In the introduction to his new cookbook Summer Food (Weldon Owen), craft and food stylist Paul Løwe writes, “Summer food is really all about memories.” We at BookTrib couldn’t agree more. Summertime, with its relaxed schedule, long days, warm weather adventures, and backyard gatherings, is the perfect time for making memories. While we love our summer standbys—burgers, corn on the cob, fruit salad—we’re excited for a summer of new an adventurous eating, and for all the new memories that will come with it. Summer Food is an excellent place to start.
Paul Løwe is best known as “Sweet Paul,” the man behind Sweet Paul Magazine, a lifestyle magazine with a focus on simple, elegant meals and stylish yet easy home crafts. Dedicated readers of BookTrib may recognize Løwe from an article about spring craft books that included his book Eat & Make: Charming Recipes and Kitchen Crafts You Will Love.
Løwe brings the same eye for stylish, elegant simplicity to the cookbook, which combines gorgeous photos—of both the food and summer vistas—with enticing and easy-to-follow recipes. Many of these recipes are new twists on old favorites, like the Cabbage Caesar Salad, Grilled Potato Salad with Lemon & Parsley, or Grilled Pizza. There are also many summer mainstays, like BBQ Chicken, Burgers, and Grilled Greek Kabob’s.
Of course, the best way to make memories out of food is to share it with the people you love. With its sections on breakfast, lunch, appetizers, drinks, main dishes, and desserts, Summer Food could certainly get you through an entire summer party, or even a week at the beach. To get you started, we’ve included a recipe for Chile & Lime Chicken that will be sure to please at your next summer party, along with one for the Green Giant—a perfect new summer cocktail!
CHILE & LIME CHICKEN
1 whole chicken, rinsed and cleaned under cold water
Juice from 2 limes, plus lime halves for serving
3 tablespoons olive oil
1 teaspoon dried red chile flakes
Salt, for sprinkling
Cut the chicken into pieces with a sharp knife and poultry shears. Whisk together the lime juice, oil, and chile in a small bowl. Rub the mixture well onto the chicken pieces. Sprinkle the chicken with salt. Place the chicken onto the center of a hot grill and cook indirectly, about 20 minutes. You can also roast the chicken in a preheated 350°F (180°C) oven, about 20 minutes.
Place some additional lime halves on the grill and squeeze the juice over the top of the chicken just before serving.
1 tablespoon fresh cilantro, chopped
2 celery stalks
2 jiggers (6 tablespoons) simple syrup
2 jiggers (6 tablespoons) lime juice
1 cup (8 fl oz/250 ml) tequila
Combine the cilantro and one stalk celery in a blender and crush down the celery with a muddler. Add the simple syrup, lime juice, and tequila. Fill the blender with ice and purée until smooth. Strain the drink into a glass and garnish with the remaining celery.
Both recipes reprinted from Summer Food with permission from Weldon Owen.