Country Living Picnics & Porch Suppers

Country Living Picnics & Porch Suppers

by Country Living, Diana Gold Murphy
     
 
Who doesn't love a picnic? Now Country Living shows the reader how the joy of a summer picnic can be experienced year-round. With 175 recipes, entertaining tips, and more than 100 four-color photographs, Country Living Picnics & Porch Suppers provides ideas for indoor and outdoor meals no matter what the season. The inherent festivity of eating outdoors

Overview

Who doesn't love a picnic? Now Country Living shows the reader how the joy of a summer picnic can be experienced year-round. With 175 recipes, entertaining tips, and more than 100 four-color photographs, Country Living Picnics & Porch Suppers provides ideas for indoor and outdoor meals no matter what the season. The inherent festivity of eating outdoors is captured in recipes and menus, from an apple harvesting family picnic to a fisherman's lunch, a formal porch supper for a group to a romantic dinner for two. A sampling of the recipes:

- Southwestern Salad Rolls

- Barbecued Spareribs with Cornbread and Herb Butter

- Sesame Chicken Salad

- Swordfish Brochettes

- Risotto with Corn and Roasted Peppers

- Autumn Fruit Pie

In addition to luscious recipes, Country Living Picnics & Porch Suppers includes in-depth information about cooking outdoors, with great tips for preparing campsite and stream-side meals.

Country Living expands the picnic concept to places with an "outdoor feeling" including an enclosed porch; a sunroom; or even hearthside. Whether a reader lives in a climate conducive to year-round outdoor eating or not, this cookbook will provide loads of picnic recipes and ideas to create the pleasures of picnicking whenever the mood strikes.

Product Details

ISBN-13:
9780688151010
Publisher:
HarperCollins Publishers
Publication date:
04/02/1998
Series:
Country Living Series
Edition description:
1 ED
Pages:
192
Product dimensions:
9.25(w) x 10.75(h) x 0.75(d)

Related Subjects

Read an Excerpt

Le Tian 



Summer's bounty of tomatoes, eggplant, and onions layered with melted mozzarella creates a wonderful side dish. Le Tian can be prepared ahead and refrigerated then go straight from the oven to the table. For picnics, wrap it well in heavy-duty aluminum foil right from the oven and carry it nestled snugly in the bottom of a basket along with other warm foods. 



MAKES 8 SERVINGS



4 cloves garlic, halved lengthwise



3 small (about 2 pounds) eggplants, sliced crosswise into 1/4-inch-thick rounds



4 medium-size (about 1-3/4 pounds) onions, sliced crosswise into 1/4-inch-thick rounds



6 medium-size (about 2 pounds) tomatoes, sliced crosswise into 1/4-inch-thick rounds



3 tablespoons extra-virgin olive oil



A teaspoon salt



1 8-ounce package mozzarella, thinly sliced



2 tablespoons fresh thyme leaves



Fresh thyme sprigs (optional) 



Heat the oven to 400 degrees F. Lightly oil a 1 2 by 9-inch oval baking dish. In the bottom of the baking dish, scatter the garlic halves. Starting at one side of the dish, create 3 lengthwise rows of vegetables that are standing on edge, alternating the slices of eggplant, onion, and tomato, until the dish is full. Brush the vegetables with 2 tablespoons of the oil and sprinkle with the salt. 



Bake for 45 to 55 minutes, or until the eggplant is very tender. Carefully remove the baking dish from the oven and randomly insert the cheese slices into the vegetable rows. Brush with the remaining 1 tablespoon oil and sprinkle with the thyme leaves. Return the baking dish to the oven and bake for 12 to 1 5 minutes, or until the cheese melts. 



Cool for at least 10 minutes before serving. Top with the thyme sprigs, if desired. 



Copyright 1998 by The Hearst Corporation 

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