Recipe(tried): Cool and Simple Lunch al Fresco

Buen Provecho!

COOL AND SIMPLE LUNCH

I tried to achieve versatility, simplicity and a feeling of camaraderie in the group of guests for last Sunday's lunch. I hope I achieved it. Even though the recipes are simple, I think that the magic came from the combination of flavors and of different and interesting people. I served a delightful Clos du Val Chardonay and a Red Chateneuf Du Pope Ceramique to accompany the whole lunch. The weather was perfect, so we dined al fresco. I received so many compliments that I want to share this simple lunch with you. BUEN PROVECHO!

FESTIVE LAYERED SALAD

1 cup small macaroni shells, tricolor if available
4 cups shredded Romaine Lettuce
4 carrots, pared and sliced
1 package frozen green peas, thawed
1 red onion, halved, sliced and separated in rings
1/2 lb cooked ham, cubed (2 cups)
1/2 cup shredded Swiss cheese
1 1/2 cups mayonnaise, prepared with added cilantro and garlic cloves
2 hard cooked eggs in wedges.

Cook macaroni shells according to package directions. Drain well. Cool to room temperature. Place lettuce in an even layer in the bottom of a 3 quart clear glass bowl. Arrange the carrot slices in an even layer over the lettuce. Cover with a layer of macaroni, the green peas, onion and ham cubes. Sprinkle the top with Swiss Cheese. Combine the mayonnaise with the cilantro and garlic cloves in the blender. Mound the dressing in the center of the salad. Arrange the egg wedges around the dressing. Cover with plastic wrap. Chill for several hours. Just before serving, toss well to coat, and add a little vinaigrette, if necessary, to add flavor.

BLENDER COLESLAW

1 onion in wedges
1 red pepper, sliced
1 carrot, scraped and cut in chunks
1 medium sized cabbage, quartered, cored and cut in small chunks

DRESSING:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tb sugar
1 1/2 tsp salt
1/4 tsp pepper.

Combine in a screw top jar; shake well. Pour over cabbage mixture. Mix well

SALAD:
Coarsely chop onion and red pepper together in processor fitted with metal chopping blade. Empty into large bowl. Coarsely chop the carrot and 2 cups cabbage chunks in the processor; add to the bowl. Chop remaining cabbage the same way. Pour dressing over the slaw mixing well. Cover and chill well before serving.

GRATIN OF POTATOES,MUSHROOMS AND TOMATOES

1 1/2 cups hot water
3/4 oz dried porcini mushrooms
4 tb olive oil
8 oz fresh Portobello mushrooms, cleaned, trimmed and sliced
1 1/2 tsp salt
2 medium potatoes, pared and sliced
ground pepper to taste
2 medium tomatoes, sliced
1/4 cup grated sharp Provolone cheese
1/4 cup grated mozzarella

Pour hot water over Porcini and soak 30 minutes. Drain Porcini; strain the liquid and measure 2/3 cup of it for the recipe. Rinse Porcini under warm water; squeeze dry and chop fine. Reserve Porcini and 2/3 cup soaking liquid separately. Heat 2 Tb of the Olive oil in heavy medium skillet over high heat. Add Portobellos and 1/4 tsp salt. Saut until golden and soft. Remove from heat. Heat oven to 400F. Brush a 10 inch gratin dish with 1 tb olive oil. Arrange potatoes in a layer over bottom of the dish; add the 2/3 cup soaking liquid, 1 tsp salt and pepper to taste. Scatter the Portobellos and Porcini over the potatoes; arrange tomatoes in a layer over mushrooms. Sprinkle with remaining 1/4 tsp salt and more pepper to taste; drizzle remaining 1 tb oil over all. Bake until potatoes are just tender, 20 to 25 minutes. Remove gratin dish from oven. Combine provolone and mozzarella; sprinkle on top of tomatoes. Bake until cheese is melted and forms a golden crust, about 10 minutes. Remove from oven and let stand for at least 15 minutes before serving.

In my al fresco lunch, I served it at room temperature, as part of the Buffet Table.

HAM LOAF
Bake in the cool of the morning, then refrigerate until Lunch time.

1 1/4 lbs ground cooked ham
3/4 lb lean ground pork
1 cup mayonnaise
1 pkg. Herbed poultry stuffing mix
1 1/2 envelopes onion soup mix
2 eggs
1/4 cup chopped cilantro
1 tb prepared mustard
pinch of crumbled rosemary and marjoram
pinch of ground allspice
pinch of ground ginger
1 cup apple juice

Line a loaf pan with foil; grease it. Combine ham, pork, mayonnaise, stuffing mix, soup mix, eggs, cilantro, mustard, marjoram, rosemary, allspice, ginger and apple juice. Mix well. Press firmly into prepared pan, smoothing the top. Bake in a 350F oven for 1 hour or until loaf begins to pull from the sides. Remove to wire rack. Cool to room temperature. Drain off any juices from pan. Invert onto a sheet of heavy duty foil, wrap and chill. To serve, garnish with celery leaves, cherry tomatoes and pickles.

Dessert was a store bought cheese cake, garnished with fresh strawberries.