An Elegant Picnic For A Concert In Central Park...Filet of Beef On Baguette

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Summer is full of free concerts in parks all over the nation.  If you are lucky to live near a city that has one, don't miss it.  Boston, Cleveland and New York are the ones that come to mind, even here in Atlanta we have them on Centennial and Piedmont parks.  But there is nothing that comes close to a concert in Central Park!

Years ago, when I worked and lived in New York, I was invited to a few of these concerts by Wall Street firms who entertained their clients by taking them to concerts, opening exhibits at museums, Shakespeare in the Park (my favorite),  or the theater .  One of the firms once took us out for dinner and a cruise around New York harbor. No, I was not wealthy client, but I did manage a lot of money on behalf of some of the largest investment banks in the world.   Just last night, I was cleaning my bookshelves and came across some art books from two exhibitions I was invited to...Matisse at the MOMA and John Singer Sargent at the Whitney, with the business cards still inside!

The New York Philharmonic at the Great Lawn In Central Park

In the summer of 1988,  I decided to take my group to a concert in Central Park.  Everybody came, portfolio managers, sales, operations, traders, the whole lot.   The only mistake was inviting my boss, a charming unattached Scot who proceeded to get drunk and pick up every single girl in sight!  Not exactly what I had in mind.  The concert was spectacular, with Placido Domingo as the star of the evening.  Throw in Linda Rondstat and Gloria Estefan at the end, a full moon and something no one anticipated, 100 degree temperatures!  There is no place in the world that can be more miserable in high heat than New York City, even if you are in a park.

In those days, everybody brought a nice picnic, with chairs and blankets, all very civilized, as New Yorkers can be when asked to behave themselves.  You also have to realize that the people who live in that part of town and the type of audience who would be interested in such a concert is of a certain economic class and very yuppy. 

Should you find yourself in the position of being invited to such an event, grab it. You will remember it for the rest of your life.

Tell me, have you ever been to one of these events? anywhere in the world?



A picnic basket from Picnic At Ascot



For this kind of a picnic you must travel light.  Remember, you will be doing some walking before you get to what you think is an acceptable destination. Getting back home after the concert can take a long time and this is not the type of outing where a town car will be waiting for you at the curb.  Bring your champagne in a portable cooler and the soup in a Thermos.  If you don't have the time to make the bars, pick up some chocolate covered espresso beans.  You will need the caffeine!

This picnic will fit nicely in a picnic basket like the one on top.  All you need is a hunk in great shape to carry it for you.  You might also opt to bring two lighter baskets.  Check out the selction at Picnic at Ascot, they have a lot of choices.  As to a wine, a light red Burgundy or Malbec will go well with this meal.  Nothing too heavy though, remember you will be outside and it's hot. Wine will make you hotter! And don't forget to bring real napkins and plenty of water. You have eight hands to help you carry the load!

The Picnic

Cheese wafers
Black Mission Figs With Prosciutto

 Champagne

Cold Cucumber And Spinach Soup

Filet Of Beef On Baguette With Horseradish Sauce

Tomato Hand Pies

Chocolate Espresso Bars

Filet of Beef On Baguette With Horseradish Sauce
Yield:4 servings
 .
Ingredients

For the beef:
2 to 3 pounds fillet of beef, trimmed and tied
1 tablespoon unsalted butter, at room temperature
1 teaspoon Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper

For the sandwich:
1 French baguette, halved horizontally and cut crosswise in 4
Mustard Horseradish Sauce, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
Unsalted butter at room temperature

Directions


Preheat the oven to 500 degrees F.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

To make the sandwiches, cut the baguette horizontally. Spread the bottom slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper.

Mustard Horseradish Sauce:

3/4 cup good mayonnaise
1 1/2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/2 tablespoon prepared horseradish
2 tablespoons sour cream
Kosher salt

Whisk together the mayonnaise, mustard, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature. Yield: 1 cup

I have taken Ina Garten's recipe and adapted it to an open faced sandwich on a baguette.  You can always make them her way but I thought this was a tad more elegant.


These beef sandwiches are wrapped in parchment, tied with baker's twine, and transported in a baking dish that doubles as a serving tray. The watercress is packed separately so that it stays crisp.

Photos # 1 # 2 # 3 Google

#4 Picnic At Ascot #5 Martha Stewart    

An Elegant Summer Menu For the Ladies Who Lunch

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A long time ago, I promised one of my readers that I would post a menu for a ladies lunch.  With all the things that have happened lately in my life,  I frankly forgot.  I hope it is not too late to remedy the situation, particularly since she has been one of my earliest and most faithful subscribers.

Ladies luncheons are fun to have.  My Mother's generation is great at planning these things but, unfortunately, when it came time for my age group, we were all too busy caring for kids or going to work.  I was seldom a party to the "ladies who lunch" set, but I did have a small group of corporate girlfriends with whom to celebrate birthdays at fancy restaurants in Manhattan.  We all had money to spend in those days and the presents and food were terrific.  It was a great time to catch up on other people's real life and good old fashioned gossip.  For just a couple of hours, we were girls again, in spite of the fact that by 3 o'clock we had to put back our armors and go fight another day.

Later, when I moved to Miami, I was reunited with a lot of my childhood friends and my Mother's friends and I have to confess to attending many a ladies lunch.  It was not a labor of love, believe me, those ladies can cook and when they get together, it's all systems go!  Out came the linen tablecloths, and the silver,  china, and flowers.  Nothing was purchased or catered;  they spent days getting ready for the big event, cooking and ironing with countless hours on the phone figuring out what they were going to wear and what they were going to eat.  On the day of the party they came dressed to the nines, as if  they were going to lunch at Cipriani's... pearls, Hermes scarves, Ferragamo shoes and all the accoutrements from days gone by. Oh, and they never broke a sweat, not this group, even in the heat of the day!  It was kind of fun, but it did take planning and outside help.  Luckily, good help is plentiful in Miami  for it's nice to end the party with all the dishes washed and put away. 

But don't despair, although I love a beautiful party, for occasions such as these, I like to put together a menu that I can cook the day before and that doesn't require a lot of last minute fuzzing or outside help.  The soup definitely must be made the day before so that it is very cold when served.  The pork is also cooked and sliced the day before and can be arranged on a platter and placed in the refrigerator the night before.  Do bring it out at least a couple of hours before you serve it so that it is room temperature. The cake and sauce are also made ahead and the squash casserole can be assembled the night before and cooked on the day of the party.  I always like to have one hot dish with a cold lunch and this is a great match for the menu.  Feel free to use any other hot casserole you may have tucked away.

Remember to clean out your refrigerator ahead of time so everything fits in the fridge.  If you set the table the night before, all you will need to do that day is mix the salad.  Notice I have kept hors d'oeuvres light on purpose.  If you want to expand, just do a small  antipasto type platter with perhaps just olives and thinly sliced prosciutto, but don't overfeed them before they sit down.

If you have pretty demitasse cups, you can fill them with the cold soup and pass them around before you sit down to lunch.  This eliminates more dishes and spoons to wash (you have to think that way) and they love it!  They make quite a splash and provide interesting and trivial conversation for another half hour or so...just make sure you chill them before you pour the cold soup in.

White peaches from California are in and you can usually buy a big case at Costco at this time of the year.  Squeeze the peaches to or three days ahead and keep the juice covered in the refrigerator.  Costco also has some very good Prosecco for around $10.00!  Do make the cheese wafers the weekend before.  They can be shaped into rolls and frozen or refrigerated.

The rose wine I recommend can be purchased at Crown Liquors in Coral Gables (my friend lives there) or at most well stocked liquor stores.

This menu is for 8 but it can be easily double.  If you are organized, you will not need any outside help.

Ladies' Lunch Menu

Bellini's

Cheese wafers

Cold Cucumber and Spinach Soup

Cold Stuffed Roast Pork with Fig And Balsamic Chutney

Summer Squash Gratin

Endive and Watercress Salad With a Lemon Vinaigrette

*Domaine Houchart Rose*

Savannah Sponge Cake With Berries And Sweet Madeira Sauce

Espresso

Now I have shown you how versatile some recipes, like this tenderloin, can be. Served hot it can be the main course for an elegant summer or winter dinner, or it can be served cold for lunch or a buffett. If you have left overs, slice thin and save for a Cuban sandwich...now, how versatile is that!

You may also want to check Cool Summer Menus For A Ladies Lunch


Images: Carolyne Roehm

Cafe Boulud's Chilled Fresh Pea Soup

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About six years ago, I had an operation in New York and had to stay four weeks recovering before they would let me fly home. That's the bad news..the good news is I convalesced at a hotel apartment on Madison called the Surrey, right next to Cafe Boulud. Guess where room service came from? It was fun for a while, but after a few meals, you really felt like some good old fashioned home cooking for a change!

One of the things I never tired of was their green pea soup which was on the menu every day, night and day. Years later, when I bought the Cafe Boulud Cookbook, it mentioned that in Spring, this soup was always on the menu. Check! My stay was during April and May, a wonderful time to be in New York, even if you are sick.

Daniel Boulud’s deliciously light and clean-tasting soup is a mix of sweet peas, favas, pea shoots, snap peas and snow peas. I have skipped the labor-intensive fresh favas, as well as the pea shoots. Instead, just use sugar snaps, snow, and fresh peas or frozen baby peas. The result is just as good! I also sometimes use mint instead of rosemary. Peas and mint are a fantastic combination and this surely is the time for it.


Ingredients

8 slices of bacon
1 tablespoon extra-virgin olive oil
2 celery ribs, thinly sliced
1 onion, thinly sliced
1 leek, white and tender green parts only, thinly sliced
5 cups chicken stock or low-sodium broth
Two 4-inch rosemary sprigs (or mint if you are substituting)
Salt and freshly ground white pepper
1/2 pound sugar snap peas, thinly sliced
1/2 pound snow peas
1 lbs of fresh peas or 2 10-ounce boxes frozen baby peas
1/4 cup flat-leaf parsley leaves
1 cup heavy cream
1 garlic clove, minced

Fresh Mint for decorating


Directions

In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.

In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas or fresh peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.

In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig (or mint) to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.

Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.

You can make ahead... the soup and cream can be refrigerated separately for up to 2 days

Photo Credit: Quentin Bacon for Food and Wine

Cool as Cucumber and Spinach Soup!

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It's been a miserable summer here in South Florida and it's not even August or September yet. When you take your dog for a walk at midnight and come back drenched, you know it's hot! I've given my Westie a haircut that makes her look like a Mexican Hairless. Even though I think she's happier, she hasn't come out from her cave (under my bed) since, except to eat and go out.

The only thing I crave for lunch these days are cold salads and chilled soups, particularly Gazpacho and this chilled cucumber and spinach delight. I've had the recipe since my days living in North Carolina and not a summer goes by that I don't make it at least once.

So, if it's miserably hot in your area right now, add this to your repertoire...you'll thank me for it. Even if it's not, it's wonderful for lunch or as a first course for dinner. I have served it at dinner parties year round, in demitasse cups, right before we sit down to eat.

Serves 8


Ingredients

1 bunch green onions (scallions) sliced

2 TB Butter

4 cups diced, peeled cucumbers

3 cups chicken broth

1 cup chopped, fresh or frozen spinach

1/2 cup sliced, peeled potatoes

1/2 tsp salt

1 TB lemon juice

Freshly ground pepper to

1 cup light cream

Green onions for garnish


Instructions

In a saucepan, saute green onions in butter until they are softened.

Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer uncovered until the potatoes are tender.  Let it cool down to room temperature.

Transfer the mixture to a blender in batches and puree. Transfer the puree to a bowl and stir in the light cream. Let soup cool and chill overnight.*

Garnish each serving with thin slices of green onions.

Cooks Note: *It is important to make the soup the day before and chill overnight so that it is very cold when served.

Gazpacho!...A Healthy & Refreshing Summer Soup

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As summer soups go, there is nothing more delicious and refreshing than Gazpacho. It is a salad in liquid form, with the added advantage that it keeps forever in the refrigerator. If you are trying to watch your weight and eat healthy, gazpacho is for you.

The name gazpacho reminds me of a little miniature Chihuahua my daughter and I saw one day on South Beach. The name was bigger than the dog. Every time this dish comes up, the though of this tiny little thing with big ears and a big attitude makes my daughter and me burst into giggles.

The recipe comes from my mother who has been making it for years. She can't remember where she found it but I can honestly say, I haven't had a better one. When the tomatoes are in season in the summer, there is always a pitcher in the refrigerator at home. The funny thing is nobody can believe how easy it is to make.

This is dedicated to my friend Albert P. who subscribed to my blog, even though he is on a diet. That is what you call true friendship. You can have this, dear Albert, it's all vegetables, except for a little olive oil which is also good for you. It is also filling, healthy and packs well for the office.

Ingredients

3 ripe tomatoes

1 cucumber, peeled

1 onion, yellow

1 clove garlic

1 green pepper

1 1/2 C tomato juice

2 1/2 C beef or chicken bouillon

1/4 C olive oil

1/4 C red wine vinegar

salt

pepper

croutons

Chop tomatoes, cucumber, onion and green pepper. Add to a blender, together with the rest of the liquid ingredients. You will have to do this in batches. Place in the refrigerator until well chilled. Add croutons on top just before serving

If serving for company, you can garnish with chopped cucumbers, green peppers, tomatoes and onions. Place a bowl of croutons on the side.