22 May 2012

camp. the first weekend of the year.







camp mornings.
quiet & cozy.
homemade granola...anyway you like it...
& most importantly, many mugs of coffee. 





spring cleaning & a little hard work. 





the mug shots.
Franklin, Hannahbelle, Seamus & Maude (oh, Pete is hidden in there too).















& of course, lots of food. 
Also Jediah's fire-skills & Maine kitten t-shirt (this might be the last year for it)!

on the menu:

veggie stuffed veggies
grilled potatoes in lemon-parsley dressing
shrimp with horseradish cocktail sauce
the wedge with homemade blue cheese dressing

veggie stuffed veggies.
This was done on a smokin' hot fire, but can be done under a hot broiler or on a grill. The measurement are also not super specific here either because this was a camp-meal.

pick your veggie vessels (mushrooms, peppers, squash, eggplant), drizzle with extra-virgin olive oil

6 marinated Bocconcini, chopped
1/2 jar of grilled marinated artichoke hearts
1 vine ripened tomato, chopped
1/2 red onion, chopped
a handful of fresh spinach, chopped
a handful of parsley, chopped
sea salt & cracked pepper

  1. Mix stuffing ingredients in a bowl. 
  2. Stuff, the veggies vessels. Place on a well heated grill & cook until the vessels are tender & cheese is all melty. 


grilled potatoes in lemon parsley dressing.
Again this can be done under a broiler...just keep an eye on the potatoes to make sure they don't burn too badly.

6 large potatoes, cleaned, cut into wedges & parboiled until a fork can pierced them
1 head of garlic

  1. Drizzle potatoes & whole head of garlic with extra virgin olive oil. Put on grill pan & cook until tender & charry--about 10 minutes. 
  2. When done, put on a serving platter & squeeze out garlic & squash with the backside of a fork.

for the dressing:
the juice of 1 lemon
1 cup parsley, chopped
1/2 cup extra-virgin olive oil
sea salt & cracked pepper

  1. Whisk until combined. Mix together with grilled potatoes & squashed garlic. 




happy eatings & cheers!

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