Archive for November, 2008

For me, flavor is paramount to presentation. The best example of this, for me, is my Thanksgiving turkey. While I can appreciate the classic aesthetic of the golden bird coming out of the kitchen on a nice platter, I’d still rather eat some flavorful, juicy turkey. I know that I could flip, tent, deep...
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I have never made this recipe before, so Thanksgiving will be my first shot at it. However, even though I’ve never made it before, I wouldn’t say that I’m going in completely blind. Before we get to the food, I’ll explain what goes through my head when I pick one recipe over another. 1....
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I don’t know if I just haven’t been paying attention until this year, but I never realized how controversial stuffing/dressing/etc. preperation could be.  There’s variations for cornbread, oyster, chestnut, sausage and all sorts of variations on this theme.  The stuffing may be baked in the bird, on its own, or not at all, with...
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I really like a good potato, be it a fingerling, a yam, a crazy purple potato or any other variety.  Just like many foods, the right potato for the right preperation is key.  While the waxy texture of the Yukon Gold is a classic shoe in for mashing and the like, sweet potatoes usually...
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I adapted my cranberry sauce from this epicurious.com recipe. The first time I started to make it, I didn’t see the sense in preheating the oven to bake the cranberries, so I use a stove-top method instead. This cranberry sauce is so easy, I wonder why anyone would buy a can! Ingredients: 1 12-ounce...
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The full name of this soup is really: Italian Turkey Sausage and Roasted Butternut Squash Soup. My version of this soup was originally derived from this Emeril recipe. Of course, mine has taken on a life of its own, and really, I prefer my version. Mine is less time consuming and much healthier, and...
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I have a personal cooks rule.  If a meal will have more than 3 courses or more than 5 people, then there needs to be a plan.  So last Saturday night, I made one.  The anatomy of a big meal (for me) plan consists of the following: a menu, a master ingredient list, and...
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Thanksgiving is almost week away!  Are you ready?  I’ve been ready all week.  My parents and Chad’s mom are coming to visit, and a good family friend will join us for dinner.  It’s pretty exciting stuff!  In celebration of the Thanksgiving countdown, and because some of my friends find it amusing, I’ll be posting...
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I’ve already started shopping for non-perishable Thanksgiving food.  I’ve got cranberries in the freezer and a jar of chestnuts in cupboard.  This weekend we’ll probably go to Costco to stock up on pecans and chicken stock.  I’d also like to check out a local wine shop to talk about what to serve with the...
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There’s been some online chatter lately regarding whether or not a person (or persons), living in America today could get by on $1/day for food.  Chad and I already know the answer to this: yes.  Once upon a time, I read through the blog of a kid who did this in November ’06 and...
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