Dining In: Al fresco dinner

April is one of the prettiest months around here, which makes it hard for us to stay indoors—especially on a temperate evening when the skies are clear. This time of year, in fact, we eat dinner outside most nights, on our deck or screen porch. We also love to entertain in the spring by throwing casual, outdoor dinner parties. Dining “al fresco”— which literally means “outdoors” in Italian—gives a lovely, sophisticated touch to any meal, especially one shared with friends.

Al fresco menus are usually full of seasonal vegetables, meats, pasta and cheese. The recipes are easy to prepare ahead of time so everyone, including the host, can relax and enjoy the party. This menu lends itself to doing just that. The grilled antipasto recipe has several steps that can be done a day in advance. You can throw everything on the grill right before your guests arrive so there is no bustling around the kitchen while everyone else enjoys the party without you. 

Though this menu focuses on some of Louisiana’s plentiful spring veggies, we have included a delicious grilled flank steak that will satisfy the carnivores in your party as well. By serving an array of vegetables, meats and fresh mozzarella, guests can create their own open-face sandwiches on pieces of toasty grilled garlic bread.

The Brown Sugar Panna Cotta is a quick but impressive dessert that can also be prepared one day in advance. Some of our most delicious Louisiana strawberries are in season at local farmers markets this month. The balsamic reduction over the naturally sweet berries kicks this dessert up a notch, turning the ordinary into extraordinary. The dessert is creamy and refreshing and is a great way to cap off this light yet satisfying meal. 

Recipes by Tracey Koch
• Italian Herb-crusted Flank Steak
• Grilled Vegetable Antipasto
• Brown Sugar Panna Cotta with Balsamic Louisiana Strawberries

Serves 6.

1 (2-lb.) flank steak
Ľ cup garlic-infused olive oil (recipe below)
1 tsp. kosher salt
˝ tsp. fresh ground black pepper
1 Tbsp. dried Italian herb blend

1. Place the flank steak in a shallow dish and rub it with the garlic-infused olive oil.

2. In a small bowl, combine the salt, pepper and herb blend. Sprinkle it over both sides of the steak.

3. Allow the seasoned flank steak to come up to room temperature for 30 minutes.

4. Heat the grill to medium-high and grill the flank steak for five to six minutes per side.

5. Once the steak has cooked on both sides, place it on a cutting board, cover it with aluminum foil and allow it to rest for 10 minutes before slicing.

6. Slice the flank steak against the grain into thin slices and serve along with the grilled vegetables.

2 cups olive oil
6 cloves crushed garlic
1 tsp. red pepper flakes
1 Tbsp. lemon peel

1. In a saucepot, combine olive oil, garlic and red pepper flakes.

2. Over medium heat, bring everything up to a simmer—this will take about five minutes.

3. Remove from heat and add the lemon peel. Allow infused oil to cool and store it in an airtight container in the refrigerator for up to one week.

Serves 6.

2 fresh artichokes
1 bunch asparagus
6 to 8 small sweet peppers
2 small eggplants
4 to 5 ripe tomatoes
8 ozs. fresh mozzarella (sliced)
1 loaf rustic bread (sliced)
Sprinkle of kosher salt to taste

1. In a small saucepot heat olive oil, garlic, lemon peel and red pepper flakes over medium heat just until the garlic begins to simmer. Turn off the heat and allow the garlic to cool.

2. Bring a large pot of salted water up to a boil. While the water is heating, trim the bottoms off the asparagus and artichoke.

3. Using a serrated knife, trim the tops off the artichoke and snip the tips off the outer leaves.

4. Once the water is at a rolling boil, drop in the asparagus and blanch them for one minute. Use tongs to quickly remove the asparagus from the boiling water and run them under cold water to stop them from cooking further. Place them on a baking sheet and pat them dry.

5. Place the artichokes into the same boiling water and allow them to cook 10 to 12 minutes, or until they are tender enough to be pierced with a knife but are still firm. Drain the artichokes and allow them to cool.

6. Once the artichokes are cooled, quarter them lengthwise, remove the choke, and place them on the baking sheet along with the asparagus. Brush the asparagus and artichokes with Ľ cup of the infused olive oil and set them aside.

7. Seed and quarter the sweet peppers and place them in a mixing bowl. Toss the peppers in 2 tablespoons of the infused olive oil and set them aside.

8. Slice the eggplant and tomatoes into ˝-inch thick slices. Pat the tomatoes dry and place the eggplant and tomatoes on a baking sheet. Brush the eggplant and tomatoes on both sides with an additional Ľ cup of the infused olive oil.

9. Heat the grill at medium-high and place the artichokes, asparagus and peppers on the hot grill. Grill the asparagus for two to three minutes per side and the artichokes and peppers for four to five minutes per side. Remove them from the grill, sprinkle them lightly with salt, and place them on a platter until ready to serve.

10. Continue grilling the eggplants and tomatoes three to four minutes per side. Remove them from the grill and season with salt and place them on the platter as well.

11. Brush the sliced bread with a little olive oil and grill one to two minutes per side to serve along with the grilled antipasto and flank steak.

12. To serve, arrange the antipasto and flank steak on a big serving platter, placing the slices of mozzarella in between the slices of grilled tomatoes.     

Serves 6.

1 cup balsamic vinegar
1 tsp. lemon zest
3 Tbsp. sugar
1 pt. fresh Louisiana strawberries

1. Bring the balsamic vinegar, lemon zest and sugar up to a boil. Reduce the heat and allow it to simmer until it coats the back of a spoon.

2. Rinse the berries and cut off the stems.

3. Cut the strawberries in half and place them in a bowl.

4. Pour the warm balsamic mixture over the berries and toss to coat.

5. Cover and chill the berries until ready to serve—this can be done a few hours in advance.

Serves 6.

1 packet (1 Tbsp.) unflavored gelatin
2 Tbsps. cold water
3 cups whole milk or half and half
1/3 cup light brown sugar
1 vanilla bean
1 Tbsp. pure vanilla extract

1. Combine the unflavored gelatin and cold water in a microwave safe dish and heat for a few seconds to dissolve.

2. In a heavy saucepot, bring the milk, sugar and vanilla bean up to a simmer, stirring to prevent scorching and to make sure all the sugar has dissolved.

3. Turn off the heat and remove the vanilla bean.

4. Whisk the dissolved gelatin and vanilla extract into the milk mixture.

5. Split the vanilla bean lengthwise and scrape the seeds into the mixture.

6. Spray six (4-oz.) ramekins with nonstick cooking spray.

7. Pour the warm panna cotta mixture into the prepared ramekins, cover and chill for at least 4 hours. This can be made a day ahead.

8. To serve, dip ramekins one at a time into hot water and run a knife around the edge.

9. Invert the ramekin over a serving dish to release the panna cotta. Top with Balsamic Louisiana Strawberries and serve.