For the Tuesday night Roediger House meal, with six really fun folks around the table, I reached again for the famous James Beard recipe called "Chicken with Forty Cloves of Garlic." It's always so tender and juicy and flavorful and usually goes over reasonably well. To go with it, I steamed a mess of asparagus and topped it with a mushroom, scallion, and walnut sauce that hasn't made an appearance here in years and years and years. I also completely over-cooked some fingerling potatoes with rosemary and salt and pepper.
The terrific finish to the meal came from one of the guests: red velvet cake. Garrett might be from California but his cake is a true Southern classic.
"Chicken with Forty Cloves of Garlic," from James Beard. Published in One Big Table: A Portrait of American Cooking, by Molly O'Neill. Simon & Schuster, 2010, p. 350.
"Asparagus Salad Supreme," by Paula Bass of Washington, NC. Published in Quick Cooking, March/April 2001, p. 37.
"Roasted Fingerling Potatoes with Seasoned Salt," from MarthaStewart.com.
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