Memorial Day Weekend Cooking


Ronald Reagan: “If we love our country, we should also love our countrymen.”

Thomas Bailey Aldrich: “With the tears a Land hath shed. Their graves should ever be green.”

With yet another busy week ahead a nice quiet weekend is in order before appointments and preop procedures before next month’s surgery for part 1 of two carpal tunnel procedures…

The one an only plan is a cruise down the waterway and maybe beaching the boat for a while, but I suspect that there will be not a place to land and perhaps the water will be all churned up from all the boast going up and down the waterway, so we have open plans.  It just might be nice to get out early and cruise a bit then head back before all of the activity.


Friday night was a simple summer sit down, get messy and eat with your fingers night…A big platter of steamed crabs which we sat and picked at late into the night, delicious and the beginning of summer!  Saturday night we are invited to a friend’s appetizers and wine al fresco party and my contribution is a platter of freshly baked focaccia and a bowl salsa di parmigiano.   I was reminded (thank you Sally at Bewitching Kitchen) of an old favorite recipe by Peter Reinhart that is started the day before, refrigerated overnight and baked the second day, link to follow, a wonderful gently herbed focaccia that will cut into dipping sized pieces.

I have tentative plans for a small clam bake tomorrow which is a one pot dinner and Monday some traditional fare, burgers, hot dogs/longaniza from Rainbow Meadow Farms, potato salad, slow cooked Santa Maria-style beans, deviled eggs and maybe a blueberry peach crisp.  Keep in mind plans are made to be broken…


Salsa di parmigiano

Salsa di Parmigiano Michael Chiarello

I used a combination of dried and fresh herbs and substituted fresh chives for green onions since no sane person wants to head to the grocery store on this holiday weekend.


1/2 pound Parmesan, not too dry
1/2 pound Asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

Basic Focaccia: