Between the warm spring weather, a new job and social activities, I’ve been spending less and less time online.  Today, my friend Mike made the trek up from Manhattan to visit me.  So, I prepared a Provencal-inspired meal in his honor.

Mike planned to arrive at about 1:00 pm.  So, I prepped our pre-luncheon cocktails to be ready upon his arrival, passion fruit juice and champagne.

Unfortunately, Mike got a little lost, so started sipping my cocktail while waiting for him.  One turned into two, and before you know it, I had a good buzz going. Poor Mike finally arrived –after braving the highways and byways of New Jersey and the winding twisting country roads of New York’s Hudson Valley. Mike brought me the most beautiful flowers!

We drank and nibbled on local cheeses, two from Old Chatham and a triple crème brie from Coach Farms, fois gras pate, and kalamata olives.

Our first course featured a salad of young salad greens, sliced cherry tomatoes, mushrooms and shrimp.  Yesterday, I marinated the shrimp in blood orange and lime juice and extra virgin olive oil, then steamed them until they just turned pink.  I tossed the cooled shrimp and salad greens with homemade honey-Dijon vinaigrette that included both honey and mustard from France.

Next, we enjoyed a warm potato and leek soup.

After the soup, we took a break, sat outside in the beauty of the perfect, sunny country afternoon, and enjoyed a glass of wine admist the apple blossoms.

Our main course consisted of a Provencal braised chicken recipe.  I butchered a chicken (brined overnight) and seared it in a Dutch oven, then braised it with white wine, sautéed onions, a lot of garlic and fresh herbs de Provence. When the chicken finished braising, I removed the herbs, and pureed the remaining braising liquid, until it formed a thick, creamy sauce.

For dessert, I served a homemade strawberry tart with whipped cream (made with Grand Marnier) and green tea with rose petals.

We had a lovely afternoon.