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Old 04-17-2005, 06:28 PM   #1
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Portable Picnic/Take-Along Food

Anyone have any recipes for picnics/beach/outdoor take-along foods? Here are a few that made me drool. Nice idea re packing the food in Chinese Take-out containers for your picnic fare/guests.

Pasta, Pesto, and Peas
(Portable Picnic Food)
Copyright, 2001, Ina Garten, All rights reserved
Prep Time: 45 minutes Cook Time: 12 minutes
Yield: 12 servings

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. Yield: 4 cups
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Tomato Feta Salad - (Portable Picnic)
Recipe by Ina Garten
Prep Time: 15 minutes Yield: 8 servings

3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese (Or - I think diced mozzarella would be great too)
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley

Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled
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Shrimp Salad - Portable Picnic
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Prep Time: 20 minutes Cook Time: 10 minutes Yield: 12 servings
(Pack in Chinese take-out containers for each guest)

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
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Lemon Cake - Portable Picnic
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved
Prep Time: 30 minutes Cook Time: 1 hour Yield: 2 (8-inch) loaves

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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Old 04-17-2005, 06:59 PM   #2
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I got this recipe from the FoodNetwork. It was easy to pack and everyone loved it.

Portable Hiking Sandwich

1 round loaf country-style crusty bread (about 1 pound)
1/2 cup pesto sauce (purchased or homemade)
1/2 pound thinly sliced prosciutto, top-quality ham, or smoked turkey
1/2 pound thinly sliced Parrano cheese, Monterey Jack, or provolone
2 large red bell peppers, roasted, peeled and cut into wide strips; or 1 jar roasted
red bell peppers
2 ripe tomatoes, sliced

Place the loaf of bread on a board and with a sharp knife, cut a large circle in the top of the bread, about 1-inch in from the edge, creating a “lid”. Remove lid and pull out insides of bread from both base and lid, creating a bread “shell”. (Reserve pulled-out bread for breadcrumbs or to feed the birds!). Spread about 2/3 of the pesto sauce over the inside of the bread base, covering as evenly as possible. Spread the remaining pesto on the underside of the bread lid. Layer 1/3 of the sliced meat in the bottom of the bread base, tucking it into the sides. Top with 1/2 of the sliced cheese, then 1/2 of the peppers, then half the tomato slices. Repeat layers, ending with the final 1/3 of the meat on top. Be sure to tuck meat, cheese, and vegetables into the sides of the bread base as well as in the center.

Replace the bread lid so it lines up with the cut marks. Wrap the sandwich in plastic or a bandana, sealing tightly so it holds together. To serve, cut the sandwich into 4 wedges with a sharp knife.
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Old 04-17-2005, 07:17 PM   #3
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these are good

Mish,
You're right these are so good..I made them all except the tomato feta salad for a baby shower...Each was a delight. I've tucked away the take out cartons for future use...Thanks for posting..I have the CB these are in, but, didn't think of posting.
kadesma...thanks again
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Old 04-17-2005, 07:31 PM   #4
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Roast beef roll ups

1/2 cup sour cream
1/4 cup salad dressing
1/4 cup salsa
10 flour tortillas
1 lb thin slice cooked roast beef
10 large lettuce leafs
Combine sour cream ,salad dressing, and salsa, spread over tortillas, top with roast beef and letuce. Roll up tightly and secure with toothpicks and cut in half serve with addtional salsa if wanted.
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Old 04-17-2005, 07:31 PM   #5
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Three Californians here, hee, hee. Now, we know how to enjoy the great outdoors & bring our food with us

Sierra, lucky you, Northern Ca. I miss Kings Canyon, Yosemite, & looking for all the waterfalls in san gabriel mountains, & all the breathtaking terraine. Funny how food makes you want to pack up the cooler, get in the car & explore nature.
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Old 04-17-2005, 07:36 PM   #6
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I do consider myself lucky. All I have to do is practically fall out the back door and have places to hike, camp, and enjoy the outdoors. Then when I want a change it is off to the ocean for vacation.
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Old 04-17-2005, 07:47 PM   #7
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There used to be a great camping spot (I know this is about bringing picnic food - but) in Laguna Beach (?)...if I recall, you put the tent down, & if you get a good spot, walk over a log, & the beach is right there too. Ahhh, California.

Can't lie on rough terrain too easily anymore, prefer a hotel. So, picnics on the beach or a day trip to the mountains are heaven.
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Old 04-18-2005, 08:59 PM   #8
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Quote:
Originally Posted by mish
Three Californians here, hee, hee. Now, we know how to enjoy the great outdoors & bring our food with us

Sierra, lucky you, Northern Ca. I miss Kings Canyon, Yosemite, & looking for all the waterfalls in san gabriel mountains, & all the breathtaking terraine. Funny how food makes you want to pack up the cooler, get in the car & explore nature.
Mish,
I'm about 1-2 hrs from Yosemite...We use to go often, but now spend most Sundays at home, as the kids have chosen us as their favorite restaurant ...But in spring and summer, we eat outside by the pool every sunday..Sierra's recipe is one I'm going to try for sure... And yes it's nice to share recipes for outdoors here in CA..
kadesma
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Old 04-18-2005, 09:01 PM   #9
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Quote:
Originally Posted by SierraCook
I do consider myself lucky. All I have to do is practically fall out the back door and have places to hike, camp, and enjoy the outdoors. Then when I want a change it is off to the ocean for vacation.
Sierra,
yummy recipe...Thanks for posting...I'm always looking for foods we can take outside or with us if we go for a ride in the motorhome.. Thanks again, your recipe is on my list.
kadesma
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Old 04-18-2005, 09:02 PM   #10
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Quote:
Originally Posted by beaulana2
Roast beef roll ups

1/2 cup sour cream
1/4 cup salad dressing
1/4 cup salsa
10 flour tortillas
1 lb thin slice cooked roast beef
10 large lettuce leafs
Combine sour cream ,salad dressing, and salsa, spread over tortillas, top with roast beef and letuce. Roll up tightly and secure with toothpicks and cut in half serve with addtional salsa if wanted.
Emm, these sound good beaulana. Thanks for posting.
kadesma
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