The squash dinner party was ridiculously delicious and I have posted as many photos as I could! Thanks to Steve and Carla for hosting and providing delicious beer as usual. I missed photographing a couple dishes, but I feel like I got most of them. Everyone really did a fantastic job this time and I can’t wait until the noodle party in January…I think the drink for that one will be hilarious. I’ve posted the recipes I have or provided links as often as I could, but please send me the recipe you used for the dinner and I’ll update the post as I get them!
Monthly Archives: November 2009
On the eve of Thanksgiving I wanted to post a recent discovery that might be useful for some people. Nick is allergic to nuts and so he has never been able to try one of my favorite pies: pecan. I LOVE pecan pie and it is a staple at Thanksgiving, so every year about this time I start lamenting the fact that Nick will not be able to enjoy one of my favorite desserts on Thanksgiving. But that won’t be necessary this year, because I found a really good mock pecan recipe.
First, a quick announcement: Happy Birthday, Nick Super! I love you so much I will be making you an amazing pie tomorrow! And I’ll post the recipe soon too since it might be good for the Thanksgiving. Now back to this post: I have yet to buy Dorie Greenspan’s Baking: From my Home to Yours, but it hasn’t stopped me […]
To start: I have not, to my knowledge, used a Julia Child’s recipe before. But when I did a quick search for potato leek soup recipes, this one kept coming up! I can’t tell you how happy I was with both the results and the ingredient list. This soup is further evidence of how simply food can be cooked if you start with quality ingredients. I added corn to the soup when I made it this time, not because the recipe needs it, but because I had a bunch of leftover corn that needed to be used. It was a nice addition, but optional to the point that I didn’t put it in the recipe.
The simplicity of the soup was compliments by little homemade crackers I made while the vegetables were simmering. The crackers are equally easy and do not contain trans fats, high fructose corn syrup or any other crazy stuff. AND they taste great. Some would say better than store-bought, I just say different. These little guys will be in every bowl of soup I make this winter.
My favorite holiday of the year is approaching quickly: Thanksgiving. This incredible day celebrates everything I hold dear, food, family, and friends. Thanksgiving also happens to be when the weather changes and deeply fragrant dishes grace tables across the county. To celebrate this perfect holiday I make one of my favorite cold-weather dishes. The cheese and sweet squash make an intriguing combination, and a yeasted dough is easy and delicious.
I made this dish for Thanksgiving last year and it was so delicious I will be making it again this year. I am only getting around to posting my Thanksgiving photos from last year now because I shot the dinner for Saveur magazine. These little galettes are visually pleasing and look fancy enough to steal the show from the ever-present turkey at this year’s meal. Don’t be intimidated by the tart dough, it is easy and TOTALLY WORTH IT. The winter squash galettes reheat well so don’t feel like you have to eat all of them in one sitting.
A couple weeks ago I bought a bunch of apples from the last farmers’ market of the year. I wasn’t entirely sure what I was going to do with 5 lbs of apples, but once I got them home it was obvious. I was going to can them. What else do you do with pounds and pounds of produce? This worked out perfectly because every year my husband’s family and my own get together for Christmas and have a gift exchange. It has become something of a tradition for us to put together a collection of foods we’ve put up over the summer. This year the baskets will feature ginger pear jam (post coming soon) pasta sauce, pickles, and this, apple pie filling. There will be other treats too, but I’m debating what to do exactly so I’ll post about those later.
I haven’t posted in awhile, so I thought I better get cracking on the November recipes. Please forgive the quality of the photo, it is a little dark and a bit off color because I took the picture around 5:00am when we were actually eating this. I didn’t have time to take it up to the studio to photograph it properly before eating it. Anyway, this is a wonderful and simple breakfast for winter mornings. Wheat berries require about an hour to cook so I boiled them while I was making dinner the night before. They reheat well with some apple juice or water and only take about 5 minutes to get warm. When they are hot divide them into your serving bowls, add the cranberry sauce and top with a little vanilla yogurt! Instant breakfast! Wheat berries, in case you are wondering, have about the same nutritional profile as oatmeal. They are very good for you and can help break the monotony of oatmeal everyday for breakfast during the winter. The variations of toppings are endless, but this combination is my favorite so far.