cking@bcnnew.com

     The dog days of summer have arrived, accompanied by oppressive humidity and temperatures nearing the triple digits.

     No doubt, like myself, many dread the idea of facing meal-time preparations during a heat wave.  However, the Westport News has enlisted advice from local food professionals in how to present an impressive meal without much fuss.

     “The real key to making food convenient and easy to prepare, especially in the sweltering heat is what every chef practices mise en place [pronounced meez –ahn- plahs],” says Michele Liguori, owner of VIP Chef Services and Event Planners in Weston.  “This is a French term referring to having ‘everything in its place.’ All the ingredients necessary for a dish are prepared and ready to go before you start cooking.  This makes your efforts more efficient and the overall cooking experience more enjoyable.”

     She notes that “every successful restaurant gets its dinners done in a quick and efficient fashion because of this technique.”

     She suggests that home chefs chop up enough onions, garlic, zucchini and assorted vegetables to be able to prepare for meals three days in advance.

     Since appetites are diminished in the heat, Liguori suggests serving appetizer-sized meals.  “Stick with small portions that are easy to eat, not overwhelming,” she said.  “The best thing is that you can create several portions and freeze them.”

     Liguori points out that fresh fruit and vegetables are a light fare that have great seasonal appeal.  “In the summer, we naturally crave more fresh and raw foods which have a cooling effect on the body,” she said. “The light, high water, fiber and vitamin content acts as your internal air conditioning.  This means that less dense, high-energy food, is required.”

     To satisfy that natural craving, she advises serving creative salad combinations.  “Salads are the perfect meal for a hot summer’s day,” said Liguori.  “Adding proteins in the form of nuts, seeds, beans, tofu, fish, or poultry make it an easy-to-prepare meal.”

     Grilling is also suggested.  “Kabobs are very easy and fast to create a meal in minutes,” Liguori said.  “Cut vegetables in large wedges and skewer with chicken, seafood or 2-inch pieces of fish.  These are easy to prepare and easy to grill or broil, and they make your time in the kitchen less than 10 minutes.”

     Christian O’Dowd, owner of The Cantering Caterer of Westport, notes that grilling is an ideal way to cook during the summer.  “Grilling is a great way to create fantastic, healthy meals, enjoy the outdoors and keep the kitchen clean,” he said.  “Fresh vegetables, meats and fish all do well on the grill.”

     However, he advises that chefs use caution when cooking outdoors.  “A couple of seconds can destroy your dinner,” he said.

    He offers the following tips to make the best use of your grill.

     “It is important to get the grill hot.  Preheat for 15 minutes with all burners on high and the lid closed.  It is easy to scrape the grate clean with a wire brush at this point,” said O’Dowd.  “When using a gas grill, cook with the lid down.  It concentrates heat when searing and maintains heat when slow cooking.  Conversely, you should keep the lid open when using charcoal as residue buildup can affect the flavor of the foods being grilled.

     “When cooking things like fish and burgers, you should oil the grill,” he concluded.  “Dip a handful of paper towels in vegetable oil and, using tongs, wipe the grill thoroughly.  This will also pick up any residue left from brushing.  Fish especially, will pick up flavors from a dirty grill.”

GAZPACHO SOUP SHOTS

Contributed by VIP Chef Services

6 tomatoes

2 red peppers

2 onions

2 shallots

2 cucumbers

½ cup red wine vinegar

½ cup olive oil

1 ½ cups canned tomato juice

salt and pepper

cayenne pepper

½ cup dill

1.  Chop and puree vegetables, leave some “texture.”

2.  Mix vinegar, oil and juice mixture.  Add seasonings and chill at least four hours.

3.  Pour into two-ounce shot glasses.

4.  Garnish with one fried tortilla strip in each cup.  Sake cups make a great presentation for this appetizer.

FOUR SEASON GARBANZO SALAD

Contributed by VIP Chef Services

Chickpeas

Chopped tomato

Cucumbers, seeded, sliced or chopped

Chopped parsley

Red onion, sliced and chopped

Dressing

½ cup rice wine vinegar

1 splash orange juice

½ cup olive oil

A pinch of sugar

Salt and pepper, to taste

1. Combine a mixture of the first five ingredients.

2. Mix dressing ingredients together.

3. Stir dressing into chickpea mixture.

WHITE BEANS WITH HARISSA

Contributed by VIP Chef Services

2 cans of chickpeas or cannellini beans, drained

Harissa:

1 tsp cuminseed

½ tsp coriander seed

½ tsp caraway seed

2 hot red dried chilies (not seeded)

2 garlic cloves

½ tsp course salt

1 medium red bell pepper (roasted)

1 tbsp olive oil

1. In electric spice grinder, finely grind seeds.  Add chilies, garlic, salt and make a paste in food processor or with a mortar and pestle.

2. Add roasted pepper and oil to the paste.  Marinate beans, cover and chill overnight.  This can be prepared one week in advance.

Chef’s Note: Harissa is a fiery North African chile paste that is a wonderful condiment for spicing up salads or as an accompanying sauce for brochettes, tagines and couscous.