Saturday, August 9, 2014

Ridge Repast

We found a great spot close to home today to picnic as tomorrow we have a chance to get together with all the kids!  Chestnut Ridge Park, off the Cooper's Rock exit of I-79 is managed by the county.  Our menu today featured:

 Beef, Peppers & Onion Flatbread Wraps
Red, White & Blue Potato Salad
Red, White & Blue Veggie Relishes
Purple Grapes

The potatoes were grown by DeBerry Farms in Oakland, Md. I purchased the white cucumber in the relish from Kathy of Evans Knob Farms this morning.  The purple pepper was from Mockingbird Hill and the tomato was from our own back porch!  

Here's the potato salad recipe:

Red, White and Blue Potato Salad
(Serves 4)

12 Red, Yukon Gold and Blue Potatoes (7 assorted sizes)
Scrub and cook in boiling water.  Remove from water according to size when done.  Peel when cool.  Dice.  Add diced celery and tomato.  Toss with cooked salad dressing.

Cooked Potato Salad Dressing
2 Tbsp. Sugar
1/2 Dry Mustard
1 1/2 Tbsp. Flour
1 beaten Egg
1/4 cup Water
2 Tbsp. Vinegar
Combine sugar, dry mustard, flour and egg in double boiler.  Cook until thick.  Remove from heat.  Stir in water and vinegar.  Return to heat to thicken.

In place of a double boiler, use 2 pans that fit together, heating water in the bottom pan and the ingredients in the top pan.

Beef, Peppers & Onion Flatbread Wrap

I've posted the Arab Bread Dough recipe before and it can be found here.  I made the dough last night, kneaded it and let it sit about 45 minutes at room temperature before placing in the refrigerator overnight.

I cooked the roast beef in the crock pot after work yesterday too, cooking for about 4 hours on low.  The roast was a piece of sirloin tip roast.  After chilling overnight, I sliced it thin with an electric knife and shredded it when placing on the dough.

Here's the method:
Remove dough from refrigerator.  On a floured board, divide dough into 4 pieces.  Roll each piece into rectangles, about 8 X 6 inches long.  Leaving an inch of dough exposed on each side of the rectangle, layer as follows:

2-3 oz. shredded roast beef
Red and Yellow Peppers, sliced thin
Carmelized Onions
3 Tbsp. Shredded Swiss Cheese   

Fold edges of dough over.  Pinch edges together.  Let rest for 20 minutes.  Bake in 450 degree oven 12 minutes, then on broil for another 2 minutes until the top of each wrap is brown.  Cool.  Refrigerate if not eating within a view hours.

Here's our perfect picnic spot:
 After lunch, we walked the trail around the pond.  People were fishing, camping and swimming.  There were even paddle boats.  This was a great place to spend a summer day!