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Holiday Cranberry Sauce
Thanksgiving calls for a proper feast. While the first sighting of a pumpkin inspires some to plan Halloween costumes or jump ahead to gift-giving lists, autumn has me thinking about turkey, stuffing, and every dish that makes the feast delicious. Now that Thanksgiving is a little over a week away, I finally can share the holiday cranberry sauce recipe that will be on my table this year. Homemade cranberry sauce is a holiday essential that is simple to prepare and adds vibrancy with its ruby tone and bright flavor. In this recipe, tart cranberries are made irresistible with the addition of brown sugar, Cointreau, and a touch of balsamic vinegar…
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Pumpkin Seed Brittle
Homemade candy is more satisfying than store-bought confections with a long list of additives. Crafted in my kitchen, this brittle recipe is loaded with pumpkin seeds and has a depth of flavor that takes it beyond a traditional sugar and nut mixture. Maybe best of all, it is aerated so that it is easy to chew. If you are intimidated by candy recipes, rest assured that I once was too. For many years, my only experience was an adventure in taffy making with my father that ended with small bits of toffee colored sugar stuck to our ceiling. I can safely say that preparation is key to avoiding such a…
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Roasted Pumpkin Soup
Pumpkins collapse into roasted sweetness after spending some time in the oven. I created this soup to celebrate the moment when their edges caramelize, and their skin is so tender that the weight of a knife is enough pressure for piercing. Certainly use this roasted pumpkin soup as an appetizer, but consider making it a meal with my recommendations at the end. Unlike similar soups which are spiced with cinnamon or made sweet with apples, pumpkin carries this savory dish. At the end of the cooking process, a generous amount of freshly cracked black pepper adds a pleasing spiciness that doesn’t overpower the base flavor. We often think of black…
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Mexican Chorizo
“Your glance scattered seeds. It planted a tree. I talk because you shake its leaves.” Excerpt from “Letter of Testimony” by Octavio Paz Mexican food and culture are irresistible to me – the warmth, the spices, the influence of the ancient. You may have even read some of my recipes for dishes such as mole roasted sweet potatoes and street corn with chile butter. With Día de los Muertos, the Mexican Day of the Dead holiday, coming up just after Halloween, here is a main dish to add to your celebration. Unlike its Spanish counterpart, Mexican chorizo is made from fresh pork. Where you may have noticed the hard, dried…
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Crispy Herbed Baby Potatoes
The golden crust on a roasted potato is the signal that dinner is ready. Chicken can rest for a moment, but when the potatoes are done, it’s time to eat. Crispy on the outside with a piping hot, soft interior, a potato wedge is an ideal mid-week comfort food. While it may seem like a rather humble marriage, the union of heat, fat, and starch elevates a random Wednesday, or a stressful week, like few foods can. It seems simple enough to cut up some potatoes, toss them with a little oil, and pop them in the oven, but this often doesn’t result in the crispy roasted potatoes we want.…
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