Now that most people's New Year's resolutions about eating healthier and shelling out for a gym membership have been summarily dismissed, how about we get back to some fun, sugar and fat fueled cooking. I made this little number as a dessert over the holidays - just about mid-binge - and it was a solid hit with everyone at the table. The meal we had just enjoyed was similarly rich (in good holiday form) so I was a little concerned that talk of dessert would be met with moans and pleading from the table that no one could stand to eat another bite.
For the first year in a VERY long time, I didn't carve a Jack-O-Lantern at Halloween this year. Given that my kids are finally all old enough that they've outgrown "trick or treating", and that I live in such a low-density neighborhood that we are NEVER even a blip on the radar screen of the young ghosts and princesses out looking to score candy, I was finally able to let the "holiday" (can you tell I've never really been a fan?) slip by practically unnoticed.
Not to sound like too much of a snob, but THIS is what chocolate truffles should look like.
Not that I really have anything against the perfectly round and smooth confections that most commercial chocolatiers (even very high-end ones) sell as truffles, as many of them can be quite excellent.
But for me, truffles should look like the gnarly little fungi that inspired their name, and not something so perfectly formed that they look like they were machine made. There....I'll step down off of my soapbox now.
Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving! Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.
Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed. I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.
This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers. Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.
Cheers - Steve
by: Steve Dunn
I call these "Twisted Turtle Bars" because they are my spin on the classic as presented by Matt Lewis and Renato Poliafito in their second cookbook, Baked Explorations: Classic American Desserts Reinvented . I made these to bring to my eldest son and his cronies at college a few weekends back, and decided to modify the original recipe NOT because I thought I could make it any better, but because I didn't have all the ingredients I needed on-hand and so decided to make a few substitutions.
"Turtles" have always been, are now, and will always be candies that are made from caramel, chocolate and pecans. I love them in a way that is probably unnatural for a grown man, but really what's not to love about them. They're chewy, crunchy, sweet, and salty...and oh so cute if made properly so that they resemble little turtles with the pecans forming their legs and head.
When my Mom was laid up sick in bed for a few days last week she was craving not a chicken noodle soup, but rather a cream of mushroom soup. Not the famed Campbell's from a can version, but something closer to the velvety perfection she remembered enjoying on a cruise we took together many years ago.
There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.
Not yet wanting to let go of summer I'm running around like a mad man consuming all the fresh corn and fruits I can get my hands on these days. Even though the morning air has a bit of a chill this time of year, afternoons are still nice and warm and we've had such a nice stretch of cloud free days that I recently had a craving for one more batch of a fruit infused ice cream.
I know, sort of an odd way to start a food blog post, but there....I've said it.
More specifically, "sexy" is what sold me on my latest cookbook acquisition (I know I didn't NEED another cookbook....don't judge me!). It took all of two minutes spent flipping through the pages of Sorella: Recipes, cocktails & true stories from our New York restaurant while I was waiting to check out of Williams-Sonoma the other day for sexy to work it's magic on me, and buy the book I did.