THE MODA GUIDE TO SUMMER
What To Cook:
Chic Summer Recipes
Whether or not you fancied yourself a skilled chef before the pandemic, it’s safe to say that a good many of us will emerge from the lockdown with newfound confidence in our cooking abilities.
To carry you through summer (and expand your repertoire beyond baked goods), we’re sharing four exceedingly attractive recipes from experts in the field that are guaranteed to impress—both on and off the plate. Even better, they work together: a chilled summer soup, a decadent pasta recipe (light on ingredients; heavy on technique), a scene-stealing side, and, finally, a fun (and alcoholic) dessert courtesy of co-creative director of Oscar de la Renta and fervent food lover, Laura Kim.
Read on—and enjoy.
THE APPETIZER
Pea, Basil, and Watercress Soup
Pea, Basil, and Watercress Soup
BY
SKYE McALPINE
writer, columnist for The Sunday Times (UK),
writer, columnist for The Sunday Times (UK),
creator of the blog From My Dining Table
TIME
30 minutes plus chilling
30 minutes plus chilling
INGREDIENTS
Olive oil, onion, salt, pepper, frozen peas, vegetable stock, basil, fresh watercress, fresh mint, crème fraiche
Olive oil, onion, salt, pepper, frozen peas, vegetable stock, basil, fresh watercress, fresh mint, crème fraiche
INSTRUCTIONS
1.
Heat a dash of olive oil (roughly 2 tablespoons) in a saucepan over a medium heat, then add 1 chopped onion and a pinch of salt.
2.
Cook for 5 minutes or so, until soft and translucent, then add a bag of frozen peas and cover with vegetable stock.
3.
Simmer gently for 10 minutes, then take off the heat and throw in a small bunch of basil and a couple of handfuls of fresh watercress (if you have them—otherwise fresh mint or just the pea soup as is are both delicious).
4.
Blitz in a blender until smooth, season with salt and pepper, and then chill in the fridge.
5.
Serve with bread and lashings of crème fraiche.
Heat a dash of olive oil (roughly 2 tablespoons) in a saucepan over a medium heat, then add 1 chopped onion and a pinch of salt.
2.
Cook for 5 minutes or so, until soft and translucent, then add a bag of frozen peas and cover with vegetable stock.
3.
Simmer gently for 10 minutes, then take off the heat and throw in a small bunch of basil and a couple of handfuls of fresh watercress (if you have them—otherwise fresh mint or just the pea soup as is are both delicious).
4.
Blitz in a blender until smooth, season with salt and pepper, and then chill in the fridge.
5.
Serve with bread and lashings of crème fraiche.
THE ENTREE
Fusilli col Buco
BY
CLARE de BOER
co-owner and co-chef of King Restaurant in Soho, New York
co-owner and co-chef of King Restaurant in Soho, New York
