A new restaurant opened recently in New York. This restaurant has a two-item-only menu; margharita pizza and chocolate chip cookies. I find that surprising, intriguing and delightful all at once. So delightful in fact, that I decided the two items would be a perfect base for my outdoor summer solstice party. To raise the bar, offer more than one variety of pizza. This can easily be accomplished by varying the toppings. (It’s good to stay seasonal- try a vegetarian BLT version with tomato, basil, and a local goat cheese, and a pizza with artisan sausage and caramelized Walla Walla onions). You can even make your pizza on the grill, to keep the summer theme going.
Start your party with a bowl of marinated olives, and end with the necessary and divine chocolate chips cookies. (Try the recipe graciously shared with us by the Pearl Bakery). If you really want to guild the lily, serve warm chocolate chip cookies with a scoop of vanilla ice cream, drizzled in hot fudge. This get together not only features my favorite foods, but it’s easy too. Happy Summer!
- Josie
Pearl Bakery Chocolate Chunk Cookies
Friday, June 20, 2008
Monday, June 9, 2008
Orzo Limone
Sunshine or not, everyone I know is still stepping out to grill as often as possible. (We're seasoned Oregonians, so weather doesn't stop us!) Grilling is such a simple and quick way to prepare an elegant and tasty meal. It makes sense to serve equally easy and flavorful side dishes.
One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna. His “Pasta al Limone” was light and flavorful, and a lovely complement to Bistecca Fiorentina (a special Florentine steak dish ). He used fettuccine for the pasta, but for the purposes of a side dish, I prefer to us orzo. The petite, rice- shaped noodles are a nice visual element on the plate. Tossed with a flavorful lemon and olive oil sauce and sprinkled with chopped parsley, it will be a lovely matched for any grilled protein or a light summer lunch when served with a green salad. Serve it with an Oregon Sauvignon Blanc, like the 2006 from Yamhill Cellars.
-Josie
Orzo Limone
One of the most memorable meals I had in Italy was made by a friend of mine that worked at a restaurant in Sienna. His “Pasta al Limone” was light and flavorful, and a lovely complement to Bistecca Fiorentina (a special Florentine steak dish ). He used fettuccine for the pasta, but for the purposes of a side dish, I prefer to us orzo. The petite, rice- shaped noodles are a nice visual element on the plate. Tossed with a flavorful lemon and olive oil sauce and sprinkled with chopped parsley, it will be a lovely matched for any grilled protein or a light summer lunch when served with a green salad. Serve it with an Oregon Sauvignon Blanc, like the 2006 from Yamhill Cellars.
-Josie
Orzo Limone
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