Who knew I could feed myself from a front yard garden alone? Other than the flour, I grew everything for this dish in my small, urban yard; potatoes, garlic, chard, tomatoes and squash. I may have mentioned my front yard transformation last spring. With the ...
I had this realization at the grocery store the other day. It's something I've obviously not given enough thought. I mean, I know why people have food restrictions and I know that there are many reasons. There are people in my family are allergic ...
JANUARY The citrus obsessed that I am decided away with diets and and that pink grapefruits were way underused: Red Grapefruit Curd Filled Donuts Every winter likes the cold and every winter I battle it with something extra warm:...
Dinner, oh dinner. Yeah, this is the big one. It's also the one that by experience has proven that planning ahead, pop it in the oven kind of dinners are waaaay more enjoyable than missing out on events while slaving away in the kitchen. Plus, ...
I was a little hesitant on making this. I didn't think I'd know what to do with it honestly. When one of my many pumpkins started going (and I'd found that I'd already made my repitoire of pumpkin ...
So it's here. The big Thanksgiving week! It really is my favorite Holiday. I love it so much, I just can't believe we get it twice. Like so many, I started out getting stressed on what to make, but really, staying seasonal makes it so much easier. Creating a vegan Thanksgiving menu ...
I'm sitting and eating and eating and thinking about what to write for a post. These are good. Even on the second day, but especially just warm from the oven. The amazing thing is that they are perfectly autumn and the moisture hasn't given way ...
Ok, so nothing was really left over. Having had been lucky enough to serve up two Thanksgiving dinners, I was still looking for more. One scoopful of my butternut squash & spinach casserole wasn't enough, but not having another lucky table of thirteen ...
Stuffing is easily the highlight of most Holiday dinners. It's what turns Sunday dinner in to a Holiday feast and there are about the same amount of people who eat it that there are ways of making it. Here, I've combined a few of my favourites with a little seasonal flare, creating something scrumptious, festive and memorable. What would be lovely on it's own, shuffled up beside stewed cranberries, I originally thought I would stuff red onions. Upon a quick search, I found that the beautiful site, Smitten Kitchen had already done just that but with much different stuffing. Having a surplus of onions and one lonely pumpkin still left from Halloween, I decided to march forward and give you all one more pumpkin dish. Naturally the stuffing can be baked up on it's own, or in any other found cavity, but I really liked the moisture and the sweetness of this little pie pumpkin. It really complemented the dried persimmons and roasted chestnuts headlining the dressing. ...And I still had a little left over for a few onions after all. Happy Thanksgiving everyone. Thank you for all your kind words and encouragement. Enjoy the day, your friends, family and your dinner.
The purée overflowith and another Holiday to eat pumpkin pie is fast on my heels, I just couldn't be happier. Pumpkin pie is one of those things rarely eaten but certainly loved. Perhaps it's absence is why it's so cherished by so many. I don't care really. It's the highlight of Thanksgiving dinners everywhere and a terrific way to eat pumpkin. This year having so many varieties to search for the ultimate pie pumpkin, I wanted got the urge to try out a few different ideas stemming from the same great end result. With the scraps I made these super Pumpkin Pie Poppers. It was a perfect way to taste test and to say I ate the whole pie, so with the winner, I made a fresh batch. Of all the pumpkins collected from the patch, I found some that were fabulous in soups, some that were great for pasta and of course pie. In the top three, the all classic Sugar Pie Pumpkin is always standard. It has a good texture, dense and creamy for pies. Next, silky with a hint of melony sweetness was the Rouge Vif D’Etamps. This Cinderella pumpkin is not just charming for it's good looks. Once it's prepared for pie, it'll make you and your guests all feel happy forever after. Last it's the queen of Venice. I know I just when on and on about how I love the Marina Di Chioggia but, as far as pumpkins go, it's practically perfect in every way. This gourd tasted great on it's own so naturally, it's sweet and creamy texture worked beautifully in the gnocchi, cake, pie, pasta and CUSTARD that followed. Essentially that's what pumpkin pie is right, custard in a pastry shell? This notion got me to thinking about my own likes for pie and maybe others too. I'm more for the insides and not so much for the crust. I try, really I do to eat every last crusty crumb, but after all this testing, I was looking forward to my second, er, third Thanksgiving of the year, I thought maybe to just put the good stuff in a cup. This revolutionary classic is so versatile and sure to please everyone at the Holiday table. Topped with whipped cream and fresh nutmeg or made extra decedent with a good sprinkling of sugar and a dusting of fresh cardamom, then brûléed to a sharp, crunchy perfection. Ahhhhhh. Don't even get me started on my love of crème brûlée....
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