Dinner

Black Friday Pot Pie 2020

All I care about on Thanksgiving is having turkey pot pie on Black Friday…or Cyber Monday if I don’t get around to it right away. Whether I’m at home or cooking at the restaurant, I always make (and eat) a pot pie from leftover Thanksgiving turkey. If you plan your Thanksgiving meal right, you canContinue reading “Black Friday Pot Pie 2020”

Thankful

This year, I’m thankful to still be working, at least for now. I’m thankful that my parents, my sister and her family, DP, his parents, his sisters, and their families are all healthy. And I’m thankful that our cat SMQ turned 14 this year and still tears it up like a kitten. I’m also thankfulContinue reading “Thankful”

Time to Talk Turkey

Like much of the country, I’m not cooking for the usual 20 guests this Thanksgiving. The turkeys I pre-ordered from Fossil Farms back in September arrived on Friday, and I was thankful that my sister was able to use one of them. I ordered two small turkeys instead of one large because they cook fasterContinue reading “Time to Talk Turkey”

Bison Picadillo

This week I start to work through my fridge and freezer inventory to make room for the turkeys I pre-ordered before COVID-19 downsized our Thanksgiving. Today’s culinary challenge is to use yesterday’s leftover rice and a tub of chopped tomatoes, peppers and onions I marinated to make gazpacho before I realized I was out of cucumbers. SoContinue reading “Bison Picadillo”

Braised Sauerkraut (Choucroute Braisée)

Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles. Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge. So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”