Picnic Perfect

On Wednesday, the New York Times published an article in their food section about Picnics and the couple things that every basket should include: namely, a spread and something poached. The article couldn't have been more timely. I had just been plotting the picnic that Peter and I were going to pack for the concert that night. And I took a couple notes - make some hummus - the picnic needs hummus. 

Peter and I have a thing with picnics and a pretty rich history of them. We have a basket, a blanket, and our own theories about what to pack when. There should always be a baguette and a bottle of wine. There should be cheese, fruit, and ample saucisson. Depending on where you are and what time of year it is, the inner layer of the sandwich can vary. And the best way to end a picnic is with a bite (or two) of chocolate.

We've had good picnics that have become the highlight of road trips, hikes, boating adventures, and concerts.

And we've had epic picnics, like the one in Morton Arboretum two years ago. That beautiful summer, fading into fall afternoon when Peter proposed to me just as we were setting up our picnic.

Or like the one that was assembled au Marche en Antibes and consumed in a local Park overlooking the Mediteranean while we were on our honeymoon last year. We knew it was a perfect picnic when we toasted with Rose and two locals wished us, 'bon appetit!'

This week, we were scheduled to have a double dose of picnics with our friends, Greg and Juliette. The first at Arlington Race Track and the second at Millennium Park as we anticipating My Morning Jacket taking the stage.

On Saturday, I put together an Americana spread for Million Dollar Day at Arlington Race Track. Egg salad sandwiches, potato chips, melon, and double chocolate brownies. It all went perfectly with the Coors Light and Bloody Marys that were on tap at the track.

But by the time I got home from work on Wednesday, the New York Times article and my big picnicking plans that were circling through my head in the morning had been replaced with a splitting, dizzying headache that sent me to bed instead of to the concert. So Peter left without the basket and we both missed the epic picnic that I had been looking forward to all summer. 

Last night, I decided to make a new picnic rule: If you miss a special spread, you need to make up for it. So I set up camp in our kitchen and put together the picnic plan that was still fresh in my mind. I stopped at Casey's first to get the bread, cheese, chips and chicken. Then at the Fruit Store to get a heaping box of strawberries. I made my signature tarragon chicken salad, cut the baguette, laid out the cheese and saucisson, halved the strawberries, and made our Thursday evening into something a little more special.

Lo. 

Egg Salad 
7 eggs, hard boiled, peeled and chopped
2 celery stalks, halved and chopped 
Half of a small avocado, chopped
1 teaspoon diced shallot
1 tablespoon mayonnaise
1 teaspoon whole grain mustard
1 teaspoon chives chopped
Pinch of cayenne pepper
Salt, pepper

Mix together and serve on sandwiches.

Tarragon Chicken Salad 

2 boneless skinless chicken breasts
1/4 cup slivered almonds, toasted
2 celery stalks, halved then thinly sliced
1 tablespoon fresh tarragon chopped
Sprig of parsley chopped
1 teaspoon diced shallot
1 tablespoon fresh lemon juice
1 tablespoon mayonnaise
salt, pepper

Pat the chicken breasts dry and season with salt and pepper. Drizzle with olive oil and roast for 15-20 minutes at 400 degrees. Remove from oven. Chop chicken into small cubes and reserve the juices in the pan.

In a medium bowl, combine the almonds, celery, tarragon, parsley, lemon juice, shallot and mayonnaise.