What the Heck is Boccè?

We get this question every year after we send out invitations to our annual backyard cookout and Boccè tournament. Basically, the purpose of the game is to roll the bocce, a 4½ inch ball weighing about three pounds, as close as possible to the pallino, a 1¾ inch ball which is rolled down the alley first. The bocce coming closest to the pallino scores. Twelve points usually constitute a game, however since we have a big tournament ladder to get through before dark we only play to six points.

Anyway, we hosted the annual event last weekend and had the biggest turnout in it’s 3-year existence….some 45 friends, relatives, neighbors and co-workers attended. It was great fun. Every year we award fabulous prizes in various categories. This year we even had custom-engraved trophies for the winners. Pictured above is the first-place team - our neighbor Steve and Dave’s golfing buddy Volker.

One of the fun parts for me is making a big spread with which to feed our guests. This year I had requests for several recipes. (I apologize in advance for not having pictures of these dishes, as in my haste to get the food out I completely lost sight of the notion of capturing their images for this blog. I know we eat with our eyes first…so always like to have photos to accompany the food, but I think you can understand the omission in this case. Can’t keep 45 people waiting.) Here are two of the recipes. (But first, a note. It's very important that you use fresh herbs in both of these dishes....as dried just won't taste the same. Shouldn't be too tough to do so during the summer. Those of us with herb gardens have basil coming out the ears. If you need some, let me know.)

Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette

1/2 watermelon 1 cantaloupe, cut in half, seeded

2 T freshly chopped mint leaves plus whole sprigs, for garnish

2 T freshly chopped basil leaves plus whole sprigs, for garnish

Juice of 1 lemon (1/4 cup)

1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)

1/8 teaspoon amaretto (if you want to give it a little kick)

Cut a thin slice off the bottom so it sits stable on a plate. You can cut the melons into squarish chunks but for presentation’s sake I made melon balls from each. Regardless, you want 2 cups each from the watermelon and the cantaloupe. Carve out the watermelon to use as a serving “dish”.

Add to a blender (or food processor) the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.

Add the watermelon and cantaloupe balls to the carved out watermelon half. Add the vinaigrette to the balls and toss to combine. Garnish with the mint and basil sprigs and taste.
Recipe courtesy Giada DeLaurentiis

********
This next recipe is great stuff – especially if you’re a vegetarian. Quinoa contains more protein than any other grain. It`s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland. I had a little trouble finding Quinoa at the big box grocery stores, but did find it at Whole Foods. Trader Joes would probably have it as well.

Quinoa with Corn, Scallions and Mint

4 ears corn, shucked

1 T finely grated fresh lemon zest (from 2 lemons)

2 T fresh lemon juice

1/2 stick (1/4 cup) unsalted butter, melted

1 T mild honey

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups quinoa (1 12 oz package)

4 scallions, chopped

1/2 cup chopped fresh mint

Because you are adding fresh corn to the hot quinoa you typically don’t have to pre-cook it. But if you feel you must - put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When it’s cool enough to handle, cut kernels off cobs with a large heavy knife. (I do this in a really large bowl so I don’t have corn kernels flying around the kitchen.)

Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.

Cook quinoa according to package directions Remove from heat and let stand (still covered) 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste. You can serve this warm or cold. It's yummy either way.

Makes 8-10 servings.