The Picnic Series: Feta & Cucumber Dip + Tuna Salad

Last week when I said I wanted it to be hot in Boston, I really didn't know what I was asking for. Yes, rainy and cold Boston is not enjoyable, but scorching hot days aren't either. I guess I can't be so picky, but having to take a greenhouse tour when the sun is shinning intensely above your head is not fun. Not fun at all.

Anyways, given the gorgeously bright days we have had recently, a friend and I are planning a camping trip on one of the Harbor Islands. We have yet to figure out the specifics--ferry ride, sleeping bag, sunscreen and repellent, food, etc.--but I have to say I am thrilled with our plan.

But for now, it will just be writing, writing and more writing. I have a week packed with journalism events.   I'm excited to see what all my stories will turn into given that now I can devote all my effort and time to my internship instead of having to juggle it with classes.

Anyways, here is another installment in the Picnic Series. It isn't the last one though! Wait for the last one, featuring a delicious after lunch surprise, soon. Here are the recipes for a yummy dip that goes perfectly with crudites, crackers or bread; and a simple tuna salad that is the perfect alternative to the classic mayo version (for those of you who didn't know it, I pretty much hate mayo).

Feta & Cucumber Dip (adapted from Martha Stewart)

• 4 medium cucumbers, peeled and sliced in half crosswise
• 2 cups non-fat greek-style yogurt
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh mint leaves
• 1/2 cup heavy cream
• Juice of 2 limes
• S & P

1. With a melon baller or a small spoon, scoop out cucumber seeds. Grate cucumbers using one of the larger-hole graters and transfer cucumber to a colander set over the sink or on a plate. Sprinkle with 2 teaspoons salt, stir and let sit for 15 minutes.
2. Rinse cucumbers with cold water and shake off excess water. Carefully transfer to paper towels and squeeze out as much liquid as possible.
3. Combine cucumber with the rest of the ingredients, in the order given. Season to taste with S & P. Serve cold.

Lime and Cilantro Tuna Salad (adapted from How to Cook Everything)

• Three 4-5 oz. cans packed tuna
• Juice of 2 limes
• 1 small shallot, minced
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons olive oil
• S & P

1. Combine first five ingredients in a large bowl and season with S & P to taste. Chill in refrigerator for 15 minutes. Serve with crackers or spread on bread for a tuna salad sandwich.

The Picnic Series: Tomato Hand Pies

It's summertime. The temperature is rising, but still has not gotten to the annoying heat that makes you want to become best friends with the AC; a breeze is lightly blowing, still allowing for that hat to stay on your head, while pushing the clouds away to reveal a blue sky. There is a tree-shaded spot on the grass overlooking the Charles River. In other words, it's the perfect scene for an afternoon picnic.

I'm not trying to brag about yesterday, but in a sense I think it is something to brag about. Around 4 p.m., six of us headed towards the Charles River Esplanade to finally have the picnic that I've anticipating for weeks.

I spent the morning and early afternoon cooking. It was exhausting, I'm not going to lie, but it was well worth it. The back ache and sore feet paid off when I was sitting on the esplanade enjoying a well deserved banquet.

I will post the recipes in different posts because I think each deserves it's own moment of glory (or at least this first recipe does).

These individual pies are delicious. Time-consuming? Yes, but they will impress your taste buds and leave you wanting to make them again. Also, they're perfect for a picnic since they require no cutlery; yet they still taste as if they were from a restaurant's main-course menu. Enjoy!

Tomato Hand Pies (adapted from Martha Stewart)

• 1 recipe Pate Brisee (recipe below)
• 2 1/2 lbs. tomatoes, cored, sliced 1/4 inch thick crosswise
• 1 medium onion, quartered lengthwise, sliced crosswise
• 3 tablespoons olive oil
• S & P
• 1/3 cup pitted black olives, chopped
• 3/4 cup crumbled feta cheese
• 1 large egg yolk
• 1 tablespoon water

1. Preheat oven to 400 F.
2. On a lightly floured surface, carefully roll out dough into two 1/8 inch thick rectangles. With a pairing knife, cut 12 4-inch squares of dough. Line a muffin tin with squares, carefully pressing them down and to the sides; leave overhang. Refrigerate for 30 minutes.
3. Arrange tomato and onion slices on two rimmed baking sheets and drizzle with olive oil. sprinkle with salt and pepper. Cook for 30 minutes, until tomatoes begin to shrivel and onions become golden, switching sheets halfway. Let cool completely and transfer to a bowl. Stir to combine and set aside.
4. Reduce oven heat to 375 F.
5. Divide half of the olives and feta cheese among the muffin cups. Top with 2 tablespoons of the tomato and onion mixture, if there is more left, distribute it evenly. Add remaining olives and feta to each muffin cup. Fold corners of dough towards center.
6. Whisk egg yolk with water and brush pies lightly. Cook pies for 50 minutes or until crust is golden brown and insides are sizzling. Cool completely on rack before removing from tins.

Pate Brisee (adapted from Martha Stewart)

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 sticks cold butter, cut into small pieces
• 1/4-1/2 ice-cold cup water

1. In a large bowl, combine flour and salt. Add butter and mix with hands, pressing pieces with flour mixture to create a coarse meal.
2. Slowly add half of the water and mix dough until just incorporated. Do not over mix. If more water is needed, add in small portions.
3. Separate dough in two. On a floured surface, shape each into squares and wrap with plastic. Refrigerate dough for at least one hour (or freeze up to one month).

Frittata and Kale Salad

I can't really say breakfast is my favorite meal, because ALL meals are my favorite, but I definitely love breakfast. What better than to have breakfast for dinner?

First of all let me state that I am not a pancake fan, so when I say breakfast for dinner I don't mean pancakes and waffles, I mean eggs. Frittata to be exact. Last weekend I stumbled upon an easy frittata recipe (almost all frittatas are very simple to make) and several variations in FOOD by Martha Stewart, and yesterday I finally made it.

Originally, the frittata was going to be a turkey zucchini with gruyere cheese frittata, but for some reason I completely forgot to buy zucchini.  So I looked around in my veggies drawer and found some asparagus spears, the perfect substitution.

As a side, I made one of my favorite salads. Because breakfast is good for dinner, but I need to have some kind of green in my dinner or I won't be satisfied. Anyways, the Kale and Pine Nut salad from Bon Appetit is one of the salads that I could eat over and over again. And yes, contrary to popular belief, there are some salads that I don't like.

Turkey, Asparagus, Gruyere Frittata (adapted from FOOD by Martha Stewart)

• 1 tablespoon olive oil
• 1 cup cubed turkey (about 1/2 inch thick)
• 1 1/2 cups chopped asparagus
• 3/4 cup shredded gruyere cheese
• 6 large eggs
• 1/2 cup egg whites
• S & P

1. Preheat oven to 425 F. Heat olive oil on a 10-inch oven proof skillet over medium high heat. Add turkey and asparagus and season with S & P. Cook for about 3-5 minutes, until asparagus are slightly tender, stirring occasionally.
2. Meanwhile slightly beat eggs and egg-whites together. Add egg mixture to the skillet and sprinkle with the gruyere cheese. Cook until edges are set, about 5 minutes.
3. Transfer skillet to oven and cook for 10-13 minutes or until frittata is set. Place plate over skillet and invert frittata. Serve immediately

Kale and Pine-nut Salad (adapted from Bon Appetit)

• 2 tablespoons dried currants
• 2 tablespoons pine-nuts
• 2-3 bunches kale (depending on size), stems removed and leaves thinly sliced
• 7 1/2 tablespoons white balsamic vinegar
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons olive oil
• 1 tablespoon honey
• Shave parmesan cheese (optional)

1. Place currants in bowl with 5 tablespoons white balsamic vinegar and let marinate for 2-24 hours (the more they soak, the better they will taste in the salad). Lightly toast pine-nuts on a baking sheet.
2. In a small bowl whisk 2 1/2 tablespoons white balsamic vinegar, rice vinegar, olive oil, and honey until honey dissolves. In a large bowl place kale, drained currants, and pine-nuts and toss with dressing to coat. Let salad marinate for 20 minutes, tossing occasionally.
3. Add parmesan cheese and serve. 

20

When I decided to make the Martha Stewart "Who's Counting Cake" I never imagined that it would be the ultimate baking challenge. Seriously though, "active time" was way more than I called for; baking was a workout and decorating was a loooong process. It all payed off though (just look at the final product!).
Cake was delicious, and it looked amazing. I don't mean to brag but I was pretty proud of myself ;).
Oh and there's a lot left over, so I'll probs be having cake for dessert/breakfast/dinner/lunch for a while...

a lot of cake batter

crazy whisking

fresh out of the oven

what nothing shows you: the ugly part of baking...

frosting

cut out cake