With Thanksgiving behind us, we can turn our attention to fast-approaching Christmas parties and feasts. Some people serve goose for their Christmas dinners, but we were always far more likely to have ham on our Christmas dinner table. While a delicious ham is a lot easier than a properly roasted turkey, there are a few things to keep in mind when deciding how to make … Continue reading Brown Sugar Crusted Ham
Thanksgiving is, arguably, the most important food holiday of the year. Feasting with loved ones gives us a chance to remember the things that give our lives meaning. However, after a couple of days, that leftover turkey carcass starts to feel more like an albatross around our necks than a source of deliciousness. It takes creativity to keep your post-Thanksgiving meals interesting. You can only … Continue reading Post-Thanksgiving Arancini
Sweet potato casserole is a staple of the Thanksgiving feast. Now, I love any excuse to eat a dessert and call it a “vegetable,” but sometimes you want something a little different. I decided to create a dish that has a place with turkey and green bean casserole but your family is unlikely to have had before. When I was trying to figure out what … Continue reading Sweet Potato Risotto
While Christmas is my favorite holiday, Thanksgiving has, arguably, the best food. The centerpiece of the Thanksgiving table is undoubtedly the turkey. A perfectly roasted bird sets the tone of the whole meal. Some people say they don’t care for turkey, but most of those people have suffered through bland and/or dry Thanksgiving meals. I feel sorry for those people, a properly prepared turkey is … Continue reading Roasted Turkey
One of the best ways to get the most from your turkey, and other cuts of meat, is to soak it in a brine, or a salty liquid with herbs and spices. As Samin Nosrat noted in her book Salt Fat Acid Heat,the liquid and salt mixture trigger osmosis in the cells of the meat. This essentially allows you to season the meat from the inside. … Continue reading To Brine or Not to Brine?
The temperature has dropped recently in Baton Rouge. After a long, hot fall, I am ready for cooler weather. It has been perfect for soup, so I had to make something creamy and flavorful. Since I had apples on hand already, I thought I would incorporate them into a one of my tried and true recipes. I have been making soups with various gourds for … Continue reading Apple Butternut Squash Soup
I recently got a new baking stone, courtesy of Capital City Granite, and I wanted to test it on something unique. I could have tossed a pizza on it, or tried biscuits, but I wanted something fun and a little original. Apples have been on sale a lot recently, so I decided a galette would be a great way to go. A galette is basically … Continue reading Quick Apple Galette
I grew up eating boxed macaroni and cheese — it’s easy and quick to make. On Tuesday, I shared how I started cooking at a young age. I started experimenting with the boxed mac and cheese to make it better. I would add whatever cheeses we had on-hand and stir them in with the powder, milk, and cheese. The result was usually tastier than what came straight … Continue reading Homemade Mac & Cheese