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Soup, bread, cheese ... a summer meal that travels well.

Just good soup, bread, cheese, fresh berries, and wine make up this menu. To celebrate summer's warm evenings and their clear vistas, we suggest bringing the simple meal outdoors to enjoy on the deck or patio, or in a park. The components go together quickly and travel well.

Beans and ham hocks form the base of the soup, which you can cook ahead. At serving time, stir in the mustard greens and herb sauce. To make the rustic-looking loaf, roll out thawed frozen bread dough and sprinkle it with rolled oats, polenta, and sesame seed. Cut and stretch the dough into a freeform cloud shape, then bake. Serve seasoned goat cheese to spread on the bread.

For dessert, offer the season's best berries with cream and wine.

Vista dinner party

Bean and Greens Soup

Goat Cheese with Caraway and Mint

Cloud Bread

Chardonnay or Pinot Noir

Berries with Cream and

Late-harvest White Wine

If you'll be transporting the meal to a location more than a few minutes from home, chill the soup completely, then pack it in a cooler. Also keep cold the ready-to-serve mustard greens, green sauce, cheese (pack seasonings separately), berries, cream, and white wines.

At site, heat soup to boiling over a portable burner or camp stove, season cheese, and set out berries to lose their chill.

Bean and Greens Soup

2 large onions, chopped

3 stalks celery, chopped

3 cloves garlic, minced or pressed

1/2 cup chopped parsley

1 dry bay leaf

2 tablespoons salad oil

1 cup dry Great Northern beans, sorted of debris and rinsed 2 pounds meaty smoked ham hocks, cracked

1 1/2 quarts water

2 quarts regular-strength chicken broth

1/2 pound mustard greens (stems trimmed), rinsed, drained, and thinly sliced

Green sauce (recipe follows)

In a 6- to 8-quart pan over medium heat, cook the onions, celery, garlic, parsley, and bay in oil, stirring, until vegetables are very limp, 15 to 20 minutes. Add beans, ham hocks, water, and broth. Bring to a boil over high heat, then cover and simmer until beans are very tender to bite, about 2 1/4 hours.

Lift ham hocks from pan, let cool, then pull meat and fat from bones. Discard fat and bones. Tear meat into shreds and return to pan. (At this point, you can let soup cool, cover, and chill up to 3 days.) Skim and discard fat from broth. Bring soup to a boil over high heat, either on a cooktop or a portable burner; hold at a low simmer. Ladle soup into bowls; add mustard greens and green sauce to taste. Makes 6 servings, each about 2 1/2 cups.

Per serving., 357 cal. ; 25g protein; 15 g fat; 31 g carbo.; 1,102 mg sodium; 43 mg chol.

Green sauce In a blender or food processor, whirl until smooth 1 1/2 cups each lightly packed, rinsed, drained watercress sprigs and basil leaves; 1 small clove garlic; 1/2 cup extra-virgin olive oil; and 1/2 cup grated parmesan cheese. Makes 3/4 CUP.

Per tablespoon: 101 cal; 1.7 g protein; 10 g fat; 1.4 g carbo.; 65 mg sodium; 2. 6 mg chol.

Goat Cheese with

Caraway and Mint

10 or 11 ounces unripened goat cheese, such as Montrachet

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh mint

1 teaspoon caraway seed

Place cheese on a plate. Drizzle evenly with oil; sprinkle with mint and caraway. Serve, or let stand up to 2 hours. Serves 6.

Per serving: 233 cal.; 8.8 g protein; 21 g fat; 3.5 g carbo.; 291 mg sodium; 44 mg chol.

Cloud Bread

All-purpose flour

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed

1 large egg, beaten to blend

1/3 cup regular rolled oats

1/4 cup polenta or yellow cornmeal

2 tablespoons sesame seed

Sprinkle a 12- by 15-inch sheet of foil with flour. Roll dough on foil to make an irregular oval that measures about 9 by 13 inches.

Brush dough top and sides with beaten egg, reserving a little. Combine oats, polenta, and sesame; pat half of this mixture onto the dough. Carefully flip dough onto the center of a greased 12- by 15-inch baking sheet. Brush dough top with more egg; pat on rest of oat mixture.

With a razor blade or small sharp knife, make 2-inch slashes through dough in about 8 places. Pat and stretch slightly to form your version of a cloud. Cover loosely with plastic wrap and let rise in a warm place until puffy, 25 to 30 minutes.

Mist dough all over with water, then bake, uncovered, in a 375[deg] oven for 5 minutes. Mist, then repeat 5 minutes later. Continue to bake until bread is deep golden, about 30 minutes total.

Lift bread from pan and serve warm or cool, When cool, wrap it airtight and keep up to 2 days; freeze to store longer. Makes 1 loaf (about 1 lb.).

Per ounce: 105 cal; 3.2 g protein; 2.4 g fat, 17 g carbo.; 141 mg sodium; 19 mg chol.
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
Publication:Sunset
Date:Jun 1, 1989
Words:851
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