Even the Deans learn something, if not every day, at least every Monday morning about food. We always start our workweek by rehashing what went right as well as what went wrong the previous weekend. It’s not just your parties we are analyzing. We also scrutinize our own parties in the extreme but our passion for critiquing focuses most often on our number one activity, our family meals. That’s the beauty of there being two Deans, we are equally passionate on the topic of our own cooking. Like discussing a painting, a book or a pair of shoes with your best friend, discussing cooking with a friend can help you find solutions to problems you didn’t even know you had.
Take our world famous croutons. Traditionally we always fry these in olive oil. Last week Dean Pollak decided to use the fat from her roast chicken to fry the croutons for her ubiquitous salad. Even the Deans who adore chicken drippings more than most, found these were too heavy and unpalatable. Dean Manigualt suggested she use half olive oil and half chicken fat, which prompted Dean Pollak to say, ‘why don’t I quickly toss the croutons in chicken fat and then roast them until crisp while the chicken rests.'
Et voilia! If Dean P had not opened the discourse with Dean M then the solution would never have presented itself to Dean Pollak.
Charleston Academy Croutons
1. Using a day old country loaf, toss a large handful of torn bread (you want uneven edges for these croutons) in a mixing bowl with a spoonful or two of chicken fat.
2. Place the croutons on a baking sheet and bake for 6 to 7 minutes at 375 degrees F.
3. Once toasted, check to see if nice and crispy then serve.