This year, like last year, I’m going to my friend’s for Thanksgiving, and like last year, I’m bringing something. It’s also my son, Spane’s birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December – so watch for recipes!
I have talked about going to my Grandmother’s house and the wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.
But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I’m going to make this year. It’s from Chef Bryan Voltaggio.
Update: This cranberry compote is my new cranberry side dish. It’s tasty and sophisticated but not so much that kids won’t like it. It’s not too overly sweet like the stuff in the can.
A few weeks ago, I bought an electric skillet at the Goodwill Store. My parents always had one, and I thought it would be a good idea to have one, just in case Bertha was broken. Then, when Father’s Day came, I was reminded of the wonderful pancakes my father would make in the electric skillet on Sunday mornings. This morning, with fresh blueberries in hand, I continued the Boswell tradition by making pancakes in the electric skillet.
When I buy blueberries, I use some of them for pancakes and the rest for making Blueberry Muffin Morning Cake. But, it’s getting hot, and I really don’t want to heat Bertha if I don’t have to. Why not combine the two?
You have to try these pancakes. Making pancakes from scratch is really easy. As a matter of fact, you can just put the dry ingredients together and put them in a sealed bag for later use. Then you only have to add the liquid ingredients.
Braised oxtail with wine for hours is tender and juicy. When I was a little girl growing up in Germany when we had Oxen Shvantz Suppe it was always a real treat. They are wonderful on a cold, rainy winter day.
Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.
I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.
If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.How to Char Chilies
Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!
Barbecued Potato Chip Tuna Casserole may not by the prettiest casserole in the world, but it tastes very good. My mother would make this if we had leftover potato chips. My mother wasn’t much into snack food, so this was not something we had a lot, but it is one of those comfort foods that I remember fondly.
This lasagna with ricotta, spinach, and sausage is rich and delicious. It’s time-consuming but a lot of it can be made ahead, so enjoy it with friends, a big salad, and a bottle of red wine.
Award-Winning Apple Brown Betty with Red Hots Sauce
This award-winning Apple Brown Betty is served with deep-fried apple skins and Cinnamon “Red Hots” sauce. Share with a friend. It will get rid of the doldrums quick as can be!
Mac and Cheese is one of everyone’s favorite foods, for kids from 2 to 92. This is a creamy style that you can make with any kind of pasta you happen to have around. Enjoy!
I love this simple, classic French dish, and it is easy to make at home. The only two things that are necessary are the ability to slice potatoes thinly and having a good heavy pan that you can put in the oven. I have both of those.
