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Summer Dinner Ideas Recipes - Yahoo Recipe Search
YummlyGive vegan pesto spaghetti a summertime twist with lemon zest, broad beans and courgettes. This easy dinner for 2 is all made in one pan, does it get any better?! Our summer pasta recipes collection is packed with seasonal ideas. Go on, have a browse.Food and WineAndrew Zimmern’s Kitchen AdventuresFrom the Marx Brothers movie Duck Soup to Seinfeld’s inimitable Soup Nazi, the word soup can take on so many nuances that I thought to look it up in the dictionary. I found the following:Alphabet Soup is a term often used to describe a large number of acronyms used by an administration; it has its roots in a common tomato-based soup containing pasta shaped in the letters of the alphabet. Primordial soup is a term used to describe the organic mixture that led to the development of life on earth. A soup kitchen is a place that serves prepared food of any kind to the homeless. Pea soup describes a thick or dense fog. Soup legs is an informal or slang term used by athletes to describe fatigue or exhaustion. “Stone Soup” is a popular children’s fable. Duck soup is a term to describe a task that is particularly easy. Word soup refers to any collection of words that is ostensibly incomprehensible. Soup Fire! can be used as an expression of surprise. Soupe du jour is French for “soup of the day.” Sometimes used as a metaphor for anything currently trendy or fashionable. Soup to nuts is an American-English idiom conveying “from beginning to end” (see: full-course dinner). “Soup’s on!” or “Soup’s up!” is a common phrase used to say that dinner is ready. Soup sandwich is a pejorative US military slang term, typically used to admonish a trooper for poor work or shoddy appearance. The term comes from the concept that a sandwich made out of soup would be a sloppy mess. To soup something up is to improve it, or increase its power (most often used with cars)It’s so boring to point out that even in warm weather, you can enjoy cold soups that are as refreshing as they are simple to make. Yadda yadda yadda. But true. I make gazpacho every week and keep it in the fridge, and love pureeing cucumber, dill, yogurt, hot chile, lemon juice and celery into a classic Turkish summer soup. But vichyssoise has the sexiest story. The French chef Jules Gouffé created a recipe for a hot potato-and-leek soup, publishing a version in The Royal Cookery Book (1869). Louis Diat, the great chef at New York City’s Ritz-Carlton Hotel, claimed to enjoy it as a young child. In 1950, Diat told The New Yorker: “In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood that my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.” I like the idea of a chef making a comforting recipe based on a childhood memory, and experimenting at the customers’ expense.—Andrew Zimmern Cold Soup Recipes More Spring Soup RecipesFood52The journey to my new favorite summer cocktail was circuitous but ultimately worthwhile. A couple of days ago, I had a different idea for a coconut-themed recipe. My original intention was to candy some citrus and aromatics typically found in Thai dishes, and then work them into a coconut macaroon. I prepared a rich simple syrup, dropped in my diced lime, ginger, green chiles, etc., and wandered off to do the laundry, daydreaming not only of the macaroons to come, but of the flavorful simple syrup I'd have once the candied items had been strained out. Bonus cocktails! Then I sniffed something unusual in the air and ran downstairs to discover the concoction had gotten away from me. It had become a rapidly boiling caramel. I pulled it off the heat, pivoted to, "I'll make a brittle!," mixed in some peanuts and coconut, and spread it on a silpat to harden. Once it was sufficiently cooled, I tried it out. First bite-- "Yum, I think I'm on to something here." Aftertaste-- "Oh my word, that's bitter." So that didn't work out. But this story is not about the failed macaroons, nor the bitter brittle. It's about how I mourned, more than anything, the loss of that flavored simple syrup. The whole time it had been simmering on the stove, I'd been dreaming up new cocktail recipes for it, most of them featuring creamy coconut milk. And so rather than try again with the macaroons, I committed myself wholly to developing the sort of cocktail I'd gotten so excited about. So, simple syrup take two. Still in the mood for the not-going-to-happen-this-week macaroons, I wanted serious coconut flavor in this cocktail. I decided to not only use coconut milk for creaminess and flavor, but to see what I could do to infuse a simple syrup with coconut, too. So I toasted shredded coconut in a hot pan to help its flavors bloom and then added a 1:1 water to sugar ratio that I knew would be enough to dissolve the tamarind pulp. The resulting syrup was all I'd hoped for, with definite notes of toasted coconut mingling with the distinctive sweet-and-sour tamarind. Strained, combined with rum and coconut milk, shaken, poured, and garnished with a lime wedge, this drink was an immediate hit around the indieculinary household. Round 1 was consumed on the deck immediately following the cocktail photo shoot, round 2 was shaken up to accompany dinner, and round 3 was also enthusiastically poured before the remaining toasted coconut-tamarind syrup and coconut milk were wisely stored and transferred to the refrigerator to await another evening on the deck. This recipe makes 16 cocktails, best enjoyed outside, in celebration of summer.Food52My friend Rebeca, who grew up in Mexico City, forever changed Thanksgiving at our house when she brought a dish of rajas con crema for dinner. (Rajas are strips or squares of roasted poblano pepper.) It went so perfectly with the turkey, cornbread stuffing, etc., that we have made it a standard part of our Thanksgiving dinner ever since. Another time she brought a dish of quinoa with rajas, beans, and other vegetables to brunch. It gave me the idea of substituting rajas for the raw red peppers in a quinoa recipe that I had found on cookstr.com. I’ve tweaked the recipe over the past couple of years, and it is now part of our regular summer rotation. My son christened it “beanoa.”Food.comA yummy lemon alternative to a lemon drop - can you ever have too many martini recipes?? YUMMY!!! Thanks again to Sandra Lee for another fabulous recipe!! She featured an entire show of lemon based recipes -this one, Lemon Chicken Soup,Lemon-Herb Butter-Basted Chicken,Lemon Garlic Broccoli, and Lemon Pudding Brulee with Blueberries ALL of which I am submitting because I think it would make for an awsome spring/summer dinner party idea!! Enjoy- I know we will!! ** Note - she did use a Lemon Drop RImmer by Stirrings to rim the glass - check them out if you haven't ever used their products for your tini's - they have something to enhance your favorite - just a fun touch to make them that much more fun when throwing a party!! ***Update - original recipe called for 1/2 oz Limoncello, but everyone at our party agreed that it was MUCH better with at least double, so I changed the recipe to 1 oz. Make to suit taste. ;)Food.comFrench green lentils, or lentils du Puy make a great main dish salad with the smoky taste of bacon. I've been making this forever and have no idea where I got the recipe. The amounts are estimated, but more or less what I use. (Prep/cooking is estimated too, but it takes less than an hour...) This is one of my favorite summer dinners with some good garlic bread and a chilled glass of wine. When I have great tomatoes, I slice them and serve the salad on top. It makes a nice side dish and is also very portable for picnics and beach dinners.
