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MENUT

his red, white, and blue

day coincides with deli-

cious vegetables at the

farm stands, so begin the cele-

bration with fresh gazpacho, afavorite summer soup. Along

with the Dazzling Grilled Veal

Chops and the Outrageous

Lobster Salad Rolls youll find

highly flavored seasonal salads

of summer squash, zucchini,

tomatoes, and cucumbers. Totop it all off, what could be

more American than a ripe

juicy peach cobbler served

with Buttermilk Ice Cream.

Start the fireworks!

A great thing about this

delicious outdoor meal isthat almost all of it can be

made ahead of time.

For the table, use large

white serving platters for

the lobster rolls and the veal

chops. Or nestle the lobster

rolls in individual plastic

baskets clam shackstyle.

Gazpacho is even more bril-

liant when served in brightly

colored mugs. Carafes of red

and white wine or sparkling

water go right on the table,as do big arrangements of

blue cornflowers, lots of red

carnations, and daisies (theres

your red, white, and blue) inpainted tin buckets. Baskets

filled with strawberries and

raspberries would be pretty.

Now, bring out the flags,

lots and lots of them in all

different shapes and sizes.

Hang a huge one on the front

of your house. Stick small ones

in a watermelon placed in a

big basket. Stack up some

colorful blankets or quilts for

those who want to lie on the

lawn. And dont forget to lightsparklers as the sun sets.

BANG-UP FOURTH OF JULYL A T E - A F T E R N O O N P I C N I C F O R E I G H T

GLORIOUS GAZPACHO

DAZZLING GRILLED VEAL CHOPS

OUTRAGEOUS LOBSTER SALAD ROLLS

A DECORATIVE

CUCUMBER SALAD

GARDEN SQUASH SALAD

FRESH PEACH COBBLER

BUTTERMILK ICE CREAM

THE WINE

THE EXTRAS

THE WINE

California Sauvignon Blanc

Oregon Pinot Noir

THE EXTRAS

Barbecue grill and accessories

American flags

Ice-cream maker

THE MUSICTHE MUSIC

Tchaikovskys 1812 Overture

Johnny Cash

Soundtrack fromYankee Doodle Dandy

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3. Transfer half of the mixture to a blender

or food processor and pulse the machine on and

off to coarsely puree the contents. Return thepureed mixture to the bowl and stir to combine.

Refrigerate for up to 6 hours before serving. Right

before serving, halve the avocado and remove

the pit. Dice the flesh and top each serving with a

garnish of avocado. Serve.

DAZZLING GRILLEDVEAL CHOPS

A

thick veal chopcaramelized and crisp

on the outside, nicely moist on the

insideis luxurious and easy to make, as

are the roasted garlic and barnaise mayonnaises.

8 veal chops (12 ounces each),

bones frenched (see box, page 72)

About13 cup olive oil

Salt and freshly ground black pepper, to taste12 cup Roasted Garlic Mayonnaise

(recipe follows) or Barnaise Mayonnaise(page 401)

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GLORIOUSGAZPACHO

Short of putting your whole vegetable gardeninto a bowl, no dish so totally delivers the

cool, crunchy, thirst-quenching pleasure of

salad vegetables as gazpacho. Chilled mugfuls of

this refreshing starter can be enjoyed at the table,

under a tree, sitting on the porch steps, or any-

where friends gather for the start of the meal.

2 cups diced peeled hothouse (seedless)

cucumber (14-inch dice)

2 cups diced red bell pepper (14 -inch dice)

2 cups diced ripe tomato (14-inch dice)12 cup diced red onion (14-inch dice)

2 cups tomato juice12 cup red wine vinegar13 cup extra-virgin olive oil

2 dashes Tabasco sauce

Salt and freshly ground black pepper, to taste

1 ripe avocado,preferably Hass

1. Place the cucumber, bell peppers, toma-

toes, and onion in a large bowl.

2. Add the tomato juice, vinegar, olive oil,

and Tabasco sauce. Season with salt and pepperand toss.

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1. Heat a barbecue grill to high.

2. Brush the chops lightly with olive oil and

sprinkle them generously with salt and pepper.

Grill the chops over high heat, 3 inches from theheat source, until cooked through, 8 to 10 min-

utes per side. Do not overcook them; you dont

want them to dry out.

3. Dollop each chop with a tablespoon

of the Roasted Garlic Mayonnaise and serve

immediately.

ROASTED GARLIC

MAYONNAISE

Roasted garlic is nutty, sweet, and fragrant.

It is in no danger of getting lost in the

strong flavors in this meal. This recipe

makes a generous amounttry the leftovers withsteak, fish, and chicken, or dolloped on sliced

tomatoes.

4 large heads garlic

2 cups prepared mayonnaise,

such as Hellmanns

2 dashes Tabasco sauce

Salt and freshly ground black pepper,to taste

1. Preheat the oven to 350F.

2. Remove the outer papery layer of the

heads of garlic, leaving the heads intact. Cut

off the top 14 inch of the cloves, and wrap

each head in aluminum foil. Bake until soft,

114 hours. Unwrap the garlic heads and allow

them to cool.

3. When the garlic is cool enough to han-

dle, squeeze the pulp out of the skins into a

small bowl. Mash the garlic to form a smooth

paste. Add the mayonnaise, Tabasco sauce, and

salt and pepper and stir to combine. Refrigerate,

covered, for up to 5 days.MAKES ABOUT 2 CUPS

OUTRAGEOUS

LOBSTER SALADROLLS

Aharbor in Maine, sailboats on a sun-

dappled sea. Granite cliffs, fir trees, and

daisies. Little rowboats bobbing at anchor.

Giant steaming rigs at the local lobster pound.

You pay your few dollars, they give you fresh lob-

ster in big chunks on a hot dog bun, slathered

with mayonnaise. You sit at one of the tables in

the little picnic grove overlooking the harbor and

bless all summer afternoons. I cant bring Maine

to you, but I can give you a recipe that is inspired

by those Maine days. The secret is big pieces of

lobster, a real lobster commitment.

4 live lobsters (about 114pounds each)

8 hot dog rolls12 cup prepared mayonnaise,

such as Hellmanns

2 cups mche leaves or other baby

salad greens

8 yellow cherry or pear tomatoes,

cut in half

8 red cherry or pear tomatoes,cut in half

Salt and freshly ground black pepper, to taste

1. Bring a large kettle of water to a rolling

boil over high heat. Drop in the lobsters (youll

probably have to cook 2 at a time) head first,

cover, and return the water to a boil. Cook until

the shells turn bright red, 10 minutes. Remove the

lobsters from the water with tongs and allow

them to cool.

2. Twist the tails off and push out the meat (or

use kitchen scissors to cut down the center of the

underside of the tail and remove the meat in one

piece). Cut each piece of lobster tail meat in half

lengthwise. Set the rest of the lobster aside.

(Luscious claw meat is the post-party treat for thehosts. Crack open the claws using a lobster cracker

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Outrageous Lobster Salad Rolls

Luscious claw meat is the post-party

treat for the hosts. Crack open theclaws using a lobster cracker and

extract as much claw meat as possible.

Place it in a bowl, cover with plastic

wrap, and refrigerate until after the

party. Eight lobster claws should yield

enough for a hearty midnight snack for

two, tossed with tomatoes and mcheand a generous dollop of mayonnaise.

When your guests are gone, the dishes

are put away, and the temperature has

cooled down, enjoy!

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and extract as much claw meat as possible. Place

it in a bowl, cover with plastic wrap, and refriger-

ate until after the party, see previous page).

3. Spread both sides of each hot dog rollwith 1 tablespoon of the mayonnaise. Lay a

halved lobster tail on the bottom half of each roll,

and top with some of the mche and tomatoes.

Close, and serve immediately, passing the salt

and pepper.

A DECORATIVECUCUMBER SALAD

In this crunchy and colorful summer salad,

with all the spirit of a fine Greek salad minus

the feta cheese, the first impression makes a

difference. Herbs are usually chopped so fine that

all you can tell is that there is something green inthe dish. In this recipe, though, the dill leaves are

an inch long: beautiful and delicious, and defi-

nitely present.

2 hothouse (seedless) cucumbers

6 ripe tomatoes,cut into quarters

1 small red onion12 cup halved pitted Kalamata or other

imported black olives12 cup cut fresh dill leaves (1-inch lengths)14 cup extra-virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground black pepper,

to taste

1. Peel the cucumbers, then halve them

lengthwise, scoop out the center, and cut them

crosswise into 14-inch pieces. Place them in a

bowl and add the tomatoes.

2. Halve the onion lengthwise and then slice

it crosswise. Add the onion to the cucumbers,

along with the olives and dill.

3. Whisk the olive oil and vinegar together ina small bowl, and season with salt and pepper.

Just before serving, toss the dressing with the

salad. Serve immediately.

GARDENSQUASH SALAD

Summer squash, both zucchini and yellow,

are crisp and delicious when served raw

and very thinly sliced in a salad. Dressed

with plenty of lemon juice and Parmesan cheese(look for the finest Parmigiano-Reggiano), it

matches up well with peppery arugula and some

fine ripe tomatoes.

4 small zucchini, ends trimmed

4 small yellow squash,ends trimmed12 cup fresh lemon juice

14 cup extra-virgin olive oilSalt and freshly ground black pepper,

to taste

8 ounces Parmesan cheese,shaved or

cut into thin slivers

2 large bunches arugula (12 ounces total),

stems trimmed,leaves washed and

patted dry

2 large ripe tomatoes, cored14 cup chopped fresh flat-leaf parsley

1. Cut the zucchini and squash into very thin

slices on the diagonal and place them in a bowl.

2. Whisk the lemon juice, olive oil, and salt

and pepper together in a small bowl and toss

with the squash. Let the squash rest for 10 to 15

minutes. Then add the cheese.

3. Place the arugula in a salad bowl. Cut the

tomatoes in half lengthwise, and then into very

thin wedges, and scatter them over the greens.

4. Just before serving, spoon the squash and

dressing over the arugula and tomatoes. Sprinkle

with the parsley and season with salt and pepper

to taste. Serve immediately, tossing the salad atthe table.

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FRESH PEACH

COBBLERA

cobbler is a fruit pie without the fuss of

pastryjust sweet ripe fruit and a sweet

biscuit crust. Serve a scoop of Buttermilk

Ice Cream alongside.

FOR THE PEACHES

712 cups quartered pitted ripe peaches

(about 12 peaches)12 cup sugar

1 tablespoon fresh lemon juice

2 teaspoons finely grated lemon zest

2 teaspoons pure vanilla extract

FOR THE TOPPING

112 cups cake flour or all-purpose flour

(see Note)

4 tablespoons sugar

2 teaspoons baking powder

Pinch of salt

5 tablespoons cold unsalted butter,

cut into small pieces23 cup light cream or half-and-half

1. Position a rack in the center of the oven,

and preheat the oven to 400F. Butter a 9-inch

square baking dish. Set it aside.

2. Prepare the peaches:Toss the peaches in a

bowl with the sugar, lemon juice, lemon zest, and

vanilla. Set aside.

3. Prepare the topping: Sift the cake flour,

3 tablespoons of the sugar, the baking powder, and

the salt together into a bowl. Using an electric

mixer, add the butter and combine until it is evenly

distributed, 1 minute. Add the cream and mix until

the dough just comes together, 30 seconds.

4. Spoon the peach mixture into the prepared

baking dish. Crumble on the topping mixture and

sprinkle with the remaining 1 tablespoon sugar.

5. Bake for 15 minutes, then reduce the tem-perature to 350F and continue baking until the

1 3 7C EL EB RA TE! B AN G- UP FO UR T H O F J ULY

topping is golden brown and the filling is bubbly,

30 to 40 minutes more.

6. Serve warm or at room temperature.

Note:When made with cake flour, the top-ping will be a bit more tender than it is when its

made with regular all-purpose flour.

BUTTERMILKICE CREAM

Buttermilk produces a creamy, textured ice

cream with a very light tang. Scoop it onto

the Fresh Peach Cobbler for a luscious

dessert with an old-fashioned feel.

2 cups heavy (whipping) cream

2 cups buttermilk

12 cup sugar1 tablespoon pure vanilla extract

4 large egg yolks

1. Combine the cream, buttermilk, sugar,

and vanilla in a heavy saucepan over medium

heat. Cook until the mixture is hot but not boiling

and the sugar has dissolved, about 10 minutes.

Remove the pan from the heat.

2. Place the egg yolks in a small bowl and

whisk to mix them. Whisking constantly, slowly

pour 1 cup of the hot milk mixture into the eggs.

Continue to whisk until smooth.

3. Slowly pour the egg mixture into the

saucepan, whisking constantly until well com-

bined. Place the saucepan over medium heat

and stir the mixture constantly until it is thick

enough to coat the back of a spoon, 6 to 8 min-

utes. The mixture should never boil.

4. Strain the mixture into a bowl and allow it

to cool to room temperature.

5. Freeze in an ice-cream maker according to

the manufacturers instructions. Transfer to a con-

tainer, cover, and freeze until serving time.MAKES 1 QUART