It’s finally getting chilly here. I am equal parts sad and excited about this meteorological development. On the one hand, I’m glad to be not continuously sweating. And I’m chuffed to make friends with my hoodies again. But on the other hand, I know what fall leads to. It leads to winter and because I live in Canada, that is a less-than-appetizing thought. I saw someone on Instagram describe autumn as the seasonal equivalent to the “Sunday Scaries” and I think it fits. But there’s nothing I can do to keep the winter at bay, so I can at least find solace in the cozy comfort foods I love. Now, obviously, today’s Chicken Tostada Cobb Salad doesn’t fall under that category. But I thought I’d squeeze one last summer-friendly meal in before I bid adieu to summer.
Okay, before we dive into this Hot Chicken Schnitzel Salad I want to say I have nothing but respect and love in my heart for both hot chicken and schnitzel. So while I understand this may come across as an unholy union to some, please remember my intention is never to offend, it’s to feed. But if you’re sitting there, like, huh? Let me introduce you to the two dishes that inspired this plate. But before I do that, let’s talk about what this plate is.
I realize I say this a lot on this blog but today’s Seared Duck Salad with Hoisin Marmalade Glaze is my new favorite recipe. For me, this isn’t a surprise. It has everything I love and look for in a meal. A rich piece of protein paired with a refreshing pile of greens dressed in a sharp, acidic dressing. It offers indulgent flavors that rest heavily on the palette before being ushered away by brighter, lighter notes. This dish provides contrast but is balanced. And it is surprisingly easy to prepare. No really, searing a duck breast is easier than poaching an egg. To be honest, I think everything is easier than poaching an egg. Nothing gives me the sweats more than the thought of poaching eggs for a crowd. But that’s beside the point.
It’s Thanksgiving for my neighbors to the south today. I’m sure most of them are absorbed in the pie-of-it-all right now. But once the wishbone is broken and the last round of coffee is served, they will be confronted with a new task – consuming all the leftovers. Now, this is one of those good problems to have to be sure. But being Canadian, I know how repetitive turkey day leftovers can be. Don’t get me wrong, I love a turkey sandwich as much as the next girl. But eventually, you start to miss the way you used to eat. Pasta, salads, noodles, and of course, soup. Luckily, a leftover, like turkey, can find a home in all of the above. But today we’re concentrating on this Turkey Pistou Stew with Pearl Couscous. Why? Because this soup is perfect for those final bits of the bird that aren’t exactly sandwich-worthy.