Tag Archives: Suzanne Goin

Thanksgiving Ideas

18 Nov

Note: This is a repeat of last year since, well, these are some of the best Thanksgiving recipes you can find and I am making them again. I will be posting new ‘side dish’ recipes on Monday for more ideas…

Below find my personal Thanksgiving favorites. This is a bit of a ‘best of’ but there are a couple of recipes new to the blog and I stand behind each, they will not do you wrong. 

GRAMERCY TAVERN’S CRANBERRY DAQUIRI

Cranberry Daiquiri

I wrote about this one for Christmas but it is perfect for Thanksgiving as well. Make the cranberry syrup now, it will keep in the fridge all through the holidays. I love this because it is not too sweet. Divine.

For the recipe, click here.

THE JUDY BIRD

Russ Parson's "Judy Bird"

Russ Parson’s dry brined turkey is justifiably famous. The ‘Judy-Bird’ is hands down the best turkey I’ve ever eaten. Perfect crisp skin, delicious moist meat. It is also the easiest recipe imaginable. NOTE: It needs to sit three days with the salt brine so get your turkey now!

For the turkey recipe, click here.

FOR THE REST OF THE THANKSGIVING RECIPES, CLICK HERE > Continue reading

Stuffing!

20 Nov

Stuffing! 

There are few things I love more than Thanksgiving. And there are few things I love more on Thanksgiving than stuffing. Just in time for the big day, then, a stuffing post. 

Or do you call it dressing??

We grew up calling it stuffing. Even though we never stuffed a bird. My mom thought it was a bit gross to stuff a bird. Subsequently I never stuff the bird either. I hear from my dear and trusted friend Phyllis that stuffing the bird creates incredibly moist, tasty stuffing. I will have to try it sometime!

Thanksgiving Table 2013

Thanksgiving Table 2013

One thing I love about stuffing is how versatile it can be. Mom, for instance, made an incredible shrimp and crabmeat stuffing I can still taste to this day. During the year she would also make a southwestern stuffing, with green chilis, black olives and cheese. A good basic stuffing recipe is incredibly adaptable to almost any flavor. 

There is also the question as to white bread or corn bread. I say, why choose? Each year I have one of each at the table. So whether you call it dressing or stuffing or, um, Stove Top (Never, Ever, Ever), below are two terrific stuffing recipes, from two very good friends. Both these recipes are so good, I make them not only at Thanksgiving but throughout the year when I have that craving for stuffing. 

Remember first a few general stuffing notes:

* Stuffing tastes better over time so you can ease your Thanksgiving by making the stuffing the day before or even days ahead. Bake it, then it can sit in the fridge a day or two, getting more flavorful, or you can make it even a week before, freeze it, then reheat it (my trick.)

* You can make fresh vegetable stock in 30 minutes or fresh chicken stock in less than an hour. Fresh stock makes a world of difference. Just do it. Click here.

* Stuffing is not an exact science. I never ever follow these recipes to the exact amount and the stuffing is always is wonderful. Just taste as you go!

For the recipes, click here —>  Continue reading

Building Your Cookbook Library Vol. I

3 Oct

People keep asking which cookbooks they should buy. If you take a look at the photo below, you can see I am as good as person to ask as any! So I decided I would do a few posts about how to practically build your cookbook library.

It should be noted that the photo below was taken after I tossed over 50 cookbooks… and the books are stacked on these shelves two deep… and I am not showing the myriad cookbooks in various bookshelves all over the house… nor the two large drawers under the shelf in the photo that are filled to the brim.

shelf

a small part of my cookbook collection, 2 deep

It’s true, I have a cookbook addiction.

Not only are cookbooks worth buying because, well, you know, you can cook great food from them, the best cookbooks open up different parts of the world. Even better, the best cookbooks are not only about food but about exquisite and passionate writing. There are few things I love to read more than a chef writing vividly about their love for food and their approach to food. Reading cookbooks is a big de-stresser for me. I can get lost in them for hours.

For starters, we need to be semi-practical. I will later do another post about more exotic cookbooks. For this post, I want to recommend the books I return to over and over and over again. Each one has terrific recipes that are for the most part practical and simple, recipes you will make again and again. These books are all terrific references for anything you might need. If you have just these cookbooks I list in this post, and no other, you will enjoy years of amazing food.

FAVORITES

PW book

I’ve written before about a cookbook that changed my life, Patricia Wells at Home In Provence. Read the entire post to find out my experience with both this book and this wonderful woman. Know, however, that the book is filled with easy, glorious dishes that will transform your table and, additionally, your approach to cooking. If you can find a copy of the original book, cover shown above, I highly recommend it as it is a beautiful book. I am including a photo of the original copy of my book, which proves how much I return to it.

2pw book

I’ve used this book quite a bit…

Among many favorites in this book, Patricia’s Gratin Dauphinois recipe (potatoes au gratin) is a divine version I make for every holiday meal.

book

I also wrote lovingly about Suzanne Goin and her cornbread, the best ever invented. She, too, is a chef that changed how I thought about cooking and food. Her book Sunday Suppers at Lucques is filled with marvelous food I’ve cited many times before on this blog. Two standouts of many, many killer recipes are her Devil’s Chicken Thighs with Braised Leeks (you can simply make the leeks as well, they are great as is and are usually on my holiday table) and her Braised Beef Stew. Check this link for a few more recipes… the 5 recipes in the link are recipes I make all the time. The tart is a go-to I make constantly.

For the rest of my choices, click here ->>> Continue reading

Labor Day Food and Film

31 Aug

Another holiday weekend has arrived. Memorial Day weekend last, I drove through six national parks on the way from LA to Chicago with one of my best friends. This weekend? I’ll be marathoning… a Homeland marathon, a Sherlock Marathon and a Downton Abbey marathon. It’s couch potato city with what I am told are the three best TV shows currently available. I’ll keep you posted on the Facebook page.

I imagine many of you will be a little more active. Whatever the case, as with Memorial Day, I wanted to give you food and film and also some books to help you enjoy your weekend.

First, Food:

I’ve written once already about Suzanne Goin, an amazing chef and restaurateur who has created some of my favorite dishes in the world. The recipe below might be my top of the tops. No holiday weekend is complete without grilling and what could be better to grill but burgers? What also could be better than pork? Goin’s pork burgers are the best burgers I have ever had, bar none. And I’ve had, oh, one or two. These burgers take a little prep and work but trust me, the end result is worth a little extra effort. As Food Gal writes, (thank you to Food Gal for this link to the recipe) Goin’s pork burgers are “Heaven on A Bun”.

Click here for the recipe and the remaining choices!

The Cornbread of My Dreams

9 Mar

Certain dishes seem to have no middle ground. They’re either incredibly good or absolutely suck. This is not always true! While every prepared food certainly has great and bad versions, most can also have serviceable versions that do the job. Take the caesar salad. I’ve had a few out of this world caesar salads, like the tableside caesar at the Dal Rae  in Pico Rivera. Wow. I’ve had a few terrible caesars, too, that no one should ever have to eat. Most caesars, though, fall somewhere pleasantly in the middle. Not the best but easy and enjoyable to eat. Cheeseburgers (not talking fast food here! stay away, people) are the same. They can be great, they can be bad but usually they’re pretty good. This is why we see certain foods on just about every menu. A cook might not be able to craft a brilliant version, but chances are the cook won’t blow it terribly.

Other dishes, though, don’t have that serviceable in-between version. Meatloaf comes to mind. It seems always to be either wonderful — moist, spicy, delicious — or completely inedible — dry, tasteless, yuck. I rarely order meatloaf. The odds are too great it won’t be good. Cake is another. Has anyone here ever had “cake in the middle”? It’s always at either extreme. When you get a slice of incredibly moist cake with a great frosting, there doesn’t seem to be much better on the planet. But most cake is awful. There’s a magic to making cake most people don’t seem to be able to create, myself included. (I tend to be a disaster when it comes to baking.) Perhaps worst of all is gnocci. I hated gnocchi most of my life and couldn’t understand why anyone ate it because any time I tried gnocchi it was gummy, pasty, gross. Gnocci? Seriously? Then one day I had an amazing gnocchi — off someone else’s plate of course, they made me try —  and a light went off. Gnocci!  Seriously!

Click here for the rest of the post… and the best cornbread of your life