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

I know. I am late.  Last week’s chaos turned into this week’s devastation and my household is recovering from an emotional hurricane that hit on top of an emotional tornado. However, one can only wallow in the slough of despond so long before moving out and getting on with life – or at least getting on with  work.
So…I don’t know if you realize this but we are in to November and that means that Thanksgiving is almost here for those of us in the US. I thought that from now until Thanksgiving I would concentrate on those things that you …read more

I saw this Caramel Pumpkin Pecan Bread Pudding recipe on the Southern Living Website and I knew that I was making it. I am, as you know, on a bourbon and pumpkin kick right now..so I added bourbon. You can certainly leave it out..but it is SO good with it.

Soaking the pudding overnight allows the flavors to blend before baking. This was an extremely moist, flavorful bread pudding, which by the way isn’t usually one of my favorites. I am thinking a steaming plate of this …a good cognac and a fire in the fireplace would be a great end …read more

First of all, I had the coolest email. Totally unexpected; BonAppetit blog asked me to participate in their Blog Envy contest this year. Bloggers will submit their best holiday recipe and readers will vote. The top recipes will be made in the test kitchens of Bon Appetit and the prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and the BA Foodist himself, Restaurant Editor Andrew Knowlton.

Would I like to win?
Uh…YEAH.

Can this recipe win?

Mmm…pumpkin recipes…are you looking for moist? How about earthy-spicy? How about something to make your house smell like the Yankee Candle Company? How about if I throw in easy as well?
Yeah. You want this cake.

Now that you know how easy it is to roast your own pumpkin you can create magic in the kitchen with this recipe.  And…did you know…Pumpkin and vanilla are supposed to be very…VERY attractive scents to men…you must keep that in mind and use this recipe responsibly.

 
Happy Thanksgiving from our house to yours!
I tried a new technique for roasting the turkey that I am really happy with… I will be sharing later this week.  The turkey came out very tender, juicy..and yet the skin was well browned and crispy…perfect! Glazed it with maple.
Have a great day!
Image:Marye Audet 

 
Yes folks, it’s what you have been waiting for all month…the incredible..the colossal…the stupendous..the amazing…The Potato Ho Down.  Now, put a little starch in your life and check out these great recipes from the most notorious Potato Hos in the known world.
If the titillation is too much and you feel you simply must join in the frolic next month check out the official Potato Ho Rules.

 
Ready?
Let’s go…

 
I cannot believe that Thanksgiving is a mere two weeks away. It is going to be fun this year because Erin and Jon (my daughter and son in law) and their kids will be here this year…but sad too, because Chris will be in Iraq still.  You  gotta feel sorry for the boy, here I am writing a food blog, publishing a cookbook…and the only thing I have sent him is colloidal silver, echinacea, and other herbs and natural medicines…LOL!
What is that quote about the cobbler’s kids not having shoes?

 
I looked at the calendar and I was amazed.
Oh my gosh! It will be Thanksgiving  in about a month!  I am usually so prepared but this year has absolutely been insane!