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Summer Menus from The Fire Island Cookbook
By Mike DeSimone and Jeff Jenssen
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About this ebook
Summer Menus from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen includes recipes from the Peak Summer Produce Menu, the Fourth of July Pool Party Menu, and the America the Bountiful Menu, all from their full-length cookbook. Enjoy these delicious recipes now and all year long!
Author
Mike DeSimone
Mike DeSimone and Jeff Jenssen, also known as the World Wine Guys, are wine, spirits, food, and travel writers. They are the Entertaining and Lifestyle Editors at Wine Enthusiast Magazine. Their articles and photographs have appeared in Wine Enthusiast, Wine Spectator, and Saveur. They are the authors of The Fire Island Cookbook, the Port wine chapter in The Ultimate Wine Companion, the South African Whisky chapter in Barrels and Drams, and Wines of the Southern Hemisphere: The Complete Guide (October 2012). The duo regularly host wine tastings and educational seminars around the world. They are members of the International Food, Wine, and Travel Writers Association, The Society of Wine Educators, and The James Beard Foundation. Mike and Jeff received the prestigious Golden Pen award for their coverage of Croatia. They have made numerous appearances on The Martha Stewart Show, both television and radio. Their hobbies include chasing the harvest wherever grapes are grown and dinners with winemakers and friends.
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Book preview
Summer Menus from The Fire Island Cookbook - Mike DeSimone
1
PEAK SUMMER PRODUCE
Picture yourself at a farmers’ market in the country at the height of vegetable season. Breathe in the strong fragrance of ripe, red tomatoes and leafy green basil. Celebrating the flavors of summer, this meal combines staples of Italian-American cooking in surprising ways, with delightful results. Crudo—fresh raw tomato sauce—served over hot pasta is a favorite in our home, and Basil Vanilla Ice Cream is another unexpected pleasure. Except for dessert, these dishes are best served family-style, so make sure your bowls and platters are ready to be put to use.
The ice cream is probably best made a night—or even a week—before. The beauty of the crudo is that it cooks
on the counter all day, the flavors mingling to perfection, with the heady scent of tomatoes and basil brought to their climax when tossed with just-boiled fusilli. The dressing for the asparagus can also be made in the morning, and if you start the water for the pasta and turn on the grill the second you walk in the door, you can have dinner on the table the moment your guests arrive. But why not take a few minutes to enjoy a Martini Rosato with your summer family first, to get everyone in the mood for a feast that will take you from the beach to Tuscany in no time flat.
APERITIVO: Martini Rosato on the Rocks
GRILLED ASPARAGUS IN PANCETTA-SHALLOT VINAIGRETTE
WINE: Bigi Orvieto Classico
FUSILLI WITH CRUDO
TOMATO SAUCE
WINE: Planeta Rosé
PESTO-SMOTHERED GRILLED CHICKEN BREAST
WINE: Carpineto Dogajolo Bianco or St. Michael Eppan
SALAD OF WILTED SPINACH, OIL-CURED BLACK OLIVES, AND BLOOD ORANGES
WINE: San Angelo Pinot Grigio
BASIL VANILLA ICE CREAM
WINE: Villa Rosa Moscato d’Asti
APERITIVO:
Martini Rosato on the Rocks
ITALY
This delicate vermouth from the north of Italy primes your palate with a fresh fruity
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