Show "Company's coming and we want to join the party! What can we cook for summertime guests that can be prepared ahead and won't keep us captive in the kitchen?"—Kathy Knutson Dallas Tex HOW TO THROW A GREAT S 1E ' t When the sun shines high in France the locals of Provence cook up their very best vegetables and flaky white codfish to celebrate A delicious garlic mayonnaise—aioli—is prepared to serve along with summer's lush bounty and the meal is called a "grand aioli" All the vegetables in this recipe may be prepared ahead of time Also if cod is not your favorite fish substitute halibut or salmon just be AKk: sure to have it cut as thick as the cod ft-- To poach fish: cup white wine 3 cups water 6 black peppercorns 1 bay leaf 2 slices lemon - 214 pounds codfish steaks cut thick center bone removed a small beets 8 small red-skinn- ed 7 Lt k-- i Ara" 1 ' T i - te - 1v I' t 0 11 L 4 - s 14- ' r - 1 cooked and peeled new potatoes boiled until tender 112 pounds carrots peeled and halved crosswise blanched 1 pound green beans blanched 1 small head cauliflower broken into small florets blanched 1 can (19 Ounces) garbanzo beans drained and rinsed 8 hard-boileggs halved 2 tablespoons chopped parsley Lemon Garlic Moll Mayonnaise (see recipe) '' to-- t 0 J k- b- 1: -- - 't 2 '4kvoo ' t so ' cover and cook for 4 to 5 minutes Cool fish in liquid discarding any visible bones Remove fish from liquid and reserve covered and refrigerated until use 2 To serve arrange fish vegetables garbanzos and eggs decoratively on a large platter Sprinkle with parsley Spoon the Lemon Garlic Aio li Mayonnaise into a pretty bowl and serve alongside Serves 8 to 10 Per serving (based on 10) 391 calories 9g fat 191mg cholesterol SIMPLY FOOD PHOTOGRAPHER: SHEILA LUKINS 15 - c- z it I I- al w C ( e -4- I 1 7- - '- - rr- - 41- -- t : ''' e-It- A-- "--- P? - - 4A ' -i t f - - I -- - ' el' 4546 ix a b truly casual summertime 44 'ir ELICIOUS EOM )‘ - ' BY Place bread in a bowl Pour milk over bread and let soak for I minute Squeeze bread well and place in the bowl of a food processor with garlic lemon zest and yogurt Pulse on and off about 5 times to combine ingredients 2 Add mayonnaise and process until smooth & With motor running drizzle olive oil in through the feed tube and process until smooth 4 Remove mixture to a bowl and season with salt and pepper Refrigerate covered for up to two days Yield: 112 cups Per tablespoon: 58 calories 5 g fat no cholesterol f"1! iFor Wd - 14 ':--I- Th 7 to taste 't4-- A ' ' 2' Al - r-- - plan a winning menu looks lavish tastes delicious and up easily Clockwise from top: Artichokes Lemon Garlic Mayonnaise Summer's Grand and Tomato Salad In a Bread SH El LA STEVEN MARK NEEDHAM: FOOD STYLIST ANNE DISRUDE: PROP STYLIST- NOLA LOPEZ NUTRMONAL BREAKDOWN: NUTRINFO THE SILVER PALATE GOOD TIMES COOKBOOK" AND "THE NEW BASICS COOKBOOKOF -- THE SILVER PALATE COOKBOOK" may- onnaise is made with raw egg yolks and lots of oil For health concerns I've created a lighter version with nonfat yoprepared gurt and a reduced-calori- e mayonnaise without sacrificing any of the dazzling taste Make two batches (so you're sure to have enough for spooning over the fish and as a dip for the vegetables) and keep filling up your bowl from the refrigerator 2 slices white bread crusts removed and torn into large pieces 12 cup skim milk 2 cloves of garlic Finely grated zest from 2 lemons 12 cup plain nonfat yogurt 1 cup reduced-calori- e mayonnaise 4 tablespoons extra-virgi- n olive oil Salt and freshly ground black pepper 1 I 'A 3 Traditionally this classic garlic - - -- III' - tr47 - f iiP --- I - '-- — ' 71i 1' A-- 1- ' - '' - - 7: ik- 1 - i: ''' i '- A 0 - ed all poaching ingredients except tfishBring to a simmer for 5 minutes Add fish ) liiiiitv A A A i - 7 1 1 ti Iti ' 'r - - iF44? if "--- - t 'A - 1 ll'r :" te l'' ' - !:' '41- 0 t' ic:1 A' t ek I tel inch e'"" 01' ' t Tr41("e71 il 4 V A - - Mit '' kci: i " 111 ro ( ti r 46 - e' u A 'illg'"0ic41- rA c--- r M- —11111p 1 - ''' vzit '1111:4-0- 4 J 't i (dr IS NJ rt k ' I Lemon Garlic Aioli Mayonnaise ) - tk ' i 69ti t tifa:: 0 oTe ? -- '' iii 1 7 J16 7 "11 1 No RI 4'I' I '' '""-- : -- - I- - xf TY er - CY 1 4 sprigs parsley i 11 Mayonnaise alongside Artichokes topped with vegetable "confetti" are a special treat and Tomato Salad in a Bread Bowl is a spectacular—and easy—presentation For a light dessert poach summer's first peaches in a fruity red wine The time is ripe for great outdoor parties whether for a graduation a family To complete this winning menu all you need are reunion or a simple bowls of olives a variety of breads and cheeses and piles oflune's best cherries Smart cooks know there's nothing casual about summer entertaining not as far as advance planning is concerned We seek out recipes we can prepare ahead and foods that can sit out safely—and still look fabulous—hours after the table's set For inspiration I look to the Mediterranean where fresh ingredients explode with flavor As the main attraction I suggest Summer's Grand Aioli—poached codfish and tasty vegetables presented simply od easily on a pretty platter—with Lemon Garlic Aioli Summer's Grand Aioli p i MEI - PAGE 22 LUKINS JUNE 271993 PARADE MAGAZINE li |