Kick the can! Once you get a taste of my fresh homemade cranberry sauce- you will never eat that over processed gel again. Trust me on this one! So simple to make – every year someone asks for this recipe! Ingredients: 2 bags (12 ounces each) fresh or frozen whole cranberries 1 cups sugar or… Continue reading Cranberry Pear Compote
Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more! Ingredients: Filling: 3 cups chilled mashed potatoes 1 cup cheddar cheese, shredded ½ cup bacon, chopped small dice 1 bunch chives, chopped Pepper to taste Breading Station: 1 cup flour or GF flour… Continue reading Mash Potato Bombs
Acclaimed food science writer, J. Kenji López-Alt has developed this sort of “mash-up ” ( if you will ) of a classic French gratin, and a beautiful Hassleback potato recipe. The idea is to stand the slices of potato vertically, rather than laying them flat. This ensures each serving receives both a creamy potato serving and a crispy edge in each bite. This is my… Continue reading J. Kenji López-Alt’s Hassleback Potato Casserole
Parsnips are my all time favorite root vegetable to purée or mash ! They are so naturally sweet and not too starchy, which makes for an ultra-silky side dish! Ingredients: 1 pound parsnips, peeled, thinly sliced- tough cores should be removed on larger parsnips but not necessary 2 garlic cloves, thinly sliced ½ cup heavy… Continue reading Luscious Parsnip Purée with Truffle Oil !
This recipe has been in my culinary repertoire for over two decades. It’s my absolute favorite! Loose the canned cranberry sauce- trust me on this one. Just like everything Thanksgiving– it’s better the next day; especially smothered all over your leftover your turkey sandwich! Ingredients: 2 bags (12 ounces each) fresh or frozen whole cranberries … Continue reading Feast Worthy Cranberry Pear Compote!
Doesn’t come anymore traditional than this! Time consuming, but if you have the time to spare- you will learn why this recipe is a classic ! Deliciously rich, creamy and elegant. Ingredients: 1 1/2 cups whole milk 1/2 cup heavy cream 6 large egg yolks 1/2 cup sugar + 1 Tablespoon 1- vanilla bean Pinch salt… Continue reading Traditional Vanilla Bean Pot De Crème
Grand Mariner Apricot and Sausage Stuffing. This recipe is adapted from The Silver Palate Cookbook. One of the first cookbooks I ever purchased. Co-Authors, Sheila Lukins and Julee Rosso Miller were hot on the gourmet carry-out scene in 1980’s. From that birthed, The Silver Palate Cookbook in 1982. An instant success ! This book helped cement… Continue reading The Best Thanksgiving Stuffing I’ve Ever Made!