Food Group met this week for dinner. Our host selected Ina Garten as the theme. (FYI, I’m selecting Betty Crocker when I get my turn.) Anyway, I have nothing against Ina, she’s always having gays over for dinner so at least I know I could possibly be on the list of people she’d eat with. But I think her food is sort of run of the mill-ish. Not that I have any problem with it, it’s well done but just relatively normal food. At least that’s what I think, as it turns out, I have many opinions.
I chose “side dish or starch” as my assignment and then picked Provençal potato salad as the dish to accompany a mustard glazed chicken dish that would be the main course. I was skeptical of the potato salad recipe because I also think that Ina over-complicates things sometimes and this recipe was complicated. I had the opportunity to undermine Ina and simplify but our commandant, er, host has often accused me of not following directions so I just went with it and really, when it comes down to it when do I ever simplify things?
Like I said, I was skeptical and it was far more complicated than I’d imagined. After a suitable amount of handwringing, covering with clean towels (Like who would put a dirty towel on anything?!?) dousing with stock, blanching, chopping, mincing and whisking, I finished it and got it over to Karen’s. I tasted it earlier on and it seemed too vinegary for me but, like I said, I’d followed the recipe with military precision. Any too-vinegary-ness would be Ina’s fault. Just sayin’
This meal was just fabulous, Ina Garten notwithstanding. The potato salad was perfect as was everything else. Menu follows, recipes are linked.
Pan fried onion dip and Green herb dip
Chicken thighs with creamy mustard
Imma still do Betty Crocker next time.
