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.
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