Archives for November 2009

English Cheddar Cornbread

November 30, 2009 by Charles 4 Comments

In addition to cranberry sauce, cornbread and turkey just seem like one of those perfect pairings.

Cornbread is a so-called quick bread, because it doesn’t contain yeast, and doesn’t require any rising or kneading. These traits make it perfect for Thanksgiving, when the number of dishes and burners going at once can be overwhelming. Beyond being quick and easy to prepare, its hearty, yet uncomplicated – requiring basic pantry staples.

Another advantage to cornbread is its adaptability. Cornmeal, flour, baking powder, and salt are a given, but beyond that, …

Cranberry Sauce

November 29, 2009 by Charles 3 Comments

During the Thanksgiving rush, the night before can sometimes be your only friend.

Wednesday night, I made this cranberry sauce in a matter of minutes. It was quick and it was easy, but it still meant one less burner, one less pot, and one less thing on my mind come Thursday. A full day in the refrigerator also gives the sauce and its flavors time to come together. It’s the perfect complement …

Apple Cider Brined Roast Turkey

November 29, 2009 by Charles 9 Comments

Thanksgiving is no time for experiments. On any regular Thursday, the pizza parlor is just a phone call away. But on Thanksgiving, there is no such luxury.

This year, I stuck with Ina Garten’s recipe for roast turkey. Though, unlike the two previous years, I decided to brine my turkey – a technique which I had not yet tried. Brining – the process of immersing the meat in a salt-water mixture – works to dry and salt the meat by osmosis. That is, excess salt from the juice flows into the meat, while excess water from the meat, flows into the juice. Which doesn’t sound great: who wants dry, salty meat?

Fortunately, the osmotic process is not finished. As the salt enters the meat, …

Grilled Pumpkin Salad

November 23, 2009 by Charles 4 Comments

I’ve been feeling a little blue lately.

After making the blue cheese souffle, I wanted to find another recipe for the pungent cheese. With a crisp Fall day on hand, and several pumpkins beckoning, I decided to throw some pumpkin slices on the grill. I marinated the pumpkin slices with ginger, olive oil, salt, and pepper, and then tossed them on the grill. A few grill marks later, I combined the hot gourds with blue cheese and the salad regulars, for a real American salad.

Indeed, pumpkins are one of the continent’s oldest crops, having been first cultivated thousands of years ago by Native American tribes. During the colonial era, the tribes routinely prepared …

Artichoke Dip

November 15, 2009 by Charles 5 Comments

Every good party deserves a good dip.

When we hosted the Halloween Party – complete with Tarantula Treats and Bloody Lady Fingers – Caitlin and I also served this dip. Unlike more traditional dips, we allowed this one to set, though it was still soft enough to accommodate our assortment of chips.

If you prefer a truly soft and creamy dip,…