Recipe: Potato Arugula Bacon Salad and Macaroni and Cheese

Summer solstice is June 20. It makes the official start of summer.

Summer is not my favorite. The weather is hot.. work is busy… everywhere is crowded… I could go on.

But I am a fan of a summer party here in the Hamptons. More specifically, I am a fan of being a guest at a summer party. There’s nothing better than spending time with friends – laughing and catching up, eating and drinking – and not having to host!

Hosting a party can be a nightmare, but with good planning, you can enjoy and host at the same time. In my experience, the happiest host is one who delegates work and can socialize with everyone. Here are things that I commonly see with good hosts.

They cook the main dish (steak, chicken, fish) but they buy prepared food as well. They know you don’t need to cook everything from scratch and take advantage of the many shops in the Hamptons that can fill out their buffet tables.

They say yes to the guests who offer to cut the pie, wash dishes or refill ice buckets. People want to help – let them. And even if a friend does not offer, a good host is not shy to ask a friend, especially one who happens to be a caterer, to bring a side dish. The best parties are team efforts.

If you know me, you know to expect me to show up at your party with food. Because I can’t help it – food is my love language. I like bringing a side dish, preferably served cold or room temperature or something that can hold the heat once placed on the table. Here are two of the most popular side dishes among my clients. Enjoy!

Mac & Cheese

Preheat oven 350°F – greased 9 x 13 baking dish

1 lb. of uncooked elbow macaroni
½ cup salted butter
6 tablespoons of all purposes flour
5 cups of milk
4 cups of shredded sharp cheddar cheese (Better to always shred your cheese.)
1 cup finely grated parmesan cheese
2 teaspoons of Dijon mustard
1 tablespoons of Worcestershire sauce (Lea & Perrins)
1 teaspoon of granulated garlic
Salt/pepper to taste

Bread Crumb Topping

4 tablespoons salted butter
1 cup dry bread crumbs
2 pinches ground smoked paprika

Directions

Preheat the oven to 350°F. Grease baking dish (9 x 13)  Bring pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes (it will continue to cook in oven)

Drain and transfer to prepared baking dish.

Melt butter in medium pot, over a low heat, whisk in flour and stir until mixture becomes paste like and light golden brown.  (3-5 minutes)

Gradually whisk in milk and bring to a simmer.  Stir in cheddar, grated parmesan cheese, garlic powder, mustard and Worcestershire sauce. Cook and stir until everything is melted and sauce has thickened. About 3–5 minutes. Add extra milk if necessary.

Pour cheese sauce over macaroni until combined. Make breadcrumb toppings.

Melt butter in skillet o ver medium heat. Add breadcrumbs, until browned. Sprinkle on top. Sprinkle paprika on top.

Bake at 350°F until topping is golden brown and mac and cheese is bubbling…about 30 minutes.

Balsamic Arugula Potato Salad

Serves 8

2 pounds red potatoes washed and cut in quarters
6 cups of arugula
2 cloves of garlic, minced
4 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
1 tablespoon high quality Dijon mustard
1 teaspoon of Worcestershire sauce (Lea & Perrins)
8 pieces of bacon very crispy
Salt/pepper to taste

Add the potatoes to a pot and generously salt.

Cover and cook potatoes until fork tender. Drain and add to a cookie sheet to cool.

Make dressing, balsamic vinegar, olive oil, garlic, onion and Dijon mustard. Add to  potatoes toss generously to coat completely. You can splash a little more olive oil and  balsamic vinegar if needed.

Colleen McGrath is owner, caterer, and private chef for Cuisine by Colleen, located at 30 Old Riverhead Road, Westhampton Beach. Visit cuisinebycolleen.com for more information.