Sun-friendly foods?

[Jessica]

Some of my friends are coming into town this weekend for a Wine & Jazz Festival & I wanted to pack some food - because the food vendors are very expensive & we need to eat if we're going to be drinking wine in the sun all day!

The only problem is they don't allow coolers on the property. I was going to pick up some good crusty bread & cheeses, but I also wanted to make something more substantial. Anyone know any recipes that are safe in the sun for a few hours - it's supposed to be in the 90s. x(

Thanks, everyone! :)

[eyesroll]

1. Salami, olives, pickled veggies?

Throw a plastic bottle filled with water in the freezer the night before, and then toss it in your food bag. It'll keep the contents semi-cool but won't be a "cooler."

[Stinky The Clown]

2. Just like the shepards of old

all that stuff travels well in the heat. I'd add some cheese, too. And some nice crusty bread. You won't miss your cooler.

[Jessica]

4. Great idea ...

I also have an ice pack in the freezer (was packed w/ Godiva chocolates I ordered :)) - I'll throw that in, too. Thanks!

[Warpy]

3. Get thee to a drugstore

and get some of those gel packs you can freeze.

Several of them surrounding perishable food in a backpack will keep the food cool enough for several hours to be safe from morning until noonish. Line the backpack with foil for even more protection.

However, if you're pressed for time and don't have time to freeze the packs, bread, fruit and cheese are a classic combination and you can't go wrong with it.

[Jessica]

5. Thanks ....

Those kinds of foods will probably be best to eat in the heat as well - don't need anything heavy.

[politicat]

6. Tabouli!!!

Goes great with wine, too.



Recipe: Tabouli
Tabouli, sometimes spelled tabbouleh or tabouleh, is a cold Lebanese salad made with bulgar wheat, lemon, garlic, tomatoes, mint, and parsley.
Yield
6-8 servings
Time
1½ hours
Tools
• medium bowl
• wooden spoon
• plastic wrap
Ingredients
• 1 c bulgar wheat, dry
• 1½ c boiling water
• ¼ c lemon juice
• ¼ c olive oil
• 2 cloves garlic, minced
• 1-1½ t salt
• black pepper
• 4 scallions, minced
• 1 packed c parsley, minced
• 10-15 mint leaves OR 1-2 T dried mint, chopped
• 2 medium tomatoes, diced
Directions
Put the bulgar in the bowl, cover with water, and let stand until tender, at least 20 minutes.
Add lemon juice, oil, garlic, salt, and pepper and mix well. Cover and refrigerate for at least an hour.
30 minutes before serving, mix in remaining ingredients. Serve cold.


It carries well, and if you're not picky, you can carry a single bowl in a backpack and several spoons to share.

Have you looked into a cooler-backpack? I saw one at the sporting goods store last week; looks just like a backpack, but has a cooler compartment in the middle. (I was thinking it would be good padding for my laptop, too.....)

[wakemeupwhenitsover]

7. How fun!

Bought cheese & crackers can be great, or you could try one of the recipes below if you want to go that route.

Spicy Cheese

8 oz mascarpone, fresh ricotta or soft goat cheese (chevré)
2 garlic gloves, very finely chopped
2 tbs extra virgin olive oil
2 small dried hot red peppers, stems, seeds removed & very finely chopped
salt
pepper

Combine all ingredients & mix well. Cover tightly & refrigerate for at least 48 hours. Bring to room temp before serving. Service with focaccia or grissini.

Parmesan spread

Can be refrigerated for several days. Bring to room temp before serving

8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups olive oil

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)
Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving. Serve w/bread.

Cheese crackers
3/4 cup all purpose flour
Pinch celery salt
1/3 cup unsalted butter, cut into cubes & chilled
1/3 cup grated cheddar
2 tbs grated Parmesan
1 egg yolk
1 egg, beaten
1 tbs finely grated Parmesan

Preheat oven to 375. Brush two baking sheets w/melted butter & refrigerate.
Sift flour, celery salt & pinch of salt & pepper together. Add butter & cut in. When flour has almost disappeared, add cheese until mixture is blended & coming together in rough lumps. Make a well in the center & cut in the egg yolk until combined. Gather & form ball. Wrap in plastic & flatten. Chill for about 20 minutes until firm.
Place dough on lightly floured surface. Cut in half & roll each into an 8-inch square 1/4 inch thick. Cut each square into 16 small squares, then cut each square in half to form triangles. Using a flexible spatula, place triangles on baking sheets & chill for 30 minutes.
Brush each triangle w/beaten egg & sprinkle w/pinch of Parmesan. Bake for 10 minutes or until brown. Place on wire rack to cool. Repeat w/remaining mixture.
Vary mixture using poppy seeds or Parmesan mixed w/a pinch of cayenne.


Cheddar Parmesan Crackers


4 oz grated cheddar
2 oz finely grated parmesan
¾ cup flour
¼ tsp dry mustard
¼ tsp kosher salt
1/8 tsp cayenne
4 tbs softened butter cut into small pieces
2 tbs water, plus more if needed

Place all ingredients except butter & water in food processor. Pulse 5 times. Add butter & pulse again until butter is the size of BBs. Add water 1 tbs at a time & pulse until dough holds together. Add more water if needed.

Turn dough onto wax paper. Roll into a log 9 to 10 inches long & square off ends Refrigerate for at least 2 hours & up to 2 days. Or freeze up to 1 month.

Cut log into ¼ inch thick slices. Arrange on baking sheet 1 inch apart. Bake for 8 to 10 minutes at 375. Turn & bake for 3 to 5 minutes longer.

best.