Art du Grand, The Picnic

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Art du Grand, The Picnic ... 

The French have been picnic-ing for years, and it is not surprising. A trip to the coast, or to the mountains, the forest or a lake or river, a field or stream is just not complete without something wonderful to eat and drink. In fact, dining with friends and / or family in the countryside or seaside, seems to be the the ultimate expression fo the insouciant French spirit. 

In this story, I have been given three simple, original and splendid French Picnic dishes, that are are do ahead and portable, colorful, delicious and perfect pairs. 

The Stars At Your Picnic & Their Recipes ... 

1) FRENCH BAGUETTES 

2) POTATO SALAD WITH HARICOT VERTS ( FRESH FRENCH GREEN BEANS ), WALNUTS AND ROQUEFORT BLUE VEIN FRENCH CHEESE 

3) FRENCH MUSTARD VINAIGRETTE 

4) ROAST CHICKEN WITH MUSTARD VINAIGRETTE 

5) DESSERT :  A SPONGE OR SHORT BREAD STYLE CAKE WITH FRESH BERRIES OF CHOICE 
( BAKERY PURCHASED OR HOME MADE ) 

RECIPE 1: POTATO SALAD FOR 4 

QUARTERED 2 POUNDS BABY RED SKINNED POTATOES
8 TABLESPOONS MUSTARD VINAIGRETTE  ( SEE RECIPE )
2/3 CUPS CRUMBLED BLUE VEIN ROQUEFORT CHEESE 
1/2 POUND HARICOTS VERTS ( FRENCH GREEN BEANS ) TRIMMED 
1/3 CUP WALNUTS TOASTED AND CHOPPED 

1) preheat oven to 450 farenheit 
2) In a large baking dish; combine the potatoes and 3 tblsps. of vinaigrette.
3) roast the potatoes in large baking dish for 20 minutes and then reduce oven temperature to 375 degrees farenheit and continuing roasting until the potatoes are tender , stirring occasionally, about 45 minutes
4) Now, transfer to a large bowl and cool for 15 minutes 
5) mix in 3 tblsps vinaigrette and 1/ 3 cup of blue vein Roquefort 
6) season to taste, salt and freshly ground rose, white, black and green peppercorns

7) Now blanch the haricots in a large pot of salted boiling water until crisp tender; 3 minutes 
8) drain and rinse under cold water and let cool 
9) drain thoroughly
10) transfer the haricots to a large salad bowl
11) drizzle in 2 tblsps of vinaigrette and sprinkle crumbled 3 tblsps. roquefort
12) season and arrange the haricots on a separate platter and mound the potatoes ( peeled or unpeeled, that choice is cultural and preference ) and in the centre of the potatoes, place the salad and sprinkle with remaining blue cheese 

RECIPE: (2) MUSTARD VINAIGRETTE ... 

1/4 DIJON MUSTARD ( WE EMPLOY BRAND MALLE ) 
3 TBLSPS. SHERRY OR WHITE WINE VINEGAR 
3/4 CUPS PROVENÇAL EVOO OR SPANISH EVOO 
2/3 CUPS SHALLOT OR LEEK OR GREEN SCALLION ( DEPENDING ON YOUR AVAILABILITY)
2 TBLSPS. FRESH ROSEMARY HERB CHOPPED
2 TSPS. FRESH CHOPPED SAGE HERB ( OR GENOVESE BASIL OR FRESH THYME OR FRESH PARSLEY ) 

1) combine THE DIJON MUSTARD and the white wine or sherry vinegar in a bowl 
2) delicately and slowly combine by whisking with gently pouring of the EVOO 
3) sprinkle mixture with the chopped fresh herbs and shallots or minced leek 
4) SEASON WITH SALT AND FRESHLY GROUND ROSE, GREEN, WHITE AND BLACK PEPPERCORNS AND COVER ... 
5) PLACE IN A COLD DARK CORNER OF A PANTRY OR CABINET 
6) DO NOT TOUCH UNTIL READY TO USE

RECIPE (3) :   FRENCH STYLE ROAST CHICKEN WITH MUSTARD VINAIGRETTE ... 

1 whole roasting chicken
1 large shallot or 2 medium size shallots
2 fresh rosemary sprigs
2 fresh sage or parsley or thyme swigs
1 cup Mustard vinaigrette ( see recipe )
1 tblsp. chopped fresh rosemary herb
1 tblsp. fresh chopped sage, or parsley herb 
salt and freshly ground pepper corns to taste 

1) PREHEAT OVEN TO 450 FARENHEIT 
2) RINSE AND PAT CHICKEN DRY 
3) SEASON CAVITY WITH SALT AND FRESHLY GROUND PEPPER
4) PLACE SHALLOT, 2 ROSEMARY SWIGS, 2 SAGE OR PARSLEY SWIGS IN THE CAVITY
5) SLIDE HAND BETWEEN THE CHICKEN SKIN AND THE MEAT OVER THE BREAST / CHEST TO FORM POCKETS 
6) SPREAD 2 TBLSPS OF THE MUSTARD VINAIGRETTE UNDER THE SKIN OVER THE BREAST MEAT
7) TIE LEGS TOGETHER TO HOLD SHAPE AND TUCK THE WINGS UNDER THE BODY OF THE BIRD
8) PLACE THE BIRD IN ROASTING PAN
9) BRUSH 2 TBLSPS VINAIGRETTE OVER OVER CHICKEN AND A SHOT GLASS OF WHITE WINE, OR BLONDE BEER OF CHOICE ( TENDERIZES THE MEAT ) AND SPRINKLE CHOPPED HERBS OVER BIRD ( AND IF YOU WISH 1 OR 2 CLOVES OF MINCED GARLIC )
10) ROAST THE CHICKEN 20 MINS. AND THEN, REDUCE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE ROASTING UNTIL JUICES RUN CLEAR WHEN WHEN PIERCED IN THICKEST PART OF THIGH AND BASTE OCCASIONALLY WITH PAN JUICES, THE WINE OR THE BEER ...
11) THE CHICKEN SHALL BE READY IN 1 HOUR 15 OR 20 MINUTES
12) LET THE CHICKEN COOL 1 HOUR 
13) PLACE THE CHICKEN IN A PICNIC PACKAGING 

DESSERTS & REFRESHING PALATE ... 

We like to have fresh fruit as it holds up at all times ... Always welcomed are Granny Smith, A whole uncut Green Melon called Piel De Sapo or Persian Melon ( we do not have Honey dew in Spain or France ); a whole group of seasonal fruit of choice and perhaps a bakery made sponge to place fruit slices.

ENJOY ...

PICTORIAL TO FOLLOW NEXT WEEKEND ... 

ALL MY BEST REGARDS,

Margaux  

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Art du Grand, The Picnic Posted: 15 May 2013 at 07:43
	Art du Grand, The Picnic ... The French have been picnic-ing for years, and it is not surprising. A trip to the coast, or to the mountains, the forest or a lake or river, a field or stream is just not complete without something wonderful to eat and drink. In fact, dining with friends and / or family in the countryside or seaside, seems to be the the ultimate expression fo the insouciant French spirit. In this story, I have been given three simple, original and splendid French Picnic dishes, that are are do ahead and portable, colorful, delicious and perfect pairs. The Stars At Your Picnic & Their Recipes ... 1) FRENCH BAGUETTES 2) POTATO SALAD WITH HARICOT VERTS ( FRESH FRENCH GREEN BEANS ), WALNUTS AND ROQUEFORT BLUE VEIN FRENCH CHEESE 3) FRENCH MUSTARD VINAIGRETTE 4) ROAST CHICKEN WITH MUSTARD VINAIGRETTE 5) DESSERT : A SPONGE OR SHORT BREAD STYLE CAKE WITH FRESH BERRIES OF CHOICE ( BAKERY PURCHASED OR HOME MADE ) RECIPE 1: POTATO SALAD FOR 4 QUARTERED 2 POUNDS BABY RED SKINNED POTATOES 8 TABLESPOONS MUSTARD VINAIGRETTE ( SEE RECIPE ) 2/3 CUPS CRUMBLED BLUE VEIN ROQUEFORT CHEESE 1/2 POUND HARICOTS VERTS ( FRENCH GREEN BEANS ) TRIMMED 1/3 CUP WALNUTS TOASTED AND CHOPPED 1) preheat oven to 450 farenheit 2) In a large baking dish; combine the potatoes and 3 tblsps. of vinaigrette. 3) roast the potatoes in large baking dish for 20 minutes and then reduce oven temperature to 375 degrees farenheit and continuing roasting until the potatoes are tender , stirring occasionally, about 45 minutes 4) Now, transfer to a large bowl and cool for 15 minutes 5) mix in 3 tblsps vinaigrette and 1/ 3 cup of blue vein Roquefort 6) season to taste, salt and freshly ground rose, white, black and green peppercorns 7) Now blanch the haricots in a large pot of salted boiling water until crisp tender; 3 minutes 8) drain and rinse under cold water and let cool 9) drain thoroughly 10) transfer the haricots to a large salad bowl 11) drizzle in 2 tblsps of vinaigrette and sprinkle crumbled 3 tblsps. roquefort 12) season and arrange the haricots on a separate platter and mound the potatoes ( peeled or unpeeled, that choice is cultural and preference ) and in the centre of the potatoes, place the salad and sprinkle with remaining blue cheese RECIPE: (2) MUSTARD VINAIGRETTE ... 1/4 DIJON MUSTARD ( WE EMPLOY BRAND MALLE ) 3 TBLSPS. SHERRY OR WHITE WINE VINEGAR 3/4 CUPS PROVENÇAL EVOO OR SPANISH EVOO 2/3 CUPS SHALLOT OR LEEK OR GREEN SCALLION ( DEPENDING ON YOUR AVAILABILITY) 2 TBLSPS. FRESH ROSEMARY HERB CHOPPED 2 TSPS. FRESH CHOPPED SAGE HERB ( OR GENOVESE BASIL OR FRESH THYME OR FRESH PARSLEY ) 1) combine THE DIJON MUSTARD and the white wine or sherry vinegar in a bowl 2) delicately and slowly combine by whisking with gently pouring of the EVOO 3) sprinkle mixture with the chopped fresh herbs and shallots or minced leek 4) SEASON WITH SALT AND FRESHLY GROUND ROSE, GREEN, WHITE AND BLACK PEPPERCORNS AND COVER ... 5) PLACE IN A COLD DARK CORNER OF A PANTRY OR CABINET 6) DO NOT TOUCH UNTIL READY TO USE RECIPE (3) : FRENCH STYLE ROAST CHICKEN WITH MUSTARD VINAIGRETTE ... 1 whole roasting chicken 1 large shallot or 2 medium size shallots 2 fresh rosemary sprigs 2 fresh sage or parsley or thyme swigs 1 cup Mustard vinaigrette ( see recipe ) 1 tblsp. chopped fresh rosemary herb 1 tblsp. fresh chopped sage, or parsley herb salt and freshly ground pepper corns to taste 1) PREHEAT OVEN TO 450 FARENHEIT 2) RINSE AND PAT CHICKEN DRY 3) SEASON CAVITY WITH SALT AND FRESHLY GROUND PEPPER 4) PLACE SHALLOT, 2 ROSEMARY SWIGS, 2 SAGE OR PARSLEY SWIGS IN THE CAVITY 5) SLIDE HAND BETWEEN THE CHICKEN SKIN AND THE MEAT OVER THE BREAST / CHEST TO FORM POCKETS 6) SPREAD 2 TBLSPS OF THE MUSTARD VINAIGRETTE UNDER THE SKIN OVER THE BREAST MEAT 7) TIE LEGS TOGETHER TO HOLD SHAPE AND TUCK THE WINGS UNDER THE BODY OF THE BIRD 8) PLACE THE BIRD IN ROASTING PAN 9) BRUSH 2 TBLSPS VINAIGRETTE OVER OVER CHICKEN AND A SHOT GLASS OF WHITE WINE, OR BLONDE BEER OF CHOICE ( TENDERIZES THE MEAT ) AND SPRINKLE CHOPPED HERBS OVER BIRD ( AND IF YOU WISH 1 OR 2 CLOVES OF MINCED GARLIC ) 10) ROAST THE CHICKEN 20 MINS. AND THEN, REDUCE OVEN TEMPERATURE TO 350 DEGREES AND CONTINUE ROASTING UNTIL JUICES RUN CLEAR WHEN WHEN PIERCED IN THICKEST PART OF THIGH AND BASTE OCCASIONALLY WITH PAN JUICES, THE WINE OR THE BEER ... 11) THE CHICKEN SHALL BE READY IN 1 HOUR 15 OR 20 MINUTES 12) LET THE CHICKEN COOL 1 HOUR 13) PLACE THE CHICKEN IN A PICNIC PACKAGING DESSERTS & REFRESHING PALATE ... We like to have fresh fruit as it holds up at all times ... Always welcomed are Granny Smith, A whole uncut Green Melon called Piel De Sapo or Persian Melon ( we do not have Honey dew in Spain or France ); a whole group of seasonal fruit of choice and perhaps a bakery made sponge to place fruit slices. ENJOY ... PICTORIAL TO FOLLOW NEXT WEEKEND ... ALL MY BEST REGARDS, Margaux
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 15 May 2013 at 08:18
	Looks like a nice, complete blueprint for a great afternoon in the countryside, Margi - thanks for posting! What are some suggestions for wines (French and American) that would go well here?
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 15 May 2013 at 12:07
	Tas, Drinking and driving as you know is a terrible marriage; thus, I would go with your Martinelli Apple Cider Sparkling 4% or 0% alcohol ... We would go with Asturian Sidra or French ... If you can walk to a lovely spot, and not drive; then, a sparkling white or rosé pinot noir of choice Cava ... Thanks, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.