Lucky me! I took the day off work yesterday to grocery-shop and prepare for Thanksgiving cooking, and I got to hear Ina interviewed on NPR's "Talk of the Nation"! So now I know how I'm going to do the turkey: super-easy and pretty much nothing. Butter, salt, roast, done.
'Cause, you all know how I'm about simplicity when it comes to cooking. Uh-huh. Well, I am basically practical, but that doesn't mean I can't apply my very own brand of insanity to to it. With Laura and Ryan here as willing guinea pigs, I'm going all-out. Turkey, 2 kinds of stuffing, 3 vegetables, mashed potatoes, candied yams, cornbread, an oddball chestnut dish, cranberry sauce (from fresh cranberries of course, mulled wine and 3 desserts. And a roasted butternut-squash-pumpkin soup today just...well, just because I had the squash and needed to use it.
Good thing I watch so much Food Network: do the desserts first, they take the longest. My experience with baking now also tells me that anything that involves fruit preparation (e.g. peeling and slicing apples) is very time-consuming. Pumpkin pies are really easy by comparison.
I made a pumpkin pie, an apple galette and Canadian butter tarts with pecans today for Dave.
Ina highly recommends making things in advance so you can be part of the party. I agree. She also strongly suggests not making too many things -- there's no need to, and unless you're feeding a frat house, guests really appreciate quality, not quantity. This latter I have trouble heeding, and it encroaches upon the former. Which is why at 11:30pm I'm on my way to the kitchen to work on another stuffing!! Ina, save me from myself!
11/24/2010
1 comment:
Discovered those pecan micro-pies work for breakfast too.
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