Summer Night Supper for Two
Yesterday I got caught in a torrential downpour. In what felt like a quintessential New York moment, I hustled into a cafe and spent twenty minutes in their bathroom, the hand dryer turned upside down, airing myself out to acceptability. The good news is that the rain cut the humidity and cooled the streets for 40 seconds and the city let out a collective sigh. Then we were back to New York in July with its hot, stinking subway mouths, steaming garbage, and the thick, thick air.
But, as a sunny girl I know says, “I can’t complain.” Isn’t that a sweet turn of phrase? We could complain, certainly, because we can’t stop sweating and the air conditioner crapped out, but really, why bother? With this heat comes those tomatoes we’ve been waiting for, trips to the beach, and the strings of halter tops dangling down our bare backs. Oh, and lazy dinners for two of cold rosé, a cool green soup sipped out of teacups, and a bowl of pasta with lots of bright summer vegetables. At least the fan still works.
Avocado Cucumber Soup
Serves 2
1/2 cup cold water, chicken, or vegetable stock (you may need to add more if soup is too thick)
1/2 avocado
1 English cucumber, seeded and peeled
2 scallions, roughly chopped
1/3 cup chopped cilantro
1 garlic clove
juice of 1 lemon
salt to taste
Blitz in a blender and chill.
Summer Pasta with Goat Cheese
Serves 2-3
I don’t have much a recipe for this, which is either maddening or liberating, depending on your cooking style. The key thing is buying fresh fettucine (or making your own), which becomes the most voluptuous vehicle for whatever vegetables you’re adding.
Cook 1/2 pound of fresh pasta. Meanwhile, sauté a whole mess of fresh vegetables in a healthy plop of butter (no pun intended). I had shallots, ribbons of zucchini and summer squash, and tomatoes. Add the cooked, drained pasta to the vegetables, stir in 2 ounces of goat cheese until lusciously melted, and top with fresh parsley or basil, if you have it.
For dessert, a perfect ripe nectarine and maybe a cool bath.
Christine S.: oh, yum, yum, yum! that looks like dinner one night this week for 3 (me + kids)….I’m thinking after an afternoon of swimming, maybe?
and, hear you about the summer storm, I’m 2.5 hrs. south of you – we had it too….quick blast of a storm and steamy all over again…gotta love July!:)2 years ago
after an afternoon of swimming? totally. can i come?2 years ago
Lisa (dinner party): That bright green soup looks so pretty in your aqua teacups.
Also, a big yes to halter tops. Especially that one!2 years ago
Sarah P: What a delight this post was! I giggled at the thought of you drying off in the bathroom of a cafe — a very Carrie Bradshaw moment, indeed.
I have most certainly starred this post in my Google Reader (as I do with most all of your posts, I must say) and look forward to making BOTH of these lovely dishes quite soon.
2 years ago
Lisa, We had little crostini with duck rillette and olives from Grab (in the background), but I just wish I had made a riff on your goat cheese with pear, basil, and black pepper.
Sarah P, I definitely thought of that episode, too, especially when I paused momentarily underneath an awning (no awkward rambling with a random guy, though). The soup is so simple and refreshing and the pasta was so rich and buttery but still light-ish from from the veggies — they worked so well together. Hope you like!2 years ago
Jess: Ah yes, those sudden New York downpours. That dinner sounds like a much better way to cool off.2 years ago
Lesley: Thanks for this! I’m feeling so uninspired about light evening dinners lately. Last night we had tortilla chips I baked in the oven, and leftover dip. Summer pasta with goat cheese sounds so much better. Maybe I’ll even grill my vegetables… mmm….2 years ago
regina: I’m bookmarking this for a future meal. Looks so yummy!!2 years ago
Christine S.: Sarah, anytime! Beautiful community pool in a tree-lined community! Actually, our little town is known as “tree city” or something like that:)2 years ago
Lesley, Just for the record, chips and dip may be one of the ideal meals. But this pasta is pretty yum.
Christine S., Okay, the part of me that longs for tree-lined anything and beautiful community pools is officially jealous!2 years ago
Cassandra: I just made the soup–it went over wonderfully! It’s so rare that I find a recipe that I’m in the perfect mood for AND manage to have all the ingredients on hand. Thanks for this!2 years ago
Cassandra, That is so, so great to hear!2 years ago
Margaret: I just made the soup last night, and it was wonderful because 1) first time using blender attachment on food processor and was super easy 2) i had almost all of the ingredients 3) I got the last ingredient, scallions, in a SMALL quantity, which I may actually use before it goes bad, for 69 cents! and 4) it tasted like pop rocks with all the flavors that kept bursting in upon my buds! I may go with less than a clove of garlic next time though- or maybe I just chose a big one- it was a little dominant among the pop rock- variety. Thanks for the recipe!2 years ago
I’m so glad you reported back! My experience with this soup was so interesting. When I first made it, I thought it was a little bland. Then I added some salt and the flavors did indeed “pop!” I hear you on the garlic — sometimes you get a clove that is especially powerful and it overwhelms everything. I loove garlic, though, and have been known to eat it raw (true!), so don’t listen to me.
2 years ago