double apple bundt cake grilled matsutake pheasant chanterelle pot pie huckleberry kouign amann


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archive for November 2008

food coma: averted

Wednesday, November 26th, 2008

Recipe: roasted butternut squash soup simplified

I know a lot of people are traveling today. I hope everyone got to or gets to their destination safely and without incident. We are staying put – the way we like it. Keeps things low key and stress free. I went to the dentist this morning to get fitted for a crown and realized that after an hour, I could feel my gums again. So I think that may be why I suffered such immense pain yesterday because my dentist was jamming the posts down my root canals about 2 hours after she numbed my mouth. *Great* I love it when that happens! Today was a walk in the park by comparison.

While most folks are preparing their turkeys, we have been contemplating the leftovers (there are a lot) as well as eating them. Those potatoes au gratin really do get better with time.


turkey reuben, anyone?



**Jump for more butter**

is it still pie without the crust?

Tuesday, November 25th, 2008

Recipe: crustless pumpkin pie

Manisha had asked what I do with leftover turkey. I personally prefer the leftover turkey to the centerpiece turkey. This afternoon I had a turkey reuben sandwich (it’s just a reuben with turkey instead of corned beef) and Jeremy had an open-face hot turkey sandwich bathed in gravy. I’m debating what to do with the carcass – green chile stew?

I’m glad I got all of the cooking out of the way because today I went to have my root canal finished up at the dentist’s and OMFG!!!!! It hurt like a beyotch. I’m talking about the worst pain I have experienced in my life (and I have a fairly high threshold for pain). I’ve had a root canal before and I didn’t feel a thing, but today… They warned that if it hurt during the root canal, I would experience a lot of pain afterward when the numbing wore off. But my tooth doesn’t hurt at all now. They suggested chewing on soft foods.


freshly ground spices and brown sugar



**Jump for more butter**

the bird is the word

Monday, November 24th, 2008

Recipe: dry-brined roast turkey with gravy

Before my parents left for Hawai’i, my mom called me up to find out if I would like her to ship me a Smithfield ham – the uber salty, delicious, country-style ham from my home state of Virginia. I said I’d love to have one and she made a note of it (her thing is to ship hams all over the country to friends and family). I asked if I could get one for Thanksgiving and she said, “No! They come out for Christmas and besides, everybody eats turkey for Thanksgiving.”

Well, not everybody. It’s been a while since we’ve had turkey for Thanksgiving. I always get waylaid when planning the Thanksgiving menu because other mains sound so much better. This year, I decided that no, we wouldn’t be having turkey for Thanksgiving, but yes, I would roast a turkey. Remember that organic bird I picked up at Whole Foods last week?


dry brining the bird



**Jump for more butter**