Scenes from Summer Part III

As we sail into the 'unofficial' last weekend of summer, labor day weekend. I will be sailing away to Catalina Island for the long holiday weekend, three days on a sailboat moored in Moonstone Cove, what is not to love!

Here are some final images I have been capturing this Summer, have a wonderful and safe holiday weekend!

A trip to Terranea Resort to visit friends in town from Chicago.

Afternoon snack; avocado halves with lemon, salt, and pepper. Adorable Jonathan Adler salt & pepper shakers, a house warming gift from a good friend. 

Gorgeous roses, a gift from mom.

A fresh afternoon cocktail; lemon juice, vodka, sugar, soda water, and mint

Our new door matt, the sailor in me could not resist! 

Wine tasting on the water a special event aboard a boat. Sun setting over Newport Harbor.

Grilled Watermelon Salad

I mentioned here that I am trying to enjoy these last few weeks of summer by cooking all of my summer favorites. Last week we kicked off our meal with a grilled watermelon salad inspired by this recipe. It is a great dish during the hot summer months, full of flavor and easy to make.

Arugala has a great pepper taste to it, when biting into the salad you get the peppery crunch of the arugala and sweet concentrated flavor of watermelon making for a fantastic combination of flavors.

Grilled Watermelon Salad

• Seedless watermelon
• 1/4 cup balsamic vinegar
• Extra-virgin olive oil
• kosher salt
• 2 cups fresh baby arugala
• 1 cup crumbled goat cheese *I used feta since that is what I had on hand
• pepper

Cut the watermelon, whichever way is easier for you, I cut it in half, and then again into large pieces, removing the rind and then again into square shapes that are manageable to handle and a good size for an appetizer.

Meanwhile in a small saucepan bring the vinegar to a simmer, and cook until reduced to a thick syrup consistency.

Heat a nonstick gril pan or BBQ, I used a grill pan that night, but a BBQ works just as well. Drizzle olive oil over the watermelon slices, and sprinkle with salt. Grill each side of the watermelon until grill marks appear, then set aside to cool while you assemble the rest of the salad.

To assemble the salad put about a 1/4 cup of arugula on each salad plate, top it with the grilled watermelon slice, then top with crumbled goat cheese or feta, your choice! then drizzle with a touch of olive oil, then a larger drizzle of the reduced vinegar, along with a dash of salt and pepper, serve and enjoy!

Pizzeria Mozza

What is not to love about Chef Marion Batali? He creates simply delicious Italian fare, he rocks crocs footwear in and out of the kitchen, and he is at the helm of the Batali brand known for top restaurants in both New York and California. Aside from the time he went on a rant (article here) comparing Wall Street bankers to Stalin and Hitler, talk about biting the hand that feeds you!?! I am a big fan!

I have been fortunate enough to dine at most of his restaurants. In New York; Babbo, Del Posto, Lupa, and Otto. Here in California; Osteria Mozza, Los Angeles, and more recently Pizzeria Mozza in Newport Beach.

When I got word Batali would be opening Pizzeria Mozza in my hometown of Newport Beach, I was thrilled! I was able to dine there last year shortly after it's opening, and again a couple of weeks ago .The meal did not disappoint; start to finish it was perfection! The photos speak for themselves, so enjoy!

Starting off the meal with a light crisp Italian sauvignon blanc

Prosciutto di Parma, it melted in my mouth! 

Mozza caprese with fresh burrata.

Pizza: coach farm goat cheese, leeks, scallions, garlic, and bacon.

Limoncello post meal, an Italian tradition. 

Butterscotch Budino with sea salt, creme fraiche, and rosemary pine nut cookies.

If you live in New York or California and have not been to any of Batali's restaurants, I highly suggest you make it a priority to make a reservation! If you are looking to celebrate something special, have a night out with the girls, or a special date night any of his restaurants are a great choice! 

Limoncello

The Island of Capri is known for it's lemons, more specifically it's Limoncello. Limoncello is an Italian lemon liqueur traditionally served chilled as an after dinner digestivo. 

In anticipation for my upcoming trip to Capri and the Amalfi Coast I thought I would try to make some myself. The recipe wasn't too complicated, you will just need a lot of lemons, and some patience. I was very pleased with the results and will definitely be making more in the future to give out as gifts! 

Limoncello

• 10 lemons - peeled with a vegetable peeler
• 1 750ml bottle of vodka (traditionally limoncello is made with grain alcohol but store bought vodka works just as well)
• 2 1/2 cups of water
• 1 1/2 cups of sugar

Using a vegetable peeler, remove the peel from all of the lemons, trying to only remove the peel, if you do get any of the pith just use a knife to remove it.

Before

After! 

I did not want to waste any lemons so once they were all peeled I juiced them as well and that night we enjoyed cocktails made of fresh squeezed lemon juice, vodka, sugar, soda water, and sprigs of mint! 

Place all of the lemon peels into a pitcher, then pour the vodka into the pitcher. Cover the pitcher with plastic wrap, steep the lemon peels in the vodka for at least 4 days at room temperature. Traditional Italians have been known to steep the lemon peels for months, I let mine to sit for 7 days.

After the lemons have sat (at least 4 days) you will need to create the simple syrup. Stir the water and sugar in a large saucepan over medium heat, for about 5 minutes. Once the mixture has cooled completely, pour the simple syrup over the vodka mixture. Cover the pitcher and let the mixture stand once again at room temperature overnight.

Strain the limoncello through a steel mesh strainer, then transfer to the bottle you will be storing the Limoncello in, I found mine here on Amazon. Refrigerate or freeze until chilled, serve, and enjoy! 

Now sit back, imagine you are in Capri, and enjoy! 

Makes a great gift! 

Roasted Shrimp and Orzo

As much as I am looking forward to fall, I am still enjoying the tastes of summer and trying to cook as many summer recipes as I can before the fall produce hits the stores. Last night was no exception we started with a grilled watermelon salad and for the main course, one of my favorites, roasted shrimp and orzo, inspired by this recipe.

Roasted Shrimp and Orzo

*This recipe yields quite a lot so no need to follow the below recipe exactly, just add what you like, and as much as you like, just like I did!

• Kosher salt
• Olive oil
• 3/4 pound orzo pasta
• 1/2 cup freshly squeezed lemon juice
• Freshly ground black pepper
• 2 lbs shrimp, peeled and deveined, if they do not come deveined just run your knife along the under side of the shrimp and you can pull out the vein.
• 1 cup minced scallions
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat leaf parsley
• 1 cucumber, unpeeled, seeded, and chopped
• 1/2 cup small diced red onion
• 3/4 pound feta cheese, large diced, not crumbled

Preheat the oven to 400 degrees. Fill a large pot with water, add a little salt and a drizzle of olive oil, once it comes to a boil add the orzo and simmer for 9-11 minutes, stirring occasionally, until the pasta is cooked. Drain the pasta and pour into a large bowl. Whisk together the the lemon juice, 1/2 cup of olive  oil, 1 teaspoon of pepper, and 2 teaspoons of salt. Pour over the hot pasta and stir well. This will keep the pasta from being a congealed mess with everything else is being prepared.

Put the shrimp on a sheet pan, drizzle with olive oil, and sprinkle both sides of the shrimp with salt and pepper, toss to combine. Roast in the oven for 5 to 6 minutes.

Before

After! 

Add the shrimp to the orzo, then add the dill, scallions, cucumber, parsley, onion, 2 teaspoons of salt, and one teaspoon of pepper.

Toss well, add the feta and toss lightly being careful to not break up the feta.

Set aside at room temperature for 1 hour to allow the flavors to blend then serve. Or if you are making it ahead of time refrigerate overnight, taste again for seasoning, and bring back to room temperature before serving.

What summer recipes are you planning to make before summer is over? 

What I Wore

I recently attended a good friends bridal shower  at a private club in Newport Beach. Upon entering the room not only did I see the beaming bride grinning from ear to ear surrounded by her closest friends and family but I also couldn't help but notice all of the guests dressed in their brightest summer hues! No black on this occasion the rooms was filled with girls decked out in summers brightest shades of blue, yellow, pink, and green! All things considered I am glad I decided to wear the dress I did!

The goods; dress: Alice + Olivia, shoes: CL, bracelet: Hermes, clutch: Chanel

Rather that carrying a big purse around the shower I used a black Chanel wallet as a clutch! 

Scenes From Summer Part II

I am continuing to have all sorts of fun with Instagram, here are some more images I have been capturing over the past couple of weeks.

Ducks taking a dip and cooling off

MB sunset from our friends porch

Sunday Funday, coming to a close

Saturday morning breakfast at home. Changing it up, we usually eat out on the weekends

Weeknight appetizers at a friends place, she put out quite the spread! 

Her famous home made hummus was a hit!