Dinner Rolls Three Ways – Overthinking Classics

Dinner Rolls Three Ways
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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.

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Baked Goat Cheese Dip with Blistered Concord Grapes

Baked Goat Cheese Dip with Blistered Concord Grapes
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Summer is back for what is likely a final blast. And as a summer-lover, I am honestly happy about it. But I have to admit, I’m starting to feel like I’ve had my fill. I’m tired of feeling vaguely overheated all the time and I cannot wait to welcome blankets, sweaters, and piping hot tea back into my life. I don’t want to sound ungrateful. But there is a part of me that needs the excuse to curl up on the couch with a pot of piping hot cheese and only a cold, blustery day can give me that. I sweated my way through shooting today’s Baked Goat Cheese Dip and it didn’t feel right. I’m looking forward to making it when it’s not 30°C outside. But I know those days are coming, so I was happy to put this together for you. Let’s get into it.

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Ginger Scallop Aguachile with Wasabi Glazed Wonton Chips

Ginger Scallop Aguachile with Wasabi Glazed Wonton Chips
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The heat has backed off in my part of the world. But I know the weather is just lulling us into a false sense of security before pummeling us with more oppressive temperatures. So, I’m keeping my beers cold and meals chilled because August is just getting started. And if I’m honest, this is my favorite way to eat. Dishes like today’s Ginger Scallop Aguachile are my idea of heaven. It may sound disconcerting but I really do love raw food. It could be a latent carnivorous instinct or it could simply be a preference for a particular texture. Whatever it is, I find crudo and carpaccio to be endlessly compelling. They’re bursting with flavor, satisfying, yet refreshing. In other words, they’re the only dishes I want to eat in August.

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Whipped Feta and Watermelon Salad

Whipped Feta and Watermelon Salad
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The best part of summer? Chips, dips, and the like become dinner food. In the summer, snacking is king. It makes perfect sense. When we aren’t held to a schedule, I believe humans are natural-born grazers. When there is sun to soak up, who wants to spend time in front of a stove? Almost every crop and piece of produce is at its peak and the less is more approach is the most successful. And when heatwaves roll in, a plate of spaghetti and meatballs isn’t top of mind for anyone. What is far more likely to capture the imagination? Beer, fridge cold hummus, torn pita bread, and this Whipped Feta with Watermelon Salad.  

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