Charles

Apple Cider Doughnuts

December 29, 2009 by Charles 7 Comments

In economics, the term “economies of scale” drives both efficiency and production. The term – or theory as it may be – dictates that as the number of goods produced increases, so does the efficiency of producing those goods. The reasoning behind the theory is simple: as a company produces a greater number of goods, it is able to divide its fixed costs (salaries, rent, etc.) among that greater number of goods, lowering the average cost per unit.

Economies of scale need not be limited to the boardroom. Its principles are equally applicable to the kitchen.

To make sufganiyot, I needed to …

Maple-Roasted Winter Squash

December 24, 2009 by Charles 3 Comments

Cooking offers the chance to learn something new.

Sometimes, it’s a new cooking style – broiling or deep frying, perhaps. Other times, cooking offers the opportunity to try a new spice or a new vegetable. When I learned the difference between sweet potatoes and yams, I went out and bought two different types of yams.

Not surprisingly, when I learned the difference between the different types of winter squash, I went out and bought three different types of squash. Among them were two varieties I had never tried: acorn and ambercup.

Roasting different varieties together has its advantages. It offers the chance …

Sufganiyot (Jelly Doughnuts)

December 21, 2009 by Charles 8 Comments

In a country divided between twelve political parties, finding common ground can be no easy task.

Indeed, Israelis are as likely to disagree about politics as they are about food. Ashkenazim (Jews of European ancestry) have their culinary traditions, and Sephardim (Jews of Spanish and Middle-Eastern ancestry) have theirs. Even the origins of falafel and hummus have been bitterly debated, with Arabs and Jews alike claiming the food as their own.

Fortunately, all Israelis can rally around sufganiyot. Sufganiyot, or jelly doughnuts, are…

Pecan Pie with Candied Pecans

December 14, 2009 by Charles 2 Comments

I didn’t make it back to New Orleans this Thanksgiving. But I still wanted a piece of the city at the table. To that end, I settled on a piece of pecan pie, inspired by the Pecan Pie served at The Camellia Grill.

The Camellia Grill is a local landmark, its Greek columns set right off the streetcar line and the river-bend, and sandwiched between the Uptown and Carrollton neighborhoods. Its patrons run the gamut, with partied-out college freshmen seated elbow-to-elbow with local luminaries, with everyone in between still waiting to be seated.

Two well-worn green couches sit on opposite ends of the Grill, and serve as the designated waiting area. A series of one-legged stools, bolted to the ground, snakes around the counter,…

Vanilla Mashed Sweet Potatoes

December 7, 2009 by Charles 5 Comments

If you know me, you know I love sweet potatoes. So, when it came time to create a Thanksgiving menu, the question wasn’t whether I was going to serve sweet potatoes, the question was simply what recipe to choose.

I wanted something fairly simple to make, but that would nonetheless impress. I also wanted it to be something unique and fun. This recipe met …