Summer has officially arrived. After this winter, summer seems way overdue. For a change, you’re finally lounging outside, bathed in SPF 15+. Your skin now glistens with protection. You eye your brand new baby blue pool raft. You’d test out your new pool flotation device but you’re entering your own sleepy twilight, too relaxed to move an inch from the chaise. Your pool trunks (if you’re wearing any) are from several seasons ago. But who cares? Up to this point, the dramatis personae comprise only you and God’s creatures.
The sounds of silence – orchestral birds, the wave of breezes through the landscape and the gurgle of pool water… Then it happens – your perfect silence shatters. It’s not the neighbor’s leaf blower this time or that barking dog or even the 3 PM pack of Wall Streeters on their final airstrip approach. It’s your phone with that annoying ringtone. Now? Really? You reluctantly answer. It’s your long lost Floridian cousin. He and his wife and their smallish entourage have decided to visit The Hamptons on their trip up north and are arriving tomorrow. “Uh, how wonderful” you exclaim. Inside, you’re thinking, “Are you serious? Where have you been for the last how many years has it been?” Some juicy expletives fire across your cerebral cortex… Oh, then there’s work! You are, however, thankful for advance notice! You remember playing badminton in your cousin’s backyard many MANY years ago and are overcome with melancholy. “Come at 1 for lunch. Can’t wait to see you.”
Ok, “you” is actually me and blood is thicker. I am not (yet) a curmudgeon, but my inner and outer circles know to call first before popping by. Has anyone really “popped over” since The Mary Tyler Moore Show anyway? I really wanted to reconnect with my cousin, but his call pierced my brief moment of Hamptons tranquility. The pool raft would have to wait. I needed a plan – STAT!
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We’ve all experienced the unexpected guest – sometimes for a meal; sometimes, ahem, for longer periods. If you remember anything, remember this: P – F – F. Breathe, exhale and say it aloud. “P F F.” It should become your culinary mantra. “P” is for Pantry, “F” is for Freezer and “F” is for Fridge – in that order! With a little routine pre-stocking and organization, an unexpected guest can be served up with aplomb rather than anxiety.
After showering off the freshly applied SPF 15, I went into culinary high gear, doing what I always do when I cook for myself or others – first check the pantry, freezer and fridge. Determine what’s on hand and create the menu from there. Recipes are great. But why not use cookbooks for ideas and improvisation based on your existing food stock? This cooking approach requires regular pantry and freezer stocking. Mind you, I’m not talking provisions hoarding! A simple pantry and refrigerator/freezer will do. My warehouse club card shows excessive wear from so many trips and food sampling. Whether shopping for a big family, a dinner party or just one or two, the warehouse club approach saves money and time for many staples.
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After spending thousands on classic, formal culinary training, countless dinner parties and sous chefing for my parents, my culinary DNA shuns the easy trip to the proverbial chain restaurant when guests arrive. It’s a blessing and a curse. Sometimes I’d just like to try Olive Garden – someone take me for heaven sakes! Oh the commercials! They all look so happy! But I digress…
This menu was prepared with everything from the pantry, freezer and fridge except for asterisked items:
To Start…
Mixed nuts
Homemade feta hummus with garlic and lemon, served with baby carrots, cucumber spears * and sesame rice crackers
The Main…
Grilled garlic and herb marinated boneless leg of lamb
Grilled sliced vegetables (asparagus*, onions, Portobello mushroom caps*, red grape tomatoes) with toasted pine nuts, cubed feta and herbs
Baby kale* salad dressed with lemon oil
The Finish…
Baklava
Grapes*
To Drink…
Pinot Noir
Water
Coffee
Hard to believe, but true. I only shopped for the cucumbers, asparagus, mushrooms, kale and grapes – all produce. Everything else was on hand. Garlic and lemons are consumed often so I buy them often. The last time I purchased boneless leg of lamb, I bought two 4ish lb packages; one destined for the freezer. Baklava? Ok, I didn’t make Baklava this time - too short notice. I found wonderful miniature Baklava in a middle-eastern grocer and stashed them in the freezer. The menu started out with arugula salad but I discovered baby kale at the market. Peppery arugula often wins, but I needed to try this super food in its diminutive state. Be flexible with your menu when you go to the market. Substitutions are fine and sometimes necessary.
And remember – it’s only a meal with family and friends. It’s not a White House State Dinner. Your guests will appreciate whatever you prepare and it will be fabulous. “P F F!”
Recipe for Feta Hummus with Garlic and Lemon
Feta, garlic and lemon, and more garlic and lemon are the stars here. Chick peas and tahini paste build the foundation. Always taste and adjust. More salt perhaps, but not too much. More lemon and garlic? Probably. Feta adds the briny smoothness, yet is hard to detect. This recipe should yield leftovers.
2 15.5 oz. cans of low sodium chick peas, drained and rinsed
10 Tbsp. tahini sesame paste, thoroughly mixed
4 oz. French feta, coarsely chopped
8 Tbsp. extra virgin olive oil
1 Tbsp. cumin powder
The juice of 2-3 lemons
Several cloves of garlic (stop at 5 and taste) – you can always add more – (I’m afraid to share how much garlic I add, but it’s insanely delicious)
Up to 2/3 cup of water
2 tsp. salt, to taste
Cayenne pepper
Add ½ of the ingredients along with ¼ to 1/3 cup of water to the food processor and blend for 3 minutes until very smooth. Add to a bowl and prepare the second batch, adding just enough water for smoothness. Mix together with the first batch and store until ready to serve.
To serve, dust with cayenne pepper and a drizzle of extra virgin olive oil. Serve alongside baby carrots, cucumber spears, and sesame rice crackers.
Yield 1½ qt. containers
