you don’t subscribe to Tasting Table (www.TastingTable.com),
you’re missing out. The site is just over 4 years old but in that time, it’s gone from 50 readers a day to
editions that cover New York, Los Angeles, San Francisco, Washington DC and
Chicago and attract thousands of readers.
Local editors are selected for their expertise in each city. They have ‘tested, tasted, sipped or supped on’ whatever item is featured that
day. This year, in partnership with
Williams-Sonoma, there’s a once a week feature that alone is worth signing up for. It's the Sous Chef Series. It features some of the city’s
hardest working chefs—they’re all sous chefs at prominent local restaurants and
they get their turn to shine every Monday.Visitors to Tasting Table meet the chefs, see what’s behind the
scenes at their restaurants and are treated to one of the Sous Chefs own
recipes. Not long ago, they featured a young chef called James Klucharit.
Have you ever
bought one of those massive bricks of Dubliner cheese at Costco and then gotten
home and thought how on earth can I use all this? Not that Dubliner isn’t a robust choice: Its
flavor has the sharpness of a great aged cheddar, the nuttiness akin to Swiss
cheese and the bite of a great piece of Parmesan. But face it, the block looks like something
from one of those government cheese giveaways.
So I was very pleased to come across a recipe which uses Dubliner to
great advantage and gives you yet another way to serve that kitchen workhorse:
the boneless, skinless chicken breast.