Back to Metroland's Home Page!
 Classifieds
   View Classified Ads
   Place a Classified Ad
 Personals
   Online Personals
   Place A Print Ad
 Columns & Opinions
   The Simple Life
   Comment
   Looking Up
   Reckonings
   Opinion
   Myth America
   Letters
   Rapp On This
 News & Features
   Newsfront
   Features
   What a Week
   Loose Ends
 Lifestyle
   This Week's Review
   The Dining Guide
   Leftovers
   Scenery
   Tech Life
 Cinema & Video
   Weekly Reviews
   The Movie Schedule
 Music
   Listen Here
   Live
   Recordings
   Noteworthy
 Arts
   Theater
   Dance
   Art
   Classical
   Books
   Art Murmur
 Calendar
   Night & Day
   Event Listings
 AccuWeather
 About Metroland
   Where We Are
   Who We Are
   What We Do
   Work For Us
   Place An Ad

Salad Days

How to pack a hearty picnic without relying on sandwiches

By B. A. Nilsson

We pack the car with folding canvas chairs, a cooler for drinks, a cooler for food, a portable grill—just in case—and the usual array of blankets and umbrellas and plastic plates and cutlery. And a wine opener. Never forget the wine opener.

But even before we rally the forces to head picnicward, the cry goes up: “ABS!” And that stands for Anything But Sandwiches.

Not that there’s anything horribly wrong with the things. There’s no beating two slices of lightly toasted bread as a container for that toothsome mix of meat, veg and sauce, a container that travels easily to the mouth and waits until only until you bite down hard to spatter your shirt with sandwich guano.

We have been enchanted by the empanada, impressed with the Cornish pasty and, more recently, briefly seduced by the wrap. But a sandwich of any kind never lets you forget that it’s food on the go. And what we want is food that helps us relax—food you’re better off consuming while sitting still.

Salads, of course, are key to the repertory, but I’m using the term to describe anything that’s mixed together with appropriate dressing and seasoning. Pretty much ABS, you see. And your salad assembly will help you clean out icebox and larder.

I’m probably a fool not to have written a cookbook by now, but, much as I enjoy reading them, I don’t think in cookbook terms when I cook. For this picnic meal, I need an array of vegetables, some salad-friendly meatstuffs, and a bunch of the stuff that lives in the refrigerator door.

Onions and garlic, oil and vinegar. This theme will repeat. But let’s start with the items that should marinate the longest, first of which is a tomato-and-onion salad. Slice some big beefsteak tomatoes, then halve the slices. Do the same with a couple of onions. Add salt and pepper, and toss them in good wine vinegar and some olive oil. Fresh basil can’t hurt. Let it sit for a couple of hours.

Next is a bean salad. Use what you’ve got, or pick up some kidney beans, pinto beans, black beans—look for color and texture contrast. Toss the beans with minced onion and garlic, and throw in some chopped red pepper if you can. I also add cilantro and cumin for a south-of-the-border effect, soon to be regulated by the National Guard.

Got some leftover slices of cooked (preferably grilled) squash? Toss it in oil and vinegar. Add cumin or caraway seeds to cooked string beans as you dress them. Roast some beets and toss the slices with onion slices and crumbled gorgonzola.

Now you’re cooking. Leftover pasta you can toss with anything, and dress it with O&V or go for a richer mayo. “ABT,” my wife whispers, and I understand: Anything But Tuna in the pasta salad.

Slices of grilled chicken breasts are similarly versatile, ever seeking the right salad host. A Caesar salad of romaine lettuce tossed in a homemade garlicky mayo is the classic, but there’s no reason not to pair the meat with one of your other inventions.

Hummus is also excellent picnic fare, and you’re seeing it—and many variations—on the supermarket shelves for amusingly high prices. Make it yourself and you’ll never buy it again. Again, onions and garlic—lots of the latter—which you can throw in a food processor along with a handful of fresh parsley. Add a can or two of chickpeas and let the machine continue to pulverize the mixture. Combine it with the sesame-seed paste called tahini, and grind it into a paste. Add fresh lemon juice, cumin, salt and pepper, and drizzle some good olive oil on top.

While we’re looking at Middle Eastern dishes, consider tabouleh. Its only exotic ingredient is bulgur, a cracked wheat, but you can find it at health-food stores and store sections. Put the bulgur in a bowl and pour boiling water over it, enough to cover the grains as they absorb and expand.

Add chopped scallions, lots of chopped parsley, chopped mint, diced tomato and a lot of lemon juice. I usually cut in some vinegar as well. Toasted pine nuts and cucumber slices also complement this dish.

The basis of baba ganouj is eggplant, roasted whole until soggy. Scoop out the inside stuff and mix it with minced garlic, scallions, chopped parsley and tahini, seasoned with cumin and moistened with lemon juice and olive oil. Like hummus, it’s a great pita-bread accompaniment.

You can beat the sandwich rap and still enjoy its components by taking the salad approach, incidentally replicating what you find as appetizers at fancy restaurants. Cold meat or fish, smoked trout or salmon, meatloaf and country pâté can be part of a plate that includes mustard, a pungent, fruity salsa, pickles, chopped onions—whatever it takes to keep the flavors humming.

Toss a fruit salad for your dessert (or just as a break from the more savory flavors). Mix apples, pears, citrus fruit, mangoes, fresh watermelon. Just keep the bananas out. Bananas persevere poorly. Sprinkle the compote with a little rum to add an adult nuance to the dish.

The biggest drawback I’ve found to this menu is the amount of containers you need. Your kitchen runs the risk of turning into a Tupperware palace, and I have yet to discover a cooler into which those containers fit conveniently. There’s always an odd-shaped item that keeps the lid from closing.

But put together a feast like this and you’re ready for anything from a quick trip to the backyard to a fancy tailgate party at a polo match. Add a crisp Chardonnay and you’re ready to go.

Click here for a list of recently reviewed restaurants.


TABLE SCRAPS

A new Farmer’s Market opens on Schenectady’s upper Union Street on Saturday (May 6), and will continue each Saturday, 9 AM to 1 PM, through the end of October. Look for the market in the parking lot off Woodland Avenue between Union Street and Eastern Avenue. Initially, the market will feature herbs, bedding plants, and flowers. Other locally produced and grown agricultural items will be added as they become available. . . . Remember to pass your scraps to Metroland (e-mail food@banilsson.com).


We want your feedback

Have you eaten at any recently reviewed restaurants? Agree or disagree with B.A.? Let us know what you think...

Your Name:
E-mail Address:*
Location:
Rate It:
Comments:


* E-mail address not required to submit your feedback, but required to be placed in running for a Van Dyck Gift Certificate.

What you're saying...

I very much enjoyed eating dinner at Daniel's at Ogdens. You review described my dining experience perfectly. This wasn't the case with Pancho's. I much prefer Garcia's or Lake View Tavern for Mexican fare. I agree that a restaurant can have an off night so I'll give the second unit on Central Avenue a try.

Mary Kurtz
Castleton

First, yes I miss the star ratings, bring it back. Second, I haven't had a chance to visit Poncho's yet, but I especially like reading the reviews.

Pat Russo
East Greenbush

I would travel to Amsterdam to this restaurant - it's not that far away. People traveled from all over to eat at Ferrandi's in Amsterdam. From his background, I'm sure the chef's sauce is excellent and that is the most important aspect of an Italian restaurant. Sometimes your reviewer wastes words on the negative aspects of a restaurant. I'm looking forward to trying this restaurant - I look forward to Metroland every Thursday especially for the restaurant review. And by the way Ferrandi's closed its Amsterdam location and is opening a new bistro on Saratoga Lake - Should be up and running in May. It will be called Saratoga Lake Bistro. It should be great!

Peggy Van Deloo
Schenectady

So happy to see you finally made out!! Our experiences have always been wonderful, the staff is extremely professional, the food subperb, and the atmosphere very warm and comfortable. Let us not forget to mention "Maria" the pianist on Friday and Saturday nights.

Charlie and Marie
Michaels Restaurant

I have been to Michael's several times and each time I have enjoyed it very much. The food is delicious and the staff is great. Also, Maria Riccio Bryce plays piano there every Friday and Saturday evening, a nice touch to add to the already wonderful atmosphere. It is also easy to find, exit 27 off the thruway to 30 north for about 5 miles.

N. Moore
Albany

Wonderful!

Elaine Snowdon
Albany

We loved it and will definitely go back.

Rosemarie Rafferty

Absolutely excellent. The quality and the flavor far surpasses that of other Indian restaurants in the area. I was a die-hard Shalimar fan and Tandoor Palace won my heart. It blows Ghandi out of the water. FInally a decent place in Albany where you can get a good dinner for less than $10 and not have tacos. The outdoor seating is also festive.

Brady G'sell

Indian is my favorite cuisine available in the area--I loved Tandoor Palace. We all agreed that the tandoori chicken was superior to other local restaraunts, and we also tried the ka-chori based on that intriguing description-delicious.

Kizzi Casale
Albany

Your comments about the Indian / Pakistani restaurants being as "standardized as McDonald's" shows either that you have eaten at only a few Indian / Pakistani restaurants or that you have some prejudices to work out. That the physical appearances are not what you would consider fancy dancy has no bearing on the food. And after all, that is what the main focus of the reviews should be. Not the physical appearances, which is what most of your reviews concentrate on.
A restaurant like The Shalimar, down on Central Avenue, may not look the greatest, but the food is excellent there. And the menu has lots of variety - beef, lamb, vegetarian, chicken, and more..

Barry Uznitsky
Guilderland



Send A Letter to Our Editor
Back Home
   

 

0104_116E
In Association with Amazon.com
Process your (secure) HTML forms for free
Pick7_120x60
 
Copyright © 2002 Lou Communications, Inc., 419 Madison Ave., Albany, NY 12210. All rights reserved.