Supper Club Dish Newsletter

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Supper Club Dish Newsletter

 

Fresh Picks

I always look forward to this time of year. Fresh produce, the official opening of grill season, and longer, not-yet-hot days – there is endless inspiration to get my creative juices flowing. The June issue of Cooking Light is chock-full of culinary delights that are inspired by the season’s peak produce – and all are delicious, healthy, savory and sweet. I quickly marked the fresh and simple-to-make Grilled Halibut with Peach and Pepper Salsa as a must-serve for my next mid-week get-together.  And the cool ingredients found into the Cracked Wheat Salad with Nectarines, Parsley, and Pistachios are the perfect accompaniment to a warm summer night. Hopefully my enthusiasm is contagious and you will find inspirations of your own. Happy entertaining!

 

 

Enjoy!

 

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    Favorite picks for colorful, creative spring entertaining.

    > I look forward to the June issue each year, because it features the
    Cooking Light
    Summer Cookbook. From sweet fruit to crunchy vegetables, the Summer Cookbook is filled with terrific meal ideas for the warmer weather. For your next get-together, I recommend trying the Grilled Flank Steak with Avocado and Two-Tomato Salsa or the Walnut and Rosemary Oven-Fried Chicken. And children and adults alike are sure to love the refreshing taste of a Juicy-Tangy Watermelon Ice Pop. Just thinking about it makes my mouth water!


    > Risottos are a labor of love in my kitchen, and they get a bad rap for requiring a lot of hands-on time. But really, the process of making a risotto is simple, straightforward and rather soothing. We take you through the steps with Risotto 101, and make learning worth your while with Sage Risotto with Fresh Mozzarella and Prosciutto. Pretty soon, you won’t think twice about whipping up Bacon and Wild Mushroom Risotto with Baby Spinach, even on a weeknight. I always make a little extra of any risotto recipe because the leftovers are perfect for stuffing chicken or fish.
     
    > One of my favorite things about the warmer weather is enjoying delicious food outside with friends and family. And what goes better with great food and friends, then a perfectly paired bottle of wine? In the June issue, you will find wine pairings for main-dish summer salads that are sure to satisfy.

WILD STRIPED BASS

Wild striped bass is now in season, making this the perfect time to hone your seafood grilling skills and make Grilled Striped Bass with Chunky Mango-Ginger Sauce. Pat fish dry before brushing lightly with oil to get a good sear and take care not to over-cook. A good tip: A fish basket can help you flip without falling apart.

 

 

 

 

 

 

 

 

 

 

 


COOKING EN PAPILLOTE

When cooking en papillote (steaming small portions of food in a wrapper) use bleached or unbleached parchment or foil, never wax paper, which can tear or leak. Parchment paper can safely be used in an oven at temperatures of up to 450°.  Try it when making Salmon en Papillote with
Dill-Yogurt Sauce
.

 

 

GRILLING LAMB

When grilling summer lamb, have your butcher butterfly the lamb and pound it thin. And rather than tying it with kitchen twine that can burn, I like stainless steel wire. To see step-by-step instructions, check out my segment on The Today Show where I make Sun-Dried Tomato and Herb-Stuffed Leg
of Lamb
.

 

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