Make a pie crust. Prick the crust with a fork, and/or cover it with a circle of parchment paper and sprinkle it with pie weights, then blind-bake the crust until it just starts to brown (10-15 minutes). Prepare 1 pound of pumpkin puree. You can purchase this in a can, or make it fresh by roasting a
How to make a proper brown gravy — it’s just like making a Béchamel cream sauce, except that instead of melted butter, you start with the fat and drippings collected in the pan after roasting meat: Roast meat in a roasting pan, then remove from oven, let it rest for a bit, and remove it from
For Thanksgiving this year, Piglet roasted two small turkeys instead of one, and was pleased with both the flavor and the shorter cooking time. Here’s her technique: The day before cooking, “dry brine” the turkey by rubbing it with half a cup of coarse salt and a mix of dried herbs and spices. Air-dry in
Peel and coarsely cube five giant (or ten small) sweet potatoes. Add to a pot with a stick of butter, 1.25 cups light brown sugar, a half cup of water, salt and pepper. Simmer on medium around 45 min, stirring occasionally, until potatoes are soft and syrup has thickened to a glaze.
Scrub and slice two large bunches of carrots. Add to a pot with a stick of butter and a cup of maple syrup. Simmer on medium around 30-45 minutes, uncovered and stirring occasionally, until carrots are soft and syrup has thickened to a glaze. This can bubble away on the back burner without much attention
Preheat your oven to 350°. Cake pan: 9″ round, 9″ square, 9×12″ rectangle, two loaf pans, or equivalent. Butter the inside of the cake pan. 1/2 cup butter (1 stick, at room temperature) 1 cup sugar Combine the butter and sugar and beat until creamy. (Use a stand mixer if you have one, or an
1/4 cup stone-ground grits 1 cup water butter salt This makes a single serving of grits. Multiply as needed. Bring water, butter & salt to a boil. Stir in grits. Turn down heat to medium-low. Simmer covered, stirring frequently, for ~30 minutes, until thick. Taste for doneness. Salt and butter to taste. Variations: Near the
3 cups water 1 cup steel-cut oats Bring water to a boil in a covered pot. Add oats. Turn down heat to a simmer. Stir frequently, then occasionally, while simmering uncovered for 20 minutes. If you remember to throw the oats and water into a pot the night before, you can bring the covered pot
By way of http://www.cooks.com/rec/view/0,175,148173-252198,00.html Waffle iron! For reference, my grandfather’s recipe, attributed to Mrs. Mary Charlton Ligon:
My pancake go-to recipe has always been the classic Joy of Cooking receipt. However, I rarely make it because I find the measuring fiddly, and because it works best made the day before, resting in the fridge overnight. And to be honest, my son just doesn’t like pancakes enough to make that worthwhile. So, I