by Sybil PrattAugust, 2003
Making the most of summer
Shakespeare knew, as do we all, that "Summer's lease hath all too short a date." So, make the most of these lovely, languid high summer days with low maintenance, but marvelous, meals. Debra Ponzek, former chef at Manhattan's famed Montrachet and now chef/owner of a renowned food specialty shop, and Geralyn Delaney Graham, president of a food and wine PR firm, had those very meals in mind when they created The Summer House Cookbook. Filled with time-saving ideas and no-fuss recipes, it's tailored to fit that wonderful "summer house state of mind" where simplicity rules and less really is more. Debra and Geralyn start with "make-to-take" staples (great at home too) like super-easy crÂme fra”che, marinades that turn dull into dazzling, and fragrant flavored oils that form the building blocks for many of the dishes included. Moving on to the mains, you'll find tangy Ginger Lime Marinated Flank Steak that becomes Thai Beef Salad the next day, Cumin-Spiced Tuna that cooks in five minutes or Crispy Roasted Chicken with Garlic and Herbs (make two for luscious leftovers). Fresh farm stand veggies star in soups, salads and sides, and there are dips, drinks and delectable desserts that won't have you slaving over the proverbial hot stove. Summer cooking with Debra and Geralyn is casual and breezy follow their lead and take it easy.