Costco Connection - August 2005

This recipe is a great way to enjoy your veg-gies, without the mess!

Picnic Pleasures

Preparation time: 1 hour plus chilling Cooking time: 20 minutes

Ingredients

• 1 round crusty loaf of bread

A prepared picnic means no panic

• 1 fat garlic clove, lightly crushed

• 15 ml ( 1 Tbsp) extra virgin olive oil

• 1 medium or 2 small aubergines [eggplant], sliced and grilled

By Frank Bordoni

Ilove picnics. I have always always makes the day more
loved the romance of a festive and memorable. But
long drive in the country, a in leaving the security of your
deserted riverbank or secluded kitchen behind, don’t forget
grassy knoll, and a bulging that picnics without the panic
wicker hamper packed with requirecarefulplanning.
delicious food and a bottle of The best advice I ever
chilled Chablis. heard for picnic packers came
Apparently the word from Miss Piggy the Muppet,
“picnic” first appeared in France who said, “Never eat more
in 1748 and is derived from than you can carry!” So forget
the French pique-nique, mean- the plates, cutlery and table
ing “a fashionable, social entertainment” manners, and keep it rustic and robust.
in which each guest provides a share of the Choose foods that travel well, such as
food. In other words, pique-nique was a pies, sliced cold roasted meats or chicken
more elegant way of saying “potluck.” This drumsticks (on the bone if possible—that way
tradition of potluck certainly lives on at a they provide their own handles), bread and
good many picnics (especially mine), but pickles. A simple wine, cheese and fruit spread
the word picnic has developed a much is often the most indulgent and fanciful setup.
broader meaning, encompassing virtually Don’t bother with butter, which only goes yel-
any portable meal. low and runny; instead try olive oil. Swap the
Hosting a picnic is a wonderful way to salad leaves for grilled vegetables, and stick to
entertain that offers many advantages; with a cakes and fresh fruit for dessert. If you prefer
little creative thinking almost any meal or cel- sandwiches, look for breads that will not go
ebration can be turned into a fresh-air pleasure. soggy quickly, such as flat breads, bagels or
I always approach cooking and menu rustic country loaves with thicker crusts. survive the wilderness, secure in the knowl-
planning for picnics in much the same way I I hope I have tempted you to go and pack edge that, whatever else may happen, you at
do for parties. I want food that is delicious, your basket, ready to spend long spring week- least remembered to pack the corkscrew! C
will impress my guests and can be prepared as ends and endless summer days on a culinary
much as possible in advance. After all, what quest around the country. No matter the Costco member Frank Bordoni caters for
good is entertaining if you never get to have event—party, family gathering or romantic high-profile clients and provides consultancy to
any fun at your own party? picnic for two—take the damper off your ham- restaurants. He can be reached via e-mail at

MARK MOODY

• 2 medium courgettes [zucchini], sliced and grilled

• 15 ml ( 1 Tbsp) pesto

• 2 sweet red peppers, roasted, then sliced

• 125 g ( 4 oz) sliced mozzarella

• 5 or 6 sun-dried tomatoes

• 12 leaves of fresh basil

• 175 g ( 6 oz) black olives, chopped

• 1 small red onion, sliced

• Sea salt and freshly ground black pepper

• Handful of wild rocket leaves [arugula]

1. Slice the top off the loaf of bread and hollow it out, leaving a thick crust all the way around. Rub the inside of the loaf with the garlic clove and drizzle with the olive oil. Place aubergine, courgette, pesto, peppers, mozzarella, sun-dried tomatoes, basil, olives and onion inside the loaf, building it up in layers and seasoning as you go. When you have filled the loaf, push the filling down well to remove any air pockets and top with the rocket leaves.

2. Replace the bread “lid” and wrap the loaf tightly in plastic wrap. Press and weigh the loaf down so that the centre is lightly compressed, and put into the refrigerator for at least 4 hours to set up. To serve, cut the loaf into wedges. Serves 6.