“Everything tastes better with a side of fresh air.” Food52
The arrival of summer 2021 has meant happily expanding our horizons – hello again travel! Yet, there are certain pandemic traditions that we are definitely not giving up. One of them is appreciating our own backyard. Last spring, even before it was genuinely warm enough to be outside, we gravitated to the less confining atmosphere of our backyard. Layered up, we huddled under heaters, and wrapped ourselves in blankets. Looking back, the snapshot in my mind of those gatherings is one of relaxed and smiling faces.
In our family, relaxing means means not having an agenda. On those golden summer days spent in the backyard, we leave our options open. You may find us tossing out the adult kiddie pool, playing yard games, picking up a great summer read, or taking a nap on the outdoor sofa. Any, or all of the above, make for a perfect day. Along with a great meal of course!
Even now, when we can frequent our favorite restaurant’s porches and patios, we find the comfort of the backyard equally enjoyable. Dining al fresco at home can be elevated, and still uncomplicated. Make it easy on yourself, and plan a menu in which some of the dishes can be prepared ahead. Create a mood by using interesting, outdoor-friendly serveware, and linens. Then go ahead and fire up the grill. The beautiful thing about grilling is the minimal cleanup. The theme here is to maximize your outdoor time, and have some fun.
On to the menu…
Our backyard menu is loaded with summer’s readily available ingredients like peaches, tomatoes, and basil. Envision, basil pesto pasta, roasted tomatoes bursting with flavor, and grilled peaches drizzled with honey, and topped with a big scoop of vanilla ice cream. Make the pesto ahead, and the rest comes together in no time at all. Then be prepared to feast on the best the season has to offer – right out your back door!
Chefs note: The roasted tomatoes can be served as a summery side dish, or tossed right into the pasta.
Stanley Tucci’s Roasted Tomatoes
Ingredients
- 8-12 Campari or cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 250 degrees F.
- Place the tomatoes on a baking sheet, cut side up. Drizzle them with olive oil, season with salt and pepper.
- Bake for at least 1 1/2 hours, the longer the better.
Pesto Alla Genovese
Ingredients
- 2 cups fresh basil, packed
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/2 teaspoon kosher salt, plus more to taste
- 2/3 cup olive oil
- 1/2 cup grated parmesan cheese
Instructions
- In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
- With the blender still running, gradually add enough oil to form a smooth and thick consistency.
- Transfer the pesto to a medium bowl and stir in the cheese.
- Season the pesto with more salt and pepper to taste.
Notes
Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs
Ingredients
Cinnamon Toast Brioche Crumbs
- 4 slices brioche bread, torn and pulsed into fine crumbs (about 2 cups of crumbs)
- 4 tablespoons salted butter, melted
- 2-5 tablespoons cinnamon sugar, to taste, plus more for serving
Browned Butter Grilled Peaches
- 4 tablespoons salted butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 4 ripe, but firm peaches or nectarines, halved + pit removed
- vanilla ice cream, for serving
Instructions
- To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
- To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
- To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!
