This is actually an egg custard with some bread in it, but boy o boy, is it delicious. I use up all the old dry bread I can find: Butter baking pan (any kind will do – I use a round glass casserole pan) Add: 1 1/2 cups dry bread 1 cup milk 1 handful […]
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Turkey Pot Pie
So, I was looking for a way to get rid of some Thanksgiving leftovers (including some pie crust), and I hit on the idea of a pot pie. I made it in a slapdash way since I didn’t have too much time for cooking, so given more time it’d be more delicious: Ingredients:Leftover turkey drumstick […]
Brining Basics
This topic keeps coming up and it can be hard to find a definitive guide when you’re in the heat of the kitchen moment. I’ll try to sum up the most important facts about brining. Brining is a great way to tenderize and add flavor to meat. It is more effective than marinating, which can […]
Brine the turkey, darn it!
After being badgered for years by my youngest son to brine my turkey, I finally did it. Naturally, I overthought the process and compared website recipes for days, including the information about where and how to actually do it. My eventual container was an XXL ziploc bag (big enough to hold a small adult) since […]
From the Thanksgiving Leftover department
Stir Fried Leftover Salad in Black Bean Garlic Sauce (If I had known how delicious this was I would have taken a picture) Saute in un-flavored oil: Onion, carrot sticks, green vegetables, pre-soaked shiitake mushrooms Stir in a heaping spoon of Black Bean Garlic Sauce, combine well Add the leftover salad that didn’t get dressing […]
Sweet Potatoes with Brown Sugar Sauce
Here’s the recipe for sweet potatoes that I think is essentially how I remember them from all of my childhood Thanksgivings. And I should know, since I ate the vast majority of them… Sweet PotatoesI can’t tell you exactly how many to get – I had around 5 pounds (the store was having a 5#/$1 […]
Soupe de poisson
This, like most French foods, is a quintessential peasant food that, through whatever process it is that idolizes french shit, is thought of as something vaguely patrician. Fish soup is exactly what it sounds like; what poor fishermen and sailors eat when they arrive in port. This particular version is considered Provencale, originating in Marseille […]
Nantucket Cranberry Pie
Announcing the first of the Thanksgiving recipes! I got this recipe from NPR during a show about cranberries. It’s a very simple and easy pie (great if you need to make a last-minute dessert), which uses our favorite seasonal fruit. It can be served warm or cold and with or without whipped cream, though I […]
Popovers
Here’s another one for posterity. I found it in my old email box, back when I asked mom for the recipe while living in the dorms: POPOVERS Begin by preheating the oven to 400 degrees – place well-oiled iron muffin pan in oven while you prepare batter. Put into blender*: (you can double or multiply […]
Butternut Squash Gnocchi with Brown Butter and Sage
This recipe was sort of implied in our previous gnocchi post, but I thought I’d post it as a stand-alone recipe because it’s just so darn good. The time consuming part is making the gnocchi, but once that’s done with the rest goes quickly. If you want to freeze some for future use (which you […]