classy but trashy

We could not have asked for better picnic weather so far this month! Last weekend was no exception as the sun was out and there was a pleasant breeze moving throughout the city. Waking up to such lovely conditions made my anticipation of the day’s picnic that much greater—we were heading to the waterfront!

Pier 1 Picnic

New England Clam Chowder in Sourdough Cups, Zesty Caesar Salad,

Perfect Lemon Bars and Sorbet Green Tea Jars

I have a definite weakness for clam chowder in bread bowls. What I don’t have a weakness for, however, is how freakin’ huge they always are! Stop me if I’m wrong, but an entire loaf of sourdough hollowed out and filled with rich, creamy soup seems a bit excessive. I mean, I love fresh, flaky bread, and I love a good chowder, but I certainly don’t want to overdose on either of those things—particularly in the same sitting. This technique is a scaled down version of the classic bread bowl-- a bread cup, if you will. You still get all of the fun of dipping the bread top in your soup, scraping the soggy sides of the cup out, and tearing up the hollowed out shell—simply in a more manageable size!


No, I did not make my own clam chowder. I’m far too classhy for that. Instead I picked up a can of Progresso New England Clam Chowder—it’s cheap, delicious and gets the job done without making your kitchen (or hands!) smell like raw clams.

New England Clam Chowder in Sourdough Cups
Serves 2
1 can New England Clam Chowder
2 dinner size sourdough rolls (make sure the outsides are nice and crusty)

-Cut the tops out of the rolls like a jack-o-lantern

-Through the hole in the top, lightly cut through the inside of the roll (don’t pierce the bottom!) and pull out the majority of the bread. Leave more or less on the sides based on preference, but make sure there’s enough room for your soup.

-Heat chowder according to can instructions.

For my take on this classic wharf staple I also offer a number of toppings for picnickers to customize their soup as they please:

Sliced green onions

Bacon bits

Grated Monterey jack cheese

Grated Colby jack cheese

To Pack:

-Put the tops back on the rolls and tuck them into a paper or plastic bag.

-Transfer chowder to insulated thermos container for travel.

-Pack toppings into a sectioned Tupperware.

At the Picnic:

-Pour chowder into bowls.

-Pile on your favorite toppings!

One of the great things about scaling down the bread bowls to cup size is that it leaves room to enjoy other flavors in the meal as well—like a little Caesar salad! This is a basic salad with homemade zesty Caesar dressing and topped with oyster cracker croutons. It’s simple, extremely tasty and travels well!
saraH’s Simple Zesty Caesar Dressing
1 cup SmartBalance mayonnaise

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 large clove of garlic, crushed
½ cup grated parmesan
1.5 tbsp milk
1 tsp spicy, brown or Dijon mustard
¼ tsp salt
Few shakes of celery salt
Pepper to taste

-Just whisk it all together until it’s well blended!
-Stores well refrigerated in a jar

Oyster Cracker Croutons
For two salads
½ cup oyster crackers
1 tin of anchovies in oil
Lavender salt

-Preheat oven to 350 degrees F

-Lay crackers out on a baking sheet

-Drain oil from anchovies into a small bowl

-Cut a small bit off of one of the anchovy fillets and mince. Add to oil.

-Using a cooking brush, brush anchovy oil and bits onto the tops of the crackers.

-Sprinkle each cracker with lavender salt (make your own or use Eatwell Farm’s version)

-Bake 5 minutes

Salad for 2:
1 organic romaine heart

-Cut or tear leaves into bite-size pieces

To Pack:

-Put ¼ cup dressing in a to-go jar or Tupperware

-Oyster croutons travel best in a small plastic container

-Pack lettuce in a plastic bag or container

At the Picnic:
-Distribute lettuce on plates
-Drizzle dressing on romaine
-Top with oyster cracker croutons

Lemon bars are absolutely a classic favorite. These lemon bars are my mother’s recipe and considered legal tender in five countries. They are also the perfect addition to a waterfront picnic on a warm early summer day!

Kim's Epic Lemon Bars

Crust:

1 cup sweet butter

½ cup powdered sugar

Dash of salt

2 cups flour

-Preheat oven to 350 degrees F

-Prepare a 9x13 baking dish with butter and flour

-Combine all ingredients and mix well
-Press dough evenly into the bottom of the baking dish
-Bake 15 minutes

Filling:
4 large eggs, beaten
6 tbsp lemon juice
2 cups sugar

¼ cup flour

-Keep oven at 350 degrees F

-Mix sugar and flour together

-Mix in eggs and lemon juice

-Pour onto slightly cooled, baked crust

-Bake 25 minutes

-Once cooled to room temp, sprinkle with powdered sugar
-Cut into squares
-Keep bars in the fridge

To Pack:

-If made right before the picnic, lemon bars should be slightly chilled in the fridge before travel.

-Stack in a Tupperware with wax paper between layers.

At the Picnic:

-Simply serve!

***Beware*** People will be jealous and might shoot you dirty looks or try to befriend you for extras!

This off-the-cuff green tea and sorbet refresher is a wonderful finishing touch on this well rounded Pier 1 Picnic:
Sorbet Green Tea Jars
For Two:

16 oz unsweetened green tea

Fruit sorbet (I used peach and strawberry)

Ice

2 mason jars with lids

-Fill jars with ice

-Pour in 8 oz green tea in each jar

-Top tea with a scoop of sorbet

To Pack:

-Screw lid on and throw jar into your basket!

At the Picnic:
-Unscrew lid and throw tea down your gullet!

Pier 1 Picnic Essentials for 2:

Picnic basket

Oil cloth for sitting

2 plates

2 forks

2 spoons

Napkins

Varied Tupperware containers

Plastic and/or paper bags

2 Mason jars

With a beautiful day! And with the San Francisco Bay spread before us, the Pier 1 Picnic could not have been more of a success. Everything was delicious and the sights were unforgettable. Tucked away at the end of Pier 1, there was nary a tourist in sight and we were able to completely avoid all of the flying lures and fish guts that are so prevalent on the other public piers.

Be sure to make this great San Francisco picnic one of your tasty summer goals!