I’ve long been a fan of America’s Test Kitchen, and related magazines and sites. Before science and food prep combined to help us understand why certain techniques worked and why some recipes failed, ATK was churning through scores of tests ensuring that soufflés would rise, chickens would would roast to golden perfection and vegetables would be bright and delicious.
But having mastered some many techniques and great recipes, things began to change. I had to adapt favorite dishes to a healthy, paleo profile and decline to make many of the recipes offered each month because they couldn’t be modified. And I wanted to go beyond the scope of Cook’s Illustrated et al.
I read today that Christopher Kimball, who founded the America’s Test Kitchen empire, and branched off to a new venture called Christopher Kimball’s Milk Street, is being sued for copying the model he created. It’ll be interesting to see where that goes. In the meantime, I received newsletters over the last several months with teasers about the new magazine, website and cooking school and the first recipe, Thai Coleslaw was a total winner.
Made with Napa cabbage, coconut milk, lime juice and featuring chopped cashews, this is a coleslaw game changer.
I paired this delicious side dish with easy-to-make Grilled Tuna. A fast, heathy and welcome supper, I hope you enjoy this meal as much as we have.
For music, I’ve selected a three (!!!) hour playlist of Louisiana music. This extravaganza was compiled for our daughter’s recent wedding rehearsal dinner. Harris and I flew to New England with six pounds each of frozen crawfish tails for etouffée and six pounds of Kartchner’s fabulous boudin for appetizers. There was a huge salad, roasted chicken, and my Paleo Apple Crisp for dessert. We also made some mighty powerful Hurricanes for our 25 guests. It was a blast, the wedding was sublime and wonderful time was had by all.Google+