picnic plan
A week from Sunday we're having BYOE picnic for extended family.
Our heard will be 14 including 5 little ones. I want to make a "Giant French loaf grilled veggie" sandwich I could just wing it but I was wondering if anyone had any great recipes for a sandwich or any other veggie picnic dish. I am planning on some cold fried or roast chicken as well. If possible little or no grilled eggplant. TIA. Dimitri |
picnic plan
In article >,
"Dimitri" > wrote: > A week from Sunday we're having BYOE picnic for extended family. > > Our heard will be 14 including 5 little ones. > > I want to make a "Giant French loaf grilled veggie" sandwich > > I could just wing it but I was wondering if anyone had any great recipes for > a sandwich or any other veggie picnic dish. > > I am planning on some cold fried or roast chicken as well. > > If possible little or no grilled eggplant. > > TIA. > > Dimitri Ok, I'll play. :-) Grilled portabello mushroom to start. Zucchini and/or yellow crookneck squash slices (or any other summer squash), Romaine hearts, Pineapple slices, thickly sliced Onions (any color), thickly sliced tomato, Jicima maybe for some sweetness but that's a bit esoteric imho, sliced and grilled sweet potato are also excellent. Maybe some Tomatillos or Daikon if you want to get exotic. Hunks of bell pepper if you like them, or I'd prefer Anaheim. To name just a few! -- Peace! Om Life isn't about waiting for the storm to pass. It's about learning to dance in the rain. -- Anon. Subscribe: |
picnic plan
On Jul 17, 10:31*am, "Dimitri" > wrote:
> A week from Sunday we're having BYOE picnic for extended family. > > Our heard will be 14 including 5 little ones. > > I want to make a "Giant French loaf grilled veggie" sandwich Just don't put anything like mustard, mayo or anything else like that on the sandwich. Have those available for each person to choose from. > > I could just wing it but I was wondering if anyone had any great recipes for > a sandwich or any other veggie picnic dish. > > I am planning on some cold fried or roast chicken as well. I like room temp fried chicken. It's a picnic classic. > > If possible little or no grilled eggplant. > > TIA. > > Dimitri --Bryan |
picnic plan
"Dimitri" > wrote in message ... >A week from Sunday we're having BYOE picnic for extended family. > > Our heard will be 14 including 5 little ones. > > I want to make a "Giant French loaf grilled veggie" sandwich > > I could just wing it but I was wondering if anyone had any great recipes > for a sandwich or any other veggie picnic dish. > > I am planning on some cold fried or roast chicken as well. > > If possible little or no grilled eggplant. I've posted this before; it's from the _Greens_ cookbook. It's superb picnic fare. I'd imagine you could use grilled portobello mushrooms and grilled squash in place of the artichokes and cucumber: Pan Bagnat Basil Vinaigrette (recipe below) 1 large or 2 medium tomatoes 1 cucumber, peeled, seeded, and diced Several inner stalks of celery, diced 4 scallions, white parts only plus a few greens, minced 4 to 6 marinated artichoke hearts, quartered and roughly chopped 1 large red bell pepper, grilled, peeled, and sliced 15 to 20 Niçoise olives, pitted and chopped 3 tablespoons pine nuts, pan roasted until lightly browned 4 ounces fresh or smoked mozzarella cheese, sliced 1 loaf ciabatta Prepare the vinaigrette and set it aside. Cut the cores out of the tomatoes, slice them in half horizontally, and gently squeeze out the seeds and juice. Chop them coarsely into pieces about 1/2 inch square. [BOB'S NOTE: I just core and chop the tomatoes; I *like* the seeds and juice.] Combine the tomatoes with the other vegetables and the pine nuts, and dress with the vinaigrette. Taste and adjust the seasonings. Cut off the top third of the loaf. Pull out the soft bread inside and save it for bread crumbs. Take care to leave the bottom of the loaf intact. Layer the vegetables and the cheese in the hollowed loaf and replace the top. Press the sandwich between two sheet pans, then wrap and let it sit for about an hour, so the flavors can mingle. Basil Vinaigrette 1 cup basil leaves (loosely packed), roughly chopped 2 cloves garlic, roughly chopped 6 tablespoons virgin olive oil 2 tablespoons Parmesan or Romano cheese, freshly grated 1 tablespoon red wine vinegar Salt Pepper Purée the basil and garlic in a blender with the olive oil. Scrape it into a bowl, add the cheese, then add the vinegar, salt, and pepper to taste. Bob |
picnic plan
Christine Dabney wrote:
> On Fri, 17 Jul 2009 10:54:07 -0700, "Bob Terwilliger" > > wrote: > > >> I've posted this before; it's from the _Greens_ cookbook. It's superb picnic >> fare. I'd imagine you could use grilled portobello mushrooms and grilled >> squash in place of the artichokes and cucumber: >> >> Pan Bagnat > > I can attest to this being very good. I made it soon after I got the > Greens cookbook...which was a good 20 or more years ago. Its a very > drippy sandwich though, if I remember correctly. I should make it > again myself someday. > It is perfect during the summer time. You need really good ripe > tomatoes for this... > > Christine Speaking of drippy sandwiches, best eaten over the sink... Falafel sandwiches. I do them with falafel (you couldn't have guessed that), salady stuff--mostly greens and tomatoes, lubricated with a dressing that is heavy on lemon juice and contains some toasted sesame oil. I like that lighter approach better then the usual tahini approach. In a pita, of course. -- Jean B. |
picnic plan
"Dimitri" > wrote in message
... >A week from Sunday we're having BYOE picnic for extended family. > > Our heard will be 14 including 5 little ones. > > I want to make a "Giant French loaf grilled veggie" sandwich > > I could just wing it but I was wondering if anyone had any great recipes > for > a sandwich or any other veggie picnic dish. > > I am planning on some cold fried or roast chicken as well. > > If possible little or no grilled eggplant. > > TIA. > > Dimitri > > No 'herd' here but we like focaccia wedges. Easy to make ahead. I make up a variety (roast beef, ham/Swiss, Italian, pepperoni pizza), label & freeze for quick serving when needed. To date have only done up meat & cheese ones. May dive into making the veggie one next. VEGGIE FOCACCIA ... Slice off top of 10-12" round focaccia bread. Spread cut sides with choice of sundried tomato or black olive tapenade, pesto, cucumber-dill mayo, or flavored (onion-chive) cream cheese. Add grilled or sautéed mushrooms, zucchini, red or sweet onions, bell peppers, etc. Season as desired with pepper, salt, crushed basil, Italian seasonings, etc. Top with fresh spinach & choice of mozzarella, provolone, Swiss or muenster slices. Replace top & cut into 6-8 wedges. Wrap in no-stick foil to be heated at the picnic on a grill till cheese melts. Can offer tomato, lettuce, dill pickles, olives, Dijon, etc. as personal choice add ons. |
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