Variations On A Picnic

This is the season for outdoor dining. Nothing beats a picnic on a warm breezy June day. for foodies it;'s a way of expressing themselves through a simple sandwich , drink and snack along with a quick dessert. The best part of eating outdoors is elevating to a truly gourmet level. You can still have the basics but amp them up to something supreme.

Varying this simple meal was the subject of  A Good Appetite in today's New York Times Dining section.Its' author, Melissa Clark suggests giving  the picnic its; due. Make it fancy, she orders, but not as fancy as say a Jane Austen outing with fine china, cold pigeon pie and gooseberry jams. Have thick picnic blankets with real flatware and some electric votive candles to set the mood ,especially for dusk dining. Keep the paper plates though (no one wants to comeback from a picnic with a hamper full of dirty china and glasses)/You can make one yourself or even have as restaurant provide you with your picnic fare (as Ms Clark also suggests.)

Ms. Clark recommends  the [pan bagnet for the perfect picnic sandwich. This is an upscale version of the classic tuna fish sandwich. It;s Provencale and redolent with not just tuna but also anchovy , along with olives tomatoes and basil, Olive oil and vinegar rare liberally sprinkled over a ciambatta (or more preferably Italian or French bread) and then pressed. Ms. Clark usually employs her young daughter for this ,allowing the girl to sit on it. You can just put the hamper or some heavy tiles on it. The next picnic recipe is a tasty haricot verte, green beans mixed with corns kernels and carrots , and dressed in a vinaigrette. The meal is finished off with a lemon poppy seed cake.

This is the time for  a good picnic. Elevate to a something special with good food and an elegant atmosphere. Enjoy a  gourmet sandwich along with an unusual salad .Finish it off with fresh air and the joy of a late spring day or evening