Graduation Time!

Following a week of drenching New England rains, this past Saturday arrived with cloudy skies that miraculously changed to sun-filled ones by the afternoon. The good weather was just in time for a celebration my husband and I were hosting to honor six of his students who were graduating from Amherst College.

Each of these young people—four girls and two boys—was receiving their degree with honors so we had plenty of champagne chilled for toasting and a table laden with platters of appetizers for nibbling. I chose some of my all-time favorites for this fete, all of which could be conveniently prepared in advance. Our menu included:

 Mushroom Pâté with Garlic Toasts

Melon Slices Marinated in Pernod and Mint

Savory Mexican Cheesecake with Tomato Salsa and Chips

Smoked Salmon with Lemon Crème Fraîche

Asparagus Topped with Chorizo, Hard Boiled Eggs, and Scallions

Creamy Orzo Flans

A Quick and Easy Weeknight Dinner

Deciding what to serve for a weeknight supper is often more challenging than planning a dinner party menu. That’s certainly the case at our house. After working all day, often testing recipes for classes and articles, I am weary by supper time. My husband, not a cook, but an enthusiastic eater, arrives home hungry for a good meal after a day of teaching, while I waver between resorting to “take out” or whipping up something simple.

Linguine with Asparagus, Crab, and Chives definitely falls within my comfort zone of quick, yet delectable choices for such days. Start to finish, this all-in-one main course takes less than 30 minutes and is accented by the fresh flavors of spring. You simply put a pot of water on to boil, cook the pasta until almost done, and then during the last few minutes, add some sliced asparagus. Once drained, the linguine and asparagus are returned to the pot in which they were cooked, and tossed with crème fraîche, Parmesan, lemon zest, and crabmeat. For serving, mounds of this pasta are topped with snipped chives and shaved Parmesan.

Dinner and a Play in The Big Apple

For my birthday last month, my husband planned a short visit to New York for us to have dinner and then to see "War Horse," a new play at the Vivian Beaumont Lincoln Center.  He took care of the theatre tickets and left me in charge of the dining arrangements.

I chose Bar Boulud since it was close to Lincoln Center, and because I am a fan of several of Daniel Boulud’s other restaurants.

Best-Ever Mint Juleps for Derby Day

Some things are timeless—the VW Beetle, the little black dress, and a mint julep on Kentucky Derby Day. When I was newly married several decades ago, my mother and her sister decided that no Southern wife, even one living far above the Mason-Dixon line, should be without a set of mint julep cups. Over the next few years, for every birthday, Christmas, and anniversary they each sent me an individual silver beaker until I had a dozen! When the set was complete, I began a quest to find the best recipe for this popular libation.

Just the Right Dish Whatever the Weather

For the past week, I haven’t known what to cook (or to wear, for that matter).  One day it’s pouring down rain and cold, while another might arrive with plenty of sun and temperatures climbing into the 60s!  So, during this season of mercurial New England weather, I try to cook entrees that will work regardless of the forecast. Such dishes have robust tastes, but are accented by fresh spring ingredients.

Veal Stew with Spring Vegetables is a perfect example.

Easter Best for Busy Cooks

When it comes to Easter lunch, lamb gets the starring role on most menus. Many cooks opt for a roasted leg, but this year I will be short on time, so quickly prepared chops will get my attention. If you’re as overbooked as I am, the following recipe is the answer. Grilled rib chops topped with pats of delectable mint butter served with spring asparagus make a glorious yet easy entrée. Most of the work can be done ahead with only about10 minutes of grilling and a quick assembly needed at serving time.

A day ahead, prepare the scrumptious butter scented with fresh chopped mint and lemon.

The Chives Are Up!

 

According to the calendar, spring began several weeks ago. But it wasn’t until yesterday when I found chives peeking through my herb garden’s dry New England soil that I felt the new season had truly arrived. Seeing those slim little stems reaching up from the earth was enough to inspire me to get out Sunday Soup, a book I authored a few years ago, in search of the recipe for Sweet Pea Soup with Early Chives.

I found it on page 99, and had a pot simmering on my stovetop by 9 AM. It took only 45 minutes from start to finish, and made a perfect lunch for the trio of assistants who spent the day helping me prep for an upcoming cooking class.

A rich verdant green and silky smooth, this potage is simplicity itself. Sautéed leeks and peas (both fresh or frozen work beautifully) are simmered in chicken stock for several minutes until tender, pureed, and then enriched with sour cream. Seasonings of nutmeg and cayenne pepper add more flavor. And, those chives!  Well, they are sprinkled on top of each serving along with dollops of sour cream. In addition to providing a lively color accent and a mild peppery taste, they are a reminder that spring is definitely here!

Sweet Pea Soup with Early Chives

1 1/2 tablespoons unsalted butter

2 cups chopped leeks, white and light green parts only (about 3 medium leeks)

5 cups fresh peas or frozen peas, patted dry (see note)

1 medium Yukon Gold potato (about 8 ounces), peeled and cut into 1/2-inch cubes

1 teaspoon Kosher salt, plus more if needed

5 1/2 cups chicken stock

3/4 cup sour cream, divided

1/4 teaspoon freshly ground nutmeg

1/8 to 1/4 teaspoon cayenne pepper

1 1/2 tablespoons chopped chives 

Heat butter in a medium pot over medium-high heat. When hot, add leeks and sauté, stirring until softened, for about 4 minutes. Add peas, potatoes, and 1 teaspoon salt. Cook and stir a few seconds more. Add stock and bring mixture to a simmer. Reduce heat and cook at a gentle simmer until vegetables are very tender, for 15 to 20 minutes. 

Puree the soup in a food processor, blender, or food mill, and return the soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Whisk in 1/2 cup sour cream. Then whisk in the nutmeg and cayenne pepper. Use 1/8 teaspoon cayenne for a milder taste, 1/4 teaspoon for more heat. Taste soup and season with salt, as needed. (Soup can be made 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over medium-low heat.)

Ladle soup into 6 soup bowls and garnish the center of each serving with a dollop of the remaining sour cream and a sprinkle of chives.  Serves 6  

At the Market Note: Two and a half 10-ounce packages frozen peas will yield approximately 5 cups.  

From Sunday Soup (Chronicle Books 2008)