Soft Ginger Cookies
November 26, 2011
Perhaps it is illogical to bake the day after Thanksgiving. Perhaps I should be following up a long run in the rain with salad and a nap. But on the other hand, it may be best to let oneself down easy after a big feast. No use going cold turkey (pun intended) on the rich food when the air is cool, and everyone is still lounging around the house enjoying the long weekend. Why not break out the butter that did not make its way in the mashed potatoes make up some delicious treats? When you really think about it, cookies seem to be an appropriate coda to the traditional Thanksgiving feast.
Soft Ginger Cookies are tender, buttery, intensely ginger flavored treats. Roll the chilled dough in balls and then spin through a dish of sugar to give each cookie a sparkly look. Slices of candied ginger add a decorative touch, as well a strong gingery spice.
This recipe makes a generous number of cookies, which provides a good excuse to drop in on your neighbors and friends. You can also form the cookies and freeze them to bake up later.
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Sweet Potato and Bacon Gratin
November 21, 2011
Sweet potatoes are not very popular at my family Thanksgiving gathering. There are a few of us that enjoy them, but by and large they are passed around the table and politely declined. Even I, a professed yam lover, took years to warm to this tuber. It was not until I had them roasted and unsweetened for the first time that I took a liking to them. I think the added sugar is what gives sweet potatoes a bad name in some circles. If you love those super-sweet marshmallow-covered casseroles, then more power to you, but I cannot stand them. In my opinion, the key to a delicious sweet potato dish is to let the sweetness of the potato itself shine through and season it in a savory way instead.
Pumpkin Coconut Pudding
November 19, 2011
Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to. After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie. Generally I enjoy a few bites of the filling and leave the crust lonely on the plate. This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.
Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices. This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family. This pudding could not be simpler to make. Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it. For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings. For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving. This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.
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Super Tasty Home Fries
November 14, 2011
Home-fried potatoes seems so simple, yet for years they eluded me. The challenge lies in achieving a crispy browned exterior on the potato without having to use copious amounts of oil. Starting with raw potatoes, I always found that the outside browned before the inside could cook through. Since I always used oil rather judiciously, the potatoes would stick to the pan and we would miss out on the flavorful, crispy skin. After much trial and error, I developed this recipe which results in perfectly seasoned potatoes with just the right amount of crunch, all with only a little bit of oil.
Super Tasty Home Fries start with cooked potato. You can either boil them briefly or use leftover baked potato. Either work well. I used russet potatoes for the picture, but really any type of potato works well. The dish begins on the stove-top and finishes in the oven. It works best with a cast iron skillet, but any oven safe pan will work. In a pinch, you can spread out the potatoes on a baking sheet. Saute the onion with the spices, then add the potato and toss in the oven. For a cheesy touch, melt cheddar over the top of the potatoes in the final minutes. These home fries are a staple at our house. They really are super tasty!
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Forbidden Rice and Green Onion Hearth Bread
November 11, 2011
Last weekend I was fortunate enough to gather for a potluck with a fantastic group of fellow food lovers. We are all part of Food52, a fabulous online community of inspired home cooks and knew each virtually through viewing, cooking, and commenting on each other’s recipes. The gathering celebrated the publication of the first Food52 cookbook, in which many of the party-goers had their own amazing recipes published. The cookbook is beautiful and I can not wait to cook my way through it!
Not surprisingly, we all had a lot in common, most notably our love of good food. The table was brimming with amazing dishes, most of them made from recipes found on Food52. It was difficult to decide what to bring, but I opted for fresh baked bread.
Forbidden Rice and Green Onion Hearth Bread is based on a recipe from Montana Culinary Students on Food52. The contrast in texture and color that the black rice brings the bread drew me in. Wild rice works as well, but Forbidden Rice sounds irresistibly tempting! The onion adds a deep savory quality and works beautifully with the aromatic rosemary. A hint of lemon zest adds a pleasant brightness to this hearty loaf. This bread will definitely become a regular in my baking rotation. I imagine that it would make great croutons as well, if you are able to resist the bread while fresh. This bread would also be a tremendous addition to the Thanksgiving table!
Check out what some of the fabulous cooks I met are doing on their own sites! TasteFood, Still Simmering, The Year in Food, The Wimpy Vegetarian, The Beet Goes On, My Kitchen Solo.
My Pantry Shelf 