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All-Idaho picnic.

They gather wild greens, use local potatoes, beets, Idaho trout

To some Sun Valley residents, the best way to welcome summer's plenty is to take a walk and gather edible wild plants along the way. Afterward, they enjoy their harvest in a picnic that highlights these and other native foods.

Bill McDorman, an experienced naturalist, collects wild greens for a salad. Caterer Selene Islams uses local potatoes in a salad laced with dill, while smoked Idaho trout flavors her cheese salad. A vinaigrette flavors cultivated mushrooms, and a mustard dressing cloaks garden-grown baby beets.

Mr. McDorman also brings his specialty, tangy sourdough scones, made with hundred-year-old starter. Jelly and cheese accompany the scones.

Adapt this meal for spring or summer dining, in the fields or on the patio.

Sun Valley picnic

Wild Green Salad

Potato Salad with Dill

Smoked Trout Salad

Mushrooms with Garlic Vinaigrette

Beets with Honey Mustard Dressing

Sourdough Scones

St. Andre Cheese Wild Grape Jelly

Dry Sauvignon Blanc Sparkling Cider

Wash and crisp greens; add dressing just before serving. The other salads can be prepared ahead. Make the scones in the morning, thaw frozen ones, or buy rolls.

Novices should use cultivated greens for the salad. But if you know wild greens, or have experienced guidance, you can look for greens and flowers in the field-or your garden -so long as you don't forage where pesticides or other toxins may be present. Never experiment on your own.

This salad uses cultivated greens in place of wild ones. Many taste similar to those found in the wild. Cultivated sorrel, watercress, mint, dandelion, mustard, and shallots have flavors reminiscent of their untamed ancestors. Good-tasting weeds such as lamb's-quarters, Bermuda buttercup, and sour dock have a mild acidity

Wild Green Salad

12 cups bite-size greens (spinach, sorrel, watercress, fresh mint leaves, young dandelion leaves, or mustard greens; choose several kinds), washed and crisped, tough stems removed

1 cup thinly sliced celery

2 tablespoons thinly sliced shallots

1/2 cup edible flowers or petals (Bermuda buttercup, calendula, nasturtium, mustard, radish, sunflower), optional

1/2 cup salad oil

2 tablespoons lemon juice

Salt and pepper

In a large bowl, combine greens, celery, shallots, and flowers. Mix oil and lemon juice; pour over salad and mix. Add salt and pepper to taste. Makes 6 servings.

Per serving: 131 cal.; 2.1 g protein; 4.8 g carbo.; 12 g fa t, 0 mg chol.; 50 mg sodium.

Potato Salad with Dill

2 pounds medium-size red thinskinned potatoes

Dill sauce (recipe follows)

Salt and pepper

Red bell pepper slivers (optional)

In a 5- to 6-quart pan, bring about 3 quarts water to a boil. Add potatoes, cover, and boil gently until tender when pierced, 25 to 30 minutes; drain. When cool, cut into '/4-inch-thick slices.

Mix sauce and potatoes with salt and pepper to taste. Serve, or cover and chill up to 1 day. Top with bell pepper. Serves 6.

Per serving: 254 cal.; 3.1 g protein; 28 g cargo.; 14 g fat, 0 mg chol.; 39 mg sodium.

Dill sauce. Mix 6 tablespoons salad oil, 1/4 cup dry white wine, 2 tablespoons white wine vinegar, 3 tablespoons minced fresh dill or 1 tablespoon dry dill weed, 2 tablespoons minced green onion, and 1 teaspoon Dijon mustard.

Smoked Trout Salad

1/2 pound smoked trout, boned, skinned, cut into 1/2-inch strips

1/2 pound jarlsberg cheese, cut into julienne strips

2 cups red or green seedless grapes

2 cups thinly sliced celery

Sherry mayonnaise (recipe follows)


1 tablespoon canned green peppercorns, rinsed and drained

In a large bowl, combine trout, cheese, grapes, and celery. Add mayonnaise; mix gently. Add salt to taste. Pour into serving bowl; sprinkle with peppercorns. Serve, or cover and chill up to 1 day. Serves 6.

Per serving: 376 cal; 13 g protein; 9.6 g carbo.; 30 g fat; 38 mg chol.; 533 mg sodium.

Sherry mayonnaise. Mix 3/4 CUP mayonnaise, 3 tablespoons sherry or wine vinegar, and 1 tablespoon Dijon mustard.

Mushrooms with Garlic Vinaigrette

1 1/2 pounds mushrooms

1 cup thinly sliced green onions

Garlic vinaigrette (recipe follows)

Salt and pepper

3 green onions, ends trimmed

Rinse mushrooms, drain, and trim base of stems. Thinly slice mushrooms and mix in a salad bowl with sliced onions, vinaigrette, and salt and pepper to taste. Garnish with whole onions. Serve, or cover and chill up to 4 hours. Makes 6 servings.

Per serving: 174 cal.; 3.9 g protein; 7.6 g carbo.; 15 g fat; 46 mg chol.; 92 mg sodium.

Garlic vinaigrette. In a small bowl, combine 3 tablespoons tarragon vinegar; 1 tablespoon Dijon mustard; 1 large egg; 1 clove garlic, pressed or minced; 1/2 teaspoon white pepper; 1/2 teaspoon dry mustard; and 1/2 teaspoon dry tarragon leaves. Whisk in 6 tablespoons salad oil.

Beets with Honey Mustard Dressing

3 pounds tiny (1 -in.-wide) beets, scrubbed; or 2 cans (1 lb. each) whole beets, drained and rinsed

Honey mustard dressing (recipe follows)

Salt and pepper

Cut off beet tops, leaving about 1 inch attached (reserve some tops for garnish, if desired). In a 5- to 6-quart pan, bring about 2 quarts water to a boil. Add beets, cover, and simmer until tender when pierced, about 20 minutes; drain. When cool, rub off skins and trim tops. (Omit this step for canned beets. Cut canned beets in half if larger than 1 in.)

In a salad bowl, combine beets, dressing, and salt and pepper to taste; mix, Serve, or cover and chill until the next day. Garnish with beet tops. Makes 6 servings.

Per serving: 229 cal.; 3.9 g protein; 26 g carbo.; 13 g fat; 45 mg chol.; 166 mg sodium.

Honey mustard dressing. In a blender container, mix 1 teaspoon dry mustard with 1 teaspoon water; let stand 15 minutes. Add 1 large egg yolk, 2 teaspoons honey, and 1 tablespoon lemon juice; blend. With motor turned on, add 1/3 cup salad oil in a steady stream. Turn motor off, stir in 2 tablespoons thinly sliced chives or green onions.

Sourdough Scones

1 cup sourdough starter (see page 138 of the May 1988 Sunset)

About 6 1/2 cups all-purpose flour

1 1/4 cups warm water (110[deg])

1 package active dry yeast

2 large eggs

2 tablespoons sugar

Salad oil

1/2 teaspoon salt

In a large bowl, combine starter, 1 1/2 cups flour, and 1 cup water; stir until smooth. Cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours. Soften yeast in remaining 1/4 cup water. Add to the bubbly sponge mixture. Stir in eggs, sugar, 2 tablespoons oil, and salt.

Add 5 more cups flour.

With a dough hook, beat dough on low speed until moistened, Then beat on high speed until dough cleans sides of bowl, about 2 minutes; if still sticky, add flour, I tablespoon at a time.

With a heavy spoon, stir dough until moistened. Scrape out onto a floured board and knead until smooth, about 5 minutes; add flour, as required, to prevent sticking. Return to a greased bowl.

Cover dough with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down and knead with dough hook or on a floured board to expel bubbles. Divide dough into 20 equal portions. Pat each to a thickness of 1/2 inch. Place about 1 inch apart on floured 12- by 15-inch baking sheets. Cover lightly with plastic wrap. Let stand in a warm place until puffy, about 20 minutes.

Meanwhile, in a wok or 5- to 6-quart pan, heat about 1 inch oil to 350[deg] on a thermometer. Add dough pieces, 2 or 3 at a time. Cook, turning often, until golden, 3 to 4 minutes. Lift out with a slotted spoon; drain on paper towels. Repeat with remaining dough. Serve hot or cool, or store airtight up to 6 hours. Or freeze up to 2 weeks, then thaw to serve. Makes 20.

Per piece : 213 cal.; 5.7 g protein; 36 g carbo.; 4.7 g fat; 28 mg chol.; 68 mg sodium.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jun 1, 1989
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