Hummus
Garlic Roasted Eggplant Dip With Feta
Pita Chips
Summer Pasta Salad
*Recipes Follow Story
This morning, I slowly drifted into a land of picnics and summer nights at Socrates Sculpture Park. It’s gloomy, it’s 6:30am, and I’m on my stationary bike, in my bedroom, peddling nowhere - fast - building plentiful picnic baskets in my head.
Florence + The Machine is screaming, beautifully, Between Two Lungs, at the room, and I’m picturing myself sprawled out on a blanket in the park…
For my 26th Birthday, my friend Susana got me a picnic basket. This birthday present is still at the top of the best gift ever list. It packs food and meaning - a double threat, of the highest order, if you will. It should be noted that this isn’t any ordinary picnic basket, as this is the Ferrari of picnic baskets. If this beautiful basket had legs and swagger - construction workers would be whistling at her beauty - and dreaming of the items packed inside; as though lunch were about to become an entirely new experience. The basket came outfitted with flutes, cutlery, plates and cloth napkins.
She’s my pride and joy.
The way I feel about her, is the way, I imagine - a 40 year old man would feel about his 25 year old trophy wife.
I’ve taken her on dates, to friends houses - even hauled her through Astoria Park - in my shopping cart - with blankets and a jug of peaches and wine.
I wear her well. I use her the first chance I have. She’s the perfect accessory.
I always imagine what would be inside of someone’s dream picnic basket. I’ve asked friends before and packed those same items when we’ve picnicked together.
The standard fare usually includes yummus (yummy hummus), eggplant and feta dip, homemade pita chips, pasta salad, cheeses, fresh fruit and, of course, peaches in wine.
I’m wishing I was in that space, right now, and that days in the park and summer evenings didn’t seem so far away.
Sometime soon, it’ll happen.
Yummus
1 large can of chickpeas (rinsed and some liquid reserved)
3 cloves of garlic
3 T. tahini
2 T. extra virgin olive oil
Juice of 1 lemon
Kosher salt
-In a food processor, fitted with a steel blade, add garlic and chop
-Add chickpeas, tahini and lemon juice - and let blend well
-With the processor running, pour the reserved juice from the chickpeas (slowly) through the feed tube and process until all is thoroughly pureed
-Pour olive oil through the feed tube and continue to process
-Add salt
Pita Chips
6 whole wheat pitas (sliced into wedges and split apart)
1/2 c. olive oil
Kosher salt and freshly ground black pepper
-Preheat oven to 400 degrees
-Place pita wedges on a baking sheet and brush with olive oil
-Sprinkle with salt and pepper
-Cook for 20-25 minutes, until crispy and browned
*Depending upon what you’ll be dipping these in - you can also add fresh herbs to your olive oil, drizzle over your pita parts - coat and bake. Or you can top the above with parmigiano. You can put cheese on whatever you please.
Garlic Roasted Eggplant Dip With Feta
1 large eggplant
8 cloves of garlic (peeled)
3T extra virgin olive oil
4-6 oz. of feta
Handful of parsley (coarsely chopped)
Kosher salt (and fresh black pepper, if you like)
-Heat oven to 400 degrees
-Score eggplant in 8 places, spacing scores evenly
-Stuff garlic into scores
-Roast on a baking sheet for 45 minutes (until eggplant skin looks as though it’s collapsed)
-Let cool and peel the skin
-Place eggplant in a food processor, add olive oil and salt to taste
-Place mixture in bowl, fold in feta, add salt & freshly ground black pepper, and garnish with parsley
Peaches In Wine (A Corrado Summer Tradition)
6 peaches (skin on and sliced - not too thin)
2 bottles of Italian red or white
-Place peaches in a glass pitcher and pour wine over top
-Let sit for an hour or two and serve chilled
*Add 7up or Sprite if you want a refreshing wine cooler like drink without saying you’ve just made or, in fact, purchased a wine cooler
*Don’t forget to eat the peaches. My dad used to put them over ice cream for dessert. NOM.
