October 26, 2010
Wow. I do hope you all can forgive me for going so long without posting anything on here. There is really no excuse, so I won’t even try to make one up. I am just going to pretend that it is perfectly normal to have so many Thanksgiving entries bunched up like this, and continue on my way…
So without further ado, here are the beginnings of this year’s Thanksgiving menu. Comments/questions/suggestions welcome.
Bacon wrapped scallops
Bacon wrapped figs stuffed with goat cheese
Peas a la francaise
Roasted brussels sprouts
Apple cheddar turnovers
There will also be turkey, obviously. And I am considering making apple spice muffins for breakfast time nibbles, although they may be far too dense. Perhaps just some cut up fruit?
January 12, 2010
This was actually for the blog for a class I am taking on food writing, but I hadn’t updated this in a while, so I figured I would post it to here as well.
For someone who spends almost every ounce of free time in the kitchen, I almost never actually think about food. It is a very bad habit I have been trying to kick for a while, but it just isn’t getting any better. In the last month I have done a decent job of taking a mental inventory of the contents of my cupboards, and every night I try really really hard to make dinner using only ingredients I have lying around, especially ones that are about to go bad. Yet somehow, day after day I inevitably wind up having to run for the store for one or two things, and manage to come with bags full of impulse purchases. I desperately need to stop. I have developed a reputation as somewhat of a foodie, and I regularly lecture anyone who will listen on the wonderful qualities and importance of vegetables like kale or Swiss chard, but as soon as I am alone in my house, I have absolutely no qualms about eating tropical fruit in the dead of New England winter.
Earlier this evening while I was making my lunch for tomorrow my sister finally reached me on the phone, having called earlier from the grocery store. In an attempt to do a better job at eating produce that is locally in season she left having only purchased turnips and parsnips. She had absolutely no idea what to do with them. So she called me, incorrectly assuming I would be just the person to ask for ideas on how to prepare them. I looked down at my cutting board at the piles of diced mangoes, tomatoes, and avocados, the weight of the guilt practically crushing me. We eventually solved my sister’s vegetable situation (my mom chimed in, telling her to peel and slice them, and then bake them with some dairy products), and we hung up. At this point, I can only hope that the coupling of our sibling rivalry, and her recent good behavior is the extra push I need to set me straight.
November 22, 2009
Ok, with only 4 days to go, here is this year’s menu:
Trout pate with bread
Crudites with dip
Garlic cheese crostini
Gruyere walnut crisps
Sausage and apple stuffing
Pumpkin lentil salad
Peas a la Francaise
Homemade cranberry sauce
Canned cranberry sauce
Bacon cheddar onion biscuits
Cornbread with bacon crust
Brussels sprouts with bacon and figs
Sauteed Kale with shallots, garlic, and capers
Apple cheddar turnovers
Cranberry almond tart
Chess pie with pineapple salsa
Brown butter custard pie
Chocolate lemon pie
And oh yeah, there will be turkey too. Get excited.
November 9, 2009
A while back I found a recipe for honey lavender ice cream on epicurious, and I have been lusting after it ever since. I have no idea how long it has actually been, but it feels like forever. I finally got everything I needed to make it, and I finally found the time. This ice cream was going to be perfect. I bought some fancy honey on my field trip to the St. James Cheese Shop, my mom sent me some culinary lavender in my birthday package, and I bought an ice cream maker. I finally found the time to make it the other night, and it turned out to be absolutely horrid. Huge disappointment. There was way too much lavender, and not enough anything else. It tasted like I was straight up eating a lavender bush.
The night would have been a total waste, but the shipment of caramel apple tartlets I’d gotten earlier from my lovely friend Lizzie totally saved the day. I guess the moral of the story here is that I should always make sure to have delicious frozen snacks on hand for nights where I realize I actually have no idea how to make good food. Oh well.
October 27, 2009
Alright, with 28 days to go until I’m home, here is my final list of potential Thanksgiving excess. If you could put any thoughts/input you have into a comment on this post so that I can keep track of them that would be lovely.
Garlic and cheese crostini
Spiced pumpkin, lentil, and goat cheese salad
Sauteed kale, with shallots, garlic, and capers
Cornbread with bacon crust
Cranberry sauce with red wine, pomegranate molasses, and mediterranean herbs
Golden delicious apple and cheddar turnovers with dried cranberries
Pumpkin pomegranate turnovers
Brussels sprouts, with bacon and figs
Rice pudding with caramel gala apples
Earl grey chocolate truffles
Chevre-Fig ice cream
Chess pie with blackened pineapple salsa, and caramel sauce
Brown butter custard pie with cranberry glaze
October 26, 2009
My mom rocks.
In case you were unaware, I am not exactly your typical college freshman, and sometimes it kind of sucks. Every time I get on the phone with my sister, she spends a sizable chunk of the conversation practically begging me to learn to binge drink until I vomit. Even my parents do it to some extent, but with my birthday coming up my mom acknowledged that when I get stressed out, it isn’t the bottle I run towards, but the kitchen. I got her first package of goodies today, and the next one is scheduled to arrive on Thursday. I absolutely cannot wait until the weekend, when I can start to use all of this awesome stuff.
Today’s package contained a big jar of culinary lavender, a box of creme fraiche and spring onion crackers, a box of Annie’s bunny fruit snacks, a jar of truffle salt, a box of my favorite apple tea, a book called A Homemade Life: Stories and Recipes From my Kitchen Table by Molly Wizenberg, and an outstanding box of goodies from Penzeys, which contained jars of Sunny Paris seasoning, Vanilla sugar, Pumpkin pie spices, ground Allspice, Hot Chocolate Mix, Orange peel, Lemon peel, Powdered ginger, Ground cloves, Mural of flavor, Candied ginger, and Cinnamon, packed with bay leaves, cinnamon sticks, and whole nutmeg. Life is awesome.
Coming soon: Honey Lavender Ice Cream
October 25, 2009
I went ahead and made the brown butter pie last night and it actually came out pretty well, in spite of a few mishaps. I don’t have a food processor, so making the crumbs for the crust was pretty difficult, and the pieces were much larger than I would have liked. Although there was so much butter on them I didn’t particularly care in the end. I also forgot to measure out the mashed sweet potatoes I made, so the ganache was a tad too potato-y, but still, yummy all the same. The pie was not at all too rich, which is what I was the most afraid of, and overall tasted just like Thanksgiving should.