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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 5 April |
I think Atlanta forgot about Spring and went straight to summer, but, hey, this girl is NOT complaining. I’m perfectly content to skip cardigans and capris and jump right in to sundresses and shorts! This dish is a nice alternative to your classic roast chicken (and roasting in the sun if you’re not there yet) . Thyme is substituted for rosemary, fingerling potatoes for the usual Idaho, and grapes just for fun! Personally, I loved the addition of the grapes and thought they kept everything nice and moist through what can be a long baking process. I also found that the leftovers, mixed with a touch of vinaigrette, made for a delicious chicken salad sandwich. You could even throw in some chopped walnuts for extra crunch! So if it’s not quite 80 and sunny where you live, but you’re tiring of winter roasts just the same, try this one dish wonder on for size while you anxiously await pool season.
| 17 July |
How does one improve upon the classic potato salad? I’ve seen many a failed conquest. And, judging by Katy’s last post, she would say it’s not happening. Perhaps potato salad is like grits, each person expecting theirs to be done just “right”. This is an impossible feat, however, since we know that no two people’s “rights” match, and thus the ever dreaded “wrong” is inevitable. Not that I don’t appreciate originality or a good opinion, but disappointment in my cooking is never a favorable outcome. Alas, after many an attempt to convince others that Chipotle Corn Potato Salad, although not classic, is in fact superior to the traditional Hellman’s “white” plain Jane version I will switch tactics or…err…recipes. If my efforts are in vain then I hope you can at least take this for a trial run and enjoy the subsequent adventure if only for a night.
This recipe was a pleasant surprise, learned while volunteering at a Summer Salads cooking class. It is always pleasant when you are served a salad that does not consist of mere lettuce and garden weeds. Agreed? Agreed. The cooking classes themselves, something that anyone can sign up for after passing an Introductory Session & Knife Skills tutorial, are also always the most pleasant of surprises. Cooks Warehouse manages to pull the most friendly chefs both unknown and from landmark restaurants like Flying Biscuit and Buckhead Diner. While I do feel a slight twinge of panic each time I enter the unfamiliar kitchen and am charged with prepping an entire dish, a little challenge is good for the soul and before long you’re getting accolades for using some fancy French technique to segment oranges.
Yes this is new and different, but do not fear; it’s infinite repetition of the old and stale that should keep you hiding under the covers…
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