for those who burn to learn

21

Nov 2016

Spicy Pork Sausage and Chestnut Dressing for Thanksgiving

Posted by / in Holidays, Recipes, WCSH6 /

I know these are fighting words, (my mother always argues with me about this topic) but I don’t ever stuff my bird. Stuffing insulates the turkey, thereby slowing down its cooking. It also almost guarantees that the turkey will be cooked unevenly. To eliminate this headache and to have the most control over the temperature of my turkey and my savory treat, I cook the bird separately and the stuffing separately. When you cook the stuffing outside the bird, in a shallow casserole pan, it is called “dressing”.

This Italian American recipe is one of my Thanksgiving favorites. It is adapted from the recipe of Food Network star Giada De Laurentiis who received the ingredient list and method from her Aunt Raffy. I love the flavors of the original dish, but I made several changes. Giada uses only cornbread. I prefer a mixture of challah bread and cornbread. The texture is softer and more luscious with the addition of egg bread. Giada likes turkey sausage. I find it too dry so I substituted fatty pork sausage. I’ve also adjusted the seasonings and added organic pine nuts which I crave. This recipe is greatly enhanced if you use your own homemade stock rather than canned broth. Of course, stuffing recipes are easily adaptable and, you may add or omit most things in this recipe to suit your needs and preferences.

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    23

    Nov 2015

    Bittersweet Chocolate Chocolate Tart

    Posted by / in Holidays, Into the Fire Blog, Recipes, WCSH6 /

    In 1968 I flew all alone to Paris. To this day, I don’t know how my favorite Aunt who had recently married a French man named Alain Darmon, convinced my overprotective parents to allow me, an eleven-year-old with extremely limited life experience, to board a jet, let alone travel overseas, but miraculously, my Aunt prevailed. I had sundaes before, but never accented with crisp meringues. I knew what French fries were, but had no idea that they tasted even better when you dipped them into a sauce made of mussel juice, garlic and butter. And who, I wanted to know, was the genius who decided to marry buttery crisp bread with chocolate logs? I confess, that although I now spend much of my time cooking delicious rustic Italian food, my palate was first awakened by French chefs and Paris holds a special place in my heart. I stole the filling for this bittersweet chocolate tart recipe from the famed French chef Joel Robuchon and the crust from acclaimed French born chef Alain Ducasse. The technique of rolling out the chocolate crust before it is cold is not difficult to do if you sandwich the dough between two sheets of plastic wrap and then freeze the dough for ten minutes before trying to release it into your tart pan with the removable bottom. Since you must blind bake this pie, I like to do this the day before Thanksgiving. The filling is a cinch to make and since the pie should be eaten warm or at room temperature, you can make the filling quickly and then bake it off just before your guests arrive. You should use a chocolate that is between 65-70% cocoa and my favorite chocolate to use for this recipe is Valrhona. I also use a serrated bread knife to shave the chocolate before I toss it in the warm milk/cream mixture. What an amazing, decadent little tart this is. After your guests bite into it, they will probably murmur: “Vive la France!” which is an especially moving sentence to say out loud this Thanksgiving.

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