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A picnic with Alain

by:Taian Lamination Film     2020-09-23
Franklin Canyon Park is a vast wilderness located on the Santa Monica Mountains and Beverly Hills. A. \'s best-kept secrets --
Hiking, reading in the shade, places to relax--
It may be the place for a picnic.
A Mercedes-Benz SUV is parked on the side of the road, next to an open field built by lazy sycamores and living oak trees in California.
Alan Giro jumped out. A.
Top French chefs (
Chef of Bastide until recently)
His wife, Catherine, is behind him.
They began unloading, moving tables, coolers, ice buckets, crates and silverware on the fence.
A basket of food, a pile of linen, pillows, sunflowers and lavender.
Hats, more tables, baguette, more food baskets and several large canvas folding chairs.
\"Down the bigmeres!
Catherine said-
For the grandmothers!
\"We never play lightly. \" No, indeed --
At least not when they have a picnic.
For the Giraud family, picnic is like a religion.
No accident, 45-year-
Old Alan Giro has a very special idea of the way to have a picnic.
The food has to be set on the table as a buffet and then eat, you have to sit on the blanket on the grass.
He said, \"This is a hybrid --buffet.
This is outside, in a place where children can run, play and bring dogs.
\"In the case of giraud, that would be Olivia, a lively British Shepherd.
If it weren\'t for the headband that made Giro thick, fluffy, silver hair disappear prematurely from his eyes, they would look very similar. And the food?
\"The nature of a picnic is simple,\" Giraud said . \".
\"I think good cheese is important.
Nice sandwich, look.
Good company, good day, good river. \" Well, eighty-six the river.
\"You\'re out there, you\'re cool, you have some food and prosperity ---
Where is foie gras?
\"Finally, it is. \" Where is foie gras?
\"Go beyond simple moments.
Giraud held this special picnic in honor of the Bastille Day in July 14.
If he seems to have surpassed the peak with six of his people
Believe it or not, it\'s very simple for him.
Every one is a delicious picnic food.
The pickled Cavaillon melon balls served in their crust.
A sandwich, like the Nicos salad in a roll, gets better sitting overnight. Tomato-
The delicious roast veal is very cold.
A pie that is both gorgeous and sturdy and can be transported.
The morning before, while Giro was shopping at the Santa Monica farmers market, his basket was filled with fennel, Thistle, radish, melon, zucchini, tomatoes, goat cheese from the Redwood farm.
When other family members finished their lunch in the garden of giraud \'pico --
Home in the Felix area-
1920 houses in Spain-
Giro works in the kitchen.
He was wearing loose shorts.
His feet are bare.
Catherine came in with a plastic container with a worried expression on her face.
\"Alan, I thought it was mashed potatoes,\" she said in French. \"I put it in the microwave.
Alan\'s eyes were wide open and seemed to explode. \"My frangipane!
\"He looked inside with it and cried.
\"How long did you shoot?
\"I don\'t know ---not too long.
\"He was ready the night before so that he could use it in the fig pie.
After a series of attacks that Catherine seemed immune to, Alan calmed down.
\"No problem,\" he said. \"I\'ll do it again.
Catherine slipped out outside.
Alan went ahead and checked frangipane.
Finally, he shrugged his shoulders and turned his attention to the holiday at hand.
He told me that Bastille Day is not a picnic day in France.
\"They just opened a bar in the square,\" he said . \"
\"There is a portable bar in every village.
They started drinking.
It has nothing to do with food. Zero. Nothing.
\"Well, what happened at the end of the bus day?
They attacked Bastille.
They cut a lot.
So I don\'t think there is tete.
It\'s a traditional Provence dish, but it\'s also a visual joke: a veal pie stuffed with sausages and mushrooms;
They look a bit like birds but have no head.
\"I was always interested when I was a child,\" he explained . \". \"Is it a bird?
Does it have no head?
\"Although he had never done this before, he thought that cooking at the bottom of the bus would be interesting.
\"Wen Blanco has been stewed, but we\'re going to use champagne,\" he said. And tomato.
Of course we have champagne.
\"But first, he prepared the melon he bought from Wither family farm, the best --
It is famous for growing potatoes.
A family of carwalon, which is treasured in France for its delicious cantaloupe.
The flesh of each color is as large as grapefruit, and mature perfectly;
$1 per piece, also very cost-effective.
Traditionally, one would cut them in half, and during the depression one would choose wine or some form of Muscat, a sweet white aperitif or sweet wine.
Giraud fished out the meat with a melon ball, and then he marinated the ball in Muscat St. Muscat.
Jean de Minerva-
He poured out of the bottle the last time he went to France.
Then he put the ball back in the melon.
\"Basically, that\'s how you drink during the picnic,\" Giro said.
\"For the children, he only sprinkled sugar on melons.
He wrapped them in plastic film and put them in the refrigerator.
Then the poor.
He fried onions and chicken in the crew. iron skillet (
\"The best thing made in America \")
Then add garlic and parsley.
After the cold, he added raw sausage scrap to the bowl and added mushrooms and some thyme.
He took his industry-
Plastic film size roll--
Giraud is a real fan of plastic film.
He put a scalper between the two scalpers and thin the veal pounds with a heavy pot at the bottom.
After he passed them, he was ready for some help.
He filled some sausages on the scalpers, folded both sides, and rolled them up.
Next, he tied it up with a tricky chef knot.
Can I handle it? I think so.
Surprisingly, a chef is perfect for picnic food.
Like pan-architecture --bagnats.
This is the juicy sandwich you made in advance and wrapped tightly in plastic so that the juice will penetrate into the bread-pan-
Barnett means pain. -
\"Soaked bread\" in the Nicos dialect \".
Giraud remembers eating this while growing up.
Tropez on the beach for sale pan-
He said.
\"This is typical of the South.
\"On the bread side, Giro purchased the fokasia roll from Il Fornaio.
\"They are soft,\" he said, with a slight pinch between his fingers, \"but not too soft.
At the same time, the poor are brewing.
After browning, he took the pan to deg with champagne and added the filtered tomatoes.
The chef takes a little time to think about where he will build the sandwich assembly line and then clean up a place.
He put the pot away.
Bagnat ingredients.
For some reason, Thaksin trusted me to cut the rolls in half, but he couldn\'t help but steal a look and see if I did it right.
This is just a chef.
In fact, Giraud enjoys the reputation of a chef who likes to work with him.
When I sliced it, he carved the Thistle onto the crown and he cut it into paper --
Thin on plastic mandolin.
He made a charming Thistle and fennel salad with lemon juice, lantern grass and black pepper.
The scallions and radishes made another salad.
Then quail eggs go in and cook (
Just use ordinary eggs).
Gilo cuts cooked tomatoes.
He said: \"I don\'t want to buy Chuan heir, they don\'t have much juice.
\"Everything is ready, take out $14 Italian tuna with olive oil from Trader Joe.
Spread noodles on the top of the bread;
His best olive oil is drenched in the bottom.
He layered the tomato slices, then sprinkled with flour, \"as juice.
Then there\'s the Thistle salad, tuna, anchovy, radish.
Onion salad, half of quail eggs and a little oil for tuna.
He put the top of the roll on it. \"Schmuga!
Shouted Giraud, push it down.
Packaging these things is an art in itself;
Giraud demo.
The sandwich is in the middle of a plastic film.
Roll things up--tightly.
Supported by extra plastic on both sides, rotate tightly until the end is like a rope.
Wrap both ends on both sides, then wrap tightly with aluminum foil.
Of course, the fig pie is still controversial.
Giro mixes butter, sugar, and eggs together, then adds almond powder and flour to make a new egg roll.
He thinks he can rescue some microwave things first.
He scooped a little in the mixing bowl and tasted it.
\"If I were a pastry chef, I would have died!
\"But no harm was done.
After competing for the crust with very soft dough (
The large roll of the plastic film saves another day as he can expand between the large sheets of paper)
He divided the figs in half and then decided that it would be more beautiful if he separated them.
\"I am the king of figs,\" he said.
The next day, your picnic begins and the whole area is spectacular during the picnic.
The food was arranged on a table covered with a small piece of green cloth;
Cheese is displayed on the perfect straw tray.
There is no paper tray for this family: a meal, this wonderful food is worth a ceramic dish made of mustard, olive green and stainless steel cutlery rolled up with napkins.
Two children of the girl-13-year-
A few days later, 12-year-old Camille and Antonin-
Friends help themselves excitedly.
Alan used an oversized knife to carve suvason Catherine, who was recently smuggled from Lyon.
Everyone likes Cavaillons, although we want to know if the kids get these without alcohol in the uncomfortable minute.
Alan secretly filled more of Muscat\'s stuff with our glasses.
Alouettes is a crushing pot-
It\'s juicy and delicious.
The children drink sparkling pink lemonade; we drink rose --who\'s to know?
Anyway, without wine, who can enjoy cheese?
Then Giro cut the beautiful fig pie.
We picked it up and ate it with our hands.
Wonderful frangipane melts in the crust of almondy. The figs --
The first black mission of the season-
Full of taste.
This is a spectacular end: Giro is really the King of figs. Vive la France! *(
Start text of the infobox)
A delicious and orange cherry tomato marinated with Muscat St. Jean de Minerva
Bagatalute iron-free zucchini and Parmesan kailedwood Farm goat cheese black mission fig and almond pie
Giraud used the Pomi brand strain tomato in his tomato sauce.
You need a thin kitchen string to tie up the veal.
Select the veal scalpers that are as uniform and rectangular as possible.
1 tablespoon butter 1 scallion, 6 oz cream mushrooms, pruned stems, chopped garlic cloves peeled, 1 tablespoon chopped 6 oz pork sausage in bulk, or peel salt freshly ground black pepper 1/8 teaspoon chopped fresh thyme8 veal scalper (
About 2 ounces per ounce)
2 tbsp olive oil 1/4 cup small carrots1 cup dry white Cup 2 cup tomato Pot 1 bouquet garni (
1 thyme branch wrapped in cheese cloth and tied with a rope and 1 bay leaf)1. In an 8-
Melt the butter in low heat, then stir fry the scallions until soft for about 2 minutes.
Add mushrooms and cook for 2 to 3 minutes until dry and caramelized.
Add garlic and parsley and cook for another minute.
Scoop the mixture into the bowl for cooling. 2.
Cut the sausage into small pieces and stir it into a mushroom mixture.
A season-
Fourth teaspoon of salt
8 teaspoons of pepper and thyme. 3.
Place each piece of veal between two cling film and beat it with a mallet or the bottom of a heavy pan until it is very thin.
Be careful not to break the meat. 4.
Season the veal with salt and pepper.
Place a piece of veal vertically in front of you.
On the closest side to you, place a tablespoon of filling.
Roll the end over the filling, then fold the long sides on both sides, just like making a burrito, and roll it up as a beggar.
To cooperate, place the rolling paupiette vertically in front of you and center a kitchen cord on the back.
Turn the end towards you, make a loose knot in front, and then round the rope.
Tighten, then make a double knot.
Rotate the paupiette so that the knotted side is away from you and bring both strings over so they tighten.
Tie in the front in the same way, then trim the end. Cut three 10-
Inches of rope, and tie them to the middle of the roll, evenly spaced, using the same knot. Trim the ends.
Roll and bundle the remaining beggars using the same technology. 5.
Wipe the same frying pan clean and heat the olive oil with medium and high fire.
In about 8 minutes, turn all the poor into Brown.
Put them on the plate, add the carrots to the pan and turn them brown. 6.
Remove the pot from the fire and add white wine.
Put the pan back under high temperature and Degas the pan by scraping off the brown part of the bottom.
Reduce the wine a little, then add the popeto, tomato sauce, and bouquet.
Add a little water if the liquid does not completely cover the poor.
Boil the liquid, reduce the heat to low and cook for 30 minutes. 7.
Move the pau ball to a shallow plate.
Cook the cooking liquid to about 1-half cup.
Remove the rope from the beggar.
Pour the sauce on the poor and refrigerate it.
Service at room temperature.
188 calories per serving;
13 grams of protein;
7 grams of carbohydrates; 1 gram fiber; 11 grams fat;
3 grams of saturated fat; 46 mg. cholesterol; 495 mg. sodium.
* Total fig and almond tower time: 1 hour 50 minutes plus overnight cold storage service: 10 to 12 note: From Alan Giro.
The dough is delicate and a bit difficult to handle, but it is worth the effort.
It\'s easiest to launch between industries.
Size of plastic wrap (
Available at Smart n\' Final).
The quality of the butter is important: Giraud recommends Plugra, which is available at Trader Joe\'s.
If the fig is not very mature and sweet, sprinkle some brown sugar.
1 cup of sugar (2 sticks)
Salt-free butter, soft butter 1 1/4 cup sugar 2 eggs, room temperature 1/2 cup plus 3 tablespoons bleach almond 1 tablespoon vanilla extract 3 1/2 cup cake 1 1/2 teaspoon baking powder 1.
Apply butter with paddle attachment at medium speed in an electric mixer.
Add sugar and scrape both sides down.
Add eggs and stir at medium speed for about 1 minute. 2.
Add almond powder and vanilla extract.
Low-speed beating;
Add flour and baking powder and continue mixing at low speed until fully combined.
Don\'t overwork. 3.
Place the dough on a large piece of plastic wrap to form a rectangle of 2 inch thick.
Seal with plastic wrap and cover with foil.
Cold storage overnight.
Frangipane1/2 cups (1 stick)
Salt-free butter 1/2 cup with 2 tbsp sugar 2 egg 1/4 cup with 3 tbsp flour 1 cup blan almond 1.
Apply butter in an electric mixer using the paddle attachment at medium speed.
Add sugar and eggs, scrape the sides of the bowl and stir at medium speed for about 1 minute. 2.
Mix flour and almond powder in a small bowl;
Add butter, eggs and sugar mixture when stirring at low speed.
Mix for about 1 minute until fully mixed.
Place or refrigerate until ready for use.
16 to 20 black missions or other fresh figs2 tablespoons apricot jam1/2 cups plus 2 tablespoons sliced almonds
Butter (12-inch)tart mold (1-inch deep)
Removable bottom.
Place the sugar dough between two plastic wrap or parchment.
Because the dough will soften, it works very quickly and rolls the dough gently to three-eighths-inch thickness.
This circle is about 15 inch.
Refrigerate for 15 minutes to harden the dough. 2.
Heat the oven up to 350 degrees.
Remove the cling film or parchment from the top of the dough.
Turn the dough over and put it into the pie mold.
Gently remove the second piece of plastic wrap.
Press the sides and bottom to remove the excess dough from the edges.
Poke the dough with a fork.
Put the double layer cling film into the egg tart shell and add dry beans or baked objects.
Bake for 15 minutes. 3.
Take out the beans and plastic wrap and bake the egg tart shell until it turns golden and bake for another 20 minutes.
Cool 10 minutes.
Place the egg roll into the shell and apply it evenly with an offset spatula.
About 15 minutes or so, bake until the egg rolls are baked.
Cool 10 minutes. 4.
Increase the heat of the oven to 400 degrees.
Remove the fig stem and place the fig vertically.
Starting from the outer edge of the egg tart, place the fig area with a pointed head facing out and the skin down.
Continue to form concentric circles with fig dormitories.
For smaller circles in the center, point the end to look like a flower.
Bake for 15 minutes, then cool for 15 minutes. 5.
Put the apricot sauce and a teaspoon of water in a small pan.
Heat at low heat until the mixture spreads.
Brush all the figs with pastry and fine glaze. 6.
Before serving, remove the egg tart from the pan and sprinkle the sliced almonds on it.
Service is available at warm or room temperature.
683 calories per serving;
10 grams of protein;
88 grams of carbohydrates; 6 grams fiber; 34 grams fat;
15 grams of saturated fat; 116 mg. cholesterol; 84 mg. sodium. *Pan-
BagnatTotal time: 30 minutes plus refrigeration time service: 8 Note: From Alan Giro.
Bagnat must be prepared at least 4 hours before the service, or better yet, the day before.
There are Quail eggs in the Asian market.
There are radishes and scallions on the farmer\'s market.
The radish for breakfast can be replaced by ordinary radish;
Sweet onions like Maui may replace scallions.
Fennel ball 1/4 (
Slice about 1/2 cups)
1 large artichoke8 breakfast radish 4 small spring 1 tbsp fleur de sel separate freshly ground black pepper 2 tbsp lemon juice separate 8 quail eggs 1 teaspoon vinegar 44-to 5-inch)
Focaccia rolls1 garlic clove1/2 cups extra virgin olive oil 1/2 cup black olive tapenade12 oz olive oil Italian tuna lightly cut into small pieces 8 slices marinated in olive oil
4 to 5 inch long)1.
Clean the fennel and cut it into slices as much as possible (
If you have mandolin, use mandolin).
Trim the Thistle to the heart;
Cut like fennel.
Cut the white part of the radish and onion very thin. 2.
In a small bowl, combine the fennel slices with the Thistle and Sprinkle some flour (about one-half teaspoon)
Put a little black pepper on it and add a tablespoon of lemon juice.
Combine good reserves.
In another small bowl, mix the sliced radish with the onion and sprinkle it with one
Half a teaspoon, a little pepper and a tablespoon of lemon juice. Reserve. 3. Hard-
Boil quail eggs and put cold water and a teaspoon of vinegar in a small pot first.
Boil and cook for 3 minutes.
Stop cooking with tap water.
Peel and cut in half for spare. 4.
Cut the tomatoes into pieces
Four-inch thick. Reserve. 5.
To assemble, cut the volume horizontally into two halves.
Rub the sides with garlic cloves and brush with olive oil.
Apply tapenade evenly to the top of the roll. 7.
At the bottom of the roll, start with a layer of tomato slices and distribute evenly between rolls.
Sprinkle with the remaining two teaspoons of flour.
Work in the tight layer at each bottom, add fennel-
Thistle, tuna, quail egg, radish-
A mixture of onions and anchovies.
Finally, a baby with long leaves. 8.
Cover the sandwich with the intended upper half.
Wrap the sandwich tightly with plastic wrap and wrap it tightly with foil. 9.
Stay overnight in the fridge.
Cut into half serve.
485 calories per sandwich;
22 grams of protein;
48 grams of carbohydrates; 4 grams fiber; 22 grams fat;
4 grams of saturated fat; 93 mg. cholesterol; 1,777 mg. sodium.
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