I need to fix a date-type picnic lunch and I’m not sure what to pack. I wanted to do something a little more interesting than just sandwiches. Last time I made wraps and then had fruit for dessert, but I would like to do something a little different this time. Here are the requirements:
[ol]
[li]Portable and easy to carry in a cooler[/li][li]Must be served cold [/li][li]Must be easy to eat (we will not be at a table)[/li][li]Preferably on the “light” side (don’t want to eat anything too heavy)[/li][li]Since this is a date, I’d like to make something a little “romantic” (not hoagies from the deli)[/li][/ol]
I was considering salads (individual tupperware bowls) with cold chicken, pasta, and cheese tossed in, then add dressing and shake them up (with the lids on) right before we eat, but I don’t know if that’s too complicated.
I don’t have a recipe, but basically it’s pasta (farfalle, rotini, penne, or whatever), mayo or ranch dressing, chunks of chicken breast meat, gorgonzola, grapes, and maybe some chopped walnuts and celery. Cook and drain the pasta, add the dressing, fold in the cheese, fold in everything else, chill.
In addition to the salad, a selection of cheeses and a baguette is good. If you have a Trader Joe’s near you, they have a good selection with decent prices. I’d suggest a bit of triple-cream brie, chèvre (soft goat cheese), havarti, and maybe a couple of others. Some tart apples would be nice.
Red wine. (The only time to drink white wine is when you run out of red.)
I think salads would be a bit awkward in a picnic setting. “Romantic picnic” suggests “finger foods” to me. The most complicated thing I’d try would be something like small stuffed tomatoes (perhaps with crumbled bacon and/or pesto). Mini-kebabs might be in order–bite-sized bits skewered on toothpicks. Fruit (melon pieces, grapes, banana slices would be my preference) for sweet skewers. For savory skewers, cheese and hard sausage–maybe olives, if both of you like them. Small bruschetta rounds could be nice.
This sounds really good, but will it not get “goopy” if it sits in dressing for a couple of hours? Or does that make it better?
We are going to be out on a boat, and it will be very hot; I like your idea with the cheeses, but I’m not sure if they would get too melty out in the sun.
Ironic that I described this to a girlfriend this very afternoon, my favorite picnic packing for evenings at the Hollywood Bowl; the Muffaletta Sandwich.
Get a small sourdough boule, slice off the top and hollow out the bread. Fill with layers of mozarella and/or provolone cheeses, fresh basil, roasted bell peppers, salami and/or mortadella, andolive tapenade. Drizzle in a little oil and vinegar and replace the top of the bread. Wrap tightly and don’t eat for several hours, allowing the flavors to meld together.
You want enough dressing to coat, but not so much it’s swimming in it. In my experience, pasta salads hold up pretty well if the dressing isn’t overdone.
I had assumed a cooler of some sort. (i.e., one that would fit into a hamper.) Brie is best served ‘room temperature’, and nice and soft. Might be a little problematic in the hot sun, but if you can keep them in one of those little lunch coolers until you’re ready to eat it should be fine. I was going to suggest some blue cheese (Roquefort or gorgonzola), but if you have the gorgonzola salad you wouldn’t want it. If you forego the salad, it would be good to have in the selection (assuming you and your date like blue cheese). Pears would be good to have along. Oh, and some nuts.
Not sourdough! :eek: Muffaletas should be made with a round Italian loaf.
Here’s a recipe I stole:
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained
Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
For the sandwich:
1 round loaf italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese,sliced
1 cup olive salad with oil
Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with olive salad and the top half of the bread. Cut in quarters. Enjoy!
Personally, I prefer my muffalettas heated so the cheese is melty. Cold ones are OK, but they’re best if they’re hot – which isn’t an option in this case. I don’t know how ‘romantic’ they are. These are ‘eat over the sink’ sandwiches, best washed down with some Dixie lager. (It’s… ‘not the best’ beer, but some foods are just good with chugging beer.)
The best muffaletta I ever had had a lot of crushed garlic in the spread; I think it was chopped black & green olives, balsamic vinegar, olive oil, and a good amount of crushed garlic. I still dream of it.
Haha I’m sorry, but I just saw this and immediately thought of the Online Dating thread where you asked why anyone would have a picture of them and their giant boat/car/etc. I guess you guys hit it off ;).
PS Lots of boats have coolers, either built in or in storage compartments. You may be able to serve whatever you want, without limit.
[li]Portable and easy to carry in a cooler[/li][li]Must be served cold[/li][/QUOTE]
A little clarification please. You’ll have a cooler? To keep things cool/cold? Will it have ice or equivalent in it? I assume “served cold” means “not heated up” rather than “served chilled,” but if you do have a cooler with ice (and/or intend for things to be served chilled) why is cheese in the sun a concern? Surely it can stay in the cooler until a few minutes before it’s eaten, and it won’t melt in a few minutes.
Anyway, my suggestion is sardines (good ones, in oil, buncha small fish squeezed into the can like…), cheeses (two will do, I favor gruyere* and sharp cheddar), and bread or crackers. Best served with wine.
*Gruyere as in actual cheese, not the wedges of cheese food product wrapped in foil. Swiss is a reasonable alternative.
Given the season, maybe a caprese salad? I’ve been eating a ton of this lately: just slice up fresh mozzarella and the best tomatoes you can find and some basil, layer it or chop it into a salad, and add salt, pepper, and olive oil. It’s totally delicious, and would probably be good on a picnic. To maintain the tomatoes, you might want to bring the olive oil separately and drizzle it on top just before eating.
If she’s on a boat, she only has to worry about Sea Bears.
Anyway, romantic picnic foods? Things you can feed each other. Finger sandwiches. (Maybe the classic cucumber sandwich; very refreshing on a hot summer day.) Finger fruit (melon balls, strawberries, raspberries, etc.). You could even do a couscous salad, which is traditionally eaten with the hands. This website has recipes for three ways to make it.
