Everyone Can Make.
 Cooking Class with Helen Chen
Monday, August 3 - 6:00pm. Join us for a special cooking class with Helen Chen as she cooks from her new cookbook, Easy Chinese Stir-Fries. She'll share her best secrets for creating healthy, fast, Chinese-style meals. $65. (The store will be closed from July 4 - 20, but if you'd like to attend this class, just send us an e-mail at info@beyondpotsandpans.com indicating your interest and we'll call you back to get you registered!) |
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Setting the Scene
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 Some of our best memories involve leisurely summer evenings shared with friends around the table. Dining al fresco, literally translates to
"dining in the outdoors," or "dining in the fresh air." It takes on a
varied character - it might be at a sidewalk café, a balcony
overlooking water, or on your own patio. Creating special summer
moments that stay with us can be made simple with a little forethought.
We offer a few suggestions for setting the scene for some lovely
outdoor dining.
The Setting
- Dining al fresco is at least half ambience, the other half is food.
The setting you create can turn an ordinary deck or patio into an
enchanted space as the sun begins to set. Consider the following scene
changers:
- Flowers
-- Celebrate the abundance of flowers and the dazzling colors in nature
with bouquets, baskets or pots appropriately placed on your table and
around the dining space. An herb pot or two will offer wonderful
fragrance and stimulate the appetite.
 - Color
-- Create an inviting table setting. Break out your most extroverted
tablecloth and cloth napkins. An outdoor table can handle huge splashes
of color from a variety of linens that an indoor dining room just can't
manage. Mix and match odd pieces into an energetic collage. Accessorize
each napkin with a napkin ring - the equivalent of table jewelry.
- Light
-- Candles and fire are a necessity for summer evening suppers. The
quality of light and its movement add to the mood. Try luminaries at
different levels - ground or deck level, and table height. Place
luminaries at distant points from the table, such as in the corners of
the yard, near walkways, etc.
- Movement
-- Bedeck the deck with yards of gauzy fabric to transform the space
into something special. Twist the fabric between posts or railings
forming swags that drape gracefully. With a summer breeze and evening
thermals, the impromptu fashion will create gentle movement that allows
the wind to be seen as well as felt.
Check the Elements
- To pull off that magical evening, it will take some cooperation from
Mother Nature! We like the tools available at Weather Underground, www.wunderground.com,
for getting up-to-date weather assessments. This site, like many
others, allows you to track weather on the radar and perform some
armchair meteorology. Weather and other conditions being unpredictable,
a few mitigation tactics and ready alternatives are in order:
- Rain Plan
- Depending on your setting, a forecast of rain may move the entire
event indoors. However, if the forecast is for intermittent or light
rain, you may be able to continue your outdoor plan with the help of a
tent, awning, or even an open garage door.
 Temperature Modifications
- Oppressive heat is no fun. If those are the conditions you're likely
to confront, plan your event for later in the evening, as the sun is
setting. Equip your space with moving air; a breeze, natural or
artificial, will have a cooling effect. A few frozen beverages will
help too -- more on that below!- Watch for Wind
- This overlooked element can make or break the moment. A gentle breeze
is delightful, but gusts can take the table and its contents on the
road, or introduce dust into the dining equation. Set up in a sheltered
location, secure the tablecloth with clamps, and monitor the conditions.
Make it Ahead
- Plan your menu so that all of the cooking may be done ahead of time.
This accomplishes several good things - the kitchen stays cool and the
hard work is done early leaving you fresh and available to have a good
time along with your guests.
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Keeping it Cool
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Thirst-quenching
is the name of the game these days! Whether by the sip to wet the
lips, or a swig to slide shockingly down the throat, it's about heat
relief from the inside out! Keeping it cool involves ice - and plenty
of it!
 Ice, please!
- It's only in the last hundred years that ice has become a ready
commodity. Today, we like our ice in unique shapes, cracked into
shards, crushed to a slush, or shaved like snow - just so long as it
packs a chill!
How to Freeze Water
-- A good ice cube displays a clear character. Cloudiness or opacity in
the center of an ice cube results from impurities in the water, and/or
air bubbles trapped during freezing. Commercial icemakers know that a
clear cube comes from pure water, and from freezing the water in thin
layers at just below its freezing point of 32˚F/0˚C. The thin layers
and the "warm" freezing temperature allow the air bubbles to escape.
At home, clearer cubes are produced from mineral-free, distilled, and
boiled water which removes any air bubbles.
Crushed Ice Drinks
- Slushies, smoothies or other frozen, crushed ice drinks are
particularly refreshing in the summertime. You can make your own
version of a frozen favorite at home for pennies on the dollar! - With a Blender
- Great frozen drinks are ready in 60 seconds with a sturdy blender.
Fill the carafe no more than two-thirds full with ice. Add at least one
cup of liquid to provide a medium for moving the ice. For fruit
smoothies, puree the fruit first in the blender, then add the ice
cubes. (Do not use a food processor to crush ice; it will damage the
machine's blade and scratch the workbowl).
- With a Frozen Drink Maker
- a machine like the Key West Margaritaville Frozen Concoction Maker,
will dispense all manner of frozen drinks with ease all day long - and
not just frozen margaritas! The unit shaves ice and blends up to 36
ounces of beverage in one batch. Automatic settings adjust ingredient
proportions to just the right amounts. View this video to see how it works.
 Keeping Cold Food Cold
- This is the time of year where food-safety can be of concern. Cooked
foods may not cool quickly enough, or cold foods may not stay cold long
enough.
- To Cool Quickly
- Many summer dishes requiring cooking and quick cooling like potato
salads, pasta, or grain salads. Allow such foods to cool to room
temperature, then store the lukewarm foods in shallow pans or in
zippered plastic bags. Place these shallow packages in the refrigerator
in a single layer allowing the refrigerator's cool air to reach the
center of the food as quickly as possible. Do not stack the shallow
packets until they are thoroughly cooled.
- To Keep Food Cold
- There are a number of clever dishes that are insulated or designed to
keep food cold. Two-walled cups or serving dishes will keep foods
cooler longer. Consider "nesting" serving bowls within a larger bowl
containing ice.
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Active Summer Cooking
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There's
an ease to summertime entertaining that allows the host and hostess to
relax a bit and put guests to work. Participatory food preparation will
become part of the occasion's fun!
 Make it a Potluck
- From casual to elegant, distribute the effort and cost among your
guests by making it a shared event. Assign or suggest a food category
to members of your guest list. In this economy it's one great way to
band together and enjoy good food and good company without breaking
anyone's bank. When putting together your plan, let your guests know
how many people they'll be cooking for. Offer the option for them to
drop off their contribution early on the day of the event.
Set up Work Stations
- Whether you're setting up a burger bar, a kebab-assembly stand, or a
buffet line, consider the traffic pattern and strategic location of the
various foods. Have appropriate serving utensils available. Serving
utensils requiring two hands to operate do not work well in a buffet
line; substitute tongs for those situations. Place napkins, silverware
at the end of the buffet line. If individuals are placed in charge of
their own grilling, make sure that long-handled utensils are readily
available and that fire-resistant hot pads or mitts are at the ready,
Assign someone to look over the shoulders of guest grillers.
 Make it a Picnic -- If it's been awhile since you've been on a real picnic, reacquaint yourself with some great reasons to make the effort:- Entertain without having to clean the house for company.
- Reconnect with cloud-staring and star-gazing pleasures.
- Allows the host and hostess to not get stuck in the kitchen.
- Scales easily from simple to fancy, from a little to a lot.
- Introduces your kids to lightning bugs.
- Eliminates tipping when you "eat out" this way.
- Puts into practice your improvising skills.
- Keeps you in touch with the outdoors and fresh air - dining al fresco.
A Cold Finish
- A great end to a great meal carries that "keep it cool" theme
forward. While supper dishes are being cleared, conscript your guests
into churning some ice cream. We have many different styles of ice
cream makers that also make perfect sorbet, gelato, or granitas -- a
perfect end to a perfect evening! There are three basic styles of ice
cream makers:
- those that use ice and rock salt,
- types that chill by way of a prefrozen insert, and
- freezing machines that have their own compressor.
Making
your own ice cream is not only a great summer cooking activity, but
with the help of these products, homemade flavors are available all
year long.
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Q & A's
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Q: Why do ice cubes float in our drinks?
A:
Water is one of the few substances that expands by some 7% when
changing from a liquid into a solid. It actually becomes less dense
when frozen which is why it floats so nicely in our drinks.
Q: What is the best way to freeze garnishes inside an ice cube?
A:
Fruit, herbs, or edible flowers make ice cubes extra special. Most
garnish choices will sink or float. To "suspend" the garnish in the
finished ice cube, accomplish the feat in three stages: (1) Fill the
ice cube mold one third full with water, or juice. Place  the
fruit or flower in each mold and add a small amount of water, (2) Allow
this second layer to freeze capturing the garnish, (3) Add a third
layer of very cold liquid to finish filling the mold. Freeze until set.
Cast in the center of the cube or mold, the garnish's good looks will
outlast the drink.
Q: How much ice should I get for my party?
A:
There are a number of variables here - what's being served, if the
drinks are pre-chilled as in wine or beer, duration of the party, etc.,
-- but a good rule of thumb is one pound of ice per guest. Start there
and adjust for the variables.
Q: How long can prepared food be kept outside of refrigeration?
A:
According to the USDA, in hot weather, (above 90°F), food should not
sit out for more than 1 hour. Throw out any food left out for more than
2 hours or for more than 1 hour if temperatures are above 90°F. (Food Safety - USDA). |
Cookbook Review
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Simple Soirées, Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker. Photographs by Christopher Hirsheimer.
Copyright 2005.Published by Steward, Tabori & Chang, a division of
Abram Books, New York, NY.
Winner of the James Beard Entertaining and Special Occasion Book Award
 Striking
that balance between overdone and dramatic simplicity when putting on a
fabulous party is tricky. It's not as simple as picking one's favorite
recipes -- the flavors, textures, and preparation must blend and marry
appropriately. Ms. Knickerbocker provides a book full of coordinated
inspiration and entertaining ideas. She guides us through the planning
and preparation phases with an emphasis on seasonal and local eating.
The book is organized by meal menus, six to eight complete scenarios
for each season. Each occasion, from beginning to end, is contained in
each chapter - "Spring has Sprung," "A Midsummer Night's Country
Supper," "A Romantic Dinner for Two," or "A Supper for Chilly Nights."
The blending of flavors, colors, food availability, and kitchen work
have been artfully organized. Oven conflicts, out-of-season ingredients,
or too much of something, have been thought through carefully for us.
Whether the occasion is a birthday, holiday, or a simple celebration of
life and friendship, you'll appreciate the fresh ideas and the stunning
results!
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A Trio of Recipes for a Summer Supper
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Simple Soirées
by Peggy Knickerbocker. Copyright 2005. Published by Steward, Tabori
& Chang, a division of Abram Books, New York, NY. Used with
permission of the publisher. All rights reserved.
These
recipes are from the chapter titled "Mediterranean Market Fish Dinner."
A morning trip to the outdoor market could theoretically fill the
basket with all that's needed for a beautiful, fresh, simple evening
meal. We'll have to improvise the Mediterranean part, but otherwise,
our local markets should suffice quite well!
Roasted Halibut with Sauce Gribiche
 This
was some of the best fish we've ever made. The somewhat unusual method
of poaching the fillets in olive oil in the oven made for moist bites
without being the least bit oily - a culinary oxymoron. The fresh herbs
permeated the fish with their delicate flavor. Each forkful was a
delight to say nothing of the gorgeous presentation it afforded the
eyes.
Click here to view the complete recipe.
Click here for a printable version of the recipe.
Bagna Cauda Potatoes
 Translated
literally, bagna cauda means "warm bath." In traditional practice, hot
butter provides a warm bath for liberal quantities of garlic. The heat
blooms the garlic resulting in the simplest, yet most satisfying, of
sauces. Generously lathered over fingerlings or a fresh crop of new
potatoes, the bagna cauda permeates the roasted potatoes to
mouth-watering perfection.
Click here to view the complete recipe.
Click here for a printable version of the recipe.
Summer Pudding with Juicy Berries
 Four
types of summer's best berries mix and mash together to form the basis
of this delicious finale. The added sugar inspires the berries to
release their juices. Bursting with fresh flavor, this pudding provides
a refreshing end to a summer meal. The dessert requires no cooking or
baking, though it does require an overnight stint in the refrigerator.
Click here to view the complete recipe.
Click here for a printable version of the recipe.
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Choose some good company and compose a great summer evening sometime soon!
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Lorraine, Katie, and all of the Staff at Beyond Pots and Pans
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