Chef and restaurateur Ben Ford knows a bit about feeding a crowd. He’s the master of massive proportions: making paella for eighty, a backyard whole-pig roast, or burgers for the block. His motto? Cook big, play with fire, get your hands dirty.
Chef John Besh, one of Ford’s many fans, gushes, “Ben Ford has knocked the ball out of the park with Taming the Feast. It’s the book that every real man needs. This ain’t about molecular tweezer food. This is a book for the outdoor cooking enthusiast. Ben Ford is so generous with how-to information and gutsy, delicious recipes meant for large gatherings.”
Whether you’re hosting a crowd over the coming holiday weekend or just looking forward to summer entertaining, you can’t go wrong with this recipe. “Bean salads make good picnic food because beans don’t wilt after they’re dressed, the way lettuce does,” Ben says. “This recipe calls for a Wisconsin sheep’s milk cheese, Carr Valley. I like to use a domestic product whenever I can; you can use any semi-dry sheep’s milk cheese you want for this.”
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Read the rest of String Bean and Potato Salad (405 words)
© Shelly for Cookbooks365, 2014. |
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Post tags: Atria Books, Ben Ford, green beans, picnic, potato salad, potatoes, salad, string beans, Taming the Feast
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