My Thanksgiving 2011 Highlights {In Photos}

My Thanksgiving holiday proved to be another wonderful occasion to celebrate all the blessings that I am fortunate to enjoy--not the least of which are my family and dear friends.  Known as a "foodie's dream holiday", Thanksgiving also represents the perfect opportunity to prepare some of the dishes that make the holiday season memorable--and delectable. 

My family table always goes way beyond--with a bounty of both traditional and not-so-traditional fare.  It's always a good time--made of great memories and good eats!  My contributions to this year's family meal included Citrus & Herb Brined Roasted Turkey, Herb & Sausage Stuffing, and Scrumptious Carrot Cake. 

I hope your holiday was all you hoped for--filled with lasting memories for years to come.  I'd love to know how you celebrated and what dishes you brought to the table.

Happy Eating!

Carrot Cake

A View From the Top

The Main Event--Citrus & Herb Brined Roasted Turkey

Herb & Sausage Stuffing

One of my Aunt's lovely table settings

Special Touches: Champagne Vinaigrette & Herb-Garlic Butter

 

In the grand scheme of a meal, a special dressing or butter may not seem like a big deal, but trust me when I tell you that it is.  In fact, I think everything that brings a meal together--from the quality of the ingredients to the finishing touches--are quite special.  They exemplify the effort (i.e. the heart and soul--and love, in my case) that goes into preparing a delectable meal.

In the case of a vinaigrette and compound butter, you can single-handedly elevate a dish from routine and ordinary to extraordinary and unforgettable.  And recipes like my classic Champagne Vinaigrette and Herb-Garlic Butter will help you do just that. 

When I share with others that I've been making my own dressings (Vinaigrettes, Blue Cheese, Caesar, etc.) for years, they often look amazed.  (And I get it--especially with the non-foodie types.)  However, I then share how easy they are to make, as well as the fact that with the home-made stuff you know--and control--exactly what you're eating.  The added health benefits--along with the fun of creating something delicious on your own--means that you really have no reason not to make your own!  This is equally true with compound butters.

The flavor profiles for vinaigrette and compound butter are as varied as your tastes and imaginations will allow, but for today's purposes, I'm sharing two of my all-time favorites that never fail to satisfy--and solicit the abundant "oohs and aahs" that every dedicated cook loves to inspire. 

So whether you're looking to dress up salad greens and grilled vegetables, or wake up pasta, fish or roasted meats, adding these special touches will take you there--and beyond.

Happy Eating!

Champagne Vinaigrette

Ingredients: 

3 tablespoons champagne vinegar*

1/2 cup extra virgin olive oil

1 garlic clove, minced

1 teaspoon dijon mustard

1/2 teaspoon honey

Kosher salt, to taste
Freshly ground black pepper, to taste

Add vinegar, garlic, mustard, honey, salt and pepper in a bowl and whisk to combine.  Slowly drizzle the olive oil into the mixture while steadily whisking until the oil is fully incorporated and the dressing emulsifies.  Store dressing in an airtight container in the refrigerator for on-going enjoyment.

*Cook's Note: If you don't have champagne vinegar on hand, you can substitute a good white wine vinegar for an equally delicious vinaigrette.

Herb-Garlic Butter

Ingredients: 

1/2 cup (4 oz.) unsalted butter, at room temperature

1/2 teaspoon fresh thyme, chopped

1/2 teaspoon Italian parsley, chopped

1/2 teaspoon fresh rosemary, chopped

1 large or 2 small garlic cloves, minced

1/4 teaspoon salt

Combine butter, herbs, garlic and salt.  Refrigerate (or freeze) until butter has become firm again.  Remove from refrigerator, serve and enjoy! 

P.S.  Tell me, what special touches do you like to add to your dishes?

Image Source

HOW TO EAT: Chicken, Duck and Turkey

If ever there was a season for all things poultry, this is it.  And I, for one, couldn't be more thrilled!  Whether you're talking fried chicken, roasted turkey, Peking duck, or any other variation of these beloved eats, there is an excitement when they're on the menu.

Seasonally timed for your holiday meals, soirees--and beyond (think left overs), comes the latest installation in our "how to eat" series. 

Happy (Poultry) Eating!

Eating Chicken, Duck and Turkey
Eat with a fork and knife.  Fried chicken is only eaten with the fingers at a picnic or a casual family gathering.



Image Source 

Cars & Cuisine: The Cadillac Culinary Challenge Test Drive

BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens

On the heels of what was a most fun--and long overdue--return to my alma mater for our annual homecoming game and festivities on Saturday (we won!), came a beautiful Sunday afternoon indulgence of sleek, luxury cars and scrumptious, succulent cuisine aka The Cadillac Culinary Challenge Test Drive.

With the beautiful Fall weather as the backdrop, it was an afternoon of pleasure for the senses--especially the palette.  The Cadillac sponsor wowed with its fleet of cars ready for the ooing and ahhing and test driving, while also bringing together world renowned chef, Marcus Samuelsson, and local culinary talent, Kenneth Bills, Chef Partner, Fleming's Prime Steakhouse & Wine Bar, Atlanta, for an engaging culinary challenge.

Despite its billing as a culinary challenge/competition, what actually took place was more of a lively (and friendly) celebration of each chef's cuisine, highlighting the secret ingredient, pecans, along with a big heaping of audience participation.  The mutual respect and camaraderie of Chefs Samuelsson and Bills was also evident.  

And the eats?  They were phenomenal.  Chef Samuelsson owned the savory side of the challenge with an amazing dish comprised of BBQ Braised Short Ribs, Spicy Carrot Pecan Salad, and Collard Greens.  (I was one of two fortunate guests to land the full serving of this melt-in-your-mouth delicacy (pictured above), in addition to the tasting samples enjoyed by all the event goers.)  On the sweet side of things, Chef Bills served a decadent Chocolate Pecan Turtle Pie that had self-avowed "non-pecan pie eaters" confessing their conversion!  (Unfortunately, I managed to devour my pie before getting in a photo.)  In the end, both chefs dished up good eats that showcased pecans deliciously.

To cap off the wonderful event, guests were given complimentary copies of Bon Appetit magazine and the recipes for each chef's creations.  I can't wait to recreate them at home.

With a fully satiated appetite and a gorgeous sunset on the horizon, I was ready for my test drive spin in the new Cadillac Sedan.  It was the perfect ending to a superb event--and weekend. 

Happy Eating!

P.S. Enjoy additional photos from the day's festivities below--and let me know how you most like to serve up pecans.

Me and Chef Samuelsson of Red Rooster Harlem

Chef's Station

Chefs Marcus and Kenneth

 

Postcard From Italy: Dolce Vita

A sweet photo memory from my travels through Italy.  Featured here: a feast for the eyes (& taste) in Florence, Italy.

Potluck Etiquette

With the holiday season right around the corner, there's no better time to brush up on your etiquette--your potluck etiquette, to be exact. With the plethora of gatherings and parties that this time of the year brings, you'll surely have ample opportunity to put what you learn to work.

Potlucks are a great way to share food and fellowship--without the entire burden falling to the host/hostess--but is it entirely free form? Are there "rules" or considerations that we can adapt to help us be on our best potluck party-going behavior?

This video, featuring Peggy Post (author of Emily Post's Etiquette), gives some pointers on the dos, don'ts and whatevers of this often overlooked form of dining and entertaining. It's potluck--elevated!

Happy Eating!