GRILLING SIDES

 

                                                    Grilling sides

           This week’s Independence Day celebrations may start with speeches and parades and conclude with an enthralling variety of magnificent fireworks, but somewhere in between there are likely to be celebrations with food. It is summer and the 4^th of July is one of those days when backyards, parks and porches are likely to emit mouthwatering aromas of cooking in every neighborhood.

          Those aromas encrypted in our collective memories that denote millennia of ancestral gatherings around a fire while anticipating a roasted feast. These days, bison roasted over a bonfire is replaced by burgers, chicken, ribs or even fish being roasted over charcoal or gas and our diet has become richer with a variety of vegetables and condiments. Here are some colorful and tasty side dishes to enhance any picnic or celebration.

                                                       Bavarian potato salad

          Summer salads are best made with oil and vinegar or lemon dressings rather than mayonnaise, to prevent spoilage in hot weather.

          Cook 1-2 lb. baby red potatoes in salted water for about 14 minutes until tender, but not mushy. Drain and cut into quarters in a large bowl. Toss with ¼ cup chopped red onion and 10 finely chopped cornichons.

In a small bowl whisk together: 2 ½ tblsp. white wine vinegar, 2 tbslp. whole grain mustard, ¼ tsp. lemon pepper, 1 tsp. salt and 2 tblsp. extra-virgin olive oil. Toss dressing with the warm potatoes and stir in 2 tblsp. finely chopped fresh dill. Chill for at least 2 hours and serve surrounded with radish wedges.

                                    White bean, radicchio and Feta salad with dill

Soak 1 cup small dried white beans in cold water overnight and drain. Place in a 2 qt. pot and cover with at least 2 inches of water.  Cook for 50 minutes with 1 bay leaf, 5 cloves, 1 tsp. oregano and 1 tsp. salt. Drain, remove bay leaf and cloves and put in a large bowl. Cooked dried beans can be substituted with two 15.5 cans white beans, drained and rinsed.

While the beans are cooking prepare dressing. Remove thin strips of zest from 1 lemon, remove seeds and squeeze out the juice in a small bowl. In a medium pan, on low heat ¼ cup extra-virgin olive oil, the zest and 3 smashed garlic cloves. Heat until fragrant for 10-12 minutes on low heat, breaking up the garlic cloves as they soften.

Remove from heat and add the drained beans, reserved lemon juice, ½ tsp. lemon pepper and 1 tsp. kosher salt. Mix to combine and allow to sit for 15 minutes.  In another bowl combine: ½ of small head of radicchio thinly sliced, ¼ cup chopped celery leaves, 1/3 seeded and diced green pepper, ¼ cup chopped dill and 4 oz. crumbled Feta cheese. Toss vegetables and Feta with beans and serve with lightly toasted sliced almonds on top.

Quintessential desserts for grilled celebrations are pies. Rhubarb has held its own in our cool spring this year, so here is a recipe for a subtly nutmeg flavored and crispy crumbled rhubarb-raisin pie.

 

                                  Rhubarb-raisin crumble pie

Roll out a single crust of pie dough from the Deli case in a 9- or 10-inch pie plate and fit it snuggly in the dish. Crimp the edges of the crust. In a small bowl combine 1 cup sugar with 2 tblsp. cornstarch and spread 1/3 of the sugar mix over the bottom of the pie plate.  Wash and cut rhubarb stalks in ½ inch pieces to make 4 cups, toss with 1/3 cup raisins, finely grated zest from 1 lemon and the remainder of the sugar mix. Turn all in the pie plate and spread evenly.

In a small bowl combine ½ cup light brown sugar with 1/3 cup flour and ½ tsp. nutmeg. With a pastry cutter or 2 knives cut in 3 tblsp. cold butter to make crumbs. Toss with ¼ cup ‘Grapenuts’ and spread over the top of the pie. Bake 15 minutes in a 450-degree preheated oven, then set temperature to 350 degrees and bake for additional 30 minutes until filling is bubbly. Serve at room temperature plain or with ice cream and enjoy.  

Trivia facts for Independence Day. Our Declaration of Independence was approved by Continental Congress on July 4, 1776, but the actual vote for Independence from Great Brittain was taken on July 2, 1776.

   (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)