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.
It seems I can’t let a summer pass without making fresh rolls – a couple of rounds at least. And because I am a weirdo, I am incapable of making any of the traditional versions. Don’t get me wrong, I love the rice paper rolls from my local Vietnamese place and I have enjoyed a shrimp roll or two in my day. But as far as I’m concerned, these classic rolls are best when they’re made by seasoned hands. My lemongrass chicken rolls will never approach the perfection I get from Pho Challenge up the street from me. So, I mess with the fillings and what I have learned from my experiments is anything you can put in a sandwich you can put in a rice paper roll. And these Avocado BLT Fresh Rolls are further evidence of my findings.
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