A place at this table.
A huge network of love and support.
Food glorious food.
My amazing, incredible, beautiful little family.
What are you thankful for?
This year for Thanksgiving (yes, I’m finally getting around to the Thanksgiving posts), we initially decided we would be making “green bean casserole that doesn’t suck”. Two years in a row we have made green bean casserole that does suck, and for some strange reason for the third year we decided maybe we should do something different. Who knows – maybe we’re just tired of not wanting to eat our greens?
I looked around for alternative recipes and actually found a few that looked promising, but then I found this recipe in my new Joy of Cooking cookbook (there’s a story behind that – I promise I’ll tell you later) and thought maybe the solution to green bean casserole that doesn’t suck was to skip the green beans! We all love broccoli (and anyone who doesn’t should learn – it’s the vegetable of champions), and we definitely all love cheese, so really how could we go wrong?
Well, we made it. I feel a bit as if I’ve just emerged from a food-coma-induced cloud, only to discover that someone filled my fridge with delicious leftovers.
Since this is my third annual Biggest Little Thanksgiving, I thought I had this down. I thought that making a ton of food was making a ton of food; because it is, isn’t it? I failed to take into account two important factors: 1) the size/quantity of the bird(s), and 2) people, and therefore time.
Do not be fooled by their ordinary appearance. These are not everyday crepes. These are…
Dun dun dun…
May also be used for any special occasion. Or just for breakfast, lunch, dinner, or dessert.
This year for Christmas presents I made my traditional mustard (yes it counts as a tradition after one year), and then I came into an unexpected windfall. Out to dinner one night with Calin’s father at a fabulous local restaurant, I asked the waiter on a whim if I could have the recipes for the red pepper jelly they serve with their zucchini corn fritters. Shockingly, the waiter thought for a minute, then said “Sure, I don’t see why not. It’s not a secret!” And then he brought me a well-edited sheet with the recipe and quite a few illegible notes, a piece of paper, and a pen.
The way the restaurant makes it is not quite the way it should be made for canning, so I had to make some changes. The first batch definitely turned out more like a sauce – not enough pectin, and not cooked long enough. The recipe specifies a temperature, which so far I have never quite been able to reach, so I just got as close as I could. The second time I got a bit closer; the third time I got impatient and didn’t even get that far. They are all fine, but the ultimate liquidity has been a total variable. I’m going to keep experimenting with how much pectin I use, and how long I cook it (since I think that’s the solution to the temperature problem, maybe?).