Baba ganoush. Fun to say, isn’t it? And after making my own, I can now say it’s almost as much fun to make. Prep is ridiculously simple â€” pierce a large eggplant and throw it in the oven. Including making my own tahini, the dish required only 15 minutes of total prep time. Several reviewers complained that at 1/4 cup, the lemon juice was overpowering, so I cut it back to 1/8 cup when making mine and the acidity level was perfect. Get the recipe, adapted from this one, after the jump. â€” Sarah L.
We’re taking the rest of the week off for the holiday – Have a wonderful one, and we’ll see you on Monday! But for now, click for quick & simple baba ganoush! (more…)
Every year as summer fades, I regret not having taken full advantage of the summerâ€™s Farmerâ€™s Markets. I lament not eating enough ripe tomatoes, not going berry-picking like Iâ€™d planned, and missing the seasonâ€™s sweet corn altogether. And then, I start to envision all of those domestic divas smugly mixing up batches of applesauce (with apples fresh from the u-pick orchard) at this very moment. And for just a moment, I think â€“ hey, I could do that.
Fortunately, it only lasts a moment. I have such fond memories of helping my grandmother with canning projects as a kid. But, as nostalgic as it is, the idea of finding myself elbow-deep in a vat of tomatoes is, well, a little scary. Plus, short of Nanaâ€™s legendary apricot jam, most canned foods tend to taste more like survival food than serious cuisine.Â So, when Canning For A New Generation landed on my doorstep, I approached it with serious caution. But author Liana Krissoff has a way of making the whole process feel utterly do-able, with loads of tips and tricks, and recipes like Honeyed Fig Jam with Sesame Seeds, or Sweet Green Tomato Pickles to convince you itâ€™s time to bring canning into the 21st century.Â If youâ€™re mourning the end of summerâ€™s bounty, you might want to pick up a copy just in time to whip up a few quarts of Pear Cider to get you through the winter. Can you feel the smug starting to set in?Â –Becki S.
Last Thanksgiving, I got berated by a friend for having a bad peeler as she suffered through skinning a 10 lb. bag of russets. It’s true, I’m sad to admit. I had a poorly functioning peeler — which is why I’d taken to making my mashed potatoes out of skin-on yukon golds, “rustic style”. But, after spending six months working in a well-stocked teaching kitchen, I purchased my favorite tool in the tackle: a serrated peeler from Messermeister. The serrated blade can peel anything — from a ripe tomato to a butternut squash to an eggplant — with ease. I have to admit, I’ve been looking forward to this Thanksgiving, when I can show off my new, fancy peeler to my friend and make her jealous — and enjoy some creamy, fluffy mashed potatoes. I purchased mine from Sur La Table, but I don’t see the red one on the site. Amazon’s got it though, and it’s a peel, er, steal of a deal at just $6.99. –Megan B.
I was reading the Good Food blog the other day, when I ran across this post about using a paper bag for roasting a holiday bird. Strange as it sounds, it reminds me of Thanksgivings gone by and my mom’s famously juicy turkey. Her method, which is similarly unorthodox, consisted of roasting the bird breast side down for the bulk of the time, draped in butter-soaked bed sheets (old ones, of course). The bird would be flipped breast up for the last part of the roasting time, to crisp up the skin. The breast meat was never dry. Not once. I’ve used her method before with great results, but we are much lazier over at our house. Here we just pop our home-brined bird (thanks Alton Brown) in our table top roaster, drape the breast with strips of bacon — that’s right, BACON — and let the heat do the rest. Now it’s your turn readers: how do you prepare your holiday turkey? Any seasoning secrets or tricks of the trade you’d care to share? –Megan B.
photo of smoked bbq turkey (drool) from BBQ Junkie
Iâ€™ve been making this relish for years. With a mix of spices, raisins and orange, it adds the perfect punch to the tart cranberries. Still, every year or so, I give a new recipe a try. Iâ€™ve tried spicy versions with jalapeÃ±os, chunky ones with apples, a pared-down version with just a splash of verjus â€” yet itâ€™s this recipe I keep coming back to. That said, I can always be convinced to try another one. Got a canâ€™t-beat cranberry relish I can try? Check out the recipe after the jump and post your own in comments. â€” Sarah L. Click for Cranberry Relish!