HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Thanksgiving recipes. Show all posts
Showing posts with label Thanksgiving recipes. Show all posts

Monday, November 24, 2014

Thanksgiving Way Out West...Chocolate Babka from Martha Stewart



            One day last summer, Andrew was in a huge rush to catch the Jitney out to Bridgehampton.  Starving, he ran into a gourmet shop on Lexington Avenue.  Prior to this occasion, Andrew’s only encounter with Babka was on an episode of Seinfeld in which Jerry and Elaine were thwarted in their attempt to buy a Chocolate Babka and had to take a Cinnamon Babka instead.  Andrew was much more fortunate and was soon tucking into this glorious over-the-top indulgence with obscene amounts of chocolate miraculously held together by Brioche-like bread.  And something more:  A great Babka not only contains masses of chocolate, it combines all that chocolate with, yes, Cinnamon!  And as if the whole piece wasn’t already flawless, the Babka Andrew ate was covered in streusel.  I don’t think he was off the Jitney five minutes before he headed straight to the cookbook library we keep in our kitchen.  In very little time, he landed on a recipe calling for staggering amounts of chocolate, tablespoons full of cinnamon, streusel topping and no less than 5 sticks of butter.  Eureka!  Martha Stewart’s Mother’s Babka was coming to our kitchen.  And as I started to think of Thanksgiving recipes, I thought back to that Babka. 

Friday, November 21, 2014

Thanksgiving Way Out West: Cornbread and Sausage Dressing




        There are stuffing people and there are dressing people, but no Thanksgiving Dinner is complete without one of the two. Not even one in California. ( By the way, the only difference between stuffing and dressing is whether you put the stuff in the bird or cook it separately.)  And between turkey and stuffing or dressing there’s very little color difference which may be one reason green beans are so popularly served with a Turkey dinner. But a few years ago, I found a recipe for Cornbread Dressing that included copious amounts of parsley and celery and, then, triumphantly for those of us desperate for color, red pepper. 

Thursday, November 20, 2014

Thanksgiving Way Out West, Dessert Round: Nick Maglieri's Chocolate Hazelnut Tart



        
Several weeks ago, Andrew went to the Institute of Culinary Education, a great cooking school on 23rd St. in Chelsea (www.ice.eduwhere he had signed up with one of the masters of the baking arts, Nick Maglieri.  The class was small – just 9 students – and the night was an intensive Pastry Making session.  The course was called “Perfect Pastry” and Chef Maglieri really put his small class through its paces. The class featured the making of three essential doughs: Olive Oil dough for savory pies and tarts, “Quickest” Puff Pastry and Classic Sweet pastry dough for dessert pies and tarts.  The class was broken up into teams who divided the savory pie fillings—Spinach and Bacon, Gruy√®re and Scallions—and the sweet pie fillings –Pecan and Chocolate Hazelnut—and then they all made a Bistro Apple Tart and Puff Pastry Straws.  He came home absolutely exhausted, mostly from having worked all day and then standing all night. But he also came home triumphant because he felt he’d really knocked pastry making. 

Wednesday, November 19, 2014

Thanksgiving Way Out West: Beautiful Beets


         My friend Ana didn’t stop with her suggestion that I serve Corn Pudding on my first-ever West Coast Thanksgiving.  She suggested that beets would be a great item to add to the menu.  And when Ana is right, she is right.  Not only do beets bring a shot of color to the amazingly 'brown' Thanksgiving table, it you use the recipe for salad that appears here, you beets will look positively stunning. But Beets not only make a beautiful appearance in any buffet or on your Thanksgiving plates, they are almost invaluable once you discover this simple method for making them.  That’s because flying in the face of all those who would roast their beets, thereby taking up valuable space in the already overworked oven, these beets are prepared on the stovetop.  For flavor and to keep the beets from bleeding, you can add any one of three things: Lemon Juice to give them great tang, Orange Juice to sweeten the already sweet beets or Vinegar which basically pickles the beets as they cook.  The skins slip off the finished beets and you can then refrigerate them until you’re ready to use them. And you’ll lose count of the ways you can serve them.

Tuesday, November 18, 2014

Ina Garten's Cauliflower Gratin Adapted for Thanksgiving Way Out West

        

         I’ll let you in on a little secret.  Of all Ina Garten’s cookbooks, “Barefoot in Paris” (Clarkson Potter 2004) was the least successful in terms of sales.  That came as a complete surprise to me because I find it one of the best “French” cookbooks I own.  Ina adapted every recipe for American kitchens. Since it is pure Ina, its recipes are easy to follow and don’t make you run out and buy pots or pans or molds or even ingredients that aren’t found in most American kitchens.  I’m willing to believe that “French” cooking just scares the bejesus out of most home cooks.  That’s the only reason I can come up with for Ina’s adoring fans not to have latched onto this volume they way they have every other.  And if you need further proof of just what a good idea it would be to get your hands on a copy, I would suggest we start right here.

Monday, November 17, 2014

Thanksgiving Way Out West: Easy Squash and Corn Pudding from Nathalie Dupree


        

The year, for the first time ever, I am heading out to California to spend the Thanksgiving holiday with three of my favorite people on earth: my son, my daughter-in-law and my 6 year old grandson.  The minute I knew the trip was on, I was on the hunt for Thanksgiving recipes that would take into account that I’ve only cooked for cold weather Thanksgivings. 
In California, I can expect the temperature to rise to 70 degrees.   So I immediately enlisted the aid of my friend, Ana, who lives relatively close to my son and who obliged me with a list of ideas that were lighter, warm-weather friendly and perfect for a California Thanksgiving.  I took Ana up on her suggestions and starting with this recipe, I am going to share my discoveries over the next couple of days.   Ana told me that Corn Puddings have been all the rage the last couple of Thanksgivings in the southland.  So off I went and found a corn pudding so good, I couldn’t get over it.  And to top it all off, it was spectacular as a left over – which will give you something completely different to serve on what essentially is a 4 day food fest, Thursday to Sunday.

Thursday, December 24, 2009

Cornbread and Sausage Dressing



Let’s face it: Turkey and Stuffing and/or Dressing is one of the brownest things you can make. By the way, the only difference between stuffing and dressing is whether you put the stuff in the bird or cook it separately. And between turkey and stuffing or dressing there’s very little color difference which may be one reason green beans are so popularly served with a Turkey dinner. But a few year’s ago, I found a recipe for Cornbread Dressing that included copious amounts of parsley and celery and, then, triumphantly for those of us desperate for color, red pepper.



Wednesday, December 23, 2009

The Ultimate Cranberry Citrus Relish



Jill Clark and I have been cooking together since she was in Dr. Denton’s. We’ve had so many great holidays together that The Making of the Cranberry Sauce is an annual event. And it’s taken place all over the map—even in Hong Kong. Several years ago, Jill moved to Dublin, met a wonderful man and we all went there to celebrate Thanksgiving. Finding the cranberries alone was a terrific challenge, just the first of many.