Success, the night came and went and I'm still here to tell the tale! Oh my gosh it was so much fun! I loved it. The food was great and the wine was tasty and the company of friends was outstanding! I recommend everyone do this. I had comments like "it was great to know what I had to bring and have the recipe" and "when's the next one?"
I have to admit I would like to have the next one right away if I could, but it does take some planning. But it's fun planning, like looking through cookbooks, magazines and the internet to find recipes that you want to try.
I have to admit I would like to have the next one right away if I could, but it does take some planning. But it's fun planning, like looking through cookbooks, magazines and the internet to find recipes that you want to try.
So I thought to get things started I would include the recipes that I shared with my guests for them to choose from and that they made to enjoy alongside the grilled sirloin steak and venison loin that I had marinated and then grilled. I had made hamburgers and sausages for the kids and some of the older kids enjoyed the salads too.
We had served some appetizers too like cheeses and charcuterie which is always a great way to start a party. There were a few other little nibbles too including sour cream and onion potato chips!! Kids loved that but so did the adults. I'll see if they'll post some comments to say what they thought of the evening and hopefully inspire many to do the same. I know I want to make this a regular thing and who knows what will come of it. perhaps not only new recipes but new friendships and a guaranteed good time.
Grilled Potato and Garlic Salad
Potato salad is boring, so here I’ve punched it up by grilling the potatoes and adding tons of garlic for an added kick of flavour. This is great for a picnic tote along too!
6 Yukon Gold potatoes, scrubbed 6
1/3 cup extra-virgin olive oil 75 mL
¼ cup chopped fresh basil 50 mL
1 tbsp chopped fresh rosemary 15 mL
½ tsp each salt and pepper 2 mL
1 head roasted garlic 1
2 tbsp chopped oil packed sundried 25 mL
tomatoes
2 tbsp balsamic vinegar 25 mL
1 tsp Dijon mustard 5 mL
Pierce potatoes all over with fork. Place in microwaveable container with ¼ cup (50 mL) water. Cover with plastic wrap. Cook on High for about 12 minutes or until tender. Let cool slightly.
Meanwhile, whisk together 3 tbsp (50 mL) of the oil, basil, rosemary, salt and pepper.
Slice potatoes into thirds. Toss with oil mixture. Place on greased grill over medium-high heat for about 15 minutes or until crisp and golden. Remove to platter.
Squeeze garlic into bowl. Whisk in remaining oil, tomatoes, vinegar and mustard. Spoon over potatoes.
Makes 6 servings.
Insalate Panzanella (Panzanella Salad)
Bread salads often seem heavy, with so much stale bread. In this salad I have lightened up on the bread and added tons of tomatoes and a little Prosciutto and roasted red peppers. This is summer on a plate.
4 ripe tomatoes
1 jar (340 mL) roasted red peppers, drained
2 cups (500 mL) chopped toasted or grilled Italian bread
6 oz (200 g) sliced Prosciutto, chopped
1/2 cup (125 mL) chopped fresh basil
1/4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) red wine vinegar
1 small clove garlic, minced
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1 mL) each salt and pepper
Cut each tomato in half and remove most of the seeds. Chop into bite size pieces and place in large bowl. Slice roasted red peppers into thin strips and add to bowl with bread, Prosciutto and basil.
In small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper. Pour over tomato mixture and toss to coat. Let stand for 15 minutes before serving for bread to soften.
Makes 2 to 3 servings.
Tip: To toast bread simply place on baking sheet and toast in 400 F (200 C) oven for about 10 minutes, turning once or until golden. Let cool.
To grill bread brush slices with oil and place on medium high grill for about 5 minutes or until golden and crisp.
Bread salads often seem heavy, with so much stale bread. In this salad I have lightened up on the bread and added tons of tomatoes and a little Prosciutto and roasted red peppers. This is summer on a plate.
4 ripe tomatoes
1 jar (340 mL) roasted red peppers, drained
2 cups (500 mL) chopped toasted or grilled Italian bread
6 oz (200 g) sliced Prosciutto, chopped
1/2 cup (125 mL) chopped fresh basil
1/4 cup (50 mL) extra virgin olive oil
3 tbsp (45 mL) red wine vinegar
1 small clove garlic, minced
1 tsp (5 mL) dried oregano leaves
1/4 tsp (1 mL) each salt and pepper
Cut each tomato in half and remove most of the seeds. Chop into bite size pieces and place in large bowl. Slice roasted red peppers into thin strips and add to bowl with bread, Prosciutto and basil.
In small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper. Pour over tomato mixture and toss to coat. Let stand for 15 minutes before serving for bread to soften.
Makes 2 to 3 servings.
Tip: To toast bread simply place on baking sheet and toast in 400 F (200 C) oven for about 10 minutes, turning once or until golden. Let cool.
To grill bread brush slices with oil and place on medium high grill for about 5 minutes or until golden and crisp.
Chocolate Toffee Ice Cream Sandwiches
All I can say is hide these from your family! Addictive and so creamy, the ice cream and cookie make this a summertime treat for every night.
1/2 cup (125 mL) salted butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) baking powder
Pinch salt
3/4 cup (175 mL) mini chocolate chips
3/4 cup (175 mL) toffee chips
4 1/2 cups (1.125 mL) vanilla ice cream
In large bowl, using electric mixer beat butter and sugars until fluffy. Add egg and vanilla and beat until combined.
In another bowl, whisk together flour, baking soda and powder and salt. Stir into butter mixture and stir until smooth. Add chocolate and toffee chips until well combined.
Drop 2 tbsp (25 mL) of the dough onto parchment paper lined baking sheet and bake in centre of 350 F (180 C) oven for about 15 minutes or until golden. Let cool on pan on rack. Repeat with remaining dough.
Take one cookie and place 1/2 cup (125 mL) of the ice cream on bottom half. Sandwich with another cookie pushing to get ice cream to outer edge. Roll outside edge in toffee chips if desired. Wrap in plastic wrap and freeze for about 2 hours or up to 2 weeks.
Makes 9 sandwiches or more if the cookies are smaller!
All I can say is hide these from your family! Addictive and so creamy, the ice cream and cookie make this a summertime treat for every night.
1/2 cup (125 mL) salted butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
2 tsp (10 mL) vanilla
1 1/2 cups (375 mL) all purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) baking powder
Pinch salt
3/4 cup (175 mL) mini chocolate chips
3/4 cup (175 mL) toffee chips
4 1/2 cups (1.125 mL) vanilla ice cream
In large bowl, using electric mixer beat butter and sugars until fluffy. Add egg and vanilla and beat until combined.
In another bowl, whisk together flour, baking soda and powder and salt. Stir into butter mixture and stir until smooth. Add chocolate and toffee chips until well combined.
Drop 2 tbsp (25 mL) of the dough onto parchment paper lined baking sheet and bake in centre of 350 F (180 C) oven for about 15 minutes or until golden. Let cool on pan on rack. Repeat with remaining dough.
Take one cookie and place 1/2 cup (125 mL) of the ice cream on bottom half. Sandwich with another cookie pushing to get ice cream to outer edge. Roll outside edge in toffee chips if desired. Wrap in plastic wrap and freeze for about 2 hours or up to 2 weeks.
Makes 9 sandwiches or more if the cookies are smaller!
We also tried out some recipes from Family Circle this month as they did a great job with 25 Supper Salads. We enjoyed the Italian Escarole Salad and Frisee, Figs and Prosciutto with Walnut Vinaigrette. Check out the issue and the great recipes to enjoy with your barbecue. They worked really well for sides and from what I heard, they were easy to follow and replicate. Although I must admit it was even easier to eat!
