• A selection of various colorful spices on a wooden table in bowls

    The spice of life

    A recent article in The Wall Street Journal claimed that you don’t need dozens of spices in your kitchen. You just need eight.

    Which eight, you may ask? The writer suggested: sumac, mint, cumin, coriander, pepper, aleppo pepper, cinnamon and aniseed.

    Of those, I probably use three on a regular basis and I literally make every meal at home.

    For the ordinary person, someone who cooks several meals a week and bakes once in a while, I’d say you need 25 basic spices: basil, bay, cajun, cardamom, cayenne pepper, chili powder, chipotle powder, cinnamon, clove, cumin, garlic powder, garlic salt, ginger, Italian seasoning, lemon pepper, nutmeg, onion powder, oregano, paprika (smoked and sweet), pepper, red pepper flakes, rosemary, salt and thyme. These will serve you in making just about any recipe, from barbecue to babka.

    But if, like me, you do a lot of cooking and baking, buy whatever spices suit your fancy. Experiment with spices unique to different cultures. Try using the spices you already have in new applications. Or be adventurous and combine some of ’em — you might just create a great new mix.

  • Traditional homemade roasted Thanksgiving Day turkey dinner

    A feast to remember

    Sorry it’s been so quiet here of late. In addition to work (war/shootings/elections/etc.), I’ve been dealing with a few medical issues. But that’s a post for another time.

    Today, I’d like to talk about Thanksgiving. One of my favorite holidays, it’s an annual celebration that seems to be specifically designed for people like me (i.e., those who love to cook, bake and feed others). I always go overboard, filling folks’ bellies to the brim with a mostly traditional feast. And though it’s an exhausting endeavor, I love the whole process, from planning to plate. I just wish I had a second fridge because mine always runs out of room.

    This year we’ll be having a small gathering: M and I and another couple. One of them is a vegetarian. One of them is on a diet that’s gluten-free and low FODMAP. As I started to plan the menu, I told myself that while everyone will need several dishes they can enjoy, I don’t want to spend three days prepping the meal.

    So after researching recipes and whittling down my list, I’ve decided to make only…. 12 dishes! Wait, how the heck did that happen?!?

    Anyway, here’s our menu:

    Appetizers:

    Deviled eggs
    Caprese salad bites

    Main:

    Roasted butternut squash with browned butter and hazelnuts
    Turkey

    Sides:

    Broccoli cheese bake
    Buttered corn
    Mashed potatoes and gravy
    Cranberry sauce
    Biscuits (regular and gluten-free)

    Dessert:

    Pumpkin pie
    GF chocolate cake bites with fresh berries
    Cherries jubilee

    What are you making?

  • Secret

    Thanks for letting me in on the open secret

    My dad didn’t read books or possess a library card and the only magazine he ever subscribed to was Playboy. I remember when it would arrive in the mail; each issue was wrapped in black plastic. I’m sure the Family Research Council demanded the opaque covering to preserve their own twisted version of “family values,” but in the end, it was that mysterious wrapping that inspired me to don my Nancy Drew hat and search for the publication in my dad’s nightstand. I just had to know what it was hiding. Alas, I was sorely disappointed to find images of naked women within the publication’s pages. I had expected the secret to be far more exciting.

    It wasn’t until I was in college that I learned the magazine’s open secret. My boyfriend’s father had died and he’d inherited his dad’s porn collection. While sifting through the boxes together, I picked up a couple of “classic” issues of Playboy and perused the pages. Still didn’t see the huge allure. Then my boyfriend explained that the Playboy bunny logo was hidden on the front cover of each issue. From that moment on, every time I came across a Playboy, I’d search the cover until I found the bunny. Doing so reminded me of my youth, when I used to spend time in doctors’ waiting rooms doing the Hidden Pictures game in Highlights magazine.

    My interest in cooking lead to another open secret discovery. Turns out that each issue of Cook’s Country magazine includes a hidden rooster. Find that tiny image amongst the recipes, taste tests and equipment reviews and you’ll be entered into a random drawing. Top prize is a year-long membership to the magazine’s website. Second and third prize winners receive the company’s latest cookbook. I’ve read this publication for years and to date, I’ve only found that damn cock once. Hat’s off to the page designer.

    Writer/director/producer Chuck Lorre is known as the “King of Sitcoms.” It’s highly likely you’ve seen one of his many shows. “Grace Under Fire,” “Dharma & Greg,” “Roseanne,” “The Big Bang Theory” and “The Kominsky Method” are just a few in his portfolio. What I didn’t know was Chuck’s open secret: He includes a message in the vanity cards during the end credits. Some are funny, some are just odd and a few have apparently been known to cause a bit of controversy. M and I recently started watching the show “Mike and Molly” and we were probably five or six episodes in when we noticed these little gems. Now I’m going to be looking for them in every Chuck Lorre Production.

    Perhaps you will too.

  • Pudding

    Nostalgic blunders in the kitchen

    Sometimes, the mistakes made when you’re young stick with you.

    As a child, I generally didn’t eat pudding in plastic cups nor did I use instant pudding mixes that came together in five minutes flat. Instead, I cooked my pudding. I’d grab a wood spoon — always wood — out of the utensil drawer, climb onto a stepping stool and stand in front of the stove, stirring the mixture until it thickened into dessert. Then, I’d pour the pudding into cups or bowls and refrigerate, uncovered, which meant a thin “skin” would form on the top.

    Now, if you read any “make from scratch” pudding recipe, it says to place parchment paper or plastic wrap on the surface of the pudd so a skin won’t form. Not doing so is a culinary blunder. But to me, the skin was the best part!

    I also love the fudge that came from a maternal mistake. When I follow most modern recipes, the fudge turns out soft and smooth, which is fine (I guess). However, my mother wasn’t the best of cooks and apparently, she beat the mixture too long. After pouring it into the tin, she’d also (gasp) refrigerate the fudge instead of letting it cool at room temperature.

    So growing up, fudge was always served in solid chunks or shards, cold, rich and just a bit gritty. And I loved it.

    Do you ever feel nostalgia for the cooking errors of your youth?

  • Making Xmas list

    Let the wild rumpus start

    November is here — the damn elections are mostly over — and so begins the wondrous time of year involving comfort food, friends/family, music, light, snow, presents, holiday specials and (hopefully) goodwill toward others.

    Despite the madness of the past few weeks, I’m happy to say that I’ve made a serious dent in my holiday checklist:

    ✓ Make birthday/Christmas wishlist
    ✓ Buy Christmas wreath
    ✓ Buy Christmas cards/stamps
    ✓ Make the shopping list for Thanksgiving
    ✓ Request Xmas card addresses
    ✓ Finish Christmas shopping
    ✓ Shop for Thanksgiving dinner
    ✓ Shop for Christmas cookie ingredients
    Start baking!
    Prepare Thanksgiving feast
    Bake birthday cake
    Celebrate my 45th birthday
    Decorate the house for the holidays
    Write the Christmas letter and cards
    Buy any last-minute gifts
    Wrap all of the presents
    To the post office!
    Make the shopping list for Christmas
    Order roast beast
    Shop for Christmas dinners
    Keep baking!
    Buy Christmas trees
    Decorate Christmas trees
    Celebrate Yule
    Light the luminaries
    Go on our annual Christmas Eve drive of lights with the late, great Stuart McLean
    Prepare Christmas feast

    Are you ready for the holidays to start?