Riviera Pan Bagnat by Mary Leonardi-Cattolica Sansen

Riviera Pan Bagnat

Pan bagnat means wet bread in French and is a a fairly common sandwich found along the French and Italian riviera. Some people credit this as an Italian dish, but it actually comes from Nice, about 100 miles from here. This is an authentic version with a few Genovese additions. Or at least this Genovese’s additions;-) At one time Nice was part of the Republic of Genova, and later part of Italy. It’s where Garibaldi was born. OK, history lesson over, here’s the recipe;-)

Makes 4 4″x4″ sandwiches

1 1/4 sheet of fresh focaccia sliced in long quarters
1 clove garlic, peeled and halved

Filling – Salade Nicoise (Note: authentic salade nicoise never has cooked vegetables in it. No potatoes, no green beans, no fresh tuna)

1/2 cup pitted riviera olives, here I used nicoise and taggiasche, always black.
3-4 small tomatoes, cubed, salted and drained
2 marinated artichokes, cubed
1 cucumber, peeled cored and cubed
2 hard boiled eggs, quartered
2 Tbsp. salted capers, preferably Pantelleria, soaked, rinsed and drained
4 salted anchovies, cleaned, rinsed and quartered
OR (never both, what a sacrilege!)
1/2 cup canned or jarred tuna
1/4 cup small leaf basil, preferably from Pra.
1/2 cup fresh young fava beans, removed from the pods and peeled…or squeezed, as you prefer
Salt and pepper to taste

Mix ingredients together and liberally coat with a nicoise or taggiasche olive oil, or with 1/3 of the vinaigrette

Vinaigrette

1/4 cup red wine vinegar
3/4 cup riviera olive oil
1/2 tsp dijon mustard
salt and pepper

Whisk vinegar, mustard, salt and pepper together. Slowly add the oil and whisk until emulsified. There will be plenty left over for another salad.

Assembly

Split the focaccia in half down the middle. This is hard to do with the real thing, so I typically slice off the bottom crust and use two pieces together. Rub liberally with garlic. If you’ve only used olive oil on your salad nicoise (which is the way salade nicoise is eaten), splash about 2 tsps of red wine vinegar on the focaccia. Otherwise, splash some of the vinaigrette on the bread.

Add the filling, wrap tightly in paper, and allow to sit for about an hour so the bread soaks up all the juices. When ready to eat, cover yourself in plastic, unwrap the top half and enjoy. Failure to heed my final instructions will result in you wearing salade nicoise for the rest of the day.

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Pork “Banh Mi” by Amber

Pork “Banh Mi” (inspired by it anyway!)

300 grams of sliced pork (labeled tagliata, pork loin or filet)
2 tablespoons Fish sauce
2 tablespoons Maple Syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly

To assemble sandwich:
Slices of your favorite bread (baguette or sourdough work perfect)
Quick Pickled slaw
Sliced Cucumbers
Cilantro (optional)

Combine all in marinade ingredients, add pork and let marinate. The longer the better. (I did overnight.)

For pickled slaw
Thinly slice cabbage, carrots, red pepper and green onion. Let sit in sweetened rice vinegar or vinegar with a spoon or two of sugar.

When you are ready to eat, cook slices of pork over very high heat in a bit of vegetable oil until done. Assemble sandwich. Eat and enjoy or wrap in kitchen paper and take to the park!

Marinade ingredients and idea from: http://food52.com/recipes/4817_caramelized_pork_bnh_m

Picnic Quiche by Sarah Topps

Here is our entry for the picnic competition. The recipe is for our quiche, which is just one of the great picnic foods and we always seem to fall back on. It travels well, is easy to make and you can use whatever leftovers you like from the fridge! Here we have used panchetta, asparagus, tomotoes, cheese and a red pepper.

For The Pastry:

175g plain flour
100g cold butter, cut into small pieces
1 egg yolk
4 tsp cold water
pinch of salt

200g pack bacon or panchetta, unsmoked or smoked
150g Cheddar, Pecorino or similar
50g Gorgonzola (if you like it)
6 asparagus spears
1 small red pepper
6 cherry tomaotes, sliced
1 small onion, sliced
100ml milk
200ml double cream or panna da cuccina
5 eggs , well beaten
salt and ground pepper
pinch ground nutmeg
chopped parsley

For the Pastry:

1. Put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Pulse until the mix binds together or if you don’t have a food processor, rub butter into flour with fingertips, then add egg yolk and water and bring into a ball. If you don’t have any fingertips, or are too lazy, buy ready made pastry as it is quite good these days.

2. Tip the pastry onto a floured surface, then roll out to fit your flan tin. Heat oven to 200C/fan 180C/gas 6.

3. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin).

4. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put in the oven and bake blind for 15 minutes. Cool for 5 minutes.

For the Filling:

1. While the pastry cooks, heat a frying pan, tip in the bacon and fry for a couple of mins until they start to colour.

2. Add sliced onions and peppers and fry gently until the onion browns.

3. Crack eggs into a large bowl and add milk, cream, seasoning and then whisk.

4. Scatter 1/2 the grated cheeses over the bottom of the pastry case. Top with half the egg and milk mixture, then arrange the chopped asparagus, bacon, diced Gorgonzola, peppers, onions, sliced tomatoes and parsley.

5. Add the rest of the egg mixture and top with the remainder of the cheese.

6. Carefully put back in oven on baking sheet.

7. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).

8.Let the quiche settle for 4-5 mins, then remove from the tin. Cool.

9. Enjoy your picnic!

Chicken Curry Pies by Marina Brandt

Home made pies for our picnic competition!!! My mom-in-law always made these pies when we went on a trip. Can fill with anything savoury. I made chicken curry pies.

PASTRY
Sift 250gm flour, into bowl with 1 teaspoon baking powder. Add 200 gm butter and season with a teaspoon of salt. Chop butter into flour until like bread crumbs. Mix one egg and add milk till 5 oz liquid. Add 4 oz to flour and mix (save 1 oz for brushing pastry) Roll out pastry and cut into round discs and fill with your left over curry, veggie stew or savoury mince. Fold and seal with a fork. Brush with egg and bake in 200 oven for about 30 minutes till golden. Can eat hot or cold.

Temple’s Picnic by Temple Perrotta

Here’s my entry for this week’s challenge–or I should say, entries. I decided to make an entire menu. The picnic basket featured is actually a backpack, with shoulder straps so you can wear it on your bike in search of the perfect place. So I kept the menu to a minimum.

MENU for a picnic

Goat cheese and dried tomato tarte
Fried chicken goujons
Cucumber and sour cream salad
Fresh strawberries

Goat cheese and dried tomato tarte:
Ingredients: prepared puff pastry, slightly aged goat cheese (log type), softened dried tomatoes, eggs, milk, s&p
Preparation: lightly oil a small pie pan and fit the pastry to it, trimming off excess; prick the bottom of the pastry and blind bake for 8 minutes in a 200°C oven; meanwhile whisk together the eggs, milk and salt and pepper; remove the pastry from the oven and gently press down any puffing; cut 1 or 2 dried tomatoes (you can buy them soft but if you didn’t, soften them in hot water before using) and press them lightly into the bottom crust; pour over the egg/milk combination and set enough slices of goat cheese on top to fit; decorate with remaining tomato pieces; return to oven and bake for 15 minutes, until the egg mixture has puffed up and a toothpick comes out clean; cool before eating.

Fried chicken goujons
Ingredients: chicken breasts, milk, flour, cooking oil, s&p.
Preparation: cut the chicken into strips and soak in a bowl of milk for 10 minutes; dredge them in flour till well coated; fry in deepish oil until golden brown; remove to a paper towel to drain: salt and pepper to taste (serve with a wedge of lemon if desired).

Cucumber and sour cream salad
Ingredients: fresh, firm cucumber with glossy green skin, sour cream, dill.
Preparation: without removing the dark green skin, slice cukes as thinly as possible, using either a vegetable peeler or mandoline; place them in a colander and sprinkle lightly with table salt, leave to drain for about 30 minutes; squeeze the cukes by hand to remove excess water and place in a bowl; add sour cream and dill and stir gently until well mixed.

Serve the fresh strawberries exactly as they are.
Wine: Gavi

Duck Crostini by Dwight Stanford

Picnic recipe. Another leftovers recipe. I made a roast duck today and with the extra, I used 200 gms of the cleaned meat, 4tbsp of the duck fat and cooked up 100 gms of pork sausage leftover in the fridge. I put them all in the kitchen aid until smooth, spread on my homemade multi-cereal bread toasted in the oven with a few drops of my EVOO on top. It is obvious by the presentation there is a woman about the house at present :). It went well with my red which is 75% Montepulciano and 25% Syrah with no oak aging.

Cole Slaw by Kim Vanzi

I make this all the time for BBQs and Picnics. I just love Cole Slaw. It is basic simple and so yummy.

Ingredients

About 6 cups of white & red cabbage
3 large carrots
1 cup mayonnaise
2 tablespoon of white sugar
1/4 cup balsamic vinegar
1/2 teaspoon salt
freshly ground black pepper

Shredding the cabbage and carrots. in a bowl mix the remaining ingredients. Pour over the cabbage and carrots. Cover and refrigerate overnight.
Some variations: Add crumbled bacon, raisins, cooked farro, rice, or nuts.

Quinoa Salad with Market Veggies by Tina Ferrari

I decided to use some of the vegetables I bought at the market this morning and make a quinoa salad for lunch today, and I think it would make a great picnic food item. If you can’t get a hold of quinoa you can use rice, couscous, farro, etc. This serves 2.

2 cups vegetable broth (I cheat and use broth cubes)
1 cup quinoa
1 bell pepper, diced
1 large tomato, chopped
3 or 4 radishes, sliced
1 tropea (red) onion, thinly sliced
1 carrot, grated
1/4 cup olive oil
1/3 cup lemon juice
dash salt and pepper, to taste

Preparation:
I generally use one part quinoa to two parts water, but in any event, follow the instructions on your package of quinoa. Cook the quinoa in vegetable broth (once the boils, turn down the heat to simmer it) until it fluffs up, about 15 minutes, stirring occasionally.

While the quinoa is cooking, whisk together the lemon juice, olive oil, salt and pepper.
Cool the quinoa a bit and toss with the vegetables and olive oil/lemon juice mix, stirring to combine well. Chill before serving.

Scotch Eggs by Maureen Plotts Horvath

The picnics I remember were the one’s my mother put together for eating on the side of the road on our trips to the Transkei, South Africa back in the sixties. It was close to an 8 hour trip and we would stop around noon for cold chicken, “Perks” steak pies, pasta salad and Scotch eggs washed down with home made lemonade. The Scotch eggs were my favorite….

As many hard boiled eggs as there are people. Wrap each egg in home made sausage meat, then roll in breadcrumbs and fry in about 1/2 inch of vegetable or olive oil until golden brown all over and sausage meat cooked through. Drain on paper towels. Split in half to serve at room temperature, with salt & pepper and HP sauce for dipping.