WHAT HAPPENED

This week my youngest, Lillian, turned ten. Since Timm was out of town on his birthday, we made it a double birthday celebration with a big family dinner featuring Ina’s Fried Chicken Sandwiches from Cook Like A Pro. They were a hit!

We also began the final run of Ina Lunches at Hurley House. It felt better than I expected to dive back in. The muscle memory was astounding. I am contemplating whether or not a lunch like this should be an ongoing thing that we offer. They are so special and different, and I love doing them.

Since the last time I had roasted a chicken, we had hired a few new staff members in the kitchen. This was their first time tasting it, and I loved watching them fall in love with it the way we all have.

WHAT I COOKED

Green Herb Dip, At Home
Roast Capon, At Home
Buttermilk Mashed Potatoes, At Home
Broccolini & Balsamic Vinaigrette, At Home
Chocolate Pecan Meringue Torte, Cook Like a Pro
Loin of Pork with Green Peppercorns, Barefoot in Paris
Wild Mushroom Risotto, Back to Basics
Gravlax with Mustard Sauce, Back to Basics
Pumpkin Flan with Maple Caramel, Cooking for Jeffery
Cape Cod Chopped Salad, Back to Basics
Vanilla Roasted Rhubarb with Sweet Yogurt, Cook Like a Pro
Baked Shrimp Scampi, Back to Basics
Fennel Salad, Barefoot in Paris
Endive, Orange and Roquefort Salad, Barefoot Contessa Foolproof
Triple Chocolate Loaf Cakes, Cook Like a Pro
Roast Duck, Barefoot in Paris
Warm French Lentils, How Easy Is That?
Roasted Butternut Squash, How Easy Is That?
Lemon Ginger Molasses Cake with Make Ahead Whipped Cream, Make It Ahead
Fried Chicken Sandwiches, Cook Like a Pro
Buttermilk Herb Mayo, Cook Like a Pro

WHAT I LEARNED

CAPE COD CHOPPED SALAD.
This is a delicious combination of autumn flavors. If arugula isn’t your thing, it would be just as delicious with spinach. The maple vinaigrette with the apple, blue cheese, and walnuts is a win.

BUTTERMILK MASHED POTATOES.
This is a tasty spin on a classic. I loved it with the roasted chicken.

BAKED SHRIMP SCAMPI.
I made this on a weeknight with frozen shrimp, skipped the butterflying, and just went with it. It worked and proved to be a tasty weeknight dinner served over rice. My kids gobbled it up, and as far as effort goes, it was very bare bones. The shrimp needed a longer cook time than the recipe called for because they weren’t “artfully arranged,” but that seemed like a small price to pay for a simple supper.

FRIED CHICKEN SANDWICHES.
Awesome. The chicken is very flavorful and very crunchy. I made these for a large family gathering, and the secret was to finish up the frying before everyone arrived. Because they were going into a sandwich, it wasn’t necessary for the chicken to be hot, which made this a very convenient crowd-pleaser. The pickles, the lettuce, the buttermilk herb mayo…it all works in a way that makes you remember why Ina is the best.