Chef and restaurateur Erin French joins TODAY Food to share three recipes from her cookbook The Lost Kitchen: Recipes and a Good Life Found in Freedom, Maine.
She demonstrates how to make cornflake-crusted fried chicken with sweet and sour blueberry sauce, a tangy potato salad with shallot vinaigrette and summery grilled stone fruit with blue cheese and sweet honey.
Great fried chicken is all about balance. The meat should be tender and juicy while the coating is crisp and crunchy. This recipe achieves both with a flavorful, tenderizing brine and a crackling flour and cornflake crust.
The key to a perfect potato salad — as with all cooking — is having the best ingredients. When you stumble upon the most precious baby potatoes, it's time to make potato salad. Then, instead of making a heavy, mayonnaise-y salad, toss just-tender potatoes with olive oil, shallot vinaigrette and a mix of whatever fresh green herbs you can get your hands on.
When you can't decide between a dessert and a cheese course, make this dish. It's a little savory, a little sweet, and perfectly balanced. It's just the thing when the grill's been fired up all day but you're not quite ready to let those hot coals go.
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