It's summer time and the living is easy, unless you're
responsible for getting dinner on the table. Whatever
your summer plans, most include food (ice cream
doesn't count) for at least one meal. Coming home
at 6pm with hungry kids and a tired mom is a recipe
for disaster, so here's a plan. It will take a bit of
work upfront, I admit, but will be worth it in the end!
1. Stock the pantry. You'll need oil, salt,
pepper, dried spices, mayo, mustard. Also stock the
fridge with cheese, milk, eggs-- all the staples. If
you have it, it's one less step.
2. Menu for the week. I recommend having a
nice cold drink one evening while you organize the
dinner menu for the week. This makes shopping
easier and faster as well.
3. Shopping list-- Once you've got an idea--
Monday: pasta, Tuesday Chicken etc. then find a
recipe, or create one, and make a shopping list to
get you through the week.
4. Think of meals you can make in advance.
Marinate chicken in the refrigerator the night before
so it's ready to grill the next evening.
5. First rule of summer-- simple, fresh food
wins every time. Don't get fancy, it's too hot to be
bothered-- use fresh produce, good quality fish/meat
and enjoy the fruits of summer. Grill some peaches
and plums, pour on some Balsamic vinegar and serve
with a nice piece of firm fish-- delicious and easy.
6. Wash your lettuce, dry it in a spinner or in
a tea towel and then store it in Ziploc bag with a
moist, not wet, paper towel. This will help the
lettuce to last longer. Make a small salad, a large,
dressed one will rot quickly. The next meal, you
have washed lettuce and can quickly produce
another salad.
7. Make a big batch of vinaigrette for the
week. A vinaigrette can last a week in the
refrigerator so make a large batch and use it on
salad, to dress beans, on warm potatoes or even to
marinate some boneless, skinless chicken.
8. GRILL: grilling is fast, efficient and
delicious. Works for fish, chicken, tofu and meat--
dry rubs and marinades will add a lot of flavor as well.
9. Cook in the morning or at night when it's
cooler. A roast can be roasted in the evening,
cooled and refrigerated. The next evening, let it
stand at room temperature to warm up and serve
with sides and if you feel ambitious, make a
horseradish sauce to go with it.
10. Get Help. Ask guests to bring a side dish or
salad to make life easier. They're usually happy to
help. And don't be shy about buying prepared sides.
As long as they're good no one cares if it's
homemade or not; and who said anyone needed to
know?
Liv Grey, is the Chef/instructor of Medium Rare,
LLC. Medium Rare teaches kitchen confidence,
whatever your skill level for adults and children.
Classes range from technique to entertainment
themes. Medium Rare, 114 W. Boston Post Road,
Mamaroneck, NY 914.777.RARE (7273) or
www.mediumrarellc.com
