Last fall, my husband and I downsized from our suburban home to a city apartment. That forced me to make a few adjustments…
The most important of these adjustments is how you eat in the summer. When I lived at home, from May until the end of September, if the weather was nice, dinner was eaten outside. every night. There are almost no exceptions. Having a patio table right outside the kitchen made it easy to transport plates, wine glasses, and food, and now I remember the entire setup. The smell of a charcoal grill (rip the grill!), the tree canopy overhead, my daughters kicking soccer balls against the wall in my backyard — it brings up a heavy pang of nostalgia I’ve barely felt since I moved. I don’t think it’s about the patio itself. It’s about the 20 years of family time we spent on that patio and how summers give an extra emotion to most memories. Or maybe that’s just me.
Anyway, I’m not complaining, I swear! Especially since I still eat outside, my apartment building has a pretty nice rooftop deck and I take advantage of that as often as I can to enjoy a Friday night cocktail or Saturday morning coffee with a dramatic view across the Hudson River and Central Park. But dinner proved trickier. Because there are elevators and narrow staircases, you have to think more strategically about what kind of meal you will eat there and how many utensils, plates, and dishes you will have. thing Required. So far I’ve found two dinners that work. 1) Takeout and 2) what I call the Grand Green Goddess Platter. This is similar to the Grand Aioli Platter, but as you can see, it uses Green Goddess dip instead of the garlicky mayonnaise. .
The meal is basically a crudité platter made with vegetables from the fridge. If you’re feeling ambitious, boiled eggs and cooked shrimp are also added. None of them require utensils or dinner plates (important), and all of the food can be served at room temperature. That means it’s the kind of meal or starter platter everyone wants to eat, not just empty-nest recent city transplants. In the summer rotation. Here’s how to assemble it…
Step 1: Prep and Pickle Vegetables
Choose the one you like. Keep in mind that the best combinations are ingredients you already have in your refrigerator.
Boil the asparagus in salt water for 3 to 4 minutes and then immediately place it in ice water.
Boil the mung beans in salt water for 2 to 3 minutes and then immediately place them in ice water.
Boil the broccoli in salt water for 3 to 4 minutes and then immediately place it in ice water.
Cucumber, quartered
Cut the carrots in half lengthwise.
Radish cut into quarters
Cut small red potatoes in half, boil for 10 minutes, then let cool for as long as possible.
Wash and dry endive or gem lettuce leaves.
Boil the shrimp in salt water for 3 minutes, strain, and leave to cool for as long as possible.
Hard-boiled eggs or eggs with jam
Baguette or crusty bread, sliced
bread sticks
Step 2: Make the Green Goddess Dip
Makes about 1 1/4 cups (enough for 4-5 enthusiastic scoopers)
1/2 large avocado, chunks
1 clove of garlic, finely chopped
1 cup delicate herbs, such as cilantro, parsley, or dill
1/2 cup chives
2 tablespoons lemon juice
1 tablespoon capers
2 tablespoons of olive oil
a pinch of sugar
Place all ingredients and 2 tablespoons water in a food processor (or mini food processor) and process until emulsified.
PS Grilled pizza with charred kale and burrata cheese and the surprising benefits of city living.
