An easy menu for a relaxing vacation

Summer is in full swing now, and if your family is like ours, you may be heading to the beach condo or mountain cabin for a badly needed week of R&R. If you're traveling with a crew or meeting up with friends or relatives, you may have noticed that restaurant dining with a large group—especially if it includes small children—can be a lot less enjoyable than preparing a laid-back meal in the comfort of your vacation digs.

In fact, we dine in most nights during our family beach week in Florida. One thing we've learned over the years, though, is just because a high-end rental unit has sparkling granite counter tops and stainless steel appliances, that doesn't mean it has sharp knives in the drawer or cheese graters that can do justice to a block of Parmesan-Reggiano.

That's why as we load up the car with bikes, iPods and ice chests, we also stock a kitchen box. Having a few items from your own kitchen makes cooking on vacation easier and more relaxing. Essentials include a sharp kitchen or chef's knife, a paring knife, a cheese grater and a sturdy cutting board. (Ever notice how the ones from the condo tend to be warped and downright funky?) We also take along a garlic press, some good quality olive oil and several of the spices we cook with on a regular basis. After all, there's no reason to restock a kitchen for a week when you can bring from home things you already have.

As for the meals themselves, we've found it helpful to partially prepare a few dishes ahead of time that can be finished off just prior to serving. One of our favorite beach trip appetizers is Marinated Crab Claws. Many local seafood stores sell pre-cooked claws in their refrigerator cases, and you can easily transport them packed well in ice, though they're also easy to find at seafood markets along the Gulf Coast. When you're ready to serve, toss with the simple homemade marinade that brings out their wonderful briny flavor without overpowering them.

Another favorite dish is Shrimp and Tasso Pasta, which is always a crowd-pleaser. You can make the piquant sauce ahead of time and either freeze it for the road trip or keep it refrigerated. When you're ready to serve, defrost, if necessary, then heat it and add shrimp. We like to buy fresh shrimp along the Florida Panhandle, though if you bring them from home, just make sure they stay well packed in ice for the duration of the car trip.

As for dessert, a Blueberry Yogurt Cake is a great choice. It can be made ahead of time and travels well. It's like a pound cake, but lighter, which is nice in the heat of summer. It also makes for a delicious breakfast treat that you can enjoy with a cup of coffee from the balcony of your favorite vacation spot.

Check out The Red Stick Spice Company (7970 Jefferson Highway, redstickspice.com) for a great variety of olive oils and spices you can stash in your traveling kitchen box. One of the nice things about this store is that it sells spices in tiny quantities, so you can save money and space in the car buying small portions of only those spices you want to bring with you.

THE MENU

Marinated Crab Claws
Shrimp and Tasso Pasta
Blueberry Yogurt Cake

Marinated Crab Claws

Serves 6 to 8. Recipe by Tracey Koch.

1/4 cup chopped red onion
1 clove minced garlic
1 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped dill
1 tsp. fresh lime zest
½ tsp. salt
¼ tsp. fresh ground black pepper
1/3 cup fresh lime juice
½ cup vegetable oil
2 lbs. crab claws (pre-cooked, packed on ice)

1. In a small mixing bowl, combine the red onion, garlic, parsley, dill and lime zest.
2. Add in the salt, pepper and lime juice, then slowly whisk in the vegetable oil until all is incorporated.
3. Pour the marinade into an airtight container with a lid and keep chilled until you are ready to toss it over the crab claws.

To Marinate:
1. Keep the crab claws packed on ice until you are ready to marinate.
2. Then place the claws in a large bowl, pour the prepared marinade over the claws, and chill for 30 minutes. Serve immediately.

Shrimp and Tasso Pasta

Serves 6 to 8. Recipe by Tracey Koch.

4 oz. tasso, diced
¼ cup chopped shallots
3 Tbsp. butter
3 Tbsp. flour
1 clove minced garlic
2 cups whole milk
¼ tsp. salt
¼ tsp. black pepper
½ cup fresh grated Parmesan cheese
2 Tbsp. fresh chopped parsley
1 lb. medium shrimp (peeled, cleaned and deveined)
1 lb. fettuccini or linguini

1. Place diced tasso and shallot into a large skillet with butter over medium heat. Sauté 3 to 4 minutes or until the shallots become translucent.
2. Stir in the flour and continue to cook for an additional 2 minutes.
3. Add the minced garlic and stir to incorporate.
4. Pour in the milk, stirring to prevent any lumps from forming.
5. Once all of the milk has been added, continue to stir until the sauce has thickened and coats the back of the spoon.
6. Season the sauce with salt and pepper and allow it to cool. Place the sauce into a quart container with a tight-fitting lid and keep it frozen or refrigerated until you are ready to use it. (Note: This can all be done before you leave for the trip and packed neatly in an ice chest.)

To finish:
1. If sauce is frozen, defrost.
2. Rinse, peel and devein shrimp. Set aside.
3. Heat sauce in a large saucepan until it comes up to a simmer.
4. Add the shrimp into the simmering sauce. Reduce the heat and stir every couple of minutes until the shrimp are cooked through.
5. While the sauce is finishing, cook the pasta according to the package directions.
6. When the shrimp are cooked through (about 4 to 5 minutes), fold in grated cheese and remove from the heat.
7. Place the drained pasta into a large serving bowl, pour the sauce over the pasta and toss to coat. Sprinkle the top with a little fresh chopped parsley for garnish and serve.

Louisiana Blueberry Yogurt Cake

Serves 6 to 8. Recipe by Tracey Koch.

1 pint fresh blueberries
1½ cups flour
1 Tbsp. baking powder
½ tsp. kosher salt
¾ cup sugar
1 Tbsp. lemon zest
¾ cup whole milk Greek-style plain yogurt
2 large eggs
½ cup vegetable oil
1 tsp. pure vanilla extract

1. Preheat the oven to 350 degrees.
2. Spray an 8½ x 4 ¼-inch loaf pan with non-stick cooking spray.
3. Wash blueberries, pat them dry and set them aside.
4. In a large mixing bowl, sift together the flour, baking powder and salt. Fold in the blueberries and set them aside.
5. In a separate bowl, combine the sugar and lemon zest until it is moist.
6. Whisk in the eggs one at a time into the sugar and lemon mixture and then fold in the yogurt and vanilla.
7. Pour the wet ingredients into the dry and gently whisk until all is incorporated.
8. Pour the batter into the prepared pan and smooth over the top. Bake for 50 to 55 minutes or until the top of the cake is golden and a tester inserted into the middle of the cake comes out clean.
9. Allow the cake to cool on a wire rack 10 to 15 minutes and then turn it over to finish cooking completely. Wrap the cooked cake tightly and store at room temperature. This cake may be made three days in advance. Great for dessert with a little fresh whipped cream, or also makes for a delicious breakfast treat.

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