Just because today marks the unofficial end of summer, that doesn't mean that summer eating has to stop. Enter
The Fire Island Cookbook
by Mike DeSimone and Jeff Jenssen.
The book's title evokes lazy weekends at the Northeast shore and there are plenty of recipes that reflect that including Cape Cod-inspired lobster rolls, a red white and blue potato salad, and blue cheese, bacon, and fried onion sliders.
But DeSimone and Jenssen are also known as the "World Wine Guys" and their summer habitats are not limited to their summer share in Fire Island — they also have a home in Spain and have explored summer rentals — and meals — throughout the world and the book reflects that with over a dozen menus that were influenced by their travels in Spain, France, Italy, Mexico, Greece, and Hungary, with recipes for dishes including Pan-Fried Quail with Kielbasa-Studded Orzo, bouillabaisse, and
Paella with Shellfish & Chorizo.
DeSimone and Jenssen are both trained chefs but the recipes here are aimed at home cooks. Organized with weekend menus, inclusive of desserts and affordable suggested wine pairings, the recipes are casual and quick enough to make, Instead of fiddling with phyllo dough for tyropitas, DeSimone and Jenssen offer up feta in puff pastry parcels — authentic flavors but accessible ingredients.