summer cooking – jersey fresh
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Wow! It seems like the summer is going by SO quickly – I can’t believe it is almost August already!
I just returned from a camping trip to Knoebels Amusement Resort with Fred, the kids and some good friends. If you have children and you’ve never been there, you must check it out. It’s an old-fashioned amusement park (outside of Bloomsburg, PA) that is like stepping back in time. What a blast!
Each family took a turn cooking dinner, and as usual, Fred’s meal was loved by all.
One of the best things about summer in NJ is the locally grown tomatoes and nothing is better at the end of a day in the hot sun than a refreshing Tomato Mozzarella Salad. It is easy to make and only takes a few minutes. It’s a great light appetizer and if you have any leftover (we didn’t), a nice snack for the next day.
Fred’s Jersey Tomato Salad
Sliced Jersey Tomato (fresh from Duffields Farm Market)
sprinkle with a dash of salt and pepper
top with a fresh basil leaf (from Fred’s or your own garden)
a slice of fresh mozzarella (Severino’s in Westmont is a good source)
drizzle with a balsamic vinaigrette (made with Château Calissanne Olive Oil, of course)
top with a small fresh basil leaf as a garnish
I picked the 2007 Castel di Salve Santi Medici Rosato to drink and even the “pink wine skeptics” agreed it was the perfect pairing!
Another of Fred’s dinners at Knoebels was Grilled White Pizza with Pesto
Fred’s Grilled Pizza
Prepackaged crispy pizza crust (lightly brush each side with olive oil)
Simple Pesto – fresh basil, Calissane Olive Oil, fresh garlic, Parmigiano Reggiano (from Severino’s), dash of salt and pepper
Spread the pesto mixture on top of the crust
Top with a blend of Italian Cheeses
Cook on low flame on grill until done
For the kids, we made a traditional pizza with pizza sauce instead of pesto, and topped them to order. Everybody was happy.
The wine we drank was my friend Lisa’s favorite white wine, the Verdicchio dei Castelli di Jesi Classico Le Gemme Brunori 2007. It was great with the white pizza!
You might not think of pizza as a choice for dinner on a camping trip, but it was simple to pack the ingredients in the cooler and quick to put together upon arrival (we made the pesto at home using a food processor before we left). It makes for a nice alternative to hamburgers and hotdogs (don’t worry – we had them the next night!).
P.S. Susan Crawshaw came up with the great idea of taking the grilled pizza tailgating. After all, it’s almost E-A-G-L-E-S time!
I had no idea you guys were going to Knoebel’s! My family has been going there for years and years. In fact we’re going there for a stay in one of the cabins right on location in August. I can’t wait. Do you think we could take Fred along with us to be our personal chef?
;)