Happy Bastille Day!

[Guest guest]

Today is Bastille day in France, a holiday akin to our American 4th of

July. Typically hundreds of Parisians gather on the lawn in front of the

Eiffel Tower ( called the Champs de Mar ) for a picnic and to watch the

fireworks.

Despite pouring rain today and for the last few days, I know the “Champs”

will be packed!

A picnic would almost always include some crusty French baguettes, a

selection of cheeses and wine, some fresh strawberries and/ or peaches and

some salads ( and for the non vegetarians, roasted chicken or possibly some

cold salmon )

 

Here are some recipes that I will include in my picnic basket tonight:

 

 

* Exported from MasterCook *

 

Legume basket for a picnic

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : French Ready to send to Vege list

 

 

Amount Measure Ingredient -- Preparation Method

-------- ---- -------- --------------------------------

2 big handfuls Fresh haricort verts ( French skinny green

beans ) -- washed and ends clipped, then lightly

steamed and cooled

2 red bell peppers -- seeded and sliced

8 carrots -- peeled and julienned

20 French breakfast radishes -- washed and ends clipped

1 English seedless cucumber -- sliced

aioli for dipping -- ( see seperate recipe )

 

 

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NOTES : This is a typical thing to pack in a French picnic basket. In

France, presentation is critical. These veges are beautifully prepared and

then tucked in a small basket lined with a beautiful damask napkin before

adding them to the picnic basket

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Aioli ( French Garlic Mayonnaise )

 

Recipe By :Elizabeth Powell

Serving Size : 8 Preparation Time :0:20

Categories : French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 garlic cloves -- mashed

2 egg yolks

1/8 teaspoon salt

1 cup olive oil

1 teaspoon vinegar

1 teaspoon fresh lemon juice

 

Beat eggs until very thick and lemon colored. Beat in mashed garlic and

salt. Beating constantly, add olive oil VERY SLOWLY -- literally drop by

drop. After about half the oil has been added and the mixture is thickening,

add vinegar and lemon juice. Then continue adding olive oil slowly, beating

until a thick emulsion is formed.

Aioli may be used as a garlicky alternative to mayonnaise, but is delicious

on its own as a sauce or dip for seafood or vegetables.

 

 

 

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Per serving: 256 Calories (kcal); 28g Total Fat; (97% calories from fat); 1g

Protein; 1g Carbohydrate; 53mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

* Exported from MasterCook *

 

Salad of Haricorts Verts

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : French Ready to send to Vege list

Salads Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound haricorts verts -- ( slim French green beans ),

trimmed

1 tablespoon extra virgin olive oil

1 teaspoon white wine vinegar

1 tablespoon mixed fresh herbs ( such as mint, parlsey,

clintro, chives and tarragon )

salt and pepper

 

Cook beans in a large pot of boiling salted water until just tender--about 3

to 4 minutes. Drain in a colander and rinse with cold water to cool the

beans. Drain again.

 

Toss together all the remaining ingredients and serve.

 

 

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Per serving: 60 Calories (kcal); 7g Total Fat; (99% calories from fat); 0g

Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

 

 

 

* Exported from MasterCook *

 

Salade Nicoise Vege style

 

Recipe By :variation of a recipe from " French Provincial Cooking " by

Elizabeth David

Serving Size : 0 Preparation Time :0:00

Categories : French Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 hard-boiled eggs -- , cut into wedges

8 or 10 black olives

vinagrette dressing

cold cooked potatoes, sliced into small pieces

haricort verts, steamed and cooled ( keep them

crisp )

garlic

one head of lettuce

2 very firm quartered tomatoes

capers

 

Arrange a quartered lettuce in your salad bowl. Add 2 hard-boiled eggs, ,

the tomatoes and black olives, and if you like them, a few capers. Only

when the salad is about to be eaten, mix it with the dressing, made from

thebest fruity olive oil you can lay hands on, tarragon vinegar, salt,

pepper,

a crushed clove of garlic. It is up to you to choose the other optional

ingredients:

raw sliced red peppers, beetroot, or artichoke hearts.

 

Description:

" from " French Provincial Cooking " "

 

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