So last week was Thanksgiving here in the USA and every year there are always new recipes intending to “update” or “modernize” old classics. That’s all fine and well but after last week’s dinner it has occurred to me most people really like the old school dishes which they grew up with and nothing will ever replace them. This creamed onion recipe from my mom’s recipe book is just one of those dishes. (more…)
On Monday nights I usually participate in a Twitter-chat called Foodiechats* which runs for about 2 hours where the moderator asks questions based on the night’s theme. This past Monday’s chat was, of course, Thanksgiving themed and one of the questions asked if you try new recipes or stick with tried and true. I feel I stick with the tried and true but after going over my to-do list for this year’s Thanksgiving Dinner I realized there’s one side dish I do experiment with; the sweet potatoes. After trying out a few different ways to jazz them up over the past couple years I returned to the one I knew worked best and was the simplest: a pecan toffee crumble. (more…)
Last weekend I was in between showings with some clients and decided to stop home for a quick lunch. While driving I was making a mental check of what we had and realized all the ingredients for that classic of classic sandwiches, the BLT, were sitting in the fridge. The only kink in my plan was the tomatoes were the small grape ones. Then, inspiration reared her beautiful head. I’d dice up everything, mix them all together and make BLT salad. (more…)
This was one of my first posts when I started this blog a year ago and seeing as how Thanksgiving is just two weeks away I’m re-posting it, and I’ve added some pics I took when I made it last year to go along with the “recipe.”
Every Thanksgiving the one thing I look forward to most is the stuffing. I really could care less about the turkey. For me that is the vessel by which you cook the stuffing.
This is the stuffing my Grandmother (on my father’s side) made and we used to have it every year. It was one of the first recipes of hers I took from my mother. As with many grandmothers, the things she cooked were normally not written down in recipe form, it was all a pinch of this, a couple of these, etc. (as you’ll see). Thankfully, my mother recorded them as best she could when she was learning them. I had a pretty special bond with my Grandmother, we had the same birthday, and I remember her a lot around this time of year when I make this recipe and her special Hungarian Christmas “cookies” in December. (more…)
Your first question is what the heck is a vegetable garbure? Short answer: a ham and vegetable French peasantry stew. Long answer: a French stew I found in Ruhlman’s Twenty which enabled me to use up the bacon rind I’ve been saving in the freezer from the last time I made bacon. Doesn’t it always seem like the peasant dishes you find turn out to be intensely hearty and sustaining? This is what makes them really good for fall and winter. They’re typically dishes which use scraps and leftovers, are simmered for hours, and develop intense flavors. Vegetable garbure is one of those peasant dishes I’m adding to the rotation whenever I cure some bacon. (more…)