Mirin & Maple Roasted Almonds

Sweet but not too sweet, these mirin & maple roasted almonds are a welcome addition to the recipe collection. This is my first recipe for roasted nuts and it's about time they appear here. The idea for the mirin & maple glaze came about from my Mirin & Maple Tempeh Stir Fry. I wasn't sure how this was going to turn out as this was something unusual for me but they came out great! It's simple flavors with sweetness from the mirin and maple, warmth from the cinnamon and chipotle, and a tad bit salty. And did you know, almonds are the most alkalizing nut. They're balancing, nourishing and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for one day. They make for a great snack anytime of day. They're easy to stash and take along with you when you need a little something to get you through. These roasted almonds are really easy to put together and once ready will be done in 30 minutes. No reason to not have a batch of roasted almonds on hand when they're so easy to make!

Start with fresh raw almonds. Mix your mirin, maple and spices.

Add in your ingredients and toss to coat. Layer on baking sheet and roast.

Remove from the oven, let cool and harden. And then you have beautifully glazed almonds that taste wonderful, will please your senses and satisfy your hunger. Be ready, these will be slightly addicting!

These roasted almonds are good things in little packages and make for great gift ideas too! 

Mirin & Maple Roasted Almonds

Ingredients

• 3 cups raw almonds (about 1 lb.)
• 3 tablespoons mirin
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/8 teaspoon chipotle powder
• generous pinch or two minereal salt
• 1 tablespoon white and/or black sesame seeds

Preheat oven to 350 degrees F.

In a small bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well.

Put almonds in a large bowl, add the glaze and toss to coat. Add in sesame seeds and combine.

On a large baking sheet (a rimmed one would be ideal), spread mixture in an even layer...it's ok if some clump up. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness! Bake for 20 - 25 minutes, stirring once.

Remove from oven, let cool and harden.

Notes:

I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipe that calls for mirin as mentioned in the first paragraph. It's great to use in marinades and stir fry's. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings. 

I went a little easy on the spices so adjust to your preference. If you like a little more heat add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.

You may want to line your baking sheet with parchement paper for ease of clean up. I didn't personally use any and once cooled from the oven they did tend to stick to the bottom. I had to do a little scraping which didn't hurt my almonds one bit and just made for a little extra effort when cleaning the baking sheet. It's your call!

Enjoy!

Sweet but not too sweet, these mirin & maple roasted almonds are a welcome addition to the recipe collection. This is my first recipe for roasted nuts and it's about time they appear here. The idea for the mirin & maple glaze came about from my Mirin & Maple Tempeh Stir Fry. I wasn't sure how this was going to turn out as this was something unusual for me but they came out great! It's simple flavors with sweetness from the mirin and maple, warmth from the cinnamon and chipotle, and a tad bit salty. And did you know, almonds are the most alkalizing nut. They're balancing, nourishing and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for one day. They make for a great snack anytime of day. They're easy to stash and take along with you when you need a little something to get you through. These roasted almonds are really easy to put together and once ready will be done in 30 minutes. No reason to not have a batch of roasted almonds on hand when they're so easy to make!

Start with fresh raw almonds. Mix your mirin, maple and spices.

Add in your ingredients and toss to coat. Layer on baking sheet and roast.

Remove from the oven, let cool and harden. And then you have beautifully glazed almonds that taste wonderful, will please your senses and satisfy your hunger. Be ready, these will be slightly addicting!

These roasted almonds are good things in little packages and make for great gift ideas too! 

Mirin & Maple Roasted Almonds

Ingredients

• 3 cups raw almonds (about 1 lb.)
• 3 tablespoons mirin
• 2 tablespoons pure maple syrup
• 1/2 teaspoon cinnamon
• 1/8 teaspoon chipotle powder
• generous pinch or two minereal salt
• 1 tablespoon white and/or black sesame seeds

Preheat oven to 350 degrees F.

In a small bowl, combine the mirin, maple syrup, cinnamon, chipotle powder and salt, mix well.

Put almonds in a large bowl, add the glaze and toss to coat. Add in sesame seeds and combine.

On a large baking sheet (a rimmed one would be ideal), spread mixture in an even layer...it's ok if some clump up. You may even like to sprinkle a little salt on top of the almonds for a little extra saltiness! Bake for 20 - 25 minutes, stirring once.

Remove from oven, let cool and harden.

Notes:

I recommend sourcing the best mirin you can get. Read the ingredient label and choose ones that are brewed traditionally and do not contain additives like corn syrup or use artificially produced koji enzymes. A good mirin will run you around $10 dollars and is worth the little extra compared to cheaper brands that use additives. You can also use it in the other recipe that calls for mirin as mentioned in the first paragraph. It's great to use in marinades and stir fry's. You can use it to glaze your pie crusts and pastries too, giving them a beautiful shiny finish. It may also be used in making desserts such as poached fruit and puddings. 

I went a little easy on the spices so adjust to your preference. If you like a little more heat add a tad bit more chipotle powder. I find these to be great without any spice as well, simply having the mirin, maple and salt as flavoring.

You may want to line your baking sheet with parchement paper for ease of clean up. I didn't personally use any and once cooled from the oven they did tend to stick to the bottom. I had to do a little scraping which didn't hurt my almonds one bit and just made for a little extra effort when cleaning the baking sheet. It's your call!

Enjoy!

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Chef John’s Taking a Break!

One of the things I love about my partnership with Allrecipes.com is that they actually make me take these things called, “vacations.” Apparently these periodic breaks are quite common in corporate America, and supposedly help the employee relax, rest, and recharge. Since I’m going to be golfing, that’s not going to happen, but still, I appreciate the time.
 
I’ll be off for a week, and by “off,” I really mean “off.” While comments will be published, I will not be monitoring the blog while out, so when it comes to cooking questions, you’ll be at the mercy of fellow foodwishers and Google. Good luck with that. Anyway, I hope you have a great Thanksgiving, and I look forward to getting back to work next week. Enjoy!

.

One of the things I love about my partnership with Allrecipes.com is that they actually make me take these things called, “vacations.” Apparently these periodic breaks are quite common in corporate America, and supposedly help the employee relax, rest, and recharge. Since I’m going to be golfing, that’s not going to happen, but still, I appreciate the time.
 
I’ll be off for a week, and by “off,” I really mean “off.” While comments will be published, I will not be monitoring the blog while out, so when it comes to cooking questions, you’ll be at the mercy of fellow foodwishers and Google. Good luck with that. Anyway, I hope you have a great Thanksgiving, and I look forward to getting back to work next week. Enjoy!

.

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Ultimate Mashed Potatoes - Not Your Every Day Recipe

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing. There’s no sane doctor alive, or bartender for that matter, who will tell you eating a scoop of these mashed potatoes a few times a year will, in any way, negatively effect your health.

So what’s up with the reduced-fat holiday potatoes? Isn’t that the reason we try to eat well all year, so on Thanksgiving we can bathe guilt-free in gravy? Sure, serving your loved ones potatoes with a pound of butter in them on a regular basis would be cause for alarm…or at least a glance at any recently purchased life insurance policies…but for truly special occasions, it’s crazy not to enjoy such a pleasure.

By the way, this is no viral-video gimmick. Those star chefs you see Anthony Bourdain dry-humping every week (sorry, I was channeling my inner Anthony Bourdain) all use at least this much butter, and as legend has it, some even flirt with equal parts. Of course, they call it pomme purée, and say it with a French accent, but it’s the same stuff.

Nobody says you have to go full Joël Robuchon and actually use this recipe, but please try to force yourself to add more than the few meager tablespoons that get us through the rest of the year. Anyway, if you’re never experienced this ethereal pleasure, I hope you make them a part of your next special occasion menu. Enjoy!

Ingredients for 8 portions:

3 1/4 pounds russet potatoes (3 or 4)
Note: this will not work with red potatoes, as they are too waxy

1 pound unsalted butter

1/4 cup hot milk

salt and pepper to taste

Note: Thanksgiving gravy warning! For obvious reasons, these aren't very sturdy mashed potatoes, so be careful with the gravy. If you totally drench them they'll basically melt.

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Mushroom & Buckwheat Soup

The temperatures here have been steadily on the cool side. It's been rainy, windy and chilly but absolutely beautiful! We had our first dusting of snow on the mountains a couple days ago. I love this time of year when the temperatures drop. It's time for beanie’s, sweaters and snuggling up with a bowl of soup or chili to keep warm. I've been making a lot of chili lately and decided it was time to add another soup to the recipe collection. This soup was inspired by a friend of mine who shared a picture of her mushroom & buckwheat soup and I fell in love. Off I went googling to pull together this recipe. I have two firsts here, for one I am using toasted buckwheat groats, aka kasha, (usually I use raw) and the other I will be trying out oyster mushrooms. I also get a chance to use fennel seeds which I am in love with right now! But don't worry if you don't have any on hand, the thyme called for will do just fine. In fact you can play around with the herbs using sage, smoked paprika, a bay leaf while cooking (just be sure to remove before serving), a pinch of cayenne or simply use no herbs and opt for salt & pepper to taste. As for the mushrooms, you can use a variety or keep it simple with just one type. If you’re feeling exotic, try using some wild mushrooms. If you’re feeling simple, use regular button mushrooms for convenience and ease. No matter what kind of mushrooms you use I'm sure you'll enjoy this simple honest soup!

Let's talk a little about buckwheat before we get to the recipe. Despite its name, buckwheat, aka kasha once toasted, does not contain wheat or belong to the wheat family. It's a gluten free seed, sometimes considered a grain, with a good amount of protein, containing 6 grams per 1/4 cup dry. They have a mild, earthy flavor. Once roasted, the flavor will intensify lending a nuttier flavor. Buckwheat groats work great in soups, cereals and raw cookies so far that I have tried. I'm sure there are many more uses for this nutritious seed. In this recipe they will plump up and soften making them a great replacement for the traditional barley that is served in this soup. You can purchase these raw buckwheat groats from Bob's Red Mill or these toasted buckwheat groats from Arrowhead Mills. I made the mistake of buying the latter but wasn't too disappointed as they are great as well, but I prefer the raw ones for cereals like this Bircher Muesli and raw dessert truffles like these Coconut Lemon Bombs. I used the toasted ones here with a first time success but I'm sure the raw buckwheat groats would be just as tasty, if not better!

Mushroom & Buckwheat Soup

Ingredients

• 2 tablespoons olive or grapeseed oil
• 2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced
• 2 celery stalks, sliced (a few chopped leaves is great too)
• 2 large carrots, peeled and diced
• 1 1b. (16 oz) mushrooms, sliced
• 1 cup buckwheat groats (use either raw or toasted), rinsed
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 7 - 8 cups vegetable or mushroom broth, or 7 - 8 cups water with 2 vegetable boullion cubes
• juice of 1 lemon, optional
• mineral salt & fresh cracked pepper, to taste
• 1/2 cup flat leaf parsley, chopped to garnish

In a large dutch oven or stock pot, heat oil over medium heat, add leeks and celery, cook, stirring occasionally until softened, about 5 minutes. Add in carrots and mushrooms, cook another 4 minutes. Add in groats, thyme, fennel seeds, broth, lemon juice and salt & pepper, bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.

Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.

Serves 4 - 6

Notes:

For the mushrooms, feel free to use one or more of the following...shitake, oyster, porcini, button, cremini or baby bella's. I used a combination of shitake, oyster and baby bella's but all one kind would be great too! Feel free to add extra mushrooms to the soup if you like!

For the liquid I used about 8 cups. Start with the smaller amount and add more as you see fit.

I completely forgot to top with parsley for the photos. It will add a nice fresh bright flavor to the soup!

Feel free to use pearl barley, which is not gluten free, in place of the buckwheat groats. Just be sure to cook your soup for about 20 to 30 minutes, until barley is tender.

Enjoy!

The temperatures here have been steadily on the cool side. It's been rainy, windy and chilly but absolutely beautiful! We had our first dusting of snow on the mountains a couple days ago. I love this time of year when the temperatures drop. It's time for beanie’s, sweaters and snuggling up with a bowl of soup or chili to keep warm. I've been making a lot of chili lately and decided it was time to add another soup to the recipe collection. This soup was inspired by a friend of mine who shared a picture of her mushroom & buckwheat soup and I fell in love. Off I went googling to pull together this recipe. I have two firsts here, for one I am using toasted buckwheat groats, aka kasha, (usually I use raw) and the other I will be trying out oyster mushrooms. I also get a chance to use fennel seeds which I am in love with right now! But don't worry if you don't have any on hand, the thyme called for will do just fine. In fact you can play around with the herbs using sage, smoked paprika, a bay leaf while cooking (just be sure to remove before serving), a pinch of cayenne or simply use no herbs and opt for salt & pepper to taste. As for the mushrooms, you can use a variety or keep it simple with just one type. If you’re feeling exotic, try using some wild mushrooms. If you’re feeling simple, use regular button mushrooms for convenience and ease. No matter what kind of mushrooms you use I'm sure you'll enjoy this simple honest soup!

Let's talk a little about buckwheat before we get to the recipe. Despite its name, buckwheat, aka kasha once toasted, does not contain wheat or belong to the wheat family. It's a gluten free seed, sometimes considered a grain, with a good amount of protein, containing 6 grams per 1/4 cup dry. They have a mild, earthy flavor. Once roasted, the flavor will intensify lending a nuttier flavor. Buckwheat groats work great in soups, cereals and raw cookies so far that I have tried. I'm sure there are many more uses for this nutritious seed. In this recipe they will plump up and soften making them a great replacement for the traditional barley that is served in this soup. You can purchase these raw buckwheat groats from Bob's Red Mill or these toasted buckwheat groats from Arrowhead Mills. I made the mistake of buying the latter but wasn't too disappointed as they are great as well, but I prefer the raw ones for cereals like this Bircher Muesli and raw dessert truffles like these Coconut Lemon Bombs. I used the toasted ones here with a first time success but I'm sure the raw buckwheat groats would be just as tasty, if not better!

Mushroom & Buckwheat Soup

Ingredients

• 2 tablespoons olive or grapeseed oil
• 2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced
• 2 celery stalks, sliced (a few chopped leaves is great too)
• 2 large carrots, peeled and diced
• 1 1b. (16 oz) mushrooms, sliced
• 1 cup buckwheat groats (use either raw or toasted), rinsed
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 7 - 8 cups vegetable or mushroom broth, or 7 - 8 cups water with 2 vegetable boullion cubes
• juice of 1 lemon, optional
• mineral salt & fresh cracked pepper, to taste
• 1/2 cup flat leaf parsley, chopped to garnish

In a large dutch oven or stock pot, heat oil over medium heat, add leeks and celery, cook, stirring occasionally until softened, about 5 minutes. Add in carrots and mushrooms, cook another 4 minutes. Add in groats, thyme, fennel seeds, broth, lemon juice and salt & pepper, bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.

Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.

Serves 4 - 6

Notes:

For the mushrooms, feel free to use one or more of the following...shitake, oyster, porcini, button, cremini or baby bella's. I used a combination of shitake, oyster and baby bella's but all one kind would be great too! Feel free to add extra mushrooms to the soup if you like!

For the liquid I used about 8 cups. Start with the smaller amount and add more as you see fit.

I completely forgot to top with parsley for the photos. It will add a nice fresh bright flavor to the soup!

Feel free to use pearl barley, which is not gluten free, in place of the buckwheat groats. Just be sure to cook your soup for about 20 to 30 minutes, until barley is tender.

Enjoy!

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A Thanksgiving Side Note

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 
Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach

Creamy Corn Custard

Pecan and Apricot Sourdough Bread Stuffing

Green Bean and Blue Cheese Gratin

Lime and Chipotle Glazed Sweet Potatoes

Celery Root and Potato Puree

Cold Broccoli Salad

Cheesy Broccoli Gratin

Butter Roasted Cauliflower

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 
Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach

Creamy Corn Custard

Pecan and Apricot Sourdough Bread Stuffing

Green Bean and Blue Cheese Gratin

Lime and Chipotle Glazed Sweet Potatoes

Celery Root and Potato Puree

Cold Broccoli Salad

Cheesy Broccoli Gratin

Butter Roasted Cauliflower

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Gluten-Free Pumpkin Cheesecake

Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week- the month- to shun dessert in favor of kale smoothies and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about healthy holiday desserts today, or some virtuous fat-free bean brownie with chia fiber. I am going to tease you. I am going to lure you- with a silver fork-worthy dessert recipe totally worth baking this soon-to-be-upon-us holiday season. A silky, creamy pumpkin cheesecake that begs for a party. Or a family rumpus. One of many last hurrahs before the pale glare of January dawns in all her cold and sober glory (and I step- ever so gingerly- on the reality check scale). And maybe sigh. A little hint of a sigh.

Because even though it is pre-Thanksgiving, pre-Christmas, pre-winter holidaze... the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite yoga pants. It's rather comical. And honestly, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may possibly probably definitely feel the need to cleanse my palette in the bright new year that lurks around the corner. Detox mulligatawny is surely in my future, come 2014. If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good. If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We'll have ample time, come 2014, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first second third in line with fresh whipped smoothies and cleansing soup recipes come January.

But this week? Nah.

There's a vegan pumpkin cheesecake recipe to share.

Have a safe, healthy, light filled and beautiful Thanksgiving.


Read more + get the recipe >>

Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week- the month- to shun dessert in favor of kale smoothies and green detox soup? I can answer that.

The answer is no.

As in N. As in O. NO. Nope. Nada. Not gonna happen.

Because I, my darling, am a temptress. I am not going to write about healthy holiday desserts today, or some virtuous fat-free bean brownie with chia fiber. I am going to tease you. I am going to lure you- with a silver fork-worthy dessert recipe totally worth baking this soon-to-be-upon-us holiday season. A silky, creamy pumpkin cheesecake that begs for a party. Or a family rumpus. One of many last hurrahs before the pale glare of January dawns in all her cold and sober glory (and I step- ever so gingerly- on the reality check scale). And maybe sigh. A little hint of a sigh.

Because even though it is pre-Thanksgiving, pre-Christmas, pre-winter holidaze... the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite yoga pants. It's rather comical. And honestly, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may possibly probably definitely feel the need to cleanse my palette in the bright new year that lurks around the corner. Detox mulligatawny is surely in my future, come 2014. If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good. If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We'll have ample time, come 2014, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first second third in line with fresh whipped smoothies and cleansing soup recipes come January.

But this week? Nah.

There's a vegan pumpkin cheesecake recipe to share.

Have a safe, healthy, light filled and beautiful Thanksgiving.


Read more + get the recipe >>

reade more... Résuméabuiyad

Turkey Matzo Ball Soup – That Old Thanksgivingukkah Classic

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

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Sweet Potato Black Bean Enchiladas - Gluten-Free Fabuloso

These gluten-free enchiladas won the Whole Foods Budget recipe contest.

Sweet Potato Black Bean Enchiladas

With Thanksgiving fast approaching, sweet potatoes are the talk of the town in Foodieville. The debate typically constellates around the mini marshmallow issue. Or orange juice vs cider issue. But for yours truly in Gluten-Free Land, sweet potatoes are best served spicy. Tucked into enchiladas with tender black beans and a roasted green chile sauce.

This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter.

What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or a laid back Sunday brunch.

Or dazzle a vegetarian on Thanksgiving day.


Read more + get the recipe >>

These gluten-free enchiladas won the Whole Foods Budget recipe contest.

Sweet Potato Black Bean Enchiladas

With Thanksgiving fast approaching, sweet potatoes are the talk of the town in Foodieville. The debate typically constellates around the mini marshmallow issue. Or orange juice vs cider issue. But for yours truly in Gluten-Free Land, sweet potatoes are best served spicy. Tucked into enchiladas with tender black beans and a roasted green chile sauce.

This budget-friendly vegetarian enchilada recipe is one of those happy accidents that spring from a burst of creative inspiration. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).

But I had one lovely mother of a sweet potato.

I had a can of organic black beans in the pantry.

Some roasted green chiles.

One lonely lime.

And your intrepid Mamacita at large thought, Hmmm. Why not?

Deliciousness ensued.

These wrapped little gems are soft and creamy and a little bit spicy- just like a certain cook, my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. In the end, it doesn't matter.

What matters is how it tastes.

And Babycakes, these are so very mucho scrumptious. Seriously. I kid you not. Make a batch for a girls' night in, or a laid back Sunday brunch.

Or dazzle a vegetarian on Thanksgiving day.


Read more + get the recipe >>

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Next Up: A Thanksgivingukkah Soup

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Cream Biscuits – The Best Biscuit to Risk It

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!

Ingredients for 10-12 Cream Biscuits:

2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

1 tbsp sugar

1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned

Every year, you dream about putting out fresh, homemade biscuits on the holiday table; but fear of failure, and the convenience of those popping fresh tubes, makes it nothing more than an annual fantasy. Then, you found out about these cream biscuits.

Instead of cutting butter into the flour, we’re using butterfat-laced heavy cream, which not only makes the recipe fast and easy, but also produces a biscuit that’s light, moist, and flaky. To that end, try and get some self-rising flour. You can make your own (see below), but for whatever reason, the pre-mixed stuff seems to work better. 

As far as cutting goes, I don’t like to roll the dough too thin just to get more cuts. I do it about 5/8-inch thick, cut six nice biscuits, and then use the trimmings to get 4 or 5 more. You can get 12, but that depends on the exact size of your cutter. The nice thing about this dough is that re-rolling doesn’t seem to damage the texture.

If you do decide to raise your biscuit game this holiday season, maybe think about adding some chopped rosemary or sage to the melted butter. That would add some extra aromatic savoriness, not to mention make your kitchen smell really good. I hope you give these easy cream biscuits a try soon. Enjoy!

Ingredients for 10-12 Cream Biscuits:

2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

1 tbsp sugar

1 1/2 cups heavy cream
2-3 tbsp melted butter
Bake at 500 F. for 10 to 12 minutes, or until well-browned

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Gluten-Free Vegetarian Thanksgiving Recipes

Cider roasted vegetables- pair with polenta, rice or quinoa.

For those of you celebrating Thanksgiving without the bird, here's a quick round-up of my favorite gluten-free vegetarian holiday recipes to inspire you.

Most of these recipes are actually vegan- a dairy-free plus for those of us gluten-free and casein-free. The few recipes garnished with cheese can be easily converted to dairy-free status by using your favorite vegan cheese.

In my kitchen, that's the way the cornbread crumbles.


Read more + get the recipe >>

Cider roasted vegetables- pair with polenta, rice or quinoa.

For those of you celebrating Thanksgiving without the bird, here's a quick round-up of my favorite gluten-free vegetarian holiday recipes to inspire you.

Most of these recipes are actually vegan- a dairy-free plus for those of us gluten-free and casein-free. The few recipes garnished with cheese can be easily converted to dairy-free status by using your favorite vegan cheese.

In my kitchen, that's the way the cornbread crumbles.


Read more + get the recipe >>

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The Ultimate Tempeh Chili

I've wanted to do a tempeh chili for a while now, and with the temperatures steadily on the low here in So Cal it's the perfect time of year to bring out the chili recipes. Tempeh makes for a great addition to any chili giving it an extra hearty feel and enhancing the protein & fiber content. With almost 20 grams of protein per 100 grams (about 3.5 oz.) of tempeh, add that to the high protein beans called for in this recipe and you've got yourself a great high protein chili to keep you feeling full while meeting your daily protein requirements easily. I've been trying to incorporate an extra dose of protein into my diet lately without having to use protein smoothies and this chili has been on my weekly rotation, sometimes twice in a week. I've played around with the recipe and have kept it fairly simple.



I did include a bottle of dark beer and loved the flavor it gave it. This Negra Modelo is perfect for cooking with and it's vegan friendly! This can be optional but well worth the added flavor, it rounds out the chili beautifully making it one of the best chili's I've ever had. The alcohol will burn off when simmering while leaving the delicate characteristics behind. If you've never made chili with beer before I recommend it! I used Negra Modelo here but you could also try a chocolate stout like Boatswain Chocolate Stout which is also vegan friendly. Whatever liquids you choose to use just be sure it equals about 2 cups.

A great go to one pot, hearty, high protein chili to enjoy anytime the craving calls!

The Ultimate Tempeh Chili

Ingredients

• 1 8oz. package tempeh (I used this three grain tempeh), crumbled
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 2 tablespoons olive oil or 1/4 cup water, for sauteing
• 1 can (15 oz.) red kidney beans, drained and rinsed
• 1 can (15 oz.) pinto beans, drained and rinsed
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
• 1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 - 1 teaspoon garlic powder, optional
• 1/2 teaspoon chipotle powder, optional
• Salt & freshly cracked pepper to taste
• 1 bottle dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
• scallions, for garnish

In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.

Serves 4 to 6.

Notes:

Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that's great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you'll need about 4 1/2 cups.

Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. So good! 

For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of it's natural flavor. Or try using the three grain tempeh as its flavor is not as strong.

Try making this Lime-Cilantro Cashew 'Sour Cream', adding a dollop to the top before serving.

If you find you added to much heat from the chipotle, try adding a teaspoon or so of cocao/cacao powder or organic sugar.

Enjoy!

I've wanted to do a tempeh chili for a while now, and with the temperatures steadily on the low here in So Cal it's the perfect time of year to bring out the chili recipes. Tempeh makes for a great addition to any chili giving it an extra hearty feel and enhancing the protein & fiber content. With almost 20 grams of protein per 100 grams (about 3.5 oz.) of tempeh, add that to the high protein beans called for in this recipe and you've got yourself a great high protein chili to keep you feeling full while meeting your daily protein requirements easily. I've been trying to incorporate an extra dose of protein into my diet lately without having to use protein smoothies and this chili has been on my weekly rotation, sometimes twice in a week. I've played around with the recipe and have kept it fairly simple.



I did include a bottle of dark beer and loved the flavor it gave it. This Negra Modelo is perfect for cooking with and it's vegan friendly! This can be optional but well worth the added flavor, it rounds out the chili beautifully making it one of the best chili's I've ever had. The alcohol will burn off when simmering while leaving the delicate characteristics behind. If you've never made chili with beer before I recommend it! I used Negra Modelo here but you could also try a chocolate stout like Boatswain Chocolate Stout which is also vegan friendly. Whatever liquids you choose to use just be sure it equals about 2 cups.

A great go to one pot, hearty, high protein chili to enjoy anytime the craving calls!

The Ultimate Tempeh Chili

Ingredients

• 1 8oz. package tempeh (I used this three grain tempeh), crumbled
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 2 tablespoons olive oil or 1/4 cup water, for sauteing
• 1 can (15 oz.) red kidney beans, drained and rinsed
• 1 can (15 oz.) pinto beans, drained and rinsed
• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes
• 1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 - 1 teaspoon garlic powder, optional
• 1/2 teaspoon chipotle powder, optional
• Salt & freshly cracked pepper to taste
• 1 bottle dark beer (Negra Modelo 1 bottle = 1 1/2 cups) plus 1/2 cup additional water or 2 cups water
• scallions, for garnish

In a large dutch oven or stock pot, heat your oil/water over medium heat. Add onions, garlic, spices and tempeh and cook for 5 minutes stirring frequently. Add beans, tomatoes, green chili/bell pepper and dark beer/water, bring to a boil, reduce heat to low, partially cover and simmer for 1 hour.

Serves 4 to 6.

Notes:

Mix the beans up however you like using all of one type or your favorite combination. If you would rather use only 2 cans of beans, that's great too! I like adding more ingredients as it makes the chili go further. If using your own cooked beans you'll need about 4 1/2 cups.

Feel free to use 2 packages tempeh instead of just 1. At times I like the extra dose of protein the tempeh adds and will double the amount making for an extra hearty chili. So good! 

For those who do not care for the taste of tempeh, I recommend making this a day ahead so the flavors really meld into the tempeh masking most of it's natural flavor. Or try using the three grain tempeh as its flavor is not as strong.

Try making this Lime-Cilantro Cashew 'Sour Cream', adding a dollop to the top before serving.

If you find you added to much heat from the chipotle, try adding a teaspoon or so of cocao/cacao powder or organic sugar.

Enjoy!

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Next Up: Cream Biscuits

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Persimmon & Grape Baked Oatmeal

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

I had my first persimmon about a year ago. I've always admired their bright color and shape. Finally having picked one up, I fell in love at first taste. They have their own unique flavor...a sweet cinnamony flavor that I look forward to when they're in season. This recipe came about as I had a couple lying around. After a quick google search for persimmon recipes I decided to put them in a baked oatmeal, which by the way is a first for me. I found a baked oatmeal recipe for persimmons and cranberries which looked great and also one for persimmon and apple. I happen to have red grapes on hand, and after looking in my trusted Flavor Bible saw that persimmons and grapes compliment each other. I've so been wanting to try grapes from the oven so it was born this persimmon & grape baked oatmeal. The baked grapes are warm and juicy, while the persimmons are soft and flavorful. I also used a vanilla bean as I ran out of vanilla extract which was a nice touch and treat. If you have one on hand give it a try! I was super pleased with this combination of ingredients, although it sounds strange, but it's full of flavor, texture and not to mention your home will smell wonderful as it bakes. This is so easy to put together and well the worth the wait! 

Persimmon & Grape Baked Oatmeal

Ingredients

• 1 fuyu persimmon, peeled and diced
• 1 cup red grapes (use your favorite color grapes)
• 2 cups rolled oats
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/2 cup chopped pecans or walnuts
• pinch mineral salt
• 2 cups unsweetened almond milk
• 1/3 cup pure maple syrup
• 1 vanilla bean, split lengthwise and seeds scraped or 2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

In medium bowl combine the oatmeal, cinnamon, cardamom, pecans and salt. In another bowl combine the milk, syrup and vanilla. Add wet mixture to the dry mixture, mix well. Add in persimmon and grapes, mix again.

Place mixture into a lightly greased 9 x 9 baking dish and bake for 40 minutes. Serve warm with a splash or two of non-dairy milk over top. 

Serves 4 or 2 generously.

Notes:

Sub in fresh cranberries for the grapes. Try using diced apples of choice in place of the persimmon. Use more of either of the fruits if you like. 

Enjoy!

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Happy National Vichyssoise Day Eve

Warning: this is not vichyssoise.

I enjoy making fun of arbitrarily designated food holidays as much as the next food blogger, and like many, I use them as a convenient excuse to repost seasonally appropriate recipes, not really caring how the day came about, but National Vichyssoise Day is different.

Seriously, someone needs to find out how it came to be that we’re celebrating a chilled potato and leek soup in the middle of November. I took a quick look, and while there are countless references to the day, as usual, no info on its genesis. As a B-list YouTube celebrity, I’m far too busy to do any further research, but if any of you food detectives crack the case, please let me know.

Shockingly, I’ve not done a vichyssoise video yet, so you’ll have to settle for this incredibly comforting ham and potato soup. While not as seasonally inappropriate as Vichyssoise, it’s delicious nonetheless, and one of our most popular soup recipes ever. Enjoy!

Click here for the ingredients, and to read the original post.

Warning: this is not vichyssoise.

I enjoy making fun of arbitrarily designated food holidays as much as the next food blogger, and like many, I use them as a convenient excuse to repost seasonally appropriate recipes, not really caring how the day came about, but National Vichyssoise Day is different.

Seriously, someone needs to find out how it came to be that we’re celebrating a chilled potato and leek soup in the middle of November. I took a quick look, and while there are countless references to the day, as usual, no info on its genesis. As a B-list YouTube celebrity, I’m far too busy to do any further research, but if any of you food detectives crack the case, please let me know.

Shockingly, I’ve not done a vichyssoise video yet, so you’ll have to settle for this incredibly comforting ham and potato soup. While not as seasonally inappropriate as Vichyssoise, it’s delicious nonetheless, and one of our most popular soup recipes ever. Enjoy!

Click here for the ingredients, and to read the original post.

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Maple Walnut Cranberry Sauce – I'm Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown

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Next Up: Cranberry Sauce 2013

I don't want to get bogged down in the details, but sometime Friday we'll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you'll go nuts for this. Stay tuned!

Photo courtesy of USDA

I don't want to get bogged down in the details, but sometime Friday we'll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you'll go nuts for this. Stay tuned!

Photo courtesy of USDA

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Peruvian Turkey for Thanksgiving – What? Are You Chicken?

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey. 

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts. 

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey. 

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts. 

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!

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Next Up: Peruvian Turkey

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How to Peel Garlic Like a Boss…Like an Actual Boss

People throw the term “like a boss” around very casually these days, but when I say this technique shows how to peel garlic like a boss, it’s meant literally. I was channel surfing a while back, and saw Martha Stewart demo this very cool trick, and she is, in every sense of the word, a boss.

Many people have inspired me along this entrepreneurial journey online, and Martha is definitely one of them. By the way, I hope she doesn’t take exception to my prison shank joke; but since we are friends (and by friends I mean we’ve never spoken, but do follow each other on Twitter), I’m sure she’ll be fine with it. All kidding aside, this trick is no joke.

The great thing about this method, besides the speed and ease, is that you are truly peeling the garlic, and not crushing it. A crushed garlic clove produces a stronger flavor than a peeled one, especially when used raw, and so this is perfect when you need to mince or slice whole, undamaged cloves. I hope you give this easy trick a try soon. Enjoy!

People throw the term “like a boss” around very casually these days, but when I say this technique shows how to peel garlic like a boss, it’s meant literally. I was channel surfing a while back, and saw Martha Stewart demo this very cool trick, and she is, in every sense of the word, a boss.

Many people have inspired me along this entrepreneurial journey online, and Martha is definitely one of them. By the way, I hope she doesn’t take exception to my prison shank joke; but since we are friends (and by friends I mean we’ve never spoken, but do follow each other on Twitter), I’m sure she’ll be fine with it. All kidding aside, this trick is no joke.

The great thing about this method, besides the speed and ease, is that you are truly peeling the garlic, and not crushing it. A crushed garlic clove produces a stronger flavor than a peeled one, especially when used raw, and so this is perfect when you need to mince or slice whole, undamaged cloves. I hope you give this easy trick a try soon. Enjoy!

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