What a nice party. The food was simple and delicious.
Here’s todays menu:
Beef ribs, tri tip and chicken thighs on the grill
Pasta salad with pesto, toasted pine nuts, peppers and squash (grown by me!)
Greek salad (the kind without lettuce)
Fruit salad (melon, berries, orange supreme, mint)
In my opinion, this is the best pesto ever. It’s James Beard’s basic recipe, but my laizzez-faire measuring technique.
Using a Cuisinart, fill halfway with clean parsley. I realize that I go against the
“foodie” grain, but I use curly parsley. I just like it. It gets drier and less slimy. Fill the other half with basil. Whiz it up till chopped.
Add one large or two small garlic cloves and about 1/2 cup toasted nuts–I usually use walnuts but this time I used 1/2 walnuts and 1/2 pine nuts. Whiz til it’s uniformly chopped fine. Add about 1 Tbsp. white wine vinegar.
With the motor running, pour in olive oil until it’s the consistency you like, usually about a cup or so. The end. Do not add cheese. You can add it later to whatever dish you are making, if you like.
The salad was just cooked pasta and julienned red peppers, zucchini and yellow squash. Simple. But tasty. I mixed the pesto with a bit of mayo and sour cream to get it to the dressing consistency I wanted.
For the Greek salad, I mixed tomatoes, cukes, those tiny sweet peppers, feta and red onions with a simple dressing of fresh oregano, red wine vinegar, garlic, olive oil, salt, pepper and a bit of sugar. A basic measurement of 1 part vinegar to 3 parts oil is a good place to start, then add whatever you like to taste.
The Fruit: Easy but yummy. It’s what I had for dinner tonight. I like Jacques Pepin’s thing where you make melon balls, but you still cut up all the leftover fruit into pieces so you don’t waste any. It made for a nice texture in the salad too.
I think everyone was happy. As usual though, I made way too much food and there will be leftovers for days. One of these days I will make the right amount! Or people will just eat more.