Barbecues in the Pacific Northwest are always a day-to-day decision, because you just never know when it's going to rain. And in spite of nice weather when I first arrived, on the day Leah had planned to cook it was definitely raining, and stayed raining most of the day.
At least Leah and I know how to improvise. So we just set the table inside and figured good food makes a good barbecue, not the location. We even used the checked tablecloth to make it feel a little bit like eating outdoors.
Then it was time to hit the kitchen and execute Leah's grand meal plan. All recipes are from the Cooks Illustrated recipe archive, so if you're already a member you can grab them online. If you're not, I've printed the recipes here for your convenience.
Menu
Gas-Grilled Tuna Burgers with Wasabi Mayonnaise
French Potato Salad with Mustard and Fines Herbes
Buttermilk Coleslaw with Green Onions and Cilantro
Perfect Chocolate Chip Cookies
Gas-Grilled Tuna Burgers with Wasabi Mayonnaise
1 1/4 pounds tuna steaks (high-quality)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 teaspoon minced fresh ginger
1/2 teaspoon table salt
Ground black pepper
Vegetable oil
INSTRUCTIONS
1. Chop tuna into 1/4- to 1/3-inch pieces. Using rocking motion with knife, continue to chop tuna until it is coarsely ground into pieces roughly 1/8 inch each. Mix with garlic, ginger, salt, and pepper to taste. Divide mixture into 4 equal portions (about 5 ounces each) and use your hands to press into compact patty about 1 inch thick. Place patties on parchment-lined baking sheet and refrigerate for at least 15 minutes.
2. Turn on all burners to high, close lid, and heat grill until very hot, about 15 minutes. Leave all burners on high.
3. Lightly dip small wad of paper towels in vegetable oil; holding wad with long-handled tongs, wipe cooking grate (see illustration below). Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula. Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium. Serve immediately.
French Potato Salad with Mustard and Fines Herbes
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 medium clove garlic , peeled and threaded on skewer
1 1/2 tablespoons champagne vinegar or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1/2 teaspoon ground black pepper
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh chervil leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
Note: If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs.
INSTRUCTIONS
1. Place potatoes, 6 cups cold tap water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Lower skewered garlic into simmering water and partially blanch, about 45 seconds. Immediately run garlic under cold tap water to stop cooking; remove garlic from skewer and set aside. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Press garlic through garlic press or mince by hand. Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss shallot and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
Buttermilk Coleslaw with Green Onions and Cilantro
1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
Table salt
1 medium carrot , shredded on box grater
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh cilantro leaves
1 teaspoon lime juice
1/2 teaspoon granulated sugar
2 scallions , sliced thin
1/8 teaspoon ground black pepper
INSTRUCTIONS
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)
Perfect Chocolate Chip Cookies
1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4cups semisweet chocolate chips or chunks (see note)
3/4 cup chopped pecans or walnuts, toasted (optional)
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
I'm not gonna lie, I thought this step was borderline obsessive. We're mixing cookie dough, not making gunpowder! But Leah religiously kept the timer on me while I dutifully whisked the batter for EXACTLY 30 seconds, then timed it again as it rested. And while I wasn't completely bought into the process, I trust Leah and the Cooks Illustrated people. I think I added a pound of muscle to my arm doing the batter for these damn cookies! But it DID look pretty amazing....
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
What can I say, we know how to put together a pretty nice spread of food -- and beverage!
All the food was delicious, but the star of the night was absolutely the cookies, thanks to a little spontaneous creativity. Leah had wanted to use the cookies to make ice cream sandwiches, but wasn't entirely sure how to make it the best presentation. I had seen an article in Martha Stewart Living a while ago about ice cream cakes, so I proposed softening the ice cream and using a cookie cutter to form it into perfect rounds.
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| Spreading out the ice cream before cutting.... |
The end result was absolute perfection.
Maybe it's time for us to open a catering business.....
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