Truman Capote Cozy: Delish recipe!
Black and White Ball
Ok, I’m finally over thinking about the inauguration and realize I MUST MOVE ON!!!!
So my seguay is another type of ball and a recipe served there. The famous Black and White ball held in 1966 by Truman Capote. And funny enough, I learned all about this ball and this Quirky recipe from Ina Garten on the Barefoot Contessa. This is a new take on comfort food you will want to add to your repetoire!
I Wiki’d it to find out more information as you’ll see below. What Wiki does not mention (what? no foodies contributing, will I be the first?) is that Truman served at this ULTRA ELEGANT SOIREE a total comfort food – BASIL CHICKEN HASH! Read about the party:
TRUMAN CAPOTE’S BLACK AND WHITE BALL
On November 28, 1966, in honor of The Washington Post publisher Katharine Graham, Capote hosted a legendary masked ball, called the Black and White Ball, in the Grand Ballroom of New York City’s Plaza Hotel. It was considered the social event of not only that season but of many to follow. The New York Times and other publications gave it considerable coverage, and Deborah Davis wrote an entire book about the event, Party of the Century (2006), excerpted by The Independent. Different accounts of the evening were collected by George Plimpton in his book Truman Capote.
Capote dangled the prized invitations for months, snubbing early supporters like Carson McCullers as he determined who was “in” and who was “out”. In choosing his guest of honor, Capote eschewed glamorous “swans” like Babe Paley and Fiat heiress Marella Agnelli in favor of Katharine Graham. Capote’s elevator man danced the night away with a woman who did not know his pedigree. Norman Mailer sounded off about Vietnam, and Frank Sinatra danced with his young wife, Mia Farrow.
Basil Chicken Hash
2006, Ina Garten, All Rights Reserved
Prep Time:45 minInactive Prep Time: hr minCook Time:1 hr 10 min
2 whole (4 split) chicken breasts, bone-in, skin-on
16 basil leaves
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, divided
2 pounds boiling potatoes, peeled and large diced
2 red onions, chopped
2 red bell peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
4 minced scallions, white and green parts
1/4 cup chopped fresh leaf parsley
Sour cream, Cheddar and sliced lemons, for serving
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.