Monday, January 2, 2017
Meal No. 1719: Chicken with 40 Cloves of Garlic
When New Year's Eve rolled around on Saturday night, the five of us hanging out at the Roediger House were more than happy to make it a fun evening of Trivial Pursuit and grub. On the dinner table that night was a special request, using a recipe from the famous Chef James Beard: Chicken with 40 Cloves of Garlic.
I also wanted to try another recipe for Brussels sprouts gratin and came across a great one on the New York Times website.
Southern creamed corn seemed like a tasty choice for the third piece of the menu puzzle, and it proved to be a wise one.
"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.
"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.
"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.