© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
As a child, I never understood quite what my grandmother meant when she said that time goes by so quickly. Children are chronically impatient, and I was no different. I was always in a hurry to go somewhere. I craved new experiences like the body craves water or food. It was an elemental desire. Visceral.
Puff pastry is perhaps the holy grail of baking. It takes practice, patience, and time. I completely and totally understand why most people just buy it frozen. Making puff pastry at home, especially if you're strapped for counter space, is a little bit much.
There are two clear, stackable plastic bins on the top shelf of my refrigerator. Our refrigerator is mostly a war zone where condiments, pickles, and a half gallon jar of sauerkraut vie for space with half-empty bottles of wine, containers of leftover chicken soup, and a truly irresponsible amount of jam and butter.
As an omnivorous member of the food community, I feel that I have a confession to make. I am an ex-vegetarian.
I know a lot of people who used to be vegetarians, and even though we've all more or less come to terms with meat-eating for various reasons, many of us still feel very conflicted about meat.
Happy Thanksgiving week, folks! Before we sign off to enjoy our own Thanksgiving holiday, here's a list of Joy Kitchen recipes that may help you in your preparations. Godspeed!
Last week, a friend who runs an ice cream-related business hired me to help him with a catering event. He was in charge of the dessert course for a charity event, the attendees of which numbered around 270. He's the ice cream guru; I was brought on for my experience doing private parties and plating more desserts than seems reasonable.
One of the small mercies of life is that February only has 28 days. I know there are real reasons for it, involving Romans and lunar calendars and such, but I like to think of it as a small blessing--the fact that cold, gray February is just a little shorter.
Last year around Thanksgiving when I was working at the restaurant, our chef asked me to make something like 30 quarts of cranberry sauce.