'Tis the season to season! Family is arriving and I'm busy in the kitchen, whipping up delectables. My feet ache already so this post is short and easy. Just a few quick hints and kitchen shortcuts from me to you.
This pepper is great in stuffing. I like the very subtle smoky flavor. I also sprinkle it in cheesy potatoes for the day after Thanksgiving. The jar is pricey but lasts a long time.
Milwaukee Iron is delicious on any comfort food. It's a yummy way to jazz up plain ole frozen corn. The Spice House, here in Milwaukee, created it to commemorate the 95th anniversary of Harley-Davidson, also a Milwaukee original.
In last week's gravy recipe, I referred to French salt. This is the kind I use. My grocery store carries it.
If you have the oven space, this blasted broccoli is the best roasted vegetable recipe ever, I kid you not. I now make two trays because it gets gobbled up like popcorn. Here's the recipe from the Milwaukee Journal-Sentinel. The smaller you cut the stalks, the better. The drier the broccoli, the better. Also, the recipe states that you should use your oven's convection setting, if possible. They're right. I've tried it in a non-convection oven and it doesn't turn out nearly as crispy.
I love cranberry chutney. This year, I'm serving it with cardamom whipped cream.
If you don't want to roast an entire turkey, this recipe is super easy and yields a rich stock for gravy. I make it once a month all winter long. The next day, we have Monica's turkey sandwiches with the moist-maker middle.
Have a wonderful holiday!
P.S. The salt and pepper shakers are new in the shop. They remind me so much of my parents. My mom is peppier than a Milwaukee Bucks cheerleader and my mustachioed father is salty in that interesting, unexpected way that all immigrants share when they verbally go to town in a non-native language. Photo by Renn Kuhnen.