My menu today is two great tastes that go great together — Corn Dogs and Vichyssoise!
Perhaps this requires an explanation. Okay, here’s the story — tomorrow I’ll be out of the house from early in the morning until late at night; not an ideal situation for serious cooking. So I had a sneaky idea to make two of Martha’s recipes today, Corn Dogs from the Southwest, page 298, and Vichyssoise from the Northeast, page 95, with separate photos and stories that I would post both tonight and tomorrow night. Jeff and I would eat this as one satisfying, if somewhat strange menu, and nobody would ever need to know. It was a plan so cunning you could slap a tail on it and call it a weasel!
But then I realized that a meal consisting of a Texas County Fair favorite, and an upscale New York cold potato and leek soup was simply too audacious not to write about! Besides, it also personifies what I love about Martha’s American Food — it has plenty of high-brow and low-brow options depending on your tastes and mood and isn’t that what American cooking is all about?
So how was it as a meal? Actually, it was incredibly good! The corn dogs were exactly what a good, old-fashioned corn dog should be – chewy and meaty and delicious. And the Vichyssoise was refreshing and creamy, with the perfect velvety texture that goes down so smooth. And as I face my first summer in Florida, good cold soup recipes are a must-have!
I highly suggest everyone try making a main dish and a side that appear on the face of it to be a ridiculous combination, because you just might be surprised by how delectable the results can be! This still leaves me in a bind about what I’m going to do tomorrow, I can only say it will be something that’s very easy to prepare.
