Picnics: Over 40 Recipes for Dining in the Great Outdoors

Overview

With recipes from the award-winning Country Garden Cookbooks, this charming cookbook offers over 40 delicious, picnicking dishes—everything from salads, sandwiches, and grilled specialties to desserts and drinks.

In this beautifully designed, lavishly photographed collection of picnic recipes, food writer and cooking teacher Heidi Haughy Cusick brings together more than 40 "picnic-friendly" recipes from the award-winning Country Garden Cookbook series. Sandwiches, ...

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1995-03-10 Hardcover New No dust jacket.

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Overview

With recipes from the award-winning Country Garden Cookbooks, this charming cookbook offers over 40 delicious, picnicking dishes—everything from salads, sandwiches, and grilled specialties to desserts and drinks.

In this beautifully designed, lavishly photographed collection of picnic recipes, food writer and cooking teacher Heidi Haughy Cusick brings together more than 40 "picnic-friendly" recipes from the award-winning Country Garden Cookbook series. Sandwiches, salads, desserts, and drinks are all here--plus six festive seasonal menus.

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Product Details

  • ISBN-13: 9780002554848
  • Publisher: HarperCollins Publishers
  • Publication date: 3/10/1995
  • Pages: 96
  • Product dimensions: 6.80 (w) x 7.06 (h) x 0.45 (d)

Read an Excerpt

Red, White and Blue Potato Salad

Serves 4 to 6

Approximately 1 1/2 pounds assorted red, White Rose and Peruvian Blue potatoes (4 or 5 medium), unpeeled, cut into 3/4-inch cubes
Salt, to taste
5 tablespoons olive oil
3 tablespoons white wine vinegar
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
6 ounces smoked salmon, cut into 1-inch-long strips(optional)
1/3 cup roughly chopped-mesh chives
1/4 cup capers, drained
Fresh whole chives and paprika, for garnish

In a heavy saucepan with a tight-fitting lid, placethe potatoes. Add water to cover by 2 inchesand salt to taste, cover and bring to a boil. Boil forapproximately 15 minutes, or until tender whenpierced. Drain and let cool.

Meanwhile, in a large portable bowl, whisktogether the oil, vinegar and garlic. Season withsalt and pepper. Add the potatoes, salmon (ifusing), chopped chives and capers and tossgently. Garnish with whole chives and paprika.Cover securely and pack in a picnic basket.

For Fourth of July picnics, leave the smoked salmon out of this salad. If it's not on the grill, leave thesalmon in and serve the salad its a main dish.


Grilled Eggplant, Tomatoes, Provolone and Pesto Sandwiches

Serves 2

4 large slices eggplant, each 1 /2 inch thick
Salt, to taste
Extra virgin olive oil
1 baguette
1/4 cup basil pesto, homemade or commercial
4 slices tomato, each 1/2 inch thick
4 slices provolone cheese (approximately 3 ounces total)
2 small handfuls arugula

Place the eggplant slices on paper towels in a portable container. Sprinkle with salt and drizzle with olive oil and cover tightly.Separately pack the baguette, pesto, tomato, cheese and arugula, and then pack everything but the cheese in a picnic basket. Pack the cheese in the cooler.

Prepare the charcoal fire. Pat the eggplant slices dry with the paper towels. When the coals are ready, grill the eggplant slices, turning once, until browned and softened. This will take only a few minutes on each side.

To make the sandwiches, split the baguette in half horizontally and then cut in half crosswise. Spread the pesto on both cut sides of each piece. Cover one side with tomato slices and provolone. Cover the other side with eggplant and top with arugula. Close up the sandwiches, slice in half and serve. Alternatively, make the sandwiches at home, wrap well and pack in a basket for the picnic.

Grilled eggplant has an uncanny meaty consistency that is enhanced by the tomato, cheese and garlicky basil-flavors in this filling sandwich. Bring Country French Potato Salad and a bottle of Chianti to round out the meal.

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