A friend called yesterday and asked what would be local and suitable to bring to a brunch with pancakes or french toast. Local fruit in Maine? In November? Cranberries of course! And perfect for around Thanksgiving. After giving her the basics over the phone, I got the creative bug and decided to make pancakes for [...]
People are always asking how I can cook for thirty people, on a boat, essentially outside, on and in a woodstove, at a heal (meaning angle for those of you who don’t sail) in SUCH a tiny space. One, I love it and when you bring your whole self to something, the downsides melt away. [...]
The latest column is hopefully a help to all of those who stress over Thanksgiving Dinner. I offered to help by email anyone who would like to ask questions about their specific meal. Happy to help blog readers too. I’ll post any questions so that everyone can benefit. Brined and Roasted Turkey Breast Sage and [...]
If you don’t care to break down your own turkey, it’s easy enough to ask your butcher to provide these pieces for you. I know its not common to have 4 cups of rendered fat hanging around most households, but again, your butcher can provide this for you. I used pork fat rendered from a [...]
Use the bones from a turkey that you either break down yourself or ask a butcher to save them for you. Use the carcass, neck and giblets (those squishy things that come in the bag if you are using a store bought turkey). Place in a large pot with 2 large carrots, 2 small leeks [...]
The fancy word for stuffed turkey breast is “galantine,” which I love because it sounds so elegant. In any event, it’s a fairly easy, but elegant way to serve turkey for a small group. With lots of side dishes you could get away with 8 to 10 people. Use your favorite stuffing or my recipes [...]
The advantages to knowing how to break down poultry are many. Not the least of which is the remaining bones with which to make flavorful and healthy stock. It’s not hard to do. (I know, easy for me to say as I do these things for a living, but really this whole breaking down process [...]
Squash and pumpkins come in a myriad of shapes and sizes some endearing and some impressive. Some pretty or cute and some, well, just downright ugly. No matter about what they look like on the outside though, because it’s the flavorful inside that counts. The seeds and the flesh. I find that many squashes can [...]
