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Old 07-18-2006, 06:42 AM   #1
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Drinks/Recipe Magazine features Airstream

I'm from Ontario, and up here we've got the LCBO (Liquor Control Board of Ontario) that controls/sells our alcohol. A number of times a year the LCBO puts out a glossy magazine called Food & Drink featuring - you guessed it - food recipes and information on wines, coolers, spirits, etc...

It's a quite a good read, and I look forward to picking up the latest (free!) issue.

Lo and behold, in the summer 2006 issue there's an article entitled Summer's Bounty, featuring a great-looking Bambi splashed across the 1st two pages of the article. Nice inviting beach scene.
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Old 07-18-2006, 08:58 AM   #2
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Thanks for sharing the article and picture. I wonder where in Ontario you have beach camping?
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Old 07-18-2006, 09:41 AM   #3
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Hmmm. The actual article is at home (and I'm "hard at work" right now) so can't see it, but I wonder if it's a set.

The most obvious beach for camping that comes to mind in Ontario is Sandbanks Provincial Park in Picton, but you're not camping right down on the beach. Close though.

The article sourced Can-Am RV (www.canamrv.ca) in London Ontario for the Bambi so makes me wonder if it wasn't a set after all.

Anyhow - I had friends calling me up laughing (they've heard my passionate stories about Airstreams) when they saw the article. Thought I'd pass it on.

Cheers,
Michelle
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Old 07-18-2006, 11:23 AM   #4
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So, Michelle, what kind of food and drink do they recommend for that setup? Any good recipes to share?

-J
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Old 07-18-2006, 03:58 PM   #5
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You be the judge if the recipes look good!

Three Melon Ices
Tomato Bread Salad
Stuffed Baked Peaches
Roasted Red Pepper Salad with Chicken
Mixed Berry Shortcake
Corn Stew with Shrimp
mmm....

Anyone interested in any of the above, I'll pass 'em on.

And upon closer examination of the picture, it's not on a set - it's the real thing. Nice sandy beach...

Cheers!
Michelle
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Old 07-18-2006, 05:03 PM   #6
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Please, share the recipes! They all sound summery delicious. ~G
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Old 07-18-2006, 05:35 PM   #7
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Okey dokey!

Here they are, one at a time...

Three Melon Ices

The same recipe can be used to make cantaloupe, honeydew or watermelon ice. Make all 3 and serve a scoop of each. As with all homemade ices they are best consumed within 3 or 4 days.

1/2 large cantaloupe or honeydew or 1/4 small watermelon
1/2 cup sugar
1.5 tbsp freshly squeezed lemon juice
pinch salt

1. Peel and remove the seeds from the melon, then cut into chunks. Place in a food processor and process until pureed. Strain into a large glass measuring cup; you should have 2 cups of puree.
2. Add the sugar, lemon juice and salt and stir to dissolve the sugar and then refrigerate overnight.
3. The next day, churn in an ice cream machine according to the manufacturer's instructions.

Makes about 2 cups.
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Old 07-18-2006, 07:52 PM   #8
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Tomato and Bread Salad

The success of this salad lies in the quality of ingredients used. The bread should not be too dense, the tomatoes the ripest possible and only the best quality olive oil will do. You don't need much dressing as the tomatoes' own juice is soaked up by the bread.

8 cups day-old bread cut into 1.5' cubes
4 large field tomatoes, cored and coarsely chopped
1/2 red onion, peeled and thinly sliced
1 small cucumber, peeled, seeded and diced
1 cup packed fresh basil leaves, slivered
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
2 cloves garlic, peeled and minced
1 tsp kosher salt
freshly ground pepper

In a large bowl, toss bread, tomatoes, onion, cucumber and basil. Mix the oil, vinegar, garlic, salt and pepper, pour over the salad and toss again. Leave the salad at room temp for at least 30 mins or up to 2 hours before serving, tossing again 2 or 3 times.
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Old 07-18-2006, 08:01 PM   #9
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Forgot to add that they suggest serving the following wines with the tomato salad:

Folonari Bardolino - Serve chilled, this wine's red cherry and herb flavours, light tannin structure and balanced acidity provide a refreshing match.

Colio Estate Marechal Foch VQA - This wine offers ripe berry fruit and bell pepper and herbaceous tones, which complement the flavours in this dish.
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Old 07-18-2006, 08:08 PM   #10
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Stuffed Peaches

Leave the skin on the peaches, it holds the fruit together and gives a great colour. Serve these peaches warm from the oven or at room temp.

1/4 cup toasted unblanced almonds
1/4 cup brown sugar
1/4 cup unsalted butter, cubed
4 peaches
1/4 cup Grand Marnier

1. Preheat oven to 350 F.
2. Place the almonds and brown sugar in a food processor and process until the almonds are chopped. Add the butter and pulse until blended.
3. Cut the peaches in half and remove the pits. Place them in a baking dish, cut-side up. Place about 1 tbsp of mixture into the centre of each peach. Pour the Grand Marnier plus 1/4 cup of water into the dish then cover with aluminum foil.
4. Bake for 20 to 30 minutes or until the peaches are soft but still holding their shape. The timing will depend on the ripeness of the peaches. Serve with the baking juices.

They recommend serving the following:

Southern Comfort - Sweet, intense peach and apricot flavours in this classic liqueur offer a delicious harmony to the flavours in this dessert.

Lakeview Cellars Vidal Icewine VQA - This dessert's combination of intense fruit flavours and richness requires a wine of similar complexity and depth of flavour.
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Old 07-18-2006, 08:56 PM   #11
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Airstreams Meet The Food Channel!

You're making me hungry! Man, combining my favorite trailers with my favorite passtime (food) is a Win-Win!

Somebody call Alton Brown! (Did he ever sell his 28 footer?)
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Old 07-18-2006, 08:57 PM   #12
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What a great thread. Thanks!
I've always wondered about bread salads. Could they possibly taste good? I have such a phobia about soggy sandwiches ... !
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Old 07-18-2006, 09:03 PM   #13
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Smile Thanks for posting!

Those melon ices look yummy. Oops now what wine/liquor do we serve with them? Ok how about a nice homemade sangria? Or the melon ices could kinda float in the sangria. Hmmm....
Good point about the bread summerkid. I wonder if a baguette would be too chewy you know sort of give it a bruschetta thing going on?
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Old 07-19-2006, 05:35 AM   #14
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Roasted Red Pepper Salad with Chicken

This is a good dish for entertaining on a summer's evening, as it can be made ahead and is delicious at room temp.

6 sweet red peppers
1 cup parsley leaves
1/4 cup oregano leaves
1 shallot, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
3 tbsp capers, preferably salt-packed, rinsed
2 tbsp red wine vinegar
3/4 cup extra virgin olive oil
salt and freshly ground black pepper
4 bone-in chicken breast halves

1. Preheat the grill.
2. Cut stems off peppers. Place them on the hot grill and cook until the peppers' skins are charred, 15 to 20 minutes, turning them frequently with tongs. Place the peppers in a large bowl, cover and leave to cool.
3. In a bowl, mix parsley and oregano leaves then add shallot and garlic. Chop 2 tbsp of the capers and add them to the bowl with red wine vinegar and oil. Whisk together and season with salt and pepper.
4. When the peppers are cool enough to handle, remove skins and seeds over a bowl to catch the juices. Cut the peppers into 1.5 inch chunks and place in a bowl. Strain the juice from the peppers, set aside 1/4 juice, and pour the rest over the peppers. Cover and refrigerate the peppers.
5. Place the chicken breasts in a shallow glass dish. Mix 1/3 cup caper dressing with 1/4 cup roasted pepper juice and pour over the chicken. Turn to coat, then cover and refrigerate 6 to 8 hours.
6. One hour before cooking, remove the chicken and roasted peppers from the refrigerator.
7. Preheat the grill to high. Then leave 1 burner on high and turn the other burner(s) down the medium-low.
8. Remove the chicken from the marinade, discard the marinade and cook the chicken, covered, on the hottest part of the grill until browned on both sides, about 2 minutes per side. Move the breasts to the cooler part of the grill and cook, covered, skin-side up for 10 minutes. Turn skin-side down and continue to cook, covered, for 5 minutes or until the internal temperature in the thickest part of the chicken reads 160 F.
9. Transfer the cooked chicken to a plate, cover loosely with aluminum foil and let sit for 10 minutes.
10. Slide the chicken from the bone and cut into 1.5 inch chunks. Stir into the peppers with any juices from the chicken. Add the remaining dressing, toss, then arrange on a serving platter. Garnish with remaining whole capers and serve warm or at room temp.

Serve with:

Villa Maria Private Bin Sauvignon Blanc

"Ted The Mule" Cotes du Ventoux Rose
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