Hi! Just a quick note to let you know that Jamee Gregory will be signing her gorgeous book, New York Parties: Private Views at JMcLaughlin Westport on Thursday June 2nd from 1pm – 3pm. Please stop by to enjoy her beautiful book and nibble on some fun naptime chef treats!
This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.
Today’s Powernap: My herb pots are yielding their first harvest. With the daughter at her last week of school what pestos can I make quickly so I can have them on hand for meals later this week?
I’ve become quite an expert in container gardening in the past few years. I hope to have an actual outdoor garden space to cultivate soon but, until I do, I’ll be using a-lotta’ terracotta for my plantings. This year my Mom and I planted an herb pot (while my daughter was running around the backyard with the dogs) using a selection of herbs from the local nursery in Cooperstown. Here is what we planted:
What’s Going on Today: Preparing for a pre-Memorial Day picnic using leftovers from last nights dinner.
Naptime Goals: Prepare Chicken Salad, pack bag with appropriate tableware.
Picnic Menu: Walnut Chicken Salad, sliced baguette, farmer’s market vegetables, iced tea
I am not a huge fan of mayonnaise but have been known to enjoy a good chicken salad now and again. I prefer the salads that are not especially gooey, but rather use mayonnaise or, even better, Greek yogurt as a binder for the chicken and other additions rather than the main event. It just so happens that my friend Nicole feels that same way about her chicken salad which is how she came to tinker with an old recipe to make this one. Her Walnut Chicken Salad is everything I like in a salad and nothing I don’t. The mayo is minimal, the flavor is maximal, and the walnuts add a unique flavor and crunch.
Phoebe's Shrimp Lollipops for a Boat Picnic
Picnic season is finally here and I, for one, couldn’t be happier. We love taking our meals from home “to-go” in the warmer weather. Our sandwiches always seem to taste a little bit better in the fresh, salty beach air. Lunches beneath the oak trees at the playground have an enjoyable, relaxed vibe and we swear that couscous salad always tastes best eaten out of take-out containers on a boat. When we are feeling particularly ambitious we dress up our daughter for a mini-hike and enjoy meal overlooking a vista of rolling hills with distant glimpses of the Atlantic.
There are a few key things to picnicking I’ve learned over the years and I want to share them with you. Picnics shouldn’t be complicated or stressful. Preparing for them should be easy and fun so you can enjoy your time outdoors with your family, not worrying about food.
Picnic Essentials:
– Blankets: If you are planning to picnic on the ground it is good idea to bring something to sit on. In woodland areas a waterproof surface is ideal. I picked up a simple oilcloth at our local Homegoods for just such occasions. It is cheap and easy and can easily be wiped clean. Light cotton blankets or large beach towels are great for beach picnics, breathable fabric is key for sandy surfaces that can get hot on a summer days.
– Sharp Knife & Cutting Surface: If you are planning on eating hard cheese or meats remember to pack a portable, sharp picnic knife. I like my Opinel 9 knife, it is easy to use and cleans well. Plus, it folds tightly so my daughter is unable to open it. Be sure to pack a plastic or wooden board for cutting your food.
– Plates, Cutlery & Cups: I like to pack recyclable one-use plates, cupcakes and forks for picnics. They are durable to eat with and can be stuck in the recycling bin instead of the trash can at the end of the night. A lot of times I like to use individual plastic containers to transport our food and we are able to eat straight out of them.
– Flashlights: If you are planning a dinner picnic be sure to take a flashlight along in case you happen to finish after dark.
Last month it was my pleasure to film some great cooking videos demonstrating several great ways to prepare corn on the cob! I LOVE fresh corn and am so pleased it has already arrived at my local shops. Check out this great videos on ways you can prepare fresh, healthy corn this season. There are so many great ideas, the whole family will love it!
To view the videos, CLICK HERE!
What’s Going on Today: Leafing through the Bon Appetit from last month, loving it, running around signing my daughter up for summer camps!
Naptime Goals: Make spicy tomato sauce, sift through camp paperwork.
Tonight’s Menu: Spaghetti with Spicy Sauce, Green Salad, Wine.
Sometimes the signs are loud and clear when it comes to determining dinner. Earlier this month a box of delicious POMI tomatoes arrived on my doorstep. The next day my new Bon Appetit arrived with a picture of spaghetti and a recipe for the simplest silkiest sauce you could ever make on the front cover. Does it get any more straightforward than that? I don’t think so!
The Occasion: Meghan’s baby shower in Cooperstown NY
Menu: Bacon & Green Chili Quiche, Tomato Pesto & Gruyere Tart, Ham & Asparagus Quiche, Sweet Fruit Salad, Leafy Green Salad, Chocolate Cake with Vanilla Buttercream, Prosecco with Raspberries, Iced Tea, Pellegrino, Coffee & Tea
Attendees: Party of 20 women, no kids
Today I need to tell you about the amazing Bacon & Green Chili Quiche from the shower I wrote about yesterday. All the food was great, but this was a real standout. We loved the perfect soft cheesy texture studded with the finely chopped chilis and crispy bacon. It was the perfect balance of spicy, sweet and salty. The combination of ingredients was welcome deviation from more common ham and cheese quiches.
