Sunday, July 19, 2015

Tagliata Picnic

We weren't in Tuscany, where "tagliata" means "to slice", but our Stonewall Lake (WV) picnic meal included slices of green tomatoes, sirloin and chocolate cake.  The tagliata recioe is from Maria Elia in her "Full of Flavor" cookbook. Including roasted vegetables from last night's dinner, I turned this recipe into a cold salad platter.

Tagliata, Green Tomatoes & Roasted Vegetables

(Serves 2)

Green Tomatoes
Heat olive oil in a large pan.  Remove from heat and add garlic.
Return the pan to the heat and add tomatoes.  Season with Mrs. Dash.  Cook over low heat for 10 minutes.  Add remaining ingredients and simmer for another 10 minutes.  
2 large green tomatoes, cores removed and sliced in 1/2 inch thick
1 teaspoon olive oil
2 garlic cloves, minced
1 tablespoon oregano
Pinch of cayenne
2 teaspoon brown sugar
1 1/2 teaspoon Dijon mustard
1/4 cup white wine

Drizzle steak with olive oil and seasoning.  Sear in a preheated ridged cast iron grill pan for 2 minutes on each side.  Set aside.  Slice thinly across the grain with an electric knife. 
6 ounce sirloin tip steak, cut thinly for carne asada
1 teaspoon olive oil
Mrs. Dash

Roasted Vegetables
Clean and cut vegetables.  Peel carrots.  Place in zipper bag with oil and seasoning.  Shake.  Roast at 325 F. for about 45 minutes. 
2 red potatoes, cubed
2 small carrots, quartered
1/2 celery rib
1 4 inch piece zucchini squash, cubed
1 tablespoon olive oil
Fresh cut herbs, basil, thyme and cilantro

Dressing for Vegetables
1 tablespoon shallot, minced
1/2 teaspoon lemon zest
3 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon chopped thyme 

Serve with fresh spinach leaves.

Dessert was a refreshing slice of chocolate cake with fresh strawberries and a dollop of whipped cream.  I converted a chocolate cake recipe for "Texas Sheet Cake" into a smaller yield with less added sugar, no icing and 1/2 whole grains.  Here's how I made it:

Chocolate Cake

(Serves 6)

Beat egg and sugar well with electric mixer.
1 egg
1/2 cup sugar

Combine water, buttery spread and cocoa in a small saucepan.  Bring to a boil, stirring frequently.
6 tablespoon water
1/4 cup Earth Balance buttery Spread
2 tablespoon cocoa

Mix dry ingredients in a separate bowl.
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Mix warm cocoa mixture with other liquid ingredients.
1/4 cup skim milk
3/4 teaspoon lemon juice
 1 1/2 teaspoon vanilla

Alternately add liquid and dry ingredients to mixing bowl with beaten egg and sugar.  Stir only until mixed.

Pour batter into a small baking dish sprayed with Pam.  Bake at 375 F. for 35-40 minutes.  To serve, cut in 6 pieces.  We only had a 1/2 portion with our picnic dessert!

We've attended conferences at Stonewall Resort before, yet never had a picnic here.  We found a beautiful spot.  After our meal, coffee was by the lake.

 Have a great week!


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