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< all recipes Pumpkin Spice Cake w/ Mascarpone Frosting Thanksgiving Menu Item #1. I am starting with dessert because it is the most important part of the meal. When you are so full and falling asleep from a tryptophan overdose, you need something so irresistible that people have no choice but to sacrifice their comfort for just one slice. Or if you are like me and just don't like pumpkin pie, this will become the new standard because it satisfies pumpkin pie lovers and haters alike - bringing everyone together in the true spirit of Thanksgiving. This recipe is a bit of a hybrid - I love pumpkin spice bread but it seems odd that something so seasonal is made with a canned product (forgive my farmers market pretentiousness here). So I took some inspiration from a cake we made at Locanda that Chef DeMasco made like a carrot cake, with fresh shredded squash - ok it might seem weird to use squash in a pumpkin cake but it has much less water content than pumpkin which allows it to moisten the cake without making it super soggy. I thought this was brilliant. Pumpkin Spice Cake w/ Mascarpone Frosting Serves: 2 9" cakes or 24 cupcakes Ingredients For the Cake 1 cup brown sugar for the cake: 1 cup sugar in the raw (or demerara sugar) 1 cup grapeseed oil (or other flavorless oil like safflower oil) 4 eggs 1½ tsp vanilla 1 cup sour cream ½ cup pumpkin puree 3 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp kosher salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp allspice 7 cups grated butternut squash (about 1 small butternut) - you will need a food processor with the grate attachment for the frosting: 1lb (2 cups) mascarpone, at room temperature 1 cup confectioners sugar 1 tsp vanilla for the candied pepitas (aka pumpkin seeds): ½ cup pepitas 2-3 tbl maple syrup ¼ cup sugar in the raw (or demerara sugar) a pinch of salt Print Preparation Make the Cakes: Preheat oven to 350˚F. Grease 2 9" cake pans and line each with parchment or line cupcake pan. In the largest bowl you have, whisk the sugars and oil together making sure all of the sugar is wet. Add the eggs and vanilla, whisking to fully incorporate (you don't need to beat this, you just want a uniform looking paste, no yolks or clumps of sugar). Mix in the sour cream and pumpkin puree. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Switching to a spatula, fold the dry ingredients to the wet mixture, mixing just until combined, there can be a few streaks of flour still visible here as you will be giving it another mix in the next step. Fold in the grated butternut squash, getting it as evenly distributed as possible and pour batter into prepared pans. Bake cakes for 60-70 minutes (until knife or toothpick comes out clean), or bake cupcakes for 40 minutes. (keep oven on for pepitas if making). Make the Frosting: In a mixer with the paddle attachment, beat mascarpone until light and fluffy – about 5 minutes on medium/high speed. With the mixer on its lowest speed, gradually add the confectioners sugar. Add the vanilla and scrape the sides of the bowl before increasing the speed and beating the frosting on medium speed for 2-3 minutes. Make the Candied Pepitas: Combine pepitas with maple syrup, tossing to coat evenly. Mix in the sugar in the raw and pinch of salt. Spread this mixture onto a baking sheet lined with parchment, making sure to get all the syrup and sugar stuck to the bowl. Bake for 10 minutes, stir and bake for another 5-7 minutes until bubbling sugar looks a bit dry. Frost the cakes and decorate with the candied pepitas. Previous Next hungry for more?

< all recipes Easy Weeknight Veggies If I am having dinner by myself during the week there is nothing I love more than a plate piled high with roasted veggies. I know, it’s not normal. So I usually pair these with sautéed chicken and a tasty bread when others are joining me. With the leftovers, warm them up in the microwave, toss spinach with the dressing and add the warmed Brussels sprouts and sweet potato. I love adding warm things to spinach salad to wilt the spinach slightly. Feel free to add whatever else you have to the salad, such as toasted walnuts and dried cherries. Easy Weeknight Veggies Serves: 4 Servings Ingredients 16oz Brussels sprouts 2 sweet potatoes 2 tbl olive oil 1 tbl salt 2 tsp black pepper 2 tbl fresh thyme (or 2 tsp dried) 2-3 tsp red pepper flakes Print Preparation Preheat oven to 450˚F. Cut ends off Brussels sprouts, slice in half, and set aside in a large bowl. Cube sweet potato and add to bowl, toss with olive oil, salt, pepper, thyme, and red pepper flakes. Spread veggies out on a parchment-lined baking sheet. Roast for 15 minutes, give a quick toss and roast another 10 minutes. Dressing (optional) 2 tbl balsamic glaze 2 tsp dijon mustard 3 tbl white wine vinegar Whisk ingredients together and toss with finished veggies or let people drizzle on their plate. Previous Next hungry for more?

< all recipes Mexican Corn Salad Corn might be the only food I eat only at the peak of its season – once you’ve had it there really is no going back and if that makes me a corn snob, I can live with it. But that means I have to really pack it in right now. I try to keep things interesting and change up how I shovel it into my mouth so here is my latest version. I love the presentation of this recipe on the cob but as I tend to get the creamy topping all over my face, I usually eat is as a salad. And that way you can mix in some tomatoes, peppers, or whatever else you have lying around. Not that you need more reasons to make this, but it is equally delicious cold or room temp as well as with grilled or raw corn. Happy Corn Season Y’al Mexican Corn Salad Serves: 8-10 servings Ingredients 2-3 tbl mayo 2-3 tbl plain greek yogurt ¾ cup grated parmesan (best if freshly grated by you or by the store) juice of 2 limes ½ tsp smoked paprika ¼ tsp cayenne ¼ tsp kosher salt ¼ tsp black pepper cilantro for garnish 8-10 ears of corn, shucked optional additions: tomatoes peppers (like poblanos or anaheims...aka not too spicy) avocado Print Preparation Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day. If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro. If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing. Serve cold or at room temperature Previous Next hungry for more?

< Back Bread Baking Basics BREAD MAKING EQUIPMENT HOW TO MAKE A CRUSTY LOAF OF BREAD BREAD MAKING – RECIPE FUNDAMENTALS What I make most often is a simple crusty loaf of bread, one that is perfect when toasted with a little butter and jam in the morning, or sandwiched with some meat and cheese for lunch or sliced up and dunked into a big bowl of soup for dinner. But it is not always the exact same loaf. This is where the beauty of bread comes in. I don’t want to get caught in the technical weeds but bread recipes are all about what are called “baker’s percentages”. So in any given recipe the flour amount is always equal to 100% and everything else is proportional to that – the most important being the water or hydration percentage. In my basic recipe I like about 50% hydration so if I use 800grams of flour, I know i need 400grams of water. Where this comes in handy is if i want to make a whole wheat loaf, I can vary how much whole wheat flour vs all purpose flour i want to use – I just need it to add up to the 800g of total flour. From there you can then start to think about flavorings like toasted fennel seeds and/or add ins like cheese or nuts. These things get added in after you have mixed the dough to a shaggy stage and determined that there is enough hydration in the dough – some flours, like whole wheat, will require a little extra water added in as you mix (see below for how to determine this). Basic Bread Dough 400g warm water 1 packet yeast 800g flour 15g kosher salt Semolina Parmesan and Black Pepper 400g water 1 packet yeast 550g all purpose flour 350g semolina flour 15g kosher salt 150g Parmesan, freshly grated 5g black pepper (or a few grindings from your pepper mill) Whole Wheat Walnut Raisin 400g water* 1 packet yeast 400g all purpose flour 400g whole wheat flour 15g kosher salt 250g walnut pieces, toasted (about 2 cups) 300g raisins (also about 2 cups) Shaggy dough stage: This is what a nicely hydrated dough should look like. BREAD MAKING – THE MIXING PROCESS Once you have decided on the kind of bread you will make and have your ingredients ready, you will again follow a basic process that you will learn to adjust as needed (remember that once mixed bread becomes a living thing that reacts to its environment and treatment). Whisk the yeast and warm water together in the bowl of an electric mixer. Add the remaining ingredients on top (not the add ins like nuts or cheese). Using the dough hook, mix on low speed a few minutes until the dough starts to come together and looks shaggy. Stop the mixer and feel the dough, pinching it in a few different places. If it feels firm and dry or if you see any dry flour at the bottom of the bowl you will need to add water – start with a few tablespoons and mix a minute or two and check again. When it feels soft and moist you are good to go. Add your add ins and flavorings here. Mix on medium speed for 5-7 minutes until the dough smooths out and starts to pull away from the sides of the bowl or forms a kind of lump around the dough hook. Cover with plastic or a damp towel and let sit at room temperature for about 3 hours or until doubled in size. If your kitchen is on the chilly side add some time to this and if it is nice and toasty, check on the dough sooner. BREAD MAKING – SHAPING & BAKING Shaping is really recipe dependent – are you making a baguette? A boule? Or perhaps something fancy like a fougasse? The baking will obviously be different as well as some breads like naan are cooked in a pan or on a grill as opposed to in the oven. So, here we will go over my basic shaping and baking process for my large crusty boule (aka big round loaf). Have a wide rimmed bowl ready with a piece of parchment laid over it, dusted with some flour. Scrape dough out onto a generously floured work surface. Fold the edges of the dough into the center, making a kind of package. Flip the dough over so these folded seams are on the bottom and start to roll or push the dough in a circle to further tuck these seams in and tighten the smooth top of the boule. When it feel nice and tight and there are no air bubbles under the surface, place the boule onto the floured parchment, nestling it into the bowl for its last rise before cooking. Cover it again with plastic wrap or a damp towel. Place your large cast iron pot or cloche into the oven and heat the oven to 475 F. Give the oven at least 30 minutes to heat as you want it and the pot really nice a hot. Your bread is ready to bake when you give it a gentle poke and the indent slowly comes back out. If it stays indented, it needs more time. Score your bread just before putting it into the oven. Slashing it with a very sharp razor blade or small serrated knife in quick motions – making any pattern you like. I usually do one deep cut down the center and two smaller slits on either side of that. Take the pot out of the oven and lower your bread into it using the parchment so as not to burn yourself. Cover and bake for 25 minutes. Remove the lid and bake another 25 minutes or until a nice dark golden brown with a few almost burnt edges at the slash marks. Immediately remove from the pot (using the parchment again) and cool on a rack for at least an hour before slicing it. HOW TO START (AND MAINTAIN) A SOURDOUGH STARTER Combine 1 cup of warm water with 1 cup of flour (i like to do a mix of all-purpose and whole wheat) in a small jar or container. Mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with plastic wrap or a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days. Once the starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix, a half cup of each roughly. When starter begins to rise and fall predictably and takes on a slightly sour/tangy smell, it’s ready; this should take about 1 week. You can continue to keep the starter at room temp if you will be using it somewhat regularly If you will be using it more sparingly put it into the fridge and feed it once a week. When you want to use it, take it out of the fridge and feed it a day or two before you need it. The night before you will make your bread, discard all but a few tablespoons of your starter and mix it with a cup of warm water, stirring to disperse it before mixing in a cup of flour. Let sit, covered with a towel at room temp for 12 hours. To test for readiness, drop a tablespoon into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment. You wont use all of the prepared starter in your dough so whatever is left over is your starter so continue to feed as above. Previous Next

< all recipes Sauteed Shishito Peppers Not much of a recipe here as these are so easy to make. If you can get your hands on some fresh ones at the farmers market they are a real end of summer treat. Sauteed Shishito Peppers Serves: 4-6 servings Ingredients 1-2 tbl toasted sesame oil (or a flavorless oil such as grapeseed or safflower) 1/2 lb shishito peppers 1-2 tsp kosher or flakey salt Print Preparation Heat the oil in a large cast iron or heavy saute pan until almost smoking. Put shishitos into the pan in a single layer. If you have something heavyish to place on top of them, like a smaller saute pan or a tea kettle, this will help blister more of the pepper surface. Let cook 2-3 minutes, toss and cook another minute. Sprinkle with salt and serve immediately. Previous Next hungry for more?

< all recipes Lentil Soup Soup is one of my all-time favorite food groups. Especially on a cold and rainy day like today, there really is nothing better than coming home to a steamy bowl of hearty goodness. For this reason, I make sure to always have a stash of dried goods (black beans, split peas, lentils, etc), but more importantly I like to have soup at the ready in my freezer. The beauty of soup is that you do not have to eat the same darn leftovers for the rest of the week. Instead, freeze the remaining soup in pint and/or quart containers – the pints are a perfect single serving for a night in or to bring to work, the quarts are great for two. Lentil soup is also a great recipe for the beginner cook – it is simple and straightforward but teaches some very useful techniques. It is also a great base from which to add your own flair and flavor: instead of carrots, add a 28oz can of diced tomatoes, or if you don’t have fresh thyme add 1tbl ground cumin in with the onions. Lentil Soup Serves: 6 quarts Ingredients 2 lbs green lentils, dried 2 yellow onions 2 lg carrots 2 cloves garlic 2 tbl fresh thyme ½ cup white wine 8-9 quarts stock/water (I use water to lower the sodium) 2 tbl kosher salt 2 tsp pepper Print Preparation Dice the onion and carrots. Mince the garlic or put through garlic press. Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil. Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt. Stirring often, cook until the onions are translucent (about 10 minutes). Add in the garlic and cook another 2 minutes. Pour in the wine and stir to get any bits stuck on the bottom. Add the lentils and water. Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender. To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot. Taste and season with remaining salt and pepper to taste. Previous Next hungry for more?

< all recipes Brussels Sprout Stir-Fry This is such a simple and fast recipe that really goes with any protein. I also just love the look of the whole stalk (although it can yield quite a bit more than 2 pints!). I went into this recipe assuming I had the grating/slicing attachment for my food processor but was already fully committed when I realized I would have to do it the old fashion way. It turned out to be pretty painless and was a great way to work on sharpening my knife skills (sorry, pun intended). Brussels Sprout Stir-Fry Serves: 4 side servings Ingredients 2 pints (32oz) Brussels sprouts 3-4 tbl toasted sesame oil 3-4 tbl soy sauce salt & pepper Sriracha (optional) Print Preparation Rinse the Brussels sprouts and remove any excess or brown stem. Slice thinly: using your basic knife, a mandolin, or food processor if you have the proper attachment. Heat the sesame oil in a large sauté pan until almost smoking, then toss in the Brussels sprouts and about a 1 tsp of salt. Allow the sprouts to char a bit but stir often so they don’t burn, about 5 minutes. Deglaze the pan with the ponzu, making sure to scrape up any brown bits on the bottom, and continue to cook until all the liquid is gone, about 3-5 minutes. Serve with Sriracha if you like some kick! Previous Next hungry for more?

< all recipes Sticky Toffee Pudding I am in charge of dessert at the potluck thanksgiving this year and since you all know my feelings towards the usual fare, I will definitely not be making pumpkin pie. Instead I will be making this. Honestly, who would choose pumpkin pie over this!!? The cake is so incredibly moist and only a hint of fruity sweetness, which is why the decadent addition of toffee sauce is perfect. This recipe comes from my days as a pastry chef at Locanda Verde so you know it will be incredible. It has an unusual step of adding the baking powder to the batter at the end, causing it to foam slightly. Trust the process and you will be richly rewarded i promise. Sticky Toffee Pudding Serves: 2 9in cakes Ingredients Cake Ingredients 1 lb medjool dates 2 tsp baking soda 8 oz unsalted butter ¾ cup granulated sugar 4 eggs 1 tsp vanilla extract 2 ½ cups flour 1 tsp salt 3 ¼ tbl baking powder For the Toffee Sauce 8 oz unsalted butter 8 oz (1 cup packed) brown sugar ½ cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F. Butter and flour two 9inch cake pans. Bring a medium pot of water to a boil, add dates and cook about 5 minutes or until you see the skins start to peel. Drain and let the dates cool enough to handle. Meanwhile beat the butter and sugar in an electric mixer until light and fluffy. Then add the eggs one at a time, beating well after each addition and scraping sides. Combine the flour and salt, and add into the batter mixing just until you have a lumpy dough. Once the dates are cool, remove the skin and seeds, and roughly chop. In that same pot, combine dates with 3 ½ cups of cold water. Bring to a boil, stirring some to break up any sticky clumps, then let simmer for 1 minute. Remove from heat and stir in the baking soda (it will bubble up a bit). With the mixer on low, pour in the warm date mixture, scrape down the sides halfway through and after (make sure to scrape all the way to the bottom). The batter will be very liquid at this point. Finally, add the baking powder with the mixer on low. It will foam up a bit. Give the batter a quick turn with a spatula before dividing between the two cake pans. Bake for 30-40 minutes, to test insert a toothpick or small knife into the center and it should come out clean. For the Toffee Sauce: Combine butter, brown sugar, heavy cream, and vanilla in a pot. Bring to a boil and immediately turn heat to low and cook for a minute or two until slightly thickened and completely blended. When the cakes are cool enough to handle, turn them out onto a cake stand or serving platter so that they are upside down. Poke cakes all over with a fork or knife and slowly pour toffee sauce over them, using an offset spatula or knife to spread evenly and to the edge so some of the sauce drips down the sides. Previous Next hungry for more?

< all recipes Butternut Squash Biscuits with a Maple-Chipotle Glaze Just before I left Locanda Verde, the pastry team was in the midst of helping Chef Carmellini test some of the recipes for his next cookbook. I know, tough life right? So when I bought the book I immediately turned to the back to see if I recognized any of the recipes. This biscuit recipe jumped out at me – I remember hearing rumors of a butternut biscuit but alas I never got to try it. Let me just say, they are incredible and it is taking every ounce of my self-control not to eat all twelve. Luckily I anticipated this and made them just in time for my brother’s visit home. Butternut Squash Biscuits with a Maple-Chipotle Glaze Serves: 12-16 biscuits Ingredients Biscuits: ⅓ cup butternut squash, mashed or pureed* 1 cup buttermilk 1 ¾ cup all-purpose flour ¼ cup whole-wheat flour 1 tbl baking powder ½ tsp baking soda 2 tsp kosher salt ¼ tsp black pepper ½ tsp chipotle chili powder pepper 6 tbl unsalted butter, cold *if using a whole butternut squash, cut in half lengthwise, scoop out the seeds, and roast in 400˚F oven for about 45 minutes, until fork tender. Once cooled, scoop out the meat. Glaze: 2 tbl water 4 tbl unsalted butter ½ cup maple syrup ½ tsp salt ¼ tsp chipotle chili powder Print Preparation To make the biscuits: Preheat oven to 400˚F. Place squash in a bowl, add the buttermilk and mash everything together until well combined. Set aside. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, pepper, and chili powder in a medium-sized mixing bowl. Cut the cold butter into ¼ cubes and add to flour mixture. I like to use my hands to work the butter into the flour (if you have a pastry cutter that works too but isn’t as fun). You want the flour to be slightly damp and the average size of the butter chunks should be the size of a pea. Make a well in the center and pour in the buttermilk squash mixture. With a spoon (or your hands!) gently mix everything together until there is no dry flour at the bottom of the bowl. Dust the counter with flour and turn the dough out onto the work surface. Make dough into a disc, dust the top with flour, and press out evenly to about 1 inch thick. Cut out biscuits – a 2in round will make about 12 but any size will work and if you do not have a cookie cutter you can either use the top of a glass or use a knife to cut into pie slices. Place biscuits on a parchment-lined baking sheet (if you don’t have parchment they will come out just as delicious). Bake for 7 minutes, rotate the pan, and bake for another 5-7 minutes. They should be pretty firm and golden brown on the bottom. Let cool while you make the glaze. To make the glaze: In a small pot, bring 2 tbl of water to a boil and whisk in the butter (keep whisking until totally melted) Add in the maple syrup, salt, and chipotle powder. Whisk until shiny and totally combined. Turn the heat to low and let bubble away until ready to use – 20 to 30 minutes – which will allow it to thicken slightly and the flavors to meld. Previous Next hungry for more?

< all recipes Miso Mushroom Dumplings I recently got this fabulous little steamer and have been agonizing over what to make first...I'm sure you can all relate. I do not usually like dumplings all that much because I find (and this is a sweeping generalization) that they kinda all taste the same. Which leads me to my next point that something filled with shrimp should not taste like something filled with pork. Just sayin. So. Dumplings. Clearly I immediately ruled out a pork or shrimp filling, so vegetarian was next up. Mushrooms! The meatiest non-meat there is! The tofu binds everything together and makes the filling super velvety - and with no egg you don't have to worry about cooking anything to the right temperature. I thought the first use of my new steamer demanded home made dough which I certainly do not expect of everyone but I dare you to try. It is not any more difficult, it just adds to the time. But get a helper or two, entice them with some adult beverages, and get an assembly line going!! Instant party. The recipe makes a fair number of dumplings because I figure once you are at it, you might as well get your dumplings worth - meaning pop uncooked ones in the freezer for a rainy day. You can thank me when that day comes. Miso Mushroom Dumplings Serves: 25-30 dumplings Ingredients 12 oz shitake mushrooms, stems removed and sliced 2 tbl toasted sesame oil (plus more for sautéing mushrooms) 2 tbl soy sauce 2 tbl miso paste 1/4 cup scallions 1/4 cup firm tofu 1/4 cup edamame 1 tsp sriracha (optional) 25-30 wonton wrappers or 1 dumpling dough recipe (below) soy sauce or ponzu for dipping dumpling dough ingredients 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 tsp salt 3/4 cup water Print Preparation Heat a few tablespoons of sesame oil in a large skillet and sauté mushrooms until they have released their moisture and gotten some color, about 7 minutes. Combine the rest of the ingredients (except wonton wrappers in a food processor and pulse to combine - you just want small pieces not a puree. Spoon a tablespoon of filling into each wrapper and use a finger to dab some water around the edges. Fold wrappers over filling and pinch to seal shut. If you are not going to cook immediately, place dumplings on parchment, under a nice damp towel and refrigerate until ready (I'd say up to 24 hours, anything more and you should freeze them - see note if so). Place dumplings in parchment-lined bamboo steamer with enough space between them so that they are not touching. Steam dumplings over simmering water for 10-12 minutes.* *If you do not have a bamboo steamer (and/or you want to pan fry your dumplings) you can heat up oil in a large skillet, once the dumplings have browned on the bottom pour enough water into the pan to cover dumplings about 1/4 inch - careful it will splatter - cover and cook 10-12 minutes. dumpling dough instructions Combine flours and salt in a food processor. Bring water to a boil then let sit 30 seconds. With the food processor running slowly pour water in. As soon as it is all in, stop to feel the dough - it should feel slightly damp but not wet and should stay clumped when you pinch it together. Process for another few seconds, until the dough forms into a rough ball. Knead on the counter into a ball and place in a ziploc bag to rest for 20 minutes. When ready to use, roll dough into a long rope about 1/2 thick. Cut into 1/4 - 1/2 inch segments and roll these into circles. Keep dough under a damp towel or paper towel while you are working on it so it does not dry out. *if you do not have a food processor, combine flours and salt in a bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while you add 3/4 cup boiled water in a steady stream. You want to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add more water one teaspoon at a time. Previous Next hungry for more?

< all recipes Leek Bread Pudding I hate thanksgiving food. I know hate is a strong word but it is how I feel and I just had to get it out in the open. What I love about my family's tradition is that we go to a friend's house for a potluck feast where there are items for traditionalists like sweet potatoes with marshmallows and cranberry sauce as well as those for the non-traditionalist like cajun-spiced turducken and my Mom's incredible spicy broccoli. Three years ago, our potluck was canceled at the last minute. I seized the opportunity to try and make a stuffing I could actually stand the smell of and possibly even eat! I settled on Thomas Keller's Leek Bread Pudding, which was quite possibly the best thing I had ever eaten. Leek Bread Pudding Serves: 12 side portions Ingredients 4 large leeks – cut in ½ lengthwise and then into ½” thick slices 4 tbl butter 1/2 cup white wine 12 cups crusty bread – cut into 1” cubes 2 tbl fresh thyme 3 eggs 3 cups whole milk 3 cups heavy cream 8 oz gruyere, grated 4 oz parmesan, grated salt & pepper Print Preparation Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet. Top with the remaining gruyere and parmesan. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown. Previous Next hungry for more?

< all recipes Strawberry & Basil Yogurt Popsicles I’ve had popsicles on the mind for a while now but my first few attempts at some adult pops were not what you might call successful. I have to give Chris kudos here (surprising I know since he is usually under a bus;) for not only being a taste tester but providing very necessary and very nice alcohols (usually unknowingly. sorry). I think his favorite was the sinus-blasting bloody mary attempt. So I have accepted the fact that I am not a mixed drink expert (for now) and will stop stealing from other peoples’ alcohol stashes (um yeah, sorry Dad). This popsicle recipe is simple, perfect for hot summer days, and will make you feel like kid. Or if you are a kid and need to be told that just because there are strawberries at the farmstand does not mean that you should buy a pound or more every time you go, this recipe will help you use them up before you turn into one. Strawberry & Basil Yogurt Popsicles Serves: 10 popsicles Ingredients Basil Simple Syrup 1 cup sugar 1 cup water 1 bunch fresh basil, washed Popsicles 1½ cups puréed strawberries (from about 1lb) ¾ cup basil simple syrup juice of 1 lemon ¾ cup plain greek yogurt Print Preparation Make the simple syrup Combine the sugar and water in a small sauce pan, making sure all of the sugar is wet. Bring to a boil and once all of the sugar is dissolved turn off the heat and add the basil. Let steep a few hours while it cools in the fridge. Remove the basil before using. Make the popsicles Whisk the basil simple syrup and lemon juice into the greek yogurt. Stir in strawberry purée - you can mix it in fully or keep it swirled for a more marbled look. Pour into popsicle molds, insert sticks and freeze until solid, 4-5 hours. Notes You will need some sort of popsicle mold. I used this 10 pop mold (each pop being about 2½ oz) but you can really do this in whatever you have on hand (little plastic cups or i did a few tests in some go-gurt type of pouches). The simple syrup can be made well in advance, store in an airtight container up to 2 months in the fridge - just make sure to remove the basil after 24 hours. Previous Next hungry for more?