A feast to remember

A feast to remember

November 12, 2023 / 4 Comments

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?
Quote of the day

July 17, 2021 / No Comments

“If you put a lasagna on top of another lasagna, it’s no longer two lasagnas. It’s one giant lasagna. That is the power of lasagna.” –Bob Heller
Nostalgic blunders in the kitchen

March 4, 2021 / 1 Comment

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?
Ok, fine. Bring on the Spring

April 21, 2019 / No Comments

We’ve reached that moment in April when I’m ready for Spring to finally arrive. The snow is long gone. It’s been raining all week and mud is everywhere. New Hampshire even calls this period “mud season.” Although it’s too cold at night to plant the garden, perennials and leaves are just starting to appear. And the first farmers’ market of the season is still two weeks away.

If you haven’t been to a farmers’ market lately, I highly recommend Googleing greenmarkets in your area and checking out a good one this Spring. It’s such a treat to spend an hour wandering through the stalls, examining the wares and meeting local farmers. Don’t forget to bring a cloth bag or two from home — I generally have no problem filling mine with fruits and veg, eggs, meat and baked goods.

Some greenmarkets are true community events. Beyond the food tables you’ll find cooking demonstrations, face painters and entertainment from local bands. Learn how to eat organically or pet some livestock. Drop off food scraps for composting, pick up a weekly share from a CSA or discover a new way to use herbs. Purchase jewelry or clothing from an area artisan and have your dull knives sharpened by experts. Or wander through the local humane society’s booth and consider adopting a new friend for life.

Each of my favorite markets offer something special, a unique treat that makes schlepping out of the house well worth the journey. I’m talking about cheese, cider and maple-based treats in Vermont; cinnamon doughnuts, fresh fish and bouquets of freshly cut flowers in Seattle; jams, honey and pies in New Hampshire. And in New York City’s Union Square, I’ve been known to buy an entire meal, find a comfortable spot in the park and simply enjoy a farmers’ market picnic.

Depending on where you live, Spring is either in full bloom or just about to make her big debut. When she finally steps out of the darkness here in New England, you’ll know where to find me on Saturday mornings.
“You usually have to wait for that which is worth waiting for.”

November 18, 2018 / No Comments

The hardest part of baking isn’t the measuring and weighing of ingredients, the kneading and folding of dough or even cooking food at the proper temperature.

It’s the waiting.

Waiting for yeast to blossom. Waiting for dough to rise and rise again. Waiting for pastry to chill. Waiting for cream or egg whites to whip into clouds. Waiting for butter to brown. Waiting for butter to soften in a cold room. Waiting for cakes to come to room temperature so you can frost ’em. Waiting for mousse or puddings or creams or custards to set. Waiting for caramel to form. Waiting for pie to get cool enough to eat.

All of this waiting feels uncomfortable when one lives a life in the rush of now, the breakneck pace of busy. Which is also why I appreciate baking’s long wait times. Waiting forces me to slow down, to take my time, to recognize that I’m trying to create good food — not fast food.

Waiting requires patience and I feel like that’s a virtue few, if any of us, cultivate anymore. Perhaps we should.

–Title quote by Craig Bruce