For the last three years, my husband and I have gone abroad for Thanksgiving. Our first trip was to Rome and it was fantastic. There were no lines at the Vatican or anywhere else. The next year, we went to Prague and had duck on Thanksgiving in a cozy restaurant. Last year, we had goose in Berlin. I choose to stay home this year, but with the recent election and family stuff, I wish I was back in Rome.
I have a vivid imagination and I can picture some of you sitting around the table with family and friends and hopefully not discussing politics. That could end badly this year. Each family has their own recipes with some of them being passed down from generation to generation. The center piece is usually a turkey, if you are not a vegetarian. There also is cranberry sauce, stuffing, rolls, and so much more.
I remember my first Thanksgiving when I was in Germany and my then American husband prepared a Thanksgiving meal while I was teaching. Thanksgiving is not celebrated in Germany. I can’t remember any of the food he prepared other than the turkey. The next year, I was living in Lowell, Massachusetts and I was invited to Thanksgiving by a Greek family. I remember spinach spanakopita and a tasty stuffing. The years went by and many Thanksgivings have passed. My favorite Thanksgivings were the ones when we fed 90 people at our school. The children were dressed as Pilgrims and Indians, and recited little poems. We invited our friends from a nursing home and had a wonderful time. The children’s mothers cooked the turkey. We made instant mashed potatoes and instant gravy. Yes, you read correctly, this food blogger made instant mashed potatoes. There is no way we would be able to peel potatoes for 90 people, dress the kids and have them ready for the feast. I did bring some fresh herbs and spices for them to try. It was glorious! This was not about fancy food, but it was about giving thanks, having compassion and sharing everything. This happened on a Wednesday and I would come home and prepare another feast for my family and friends on Thursday. If you were a friend of mine, and you didn't have your own family to eat with, you were always welcome to join us. That’s what Thanksgiving is all about.
Over the years, I have made several vegetarian Thanksgiving meals with chestnut stuffing, mashed potatoes, and mushroom gravy. I lost the recipe for the best sweet potato yeast rolls ever, and I have not been able to reproduce it. Please let me know if you have some good recipes. These days, life has become simpler and I use the recipes that I have on my blog, but I’m still looking for that elusive sweet potato roll recipe!
My turkey is moist, tender and juicy with a flavorful gravy. Rosemary, thyme, and sage add flavor to both. If you are too busy to read my posts, click on the photos for the recipe.
For me the most important dishes for Thanksgiving dinner are the stuffing, the gravy and the cranberry sauce. The cranberry ketchup is a new addition to my repertoire and I love it.
I wish you all a peaceful Thanksgiving with good food, good friends and family and a full belly. And please, don't discuss politics, it is not good for digestion
Whenever I bake this tart, I pretend I am in Paris. I’m in one of those neighborhood bakeries smelling the scent of sweet pastry and fresh baguettes. I am taking my wrapped tart to one of the benches in the park near Notre Dame and savor every bite while life unfolds in front of me.
But I am not in Paris, I am in Santa Cruz and it is time to share this delicious tart recipe with you. Let’s go back to the IFBC (International Food Blogger’s Conference) in Sacramento that I attended this past summer. While there, my friend Deb (who writes a blog called “East Of Eden”) and I went on an a pre-conference excursion to the California Endive farm and Stillwater Orchards, a pear orchard in the Sacramento-San Joaquin river delta. The delta is a labyrinth of sloughs and an estuary in Northern California. It’s gorgeous country with small rural towns, islands, and tributaries flowing throughout. Most of the land has been claimed by agriculture, pears being one of the fruits grown. There is a Pear Fair in the small town of Locke. Our visit at the end of July was wonderful. The pears were on the trees, ripe and ready to be harvested. After a tour of the orchard, we had a picnic lunch under a giant oak tree. The dessert was a delicious pear crumble.
We all got a bag of pears to take home. I decided to make my pear tart with them. This tart recipe has been a family treasure for many years. Yet I am always in search of the perfect crust. For the blog post, I decided to use a pastry crust known as pâte sucrée, a rich and sweet pastry with a crisp cookie-like texture.
This is an over-the-top salmon dish. Crespelle, an Italian pasta-like version of crepes, makes this a showpiece for a home-cooked meal. The Italians call it Cannelloni Ripieni di Salmone. With a name like this, you can’t go wrong. Crepes or cannelloni are filled with salmon, fennel, shallots, parmesan cheese, crème fraîche and basil. A lemony béchamel sauce puts it all together and creates a memorable meal to share with family and friends. Everything can be assembled ahead of time, which in my opinion is perfect for entertaining.
I found the recipe for the crestelIe in an old Gourmet magazine. I miss Gourmet! I think the crepes give the dish an elegant presentation and add flavor, but you can substitute fresh pasta made into cannoli. Although I have to say, I prefer the crepes.
First, I make the crepes and stack them between paper towels and cover everything with plastic wrap. The béchamel sauce can also be prepared ahead of time, but needs to be reheated before using and maybe thinned out a little. It will save you same time if you can have your fish monger skin the salmon and cut it into bite-sized pieces.
Spring is asparagus time and that is what I serve as a side dish. I cut off the woody ends and peel part of my asparagus. I massage them on a cookie sheet with some hazelnut oil (although regular olive oil is fine), sprinkle some salt and pepper on then bake it in a preheated oven at 375 degrees for 10-12 minutes according to size. I like my asparagus crunchy.
Fregolotta, an Italian giant cookie that is easy to make and the perfect ending for this special meal. Click here for the recipe.
I missed my last book club meeting because I was in Germany. As our next book, our group choose Shantaram by Gregory David Roberts, an Australian prisoner who escapes and lives in the underworld of Bombay. It’s a 936-page epic novel about living in the slums, romantic love, prison agony, criminal wars, spiritual gurus and mujaheddin guerrillas. It’s a huge novel that embraces every human experience imaginable, all framed by a love for India. It was an interesting but long read. I liked it.
This one is a real crowd pleaser. Start any festivity with these savory salt-topped cheese puffs and sparkling wine. They also make a great snack that you can't stop eating.
According to Wikipedia a gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variations. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. Gougères can be made as small pastries, 3–4 cm in diameter; aperitif gougères; 10–12 cm, individual gougères, or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham.
I never made either cream or savory puffs before. But my mom often made large cream puffs filled with sweet whipped cream for Sunday afternoons. She was very good at it and could make them in no time. She used the eggs from her chickens and fresh cream from her farm in Germany. Her cream puffs were large and filling. In Germany, people visit each other in the afternoon to have coffee and sweets. I don't know why I never made them myself and I only ate them when my mom made them. They are called Windbeutel in German, which means bags of wind. I like that name.
When I found this recipe for savory little puffs, I was ready to try them. This is another old recipe from Sunset magazine that was tacked away in my appetizer folder. They were my third appetizer for my book club meeting and everybody liked them. What made these puffs so tasty and good was the strongly flavored, aged cheddar I used and my crunchy sea salt crystals. These little treats are best eaten on the day they are baked. Freeze the rest on a flat sheet and then put them in an airtight container. I put mine in a ziplock plastic bag. If you keep them until the following day, zip them for a few seconds in the microwave. That is what I did with my leftovers. I have to say they are quite addictive.
In the meantime we had our second book club meeting. The Shoppenhauer Cure got mixed reviews. Some people liked it and some did not. We are now reading My Brilliant Friend by Elena Ferrante.
This finger food has it all—it is healthy and low in calories (160 calories for three). Sesame wonton cups filled with smoked salmon, ginger, green onions and avocados. A showpiece at any cocktail party or whenever you want to serve a delicious appetizers.
In my last post, I wrote about my roasted eggplant spread that I served for appetizers at our first book club meeting. I also wanted to add some yummy-tasting appetizers with a wow factor to our meeting. It was like magic. I transformed good old won ton wrappers into the cutest little cups by simply brushing some melted butter over them and arranging them in a mini muffin pan to bake in the oven. How easy is that—and makes a great presentation. The only trick is that you have to own a mini muffin pan. If you don’t, maybe your neighbor or friend has one you can borrow. I deserve no credit for this idea, but my passion for collecting recipes does. This little jewel was hiding in my appetizer folder. It came from an old Sunset magazine.
A light and refreshing desert with a pudding like texture and a crunchy crust. This cake is easy to make.
Right now my lemon trees are full of lemons. I have been picking them as soon as they are ripe and sharing them with friends and neighbors. Actually, my lemon trees are a hedge along the driveway in front of my garage facing a busy street. Often people take some, which I usually don't mind until last year when someone came and picked all my lemons. I was not a happy camper because these lemons are my treasure and I take pride in caring for them. My favorite are the Meyer’s lemons with their thin aromatic peel and fleshy fruit that is sweeter than others. They are a cross between a lemon and a mandarin or orange. Frank Nicholas Meyer, an employee of the United States Department of Agriculture, brought a plant in 1908 from China.
Wouldn't you know, it was Alice Waters of Chez Panisse in Berkeley who made it popular in the 1990s.
I have a jar of preserved lemons in my fridge and a bowl of lemons on my kitchen counter. When I run out of my own lemons, I get some from a mature tree in my neighbor, Josephine’s, garden. She graciously shares them with me. The recipe I'm going to share with you comes from Deborah Madison's cookbook The Savory Way. This one, in addition to her Greens cookbook, have recipes from her days as a chef at Greens, a wonderful vegetarian restaurant near the waterfront at Fort Mason in San Francisco. This restaurant was a pioneer of the farm-to-table movement almost 30 years ago. Anyway, I have used these two cookbooks for many years and they have never failed me. I have made this lemon pudding cake many times and always get rave reviews. It is easy to make and has a sweet and lemony flavor. I serve it with some fruit, like raspberries or blueberries, and sometimes with a dollop of whipped cream.
Here are some more desserts using lemons . Click on the photos for the recipe.
My Lemon and Buttermilk Sorbet is easy to make. It is refreshing any time of the year. A light treat after a heavy meal.
This Almond Lemon Cake has a distinct lemony taste because whole cooked lemons are being used. The almonds add crunch and one can taste a hint of ginger , a delight for the senses.
A compact bread infused with lemon juice. Take a break in the afternoon and have a piece of this tasty cake with a cup of tea.
Hopefully, I will find some time for baking my favorite sweet treats for Christmas. Last year, I baked up a storm, packed most of it to take to the mountains where we have celebrated Christmas many times. As we left on December 23, I got messages from my niece saying that my 91-year-old mother had fallen down and was on her way to the hospital with a fractured hip. I made my poor husband turn around and was on a plane to Germany the next day, December 24, arriving in Germany on Christmas Day. My mom by then had peacefully passed away with my brother's family around her.
I took a tin of cookies with me sharing them at the airline ticket counter and later in Germany. They were a connection to my life in California. Food can be so comforting and nourishing. As long as I can remember, I have baked goodies for the holidays. I don't always bake the same things. My Christmas recipe folder is bulky. Depending on how I feel, I bake different things, some of which I haven't posted yet. For my girlfriend, Marie, I bake the hazelnut
meringue cookies (click for recipe here). My husband's favorite treat are his mom's sugar cookies that my sister-in-law bakes every year for him. His second favorite are my chocolate chip walnut bars (click for recipe here). I like gingerbread cookies, but nobody else does, so I don't make them very often. My Vienna vanilla nut cookies remind me of my childhood (click for recipe here).
My fruit and nut chocolate chunks are a healthy and tasty treat. Click here for the recipe.
I enjoy making individual graham cracker gingerbread house ornaments with young children. These cute little ornaments are a lot of fun and children just love them (click here for the recipe ).
Another staple in my family have been blueberry mini-muffins.These tiny muffins have a crunchy almond sugar flavor with a burst of blueberries and lemon. The recipe comes from an old Gourmet recipe and is my son's favorite.
I hope your holidays are filled with warmth and happiness.
I am back from my whirlwind trip to Germany. It was short, but I was so happy to see my German family and friends. I love them and miss them when I'm here in sunny California. I am fortunate that I can visit them often and stay in touch. Read about my four days in Berlin and my visit with my family on my Wanderlust blog (click here).
It's time to share some of my holidays recipes with you. Every year, I make my country pâté for the lighted boat parade party at my friends’ house. Here in Santa Cruz, people decorate their boats for Christmas and parade around the harbor just after dark. Hundreds of people come to watch, which is the launch of the Christmas season. The pork country pâté is rich but delicious and a great treat for a large party. It has to be made ahead of time and will earn the cook many compliments.
For those of you who prefer a lighter vegetarian appetizer, my goat cheese with fresh herbs olives, and garlic is easy to make and tasty.
For another party, I will make my party rolls, which have been a staple for years. You can fill them with anything you like. There are a meal unto themselves. Enjoy the season!
Even though this turkey is moist, tender and juicy—the gravy puts it over the top. What you have here is a classic turkey with some added depth and flavor. The meat tastes of sage, rosemary, and thyme.
Here we are, the third and final post for my pre-Thanksgiving dinner. I bought a 9 1/2 pound fresh petite Diestel Turkey (I call it the Gerlinde butterball). I can hear you all say that's too small, but it isn't. So far, we had eight servings and several turkey sandwiches —and there is still some left. In the past, I have bought 12 -16 pound turkeys. The Diestel turkey farm is in the Sierra foothills and we drive right by it when we go to the mountains.
My turkey has several components. It is dry brined with herbed salt. I then put herbed butter under the breast skin and cover the top of the bird with cheesecloth soaked in butter and turkey stock. I make my own turkey stock the day before, using the neck bone and gizzard. The stock adds great flavor to the turkey and the gravy.
You will be rewarded for all this work with a great-tasting bird. My photos of the turkey are horrible, as I had no time and it shows. I will replace the photos when I make this turkey again—but in the meantime, bear with me.
There is always something to be thankful for
Wishing you all a Happy Thanksgiving with friends and family
I'm trying to organize my Thanksgiving and holiday recipes. In my previous post, I shared my cranberry ketchup and cranberry sauce recipe with you.
For me, the most important dishes for the Thanksgiving dinner table are cranberry sauce, gravy and stuffing. Forget the turkey. I did for years when I was a vegetarian. In those days, I often created lavish Thanksgiving dinners for friends and family. Since the stuffing was the centerpiece, I would bake it in a pumpkin or some sort of squash, using vegetable broth and making a vegetarian gravy. Now that the turkey has fallen back into grace at our table, I still make the stuffing, but most of the time I bake it in a pretty dish. So if you are a little pressed for time (who isn't these days?), use a casserole dish instead of a pumpkin. Although If you do use a pumpkin or squash, you will most likely end up with extra stuffing that you bake in a dish.
I made the stuffing for my pre-Thanksgiving dinner in our cabin. I removed the seeds and some of the flesh from a little red Kabocha Squash and filled it with some of my stuffing. The leftover stuffing went into a greased iron casserole. The stuffing in the squash was moist while the stuffing in the casserole was crunchy and dry. I preferred the crunchier version but enjoyed the stuffed squash for leftovers. It makes a great lunch with some sauce and pieces of the squash.
Thank you for taking the time to read my blog. It means a lot to me and I love to hear from you .
Comments in English and German are welcome!
the chef mimi blog
East of Eden Cooking
The Kitchen Lioness
good food matters
Chocolate and Zucchini
Cocoa and Lavender
from the Bartolini Kitchen
Saving Room for Dessert