Monthly Archives: November 2012

Pearl Onions in Champagne

Posted on November 19, 2012 by terry

Many folk are busily researching and planning and getting the last bits set for their big feast – THE dinner for many households. Thing is, most of the food is kinda…cheesy – in a GOOD way – sauced and dressed … Continue reading →

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Parfait! Soul Rolls – Now With Beef!

Posted on November 16, 2012 by terry

So, you will no doubt recall Soul Rolls – one FINE munchie made with ground turkey, seasonings, cabbage and cheese, all rolled in an egg roll wrapper, lightly browned in oil and then finished in the oven. Then, I tried … Continue reading →

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Ramen Cabbage Salad

Posted on November 15, 2012 by terry

I had picked up a head of cabbage, thinking to turn it into an Indian-seasoned thing I used to make, but that makes a LOT, and Rich was out of town. Then I was thinkin’; mebbe soul rolls? Nope. Then, … Continue reading →

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Consider the Rutabaga

Posted on November 14, 2012 by terry

Normally found in a bin somewhere near the potatoes in the market, this result of crossing a cabbage with a white turnip has been a family favorite ever since the day my mom pronounced to her freshly-met New England in-laws … Continue reading →

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Bourbon Ribs

Posted on November 13, 2012 by terry

If you follow buzzyfoods on Facebook, this image will answer the BIG question from Sunday evening – yes, I did end up adding a bit of my barbecue sauce to these ribs before the last bit in the oven – … Continue reading →

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Get Thee to a Spice Shoppe…

Posted on November 12, 2012 by terry

No, really, you should check to see if there is a spice merchant in your area; this whole bowl of goodies set me back a wee, tiny bit under $45 for an assortment of herbs, spices, seasonings and extracts ranging … Continue reading →

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Parfait! The Best! Limoncello

Posted on November 9, 2012 by terry

This week’s “Food for Thought” is a Julia Child quote (check it out). It was going to be this quote from Thomas Keller: ” A recipe has no soul. You, as the cook, must bring soul to the recipe”. Both, … Continue reading →

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One Chicken, Two (mebbe 3 or 4 or 5) Ways

Posted on November 8, 2012 by terry

We are quite fond of the free-range organic whole chicken from Trader Joe’s, and I always try to keep one or two in the freezer. When I make a whole chicken, I never think about plain old roasting it whole … Continue reading →

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Best! Cranberry Relish

Posted on November 7, 2012 by terry

As I mentioned Monday, Thanksgiving is coming, and in my not-so-humble opinion, cranberry sauce is just about as important as the turkey. SO. Why just open a can and splorch this tubular (totally!) thing out on a dish to serve … Continue reading →

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Goat Cheese and Prosciutto ‘Za with Pear and Spinach Salad

Posted on November 6, 2012 by terry

How’s this for a light lunch? Pizza dough brushed with olive oil and sprinkled with Tellicherry and Aleppo pepper, then topped with goat cheese and prosciutto and baked, THEN topped with a pear and spinach salad with dried cherries and … Continue reading →

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