Me and Cindy Krebsbach |
The Fabulous Lisa Mulhall! |
In addition to their numerous charitable achievements, these ladies are also alot of fun! When I invited them over a few weeks ago, the Cookbook Committee was hard at work formulating our proposal for the 10th Anniversary Celebration and they were kind enough to help us plan. For lunch, I decided to go with a delicious, Provençal-inspired theme and "Savor the Moment" had the perfect recipes to fit the bill: Pan Bagna (pg. 136), Mesclun with Walnut-Crusted Goat Cheese Rounds (pg. 31) and the Tarte Tatin with Oatmeal Crust (pg. 270). Of course we started the afternoon with a glass of De Margerie Grand Cru Brut Champagne NV for a toast to "Savor the Moment!"
Pan Bagna (also Pan Bagnat), which translated, means "wet bread," is a sandwich that is a specialty of Nice, France. It is essentially a Salad Niçoise layered between two pieces of French bread usually consisting of raw vegetables, hard boiled eggs, tuna and olive oil. The delicious "Savor the Moment" version calls for goat cheese, kalamata olives, arugula, radishes, tomatoes, basil and a cooked tuna steak. While the tuna usually called for is cooked through or even packed in olive oil, I grilled the tuna steak until medium-rare, leaving it still nice and pink in the center. Once assembled, the sandwich is then wrapped in plastic wrap, placed in a shallow baking dish with a weighted baking sheet placed on top, and popped in the fridge for 1-6 hours to allow all the fabulous flavors to meld. Not only was this recipe easy to make, it was positively delicious and I cannot wait to make it again!
To drink, I served a deliciously pink, Côtes de Provence Rosé, the 2009 Chateau D'Esclans Whispering Angel. This blend of Grenache, Rolle, Cinsault, Syrah and Mourvedre is done in a dry style with lovely fruit flavors, a delicate, creamy texture and almost spicy finish. If you have not tried this wine, I highly recommend it! Chateau D'Esclans specializes in making rosé and I recently had the chance to taste all four wines in their fabulous portfolio which happens to include the world's priciest rosé, Garrus, that sells for $100 a bottle! (full story here) Luckily, the Whispering Angel retails for around $20 and was the perfect accompaniment to our Provençal-inspired meal.
Cupcake Couture! |
After our Provençal-inspired lunch, we flipped through "Savor the Moment" coming up with fabulous and festive ideas for the 10th Anniversary Celebration which will be held Friday, November 12th at the Seagate Beach Club from 7-10pm and is sure to be "A Night to Remember!" For more information and/or to purchase tickets, please visit the Junior League Website by clicking here. I have included the recipe for the Pan Bagna below and hope you enjoy it as much as we did. Cheers to Cindy and Lisa for a delightful afternoon that was definitely one to savor!
XO,
Pan Bagna (pg. 136)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove
salt to taste
1 (16 inch) sourdough or whole wheat baguette
1 tablespoon olive oil 3 ounces mild goat cheese
6 kalamata olives, sliced
1 cup arugula leaves
3 large radishes
pepper to taste
1 (6-ounce) tuna steak, cooked
3 small tomatoes, thinly sliced
8 large fresh basil leaves, shredded
Combine 3 tablespoons olive oil, vinegar, garlic and salt in a blender container and process until smooth.
Cut the bread into halves horizontally. Hollow the bread form both halves, leaving 1 1/2 inch shells. Brush the bottom shell with 1 tablespoon olive oil.
Spread the cheese in the bottom shell. Layer the olives, arugula and radishes over the cheese. Sprinkle with salt and pepper and drizzle with 1/3 of the dressing.
Arrange the tuna over the layers. Sprinkle with salt and pepper and drizzle with half of the remaining dressing. Layer the tomatoes and basil over the tuna. Sprinkle with salt and pepper and drizzle with the remaining dressing.
Fit the top shell over the layers and wrap tightly with plastic wrap. Place in a shallow dish and place a baking sheet on the top. Weight the baking sheet with several 1-pound weights.
Chill for 1 to 6 hours. Cut into 2-inch slices to serve.
Serves four
wow what a great lunch
ReplyDeleteI loved reading about your lunch and Thank you for sharing the recipe for Pan Bagna ~ I wonder where that interesting name comes from.
ReplyDelete~Dianne~
I love any excuse to get together with girlfriends :) I've never attempted Tarte Tatin, but it's one of my most favorite dishes and I have a great recipe waiting in my binder! I'll make sure to have cupcakes on hand, since burning sugar is a specialty of mine :) I'm actually going to start contributing occasionally to our monthly JL newsletter, Tenn Minutes, as the Food Hound-- I'm very excited!
ReplyDeleteI love the music on here "give me that wine!" You are incredible Stephanie, I love your blog! Morgan
ReplyDeleteYou ladies are certainly putting the glamour back into food and entertaining and I LOVE it. Going to put Pan Bagna on my to make list - bet it was great with the wine! Thanks for sharing.
ReplyDeleteFun lunch with the cookbook stars! Super photos of all of you!
ReplyDeleteSorry about the dessert....it happens to all of us! The cupcakes were a great substitute. Yum.
Stephanie,
ReplyDeleteI love reading your blog, you are an inspiration to all of us cooks! I like cupcakes much better than Tarte Tatin.
Nancy
It's nice how a cute cupcake can save the day ;o)
ReplyDeleteLovely lunch with the girls...and BTW...you look absolutley wonderfully happy ;o)...always nice to visit.
Ciao for now,
Claudia
Sounds like a wonderful lunch. Tart tatin is a favourite of mine too, but I've never tried making it yet. Good for you for trying though, I'm sure the next time will be a success. Still, how cute were those cupcakes??? Love the names.
ReplyDeleteHave a wonderful weekend.
*kisses* HH