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| Picnics |
| There's something about a picnic that can elevate even the lowly balogna and cheese sandwich to gourmet status, well, at least make it seem more special than it really is. Foods taste different outdoors too, not to mention the fact that when you're off on a picnic, you are with people you choose to be with. There are different types of picnics. Lounging on a good blanket on the lawn, or in a meadow, or on a riverbed, at a concert doesn't have a hold on the idea of picnicking. A picnic, by definition, is any meal eaten out of doors, generally on an excursion. If you're anything like me, you might prefer those lovely fall days on which to picnic. Indian summer is a great time for picnicking! The first frost has passed, coloring the leaves, and suppressing the ants to the underground, but the sun shines bright, warming the ground and the air for what could well be the nicest time of year for a picnic. But I'm not selling Indian summer picnics. I'm touting the picnic as a do-ahead-so-you-can-enjoy-yourself meal. For two or twenty, the picnic has it's roots in the prepare and transport methodology. You can prepare your picnic the day before, instead of the morning of and thoroughly enjoy your day. Most picnic food is actually better if it's leftover. Envision a picnic: a meal eaten outdoors on a blanket in the grass, under a shady oak perhaps, sans ants. Eating on the picnic table in the backyard of your home [or somebody else's home] is perhaps the most popular form of the picnic. The fare tends to be more traditional, with more of everything. Throw in whatever the neighbors bring and your heading towards a block party or a pot luck. Nevermind; if you're eating all of those wonderful foods outside, it's still a form of the picnic. Food safety is of the utmost importance when picnicking. As much as it gets a bad rap, store-bought mayonnaise contains pasteurized eggs and enough salt and lemon juice or vinegar that it actually inhibits bacterial growth. Low-acid foods in picnic dishes such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. It's the protein in foods that breed bacteria, not the mayonnaise. It's easy to deal with ants and other little picnic pests you can see; the tough ones to avoid are the invisible organisms that can make you sick. Here are some guidelines for packing and transporting picnic foods safely. The bugs that cause food poisoning thrive at temperatures between 40 degrees and 140 degrees. Don't leave prepared foods in that danger zone more than two hours. When the outdoor temperature rises above 90 degrees, the time limit is one hour. Discard any leftovers.Wait until just before leaving home to pack chilled foods in an insulated cooler, and make sure you have plenty of ice or ice packs to surround them. Containers of frozen juice or juice concentrate help keep other foods cold. Take two coolers, one for drinks, the other for perishable foods. That way, warm air won't reach the perishables each time someone reaches for a beverage. In hot weather, keep the cooler in the air-conditioned passenger compartment of the car, not in the trunk. At the picnic, keep the cooler in the shade. Wash your hands before and after handling food. Soap and hot water are ideal, but bring along a jug of water and paper towels, in case none are available at the picnic site. Disposable moist towelettes are an easy-to-carry option. Wrap uncooked chicken and meats in separate tightly sealed bags or containers, and put them in the bottom of the cooler. Cook them within one hour of leaving home. When grilling, use a meat thermometer to be sure meats and poultry reach a safe temperature. Cook chicken breasts to 170 degrees F; other poultry to 180 degrees F; beef, lamb, and veal steaks and roasts to 145 degrees F for medium-rare or 160 degrees F. for medium doneness. Make your Memorial Day weekend memorable for the right reasons, not the wrong ones. Serving pieces [pocket knife, spoons, etc] utensils, napkins [preferably cloth for less litter], cups, cutting board [one without feet: saves space and you can use both sides], plates, and trash bags. Tow everything in a gorgeous picnic basket to add a level of sophistication to the event. Or use any large basket or bag. Use a file box, decoupaged with wrapping paper. Too much? Not enough? Just make sure it's big enough to carry the food and enough cold packs or zipper bags filled with ice to keep it cold. Keep your picnic simple or elaborate, but definitely safe, and FUN! Turkey, Jarlsburg and Olive Salad Sandwiches Inspired by those expensive but addictive sandwiches from those up-scale boulangiers popping up around the country 2/3 cup green olives 1/4 cup black olives 7 oz. canned artichoke hearts [not bottled and marinated] 2 Tablespoons red wine vinegar 1 crushed garlic clove 1 1/2 teaspoons oregano pinch kosher salt coarsely ground black pepper to taste 1/3 cup extra virgin olive oil 4 white sandwich rolls 8 oz. white turkey meat, sliced 8 oz. Jarlsburg cheese, sliced Coarsely chop the olives. Quarter the artichoke hearts. Put olives and artichokes in a bowl. Mix vinegar, garlic, basil, salt, and pepper in a small bowl. Whisk in the oil. Pour the marinade over the vegetables and leave covered at room temperature for 1/2 hour. Split the rolls. Put the sliced turkey and cheese on bottom half. Top with olive salad and cover with top half of roll. Wrap tightly in foil, pressing down on the sandwiches. Refrigerate 4 hours, or overnight. Pack in a cold cooler. Oatmeal Craisin Cookies 1 cup unsalted butter, softened 1 cup packed dark brown sugar 1 cup white sugar 2 eggs 1 1/2 teaspoons vanilla 2 cups quick cooking oats 2 cups all-purpose flour teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup raisins 1 cup dried cranberries ["craisins"] Set your oven racks in the upper two-thirds of your oven. Preheat oven to 350. Line two baking sheets with parchment paper. Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Mix in raisins and craisins. Drop by spoonfuls onto parchment-lined cookie sheets. Bake at 350 for 12-14 minutes tom saaristo © Thomas Saaristo All Rights Reserved tom@tomsaaristo.com |