Every sojourn in a cabin is better if you go armed with a secret weapon or two -- something that will do double duty at least and elevate the most mundane ingredients. This year's new entrant in that category is a spread that helps make a killer sandwich, works as a dip for veggies and stirred into some pasta topped with grilled veggies and sausage, made a nice sauce. Perfect thing for kicking back and watching the late-evening color spread across the lake.
Roasted red pepper and Boursin spread
Adapted from "Lee Bailey's Portable Food." Hard to go wrong with a Lee Bailey recipe, and you throw in portable (aka picnic fare) and I'm all over it. Lots of good choices of spreads in here to get any sandwich off to a good start.
Ingredients
1 roasted red bell pepper, peeled, seeded and drained
1 (5.2-ounce) box Boursin cheese (I used the herbed garlic variety)
2 tablespoons minced shallots
1/4 teaspoon salt
1/8 teaspoon pepper
Method
Combine pepper and cheese in food processor until well combined. Stir in shallots and add salt and pepper to taste. Made enough to fill a jelly jar of potential goodness.
The other requisite for a well-stocked cabin is some souvenir food (as well as a growler of what Dave calls souvenbeer). This year included andouille sausage, below, and dilled smoked salmon from Northern Waters Smokehaus in Duluth.
Luckily, the cabin comes equipped with this gorgeous bowl to toss all the goodness together.
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