IN GOOD TASTE
BY LIZZY CASTON
ingredients, but you’ll also be gaining intimate knowledge of your vacation destination. Markets are typically the central gathering places in any community. You can count on rubbing shoulders with a bevy of enthused residents who are more than happy to share their favorite recipes and tips for out-of-theway picnic spots. Once you’ve shopped for provisions, it’s time for a bit of planning. There’s no need to overdo it; picnics are inherently a bit spontaneous, as they should be. Still, it’s always better to be prepared. It’s possible to purchase an entire picnic kit — a collection of insulated containers, nice cups, plates, napkins, and utensils. But a small, cheap cooler combined with a few paper plates and flatware can be just as effective. “Luxury” items such as moist towelettes, a paring knife, and a cutting board can make things much easier, too. And don’t forget a few extra sacks for trash and recycling. Sure, there’s a bit of a science to embarking on a successful picnic outing. We’ve collected some concrete ideas and suggestions for both destinations and menu items here. But don’t forsake your impulsive spirit. The guidelines for a great picnic are simple: Good company and good food served in humble surroundings at a leisurely pace. Isn’t that what a memorable vacation is all about anyway?
&
You, Me, Alfresco
FRANCE Signature Dish: Tuna Pan Bagnat
A sandwich riff on the classic Niçoise salad, this makes for the quintessential Nice picnic item. The key is to press the ingredients together, once inside the bread, for a few hours before eating. Ingredients: 1 loaf round French bread or crusty rolls 1 clove garlic, peeled and halved 1/4 cup olive oil 2 teaspoons vinegar Salt and pepper 1 cup lettuce, chopped 2 tomatoes, chopped 2 hard boiled eggs, chopped 2 5-ounce cans tuna, drained and flaked 4 anchovy fillets, chopped 1 cucumber, chopped 1 red or green pepper, chopped 1/2 red onion, chopped 2 tablespoons fresh basil, chopped 12 pitted black olives Preparation: Slice the bread horizontally and tear out a bit of the inside loaf. Coat both halves with garlic and olive oil; add vinegar, and salt and pepper to taste. Mix remaining ingredients and spread inside the bread. Wrap it up and place a heavy frying pan on top to press. Refrigerate for one hour before slicing and serving. Serves four.
Looking for an authentic local gastronomic experience? Don’t make reservations. Plan a simple picnic instead.
My family loves a picnic, whether
it’s a white linen and champagne party in the countryside or paper-wrapped sandwiches picked up at the local grocer and enjoyed at a humble rest area. Picnics are versatile, fun, and a terrific way to sample regional flavors. And, if you stay in resort accommodations that include a kitchen, you can throw together easy dishes in your unit; the money saved by not eating out every day frees up your vacation budget. Choices for possible picnic spots are nearly endless. Vacation attractions — including museums, zoos, amusement parks, and so on — often have covered seating areas with cold beverages for sale and modern bathrooms. Rustic locations are more adventurous, though they also require a bit more self-sufficiency (don’t forget a blanket). Car rides yield scenic stops that are excellent picnic sites, and even common areas on a ferry can make for spur-of-the-moment picnic seating. Just as fun as choosing the ideal setting is the hunt for the perfect picnic makings. Simply put, you want fresh and you want local, as often as possible. You don’t want to slave away all day (you’re on vacation, after all), so mix in canned and jarred items when it’s appropriate, but, by all means, visit the resident fishmonger in the early morning to purchase just-netted shrimp. Or stroll the farmers’ market right down the road to sample artisan cheeses, baked goods, produce, and charcuterie. You’ll not only be buying indigenous
ENGLAND
Produce originating in the West Country is so well regarded by top chefs in London that they often compete for farms to source food to their restaurants. Fresh shellfish is harvested along the shores, and many small operations generate highquality organic and free-range meats. Look for markets in Exmouth and Dartmouth. And Bideford hosts a larger market on the second and fourth Saturdays of every month between Easter and September. In the Lake District, farmers’ markets in Kendal, Keswick, Ulverston, Penrith, and Orton pop up once or twice a month. They’re known for seasonal berries, apples, and sugar-sweet strawberries. Cumbria cheeses shine here, too — everything from cheddars to obscure ewe’s milk varieties. Pick up a mature cheddar and pair it with leftover apple after you prepare the curried chicken salad (see the recipe on page 24).
FRANCE
When in Normandy, look for the region’s famous apples and apple products (especially the hard cider and Calvados apple brandy). Cheeses also are outstanding. One must-visit market is at Dives-surMer, about 12 miles from Branville. It takes place every Tuesday in a centuriesold medieval hall. As for the markets in the South of France, they’re easy to find; just follow your nose to the aromatic lavenderwrapped sheep’s cheese, fresh herbes de Provence, oil-cured tuna and olives, and, of course, bread. In Nice, the main bazaar is one of the region’s largest and most renowned. It’s located on the Cours Saleya in the Old Town. Cannes’ Marché Forville takes up a full city block at the edge of the lively Quartier Suquet.
22 INTERVAL WORLD I Summer 2009
IntervalWorld.com
Kimberly DeWees; Debi Treloar/age fotostock
IntervalWorld.com
INTERVAL WORLD I Summer 2009
23
ENGLAND Signature Dish: Curried Chicken Salad
This aromatic curried chicken is an AngloIndian inspired picnic lunch suitable for both a queen and a rajah. Ingredients: 3 cups skinless, boneless chicken breast, cooked and diced 1 cup celery, chopped 1/2 cup apple, unpeeled and diced 1/2 cup seedless green grapes, halved
1/4 cup pecans, peanuts, or cashews, coarsely chopped 1 teaspoon mild yellow curry powder 1/2 teaspoon salt 1 teaspoon cider vinegar 1/2 teaspoon black pepper 1/8 teaspoon ground cayenne pepper 1/2 cup mayonnaise Preparation: Combine the ingredients in a large bowl. Cover and refrigerate until you head out for your picnic. Serves four.
PHOENIX AREA Signature Dish: Cowboy Caviar
This Southwestern concoction can be served as a side salad, but it’s most fun to eat it as the cowboys do: Scoop it up with crunchy tortilla chips. Ingredients: 2 tablespoons red wine vinegar 1 1/2 teaspoons Tabasco 2 teaspoons vegetable oil 1 clove garlic, minced 1 ripe avocado, peeled and cubed 1 15-ounce can cooked black-eyed peas or black beans, drained and rinsed 1 11-ounce can corn, drained and rinsed 2/3 cup green onion, sliced 2/3 cup fresh cilantro, chopped 1 to 2 jalapeño peppers, chopped finely (optional) 1/2 pound tomatoes, coarsely chopped Salt and freshly ground black pepper Tortilla chips for accompaniment Preparation: In large bowl, whisk vinegar, Tabasco, oil, garlic, and pepper. Mix in the avocado, black-eyed peas (or beans), and corn, and then add everything else. A light hand while stirring here makes for better presentation later. Add jalapeño and salt to taste. Refrigerate until you’re picnicbound. Serves six as a salad or up to 12 as an appetizer.
NEW ORLEANS
Daily caught and harvested shrimp, oysters, and crawfish are New Orleans’ market specialties, but also look out for local tree-ripened fruits, boudin sausage, and delicious pecan pralines. There is a Saturday bazaar at the corner of Girod and Magazine streets, in the Warehouse District, and a Tuesday market on River Road at Uptown Square.
NEW ORLEANS Signature Dish: Pickled Shrimp
This popular Southern snack is served on the Texas coast, through Louisiana, and up to Virginia. It’s easy to make, stores well, and is a perfect beginning to an alfresco meal. Ingredients: 3 pounds of medium or large boiled shrimp, cleaned and shelled, tails on 2 medium-sized sweet onions, quartered and thinly sliced 1 teaspoon celery seed 1 cup extra virgin olive oil 6 garlic cloves, thinly sliced 14 bay leaves 1 teaspoon fennel seed 1 teaspoon mustard seed 4 hot dried chili peppers 1 teaspoon white pepper 1 teaspoon coriander seeds 1/4 cup white wine vinegar 2 lemons sliced, plus 1/2 cup fresh lemon juice Preparation: Combine and toss all ingredients (except lemon slices) in a large bowl. Place lemon slices on top of mixture, cover, and marinate in the refrigerator overnight. Serves eight to 10 as an appetizer.
PHOENIX AREA
The Southwest is blessed with a long and intense growing season. Take Arizona: Year-round markets throughout the state are well stocked with wonderful regional specialties, including roasted Poblano chili peppers, goat cheeses, tree-ripened avocados, and tortillas made from stone-ground corn. In Phoenix, stop by the market at the corner of Central Avenue and McKinley Street every Wednesday and Saturday. Scottsdale has a relatively new bazaar, but it’s already a standout for organic produce. It’s in the Old Town area on Saturdays, from November through May. I
Lizzy Caston writes for Edible Portland and NW Palate Magazine, in addition to Interval World. She is based in Portland, Oregon.
Keep It Cool Not all picnic foods are perishable, but exercise some caution by moving food from the refrigerator to your picnic basket at the last possible minute. Most foods should not be kept unrefrigerated for more than two hours, or one hour if it’s more than 90°F outside. This is especially true for anything made with uncured meats, eggs, seafood, beans, and cooked potatoes. To help keep cold foods cold, the USDA recommends packing a cooler (disposable’s fine) with ice cubes. Even a sturdy box or suitcase lined with a plastic trash bag will do in a pinch. In lieu of ice cubes, plastic zip lock bags of frozen water make excellent substitutes.
24 INTERVAL WORLD I Summer 2009
Bon Appetit/Alamy