By mlb, on November 30th, 2005%
Oh, these were good. It started innocently enough — I was at the store for something completely healthy. Perhaps it was broccoli or some wheat pasta. Or olive oil. Anyway, I passed the baking aisle and … oh. Mmmmm… Those look good. Huh, maybe I should just see if they’re any good.
Yeah…they were good. They’re gone now.
I want to make brownies from scratch sometime but until that time — the Ghirardelli ones will do. I was actually surprised at how good they were for a box mix and so was jwa.
In other news I am starting to freak out about Thursday’s dinner for 25. Except now it’s 29. And it’s supposed to snow. Wah!
More on . . . → Read More: Quick Chocolate Fix: Ghirardelli Double Chocolate Brownies
By mlb, on November 29th, 2005%
I just made 58 of these for a work dinner on December 1. I love cooking but I’m glad that this is done! Oh, uh, I only have 58 because I baked two puffs already and jwa and I ate them to make sure they were okay to serve — they were. I froze the remaining 58.
Acorn Squash, Apple & Sage Puffs:
1 box puff pastry, defrosted
1 granny smith apple, quartered and cored
1 acorn squash
1 tsp olive oil
1 tbsp fresh chopped sage
1/3 block of cream cheese (the low fat kind works well)
1 clove garlic, minced
2 tbsp grated parmesan
salt & pepper to taste
flour for dusting work surface
small dish of water
a 3-inch biscuit cutter
Preheat oven to 425. Carefully halve squash. Rub the olive oil on the squash halves (concentrating on the . . . → Read More: Acorn Squash, Apple & Sage Appetizer Puffs
By mlb, on November 28th, 2005%
By mlb, on November 27th, 2005%
So, I pretty much stuck to my Thanksgiving schedule (posted here and here), although I omitted the squash and added some roasted vegetables. The big surprise, though, was the turkey. It turned out so well. I tried the America’s Test Kitchen recipe last year and wasn’t crazy about it but this time we used my mom’s turkey chart from an old cookbook and wow — it was amazing!
& then we cooked the hell out of it…
I brined the night before and then before sticking it in the oven, I stuffed and then used a combination of one stick of softened butter (!), a head of roasted garlic and about 2 tablespoons of fresh, chopped sage and rubbed that creamy, buttery mixture under the skin of the breast meat. . . . → Read More: Thanksgiving: The Huge & Rambly Recap
