NOTE: It’s been quite some time since I blogged here, but I still use it as a kind of recipe archive, because it’s the day before Thanksgiving in 2018 and I still use many of these same recipes.
They’ve held up over the past 5 years and have become staples at our table, especially the upside down roasted turkey recipe! It consistently produces the best turkey I’ve ever had.
I hope you enjoy it
Over the past few years, I’ve developed a pretty consistent process and recipe for a sweet, savory, moist, and crispy turkey. With that said, this post really isn’t about turkey. If you’re interested in my pumpkin pie, or turkey recipe, click here! I’m here to talk about pie. This year we stuck to two pies, and I… Continue reading A Little Bit of Turkey with My Pie
Originally posted on foodbyray:
It’s been a while since I last posted, but I have some Thanksgiving goodies for you to try out. This Thanksgiving, I scaled back the number of dishes I took on , and ‘only’ made a Bourbon-Honey Roasted Turkey, a green bean salad, and an array of homemade pies [including: sweet…
There is a certain splendor in making a one-pan dinner, a beauty hinged on the assumed simplicity, but dependent on the correct ordering of cooking. Like many of the things I cook [and advocate cooking], I am a huge fan of improvisation. Like jazz, there is something innately pleasing from melding a handful of separate ingredients… Continue reading Single Pan Braised French(ish) Mustard Chicken with Fresh Parsley
On Friday afternoon, I wandered my way into the Central Meat Market, a local butcher, for the first time. Although it was 5 p.m. on the eve of independence day, there was no line curving out the door, or any shortage of good looking meat. While there were very affordable cuts of beef, and pork,… Continue reading Cider Marinade for Chicken
Recently, I dove into the thousands and thousands of pictures that occupy a good portion of my computer’s memory, and found a found a couple of pictures that represent my daily experiences with food over the last two to three months. While this post contains no instruction, or recipe, don’t worry! There will be more… Continue reading A Plate of Leftover Food
A couple weeks ago I found this interesting recipe at bon appétit, which combines two traditional Jewish breads, challah, and babka. Immediately, I drooled at the thought of braiding chocolate and cinnamon filled rolls of dough, baking them until the outside was crispy and the inside dripped with chocolate, and dipping them into coffee, slice… Continue reading Cinnamon-Chocolate “Babkallah”
While scallops are more of a spring treat, a friend and I made used frozen scallops last weekend to make this wonderful meal. Although the recipe does not include any grains in it, serving the scallops, and arugula on a bed of rice, quinoa, buckwheat, or other grain, which allows the grain to absorb the… Continue reading Seared Scallops with a Wilted Arugula Butter
Many people have a contentious relationship with steamed vegetables. Steaming vegetables are often considered a nutritious alternative to roasting, sautéing, or frying. However, the blandness of unseasoned, undressed vegetables gives steaming a bad rep. Nevertheless, I have worked on a couple tasty, yet simple dressings that will make your steamed veggies the life of the… Continue reading How to Dress Steamed Veggies for Company
It’s been a while since I last posted, but I have some Thanksgiving goodies for you to try out. This Thanksgiving, I scaled back the number of dishes I took on , and ‘only’ made a Bourbon-Honey Roasted Turkey, a green bean salad, and an array of homemade pies [including: sweet potato, and pumpkin]. About… Continue reading Tardy Thanksgiving Recap: Pies and Birds
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