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Mar 31, 2012 10:30 PM

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 6, 7, and 8

Please use this thread to discuss Chapters 6, 7, and 8 from In the Kitchen with a Good Appetite: Things with Cheese; My Mother's Sandwich Theory of Life; Better Fried, pages 213 - 296.

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  1. Don't fall over... I actually made something! Can't believe I'm the lone poster on this thread either!

    Chic Quiche, p. 220
    I made as is, except, I did add some sauteed leeks and corn... I'm sure Melissa and/ or Julia would slap my hand! But, I was just craving that combo with the bacon. I used Lucinda Scala Quinn's Cream Cheese Pastry Dough for the crust, as I was also using it for her chicken pocket pies too. And then I made mini quiches, so I could give some to my in-laws since she just had her knee replaced. Other than that, no changes! ;-) Anyway, it was ABSOLUTELY delicious- my husband said it was the best quiche he's ever had! It was very light and silky, buttery, and perfectly golden brown on top. I personally think the corn tasted amazing with the nuttiness of the Gruyere (my fav cheese)! Highly recommend!

    1 Reply
    1. re: Katie Nell

      I just became hungry reading your post! Sounds delicious, and very sweet of you to feed your recovering in-law.

      I didn't even realize there was an untapped thread here. I was the sole poster in a thread one month, it's a little strange. Happy to read your entry.

    2. Pan Bagnat (p. 250)

      Wow, I loved this. As Melissa Clark suggests doing, I put 6 year old Lulu to work as the smoosher - she sat on it for about 17 minutes (with one flip) after I put it together. Sliced open a ciabatta, then layered tomatoes, cucumber slices, red onion, tuna in olive oil, black olives, basil leaves and a dressing made from garlic, red wine vinegar, dijon mustard, S&P, minced anchovies and olive oil (omitted the hard boiled eggs - not a fan). This is tightly wrapped and then put under a heavy book, brick, or child, turning halfway. You want the bread to get wet. Again, this was absolutely delicious, and I'm not the world's biggest sandwich lover. Up there with a banh mi for me as one of the great ones though. Lulu has a loose front tooth, and found it hard to eat, but blamed it on the tuna ("since when don't you like tuna???" I asked until I remembered the tooth).

      1 Reply
      1. re: LulusMom

        We had this (Pan Bagnat) again last week (probably the 4th time total that we've had it), and it was again a big big hit (and without loose teeth, Lulu's a fan too).

      2. Easy Stovetop Macaroni: Peas, Bacon and Cheese a la Jamie Oliver, Pg. 230

        Wanted a hasty simple dinner last night and came upon this recipe that MC adapted from a Jamie Oliver recipe she had read in a NYT Mag. article. It fit the bill so here it is...

        I did have to change up a couple of the ingredients based on what I had on hand: Farfalle (bow tie) for "tiny shells" macaroni, pancetta for bacon, freshly podded peas instead of frozen, 1/2 & 1/2 for heavy cream or creme fraiche, parsley for basil or mint, finally, Romano instead of Parmigiano. (OK - more than just a couple...) Nevertheless, the finished dish was very tasty and certainly a recipe to keep in mind when the same thing happens in future. Loved that there is no salt.

        Put the water on for the macaroni. Melt a bit of butter and 2 Ts EVOO in a large skillet. Put bacon into the pan with some FGBpepper - cook for about 5-ish minutes. Add peas, cook for a few minutes, add cream and herbs. Cook, stirring, 3 minutes. You want the sauce "bubbling". When the macaroni is cooked, drain and add to sauce along with a drizzle of fresh lemon juice. Stir in 1/2 cup grated cheese and coat the macaroni with the sauce. Serve.

        Ms. Clark originally made this for her toddler so I can see why she chose the ingredients she did, but for 2 adults it was perfect. I only cooked 8 oz. of the farfalle - that's the recommended amount. It's just right for 2 1/2 servings with no leftovers.

        1. SPICY, CRISPY CHICKPEAS, p.281-3

          I made these to go with the mussels vinaigrette from the current COTM (Spain month). These are so easy and very surprising in that you get a snack that seems like it was hard to make at home. Drain, rinse, and pat dry a can of chickpeas. Heat up 2 inches of oil in a large pot. I used an 8 quart stockpot, which worked very well. Add the chickpeas and cook for 5 minutes. Take them out with. Slotted spoon/spider, and transfer to paper towel lined plate. Pat with more paper towel. Then transfer to new plate, mix with hot smoked paprika and Maldon salt. Eat! Loved loved loved this. She also suggests garam masala or a chili/cumin/cayenne mix, but I really liked the smoked paprika option.