I have something to admit. :::hangs head::: I like cranberries but they are not totally off the charts for me. Nope..I can take ‘em  or leave ‘em. They are good in things like cookies and such..but I would rather have a big, fat blueberry any day. And, canned cranberry sauce is just…ick. We have it because some of the kids like it…but my daughter Erin makes a rockin’ from fresh cranberry sauce so I usually just concentrate on other things…Like dessert.

When I saw this recipe for chipotle cranberry sauce in Bon Appetit I was somewhat skeptical. But I made some adjustments to it, and made it and you know what? Read More – Cranberry Sauce to Knock Your Socks Off

O.k. I was planning on doing this with cranberries and then I didn’t have any…so I went with what I did have which was golden raisins. This stuffing is addictive, I promise. It is so flavorful, even without roasting in the turkey, that you will be lucky to get ti to the table. I added chipotle in adobo for a smoky little kick and because of that I think it would be amazing to serve with a deep fried turkey.

This recipe is based on one in the November issue of Bon Appetit. I liked the way that the bread held …read more

When I was growing up we called these Brown Eyed Susans.
These are one of the types of cookies I sent to Chris in the Middle East a few weeks ago. They took nine days to get there and he said that they were great, unbroken and still very fresh tasting. They are based on one of the recipes in my Everything Cookies and Brownies Cookbook.

Chris, as are all my kids, is a big tea drinker. He likes all kinds of tea. I wanted to make something a bit different, and wanted to stay away from dairy fillings so I used …read more

Shrimp should be marinated in a little vodka for one very good reason.  It brings out a sweet, pure flavor in them that I haven’t tasted any other way.

Now, the odd thing is that, believe it or not, I don’t drink. A glass of wine once in awhile is about it for me. So, even if you don’t drink there is probably a place for alcohol in your kitchen.

I have a lot I want to do this week.  I haven’t done many of the recipes yet so there are not a lot of images. This week I am going to focus on Thanksgiving side dishes with a few other things thrown in..
I always like to try new things along with the tried and true on the holidays. Paging through the November issues of Bon Appetit and Gourmet I have seen several things that pique my interest. Then there are the recipes I make that I want to share. So…here goes:

blogsurfing, blogs, recipes

O.k. maybe some tears. The tears that fall as you pray over the cookies hoping your son or daughter (or husband, or friend) is safe count as tears. But with this  method the cookies will get there fresh, unbroken, and yummy…so you can feel good about that, right?
I wanted to send a test batch to Chris in the Middle East, time how long it took them to get there, and how they were once they were there. I figured that way it would be documented and not rely on my memory. So, A few weeks ago Kyrie and I baked …read more

You have to love the color of cranberries. They add vibrancy to any table, holiday or otherwise. And the tangy flavor is perfect with the heavier meals we eat in the fall and winter. I wanted a crisp that was purely cranberry yet not too tart. I didn’t want apple or pear or anything else with it…just pure cranberry flavor bursting open in every bite.
I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work …read more

O.k. I bet you are wondering why I would call this Pumpkin Pie Noir aren’t you? It isn’t just the color here. I intentionally caramelized everything so that the filling was dark and sticky and very intense pumpkin.
Now, usually when I am making a pumpkin pie I stick with the Libby’s recipe. I know, I know…in a rut..but there is just not that much that can be improved there for a traditional pumpkin pie. This time, though, I wanted something that was sultry, and smooth, and sophisticated…sort of like the Libby’s recipe wrapped up in black leather, you know?

You have …read more

Iron Chef is one of my favorite shows. I don’t have cable so I watch it on my computer a lot. Which is also good because it means that I get to watch as many episodes as I like!
A new release today states that Bobby Flay and Mario Batali would be joined by Emeril Lagasse and White House Executive Chef, Cristeta Comerford to take part in a competition. The challenge was issued by First Lady, Michelle Obama; Use the White House kitchen garden to produce a meal for America.

The battle will premiere January 3, 2010 at 8 pm EST.
The chefs …read more