Daily Blague

Kathleen Brady is a lovely Irishwoman who lives in Winnetka. My dear Kathleen has known her since college, and I've had the pleasure of meeting her a few times myself. Learning that I was a cook, Kathleen Brady gave me a few recipes, and this one has been a staple of our summertimes ever since. It is the most refreshing savory dish that I know.

First, you roast a chicken. You don't overcook it, as I'm afraid I did the other night. You and your partner dine on the dark meat, reserving the breast. The breast is for this dish. Depending on the size of the bird, this recipe will provide too much for two or plenty for three. To serve four, poach half of a chicken breast (or more, if you think you need it), and chop it up with the roast meat.

In case you're not the sort of person who reads recipes through before starting in on them, I'll repeat the last line here: "Chill for three hours." It's essential that the ingredients sit together for a while in a cold place. For some reason, I've taken to balling the melon just before serving. If you're reading this months after publication date (April 2006), you can be sure that I've reverted to following the recipe. (Otherwise, I'll change it, won't I?)

Continue reading about this recipe at Portico.