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Recipes from the Outdoor Parties


1/2 cup fresh cilantro leaves
1 jalapeno or other small chili pepper, cored, seeded, and chopped
2 cloves garlic, chopped
Juice of 2 limes
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined, tails intact
1 barely ripe mango
1 lime, cut into wedges (for serving)

In a food processor, combine the cilantro, jalapeno, garlic, lime juice, cumin, salt, and oil. Process the mixture until smooth.

Reserve 1 tablespoon of the cilantro mixture. In a bowl, toss the remaining mixture with the shrimp. Cover and refrigerate for at least 1 hour or up to overnight.

Use a paring knife to peel the mango. With a mandoline or rotary vegetable peeler, strip off very thin slices of the flesh, about 2 inches long by 1/2 inch wide. Cover the slices and refrigerate.

When ready to cook, prepare a charcoal fire. When coals are gray, grill the shrimp for 1 to 2 minutes on a side or until they are bright pink and cooked through. Remove them from the grill.

Toss the mango with the reserved 1 tablespoon of marinade. When the shrimp are cool enough to handle, wrap a mango slice around each shrimp; secure it with a toothpick, if necessary. Transfer the shrimp to a serving platter. Garnish with lime wedges and serve at once.


Salt and pepper, to taste
1 large bunch broccoli rabe, ends trimmed, stalks and flowers cut into 2-inch pieces
3 cups chicken or vegetable stock
3 cups water
1/2 cup olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 tablespoon chopped fresh rosemary
1 pound farro (barley can be substituted)
2 tablespoons butter
1 large shallot, finely chopped
1 cucumber, peeled, seeded, and chopped
1 cup fresh cherries, pitted and sliced
1 cup pecans, toasted and chopped
2 tablespoons chopped fresh parsley
2 to 4 tablespoons sherry vinegar

In a large stockpot of boiling salted water, blanch the broccoli rabe for 1 minute or until it turns bright green. Drain it in a colander and transfer to a bowl of ice water. When it is cold, drain again and pat the broccoli rabe dry with paper towels.

In a medium saucepan over high heat, bring the stock and water to a boil. Lower the heat and cover the pan; let the mixture simmer for 10 minutes.

Meanwhile, set the oven at 350 degrees. In a large skillet with an ovenproof handle, heat the oil over medium heat. Add the onion, carrot, celery, and rosemary. Cook, stirring often, for 10 minutes or until the vegetables soften. Stir in the farro, salt, and pepper. Mix thoroughly. Add enough of the hot stock mixture to cover the farro by 1 inch. Stir, and cover the pan with foil or a tight-fitting, ovenproof lid. Freeze the remaining stock for another use.

Transfer the skillet to the oven and cook for 25 to 30 minutes or until the farro has absorbed all of the liquid and is just tender. Transfer to a large shallow bowl; cool to room temperature.

In a large skillet, melt the butter over medium heat. Add the shallot and cook for 2 to 3 minutes or until the shallot starts to brown. Add the broccoli rabe and cook, stirring constantly, for 1 to 2 minutes or until the broccoli rabe is cooked through. Transfer the mixture to a large bowl; cool to room temperature.

Add the broccoli rabe mixture to the farro mixture, along with the cucumber, cherries, pecans, parsley, and 2 tablespoons of the vinegar. Toss gently but thoroughly. Taste for seasoning and add more salt, pepper, or vinegar if you like.


4 cups cubed crustless stale bread
2 cups almonds, blanched for 1 minute and skinned
4 large cloves garlic, sliced
3 teaspoons kosher salt
3/4 cup olive oil
1/2 cup sherry vinegar, or to taste
2 quarts very cold water

In a large bowl, combine the bread cubes with enough water to just cover them; set aside.

In a food processor, combine the almonds, garlic, and salt. Process the mixture until smooth.

With your hands, squeeze the excess moisture from the bread. Add the bread to the food processor. Process the mixture, scraping down the sides of the work bowl as necessary, until the bread and almond mixture form a paste. You can do this in batches.

With the motor running, add the oil in a thin, steady stream. Then add the vinegar, scraping down the sides once or twice, and finally the water. Pulse until smooth.

Transfer the soup to a large bowl, taste for seasoning, and add more salt or vinegar if you like.

24 seedless green or red grapes, thinly sliced
1/2 cup slivered almonds, toasted Olive oil (for sprinkling)
Chive flowers (optional)

Ladle the soup into bowls and garnish each one with grapes, almonds, and a sprinkle of oil. Crumble the chive flowers, if using, on top. Serve at once.


1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 egg
11/2 cups flour
Extra flour (for the counter)

In a food processor, combine the butter and sugar. Process the mixture until fluffy and pale. Add the egg and pulse for 2 minutes or until smooth. Add the flour and pulse just until combined. Transfer the dough to a lightly floured counter, shape it into a smooth disk, and wrap in plastic wrap. Refrigerate for 1 hour.

1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
1 egg
6 tablespoons flour
1 cup (about 4 ounces) shelled unsalted pistachios, chopped
3 ounces white chocolate, coarsely chopped
1/2 teaspoon ground cardamom
5 large (about 2 pounds) just-ripe peaches, pitted and cut into eighths
1 cup heavy cream, softly whipped
(for serving)

Set the oven at 375 degrees. Have on hand a 10-inch tart pan with removable base.

In a food processor, combine the butter and 1/2 cup of the sugar. Process the mixture until fluffy and pale. Add the egg and pulse for 2 minutes or until smooth. Add 2 tablespoons of the flour and pulse until combined. Add the pistachios and process until the batter forms a paste. Add the white chocolate and pulse to combine, leaving the mixture coarse, with some larger chunks of chocolate.

In a large bowl, whisk together the remaining 4 tablespoons of flour, the remaining 3/4 cup sugar, and the cardamom. Add the peaches and toss gently.

On a lightly floured board or between sheets of plastic wrap, roll the dough -inch thick and line the tart pan with it. If the dough tears or breaks, use your fingers to press it into the pan. Make a smooth, even rim of dough around the top edge of the pan.

Spread the chocolate filling in the dough in an even layer. Arrange the peaches, cut sides up, on top. Bake the tart for 35 to 45 minutes or until the crust is golden brown and the filling is set. Cool on a rack.

Set the tart pan on a small bowl, so that the rim falls away. Set the tart on a flat platter. Cut into wedges and serve with whipped cream.


1 cup olive oil
2 medium eggplant, peeled and cut into 1/2-inch cubes
2 cloves garlic, finely chopped
1/4 cup honey
3/4 cup cider vinegar
1/2 teaspoon crushed red pepper
1 teaspoon whole mustard seeds
8 leaves fresh basil, coarsely chopped

In a large skillet over high heat, heat 1/2 cup of the oil until it is very hot. Add about a third of the eggplant only enough to make one layer in the pan. Lower the heat to medium-high, and cook the eggplant without stirring or shaking the pan for about 5 minutes or until the bottoms of the cubes are deep golden brown.

Using a wide metal spatula, turn the cubes, and continue cooking for 10 minutes, turning every few minutes or until the eggplant is cooked through and golden all over. Transfer to a plate lined with paper towels. Cook the remaining eggplant in the same way, adding 1/4 cup of oil for each batch. Pour off and discard all but 1 tablespoon of the oil remaining in the pan.

Return the skillet to medium heat. Add the garlic and cook, stirring, for 1 minute or until it softens. Stir in the honey, vinegar, crushed pepper, and mustard seeds. Cook, scraping the bottom of the pan, for 5 minutes or until the liquid is slightly reduced and syrupy.

Return the eggplant to the pan, turn off the heat, and stir to coat the cubes thoroughly with sauce. Transfer the eggplant to a bowl, sprinkle with basil, and let cool before serving.

1 long ficelle or baguette, thinly sliced
1/4 cup olive oil
1 clove garlic, peeled and halved lengthwise

Turn on the broiler. On a rimmed baking sheet, arrange the bread slices in one layer. Sprinkle with oil, and broil about 8 inches from the element for 5 to 8 minutes or until light golden. While the toasts are still warm, rub them with the cut sides of the garlic. Serve with the eggplant.


8 cloves garlic
2 cherry peppers or other small chili peppers, cored, seeded, and chopped
1 cup fresh mint leaves
1 cup fresh parsley leaves
1 tablespoon fresh thyme leaves
Pared rind of 1 lemon
1/2 cup olive oil
1 boneless leg of lamb, butterflied
(about 5 to 6 pounds)

In a food processor, combine the garlic, cherry peppers, mint, parsley, thyme, lemon rind, and oil. Process the mixture until smooth. In a baking dish large enough to hold the meat in one layer, rub the lamb all over with the pepper mixture. Cover and refrigerate overnight.

Prepare a charcoal grill. When the coals turn gray, build a two-level fire by moving three-quarters of the coals to one side. Sear the lamb over the hotter section for about 10 minutes on each side. Move it to the cooler side and cook, turning once, for 10 to 20 minutes more or until a meat thermometer reads 125 to 130 degrees for medium-rare meat. Cook the meat a few minutes longer for medium. Let the lamb rest for at least 10 minutes before carving.

18 ounces Greek-style yogurt
2 cloves garlic, finely chopped
1/2 teaspoon grated lemon rind
Salt and pepper, to taste

In a small bowl, stir together all of the ingredients. Taste for seasoning, and add more salt and pepper if you like.

The recipes for farro salad, white gazpacho, and eggplant with crostini are adapted from preparations by Gabriel Frasca and Amanda Lydon; shimp wrapped in mango, leg of lamb, and peach tart, from Ruth-Anne Adams and Tom Fosnot.

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