There are really only two things to write about on a food blog the day after Thanksgiving. One is using up leftovers, and the other is your holiday gift guide (isn’t this one nice?). Since buying things isn’t my strong suit (except for groceries, of course, where I excel beyond all necessity), I guess I’d better give you an idea for using up some of those tuppies in the fridge.I roasted my broccoli especially for this recipe, but I am going to give you license, as always, to substitute. Have leftover green beans, Brussels sprouts, cabbage, cooked greens? Any of those would be great here. Continue reading
Cooking is a lot of work, wouldn’t you say? That’s why I like to let my dining companions share in the effort every chance I get. Also, interactive food is fun! Everyone enjoys rolling their own sushi. From now on, I’m always going to let dining companions shell their own favas. And serving roasted wedges of unpeeled winter squash lets each eater participate in a simple task that makes the cooking much easier for you. (I’m sure they’ll thank you for the opportunity.)
It might be heresy to admit at this time of year, but pumpkin pie isn’t really my thing. I make one every year, but it’s only out of a sense of duty. I’ve used canned pumpkin and I’ve roasted and pureed my own. I’ve spiced it up with ginger and with maple whipped cream and I’ve gone rogue and served pumpkin cheesecake instead. Pumpkin pie’s…okay.