And concerts, sunny Saturdays, and days at the beach…
‘Tis the season to skip away from the hot stove and the high maintenance kitchen to dine al fresco, lolling on the grass, longing for someone to peel my grapes, or suggest that we pose for a modern take on Le Déjeuner sur l’herbe. I will be wearing a crisp, freshly ironed white Laura Ashley dress, though, with a little sprigging, and my hair will be long and luxuriant. Monsieur Manet and I will have some fine chilled Chardonnay and a basketful of sandwiches. The stream will babble and the mosquitoes will buzz elsewhere.
And we take time to thank Mark Bittman for all of these wonderful ideas which will liven up what could have been the hackneyed and the unambitious luncheon items I thought of first: fried chicken (store bought), watermelon and carrot sticks. Instead, we will have PANZELLA – to which I added a sliced peach after reading his idea for a tomato and peach salad – yummy.
I love Mark Bittman. Even though he is intent upon helping us eat better, he recognizes the vital importance of the humble potato chip in our lives: “ROAST BEEF AND BLUE Start with whole-grain rolls. Smear blue cheese on one side and prepared horseradish on the other. Add red onion and thin-sliced roast beef, pork or lamb. Pack! Lettuce and tomato on the side. Potato chips are mandatory.” Mandatory! The man is brilliant!
And what a simple and unusual idea he has for a dessert – cornbread cubes with blueberries! “Toss cornbread cubes with blueberries, lemon juice, olive oil and hazelnuts. Yes.” And I agree. The Tall One will quite like this, if I can wrestle the corn bread pan away from him.
https://www.nytimes.com/2008/07/02/dining/02mlis.html?ref=dining
I printed this list of ideas for summer meals and have it on the kitchen counter so I will remember to vary our summer meals and make them a little more interesting. Be sure to keep cool this summer!
The Wall Street Journal has been a little less stodgy of late and had this divine recipe Thursday. It might be a little labor intensive for us kitchen shirkers, but it is nice to read, in a leisurely fashion, in the shade, with some nice cool lemonade:
Sarabeth’s Summer Chicken Salad
½ pound asparagus, steamed, cooled and cut diagonally into 2-inch pieces
1 1/2 cups tricolor couscous, cooked, rinsed and at room temperature
1 large rotisserie chicken, cooked and sliced (or 6 lightly seasoned chicken cutlets, sautéed or grilled and sliced
1 pound mixed greens (romaine and Boston lettuces, mixed baby greens)
1 large seedless cucumber, peeled and sliced
3 medium seedless oranges, peeled and cut into segments
1 small jicama, peeled, sliced and cut into matchsticks
1 pint grape tomatoes, cut in half
4 ounces sweet pea shoots
½ cup whole almonds, toasted
2 cups Tarragon-French Sheep Feta Dressing (recipe follows)
In a large salad bowl, lightly toss the greens, cucumber, orange segments and jicama. Add the couscous. Place the tomatoes on top. Add the pea shoots. Sprinkle on the almonds. Plate each serving and top with the asparagus and chicken slices. Serve with dressing drizzled on top, or on the side. Serves six.
Tarragon-French Sheep Feta Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
3 tablespoons apple cider vinegar
1 tablespoon maple syrup
3/4 teaspoon celery seeds
1/4 cup chopped Italian parsley
1 tablespoon fresh tarragon, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces French Sheep Feta or buttermilk blue cheese, crumbled
In a bowl, whisk together ingredients through salt and pepper. Add the cheese and whisk lightly, leaving small chunks of cheese visible. Cover and refrigerate at least 2 hours. Yield: 2 cups
“Skill without imagination is craftsmanship and gives us many useful objects such as wickerwork picnic baskets. Imagination without skill gives us modern art.”
-Tom Stoppard
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