SUMMER ENTERTAINING 2006 By Sheilah Kaufman

Summer is the time to savor nature's produce, and to celebrate the sunshine but it's also HOT, and not too many people want to spend too much time in the kitchen. Whether you are eating indoors or outdoors, these recipes are real winners.

GRILLED BREAD STICKS, ASPARAGUS, AND CARROTS WITH BRIE FONDUTA

The BBQ queens', Karen Adler and Judith Fertig authors of WEEKNIGHT GRILLING WITH THE BBQ QUEENS: Making Meals Fast andFabulous, and The BBQ QUEENS' BIG BOOK OF BBQ (Harvard Common Press) offer this great side dish.
Big name, easy recipe, and can also be a great vegetarian entreé and fun finger food as well.

15 ounce can artichoke hearts, chopped but not drained
2 large shallots, peeled and minced
1 garlic clove, minced
1 lb. Brie cheese, rind removed and chopped
1 lb. asparagus, ends trimmed
1 lb. baby carrots with tops or 2 medium zucchini, ends trimmed and cut lengthwise into wedges
1 lb frozen bread dough, thawed, rolled out, and cut into 2x8-inch fingers
8 large spinach leaves - optional
olive oil for brushing
kosher salt
freshly ground pepper

Light your grill on medium-hot.
Stir together the artichoke, shallot, and brie fonduta in a disposable aluminum pan.
Place the asparagus and carrots on a baking sheet. Whap each finger of dough with a spinach leaf if using and place on the baking sheet to take out to the grill. Brush the vegetables and leaf wrapped dough with oil, and season with salt and pepper.
Place the cheese on the grill, close the lid, and cook 3 to 4 minutes or until it begins to melt. Stir the mixture. Place the bread sticks on the grill, close the lid, and cook 3 to 4 minutes. Turn bread sticks with tongs and give the cheese another stir. Place the vegetables on the grill and cook 3 to 4 minutes, turn with tongs, and stir the cheese again. Finish grilling the vegetables until slightly charred and crisp tender.
To serve, transfer the cheese to a large serving bowl or small bowls and place in the center of a platter. Arrange vegetables and bread sticks around cheese. Dip veggies and bread sticks into cheese and enjoy.
Serves 4.

CREMINI MUSHROOM DIP

On a recent trip to teach cooking in Atlanta I had the good fortune to eat at Murphy's, an Atlanta institution that started as a basement deli to become one of Atlanta's most beloved restaurants. MURPHY'S: 25 Years of Recipes and Memories by Tom Murphy and Jan Butsch tells the story of it's journey, the experience of customers, and 50 fabulous recipes.

1/4 red onion, finely chopped
2 teaspoon Spanish sherry vinegar
1/2 teaspoon salt
1 lb cremini mushrooms (baby portobellos), cut into 1-inch cubes
2 tablespoons canola oil
2 cloves garlic, minced
1/8 teaspoon freshly cracked black pepper
1 pint sour cream
1 tablespoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 tablespoon white truffle oil

In a bowl combine onions, vinegar, and salt and let pickle for 10 minutes. Add garlic and mix well.
While onions are pickling, heat the oil in a frying pan and sauté mushrooms until golden brown and cooked through, 6 to 8 minutes. Place mushrooms in a food processor and chop finely. Place mushrooms in a bowl and add onion mixture. Mix well. Season with pepper. Add sour cream, parsley, tarragon and truffle oil and vinegar to taste. Mix well.
Serve with tropical root vegetable chips. Serves 10 to 12.

WHEAT BERRY SALAD

I first tasted wheat berries at my cousin's in Minnesota many years ago. I had never heard of them before and could not believed I had missed out on something so delicious and healthy. This recipe is from
THE SPIRITED VEGETARIAN: Over 100 Recipes Made Lively with Wine and Spirits by renowned cooking teacher, author, and vegetarian gourmet Paulette Mitchell (Rodale Books, NY), a tantalizing array of spirited appetizers, soups, stews, salads, main courses, and desserts.

4 cups water
1 cup wheat berries, rinsed in cold water in a strainer
2 tablespoon olive oil
1 cup coarsely chopped red onion
2 cups sliced cremini mushrooms (about 6 oz)
1/2 cup medium bodied, sweet and fruity white wine (like Gerurztraimer)
15 oz can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped fresh flat leaf parsley
salt
freshly ground pepper

In a large pan over high heat, boil the water. Add a dash of salt, and the wheat berries. When the water returns to a boil, reduce heat to low. Cover and simmer adding more water if needed until berries are tender, about 1 hour. Drain if needed and spread on a baking sheet to cool.
Heat the oil in a medium sauté pan over medium heat. Add onions and cook, stirring occasionally until translucent, about 5 minutes. Stir in the mushrooms and wine, then simmer, uncovered, stirring occasionally until the mushrooms are tender, about 8 minutes.
Transfer wheat berries to a medium bowl. Stir in the mushroom mixture and the remaining ingredients. Taste and adjust seasoning. Place in a covered container and refrigerate for at least 2 hours or for up to 3 days. Sere chilled or at room temperature. Garnish with parsley if desired. Serves 6.

Glazed Chicken Breasts With Strawberry Salsa

This easy, elegant dish is from Susie Fishbein's cookbook, Kosher by Design Entertains (Mesorah Publications), a unique new cookbook that provides menus perfect for any occasion.

Glazed Chicken Breasts:

4 boneless skinless, chicken breasts, tenders removed
salt
freshly ground black pepper
2 tablespoons olive oil
1 shallot, minced
1/2 cup chicken stock
1 teaspoon cornstarch
3 tablespoons strawberry jelly
1 1/2 tablespoons balsamic vinegar

Strawberry Salsa:

2 cups fresh strawberries, chopped
2 tablespoons chopped red onion
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh mint
juice of 1 lime

Season the chicken with salt and pepper on both sides.
Heat the oil in a medium skillet or grill pan over medium heat. Add the chicken and sear on both sides, 4-5 minutes per side, until browned. You can also grill the chicken on a barbecue grill. Remove the chicken to a plate.
To the same pan, add the shallots and sauté on low heat until soft, about 4 minutes. (If you grilled the chicken on a barbecue, heat 2 tablespoons olive oil in a pan and sauté the shallots in it and continue). In a small bowl, dissolve the cornstarch in the chicken stock. Add it to the pan. Add in the jelly and balsamic vinegar. Cook until thickened, about 1 to 2 minutes. Return the chicken to the pan and coat both sides with the glaze. Remove from heat.
Prepare the salsa. Place the chopped strawberries into a small bowl. Toss with the red onion, balsamic, pepper, mint, and lime juice. Allow flavors to mix for 10 minutes.
Serve chicken with the salsa warm or at room temperature. Serves 4.

MARINATED POTATO SALAD

A great recipe from Kerry's Dunnington (The Book Cooks).. This has only 1 tablespoon of mayonnaise!!! For maximum flavor prepared this the day before serving. Peeling the potatoes is a matter of preference.

6 medium potatoes, unpeeled, quartered, cooked in boiling salted water for 15 minutes or until tender
1 1/ 2 cups onion, quartered and thinly sliced
1/ 2 cup Canola oil
1/ 4 cup seasoned rice vinegar
1 teaspoon celery seed
1 teaspoon salt, or more to taste
3/ 4 teaspoon black pepper
1 tablespoon mayonnaise

After potatoes have cooled completely, thinly slice. in a medium jar, with a tight fitting lid, combine oil, vinegar, celery seed, salt and pepper. With jar top on tightly shake vigorously and allow dressing to stand at room temperature for several hours. In serving platter, layer potatoes and onions alternately, pour dressing evenly over the salad. Just before serving, toss salad with mayonnaise.
Serves 6.

FENNEL SALAD SOTTO SOPRA

This was developed by chef/restaurateur Riccardo Bosio for Sotto's in Baltimore. Bosio is a strong believer in using seasonal ingredients, buying local whenever possible and using only the freshest ingredients. It is this mantra that is allowing him to celebrate Sotto Sopra's 10th anniversary this year.

8 oz. of thinly sliced fennel
2 oz. Mache (baby greens)
8 oz. Cherry or grape tomatoes
12 Fresh orange segments
1/2 cup ~ diced fresh avocado

Citrus Dressing

1/2 cup fresh orange juice
2 tablespoons lemon juice
3 teaspoons Sea Salt
8 oz. Extra Virgin Olive Oil
Cracked pepper to taste (optional)

Arrange Mach baby greens in the middle of large plate or platter.
Scatter fennel around baby greens. Arrange cherry or grape tomatoes around plate
Arrange fresh oranges on greens Scatter chopped avocado
Wisk dressing ingredients together adding olive oil slowly at the end to create an emulsion.
Drizzle over salad and enjoy!

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