Sat, Jul 10|
Dinner Series - American Picnic - Sides and Salads
Please join me as we begin the last of our dinner series. In the next three classes we will fill our picnic basket with the essentials of an American Picnic.
Time & Location
Jul 10, 2021, 2:00 PM – 3:00 PM EDT
About the event
Apple and Fennel Slaw
1 head green cabbage
Ice water as needed
1 lemon, halved
4 fennel bulbs
4 Granny Smith apples
1 cup mayonnaise
1/4 cup sugar
1/4 cup fresh lemon juice
1/4 cup sherry vinegar
2 Tbs. milk, plus more as needed
1 tsp. salt
1 cup golden raisins
4 green onions, including tender green parts, thinly sliced
1/2 cup minced fresh flat-leaf parsley
Using a sharp knife, cut the cabbage in half through the stem end. Slice the cut face of each half into paper-thin slices. Place the sliced cabbage in a large bowl and add ice water to cover. Set aside. Fill another large bowl with ice water and squeeze the juice of 1/2 lemon into it. Bring a large saucepan three-fourths full of water to a boil over high heat and add the juice of the remaining lemon half. Cut off the stems and feathery fronds of the fennel bulbs and remove any bruised or discolored outer leaves. Working with 1 fennel bulb at a time, cut the bulb in half lengthwise and cut out any tough core parts. Using the small julienne blade of a mandoline, slice each half into matchsticks and place immediately in the bowl of lemon water. Repeat with the remaining fennel bulbs. When all the fennel is cut, transfer with a slotted spoon to the boiling water and blanch for 30 seconds. (Reserve the bowl of water and lemon for the apples.) Drain the blanched fennel and rinse well under cold running water. Transfer to a fresh bowl of ice water. Set aside. Working with 1 apple at a time, quarter it and cut away the core. Starting with the rounded side, slice each quarter into matchsticks on the mandoline and place immediately in the reserved lemon water. Repeat with the remaining apples. In another bowl, combine the mayonnaise, sugar, lemon juice, vinegar, the 2 Tbs. milk and the salt and mix together. Taste. The dressing should be both sweet and tangy, and the consistency should be pourable, not thick. Add a little more milk if the dressing is too thick. Taste and adjust the seasonings. Drain the cabbage, pat dry and place in a large bowl. Drain the fennel, squeeze gently to remove excess water, pat dry and add to the bowl of cabbage. Drain the apples, pat dry and add to the bowl. Add the raisins, green onions and parsley. Pour the dressing over all and mix well. Cover and refrigerate until ready to serve. Serves 12 to 14.
3 lbs. red-skinned potatoes
Kosher salt and freshly ground pepper
3 Tbs. white wine vinegar
1 cup mayonnaise
2 Tbs. whole-grain mustard
4 stalks celery, finely diced
4 green onions, white and green parts, chopped
2 Tbs. minced fresh flat-leaf parsley
Optional: chopped pickles, chopped olives, chopped hard boiled eggs.
Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle. Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely. In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, green onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled. Serves 8.
Orzo Salad with Basil and Tomatoes
1 lb. mixed heirloom tomatoes of various sizes, including cherry tomatoes
Salt, to taste, plus 1 1/2 tsp.
3 cups orzo pasta
2 Tbs. extra-virgin olive oil
1 tsp. red wine vinegar
1 tsp. freshly ground pepper
1/2 cup fresh basil leaves, snipped into small pieces, plus 4 to 6 whole leaves for garnish
Cut large or medium tomatoes into 1/2-inch cubes. Cut the cherry tomatoes in half. Set aside. Bring a large pot of salted water to a boil over high heat. Add the orzo. When the water returns to a boil, reduce the heat to medium and cook until the orzo is al dente, about 9 minutes or according to the package directions. Drain and transfer to a large bowl. (The orzo can be prepared up to 6 hours in advance; toss it with a small amount of olive oil to keep it from sticking, cover and refrigerate. Bring to room temperature before serving.) Add the tomatoes, the 1 1/2 tsp. salt, the olive oil, vinegar and pepper and stir gently until well mixed. Add the snipped basil and stir again. Garnish with the basil leaves and serve at room temperature. Serves 6 to 8.