Monday, November 28, 2011


Sunday, November 27, 2011

A Rooklicious Thanksgiving Feast

This year's Thanksgiving was one of the best. It's truly one of my favorite holidays--good food, warm fires, conversation and laughter, and eating, eating, eating. I'm still full from Thursday.


This year we started off in the afternoon with bowls of mulligatawny soup, meat, cheese, crackers, shrimp, and veggies as the fragrance of roast turkey and mulled wine filled the air.

When dinner was served we indulged in fennel salad, cranberry sauce with pears and oranges, ambrosia, rosemary and garlic smanging mashed potatoes, brussels sprouts with walnuts and garlic, and stuffing muffins.  

The turkey was one of my best yet--I think I've really perfected my technique. The skin of the turkey was golden and crispy after being coated in butter, sage, rosemary, and thyme (cue singing now), and the flavors of apples, onions, garlic, celery, and carrots flavored the turkey from the inside out. I also made a killer gravy from the buttery drippings to accompany the turkey.

And of course no meal is complete without a nice glass of wine. Hope everyone had a fantastic Thanksgiving this year. Cheers!

There's Nothing Quite Like a Good Piece of Meat

Meat. You know you love it. You know you want it inside of you...(er, I mean, inside of your belly, of course). But seriously, fellow foodies (minus those of the vegetarian persuasion)--a gathering of friends and family for a holiday like Thanksgiving is simply not complete without some delicious, delightful slices of meat.

Look at this meat. Look at it. I mean, come on, it's just a thing of beauty waiting to be devoured! Which is exactly what we did as the turkey and side dishes cooked away in the afternoon of Thanksgiving. We had prosciutto, soppressata, capicola, and pepperoni from Micucci Grocery in Portland, Maine, and some ultra-decadent, home-made pork terrine wrapped in smoked bacon. Amazing.

We also indulged in some tasty cheeses and olives. Featured here are drunken goat cheese, stilton blue cheese, and a nice wedge of creamy brie. 

Tuesday, November 15, 2011

Act of Translation

"...ingesting food is our primary act of translation, in which the mouth is a portal for both eating and speaking, for ingesting the world of things and articulating the world of ideas." 

--Betty Fussell, "Translating Maize into Corn"

The Chef Does Everything but Cook...