Suzanne Krowiak from Indy Food Swappers shares how to safely pack a picnic lunch for the track, or any other outside event.
We talk about some of the biggest myths about cookout and picnic safety. Plus she offers up advice on enjoying eating outdoors, while minimizing the risk of food poisoning (which goes way up in the summer). Then Suzanne explains the best and worst foods to pack for a picnic.
Yields 24 small, or 12 large, brownies
· 1 ½ cups (188g) all-purpose flour
· 1 ½ cups (340g) sugar
· 4 eggs
· 2 sticks (8 oz) butter
· 3 Tbsp fresh-squeezed lemon juice
· 3 to 6 Tbsp lemon zest*
· 1 Tbsp lemon extract
· ½ tsp kosher salt
· Malden or other flake salt, for sprinkling (optional)
*Note: I love a strong lemon flavor, so I add 6 tablespoons of lemon zest. You can use less, or leave it out completely. The brownies will still have a nice lemon flavor.
Ingredients (lemon glaze):
· 1 cup (4 oz) powdered sugar
· 2 Tbsp fresh-squeezed lemon juice
Instructions (lemon glaze):
· Combine powdered sugar and 2 tablespoons of lemon juice in a medium bowl, and stir until smooth. Set aside.
1. Preheat oven to 350°F.
2. Line rimmed 9 x 13 baking sheet with parchment paper.
3. Melt butter on the stove over low heat, or in the microwave.
4. Whisk eggs and lemon extract in a small bowl and set aside.
5. Combine flour and kosher salt in a medium bowl. Whisk to combine.
6. Transfer melted butter to a large bowl. Stir in 3 tablespoons lemon juice and 3 to 6 tablespoons of lemon zest.
7. Whisk in the sugar.
8. Add eggs and lemon extract; whisk to combine.
9. Add dry ingredients; whisk until smooth. (Don’t overdo it, because this can make your brownies tough.)
10. Scrape the batter into the prepared pan. (It will be a runny batter.)
11. Bake 20-25 minutes, or until a toothpick comes out clean.
12. Remove from oven, and drizzle with lemon glaze while the brownies are still warm. Sprinkle with flake salt. Allow to cool completely before cutting and serving.
Green Tomato Gazpacho
· 2 ¼ pound green tomatoes; coarsely chopped
· 1 seedless cucumber, coarsely chopped
· 1 small shallot (or ½ large shallot), chopped
· 1 small (or ½ large) jalapeno pepper, seeded and chopped
· 1 tablespoon minced cilantro
· 1 garlic clove, roughly chopped
· ½ avocado, roughly chopped
· ½ cup cold water
· 1 tsp kosher salt
· 1 Tbsp honey
· ½ Tbsp sugar
· ½ cup olive oil, divided
· 1/3 cup freshly squeezed lime juice
· ¼ cup minced basil
· ½ cup finely diced cantaloupe
· Kosher salt & fresh-ground pepper
1. Place approximately ½ of the tomatoes, ½ of the cucumber, ½ of the shallot, ½ of the jalapeno pepper, ¼ cup olive oil, and all of the cilantro, garlic, honey, avocado, salt, and cold water in a blender. Puree until smooth.
2. Poor pureed soup in a large bowl.
3. Add the rest of the tomatoes, cucumber, shallot, jalapeno pepper, and ¼ cup olive oil into the blender. Pulse to finely chop, but do not puree. Combine with the pureed soup in the large bowl.
4. Stir in lime juice and sugar. Season with salt and pepper to personal taste. Refrigerate until cold.
5. Portion soup into bowls or small mason jars. Garnish with chopped cantaloupe and basil.