I’m always confused when I see the term “pie” or “tart” to represent something savory. I almost feel like I’m being tricked. I have that same problem with salads–aren’t they supposed to have leaves in them? (It’s not that big of a problem, it has never kept me from a good meal.)
But what else to [...]
So, we still are getting some cold weather. (I snowed a bit the last couple days in North Carolina–silly groundhog and his silly shadow. I wonder why we get our meteorological advice from a rodent in this day and age.) My potage ran out as did my simpler butternut squash soup. I needed more soup [...]
I recently revisited my butternut squash soup with a much simpler take on it. I was pleased the original, but it did have a lot of ingredients and was a little involved to make.
Driven both by laziness and opportunity, I stripped the ingredients to the bare minimum. All that is really needed is butternut squash. [...]
The French just seem to have a knack making soups. One of my favorites is a potage; It’s a type of thick vegetable soup that loosely translates to “it’s cold outside and I want a good soup to warm me up.” Alright, no, it doesn’t translate to that at all. But that’s how I remember [...]
After a holiday potluck, I had quite a bit of baked macaroni and cheese left over. Rather than reheat this in the microwave, I decided to follow in the footsteps of any good state fair: Fry it.
This isn’t health food. It’s good food. Crispy, cheesy, and a little spicy (a little cayenne is always welcome) [...]
That was my Thanksgiving dinner. Not very traditional is it?
I know that in America turkey is traditional. Most people cannot imagine a Thanksgiving without turkey, I mean, it IS Thanksgiving after all. But that would be most people. So, if you think that roast beef and Yorkshire pudding sounds more appropriate in the house of [...]
Do you ever feel like you should do something productive with your leftover turkey parts? I have always liked to get as much usage out of a piece of meat as I can, so I was very excited about this recipe when I came across it. The recipe starts with turkey stock, which is an [...]
Cranberry and turkey. How classic. How traditional. How expected. How not what I wanted.
I love the idea of a cool, tart cranberry compote (or sauce) to go along with the turkey but I find many versions too sweet or too odd (I’ve seen one with marshmallows!). I feel that a good, tart sauce should cut [...]
A friend recently asked me what was the easiest way to prepare butternut squash. Appropriately enough, I had just roast some earlier that week. It wasn’t anything fancy and I didn’t originally have any intention to post my roasted butternut squash because there is no real recipe but my friend’s question did made me realize [...]
Kyle’s Potato and Mushroom Gratin got me thinking about the classic French scalloped potato dish, the Gratin Dauphinois. This gratin strips the dish to its core ingredients; it’s all about the cream and potatoes. No cheese, mushrooms, onions or other additions are allowed.
Though nearly every potato gratin dish involves some sprinkling of cheese, it isn’t [...]