Wishing everyone a very Happy Thanksgiving ! Hope you had a great day. Be back next week with an exciting new post.
Thanksgiving is a week away so you better start thinking about your menu! There are certain things you know you’re going to have, like a turkey, but for the most part you get a free range with your sides. Cheryl and I have been doing Thanksgiving together for eight years now and we’re always trying out at least one new side dish, or a twist on it. Here are a few which ideas which might come in handy next week. (more…)
I am very excited about this week’s post. The first time we ate nduja was years ago at The Purple Pig here in Chicago and neither of us knew what it was, except that it was really fricking awesome. It’s a Calabrian sausage (toe of the Italian boot) and it is spicy! Spreadable, you can eat it on bread or add as a flavoring to soups, stews, stuff chicken breasts with it, mix in with sauce and pasta, have with eggs; it’s a very versatile sausage. Nduja also introduces a new technique for the artisanal craft sausage maker, fermenting. I don’t know if this technique is the pinnacle of sausage making but it sure seems so. (more…)
Pumpkins have been filling up our CSA box here at the end of the season, and aside from pureed soups and pies what else can you do with them? Well, pumpkin is squash so you can treat it just like any other squash by roasting, mashing, or sautéing. This week I came across an interesting recipe for sautéed pumpkin and chestnuts which further satisfied my ‘what else…?’ question. (more…)