Photo credit: Shimon and Tamar Rothstein.

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Serves: 6
Level of Difficulty: Easy
Prep Time: 30 minutes
Cook Time: None

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INGREDIENTS



• ¾ cup plus 1 tablespoon extra virgin olive oil
• ¾ cup diced red onion
• 2 teaspoons thyme leaves
• 2 cups diced summer squash
• 3 cups fresh corn (from about 4 ears)
• 2 tablespoons finely diced shallots
• 2-3 tablespoons seeded, diced jalapeños
• ¼ cup lime juice
• 2 ripe avocados
• ¼ cup sliced spring onion
• ¼ cup chopped cilantro
• 1 bunch watercress, cleaned, tough stems removed

PROCEDURE

1. Heat a large sauté pan over medium heat for 2 minutes. Add 3 tablespoons olive oil, the onion and the thyme. Sauté about 1 minute, and then add the squash. Season with 1 teaspoon salt, and cook another 4 minutes or so, until the squash is tender and has a little color. Remove to a platter or baking sheet to cool.

2. Wipe the pan out with paper towels, return it to the stove, and heat over high for 2 minutes. Add 2 tablespoons olive oil, the corn, 1 teaspoon salt, and ¼ teaspoon pepper. Sauté quickly, tossing often, for about 2 minutes, until the corn is just tender. Remove to a platter or baking sheet to cool.

3. Combine the shallots, jalapeños, lime juice, and ½ teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in ½ cup olive oil.

4. Slice the avocados into ¼-inch thick slices and season with salt and pepper.

PLATING RECOMMENDATION

Arrange half the salad on each of six plates. Layer in the wedges of avocado and then finish with the remaining corn salad.

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CHEFS NOTE
This salad is my pseudo-Mexican take on succotash. The dressing gives it a nice punch of acid and spice, while the avocado and cilantro take your palate on a trip to Baja. You can easily add grilled shrimp, chicken or crabmeat to make it a light summer supper.—Suzanne

SOMMELIER’S NOTE
The Southwestern influence of this dish makes me think about up-and-coming wines from New Mexico where the highest altitudes are producing outstanding wines. Try one of their Pinot Noirs which have a soft fruitiness as a result of their hot summer temperatures. Of course, these wines can be a bit hard to find, so as an alternate, look for a Pinot Noir from Sonoma Coast where the cool coastal climate leads to wines with spice and vibrant acidity.—Caroline 

Photo credit: Dylan + Jeni

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Serves: 6
Level of Difficulty: Easy-Moderate
Prep Time: 15 minutes
Cook Time: 20 minutes

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INGREDIENTS

• 3 pounds hanger steak, trimmed
• 1 tablespoon thinly sliced chile de árbol
• 1 tablespoon cracked black pepper
• 1 tablespoon thyme leaves
• 2 tablespoons unsalted butter, softened
• 2 tablespoons crumbled Roquefort (or other quality blue cheese)
• ¼ cup extra virgin olive oil
• 1 pint cherry tomatoes, cut in half
• ½ lemon for juicing
• 1 tablespoon chopped parsley
• 1 tablespoon sliced opal basil
• 6 ounces cleaned arugula
• Kosher salt and freshly ground black pepper

PROCEDURE

1. Season the hanger steak with the sliced chile, black pepper and thyme and let sit out at room temperature at least an hour before grilling.

2. In a small bowl, use a fork to mash the butter and Roquefort together until they are well combined. Set aside.

3. When you are ready to cook the meat, brush it lightly with 2 tablespoons olive oil and season with salt. Place the steak on the hottest part of the grill, to get a nice sear on the outside.

4. Cook about 3 minutes, turn the meat a quarter-turn, and cook another minute or two. Turn the meat over, and move it to a cooler spot on the grill. Cook another minute or two for medium rare. Rest the steaks on a wire rack set over a baking sheet.

5. In a small bowl, season the cherry tomatoes with salt and pepper and toss them with 2 tablespoons olive oil, a generous squeeze of lemon juice, the parsley and basil.

PLATING RECOMMENDATION

Scatter the arugula on a platter, slice the steak against the grain and lay the slices over the arugula. Top with dollops of the Roquefort butter and spoon the cherry tomatoes over the top.

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CHEF’S NOTE
Hanger steak is one of my favorite cuts—it has great meaty flavor and satisfying toothy chew. Always a favorite at A.O.C., it works just as well at room-temperature as it does right off the grill. Just remember to slice the meat against the grain—otherwise it can be super-chewy.—Suzanne

SOMMELIER’S NOTE
The steak in this recipe gets a big punch of flavor from the luscious Roquefort butter. For me, the ideal pairing is a dark, juicy Syrah from California’s Central Coast. These wines are loaded with black fruit notes and aspects of meat and black pepper that are the perfect companion to this summertime picnic entrée.—Caroline

Makes: One 9-inch cake
Level of Difficulty: Easy-Moderate
Prep Time: 30 minutes
Cook Time: 1½ hour

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INGREDIENTS

• 18 tablespoons (2¼ sticks) unsalted butter, softened at room temperature, plus a little for the pan
• 2¾ cups all-purpose flour
• 1 cup granulated sugar, plus 1 tablespoon for sprinkling
• ¼ cup semolina
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cup crème fraîche
• 6 extra-large egg yolks
• 8 Santa Rosa (or other ripe) plums, about ¾ pound
• Plum Caramel (See Recipe Below)
• ¾ cup heavy cream

PROCEDURE

1. Prepare a 9-inch round spring-form pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.

2. Combine the flour, 1 cup sugar, the semolina, the baking powder, the baking soda, and the salt in the bowl of a stand mixer fitted with a paddle attachment, and paddle just to combine. Add the butter and ½ cup crème fraîche and continue to paddle until the mixture starts to come together but is still crumbly. Add another ½ cup crème fraîche and the egg yolks and then increase the speed to medium-high, paddling until the color lightens to a uniformly pale yellow.

3. Preheat the oven to 375°F.

4. Cut 4 of the plums into ¾-inch wedges.

5. Spread half of the batter into the prepared cake pan. Drizzle 1/3 cup plum caramel over the batter and arrange half the plum wedges on top. Dot the remaining half of the batter on top of the arranged plums and caramel, and gently spread to cover the plums. Arrange the rest of the plum wedges on top and sprinkle with the remaining 1 tablespoon of sugar.

6. Bake 30 minutes, then reduce oven temperature to 350°F and bake another 30 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when you touch the center. Cool the cake on a rack at least 15 minutes.

7. Using a stand mixer fitted with the whisk attachment, whip the cream and the remaining ¼ cup crème fraîche together to soft peaks. (You can also do this by hand.)

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PLUM CARAMEL

INGREDIENTS

• ¾ pound plums, about 8 to 10 depending on the fruit size
• 2 tablespoons brandy
• 1 tablespoons lemon juice
• ¾ cup granulated sugar
• ½ vanilla bean

PROCEDURE

1. Slice the plums into small wedges, discarding the pits. (Don’t remove the skins.) Place the fruit in the blender with the brandy and lemon juice, and purée until very smooth.

2. Place the sugar in a medium saucepan. Split the vanilla bean in half lengthwise, and use a paring knife to scrape out the seeds and pulp into the sugar. Add the vanilla pod to the sugar with ½ cup water and bring to a boil over medium heat, without stirring.

3. Cook about 10 minutes, swirling the pan occasionally, until the mixture is a deep amber color. Slowly add the plum purée mixture, whisking constantly. (Chef’s Note: If the plum purée mixture is added too quickly, the caramel can seize; keep whisking over medium heat and it will all come together again.) Continue cooking, until any sugar that has seized has dissolved. Turn off the heat and cool.

PLATING RECOMMENDATION

Serve slices of the plum cake with spoonfuls of plum caramel and dollops of the whipped crème fraîche.

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CHEF’S NOTE
Making the plum caramel is an extra step but it gives this Santa Rosa Plum Cake an extra burst of juiciness and acid. Use the ripest and most delicious plums you can find (they don’t need to be Santa Rosa!) or even try this cake with apricots, nectarines or pears.—Suzanne

SOMMELIER’S NOTE
Sometimes it’s too much to bring a dessert wine to a picnic, so in place of an off-dry wine, I recommend pairing this plummy cake with a Viognier from Santa Barbara or France’s Rhône Valley. These wines show beautiful stone fruit notes and lively acidity that will meld seamlessly with this dessert while keeping things bright and fresh.—Caroline