There is a great little pizza place down the street from us here in Denver. All their pies are excellent, but in my opinion their white pizza is their best. They do it right by keeping the toppings limited and the sauce in the right proportions.
If you’ve never had a white pizza before, it has a cream base instead of a tomato base which creates some interesting flavors, but comes with some serious hazards. For starters, one of the nice things of a tomato base is that the acid in the tomato sauce cuts through the richness of the cheese and other pizza toppings. With a cream base, you’re adding to that richness instead of cutting through it.
Also, cream has a tendency to burn in the oven and make a big smoky mess so you have to be careful when you’re making a cream sauce pizza.
BUT, all of those hazards are easily avoidable and it’s definitely worth the risk.
If you are a fan of homemade pizza, spend some time making this sauce the next time you are in pizza mode and try it out. I think you’ll love it.
Continue Reading »
I realize that the big day isn’t until tomorrow, but I’m going to be busy busy in the kitchen so I just wanted to write and wish everyone a very happy Thanksgivukkah!
We are having a smaller turkey day this year, but I’m still cooking up a storm. Here’s my menu if you need any last minute ideas!
My Macheesmo Menu
Turkey: I’m brining mine using my apple cider brine. Guaranteed good turkey! It does take some extra prep, but if you have the time, brining is the only way to go.
Gravy: I’m a classic gravy guy. Nothing fancy here. I cook the giblets from the turkey separately and boil them to make a stock, then use that stock with the turkey drippings to make my brown gravy.
Rolls: Gotta have rolls! This year I’m remaking the sweet potato parker rolls I made last year!
Cranberry Sauce: Cranberry sauce is my favorite part of the meal. I don’t really have a recipe for what I normally do, but I like to roast the cranberries so they caramelize a bit and then I mix them with some sugar, orange juice and zest, and call it a day.
Stuffing: I’ve tried probably a half dozen to a dozen stuffing recipes over the years and my friend Marquis’s stuffing is still the best I’ve ever had. It’ll be on my table.
Onions and Chestnuts: This is a new dish for me this year, but I saw it and had to add it to the menu. You can find the recipe here at the bitten word.
Mashed Potatoes: Nothing fancy here! My Mother-in-Law always handles these and makes some mean mashed potatoes. I’m sure she uses ZERO butter…
Some Sort of Veggie or Salad: Undecided as of yet, but I like to have at least some sort of green or salad on the table. If I’m feeling feisty, I might try this kale and farro salad.
PIE: Betsy suggested that we possibly didn’t need a pie this year and I spit beer all over the place. OF COURSE WE NEED PIE! I’ll probably do a classic pumpkin version, but might also do a raspberry cream one…
Have a Great Holiday
I hope everyone has an excellent holiday and relaxing weekend. I’m taking the rest of the week off from posting, but I’ll be back on Monday!
The after-Thanksgiving turkey sandwich is an American institution, but might I be so bold as to suggest a change up this year?
It involves a chopped, savory, slightly sweet turkey with a spicy sriracha mayo and lots of pickled spicy veggies.
It’ll have you questioning your turkey sandwich roots!
Continue Reading »
Last month, Betsy’s mom was in town and we went out to eat at a really awesome restaurant here in Denver called Beast + Bottle. They focus in great brews and wines and also do head to tail cooking which is awesome.
While a lot of the dishes we had were amazing (watermelon and pulled pork), the one that stuck with us all was a simple corn souffle. It was incredibly light and airy, but still rich.
I made a mental note to try to reproduce it and was actually thinking about adding it to the Thanksgiving menu this year.
I’m obviously not sure how they make their version, but I think I got pretty close and it’s definitely a really special dish.
Continue Reading »
Breakfast is sometimes a nuisance over the holidays. I mean, everyone has to eat it, but it sometimes just gets in the way – especially if you have an entire day of cooking ahead of you.
But what if I told you there was a better way? A strata way.
Strata, if you don’t know, is a classic baked dish that usually involves layers of custard mixture, veggies, and cheese. You could add meat to it, but my favorite strata recipes are always heavy on the veggies.
The best thing about this dish? You make it the day before so breakfast is as easy as popping it in the oven. What’s better than that?
Continue Reading »
Bets and I are headed to Nashville this weekend for a much-needed Thanksgiving break. We tend to spend Thanksgivings with Betsy’s family in Nashville, but last year we skipped it because it turns out flying from the middle of nowhere to the East coast is expensive.
Now that we are close to a major airport though it’s easier for us to get there and I’m really looking forward to it. We don’t have a ton of plans for the week but we are going to Rolf & Daughters one night and also seeing some live music.
I’m in charge of Thanksgiving, but we are keeping it low key this year. Well, as low key as I can make Thanksgiving obviously. There will still be a full bird, homemade pies, and lots of yummy sides.
No poll this week because of the holidays and travel.
Crescent Dinner Rolls - There is a very popular packaged product that people use to make crescent rolls and I’ve used them before for quick recipes. But, if you have the time, this homemade version looks spectacular. Flakey and lightly browned, I feel like I could eat a dozen of these. (@ Recipe Girl)
Vegetarian Thanksgiving - Veggie-friendly people get the short end of the stick sometimes during the holidays. That simply shouldn’t be! Be sure to be thoughtful of guests who are vegetarian. Here is a beautifully designed page that has some great starting ideas. (@ A Couple of Cooks)
Thanksgiving Stuffing – The smart trend is to stop stuffing birds these days. It makes it harder to cook the bird. It almost guarantees an overcooked bird if you do it. That doesn’t mean you shouldn’t make it though. Just cook it separately. This is a great starter recipe and ratio. (@ Ruhlman)
Turkey Fried Rice - I made an entire meal plan of leftover ideas this week for Macheesmo Meals subscribers and I’m also posting a fun leftover idea next week, but here’s yet another good one. (@ Tablespoon and Food in my Beard)
This Week’s Meal Plan
Since this week is a holiday week, I decided to do something different for the weekly meal plan and just listed some of my absolute favorite leftover meals for Thanksgiving day leftovers. You can sign up now for Macheesmo Meals and get a free week to try out this plan and the others (there are now over a dozen total) and see if you like them!
Click here to get started!
Awesome Nashville photo by Jim Davenport.
I am constantly seeing strange food hacks on the Internet and sometimes I’ve very skeptical whether or not the methods actually work. Stuff like, Hey! You can cook an egg in plastic!
Well, sort of.
But this method made a lot of sense to me. I was really happy you all voted for it. Waffle irons get hot and they also provide some pressure and both can be used to make really solid hash browns.
Normally, to make very crispy hash browns in a skillet, it’s going to take 20 minutes or so, but these take about 10 and are completely stress free. Because the waffle irons are at a set temperature, it’s almost impossible to burn the hash browns. They just get crispy and beautiful.
I loved this method, especially if I’m only making hash browns for one or two.
Continue Reading »