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Roasted Tomato Soup
With all the recent snow, it’s time for a clean comfort food recipe that’s satisfying and relies on pantry staples you can stock up on before the next storm. Since whole peeled tomatoes are packed at the point of peak flavor, they are reliable throughout the year and preferable during the months when garden grown ones are still months away. Roasting them increases their sweetness. Just make sure to reserve their juice as this will be added to the soup as well. For a vegan version, substitute vegetable stock and use olive oil instead of the tiny amount of butter. Pure tomato goodness is the best way to describe the…
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Cranberry Mostarda
Tangy and just a tad sweet, cranberry mostarda adds holiday flavor to cheese and charcuterie boards, baked Brie, and even sandwiches, which is how I have been enjoying it lately with sliced pork tenderloin on brioche. As the name suggests, mustard lends this condiment its signature flavor. Fresh and frozen cranberries and interchangeable in this recipe, so I recommend stocking up while they are available at the market and freezing some so you can make this recipe throughout the winter months. From cranberry sauce to a linzer torte which makes a delicious alternative to a classic Thanksgiving or holiday pie, cranberries always make it to my table throughout the colder…
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Thanksgiving Gravy with Pan Drippings
Once you learn how to make good gravy, Thanksgiving Day is much more relaxing. Thick enough, still hot, and richly flavored gravy will accompany quite a few dishes on your guests’ plates, yet many of us struggle with this part of the dinner. Drippings can be intimidating to handle, and by the time you’re about to make it, the day often has become quite hectic with balancing multiple dishes, pouring drinks, and generally keeping the mood festive. All of this led me to share my tips on how to make a gravy for which you will give thanks. For most of my life, gravy-making felt like such an art that…
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Maple Roasted Squash and Figs
Celebrating the naturally sweet notes of fall ingredients, balanced with tangy cheese and peppery microgreens, this recipe makes a meal seem decadent. Best of all, this decadence comes together on a sheet pan, which makes for easy cleanup. Certainly, if you’re already thinking ahead to Thanksgiving, consider serving this as the sweeter offering on the table. When fresh figs are unavailable, dried can be used by simply rehydrating then roasting them for a shorter period. With just a few ingredients, the timing of each is important for the final result. Always use your best judgment as to when the squash has reached your preferred level of doneness. Slices can be…
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Japanese Eggplant with Lemon Herb Tahini Dressing
For my recent hummus recipe, you may have purchased a jar of tahini, so this week I’m sharing another way to make use of the ground sesame paste. Combined with lemon juice and plenty of fresh herbs, tahini transforms into a dressing that pairs well with delicate and mildly sweet Japanese eggplant, which only becomes more flavorful after a brief roasting time. With no bitterness and a smaller size than standard eggplant, they can take the slightly bitter natural notes in tahini without turning the whole dish so. Citrus and herbs brighten up the dressing and make this an exceptional dish for lunch or dinner. When the Japanese variety is…
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