© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
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.
One of the most iconically-American (and especially Southern) condiments is salt-brine-fermented hot pepper sauce. Usually made from tobascos (the pepper variety, not the brand), this kitchen staple and table condiment is a snap to make, especially if you have a glut of chiles on hand. Here in East Tennessee, chile season is still in full swing, and many varieties thrive here.