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For many, Labor Day — Sept. 4 — brings the end of cookout season. (Although I know many grilling aficionados who would fire up the barbecue in any kind of weather). Whether taking something to a party or having friends and family over, I’ve come up with a holiday menu that is sure to please.
The main course is up to you. Just remember, if children are on the guest list, simply toss on hot dogs and hamburgers for the tots and grill something special for the adults. A boned leg of lamb, kebobs or a selection of thick, juicy sausages are delicious alternatives to chicken or steaks.
The bash can begin with a platter of crudites and aioli, the delicious garlic French mayonnaise. The condiment can also serve as a thick sauce for cold chicken or fish. I like to mix it up with an unusual selection of vegetables, rather than sticking to run-of-the mill broccoli, celery and cauliflower.
A recent article stated violent hail storms in and around Genoa, Italy, have destroyed many basil crops, resulting in a severe pesto shortage. This fragrant herb also is used to make pistou, a hearty, thick topping for "soupe au pistou," the French version of minestrone that hails from sunny Provence.
Italian prune plums have made their appearance in the markets and, if we are lucky, will last through September. They are great for cooking and eating out of hand. The recipe for Italian Prune Plum Tart comes from Judith Huxley’s "Table For Eight."
Crudite with Aioli
Ingredients:
8 fat cloves of garlic, peeled
4 egg yolks
2 tablespoons of lemon juice
Kosher salt and freshly ground black pepper, to taste
1-1/2 cups of olive oil
2 each of large red and yellow bell peppers, seeded and sliced
1 (1-pound) bag of baby carrots
3 fennel bulbs, sliced
4 baby bok choy, sliced
2 bunches of radishes, sliced
Assortment of olives, such as Sicilian, Gaeta, Kalamata and Picholine
Directions:
Start the motor running on a food processor fitted with the steel blade. Drop the garlic through the feed tube one by one, until minced.
Turn the motor off and add the egg yolks, lemon juice, salt and pepper. Scrape the garlic off the sides of the bowl. Process for about one minute, or until the yolks are thick. Turn the motor back on and slowly drizzle the oil through the feed tube.
Place the aioli in a serving bowl. Cover and chill for at least two hours.
Place the vegetables and olives on a large serving tray. Cover and chill for at least two hours.
Serves six to eight.
Soupe au Pistou
Ingredients:
8 fat cloves of garlic, plus 2, sliced
1 bunch of basil leaves
1/4 cup of olive oil, plus enough to coat the bottom of a 4-quart soup pot
1-1/2 pounds of ripe tomatoes, seeded and chopped
Kosher salt and freshly ground black pepper, to taste
1 medium onion, chopped
2 large leeks, with the light greenery included, sliced
2 ribs of celery, diced
2 carrots, peeled and chopped
2 (15-ounce) cans of great Northern beans, rinsed and drained
1 large handful of slender string beans, cut into 2-inch pieces
2 small zucchini, diced
2 (22-ounce) packages of chicken or vegetable stock
1/3 cup of ditalini or tiny pasta shells
2 bay leaves
Directions:
Place the eight cloves of garlic, basil and oil in a food processor bowl fitted with the steel blade. Process for about one or two minutes. Add the tomatoes and process until pur�ed. Add the salt and pepper. Pour the pistou into a plastic container, cover and chill.
Heat the oil over medium-high in the soup pot. Add the onion, leeks, celery and carrots and saut� for about five to 10 minutes, or until the onions are translucent. Add the remaining cloves of garlic and saut� for about another minute. Lower to medium and add the Northern beans, string beans and zucchini. Stir to blend well. Add the stock, pasta, bay leaves and more salt and pepper. Bring to a boil. Lower to simmer and cook for about 10 minutes, or until the pasta is al dente.
Bring to room temperature when ready to eat.
Serve the soup in warm bowls with the pistou on the side.
Serves six to eight.
Italian Prune Plum Tart
Ingredients:
3/4 cup of blanched almonds
1/3 cup of sugar
1 large egg
2 tablespoons of softened butter
1/4 teaspoon of almond extract
1 teaspoon of vanilla extract
1 teaspoon of grated lemon zest
1 unbaked 10-inch pie shell
24 Italian prune plums, pitted and quartered
1 cup of red current jelly
2 tablespoons of port or medium-sweet Madeira
Whipped cream
Directions:
Preheat the oven to 350 degrees.
Combine the almonds and sugar in a food processor bowl fitted with the steel blade. Process for 30 seconds, or until smooth. Do not grind to a paste. Add the egg, butter, almond and vanilla extracts and lemon zest and process for another 20 seconds.
Spread evenly over the pie shell. Arrange the plums in a decorative pattern over the mixture. Place on a baking sheet and bake in the center of the oven for one hour. Let cool.
Heat the jelly with the port or Madeira until melted. Spoon over the tart and let cool to room temperature.
Serve with whipped cream.
Serves six to eight.
Note from Phyllis: You can make the pie shell from scratch or use a frozen one.
