It has begun, the summer concert season. The first of this summer’s concerts at Red Butte Gardens is tomorrow night with Steve Martin and his banjo and band…yes, that Steve Martin. I will be attending with friends, picnic basket laden with a movable feast.
There is something about eating on blankets, laid out corner to corner with neighboring concert-goers, under the stars (or rain showers), bundled in warm jackets and jeans waiting for the shows to begin.
Eyeing the picnic baskets of the blankets in close proximity always intrigues me. Some folks prepare meals from scratch, others pick up a bucket of fried chicken, some packaged salads and bags of chips. Personally, I like to pack a small buffet. Something for everyone. Even those not included in the party but are oogling the fare. We share.
It seems that food tastes better when eaten with rudimentary utensils. No crystal, no china, no silver. Just sturdy plastic glasses, plates and forks. Passing the platters of cheese and fruit, muffaletta sandwiches, chunky potato salad, sliced tomatoes with basil and mozzarella, and of course a sweet to finish off the meal always seems more appetizing when balanced precariously. Bottles of fine wines are opened. Glasses are filled before and during the concerts. It’s a fine way to spend a summer’s evening. Bundled with friends, sated from fine foods, and the sounds of live music, from banjo strumming ragtime to symphonic movements and operatic choruses.
Here are a few menu ideas and recipes that might bring enjoyment to a summer evening under the stars, prepared with love at home, then transported to your favorite location.
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| From blog |
Caprese Sandwich with Portobello Mushrooms
Caprese incorporates the flavorsome combination of basil, tomatoes and mozzarella. With the addition of grilled portobellos, this sandwich provides a more substantial meal. Perfect for take-along picnics when the dressing is drizzled on the sandwich just before ready to serve.
2 tablespoons olive oil
1 teaspoon kosher salt
1 clove garlic, minced
4 large Portobello mushrooms, stems removed
1 red onion, sliced into four ½” thick slices, keeping the onions in tact, not in rings
4 focaccia, ciabatta or Kaiser rolls, about 4” diameter
1 cup mixed greens, 1 cup baby spinach or 4 red leaf lettuce leaves
8 ounces fresh mozzarella, thinly sliced into 8 slices
2 large beefsteak or other meaty tomatoes in season, sliced into 8 slices
1 cup fresh basil leaves
Dressing
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 clove garlic, minced
Combine the olive oil, salt, and garlic in a bowl. Brush both sides of mushrooms with oil mixture. Heat a skillet, indoor grill pan or outdoor grill to medium. Cook the mushrooms over medium heat for 3-4 minutes per side, until softened. Brush the onions
with the oil mixture and grill for 2-3 minutes per side. (Can be done several hours ahead).
Cut the bread in half horizontally and place the greens on bottom half of each bread, two slices of mozzarella, 2 slice of tomato, a few basil leaves, one grilled mushroom, and red onions. Whisk ingredients for dressing in a small bowl. Drizzle each of the sandwiches with some of the dressing, place the tops on the sandwich, cut in half horizontally, and serve at once. Makes 4 whole/8 half sandwiches.
NOTE: If transporting the sandwiches, assemble them without the dressing, and then dress the sandwiches just before serving.
