half-and-half

6-26: Chicken Maryland

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
6-26: Chicken Maryland

A week or two ago after we returned home from a grocery shopping trip, I found myself with a package of chicken that needed to be cooked ASAP due to having its plastic wrap punctured on the way home. Since I had some red peppers that needed to be used up as well, I chose to make 6-26: Chicken Maryland.

Recipe #26 of Subgroup 6 (Poultry & Game) in Book 1, Group 2 (Main Courses) is Chicken Maryland, which is basically a nicely-spiced fried chicken with a red bell pepper cream sauce. The chicken was delightful–the sauce turned out a bit odd, but that was probably my fault.

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3-1: Sweet Potato Vichyssoise

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,
3-1: Sweet Potato Vichyssoise

Soup is technically easy to make, but can still quickly go wrong. Our CSA box came with 2 lbs. of white sweet potatoes this week, and it was time for something else besides sweet potato fries. The trusty interwebs told me that white sweet potatoes were pretty similar to regular ones, so I thought I’d give 3-1: Sweet Potato Vichyssoise a whirl.

Vichyssoise is originally a French-American creation. This version is definitely more of an autumn/Thanksgiving-type of flavor, but it was still easy to make and pretty good. Obviously the recipe card depicts the use of an orange sweet potato, but white sweet potatoes work pretty well also.

Soup’s on!

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