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.
I am slowly but surely embracing the coming fall. There was a chill in the air when I woke up this morning and I didn’t hate it. I felt awake and I got to wear my favorite leather jacket. People watching at this time of year is always so fun. There is literally no consensus on the proper seasonal attire. You might see one couple in jeans and turtlenecks and another in bike shorts and T-shirts. The in-between outfits are my favorite. Pairing a cable-knit sweater with flip-flops isn’t an easy sartorial feat but I’ve seen several people try. This is a season of transition. And today’s Beet Pickled Cauliflower Salad is the perfect transitional salad. It’s filled with earthy yet fresh flavors, seasonal produce, and nutty farro. It has weight and depth while still being a refreshing salad. So let’s get into it.
Summer may be winding down but I’m going to keep the picnic and patio food coming. As a Canadian, I am hearty when it comes to cold weather. I will gladly sit on a patio deep into November. And if apricots were in-season that far into the fall, I would happily eat this Apricot and Olive Focaccia while I did it. This bread is studded with fresh apricot wedges and Kalamata olives before being baked to golden perfection. It is then glazed with honey while it’s still hot and sprinkled with crushed salted pistachios. Focaccia may be traditionally billed as a starter but this focaccia eats like a meal. In fact, I ate half of this for dinner and it was a solid choice all around.
Today I bring you a briny, creamy hybrid of a dish, that I’m almost shocked worked out so well. Say hello to the Puttanesca Potato Salad. What you’re looking at here is tender baby potatoes dressed with a sauce of blistered cherry tomatoes accented with anchovy and dry vermouth and studded with black olives and capers. The salad is finished with a dollop of mayo and fresh parsley and dill. The result is a pitch-perfect mash-up of a rudely named pasta dish and a much beloved and indulgent BBQ side. This is such a good one, so let’s dive right in.