Happy Summer, Picnics and the burgeoning garden.
Overwhelming again. The
garden has erupted out of control. Why don’t I see it coming. Climatis taking
over the place of honor, the center of the herb bed. I think I'll transplant next year.
My radishes are disappointing because I didn’t thin them out. Tomatoes not
growing fast enough. Where did all the weeds come from, I had it all perfect a
few weeks ago.
Things that always deliver in
my garden. Basil, tarragon, sage, oregano, arugula, sunflowers, nasturtium,
Russian sage.
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| Purple, yellow, white and red radishes, basil and arugula from my garden. |
First a photo of my radishes.
I love the multiple colors. Amazing. Purple, yellow, red and white.
Silly me, I should have
planted tons more and divided. I had a vision to celebrate a big platter of
radishes, some roasted, some raw, just with bread, butter and sea salt with
friends. My too small harvest, just enough for me to taste. Not even enough for
a rabbit. Some I pulled too early and quickly stuck them back in the ground. Margaret Roach, where are you when I need you. http://awaytogarden.com/overwhelmed-dont-throw-in-the-trowel
But it is summertime after-all, which
reminds me of picnics. A picnic is an everlasting pleasure-filled pastime. A meal or nibbles
eaten in the outdoors, usually set up on a blanket on grass or sand, with small tables or folding chairs. It can also be
enjoyed at picnic tables. The picnic menu, absolutely anything you feel like. I do have my favorites over the years. A take-out picnic from the French Brasserie in NYC. Pate, roast
chicken, baguette and brie, balanced on the bicycles we rode to Central Park with toddlers on the back. Peanut
butter and jelly for the kids.
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| Circa 1970's, picnicking in Central Park with friends. |
To a string of lobster picnics, never to be
forgotten.
An excursion on a friends
boat to an island, where we indulged in decadent fare…pate, caviar and vodka.
Steamed lobster and more vodka.
My birthday, another boat to an island, this time with forty friends, picnic tables and more
lobster. Doo Wop Music supplied by "The Grand Central Echoes" an Acapela group.
A Picnic in the country under
a tree, just cheese, bread, fruit and wine.
A croquet party and a picnic.
This weekend an opportunity
to have another picnic, while listening to a Pops Symphony concert. My menu will be pate,
cheese, baguette, cold cucumber soup, fried chicken, French potato and green bean
salad nicose. Apple pie and chocolate chip cookies.
Beaujoulais, Iced Tea.
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| Just cooked fried chicken. |
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| Tomato, buffalo mozzarella and basil. Anytime. |
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| Photo of a picnic table set up next to us at the Pops concert. |
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| Clafoutis. A French cake-like pudding dessert made with black cherries. The clafoutis was brought by the picnickers next to us. We got to sample the delicious dessert. The cherry pits are kept in to maintain a stronger flavor. |
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| Chocolate chip melt pie. |
Wash and pat dry the chicken parts. Put into two zip lock bags. Add buttermilk to each. Season with salt. Cover and refrigerate for at least two hours.
Into a large paper bag, add flour, black pepper, cayenne pepper, and baking powder. Remove chicken from buttermilk and add the chicken pieces, a few at a time and shake to coat chicken.
In two skillets ( I used a black cast iron pans) add enough oil (1 inch deep) and heat to 350 degrees F.
Fry chicken pieces, a few at a time, but do not crowd. Fry ( turning often) until crispy and golden brown on both sides.
Make sure chicken is cooked through.
Thermometer inserted in chicken should register 170 degrees F.
Drain on several layers of paper towels.
Enjoy!
Serve hot, room temperature or cold.
Recipe:
French Potato and Green Bean Salad Nicose:
serves 6
recipe, adapted slightly, from David Tanis, produced in the NY Times Dining section June 27, 2012
I knew I wanted to make this recipe as soon as I read it. It went great with the fried chicken. It will be a staple in my recipe collection.
2 lbs Yukon Gold potatoes
salt
1 bay leaf
several sprigs of fresh thyme
2 garlic cloves, smashed and chopped
1 1/2 tablespoons anchovy
1 tablespoon large capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 lb French haricots vert
salt and freshly ground
black pepper to taste
2 hard-boiled eggs
1 tablespoon chopped fresh chives
Bring a large pot of salted water to a boil. Add the potatoes, bay leaf and thyme sprigs. Simmer the potatoes until easily pierced with a fork, about 30 minutes. Drain and set aside to cool.
When potatoes are cool enough to handle, peel and slice into 1/4 inch slices. Put into a large bowl.
Trim the green beans. In a pot of salted water, simmer and cook until al dente, 3 to 4 minutes. Drain and put into a bowl of ice water and drain again. Set aside in a bowl.
Make the vinaigrette- In a small bowl, stir together the garlic, anchovies, capers, mustard and vinegar. Slowly add the olive oil, while whisking until emulsified. Add salt and pepper to taste, whisk again.
Using half the vinaigrette, dress the potatoes. Dress the beans with the remaining vinaigrette. Combine the potatoes and beans, very gently. Chop the hard-boiled eggs and sprinkle over the top.
May you enjoy creating your favorite picnics and share with us all!
As Always,
xxoo Sheila
No matter how fast the chefs
chop on tv, do not try to chop fast.
A lesson I am trying to obey.
