Pizza!

This is Barbara Kingsolver's family pizza dough recipe, and it's very easy to make. It makes two pizzas about 12" in diameter, but you could also use it to make one giant pizza, or a few small ones. Of course there are infinite topping possibilities, but here are three of my seasonal favorites.


For the dough:

3 tsp yeast
1 tsp salt
1 1/2 C warm water
3 Tbs olive oil
4 1/2 C flour (BK recommends 2 C whole wheat and 2 1/2 C white)

Dissolve the yeast in the water. After it is thoroughly dissolved, add the salt and oil, and then add the flour, kneading well for about 8 minutes. Place the dough in a bowl, cover with a towel, and let rise for approximately 30-40 minutes in a warm place. When the dough has risen, divide it into two balls and roll each out on a well floured board. Transfer to a floured stone or pan and top with the toppings of your choice. Bake at 425 degrees for 15-20 minutes.


Classic Potato Pizza:

3-4 medium yukon gold potatoes
1 Tbs fresh rosemary, coarsely chopped
Olive oil
Sea salt and pepper
Grated mozzarella cheese, to taste

Steam the potatoes until they are just tender. Let cool and then slice into thin slices. Drizzle the pizza dough with olive oil and then arrange the potatoes on top, allowing a little overlap. Sprinkle with sea salt and rosemary, and drizzle with more oil. Top with the cheese.


Sun-dried Tomato and Goat Cheese Pizza:

4 oz soft goat cheese
1 C sun-dried or roasted tomatoes, packed in oil
1 tsp fresh oregano, chopped
2 tsp fresh parsley, chopped
Olive oil
Sea salt and pepper
Grated mozzarella cheese, to taste

Drizzle the pizza dough with a little olive oil and top with the tomatoes, goat cheese (crumbled or sliced), and herbs. Season with salt and pepper, drizzle with a little more oil, and top with the cheese.


Sweet Potato and Proscuitto Pizza:

1/2 onion, sliced thin
2 Tbs butter
1 sweet potato, peeled and diced
1 Tbs fresh thyme leaves
1/8 lb proscuitto di parma
1/4 C grated parmesan cheese
Grated mozzarella cheese, to taste
Olive oil
Ground pepper

In a small pan, cook the onions in the butter over a low flame, stirring constantly, until caramelized. Meanwhile, steam the sweet potatoes until tender. When the onions are finished, spread them over the pizza dough, and add a little bit of olive oil. Layer the potato chunks, the proscuitto, and the thyme, and season with ground pepper. Drizzle with a little more olive oil. Add the mozzarella and sprinkle the parmesan on top.

Lemon Curd

This recipe is from Alton Brown. I used the wonderful Meyer lemons that are in season right now, and I was really happy with the result. I recommend spreading a little on a warm, homemade scone- delicious!

4 lemons, zested and juiced (1/3 C juice)
1 C sugar
5 egg yolks
1 stick unsalted butter, chilled and cut into pats


Fill a medium sized pot with water and bring to a simmer. In a medium metal bowl, whisk together the eggs and sugar, and then add the lemon zest and juice. Whisk until well combined, and place the bowl over the pot on the stove to create a double boiler. Reduce the heat to low and make sure that the bottom of the bowl sits above the water, not in it. Continue to whisk the mixture until it thickens and becomes pale yellow, about 8 minutes- it should coat the back of a spoon.

Remove from heat and whisk in the butter, one pat at a time until they melt. Transfer to a clean container and refrigerate. You can preserve the curd in jars processed in a steam canner for 15 minutes, or keep it in the refrigerator for a few days.

Makes one pint.

Spaghetti with Meatballs

My mother always served spaghetti with Bolognese sauce, rather than with meatballs, but Eric asked me to make it this way the other night, and I think I might be a convert! I based the recipe on one from Tyler Florence, with a few adjustments of my own.


Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed and minced
2 tablespoons fresh thyme
1 tablespoon dried oregano
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef or turkey
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated tomato sauce (Bolognese without the meat or Vegetarian )

Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and herbs and cook until the onionss are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Shape the mixture into meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and serve immediately along with extra cheese.

Third Degree Potatoes

Believe me, I hate Rachel Ray as much as anyone, but I have to admit that I occasionally do take her tips and recipes to heart. This recipe is one that she adapted from Jacques Pepin (who is near and dear to my heart), and I have further adapted it, hence "three degrees." These potatoes are flavorful and buttery, and would be lovely alongside almost any meal.

3 lbs small Yukon Gold potatoes
3 C chicken broth (you could also use vegetable broth)
3 Tbs butter
Small bunch of fresh thyme
6 cloves garlic
Salt and pepper

Arrange the potatoes in a single layer in the bottom of a heavy bottomed pot or skillet. Add the chicken broth and butter, along with several whole sprigs of thyme and the whole garlic cloves (you can leave them unpeeled). Season with salt and pepper. Cover and cook on medium-high heat until the potatoes are just tender.

Remove the lid and with the back of a spoon, or the bottom of a glass, press down on the tops of the potatoes just to crack them open (don't smash them too hard!). Continue to cook until all the liquid has evaporated, and then brown the potatoes on both sides. Garnish with a little thyme and sea salt and serve.

Grilled Sea Bass with Fennel and Olives

I made this last night and it was quite good. I served it with a piece of garlic crostini, which gave a little crunch to the dish.


2 sea bass filets
1/2 pint good Greek olives, pitted and smashed
1 medium bulb fennel, sliced thin
1/2 medium onion, sliced thin
4 garlic cloves, halved
1/4 C fennel fronds, chopped
1 Tbs fresh thyme leaves
1 Tbs fresh rosemary, chopped
1/2 C olive oil
Zest and juice of one lemon
Salt and pepper

Combine the lemon zest, herbs, and olive oil. Season both sides of the filets with salt and pepper and rub with a little olive oil. Place on the grill and cook until the fish is beginning to flake and turn opaque. Flip over, drizzle with half the herbed oil, and cook through.

Meanwhile, sautee the fennel, olives, and onion with the remaining herbed oil and garlic until soft. When the fish is done, serve over a bed of lightly dressed greens and top with the fennel and olives.

Jamie's Goulash

Jamie Oliver has a new show on the Food Network!!! It's all about using fresh produce, straight from the garden (or, in my case, the farmer's market). You know, even if he wasn't kind of cute, and even if he didn't make cooking look like a walk in the park, I would watch his shows because his producers make his food look GORGEOUS. Seriously, it is like pornography! Everything just glistens and the colors are brilliant, and you just salivate watching it. Or maybe that's just me. I'm a little jealous of the Brits, who are currently getting to watch Jamie's other recent effort, "Jamie's Fowl Dinners," which is about where our poultry comes from. What a guy!


Anyways, the show premiered this week with an episode devoted to chilis and peppers, and this is one of the recipes that was demonstrated. Goulash seems perfect for the cold, rainy days we've been having, so I thought I'd give it a go. I cut the recipe in half because I was only cooking for two of us, but we still have leftovers. I think it came out delicious, but I would add more of just about everything except water next time; it was a little runny, and a little bland. Also, I served it over egg noodles, which seems appropriately Eastern European, but Jamie recommends rice. I think a spaetzel would also be really good, but I was feeling lazy.

4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on
Sea salt and freshly ground black pepper
Olive oil
2 red onions, peeled and finely sliced
2 fresh red chiles, seeded and finely chopped
2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
Small bunch fresh marjoram or oregano, leaves picked
5 bell peppers (use a mixture of colors), sliced
1 (10-ounce) jar grilled peppers, drained, peeled and chopped
1 (14-ounce) can good quality plum tomatoes
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream
1 lemon, zested
Small bunch fresh flat-leaf parsley, chopped

Preheat the oven to 350 degrees F.

Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into a deep, ovenproof pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it aside.

Add the onions, chili, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar - this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.

You'll know when the meat is cooked as it will be tender, and will break up easily when pulled apart with 2 forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!

Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with steaming rice and your flavored sour cream.

Chicken Soup

This recipe is from "The New Basics Cookbook." It's perfect for a cold day. I've added some fennel, and I think it would be nice with mushrooms if you wanted to add them at the end. I also set aside a couple of diced carrots to throw in at the end. I recommend serving this with either rice or noodles.


1 chicken (4 lbs)
2 large onions, halved
4 whole cloves
4 ribs celery, with leavs
4 carrots, peeled
3 parsnips, peeled
3 cloves garlic
1 small bulb fennel, quartered
6 sprigs dill
6 sprigs parsley
Salt and freshly ground pepper, to taste
3 quarts water
1 chicken bouillon cube
1 1/2 C cooked peas
1/4 C chopped fresh dill
2 Tbs chopped fresh parsley
2 Tbs chopped fennel fronds
1 C chopped carrots


Rinse the chicken well and ploace in a large soup pot. Stud each onion half with a clove and add them to the pot along with the celery, whole carrots, parsnips, fennel, garlic, dill and parsley sprigs, and salt and pepper. Add the water and bring to a boil. Reduce the heat, cover, and simmer for two hours. Occasionally skim off any foam that forms on top.

Remove the chicken from the soup and allow it to cool. Strain the soup, discarding the vegetables, and return the liquid to the pot. Add the bouillon cube and adjust the seasonings. Bring to a boil and cook, uncovered, for 10 minutes.

Meanwhile, remove the skin and bones from the chicken and shred the meat. Set aside.

Cook the rice or noodles in the broth with the diced carrots. Before serving, stir in the chicken and the peas, chopped dill, parsley, and fennel. Heat through and serve.

Cocktail Sauce (For Shrimp)

I will admit to cheating here: I buy the pre-peeled, pre-cooked shrimps to save myself the trouble, but you could just as easily clean and cook your own shrimp if you so desire. This is Alton Brown's recipe.


1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Combine all ingredients in a food processor and blend until smooth. Refrigerate until ready to serve.

Golden Pear Cream Puffs

I made these for New Year's Eve dinner, and they were delicious! The recipe is from Martha Stewart, and originally was meant to make about 40 cream puffs, but I cut it down a bit. It's definitely a special occasion dessert, as it requires a lot of effort, but I think it is well worth it.


For the Filling:
3 medium pears
6 egg yolks
pinch of salt
1 Tbsp sugar
2 Tbs cornstarch
1 2/3 C whole milk
1 Tbs butter, softened
1/2 C heavy cream

For the Pastry:
1/2 C butter
1 tsp sugar
1/2 tsp salt
1 C flour
5 large egg, lightly beaten (plus one more, just in case)

For the Syrup:
1/4 C butter
3 large pears, peeled, quartered, cored, and cut into 1/4 inch slices
1/2 C sugar
1 tsp lemon juice

Start by making the filling: Peel and core the first pear, and cut into 1/2 inch pieces. Place in a steamer over boiling water and cook until soft, about 15 minutes. Let cool. Puree in a blender until completely smooth.

Whisk the egg yolks, sugar, and salt in a medium bowl. Whisk in the cornstarch. Heat milk in a medium saucepan over medium-high heat until bubbles begin to form, about 3 minutes. Using a ladle, gradually add the hot milk into the egg yolks, whisking constantly. Return mixture to pan; cook over medium heat, whisking constantly, until mixture begins to bubble and becomes very thick, about 8 minutes. Using a wooden spoon, scrape the sides and bottom of the pan as the mixture thickens. Remove from heat.

Pour through a large-mesh sieve into a bowl. Add butter and stir until melted. Add the pear puree; stir to combine. Place plastic wrap on the surface to prevent a skin from forming, and refrigerate until cold, about a half hour.

Meanwhile, make the pastry. Preheat the oven to 400 degrees. Heat 1 C water, the butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally until butter has melted and the mixture is boiling. Remove from heat. Using a wooden spoon, stir in the flour. Return to medium heat, and cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a film on the bottom, about 4 1/2 minutes.

Transfer the pastry mixture into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 2 minutes. Raise the speed to medium. Add the egg and mix until incorporated. The batter should be shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, add a little more egg until it does.

Transfer to a pastry bag and pipe two-inch rounds onto a baking sheet lined with parchment, 2 inches apart. Whisk the remaining egg and a little water and brush over the tops of the rounds.

Bake until rounds are puffed and pale golden, about 10 minutes. Reduce the oven temperature to 350 degrees and bake until golden, about 20-25 minutes more. Turn off the oven and prop the door open with a wooden spoon to release steam; let puffs dry for about 15 minutes. Using a spatula, transfer to a wire rack and let cool before filling.

Now back to the filling: Put the heavy cream into the bowl of an electric mixer, using the whisk attachment. Beat on medium high speed until stiff peaks form. Fold whipped cream into the refrigerated pastry cream.

Transfer to a pastry bag fitted with a 1/4 inch tip. Poke a small hole in the bottom of each pastry puff with a skewer. fill the puffs with pastry cream. Arrange the puffs in a large pyramid, or in small pyramids for individual serving.

Now make the caramel sauce. Melt the butter in a skillet over medium heat. Add pears, and toss to coat with the butter. Sprinkle sugar over the pears. Cook, stirring occasionally, until deeply golden, about 30 minutes.

Add lemon juice and 1/4 C of water. Cook, stirring occasionally until the liquid is syrupy, about 3 minutes more. Drizzle over the cream puffs.

French Toast Bread Pudding

This is a recipe my mother came up with after we fell in love with something similar at a restaurant when I was a child. It's always a big hit at brunch, and is really good leftover. I recommend soaking it overnight, as it gives the pudding a little extra moisture.


1 C heavy cream
1 C whole milk
4 large eggs
1/4 tsp salt
2-3 Tbs sugar
1 tsp vanilla
1 tsp cinnamon
10-12 oz cinnamon challah, cut into slices

Beat together all ingredients except the bread. Break the bread into large chunks and piece it into a greased 8" square baking pan. Pour the egg mixture over the bread. Cover and let soak in the refrigerator at least one and a half hours, or overnight. Bake at 350 degrees for approximately 50 minutes, or until the top is golden brown.

Roast Chicken Redux

I posted some new pics of my (Jamie Oliver's) roast chicken recipe from tonight's dinner. I don't know why I don't make roasted chicken more often; it's so incredibly simple, and always a winner.

Click here for the recipe.

Dad's Potato Latkes

My dad makes these latkes once a year for Chanuka. Unlike the traditional latke, which is made with shredded potato and fried until crispy, these latkes are made with pureed potato and therefore have the consistency of a regular pancake. We like to serve them with homemade applesauce and sour cream.


1/4 C milk
1 egg
2 C raw, diced potatoes (about 2 medium potatoes, or 3/4 lb)
1 small onion, diced
2 Tbs flour
3/4 tsp salt
1/4 tsp baking powder

Put all ingredients (in the order listed) into a blender. Cover and blend on high speed until all the potatoes go through the blades (do not overblend, or the potatoes will be liquified!).

Pour in small amounts onto a hot, greased griddle or frying pan. Fry until golden brown on both sides, turning once. Allow 15 minutes cooking time per batch.

Cake Donuts

Cake donuts are my favorite kind, especially Old-Fashioneds. These ones come from the Food Network and are very tasty. I cut mine into star shapes, because I didn't have a round cutter, and then dusted them in cinnamon sugar.

1 gallon vegetable or canola oil
1/4 cup vegetable shortening
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.

Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.

Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.

On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.

Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.

Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

Yeast Donuts

This recipe is for the fluffier type of donut. They require a little more work, but I think it is worth it! The recipe is from Alton Brown. My only criticism is that the glaze never really set up, so the donuts were a bit sticky. Perhaps more sugar to milk next time? Also, be warned: the dough will seem way too wet, but don't be afraid to really flour it when you are rolling it out, and it will come out fine.


1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
About 2 C all-purpose flour, plus more for dusting surface
Canola or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
For the glaze: 1/4 cup whole milk, 1 teaspoon vanilla extract, 2 cups confectioners' sugar

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Once the donuts have cooled, make the glaze. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water.

Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Rice Pudding

I've been making this recipe on cold and rainy days for years. It's really more of a traditional Arroz con Leche than a real "pudding" (because of its lack of eggs), but it's delicious. Be warned: you will need to stand over the stove, stirring, for about 45 minutes, to keep the milk from burning.


1 C arborio or short grain rice
3 C milk
1 cinnamon stick
1/2 vanilla pod (or 1 tsp vanilla extract)
1/2 C sugar

Combine the rice, milk, cinnamon and vanilla in a pot and bring to a boil. Reduce the heat to a simmer, and stir constantly until the rice is soft, and most of the liquid has been absorbed. If you need more liquid, you can add more milk or water. Once the pudding has reached the desired consistency, stir in the sugar. Top with a sprinkling of cinnamon.

Candied Cranberries

I got this recipe from Lisa the other day and was really excited to try it. The berries were very tasty, but the sugar didn't stick to them very well. I think it might help to make the sugar syrup a little more dense, by adding only one cup of water, instead of two.


2 C fresh cranberries
2 C granulated sugar
2 C water
3/4 C superfine sugar

Bring the water and granulated sugar to a simmer, stirring until the sugar dissolves. (Be sure not to boil the mixture or the cranberries might pop when you add them.) Remove from heat and stir in the cranberries. Transfer to a bowl, cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use (cocktails, etc.). Place the superfine sugar in a shallow dish and roll the cranberries in it to coat. Spread the berries in a single layer on a baking sheet lined with parchment, and let stand for one hour at room temperature to dry. They can be stored for up to a week in an airtight container.

Farro with Sweet Potatoes and Feta Cheese

1 1/2 C farro (wheat berries)
3 large sweet potatoes or yams, peeled and diced
1/4 C feta cheese, crumbled
1 medium onion, sliced thin
1 Tbs olive oil

Start by soaking the wheat berries overnight in water. Drain and rinse well.

In medium pot, bring to the farro to a boil with 3 C water, and simmer for about an hour, adding more water if necessary, until soft. Meanwhile, heat the oil in a pan and add the onions. Cook slowly over low heat, stirring frequently, until caramelized.

Steam the sweet potatoes until just tender. Drain and set aside in a bowl. Add the farro, onions, and salt and pepper. Top with the crumbled feta cheese and serve at room temperature.

Martha's Cranberry Meringue Pie

This recipe from Martha Stewart was a huge hit last year, and as far as I'm concerned it will always be a staple of my Thanksgiving meal. A little lighter than pumpkin or pecan pie, it's a refreshing treat after a heavy dinner.


3 3/4 C fresh cranberries (or frozen ones)
1 3/4 C sugar
3 tsp finely chopped orange zest, plus 1/2 C orange juice
1/4 tsp salt
1/8 tsp ground cinnamon
Pinch of ground cloves
4 Tbs cornstarch
4 large egg whites
Pinch of cream of tartar
1/2 recipe pie dough


Preheat the oven to 375 degrees. On a lightly floured surface, flatten the dough slightly. Sprinkle the dough with 1 tsp of orange zest, and fold over. Proceed to roll out to 1/8 inch thick. Fit into your pie plate, pierce the bottom with a fork, and freeze for 15 minutes.

Line the shell with parchment and fill with pie weights or dried beans . Bake for 15 minutes. Remove the weights and parchment, return to oven, and bake until just golden brown, about 5 minutes more. Allow to cool on a rack while making the filling.

Bring 2 1/2 cups of cranberries, 1 1/4 cup of sugar, and 2 cups of water to a boil in a saucepan. Reduce the heat and simmer, stirring occasionally, until the berries have burst, about 5 minutes. Pour through a sieve and discard the solids. You should have about 1 3/4 C of liquid- if you have less, add water.

Bring the strained cranberry juice, 1/4 cup of sugar, the remaining orange zest, spices, and remaining cranberries to a boil, stirring occasionally. Reduce heat, and simmer until cranberries are soft, about 3 minutes.

Meanwhile, stir the cornstarch, orange juice, and 1/4 C water in a bowl; whisk into the cranberry mixture. Return to a boil, stirring constantly until translucent, about 1 minute. Pour into the pie crust, and refrigerate until set (at least an hour, or up to overnight).

Preheat the broiler. Put the egg whites and remaining 1/4 C sugar into the metal bowl of an electric mixer set over a pot of simmering water. Whisk until the sugar has dissolved and the mixture is hot to the touch. Attach the bowl to the mixer and beat until foamy on medium speed. Raise the speed to high and add the cream of tartar. Beat until glossy peaks form, and spoon over the pie.

Set the pie under the broiler until the top is browned, about 30 seconds. Be careful not to burn!

Pumpkin Pie from Scratch

I'm not knocking canned pumpkin, and goodness knows I've used it many times before with excellent results, but in my book nothing can beat pie made from fresh pumpkin. If you can't get fresh pumpkin, or don't have time, canned will work just fine. This is James Beard's recipe.


1 medium Sugar Pie pumpkin (should yield 2 cups of flesh), or Butternut squash
3 eggs
1 C brown sugar
1/4 tsp salt
Ginger (I like to use fresh ginger, but powdered is fine)
Cinnamon
Cardamon
Ground Cloves
Nutmeg
1 to 1 1/2 C half and half, or evaporated milk
1/2 recipe pie crust (click for recipe)

Cut the pumpkin in half and remove the seeds and pulp. Place in a baking dish with enough water to cover halfway, and cover with foil. Roast in a 375 degree oven for about 30-45 minutes, or until the flesh is tender. Once cooled, scoop out the pumpkin flesh from the halves into a mixing bowl. Run a fork through it, or use a potato masher, to break up the pumpkin.*

Add the spices, sugar, cream and eggs, and whisk well. Pour the mixture into your pie crust, and bake at 450 degrees for 15 minutes, then reduce the temperature to 325 and bake for about 30 more minutes, or until a knife inserted in the center comes out clean.

*If you want to make a little extra to save for another pie, you can use this technique and freeze the pumpkin flesh for later use.

Cornbread Stuffing

You can make this stuffing with dried cornbread stuffing mixture, but I prefer to make my own cornbread the day before, and let it get a bit stale before I crumble it up.


For the cornbread (follow package instructions):
Cornbread mix
Eggs
Buttermilk
Melted butter

For the stuffing:
1 C diced carrots
1 C diced celery
1 C diced onions
1 large apple, diced
8 chopped garlic cloves
Fresh thyme
Rosemary
Parsley
Sage
1/2 C dried cranberries
1 C sliced almonds
1/2 C butter
4 C chicken stock (or vegetable)

Crumble the cornbread into a large bowl and add the rest of the ingredients except the butter. Stir to combine, and transfer to a large baking dish. Dot with the butter, and bake at 350 for at least one hour, or until the stuffing is as dry or wet as you prefer. If you want the stuffing to be more moist, add more broth or water.