What to Read This Weekend — Food News: November 2 – 8
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apple cider sangria
For about five minutes — before we remembered that we have an infant, a 6 year-old, two full-time jobs, a not very big apartment, an international business trip this month (sadly, not mine) are now doubting we are actually made of whatever is required to pull this off — we thought we might have a Friendsgiving dinner party this year. I love Thanksgiving and I want more of it in my life, ditto to friends and also dinner parties. Everything about this was going to awesome. I didn’t have to plan the menu to my perfect Thanksgiving dinner because I wrote it in my head probably five years ago and from what I hear, Alton Brown’s turkey recipe is the only one you’ll ever need. (Or should I dry brine? Or maybe this lacquered thing? Or maybe a mash-up of all of them? Or maybe just import a smoked one from Texas and be the most chilled out host in the history of Thanksgiving, ever, amiright?) Right, well, I had everything else planned out:
- Pretzel Parker House Rolls
- This Salad I’m Going To Tell You About Next Week
- Squash Toasts with Ricotta and Cider Vinegar
- Kale and Caramelized Onion Stuffing
- Balsamic-Braised Brussels with Pancetta
- Green Bean Casserole with Crispy Onions
- Wild Mushroom and Stilton Galettes (the plan was to make 2 or 3 and turn them each into 2 to 3 single-serving as something of a turkey alternative)
- A Gratin of Some Sort — either Cauliflower or Potato
- Cranberry Sauce
- Classic Pumpkin Pie with Pecan Praline Sauce
- Pecan Pie (also coming next week, yessss)
- An awesome cocktail
… Read the rest of apple cider sangria on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to apple cider sangria | 40 comments to date | see more: Apple, Drinks, Photo, Thanksgiving
Recipe: One-Skillet Chicken with Garlicky Broccoli and Croutons — 5 Skillet Recipes from Casey Barber
Sometimes I look at a package of chicken breast and just sigh. I mean, I get it — it’s easy, convenient, and a wonderful blank slate for pairing with vegetables and sides. You don’t even have to think about. And believe me, there are many times when I don’t want to think about dinner either.
So when I do make chicken for dinner, I do one little thing differently: I go for skin-on and bone-in, and for good reason — split bone-in chicken breasts give you more of that roasted flavor with really no more work on your end.
5 Reasons Your Kitchen Is Still Messy — Organizing Advice from The Kitchn
Despite your best efforts — you’ve KonMaried, you’ve spent hundreds at the Container Store, and you’ve even asked your mom for advice — your kitchen is still a mess. It’s not dirty, just cluttered.
Sure, it might stay pristine for a couple days after a deep clean or a dinner party, but by the following Wednesday, all your hard work comes undone. Why? Here are a few possible explanations, and how you can finally conquer that clutter for good.
How To Make Hasselback Apples — Cooking Lessons from The Kitchn
Meet Hasselback apples, the most impressive dessert you have to bake this fall. Crisps, crumbles, pies, and baked apples are all fine, but this is the one that really stands out in a crowd.
Firm, sweet apples open like a fan, allowing the sweet cinnamon and brown sugar streusel to sink between each slice. Why not go all out and top this holiday-ready treat with a scoop of vanilla ice cream?
Treat Your Kitchen Like Your Closet: Change It with the Seasons — Advice from The Kitchn
At about this point every year, I have the same conversation with my friends: We complain about having to put away our summer clothes and dig out our sweaters, tights, and coats in preparation for the colder temperatures. This time around, it occurred to me this year that I should be doing the same thing with my kitchen — putting away all those summer food supplies and making my baking pans more accessible.
Here’s some advice on how to do a seasonal swap in your kitchen.
Recipe: Skillet Apple Crisp — 5 Skillet Recipes from Casey Barber
Was there ever a dessert more tailor-made for a skillet than a rustic, streusel-topped fruit crisp? Sure, you can assemble it in a gratin dish or your favorite Pyrex casserole, but I stand behind the idea that serving this oh-so-American autumn apple dessert in a cast iron skillet is the presentation it deserves — nay, warrants.
The Whipped Cream Taste Test: We Tried 6 Brands and Here’s Our Favorite — Grocery Taste Test
Whether it’s a slice of apple pie or an ice cream sundae, no dessert is complete without a dollop of whipped cream. And while nothing will ever quite match up to homemade, sometimes the convenience of the stuff in the can just wins out.
With the holiday season on the horizon, I thought it was time to explore the store-bought canned whipped cream options. Here are our thoughts on the six brands we tried, as well as our favorite brand. Want to see our top pick?
The Best (and Safest!) Way to Clean Your Hard-Working Knives — Tips from The Kitchn
Our knives work hard, day in and day out. I know mine barely makes it back in the drawer before I’m pulling it out again for yet another round of chopping! Yes, as one of our most-used kitchen tools, our knives are also definitely one of our most-cleaned kitchen tools. Do you know the best — and safest — way to clean your knife? (Hint: It’s not the dishwasher!)
kale and caramelized onion stuffing
I have very strong feelings about stuffing, which, for once, I can express succinctly: GIMME. Well, that and a little bit of righteous indignation. Why do we limit our consumption of it to Thanksgiving? Why do we feign interest in all sorts of uninteresting things (dry turkey, thin gravy, occasionally awkward conversations with tipsy distant relatives) just to eat stuffing? Separated into components — croutons, broth, sautéed vegetables — we’d never reject them during all of the months that are not November, but together, for whatever reason, together in a casserole dish, it’s the fourth Thursday of the month or bust. I demand answers.
There are a lot of really excellent stuffing recipes out there, and I would enjoy — possibly with someone else’s metabolism — chomping my way through all of them. But when it actually comes down to picking The One, I get daunted because the best ones have so much going on: homemade cornbread and five herbs, crumbled sausage, plumped dried fruit, toasted nuts — 14 ingredients is totally the norm — plus braising and blanching and frying and simmering, and given that it’s tradition to prepare this along with three other vegetables, dinner rolls, three types of pie and a turkey that’s half the size of a refrigerator, gravy, salad and cocktails, it’s really no wonder that most of us find the prospect of making Thanksgiving dinner overwhelming-slash-excruciating.
… Read the rest of kale and caramelized onion stuffing on smittenkitchen.com
© smitten kitchen 2006-2012. |
permalink to kale and caramelized onion stuffing | 43 comments to date | see more: Kale, Onions, Photo, Thanksgiving, Vegetarian