I love Katherine Lewin’s new book for many reasons, big night, about dinner parties big and small: loud, infectious, can-do spirit set in primary colors. the way she meant to believe Anything can be a big night. And of course, there are the ever-popular recipes – Toasted White Bread French Toast with Maple Cream, Clams and Corn Pasta, Bloody Mary Bars…you get the picture of happiness.
But here’s what I relate to most about Lewin: Before going on vacation, she recommends creating a meal plan. Yes. A whole week. Here are her thoughts:
Planning your big holiday night before the holiday means you can make the most of your holiday instead of wondering what you should eat. Sure, planning holiday meals in advance doesn’t sound too…holiday-y. But who wants to sit on the beach, or hike, or read a book while a little voice in the back of your head thinks What to eat for dinner? Who can succeed? Do we need to go to the grocery store?
This is who I am! The same goes for my husband, who has earned the nickname “The Leisure Instructor” in our family. “Plan to relax” may sound counterintuitive, but it makes sense if you think about it. Wouldn’t you rather spend minimal mental energy on meal planning to free up brain space for more important things, like tracking down the nearest swimming hole or dreaming poolside with the book spread across your chest?
Lewin created this plan to optimize a weekend of big gatherings with friends.
What a delicious and perfect summer scent that looks like? I want to make every recipe on her schedule – maybe I will! – But now, fancy potato salad is calling. Here is the recipe.
Chic Potato Salad
Serves 10-12 people
3 pounds baby potatoes or small Yukon gold potatoes, scrubbed
coarse salt
1/4 cup white wine or sherry vinegar, plus more to taste
6 tablespoons good quality extra virgin olive oil, plus more for serving
freshly ground black pepper
1 bunch celery, including any leaves
1 bunch green onions, or 2 green onions
6 boiled eggs
6 ounces enchiladas
1 bunch fresh dill, parsley, or mixture (about 4 ounces)
1 lemon
1/4 cup Dijon mustard
1/4 cup mayonnaise (optional)
In a large pot, combine potatoes with 3/4 cup salt. (Don’t worry about the amount of salt. This is to properly season the potatoes – you won’t drink the water!) Add water and bring to a boil over medium-high heat, then reduce to low to maintain a simmer. Cook until potatoes are tender, 15 to 20 minutes.
Meanwhile, in a small bowl, make the sauce by whisking the vinegar and 6 tablespoons olive oil until emulsified. Season with 1/2 teaspoon salt and plenty of pepper.
Drain the potatoes in a colander and let cool for about 10 minutes, until cool enough to handle. Cut the potatoes in half or quarters if they are larger and place in a large bowl. Drizzle with the dressing and give it a good stir. Cover and refrigerate for at least 2 hours or overnight, tossing them a few times if you remember.
When ready to assemble, remove the potatoes from the refrigerator and let them come to room temperature, about an hour (the oil may have solidified as they cool).
Meanwhile, thinly slice the celery and scallions (or mince the shallots if using) and add them to the bowl with the potatoes. Chop the hard-boiled eggs, tortilla chips, herbs (reserve a large handful), and celery leaves; add them to the bowl. Zest and juice the lemon into a small bowl, then stir in the mustard and mayonnaise (if using). Pour over potato mixture. Stir well and season with more salt and pepper. The assembled salad can be stored covered in the refrigerator for up to 2 days.
Top with reserved herbs and a cup of olive oil before serving.
what do you think? Do you plan an entire week of holiday meals? Catherine, we love big nights!
(Photo by Emma Fishman.)
PS genius potato salad trick and six summer spritzes.
