I remember when my Mother got her first Cuisinart in the 70s. They were about the same price they are now but in '70s dollars, they weren’t cheap. But my Mother was notorious for buying any labor-saving device that would get her out of the kitchen as quickly as possible. So it wasn’t a surprise that she latched onto the Cuisinart in the first wave of buyers. I remembered asking her what she could make with it. “Peanut Butter” she replied, “and Duxelles”. Why you would spend over $200.00 for something you could get in a jar for .79 cents was a little beyond me. And I can positively guarantee that no dish involving Duxelles, that paste of finely chopped mushrooms and shallots so dear to classic French cuisine, ever came out of my mother’s kitchen. But in trying to find some vegetarian dishes to share with you, I came across a wonderful casserole of Butternut Squash, and yes, Duxelles.
Cranberry Sauce with Candied Oranges - Candied oranges pair perfectly in this cranberry sauce recipe, a great Thanksgiving side dish with turkey & other roasted meats.
1 day ago