Our Top 6 Summer Foodie Phrases

Plan on satisfying your appetite in style this Summer? If so, here are Top 6 Summer Foodie Phrases you need to know:

1.) Salade Niçoise [SAL-ad nee-SWAZ]: Niçoise literally means “in the style of Nice” which is where this super chic salad originated (pictured above). While it typically consists of fresh, traditional flavors such as tomatoes, oil-packed tuna, hard-boiled eggs, Niçoise olives and anchovies dressed with a simple vinaigrette, this delicious salad’s global appeal has led to many variations. Today, a piece of seared rare tuna is often used instead of canned. Other accoutrements are also added including potatoes, haricorts verts, capers and/or roasted red peppers. This delicious flavor combination is also frequently used to top meat or fish and one of our all-time favorite Summer recipes is our Swordfish Niçoise. For wine lovers, nothing pairs more perfectly with this lovely salade than a glass of Provençal rosé – Sante!

Ceviche served in a Martini glass

2.) Ceviche [seh-VEE-chay]: This classic Latin American dish which originated in Peru is a MUST for seafood lovers! Ceviche is made from a combination of fresh, raw seafood (i.e. shrimp, sea bass, mahi-mahi, etc.) which is chopped and then “cooked” in citrus juices. The citric acid found in lemons and limes “denatures” the proteins in the fish, much like the application of heat although the two processes are somewhat different. The high acid of the citrus also creates an environment that is inhospitable to many pathogens, making the fish safe to eat as well. In addition to the citrus juice, ceviche is also given delicious flavor by adding garlic, onion and/or cilantro and is usually spiced with red chili peppers.

Tomato-based Gazpacho is always served chilled

3.) Gazpacho [gaz-PAH-cho]: This quintessential, tomato-based Summer soup originated in Andalusia, Spain hundred of years ago. In addition to tomatoes, gazpacho also includes raw vegetables such as onion, garlic, bell pepper, cucumbers and parsley which are chopped and blended together using either a traditional mortar and pestle or blender. Some older variations of this ancient dish also include bread although it is not commonly seen today. The soup is then seasoned using vinegar, olive oil and salt and pepper and always served chilled. Gazpacho is a refreshing treat that’s the perfect foil for a hot Summer day.

Steamed Mussels with delicious Bread & Aïoli

4.) Aïoli [ay-O-lee]: This sumptuous sauce’s name literally means, “oil and garlic” in the Catalan and Provençal languages. Aïoli is a mayonnaise-like mixture of olive oil and garlic which is particularly popular in the coastal Mediterranean towns of France, Italy and Spain. It is traditionally served alongside dishes such as steamed vegetables, poached seafood, shellfish and hard-boiled eggs. It beautifully enhances a dish’s flavor with its garlicky goodness! While the Spanish maintain aïoli should not include eggs which results in a more paste-like consistency, Provençal versions often do which gives the sauce a richer, creamier texture.

Strawberry Pistachio Semifreddo

5.) Semifreddo [se-mee-FRAY-doe]: This Italian, semi-frozen dessert will quickly become a staple in your kitchen this Summer! Semifreddo, which literally means “half-cold” in Italian, is a heavenly mixture of sugar, cream and eggs. The texture is somewhere between ice cream and decadent frozen mousse, however, semifreddo is not churned like ice cream which is where the main difference lies. Semifreddo is made with whipped cream that is then frozen into a pan or mold and then sliced prior to serving. This deliciously divine Strawberry Pistachio Semifreddo is our Summer favorite!

michelle-bernsteins-mexican-grilled-corn

Chef Michelle Bernstein’s Mexican-style Corn with Lime, Ancho & Queso Fresco

6.) Elote [eh-LO-tay]: I don’t know about you, but if there’s one thing I CRAVE all Summer long…its corn. And the epitome of corny deliciousness can be found in Elote, aka Mexican street corn. In this dish, ears of corn are typically either boiled or cooked on the grill and then slathered with a combination of mayonnaise, crema (sour cream), lemon or lime juice, salt, pepper, butter, cheese (such as Cotija) and either chili powder or smoked paprika depending on how you roll. We especially like Chef Michelle Bernstein’s recipe for Mexican-style Corn with Lime, Ancho and Queso Fresco but feel free to use your artistic license and make it your own for a savory Summer treat!

I hope you enjoy our Top 6 Summer Foodie Phrases and we’d love to hear about your favorite Summer dishes. Please let us know in the “Comments” section below.

Bon appétit,