Is stuffing the overwhelming favorite Thanksgiving dish? According to the Foodbuzz Poll it is. I had no intention of posting my unfancy traditional stuffing recipe until I saw the poll results tweeted yesterday. If stuffing is indeed the jewel of the holiday buffet, we certainly can’t keep “The Stuffing Everyone Loves” recipe to ourselves…
What makes this stuffing different than the ubiquitous mushroom sage stuffing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like mom’s, only better. And everyone loves it. Ciabatta, lots of fresh parsley and butter-fried sage, fresh-made rich flavored giblet stock, a higher vegetable to bread ratio, lots of crispy crust, plenty of butter, no “surprise” ingredients – it simply exceeds expectations.
After a decade of sharing our Thanksgiving gratitude on place-cards, we have a spiffy new ambassador for sharing our thankfulness! It’s a Gratitude Tree. In the past, we would put a place-card and pen on the table at every setting. During the beginning of the meal everyone was encouraged to write their sentiments on the card. We saved these cards year after year so each guest could reflect on past years’ appreciation.
This year everyone gets a personalized paper leaf on which they can express their gratitude. Then after dinner, the leaves are hung on the tree. Guests can read and share tributes throughout the week. We’ll save the leaves, which will re-appear on the tree in years to come…as our tree blooms with an abundance of joy, thankfulness, and gratefulness.
Fuyu Persimmon Tarte Tatin
Persimmon is a most understood fruit. Those who “hate” persimmon probably do so as a result of a confusion between fuyu and hachiya varieties.
If you attempted to eat an unripe hachiya, that is certainly the cause of your disgust. An unripe hiachya is super-tannic and can taste like chalk or bark. Or worse. Its astringency makes it totally unpalatable. A fully ripe hachiya, however, has the consistency of jelly and is sweet and rich. And a ripe fuyu has a firm texture and tastes like a honey-flavored apple. Now, who “hates” that?
Persimmon has the pizzazzy color and flavor of autumn and makes a great fruit for a tarte tatin. Be sure to use fuyu persimmons and save the RIPE hachiya for something else.
An autumn affair! Oh, I am in love. He is fresh, sensuous, healthy, and playful.
He is simultaneously familiar and exotic; simple and complex.
His diverse tastes always reflect the season. And he is absolutely gorgeous.
He is New Nordic Cuisine.
wild carrot flowers
We are experimenting with New Nordic for the first time. My fellow passionate cooks, Lauren and Gail, join me in the kitchen to create this titillating dinner. Ingredients for the six-course meal include Norwegian goat cheese, wild herbs and flowers, berries and seeds, smoked fish, quail, grainy breads, root vegetables, and fresh fruits from the farmers’ market. Each dish is inspired by nature. We’ve attempted to present and garnish the plates in the sensual & earthy New Nordic style.
The setting is natural-organic-minimalist. White china, set on a large mahogany table sans cloth. The centerpiece and decoration is created from foraging…sticks, twigs, fruit from the vine in our gardens, and rocks and driftwood from the beach.
Our goal was to transport our dinner group of five, as well as Taste With The Eyes’ readers, to experience the essence of Fall in Scandinavia, Finland, and Iceland via my home in Los Angeles. We were inspired by the beauty of New Nordic Cuisine, by the distant land’s cutting-edge chefs’ pure artistry and commitment to local, seasonal, and sustainable.
“Please serve SCALLION BEEF on game day!”
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be a part of their fabulous Cooking Group.
For October’s event, to celebrate the beginning of football season, they are hosting a 5 Star Makeover Tailgate Party. The theme: “Whether you watch American Football or the World’s Football, pick your favorite pre-game dish and give it a gourmet spin.”