Cool Parties for Hot Times

Feeding a crowd doesn’t have to mean hours spent shopping, prepping and cooking.

Just last week I invited 10 people for a birthday supper. Everyone loved the food. All the dishes were prepared ahead and arranged on platters. By meal time, I was cool as a cucumber and the kitchen was as neat as a pin.

If time and weather conditions require that the dishes be refrigerated, make sure to bring them to room temperature before serving. Refrigeration has a tendency to flatten flavors, so taste each dish and add more seasonings if needed. For instance, refrigerated couscous will need more lemon juice, and lentils will need more red wine vinegar.

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For our party, the weather was perfect. Since all the work was done ahead (except for the grilling of the lamb), I enjoyed a glass of wine on the deck with our friends before dinner. Then we filled our plates from the sideboard and all sat down together to enjoy a luscious meal.

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Leftovers are great, so don’t hesitate to order a large leg of lamb.

GARLIC-HERB CRUSTED GRILLED LEG OF LAMB

4 cloves garlic, crushed

1 tablespoon fresh or dried rosemary leaves, stripped from stems, plus few fresh sprigs for garnish

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

1 (6-pound) leg of lamb, trimmed of excess fat, boned and butterflied

Combine garlic, rosemary, salt and pepper in small bowl. Stir mixture into paste with fork.

Place lamb, smooth side down, on work surface. Spread with garlic-herb mixture. Let stand at room temperature. Broil or grill lamb, turning occasionally, until outside is browned and crusty and inside is medium-rare, 20 to 30 minutes total cooking time, depending on intensity of heat and thickness of meat.

Let stand 10 minutes before cutting into thin diagonal slices. Arrange on platter and garnish with fresh rosemary sprigs. Makes 10 servings.

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GREEN BEANS WITH MINT

2 pounds green beans, rinsed, drained and ends trimmed

1 clove garlic, halved

3 tablespoons extra-virgin olive oil

1/2 cup thinly sliced red onion

1/2 cup chopped fresh basil leaves, optional

2 tablespoons chopped fresh mint

Salt

Freshly ground pepper

Bring large pan of water to boil. Add beans to boiling water and cook, uncovered, over high heat, stirring occasionally, until tender, 5 to 8 minutes. Drain.

Rub surface of large bowl with cut side of garlic. Leave garlic in bowl. Add olive oil, onion, basil and mint. Add hot beans to oil mixture. Season to taste with salt and pepper. Toss to combine. Serve while still warm or at room temperature. Makes 5 servings.

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Lentils are one of the few legumes that require no presoaking, and they are quick cooking. Depending on the age and dryness of the lentils, they will cook until firm-tender in as little time as 20 minutes. This dish is also excellent when cubed, boiled potatoes are added.

LENTILS AND PEAS VINAIGRETTE

1 pound brown lentils, rinsed and sorted

1/2 onion

1 clove garlic, chopped

1 bay leaf

1 celery top or parsley sprig, optional

1 cup frozen tiny peas, thawed

2 green onions, thinly sliced

Dressing

Place lentils in large saucepan and add water to cover by 1 inch. Add onion, garlic, bay leaf and celery top. Bring to boil. Reduce heat to medium and simmer, uncovered, until lentils are tender but not mushy, 20 to 30 minutes. Drain and cool to room temperature. Remove onion and seasonings. Can be prepared 1 day ahead and refrigerated.

Combine cooled lentils, peas and green onions. Toss with Dressing and serve at room temperature or chilled. Makes 6 servings.

Dressing

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 clove garlic, crushed

1/2 teaspoon salt

Freshly ground pepper

Whisk oil, vinegar, garlic, salt and pepper to taste until blended. Makes 1/2 cup Dressing.

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Couscous is simply semolina flour (semolina flour is the ground endosperm of hard durum wheat) that has been mixed with salt water and then tossed and rubbed into tiny little pellets. In Middle Eastern cuisine, cooking perfectly light, fluffy couscous requires gently steaming in an especially designed pot called a couscousiere. But for making a salad, follow the simple and quick method described below.

COUSCOUS SALAD WITH LEMON DRESSING

2 cups quick-cooking couscous

1 3/4 cups boiling water

2 cups lightly packed 1/2-inch crosswise cut slices romaine lettuce

1 cup diced, cored, chopped plum tomatoes

1/2 cup finely chopped curly-leaf parsley

1/3 cup thinly sliced green onions

1/4 cup chopped fresh dill

2 tablespoons finely chopped fresh mint, optional

Place couscous in large bowl. Add boiling water and stir to blend. Cover and let stand 10 minutes. Uncover. Fluff with fork. Let stand, uncovered, until cool, about 20 minutes.

Add lettuce, tomatoes, parsley, green onions, dill and mint to cooled couscous. Add Dressing and toss salad to blend.

Dressing

1/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

1 tablespoon cold water

1 clove garlic, crushed

1/2 teaspoon salt

Whisk olive oil, lemon juice, water, garlic and salt in small bowl until blended. Taste and add more lemon juice, if desired. Makes 6 servings.