We recently invited our dear friends Mark and Vicki and Vicki’s sister Sam to an 80th birthday celebration dinner for Vicki at our home. But then, what to serve? Since it’s summer I wanted to BBQ because we would be eating outside. And I didn’t want to serve the standard dishes usually associated with a BBQ dinner, because what fun is that? So, this is the menu I came up with.
(All recipes for the dishes in bold print can be found on this site.)
APPETIZER:
Whipped Feta Dip or Spread (recipe soon to be published)
Crudité (to be served with the main dish too)
Hummus (to be served with the main dish too)
Tzatziki (to be served with the main dish too)
Easy Baked Pita Bread cut into wedges (for sopping up the dip)
MAIN:
Ćevapčići (grilled by Mr. C.)
Easy Baked Pita Bread (cut in half to be stuffed with a Ćevapčići pattie, hummus, tzatziki, and any of the crudité veggies)
SALAD:
Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad
DESSERT:
Lemon Blondies (recipe soon to be published)
Now one of the best things about this particular menu was that I could (and should) make several of the dishes ahead of time. (Like, the day before!)
So, on Monday I prepared the feta dip, hummus, tzatziki, and the salad. On Tuesday, the day of the grand event, I mixed, formed, and refrigerated the Ćevapčići patties and made the pita bread and lemon blondies.
And frankly, the pita bread had been so easy to make. Not a lot of effort was involved.
So, if you too are thinking of hosting a summer dinner, please feel free to prepare the same dishes I did. I must say, all the dishes seemed to complement each other. And that’s really the main objective in planning a meal. You always want to serve dishes that go together.
Another thing I want to stress that, I am sure, most of you already practice, which makes cooking easier and almost guarantees success in the kitchen is mise en place. Mise en place, a French culinary term, means “everything in its place”. It refers to the practice of preparing and organizing all ingredients and equipment before cooking, ensuring a smooth and efficient workflow in the kitchen. This includes tasks like chopping vegetables, measuring spices, and having all necessary tools readily available.
And for me, since I am rapidly approaching my “golden” years (right Patti), I absolutely must make a list of the dishes I plan to serve when I am preparing to entertain guests. And then check my recipes to make sure I have all the ingredients and mentally prepare myself for how much time the preparation of each dish is going to require. And truthfully, as I’ve gotten older, I pretty much double the time it used to take me to prepare a dish just a few short years ago. Really! Because now I need to take breaks, sit for a few minutes here and there, and even take a short afternoon nap if time allows. In other words, I have learned to cut myself some slack and not expect to perform like the energizer bunny I once was. If I stop and think, and accept the fact that I am slowing down, and plan my time accordingly, I can still get things done, but with realistic expectations. And not end up belittling myself or hating my kitchen.
May you too take the time to understand your limitations and be OK with them. And do what you can, when you can. And always have fun in your kitchen. Even if it takes you longer to prepare dinner than when you were younger, so what! Anyone complaining, hand them your apron! Tag, you’re it!
And as always, peace and love to all.
¾ c. warm water
1 pkg. or 2¼ tsp. instant yeast
4 tsp. granulated sugar
3 c. bread flour, plus more if needed and for dusting
1½ tsp. fine sea salt
3 T. extra-virgin olive oil, plus more for the bowl
¾ c. whole-milk Greek yogurt
In a bowl of your stand mixer, combine the water, yeast, sugar, 3 cups flour, salt, olive oil, and yogurt. Knead the dough at medium speed, adding more flour if needed, until the dough is soft and slightly sticky, 7 to 10 minutes.
Pour a bit of olive oil over the dough, and using your hands and a stiff spatula, roll the dough into an olive oil coated ball, cover the bowl with plastic wrap, and let the dough rise until double in size, about 2 hours.
Line two large baking sheets with parchment paper.
Turn the dough out onto a clean work surface lightly coated with flour. Divide the dough into 12 equal sized balls. Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are roughly ¼-inch thick. Place them onto prepared baking sheets an inch apart, then bake one sheet at a time for about 5-7 minutes or until each pita bread is puffy and lightly browned on top in a pre-heated 500-degree oven. (Begin checking at 5 minutes.)
Remove from oven and let cool on a wire rack. Serve with any of your favorite Mediterranean dishes.