Le Pique-Nique

In the town of Sens monthly magazine, they advertised a picnic for May 8th at 12:00.   Supposedly they would set up tables and barbecue pits for the community on the promenade that encircles the town.   I was pretty excited because this would be the date of the American Mother’s Day.  Jade invited a friend and I put together a menu that would go well outdoors.

Well, bummer.   We went to the promenade at 12:00.   No tables, no barbecues.   We went to the promenade at 12:45.   No tables, no barbecues.  Okay, we accepted this and ate indoors.  Great day, great meal!

Deviled quail eggs with red pepper and cornichon

Roquefort dip for the chicken lollipops: http://cookinginsens.wordpress.com/2011/05/07/3105/

Tagliatelle and surimi salad

Mache and red pepper salad

Blueberry and framboise tart.

The green salad was just a mix of mache and diced red pepper with vinaigrette.   The tagliatelle salad and the tart were store bought.  The deviled quail eggs were an improvised blend of mustard, mayonnaise, salt and pepper mixed into the egg yellows and stuffed into the whites with bits of red pepper and cornichon.

Roquefort Dip

1/2 cup crumbled roquefort cheese

1/2 cup mayonnaise

1 cup creme fraiche or sour cream

1 large garlic clove, minced

1 tbsp white vinegar

In a blender or food processor, blend all ingredients until smooth.  Refrigerate until use.

Wine suggestion:   In keeping with tradition and the warmer weather, Rose.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Appetizer, Cooking, Dessert, Food and Wine, French, Indian, Main dishes, Salad, side dish and tagged , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Le Pique-Nique

  1. Pingback: Pita Veal Burger with Pear and Tomato Chutney | Cooking in Sens

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