Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends: Guess What You're Doing this Weekend?
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You're making your pie dough! Go on, grab your butter. I'll wait for you. We're doing it together. Right now. I promise you it's easy. And it will feel so good tucking these rounds into your freezer, and crossing off that to-do!
Correction!Last week, I shared a recipe and method for making a double batch of the peasant bread. Many of you noticed that the flour amount was wrong: it should be 8 cups of flour (I had written 4). The updated recipe/method can be found here: 2x Peasant Bread Updated!This week I brined and roasted one of those two turkeys I bought last week. I froze the meat and carcass. This is my thought process: rather than roast two turkeys this Thanksgiving, I'll roast one. As a refresher, because I roast small-ish turkeys (12 pounds), we never have enough meat to satisfy our post-Thanksgiving needs. This is my solution. I'll thaw the meat I froze this week a day before Thanksgiving so that it's ready for our post-Thanksgiving sandwiches, meals, and beyond. I've updated my How to Brine and Roast a Turkey with new photos and notes 🦃🦃🦃🦃
PS: This Javelin Instant-Read thermometer is very reasonably priced and very good: You'll want it when you're testing that bird for doneness! It's Here!Friends, I've finally updated my Thanksgiving post. As always, it's mostly the same as the previous year's, but there are a few updated notes, and I will continue to update it as I think of things. You'll find recipes for my favorite stuffings, potatoes, pies, rolls, sauces, sides, and more 🎉🎉🎉 Find a few of my favorites below: Simple Salad with Apple Cider Vinaigrette Butternut Squash Lasagna (A show-stopping vegetarian entree.) Sister Pie's Salted Maple Pie
Bourbon Pecan Pie (No Corn Syrup) PS: Perfectly Moist Pumpkin Bread 🎃🎃🎃 In Case You Missed It
Roasted Turkey Stock (Wings, Make Ahead) Basil Oil Like You'll Only Dreamed
In Friday's pizza newsletter, I shared a recipe for homemade basil oil from Justine Doiron's new book, Justine Cooks.
Thank YouThank you to all who have ordered Pizza Night.
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A few weeks ago, while checking out at the grocery store, I impulsively purchased a holiday-bread themed magazine. What caught my attention was a homemade "take-and-bake" roll recipe. It called for baking the rolls at a very low temperature, 300ºF, just until the rolls reached an internal temperature of 175ºF; then cooling and freezing. When you were ready to bake, you simply popped that pan in the oven. As one of the most frequently asked questions I receive this time of year is "How can I...
I bought my turkeys! And made my bread for the stuffing! And stashed them both in the freezer. Friends, I never do these sorts of things, but I've decided: This is the year. This is the year we are going to be so organized that when Thanksgiving morning arrives, we're going to be bored — we're going to be sitting around with our crosswords, twiddling our thumbs, sipping our punch, wondering what else we could do: meal prep for the following week? Well, we can dream anyway. Last week, I shared...
Hi Friends, A few weeks ago I pulled up a Google doc I had made last December, roughly a week after Thanksgiving, with my notes from the occasion. Here they are: Turkey was delicious. It was done in 1 hr. 50 minutes. Gravy wasn’t very thick when first making it, but it thickened right up on Thanksgiving. Loved the roasted turkey stock, Gourmet’s old recipe, used it in everything: potatoes, stuffing, gravy. Mixed pie fillings on Tuesday. Parbaked the crusts on Wednesday morning. Baked the pies...