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.
It’s time for another installment of my ongoing video series Overthinking Classics. Today, I’m tackling Caesar Salad. I chose this much-beloved salad as my next subject because I felt it dovetailed nicely with the previous episode, which covered the ins and outs of crafting the perfect Roast Chicken. Chicken Caesar Salad anyone? If you do decide to go all out and make both, I suggest saving the breast meat from your roast chicken for this salad. I’m usually a dark meat person but in the case of salads, I feel white meat is the best option. So let’s dive into this Caesar Salad.
A few weeks ago, I announced a video new series called Overthinking Classics. The premise of the series is simple, I do what I do best and overanalyze and overexplain well-loved classic dishes. Our first episode explored the magic that is Coconut Cream Pie. So for our second installment, I decided to take things to the dinner table and create a centerpiece of a meal. Roast chicken is one of those dishes every omnivorous cook should have in their arsenal. It’s a very approachable introduction to roasts and it creates a manageable amount of food. And chicken, unlike its turkey cousin, is very forgiving. But even with its forgiving nature, there are a number of things you can do to take your chicken to the next level. So let’s dive right in and overthink our way through crafting this Dry Brined Roast Chicken.
There are few things I love more than a classic Caesar salad. But if you visit this website on a semi-regular basis, you already knew that. I play with caesar flavors a lot. Remember this little flatbread riff or this deeply satisfying kale version? I even gave the traditional dish the Overthinking Classics treatment. But today’s Tofu Katsu Caesar Salad is my current favorite. And it’s different from the rest because it is 100% vegetarian. This salad feature napa cabbage, bok choy, and yu choy dressed in a miso caesar dressing topped with a crisp tofu katsu and sprinkled with oyster mushroom “bacon”. I am head-over-heels in love with this salad, so let’s make it!
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