Spring has finally arrived in earnest. And in true Ontarian fashion, we’ve skipped spring and have gone straight to summer. Well, not quite. I’m sure we’ll take a quick dip back into depressing temperatures before summer truly arrives. But for the time being, my fellow Torontonians and I are enjoying plus 20°C weather as only sun-starved Canadians can. Pouring ourselves onto packed patios in deeply seasonally-confused outfits. As for me, this surprisingly hospitable weather has inspired some intense salad cravings. I know, not what you’ve come to expect from me. To be fair, I’m craving salads like today’s Prosciutto and Brie Panzanella, so I’m not completely off-brand here.
This is the closest you’ll ever get to eating chips for dinner and having it be socially acceptable. These Malt Vinegar Potatoes with Caramelized Shallot Yogurt do an excellent impression of a bag of Ruffles and french onion dip. I know I talk up a lot of my recipes because, well, it’s my job. And I mean everything I say about them. But sometimes I wish I could accurately express how much I like a particular recipe without sounding like a broken record. I am not just in like with this recipe, I am full-on, hills-are-alive in love with this recipe. So let’s talk about it!
Today is Canadian Thanksgiving Monday, so you might be wondering why I’m posting a piece about dinner rolls now. Well, I like to think of Canadian Thanksgiving as the kick-off to the holiday season. While it’s true Canada’s Thanksgiving is more or less in the rearview mirror, American Thanksgiving is a little more than a month away. And a mere week after that is Hannukah. And after that, well, I don’t think I have to tell what comes after that. Basically, we have a marathon of feasting ahead, so it’s in your best interest to know your way around a dinner roll. So today, I bring you the latest installment of my ongoing YouTube series Overthinking Classics where we will explore three ways of approaching the classic dinner roll.
And just like that, it’s Thanksgiving weekend. Well, it’s Canadian Thanksgiving. Apologies if I inspired any panic attacks among my American readers. I always look at our Thanksgiving as the kick-off to the holiday season. This is more or less our practice run. A chance to revisit and hone our mashed potato technique, brush up on our pastry skills, and remind ourselves that we can indeed arrange a mildly attractive cheese plate. We need this proofing ground this year more than ever. Some of us will be dusting off our stemware for the first time in a long time. So before I launch into the nuances of this Horseradish Green Bean Casserole, I want to assure you that we’ve totally got this.