Hi Gang!!!
Well, it’s a been a minute, right? The close of spring was overwhelming, with end-of-school-year activities and hosting possibly too many events. In any case, summer is finally here and I am loving the outdoorness of it all. I’m filling this time with a sense of ease. A long swing in the hammock with a light read, sipping wine at 4 p.m., and chatting with friends around a grill are always highlights to these months with the long days and pretty light.
Of course, I still have a business to run over the summer, but we make a point of calling it off a little early during this season to just enjoy. In this issue you’ll find all sorts of ways to linger: a lengthy list of not-too-heady reads, picnic tips from Nathan Turner, my favorite canned beverages, and lots of grilling.
And speaking of grilling!! I have good news to share. This month I launch a partnership with Food52 as their Live Fire Cooking Resident. This position is an absolute privilege, seeing as I’ve been a massive fan of founder Amanda Hesser since her days at the New York Times. Each month a new recipe will be released on the Food52 platform and you can shop my picks from the Food52 site directly. I mean, seriously, I do the majority of my gift shopping on F52 — what a fantasy to curate a shopping list on their platform.
Please follow along, and as always, let me know what you want to see!! Have fun out there, friends.
XO,
Valerie
PARTY PLANNING ADVICE FROM THE GREAT NATHAN TURNER
I’ve long turned to Nathan Turner’s book I Love California, which came out in 2018, for outdoor entertaining advice and inspiration. If you’re not familiar with Nathan, he’s a designer and former AD editor who’s regularly featured on The Today Show and who offers advice on living well in pretty much every publication you can think of.
Some of the tips from the book that really resonate with me are to do a walk-through of any space to get a feel for how a guest will experience your party. And he stresses to be prepared for the unexpected, so have extras of things that people might need when you’re planning an al fresco party, like bug spray and throw blankets.
If you’re not able to nab a copy of the book before your next party, this article in the Los Angeles Times distills some of Nathan’s smart, practical tips to throwing a great summer party.
YES, WE CAN (DRINK DELICIOUS THINGS FROM A CAN)
When it comes to dining outdoors, ease is paramount. So how fantastic is it that there are now so many straight-up good beverages available in canned form? Just pop them in a cooler with some ice, and you’re golden (instead of lugging around bottles of wine, for instance).
There are so many great options out there these days, but here are some of my favorites for summer thirst-quenching. I recently chatted with the incredibly talented somm Kristin Olzsewski, who started Nomadica here in Los Angeles a few years ago about why canned drinks have become ubiquitous.
“The reason why we went to cans is because of the sustainability element. Cans are more sustainable than individual glass bottles,” Kristin told me. “I love that it’s almost assumed these days that brands have a sustainability element.”
Nomadica - I’m personally obsessed with the sparkling rosé (which Kristin loves, too) and the Cheeky Red, a juicy, easy-drinking red. She also shared the news that the brand is launching an orange wine (!!) in mid-July, and a Sauvignon Blanc Spritz for wine club members. What could be more summery than that?! And lastly, Kristin very generously offered Hi Gang readers a discount code: Use VALERIECFNS at checkout for 20% off your order. Cheers to that!
Ysidro - An ingenious sake spritz, which is lightly flavored with grapefruit and sea salt. Crisp, refreshing, delicious with all of your picnic fare.
Vervet - These California-made canned cocktails take inspo from LA’s melting pot of cultures and cuisines. That translates to super-refreshing drinks like a clear Bloody Mary and a strawberry spritz. Trust me, buy the Party Pack.
Flying Embers - My favorite hard kombucha. It comes in flavors like Orange Passion Mimosa, Mango Tango, and Pineapple Sunset. If those don’t sound like outdoor refreshment in a can, well, I don’t know what does.
Little Saints - A Negroni Spritz, Spicy Margarita, Ginger Mule, and Paloma in a can, and without the hangover? Sign me up. I’m obsessed with this line of balanced mocktails.
Olipop - Another non-alc option for those abstaining or cutting back on the booze. These new-school sodas are low in sugar and have ingredients that support digestive health. You know I love a cleanse, so for me these are a win-win.
LET’S PACK A PICNIC
We started picnicking when our son August was in preschool. It was the easiest way to get a group of families together and also enjoy some delicious food. For the last decade plus, picnics became a summer mainstay for a long afternoon of leisurely eating and catching up. Here are some of my favorite picnic recipes (many of which are practically non-recipes, they’re so simple) and recommendations.
Lemon Potato Salad
Boil 2 pounds of small fingerling potatoes, let cool. Mix in 1 cup of your favorite mayonnaise, 1 cup diced celery, 1/2 cup diced onion, 1/2 cup sour cream, 3 tablespoons lemon zest, 2 tablespoons lemon juice. Season with salt and freshly cracked pepper.
The Good Chips
Pack a bag of chips, but go for quality!! I’m a big fan of The Good Crisp Company and Torres (the truffle potato chips — to die).
Orzo Salad
I’m a very late joiner to the orzo club, but now I can’t get enough of it. Love this diminutive pasta both hot and cold, but for picnics I like keeping it simple. Here’s the recipe: Cook one pound of orzo to al dente, then drain and toss with a lot of olive oil, and 1/2 cup each of Italian parsley, dill, green onion, and mint. Season generously. Allow to cool and cover with shaved Parmesan.
Harissa Chickpeas
These spiced chickpeas are so flavorful, you won’t be able to stop eating them. Click the link for the recipe.
Cold Fried Chicken
This is not a recipe, it’s a lifestyle. Find the best fried chicken in your city, and pack it in your picnic basket. Cold fried chicken is delicious, you can always buy the day before to avoid errands the day of your picnic. My favorites in Los Angeles are Honey’s Kettle and Dinah’s Chicken.
Small Sandwiches
Grab some little rolls like King’s Hawaiian or little slider buns and fill ‘em up with a variety of ingredients like ham and cheese, turkey and avocado, or pimento cheese.
Olives/Nuts
Roast some almonds in olive oil and big branchy herbs like rosemary and thyme, then pour them over some big meaty olives and clock out.
Stone Fruit Cobbler
A dead-simple cobbler that showcases the best summer fruit. Click the link for the recipe.
TINNED BOARD SUMMER
I absolutely loved the piece Krista Simmons wrote on tinned fish boards for Sunset — so why recreate the wheel? Check out her beautiful article, then pop open some tins and discover why a fish board is the most no-hassle way to entertain this summer.
EVERYTHING BUT THE GRILL
You’ll find me here year-round.
A few thoughts on life fire cooking: Approach your grill the same way you might the top of your range. Put a few things on there and keep it all moving.
Grab a few good cast iron pieces for grill-to-table ease. Then find a grill you feel comfortable driving. Some things to consider: Does it fit in your outdoor space? Are you a charcoal or gas griller? Think about the equipment that suits your life, not the thing you see on Instagram that looks cool.
A small tabletop grill really does the job, although my favorite is the Big Green Egg because I like to do desserts with the ceramic cover as well as traditional grilled foods. Okay, let’s eat…Have some fun, and if you burn the steak just turn it into hash!
Oysters with Yuzu Koshu Butter
Yuzu koshu (a condiment made from chiles, yuzu peel, and salt) is found in most Asian markets, but you can also find it here. Mix 1 tablespoon Yuzu Koshu with 2 ounces of butter. Shuck your oysters, place them on the grill, and top each oyster with 1 teaspoon of the yuzu butter mix. It will coalesce with the oysters brine creating a delicious bite.
Rib Eye Steak
The key to a good steak is buying good meat (like Snake River Farms or Herd and Grace) and cooking it very simply. Start with room temperature meat, throw it on a grill with a medium flame, and season with salt and pepper. Flip every minute, seasoning with each flip. I like to baste with a combination of olive oil and melted butter. Cook for about 12 minutes in total, then let it rest for 5 to 10 minutes, so the steak absorbs the juices.
Pork & Mushroom Skewers with Asian Chimichurri
An update on your typical grilled skewers, with a zippy chimichurri spiked with jalapeno and fresh ginger. Click the link for the full recipe.
Japanese Sweet Potatoes
Place a few of these extremely flavorful potatoes over the indirect heat of your grill. The cook time is about 30 minutes; make sure to turn them frequently. When a fork pierces them with ease, pull from the grill. Carefully slice them open — that steam is hot! Top with salty butter and sesame seeds.
Corn
Grill whole ears of corn during peak season JUST until they change color very slightly. Then slather the ears with salty butter or do a spin on Elote with Kewpie mayonnaise, chili powder, cotija cheese, lime, and cilantro.
Grilled Salad
Cycle a tons of vegetables on the grill. My favorites are baby zucchini, little gems, green onions, radicchio, and celery. Pull the vegetables off the grill when they look slightly underdone, as they will continue cooking as they cool. Chop them up and douse with the juice of one orange and your favorite olive oil.
Brown Butter Rice Crispies
A richer, more grown-up spin on that classic childhood treat. Get the recipe at the link.
Gluten-Free Skillet Brownies
Who doesn’t love a good brownie?? Cook these on the grill for a kiss of smoke. Click the link for the recipe.
UPCOMING EVENTS
Saturday afternoon teas at Valerie Confections
Our California-chic afternoon teas have become so popular that we’ve started holding them every Saturday. Find reservations here.
Stunning Stone Fruit Pies
Join me for a class on making the most gorgeous stone fruit pies on Saturday, July 29th from 2 to 4 p.m. at our Glendale Chocolate Shop & Bakery. Reserve a spot here.
LA Loves Alex’s Lemonade
I’ll be participating in this year’s LA Loves Alex’s Lemonade, which donates proceeds to fighting childhood cancer. Click here to purchase tickets to join me on Saturday, September 23rd at UCLA.
BBQ Bootcamp
The next BBQ Bootcamp is coming up on October 15th to 17th at the Alisal Ranch. Join me for a celebration of global live-fire cooking. Reservations and more info can be found here.