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Posted by: Kim_Hamilton on 09/19/2008 04:20 PM
Updated by: Kim_Hamilton on 09/19/2008 04:21 PM
Expires: 01/01/2013 12:00 AM
:
"Haricot Verts in Tarragon Vinaigrette"~By Jenny Baxter of Jennys Kitchen
Greetings from Mosquito Lake....What would saying good-bye to summer be without a picnic at Mosquito Lake? So I phoned my friend and invited him to join me. I wanted the day to be perfect since he had a distance to travel. With the top down on his sparkling white MG, which matches his pearly white teeth, the wicker basket in the trunk and a New Age CD playing a Flamingo guitar melody, we launched our excursion to the high country.....
As the wind whipped my hair around and the inviting sun warmed by tanned body I breathed in the perfume of the pine and cedar trees. In the distance I could see specs of the snow capped mountains shining brightly against the sapphire blue sky. The quiet hum of the engine and the sound of birds from time to time gave me a sense of tranquility.
The lake looked like a piece of jeweled beach glass, rich in tones of green and not a ripple in sight. It looked deserted except for the two bathing suit clad ladies who sat in their beach chairs dangling their toes in the water. How great to have the entire lake almost to ourselves!
Spreading a cloth onto the rocks and popping the cork from a bottle of champagne we chatted and listen to the melody of Nature as we drank in our surroundings.
As the afternoon slipped by we decided it was time to indulge in the elaborate and fresh cooked dishes I had prepared. We started off with sampling a few of the specialty sandwiches made of thinly sliced chicken breast, basil mayonnaise, walnuts, dried currents and sprouts on whole wheat demi- bread slices and fillet of beef covered in a cream cheese and Roquefort spread with watercress on onion bagel halves. This was accompanied by Haricot Verts (French green beans) with tarragon vinaigrette, marinated mushrooms, olives stuffed with Jalepeno peppers, deviled eggs with bacon and horseradish, cherry tomatoes stuffed with angel hair pasta mixed with Italian dressing, minted fruit, gingerbread with lemon glaze and chocolate truffles. I made sure there was no need for utensils so we could feed one another between sips of champagne.
We decided to take a stroll before we headed back down the picturesque highway. Meandering around the lake and through the woods talking and laughing brought our perfect day to a perfect end.
Haricot Verts in Tarragon Vinaigrette
One pounds Haricot Verts
Blanch the beans and drain. Place in the middle of a platter and put them into the refrigerator. Make the vinaigrette
One cup tarragon vinegar
One cup Dijon mustard
Three cups Calaveras Roasted garlic Olive Oil
Place the vinegar and mustard in the bowl of a food processor and begin to process. Fill the feed tube with the oil until it has been incorporated into the mixture. Remove the vinaigrette from the processor bowl and place into a pitcher or other pouring utensil. Add:
One minced shallot
One bunch parsley leaves washed, dried and chopped
One bunch chopped chervil leaves
One bunch diced tarragon leaves
One-half bunch of chopped baby dill
Combine with the vinaigrette and pour over the chilled beans. Serves 4-6
Well, it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen
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