July 4th Cooking Tips and Food Ideas and Recipes for a Liberating Holiday!
I got a phone call yesterday about the 4th of July, which left me staring at the calendar in total shock. I can’t believe it’s already high summer! The past weeks have flown by so fast that it seems the enclosed four holidays have tumbled over each other. My plans for the day are typical, a yard party involving food, but this year there are some special circumstances that affect the menu.
I have a neighbor who loves the 4th of July. She claims it’s the most up-beat least, demanding of the holidays and I can’t really disagree. She has been quite ill recently, and is still recovering. So her husband thought a small party on her favorite day would cheer her. He asked a few people for help with the arrangements but had a definite request. That all activity be kept outside the house lest his wife feel compelled to participate in the preparation or the after clean-up. For the same reasons, he decided not to set-up the grill.
This means that only dishes which fit in portable ice chests can be kept cold. Everything else must arrive plated for serving and able to withstand the summer heat. The first thing we, who are making the food, did was to ban recipes containing eggs or creamy dairy products and of course, mayo, not trusting the long term holding power of ice chests. Vinegars, oils, herbs, seasonings and hard cheeses on the other hand, do hold-up. Several decades ago, it would have been unthinkable to hold a picnic or out-door buffet without mayonnaise, eggs or other creamy dairy products being used in the recipes. Today cooking magazines, books, T.V. shows and web sites are crammed with alternative options, most of which are tastier and more interesting than the old stand-bys. There is an emphasis on fresh vegetables, both raw and roasted, treated with a wide variety of oil infusions. The trusty potato salad has undergone a change too. It now appears with all sorts of other ingredients, beside celery, onion and/or eggs. One of my favorite versions is a cold sweet potato salad with lime, which, unlike its predecessors can remain unrefrigerated for long periods and, refrigerated keeps for days. I’m including several recipes below along with references to past blogs containing more hot weather stable side dishes. All are made from readily obtainable ingredients and can be made well in advance of serving.
Without a grill, the question of deciding the meats to be served was more problematic. Those of you who read this blog will guess I suggested a ham, and it was accepted. This is an adult group with culinary interests, so a commercial bucket of chicken was out, as was the prospect of greasy fingers at this particular event, though we determined early on there would be plenty boxes of “wipes” available. We wanted meats that could be eaten on a plate or made into a sandwich. One of the first decisions we made was to supply an assortment of artesian breads, loaves of Ciabatta, Jewish rye, Focaccia and Portuguese rolls.
We finally decided on separate turkey tenderloins opened, flattened, rolled around a choice of two stuffings, and presented in slices, which could be stacked on bread. We discussed doing London Broils at home and bringing them, but they could leak and/or dry out. Finally we agreed that we really needed to give a nod to traditional 4th of July fare. If we couldn’t have grilled burgers, we’d serve the next best thing – thick meat loaf sandwiches, accompanied by home-made tomato chutney.
In addition to the chutney, the other accompaniments on the table will be a variety of pickles and olives, a bowl of Romaine and iceberg lettuce (those types stay crisp longer), with a carafe of home-made French blue cheese dressing, an assortment of mustards, a bowl of home-made hummus, a large wedge of Parmesan cheese to be thickly shaved and, naturally, potato chips. We want to keep this spread simple and easy to clean up, yet inviting and interesting. I give the salad dressing and the hummus recipes below as well.
I’m discussing this party menu with you, not to draw attention to my plans, but because you might be able to use some of the suggestions for your own hot weather meals, especially outdoor ones. Moreover, we have become so accustomed to thinking of those meals in terms of grilling the main entrée that we rarely consider other options available to people who don’t have grills, or don’t want to use them all the time. Since all these recipes can be done ahead, they really do fit this holiday. They provide you independence from the kitchen for the actual party and free you to enjoy yourself.
Happy 4th of July everyone!!!
The Accompaniments:
TOMATO CHUTNEY
(1) 2lb can diced tomatoes
1 large onion diced
1 lemon zested
1/3 cup raisons
½ cup cider vinegar
½ cup sugar
¼ tsp. cinnamon
¼ tsp. ground allspice
1 tsp. mustard seeds
1/8 tsp. red pepper flakes
Salt and pepper
Combine all ingredients in a large pot , bring to a boil, lower heat and simmer until reduced to about 2 ½ cups, about 30 mins. Cool, cover and chill. Keeps refrigerated several weeks.
HUMMUS
2 cups canned garbanzo beans (also called ceci or chuck peas) drained-juice reserved
¼ cup minced onion
6 Tbs. fresh lemon juice
1/3 cup sesame paste (tahini)
pinch of crushed pepper flakes
¼ tsp. garlic powder or more to taste
Paprika
Olive oil
Combine all ingredients plus 2 Tbs. bean liquid, in a processer and grind to a smooth, but coarse paste. Add salt and pepper to taste, Correct seasonings and texture by adding more bean liquid, salt, garlic or hot pepper.
Chill. Drizzle with oil and garnish with paprika before serving. Makes 2 ½ cups.
FRENCH BLUE CHEESE DRESSING;
This is an inexact recipe depending on the flavor strength of the ingredients and personal preference. It should give the greens a glossy sheen, have a pronounced cheese taste with a definite tang. It keeps for weeks chilled and covered, so make more than you need for one dinner.
5oz crumbled blue cheese
½ cup good olive oil to start
2 Tbs. fresh lemon juice to start.
Put everything in a food processer and blend until cheese is barely discernible. Use both sight and taste to gage corrections, sticking to just those 3 ingredients. Makes about 2 cups.
Meats:
HAM
My recipe for ham with molasses-cider glaze is in the archives under New Years 2012
MEATLOAF
The meatloaf is cooked in a loaf pan, which traps the juices in. If it’s cooked in a loaf shape in a roasting pan it dries out too much for this use. Do not use “fillers”, rely on the egg to bind it. If you’re planning to serve it cold, remove it from the pan as soon as it’s cool enough and wrap it in plastic wrap. Discard the fat. For this cold version, I use:
1 lb. ground beef
1 lb. ground turkey
1 medium onion in fine dice
1 egg
2 Tbs. Worchestershire sauce
Salt and pepper
Mix all the ingredients well in a bowl. Bake in a standard loaf pan at 350 degs for about 90 mins.
For a garnish I cover the top with thin, sliced, separated onion rings before baking.
FILLINGS for TURKEY ROLLS (These can also be used with boneless, pounded chicken breasts)
(1) 1 ½ to 2 lb. turkey tenderloin per type of filling
Cut the tenderloin almost through lengthwise. Lay it flat and do the same with each half—three slits total. Cover it with plastic and roll or pound the meat to flatten to an even thickness. Cover the meat with the chosen filling to within ½ inch of the edge all around. Roll the meat in a spiral around the filling and hold closed with toothpicks, roasting pins or string. To cook, it can be cut in half to fit the pan and sautéed until brown in 2 Tbs. butter and 1 Tbs. oil, then covered and allowed to simmer for 10 mins. in 1/3 cup white wine or broth or until juices run clear. It can be roasted, seam down, in a 350 deg oven, with a small bit of broth and 1 Tbs. butter in the bottom of the pan, about 20 min per pound until juices run clear, or it can be rolled in foil and steamed for about 10 min. per pound. Serve in slices about ½ inch thick, cold or hot. Sprinkle a bit of dried basil over the top before cooking or serve with fresh chopped herbs as a garnish.
FILLING NUMBER I —– Pesto, parsley or basil, home-made or commercial
FILLING NUMBER II—Per pound
½ a 7oz jar roasted red peppers or pimentos
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12 sliced black olives
1 garlic clove minced
1 small hot pepper minced
6 large basil leaves or ½ tsp dried.
Combine last 6 ingredients in a blender and process to a paste. Lay the roasted peppers over the meat in a single layer and spread the olive paste over them. Roll the meat in a spiral and fasten to close seam. This version is better roasted or sautéed, not steamed.
The Sides:
When it comes to vegetables, especially summer ones, fresh is best. The majority can be eaten raw, or due to their thin skins, for example zucchini, yellow, squash and bell peppers, need only a light sauté, (also called “sweating”) or to be steamed for a few minutes, until just crisp tender. For longer cooking, I like them roasted, but never subjected to hard boiling.
ROASTED SUMMER VEGETABLE SALAD: Serves 6
1 lb. zucchini in ¾ inch slices
1 lb. yellow squash in ¾ inch slices
½ lb. green beans – left whole
2 medium onions –cut in half crosswise and each half into quarters
1 or 2 jarred roasted red peppers cut in strips
2 tsp. Dried rosemary- preferably ground
6 Fresh oregano sprigs
¼ cup olive oil
2 cloves minced garlic
2 Tbs. Balsamic vinegar
Salt and pepper
Spread vegetables out on two baking sheets, sprinkle with oil 1 Tbs. per sheet, and toss to coat. Sprinkle 1 tsp rosemary over each sheet. Roast at 375 degrees for 3o mins, reversing sheets half way and watching for burning. Blend the oil, garlic and vinegar and toss with the cooled vegetables in a bowl. Season with salt and pepper. Add the oregano sprigs, cover and allow flavors to meld for 1hr. Can be kept chilled for two days, but add the oregano at least 1 hr. before serving and bring to room temperature.
Optional additions/variations, Brussels sprouts-halved if large, mushroom caps, sweet potatoes – microwaved for a few minutes first then sliced so they cook at the same time, red beets-the small canned ones, drained will do, but cook them apart or their juice will stain the others.
ASPAGAGUS AND GREEN BEANS are delicious cooked to crisp tender, drained and placed while still warm in a vinaigrette (bottled is fine). They need at least an hour, but can be chilled up to a day.
Actually these two vegetables, cooked this way can also be served with a dipping sauce like pesto or Raita sauce zinged with a dash of curry or hot sauce. Both sauces can be bought commercially bottled.
TOMATOES
I come from a state famous for its tomatoes and appreciate a good field ripened one just sliced, but as I side dish, I have two favorite ways to prepare them.
PENNSYLVANIA DUTCH TOMATOES:
Pick large ripe tomatoes – allowing at least half a tomato per person. Peel and cut in ¼ inch slices
Layer tomatoes alternately in a wide shallow bowl with (per layer) 1 tsp. cider vinegar (scant), ¼ tsp sugar, pinch of salt and ¼ tsp. black pepper. Chill for at least 2 hr. Serve from the bowl with a fork. Best the same day.
TOMATOES BASIL:
Use the same proportions and peel as stated above, but cut the tomatoes in large chunks. Optionally add 1 cup cooked cut green beans for every 2 very large or 3 medium large tomatoes. Also calculating ingredient quantity on the same amount of tomatoes, toss tomatoes in a salad bowl with enough olive oil to coat, a pinch of salt, ¼ tsp garlic powder and 1Tbs. dried basil. Allow flavors to meld for at least an hour. Garnish with fresh basil sprigs. Serve from the bowl with a spoon. Best the same day.
SWEET POTATO SALAD WITH LIME: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
1 Tbs. lime zest
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 mins. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm. Bend the next 4 ingredients adding oil in a stream to make a vinaigrette. Season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a
spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.
IDEAS FOR A MORE TRADITIONAL POTATO SALAD:
Don’t use Idaho or Russet potatoes which bake but don’t boil well. Choose flavorful potatoes like red skins and/or fingerlings. In fact mixing different types can add taste. To keep all the flavor and nutrition as well as to add color to the salad, don’t peel them.
The options for additional ingredients are endless. A few of the most frequent, sliced or chopped, are celery, onions (red ones add color), scallions, cucumber, radishes, peppers( fresh, cooked or jarred), mushrooms, corn, cut green beans, broccoli, peas, green as well as sugar snap and snow peas, baby spinach leaves, zucchini, yellow squash, jicama, a variety of beans and of pasta shapes. Exploring other cuisines opens even more options.
The options for the dressings are equally open. They are generally oil based one of the nut or seed oils such as olive or walnut, and include a vinegar or citrus juice. The flavor is built through adding other condiments like mustard, and/or seasonings such as smoked paprika or curry and seeds like fennel, celery, or poppy. Herbs play a major role too. The favorites are basil, rosemary, oregano and dill. I also like lemon balm. The usual proportion for 4 cups of salad is:
1/3 cup oil
3 Tbs. vinegar of choice or citrus juice or a combination
Salt and pepper to taste
3 Tbs. chopped fresh herbs or ! Tbs. dried
If using:
2 tsp. of a condiment
1 tsp. of a seasoning
2 tsp. of a seed
Cheese can also be an option. A chef I knew created an “Italian” potato salad with Parmesan blended into the dressing and leaves of oregano and basil tossed in. The colors of the Italian flag with a taste to match, it was a big success with her clients. The important thing to remember when making the dressing is to blend the ingredients, except fresh herbs and seeds, adding the oil in a stream to create an emulsion. This sets the taste and gives the dressing a creamy smooth appearance. Then toss with the potatoes adding the herbs or seeds and allow at least 30 mins. for the flavors to meld.
