Alice Waters-inspired BBQ

Happy Labor Day! On Sunday I decided to try out my new cookbook, The Art of Simple Food by Alice Waters. I invited some friends over, they brought wine and some delicious snackies, and we tested out some local ingredients.

   Step 1:   The day before the party, head to the farmer's market and pick out whatever looks nice! I got some peaches, tomatillos, zucchini, and some squash blossoms. Then find recipes to center around those ingredients in the cookbook. Also, make some nice flowers for the table, of course :)

Step 1: The day before the party, head to the farmer's market and pick out whatever looks nice! I got some peaches, tomatillos, zucchini, and some squash blossoms. Then find recipes to center around those ingredients in the cookbook. Also, make some nice flowers for the table, of course :)

Menu

  1. Appetizer: Salad with Smallish Gems Sweet Lettuce, carrots, snow peas, zucchini blossoms, and goat cheese.
  2. Main dish: Grilled chicken and pork roast with *peach tomatillo salsa (adapted from a combination of peach and tomatillos recipes in the cookbook).
  3. Sides: Grilled zucchini and *cream biscuits
  4. Dessert: Cinnamon ice cream with *butter cookies

*recipes from The Art of Simple Food

   Step 2:   In the morning: bake! Get up in the morning and create three batters — one for the ice cream, which will stay in the fridge for the day, one for the cookies to mix and freeze for a couple of hours, and one for the biscuits to refrigerate for a couple of hours so they're ready to slice and bake later in the day.

Step 2: In the morning: bake! Get up in the morning and create three batters — one for the ice cream, which will stay in the fridge for the day, one for the cookies to mix and freeze for a couple of hours, and one for the biscuits to refrigerate for a couple of hours so they're ready to slice and bake later in the day.

   Step 3:   A couple of hours before people arrive, make the salsa, so it has time to settle into the flavor. Then sauté the zucchini blossoms in walnut oil (to add to the salad) and put them into the fridge to cool.

Step 3: A couple of hours before people arrive, make the salsa, so it has time to settle into the flavor. Then sauté the zucchini blossoms in walnut oil (to add to the salad) and put them into the fridge to cool.

   Step 4:   Next, pull out the cookies and biscuits to bake before the party arrives. Get the meat and veggies ready for the grill, and assemble the salad, stash in the fridge. Then when everyone arrives and has started on the wine and snacks, grill up the chicken and veggies! 

Step 4: Next, pull out the cookies and biscuits to bake before the party arrives. Get the meat and veggies ready for the grill, and assemble the salad, stash in the fridge. Then when everyone arrives and has started on the wine and snacks, grill up the chicken and veggies! 

For the last step, take the ice cream out and churn all together as a group!  Don't forget to take a lot of pictures of the food so that your friends make fun of you for being an obnoxious foodie hipster.

Kaitlyn Ellison