Yesterday was the first day of summer, and it was Father’s Day. To celebrate, this girlaboutOtown rolled up her sleeves and did some cooking for the family. I have always been one for keeping things simple, and last night’s feast was no different.
Credit goes to Ina Garten, of Barefoot Contessa fame. This former White House staffer turned chef, shop owner and best selling cookbook author has made effortless, elegant entertaining her trademark. Also a regular contributor to House Beautiful one of my favourite home & garden magazines, Ina Garten has somehow managed to coax my culinary instincts out of hiding, where they have been since the little girlaboutOtown was born. Reading her simple but inspired recipes regularly for the past few months seems to have regenerated my confidence in cooking and renewed my interest in hosting at home once again.
For last night’s feast, I tried a recipe I had experienced before, done brilliantly by a good friend of mine a few years back. Ina Garten’s Grilled Tuna Nicoise Platter from her 1999 cookbook The Barefoot Contessa was wonderful for supper, and much of it could be prepared easily in advance. Served at room temperature, the seared rare tuna, herb seasoned potatoes, and blanched green beans drizzled in a zesty Dijon vinaigrette, received rave reviews from grownups and children alike. Alongside a crisp chilled Sauvignon Blanc, the Nicoise salad platter provided sufficient substance, without being overwhelming for a warm summer evening.
Decadent strawberry shortcakes, with farm fresh berries and fluffy whipped cream over homemade followed up our main course. My sister-in-law pulled these off beautifully, and together, I think we came pretty damn close to delectable dinner perfection!
(These days, its a success when something I serve is not followed by a backup peanut butter sandwich…)
Grilled Tuna Nicoise Platter
Ingredients
- 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 pound French string beans (haricots verts), stems removed and blanched
- 1 recipe French Potato Salad, recipe follows
- 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 8 hard-cooked eggs, peeled and cut in 1/2
- 1/2 pound good black olives, pitted
- 1 bunch watercress or arrugula
- 1 can anchovies (optional)
For the vinaigrette:
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
Directions
To grill the tuna, get a charcoal or stove-top cast iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 1 1/2 to 2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Arrange the tuna, haricots verts, potato salad, tomatoes, eggs, olives, watercress, and anchovies, if used, on a large flat platter.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Drizzle some over the fish and vegetables and serve the rest in a pitcher on the side.
French Potato Salad:
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Recipe by Ina Garten, The Barefoot Contessa, from the www.foodnetwork.com
Photos by me.
