Just because the days are getting shorter doesn’t mean we need to hunker down and stay inside. This time of year, the nights are cooler but the sun is still warm and shining. Even with the cooler temperatures, one can still feel the warmth of the sun on their back and soak in all the rays. Sit back on a picnic blanket with friends and family and close your eyes to the sun and relax. A late summer/early fall picnic is a wonderful way to enjoy the season. Gathered here is a collection of easy picnic food ideas and recipes to inspire you for your next outing.
Picnic food and your spread do not need to be a Martha Stewart event. In addition to serving fresh and delicious food, great picnic food should be easy to transport, have minimal prep work, and keep its freshness over time. You can make it as fancy as you want, but eating outside is a relaxing casual affair, so the food prep should be easy and relaxed too.
In my childhood, the standard picnic food was sandwiches or hot dogs cooked over an open fire. There is a reason these items are still popular. Sandwiches are perfect picnic food. You can make them gourmet, or PB and J, and they do not require plates or utensils to eat them. Wrap them up in parchment or wax paper, then later the paper performs double duty as the “plate”. You can eat half, then cover them up in the wrapping it came in. Then run off for a game of Frisbee.
I included a recipe for grilled chicken sandwiches made on focaccia, with smoked mozzarella, avocado, arugula and basil mayonnaise. Use your favorite bread, but make sure it will last for a couple of hours without getting soaked or smashed. Smushed sandwiches are never fun to eat so pack your sandwiches carefully.
What is it about the fresh air that causes people to want to snack on salty food? I don’t know, all I know is I am right there with everyone else chomping down on chips when I play outside, go to the beach or hike. Nibbles or snacks are always great picnic food, but you don’t have to go crazy and buy out the store. I recommend, one item for an appetizer, and one salty crunchy snack, like chips. It is easy to go overboard with the snacks, but they are not the only food items at the picnic. No one will return home hungry.
A terrific picnic appetizer is tapenade. Pictured in my picnic photographs is artichoke tapenade, a recipe I made from My Paris Kitchen by David Lebovitz. The recipe I used from this book is a little different from the recipe on his website, but it is still delicious and easy to make.
Another great spread or dip is muhammara, roasted red pepper dip. Muhammara is one of my favorite vegetable spreads. Both spreads are gluten-free, dairy-free, and vegan. Serve either with crusty bread, pita chips, or cut vegetables.
I believe every picnic should include some fruit. Ripe fruit is great picnic food because most fruit is naturally designed for individual servings. Fruit provides a bright and fresh taste to counterpoint the rich sandwiches and salty snacks. It is very refreshing. I am craving watermelon now so I included it for this blog post, but any fruit will suffice. You can either slice the watermelon, cut it up into chunks for easy picking, or make a fruit salad.
For this article, I decided to make a fruit salad made with watermelon, nectarines, mint, basil, with a honey lemon and chili pepper vinaigrette. I love herbs with fruit and adding the bit of hot pepper brings out the sweetness in the fruit. Included in the post is the recipe for this fruit salad. Making a fruit salad requires having serving utensils and plates, or you can bring additional beverage cups to use. Then all you need are utensils.
Dessert should be simple and there are many options. One option is a light unfrosted loaf or single layer cake like gluten-free Nifty cake. This cake is made with oat flour and has a slightly nutty flavor. It is a light sponge cake that everyone will enjoy. For ease of transporting it, make it a single layer cake, (and without the whipped cream frosting as pictured in the recipe), and serve with the watermelon fruit salad.
Another dessert option is cookies. Children young and old love cookies and they travel well. Kitchen sink oatmeal cookies are perfect for picnics. They are loaded with rolled oats, raisins, butterscotch chips, and chocolate chips. They can stand up to the heat of the day without melting and falling apart. Also pictured is, Ginger Molasses Cookies from Flour by Joanne Chang. Joanne is the owner of Flour Bakery in Boston. I love molasses cookies and wanted to test her recipe. In the link from the Boston Globe, her recipe is the second cookie recipe on the first page.
If you plan on bringing beer or wine, also include a non-alcoholic beverage like lemon-cucumber water or strawberry lemonade. Picnics are a time to drink responsibly, so keep your beer and wine on the low alcohol level.
Helpful Tips for Prep and Picnic Food :
If you are picnicking with friends, divide and conquer the food preparation. I have found people really like to participate and help.
Tapenade or Muhammara can be prepared the night before your picnic. You can also prepare the chicken and dessert the night before. This leaves making the sandwiches, fruit salad, and packing for the morning of.
Along with your choice of beverage, bring water for drinking and cleaning scrapes or sticky hands. Also paper towels come in handy if something spills. They are light weight and easy to stuff into a pocket.
Pack everything in a couple of insulated tote bags with ice packs. Keep your load light in case you need to hike to your picnic spot. Also bring a blanket to sit on.
Don’t forget the trash bag. A lot of places are carry-in / carry-out parks, and often it is hard to find a trash can when you need one.
Bring a First-Aid Kit, especially if you are traveling with children. At a minimum bring Band-Aids and an antiseptic lotion. They are easy to carry in your wallet or zip-lock bag to store in your picnic basket.
Bee stings are common at picnics. The general advice is to get the stinger out quickly and apply ice, (or cool pack). Read the link for more bee sting information.
If you are serving alcoholic beverages, please drink responsibly.
Easy Picnic Food Ideas for Summer and Fall- Grilled Chicken Sandwiches and Watermelon and Nectarine Fruit Salad
Category: Lunch Picnic
Grilled chicken sandwiches with smoked mozzarella, avocado and basil mayonnaise Is perfect picnic food for an afternoon outing. Also included is a recipe for a fruit salad made with watermelon, nectarines, fresh herbs with spicy honey lemon dressing. In the notes is my recipe for the basil mayonnaise and a pesto. Feel free to use your favorite basil pesto recipe or follow mine, just omit the grated cheese and pinenuts. It may look like a long list, but there are several food items here for you to make and enjoy.
Depending on how large your bread slices are will determine the amount of chicken, mozzarella and avocado you need to cover your bread slice. I made my sandwiches with focaccia about 4 x 4 inches in size.
The prep time varies for each food item. The grilled chicken takes about 20 minutes to cook not counting the overnight marinating and cooling. The sandwiches take about 10 minutes once everything is cooked and prepped.
The fruit salad takes about 15 - 20 minutes to make.
For the tapenade and muhammara recipes, and dessert recipes - click on recipe links in blog post.
About 4 oz (125 g) of Smoked Mozzarella, sliced into 1/4-inch thick slices
1-2 avocados cut into thin slices
1-part basil sauce*
Watermelon, Nectarine and Basil Salad with Spicy Lemon Honey Dressing
1/4 (3 lbs / 1 k 406 g) Seedless watermelon, cut into big bite size chunks
3 ripe nectarines, each sliced into 12 wedges
Small handful of Fresh Mint leaves
Small handful of Fresh Basil leaves
About 2 TB fresh lemon juice
1/2 tsp honey
1/8 tsp ground chili pepper
The day/night before pound the chicken breasts to an even thickness, then season both sides of the breasts with the salt, garlic powder, onion powder, paprika, dried oregano, and lemon zest. Place the seasoned chicken on a plate or container and cover with plastic wrap and refrigerate overnight. There should be a light and even coating of seasoning over the chicken breast, but not too heavy. Use your judgement about how much seasoning you want.
Bring the chicken out of the refrigerator and add the juice of half a lemon. Mix to coat the chicken. Allow the chicken to rest on the counter 30 minutes before you want to grill it, to come to room temperature.
Prepare your grill and proceed as you like, or use a grill pan on the stove top. Turn the heat up to medium-high.
When the grill or grill pan is hot, add the chicken breasts skin side down on a diagonal in the pan or on the grill. Cook for three minutes, then adjust the chicken breasts to the opposite diagonal position and grill for another 3 minutes. Turn the chicken breasts over and grill on the other side following the same procedure as before. After 12 minutes of cooking, If the chicken is not done move the breasts to an indirect heat source on your grill and cook until done. If using a grill pan, turn the heat down to medium and continue to cook until done, about 5 minutes more depending on how big the chicken breasts are. The chicken breasts are done when the juices run clear after being pierced with a fork. Internal temperature is 170°F ( 77°C). Remove from the pan or grill and rest the chicken for 10 -15 minutes. Cool before making sandwiches.
Assemble the Sandwiches
Smear a good coating of the basil mayonnaise (see recipe in notes) on both pieces of bread. Evenly cover one piece of bread with chicken slices, then add one slice of smoked mozzarella, or enough to cover the chicken if your bread slices are large. Layer the sliced avocado over the mozzarella. Add a small handful of arugula to the top and cover with the top piece of bread. If your sandwiches are large, cut in half and wrap in parchment paper or wax paper. Refrigerate until ready to eat or go on your picnic. Pack the sandwiches in an insulated bag with a cold pack or ice to keep cool and fresh for your picnic.
Watermelon Nectarine and Basil Fruit Salad
Mix the fresh lemon juice, honey, and ground chili powder in a small bowl. Keep stirring until the honey is completely dissolved. Taste and add a small pinch of Kosher salt. Set aside.
Add the prepared watermelon and nectarines to a mixing bowl and gently stir to combine. Tear or snip the leaves of the basil and mint over the fruit and mix together. Add the honey lemon dressing and stir. Taste and add more herbs if needed. Place in a plastic container with a tight-fitting lid and keep in an insulated bag with cold pack, or refrigerator. The fruit salad is the last thing to make for your picnic, because fruit releases a lot of juice after it is sliced and with a dressing.
To make the basil mayonnaise, I use a 1 - 1 ratio of mayonnaise to basil sauce. The basil sauce is essentially basil pesto without the cheese and pine nuts. Use your favorite pesto recipe without the grated cheese and pinenuts and mix together 3-4 TB of mayonnaise and 3-4 TB basil sauce until combined.
My general basil pesto recipe is 2 cups (500 ml) of basil leaves, 1 cup (250 ml) arugula or spinach, 1 garlic clove - minced, 1 TB lemon juice, 1/2 tsp kosher salt, and 1/3 (75 ml) to 1/2 cup (125 ml) extra virgin olive oil. In a food processor, process the basil, arugula, garlic, lemon juice, and salt until the basil and arugula are finely minced and combined. Use a thin rubber spatula to scrape everything off the sides of the bowl. With the motor running slowly add in the extra virgin olive oil. You might not use the whole amount. I do not want it too oily or runny so I stop adding the olive oil when I reach a smooth and slightly thick consistency. I do this because I store the pesto in a container with a layer of olive oil over the top of the pesto.
If you want traditional pesto, add 1/2 cup grated roman cheese and 1/4 cup pinenuts before you add the olive oil, and process until smooth. Then add the olive oil. Pesto is best used the same day it is made, but will keep in the refrigerator for a couple of days. Use can freeze pesto without the nuts and cheese, for up to 3 months. Pour a layer of olive oil over the pesto before freezing.
I am just going to pretend that the summer is not fading away, but is in full swing in all its glory. It is difficult to believe that September is a month away when summer squash, corn, tomatoes, cucumbers, stone fruit, fresh herbs, and green beans are now ripening at a sprinters pace. This time of year is wonderful, with many sunny days and cooler nights, but I am not ready for fall to be around the corner. I want summer to last, as it is my favorite season.
Over this past month, I wanted to make zucchini fritters. This obsession came out of the blue. Maybe because I always wanted to make them, but never got around to do it. I like all kinds of fritters. They are fun tasting with less filler than cakes. Making fritters is like producing a solo play with just enough supporting acts to hold the production together. For this production zucchini is the star attraction with just the right amount of extra ingredients to keep its shape.
I never made fritters before, and wanted to make some that are different from the traditional zucchini pancakes I am familiar with. After some searching, I found a fritter recipe with a southwestern take on a Mediterranean classic, zucchini fritters with cheddar cheese and oregano by Deborah Madison. This recipe is from her latest cookbook, In My Kitchen, (Ten Speed Press 2017). She is one of my favorite cookbook authors and is a valuable resource for me. If you need a good vegetarian cookbook, anyone of her books are a great choices. I believe she helped change vegetarian cooking from its cardboard tasting roots in the 1970’s, to the lively and fresh cuisine it is today.
Her zucchini fritters are different. Besides using non traditional ingredients, she slices the zucchini into thin coins instead of grating them. They look beautiful and unmistakable for what they are. The zucchini slices are visible and overlap each other to form a cake with flecks of fresh herbs and clusters of crunchy cheese and bread crumbs mixed in.
I found it a little more challenging to shape each pancake, but it is worth the effort. Honestly, I am not sure how Deborah Madison artfully formed her fritters. She did not include instructions describing her process in the recipe. The several times I made them, I did the best I could with what I knew. If the thought of shaping these fritters intimidates you, please put the thought out of your head. This is your meal, shape your fritters anyway you want. Scooping up batter with a spoon and sliding the batter in the skillet works just as well. Yet please take Deborah Madison’s advice, do not apologize if they don’t turn out the way you want. You just made a homemade meal. No apologies are necessary. They might not look how you hoped, but they will still taste great.
I made some changes to her recipe. First, she uses fresh oregano and a lot of it. It was too much oregano for me, (which is hard to believe because I am always adding more fresh herbs than a recipes calls for). Also oregano can get very bitter, so it is not one of my favorites. I replaced the oregano with basil. I love basil with zucchini and it worked with the cheddar. Feel free to experiment with other herbs you like, and if you love oregano, go for it.
Other variations included corn meal and corn flour independently, instead of bread crumbs. I love zucchini and corn together and experimented with corn meal to see how it would taste and work. The corn meal is grittier and does not absorb the liquid as well as bread crumbs and corn flour do. In the photograph above showing zucchini arranged on a slotted spatula, the batter was too thin. To absorb the extra juices, adding more cornmeal would give the batter more heft. Keep experimenting and see how you like it. Each option provided has its merits and I liked the taste of all of them. The breadcrumbs and corn meal had similar textures, and the corn flour made the fritter more pancake like.
Zucchini Fritters 4 Ways
Follow the recipe for Zucchini fritters made with basil, cheddar and breadcrumbs.
Substitute the bread crumbs with the same amount of corn meal or corn flour. (gluten-free option)
Make the recipe but substitute the cheddar cheese with Comté or Emmenthal (Swiss), or Gruyère Cheese. Use bread crumbs with this cheese substitution.
Make a traditional zucchini fritter and substitute the basil with dill, and the cheddar with feta cheese. Add some lemon zest as well.
With all these different variations, you can make zucchini fritters for days and use up your abundant supply of zucchini before the summer is over.
Serve the cheddar basil zucchini fritter as a vegetable side dish, or an appetizer with tomatillo salsa and yogurt. They are also delicious paired with a sauce of parsley and capers.
A Mediterranean classic given a Southwest twist. These zucchini fritters are filled with slices of fresh summer squash, cheddar cheese and fresh basil. They are light with a delicate bite of sweet zucchini and fresh herbs. The cheddar cheese is subtle and does not over power the fresh vegetables.
For more variations, substitute the bread crumbs with corn meal or corn flour. You can also substitute the cheddar with any cheese, like Swiss, Gruyere or Comte. To make a traditional Mediterranean zucchini fritter, substitute the basil with fresh dill and replace the cheddar cheese with feta cheese. Follow the same steps in the recipe.
This recipe is slightly adapted from Deborah Madison recipe in, In My Kitchen, (Ten Speed Press, 2017).
1 TB olive oil
1 lb zucchini
1 large shallot, thinly sliced
2 eggs, lightly beaten
1/2 - 1 cup bread crumbs, or corn meal, or corn flour
1/2 cup grated cheddar cheese
1/3 cup chopped basil
3 TB chopped parsley
1 -2 TB olive oil for cooking
Prepare the Zucchini.
Evenly and thinly slice the zucchini into coins. If you have a mandoline this will make your job quite easy. No more than a quarter inch. Heat up 1 TB of olive oil in a large 10 or 12-inch skillet. Add the zucchini coins and sliced shallots and a small pinch of Kosher salt to the skillet, then stir to get an even coat of olive oil over the vegetables. Cook the zucchini over medium heat and occasionally stir them in the skillet until the slices are tender, but still have some firmness in them, and starting to look dry. (No liquid in the pan). This could take around 15 minutes depending on how thick your zucchini slices are and how hot your pan is. When done, turn off the heat.
While the zucchini is cooking, chop the herbs and get the batter ready.
Mix the eggs and 1/2 cup bread crumbs (or corn meal if using) until well combined. Add the grated cheese and chopped herbs to the egg mixture and mix. Add the cooked zucchini to the batter and gently stir to combine without breaking up the zucchini slices. Add more bread crumbs or cornmeal if the batter is too wet.
Make the Fritters
Heat 1 TB olive oil in a large skillet
Preheat oven to 200°F and place a baking sheet or oven proof plate in the oven.
Test to see if the skillet is hot enough by adding a teaspoonful of the batter to the pan. If the batter immediately sizzles, then the pan is ready. Finish cooking your sample then taste for seasoning. Correct with salt if needed.
Shape and slide one fritter at a time into the skillet. I like the fritters to look somewhat flat with the zucchini slices spread out and overlapping each other. Not mushed up. I scooped up the zucchini batter with a slotted spatula or spoon, then spread out the zucchini slices to make an even pancake. Once formed, slide your arranged fritter into the skillet. I used a rubber spatula or wooden spoon to encourage the fritter to slide off the spatula into the skillet in one piece. For each batch, 3 fritters fit comfortably into a 10-inch skillet. Patiently cook the zucchini fritters on one side for a couple of minutes, until it starts to get golden on the bottom. You want to handle them as little as possible, so flip them one time during the cooking process. With a thin flexible spatula, like a fish spatula, turn the fritter over and cook for a couple of minutes more. Move the finished zucchini fritters to the oven to keep warm. Repeat until all the batter is used.
Serve immediately as an appetizer or side dish with tomatilla salsa and yogurt or creme fraiche. Or, serve with parsley caper sauce.
I have made these fritters with bread crumbs, as the original recipe indicates, and also with corn meal and corn flour. The corn meal does not absorb the juices as well as the bread crumbs, but do add a nice texture and subtle flavor. You can add more of the filler if there is extra liquid in the bowl, or just let the juices drain out the bottom of the slotted spatula before you add the fritter to the skillet.
Any of the three options work well. The corn flour will make the fritter more pancake like.
Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.
The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.
I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.
This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.
Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.
As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.
Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.
I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.
A savory quick bread filled with cheese and fresh herbs makes for a wonderful snack or appetizer. This pairs exceptionally well served with chilled wine or cold beer.
This recipe is adaptable to suit any mood or taste. Cheddar, Swiss, Parmesan or other hard cheeses are great fillers with a variety of fresh herbs. I like chives with lemon thyme, but basil or any combination of herbs will taste great.
Anything goes with this bread.
The recipe is slightly adapted form Savory Cheddar-Chive Bread by Dorie Greenspan on www.seriouseas.com
1 3/4 cup (268 g) All-purpose flour
1 TB Baking powder
1/2 to 1 tsp Kosher salt (amount of salt depends on the cheese and other add ins)
1/4 tsp fresh ground white pepper
3 large eggs, room temperature
1/3 cup (75 ml) whole milk, room temperature
1/3 cup (75 ml) extra virgin olive oil
3 oz (75 g) coarsely grated cheese like Gruyere or cheddar
2 oz (50 g) diced cheese like Gruyere or cheddar
1/2 cup (125 ml) minced chives or other herbs
1 - 2 TB chopped lemon thyme
Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
Whether you are having just a couple of friends over for drinks or throwing a big bash, deciding on the appetizer menu has it challenges. There are so many considerations, like how much food, your guests eating preferences, and the ease of preparation being at the top of the list. One appetizer that is a great crowd pleaser is shrimp cocktail. I have yet to come across someone who does not like shrimp, unless they have a shellfish allergy.
I love shrimp cocktail and believe it is the cocktail party equivalent of the office water cooler. Everyone likes to mingle around the shrimp. It is a good place to catch up with your friends or introduce yourself to the other guests. Chatting and munching around the shrimp appetizer is an interactive icebreaker with a festive atmosphere. Politics and the opposing opinions are not discussed around the shrimp cocktail. Those heated discussions happen near the charcuterie platter where there are more questions than answers.
I discovered a shrimp cocktail recipe from Melissa Clark at the New York Times Cooking website. Her recipe reinforced a couple of ideas I already had. The first is roasting the shrimp instead of boiling them. I love roasted shrimp because the natural sweetness in shrimp becomes more concentrated. Also, I can season the shrimp any way I want, or not and it will still taste delicious. Often, boiling shrimp creates bland tasting waterlogged shrimp.
Second, she changed up the cocktail sauce to an aioli. It is a brighter and spicier dipping sauce and not too sweet. Have you ever tasted cocktail sauce that is nothing but ketchup and horseradish? Yuck. This recipe makes a cocktail sauce with traditional ingredients, but with a different technique.
There is one problem I have with her aioli recipe: it is impossible to make as directed. I have tried and tried on multiple occasions, but I cannot get the sauce to the consistency of an aioli. Whenever I make it, the cocktail sauce is runny, like a salad dressing, and nothing like aioli. Maybe, based on the photograph with her recipe, that is how it’s supposed to be. I wonder.
Try these other great appetizers with Roasted Shrimp Cocktail
After going through a bottle of Aleve to relieve the cramp in my right arm from whisking oil and egg yolk for hours, I gave up and adapted her recipe. Remember, ease of preparation is a key consideration making appetizers. So, whenever I make roasted shrimp cocktail I do one of two options. One, I make homemade mayonnaise using my immersion blender and then add the remaining ingredients. Or, I use store-bought mayonnaise and mix everything together. Making the cocktail sauce with the mayonnaise makes it creamier, but it still has the great bite from the horseradish and Sriracha sauce. This might be considered cheating, but I am a much happier person.
Roasted shrimp cocktail is an easy appetizer to make and a great crowd pleaser. It takes less time to roast the shrimp than it does to boil water for a traditional shrimp cocktail recipe. The shrimp is sweet with and added kick from garlic and paprika that taste delicious as is, or spiced up the creamy cocktail sauce. Serve this appetizer at your next get together and the shrimp platter will be empty before you know it.
Roasted shrimp cocktail is an easy appetizer to make and a real crowd pleaser. I like to season the shrimp before I roast it to add more flavor. This is a creamy cocktail sauce made with homemade mayonnaise, horseradish and sriracha. It you want a tangier sauce you can mix in some yogurt or sour cream. Keep the creamy ingredients on the light side so the horseradish and sriracha are prominent.
This recipe is adapted from, Roasted Shrimp cocktail with Aioli by Melissa Clark from the New York Times Cooking website.
1 garlic clove
1/2 cup / 125 ml homemade mayonnaise or store bought
Peel the garlic and slice in half lengthwise. Remove the green germ from the middle and rough chop the garlic. Add a pinch of Kosher salt and make a garlic paste with the side of your knife. Angle the knife so the blade is almost parallel to the work surface and press down on the garlic with the side of the knife and smush the garlic. Move the knife back and forth pressing down on the garlic. Periodically wipe the collected garlic off the blade of the knife. Continue to press back and forth on the garlic until a smooth paste. Set aside.
Add the mayonnaise, garlic paste, sriracha, horseradish, ketchup and lemon juice to a small bowl and mix. Correct the seasoning to desired taste. Spoon into a serving bowl, cover with plastic wrap and store in the refrigerator until you are ready to serve. Can be made one day ahead.
Preheat the oven to 425˚F
Place the cleaned shrimp on a sheet pan then add the remaining ingredients to the shrimp. Toss the shrimp with your hands to get the seasoning and oil mixed evenly over the shrimp. Place in the oven and bake until the shrimp is just done. The shrimp will no longer be translucent. It is very eay to overcook the shrimp, so watch them closely. The shrimp should take 7 to 10 minutes. I start checking at the 5-minute mark to gauge the progress.
Serve the shrimp warm or at room temperature with the creamy cocktail sauce.
How many servings you will get will depend on how many shrimp you get per pound. For an appetizer, I figure 4 shrimp per person when I have a small get together. For a larger crowd, I will not count out the shrimp, but buy a general amount and hope everyone gets at least one.
For a serving size for an entree, I figure 6 shrimp served along with other side dishes like pasta or rice, and vegetables.
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It’s also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980’s from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won’t require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and sweet basil are a wonderful combination in this frittata. The zucchini is grated, salted and squeezed of excess juice to create a quick and easy meal with warm summer flavor. This is a light meal perfect for any time of the day or occasion.
Recipe from Cucina Fresca, by Viana La Place and Evan Kleinman.
1 lb / 453 g zucchini
About 1 tsp/ 4g Kosher salt
4 TB / 36 g Olive oil- divided
3 garlic cloves, minced
1/4 cup / 29 g Parmesan or Romano cheese
1/ 2 cup / 14 g coarsely chopped basil leaves
Fresh ground pepper to taste
Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
Pre-heat the oven to 400˚F
Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o’clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o’clock, 6 o’clock and 9 o’clock. This will help the middle of the eggs cook.
When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.