Well, our annual beach vacation is almost here. The great thing about this vacation is that even with so many people in two side by side houses for a week, it is pure enjoyment because of the togetherness.
I have mentioned at other times, that each night different family members cook. The menu is totally theirs, as is the music. No one has ever complained about what was served but if they did they knew there was always peanut butter and jelly for sandwiches. But the dinners have been deliciously memorable. And now the grandchildren take a night to cook!
So, with this in mind we are all gathering the essentials we will need for our surprise dinner. We pack as many of the ingredients and utensils we will need beforehand to eliminate trips to the grocery store. There is one meal we can always count on. That is not a surprise. Claudia and Gary always chose the 4th of July for their cooking night. So, we always celebrate with the all-American meal of hot dogs, frankfurters, sliders, potato salad, slaw and beans. Maybe even corn on the cob.
Because the grill will be hot and the kids, especially enjoy them, I am packing supplies for S’Mores.
Large marshmallows – I flatten them a little to fill the graham cracker
Box of 2 ½” square graham crackers
Milk chocolate bars. Some dark chocolate when I can find them
Get 2 graham crackers and make a sandwich using a
flattened marshmallow (use two if you like gooey) that you have skewered
over the grill and, turning to toast evenly on all sides.
Break a chocolate bar in half and place on top of the marshmallow.
Gently squeeze sandwich without breaking the graham crackers and let the heat of the marshmallow melt the chocolate.
If the chocolate isn’t melting, place a piece of aluminum foil on the grill and place the sandwich on the foil for a minute or two, turning once.
As we devour these, we sing Happy Birthday to America and then we head down to the beach to watch the fireworks.
Happy 4th of July. God Bless America and God Bless Our Troops.
Side note: A recipe for S’Mores dates back to 1917 in a Girl Sout’s Handbook. And it is claimed that S’Mores stands for “some more”.
A LITTLE VILLAGE AT THE FOOTHILLS OF THE LIGURIAN ALPS
TAGLIOLINI AL PROSCIUTTO SUGO
ALLA CREMA DI SEMI DI PAPAVERO
TAGLIOLINI IN POSCIUTTO POPPY SEED CREAM SAUCE
This pasta will make you feel like you are eating in the foothills of the Alps
2 ¼-inch thick slices prosciutto di San Daniele, plus 6 very thin slices
1-pound dry tagliolini pasta
¼ cup extra virgin olive oil
1 cup heavy cream
1 tablespoon poppy seeds, plus more for sprinkling
Fine sea salt
Freshly ground black pepper
Cut the prosciutto slices into ¼-inch cubes. Set aside
Bring a large pot of water to a boil, add salt. Add the pasta and cook just until al dente.
While the pasta is cooking, in a sauté pan over medium low heat, warm the olive oil. Add the cubed prosciutto and sauté it until lightly browned – about 3 minutes. Add the cream and simmer until reduced to a nice thick sauce – about 7-8 minutes.
Drain the pasta and then toss in the pan with the cream ad prosciutto. Add the poppy seeds and toss again. Check the seasonings and add salt, if needed. Keep in mind the prosciutto will be adding salt also to the dish.
Transfer the pasta to a platter and sprinkle with a grind or two of black pepper and some more poppy seeds. Drape some thin prosciutto slices over the pasta and serve immediately.