Gobbled Up

Today I got to make a turkey for our local LGBT Thanksgiving potluck. Actually Tyler volunteered us, then promptly left for Tucson. Anyway, not being a turkey maker/roaster/cooker dude, I consulted www.eGullet.org for unique but trustworthy cooking techniques. I settled with a technique offered by The_Old_Foodie, a woman from New Zealand. She suggested emersing your turkey in milk overnight, covered. Then bake as usual, but breast down, in the milk. I did and it was incredibly moist, and gave a super broth for the gravy. It was a huge hit. (My little secret - I also stuffed pancetta under the skin just to be sure.)

Home alone

Now keep in mind that I fed myself for many years, but when Tyler leaves, I don't remember how to make nice meals from scratch. But, I go for full fat when I do it myself. Last night it was miniature gnocchi that I finished is the skillet with pancetta, cream & 5 year gouda. Pretty dern good.

Strudel

When Rob interviewed Pastry Chef Ann Amernick and asked what one food would she gorge herself on, she responded, "Maryland Strudel." So tonight he made it:

Pizza boys

Homemade pizza dough, Candoni pesto, and whatever we could find in the house...and still the best pizza in town!

A bit of Africa

Every now and then Tyler prepares a meal of nshima to remind him of his days in Africa. The meal is polent (used to pick up the other items similar to enjima in Ethiopian food), greens with nuts, and chicken.

Another fun class

This past Saturday we held a youth holiday confections class. The kids prepared pumpkin pie marshmallow, French nougat and Seafoam dipped in dark chocolate. Here's what one participant thought of the afternoon: