Outdoor entertaining takes on new meaning during a pandemic. The summer of 2020 finds us on decks, patios and porches sitting 6 feet apart with our own personal coolers and individual containers of food. Some neighbors even tote their own chairs. We agree: We'd rather be super cautious then not see each other at all.
I don't bring my own chair, but I do take time to consider the perfect libation. Frozen drinks take the heat off, but prove difficult to transport. Instead, I'm having all the wines I like to drink pulled from an icy cooler _ fruity, high acid numbers such as pinot grigio from Italy, Chilean sauvignon blanc, French roses and sparkling wines from California, Italy and Spain.
Wine needs about 2 hours in the refrigerator to be properly chilled. Since I rarely have room in the refrigerator for more than one bottle, I fill a small cooler with wine bottles and cover them in ice. The wine is cold in less than 1 hour. Wine glasses can even be tucked into the cooler.
Cold wine at the ready makes me hungry. It makes sense to serve cold, or room temperature, food with chilled beverages. Both of the recipes here can be made two or three days in advance and served cold. When sharing food with others, I cook wearing a mask and wash my hands frequently. Then I arrange portions in disposable containers suited for eating, such as the shallow plastic containers and lids from take-out food. I ask guests to bring their own forks and napkins.
Beautiful tomatoes, onion, garlic and bell peppers at the farmers market inspired the Provencal-style fish salad. A panful of sliced onions and peppers sprinkled with herbs get roasted in the oven, then topped with slices of tomato and lean, sweet fish fillets for a final cook under the broiler.
Showered with fresh basil and lemon juice, the fish tastes delicious served at room temperature or chilled over baby lettuces. On cooler days, I serve the dish warm accompanied by sliced, boiled golden potatoes or a scoop of warm, medium-grain rice, Israeli couscous or farro. A very cold French rose proves the perfect accompaniment.
Black rice makes a stunning salad, especially when laced with bright colors from radish, butternut squash, corn kernels and herbs. Roasted, grilled or smoked chicken turns the rice into a main-dish salad. Serve the salad with a cold sauvignon blanc. (My favorites come from Chile.) Or, try a super-chilled sour beer with just a touch of fruit such as white peach or a German-style unfiltered sour wheat beer (gose).
I look forward to setting a table with friends gathered close. Until then, summery food and a breezy patio helps us appreciate good health. Crisp, chilled wine ensures lively conversation.
