The New Year is nearly upon us so it just makes sense to shuck an oyster. As far as I’m concerned, shucking an oyster is as iconic as popping a cork at midnight. And while you could serve your oysters with nothing more than mignonette, there is something to be said for Oysters Rockefeller. A dish so rich they name it after the richest man in America circa 1889. While it may seem like the height of sophistication and it is, it’s actually an incredibly simple recipe to pull off with plenty of make-ahead opportunities. But the simple preparation doesn’t detract from the overall impact of the finished dish. I promise your guests will be impressed. So let’s get to it.
I’m back with another installment of my Overthinking Classics series. And today, I’m tackling what many North Americans consider to be the most iconic pasta dish of all time – Spaghetti and Meatballs. This dish has graced countless menus, found its way into the weekly rotation of numerous households, and even had a star-making turn in a Disney classic. Now, it’s always dangerous to meddle with a beloved classic such as this. And don’t worry, I believe that your Nonna’s is way better and I would love to try it. But this is how I like my Spaghetti and Meatballs. And if you have yet to swear allegiance to any particular rendition, this might be the spaghetti and meatballs for you. So let’s dive in!
It’s that time of year again. Here in Canada, Thanksgiving is just a little over a week away, so let the holiday content begin. From here on out, this blog will be home to a parade of festive and company-friendly appetizers, mains, and desserts. But don’t worry, there will still be plenty of breather meals along the way. And if that’s what you’re currently hungry for, take a peak at the Tajín Shrimp Bowls I posted earlier this week. But today, we’re kicking things off with a potato dish because at this time of year potatoes reign supreme. Potatoes au Gratin is always a welcome sight at any holiday table. So we’re giving it the Overthinking Classics treatment and exploring this iconic dish from every angle.
When I started the Overthinking Classics series a little over a year ago, it was with dishes like today’s Peach Cobbler in mind. Like any professional(ish) food person, I like to experiment with my chosen medium. But the experimental dishes aren’t the foods that got me into cooking and baking in the first place. Pies and cobblers were some of the first recipes my grandmother taught me. These are the dishes that got me addicted to the act of making food and feeding people. And while it’s fun to fiddle with nostalgic treats and turn them into something unexpected. Sometimes you just want the classic, straight-up and unadorned. And that’s what today’s Peach Cobbler recipe is. Easy, approachable, and incredibly delicious.
