Summer Picnic / Anytime Picnic

I don't know what it is about picnics, but they make me feel so nostalgic.  I love filling up my wicker basket and going off on a local adventure.  I recently bought an old Thermos Flask from my local Op Shop.  It is old and its green and I love the Retro feel I get even just by looking at it.  (I just want to tie on a silk scarf, jump into my Karmann Ghia and drive up the coast!)

I guess when it comes to things like picnics, tea parties or just tea for me I can't help but be a bit of a fuddy duddy.  I love using all my silly little nick knacks and accouterments - serving on pretty plates and drinking out of pretty cups, sitting on a tartan rug with a cosy blanket on hand just in case it might rain...

It is fun.  I think it is the food stylist in me (or 1950's housewife) just begging to get out.  If you are going to eat, entertain, or just enjoy time on your own, why not let it be a chic or luxe event? 

My picnic was down by the beach, Rainbow Beach in fact.  The weather was a little inclement, so I was sure to pack accordingly.  The food was simple - a cold platter of deli meats and cheese, olives, artichokes, sun dried tomatoes and a fresh sourdough Vienna loaf.  I had some left over apple tea cake which went down really well with my thermos of coffee (I was so glad that after 5 hours my coffee was still hot!  $3 well invested!).

It was a beautiful day, despite the weather, and I was able to even get down to the beach to play in the sand for a little while.

Too soon it was time to go home.  But I know there will be other Sundays...

Until next time...

Kitty xx

Oh Hark! Cheesey Goodness!

I love to eat.  Possibly as much, if not more than I love to cook.  I discovered my Holy Grail of cheesey goodness the other night at a Christmas Party - Baked Cheese Cobb.  Wow!  This dish blew my mind.  I have never been so happy to be invited to a party!  I could not stop myself eating it!

So let me give you the background.  I was at a friends Christmas Street Party and my their  Nanna made a baked cheese cobb.  I watched in awe as it was presented (in my mind ceremoniously) and placed upon the table, all bubbly and golden with a lovely cheesey crust that was just begging to be broken into with a crisp crouton.  I think the last time I saw a cobb dip was when I was flicking through Mum's old dog-eared copy of the Women's Weekly cookbook, which I am sure was from the 70's. 

Upon tasting, I had no words, I could not speak!  It was ooey, it was gooey, it was stringy and reminiscent of fondue.  Wow!  (again!)  I wanted to abscond with it immediately to a quiet corner with a spoon and gorge myself stupid on it! 

At first I was very encouraging of those who would dip crackers into the cobb and how they shared my sentiment of how wonderful it tasted.  However as it quickly began to disappear I would shoot flinty glares at whoever approached...  I wanted it all to myself - and I had to get the recipe.

Nanna Galwey was very delighted to share the recipe - something I thought was going to be a close guarded family secret, handed down through the generations, but a friend told me she saw it featured in a recent women's magazine, which doesn't sound as nostalgic, but you can't have everything!

I am more than happy to share this wonderful recipe with you here, just as Nanna Galwey was happy to share it with me.  Bear in mind it was given to me in cook's shorthand, but it is so simple it virtually makes itself.  I made it for the first time myself yesterday for our own Christmas Street Party, and I am sure if you make it you will get the kudos I enjoyed as well.

Nanna Galwey's Cheese Cobb

2 cups of grated tasty cheese
1 cup sour cream
1 pk Philadelphia cream cheese, at room temperature
3-4 rashers bacon, chopped
1 can creamed corn
1 cobb loaf, centre hollowed out (reserve for croutons)

Be sure to select a nice crusty loaf that will hold up to being filled. 

Cut around the top of the cobb and scoop out the middle of the loaf, being careful not to cut away at the sides.  Reserve this bread to make croutons.  Take all remaining ingredients and mix together.

  

Spoon mixture into your hollowed out cobb.  (Inquisitive dog optional).  Bake in oven at 170c (160c fan forced) for 45 mins.  Serve with crackers or croutons.

To make the croutons, simply slice reserved bread into bite sized chunks or slices.  Arrange on an oven tray, spray lightly with oil and place in oven to dry out for approx 15-20 mins.  You can easily do this while you have your cobb cooking, just be sure not to forget about them!  (You can toss the bread in olive oil, garlic and herbs if you wish, but it is nice to let the cobb do the talking).

I am sure with a little experimentation the possibilities are endless with this recipe.  I am sure it would be nice with a mixture of Gruyere and Emmenthal, some spinach and artichoke, even used as a sauce over cauliflower and broccoli... I am feeling a kitsch 70's fondue vibe here...

Until next time...

Kitty xx

Steamboats and my interpretation of them!

In my last post 'Fond Food Memories' I mentioned making a Cantonese Steamboat, also known as a 'Hotpot'.  The picture above is of my first ever attempt at a Steamboat.  Oh how I have evolved from here!  I have done a few more dinners since this and the more I do, the better they are.

The Steamboat is a wok with prepared broth, which you use to 'cook' a selection of meats, poultry, seafood and vegetables.  (You are only limited to your own imagination).  The one thing I have found is that you might need to prepare your guests beforehand that they will be sitting down to a table of 'raw' ingredients which they will select and cook themselves - Once they get the hang of it, they will relax!

Steamboats are wonderfully social and interactive. They are more an experience than just a meal. If you can set aside the time for the preparation - for which there is quite a bit, I can assure you, it is so worth it!  It is also a great excuse for me to dig out all my cute little bowls and dishes and decorate the table with my own little bit of quirky flair.

The central piece of equipment I use for my Steamboat is an electric wok. There are special pots that you can buy from Chinese grocers that are more authentic, but I find the wok works great because you have control over temperature.  Start your broth and set the wok to boil about an hour before you plan to start eating. Once brought to a boil, bring the heat down to a simmer for 5 mins and then turn off. This will give the broth a head start and help the flavours to develop.

Now for the food!  I like to use three different meats or proteins - chicken, beef and seafood (usually prawns or calamari.)  I do different marinades for each.  I choose a selection of Asian style greens and other vegetables (think typical of a stir fry) as well as tofu and noodles.  Home made pork and water chestnut dumplings are also another little delicious addition I like to offer. 

Each guest is given a small wire basket, which they fill with their chosen edibles and then  place in the boiling broth of the wok to cook.  The food is cooked quickly and takes on the flavours of the broth.    

When your guests are about to arrive, set your table with your meats and vegetables, as well as any condiments like soy sauce, oyster sauce, Chinese pickles etc. (Keep everything in the fridge for as long as possible and use separate utensils (I use disposable chopsticks) for each different meat/seafood to avoid cross contamination - The last thing you want is for any of your guests to get food poisoning!

Bring your wok to an almost rolling boil, seat your guests and let the fun begin!

Towards the end of the meal, if you have any room left, take a big handful of noodles and bean shoots and pour a ladle of the deliciously flavoursome broth over them.  The broth takes on all the yummy flavours of all of the things you have cooked in it throughout the meal.  I look forward to this part, but usually after about 3 hours of eating and grazing, I can never fit it in!

So if you have an afternoon to spare, invite some people over, dust off your old electric wok and throw a Steamboat dinner.  I guarantee you a wonderful and memorable experience!

Until next time...

Kitty xx