Hearty beef roast, coconut-milk-simmered plantains, cucumber salad and a refreshing coconut custard — the perfect meal for outdoor entertaining in the heat.
Over the last year, we’ve all become pros of sorts when it comes to entertaining outdoors. But hosting a dinner when it’s hot out is an entirely different matter. Cold food loses its appetizing chill too quickly, and piping-hot food just leaves the host drenched in sweat in the kitchen as the guests arrive. You want food that is made for casual, air-temperature grazing while friends sip cocktails in glasses sweating from the heat.
As the days have gotten warmer lately, I find myself yearning for that kind of entertaining, the kind that fits the languid feeling of the day’s last exhale of heat, right before the sun sets and L.A. cools off once again. And when I think of that vibe, my mind immediately goes to , a seasoned chef and food stylist who has worked on numerous cookbooks throughout her career and with whom I’ve had the pleasure of working in the past.Colombiana: A Rediscovery of Recipes and Rituals From the Soul of Colombia
,” she shows off her prowess via the foods and dishes of her home country. Born in Bogotá, Velásquez documents the foodways of Colombia and shows the breadth of the country’s cuisine, which all seems intentionally made to sate during sweltering temperatures., from which the cookbook takes its name, is a nickname for the women and matriarchs of Colombia, and they are the chief inspiration for Velásquez’s book.
Ripe plantains are simmered in coconut milk perfumed with orange juice, cinnamon and cloves in a sublime side dish called
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