The Judy Bird
As you might remember from years past, even though we celebrate Thanksgiving at the Martins’, we get our own Thanksgiving turkey. It’s mostly because we want more leftovers, especially Greg’s delicious turkey soup. This year, we ordered our turkey from My Personal Farmers, which delivers farm fresh produce right to your door. I arrived home on Tuesday to find a turkey in my cooler. By Wednesday night, I was giving it the Judy treatment.
Hoisin Pork Stir Fry
Toulouse Sausage
So as I mentioned, we’re planning to make a cassoulet. One of the main ingredients in cassoulet is Toulouse sauasge. It’s a sausage with garlic and nutmeg. I called around to every gourmet shop and grocery I could think of. It could not be found. So what did we decided to do? Make it. (Can you tell this cassoulet is important to us?)
As always, a warning. If you don't want to see sausage being made, don't click through.
As always, a warning. If you don't want to see sausage being made, don't click through.
The Best Apple-Pear Crisp Ever
I've made a lot of crisps and crumbles. I have finally found the gold standard. It's from a Washington Post recipe from 5 years ago. The paper gives credit to cookbook author Nancy Baggett. Bravo Nancy!
Lamb Ragu with Cinnamon and Spices
For the last trick for clean-out-the-freezer-weekend, I took Stone Barns lamb to make, from Everyday Food, Rigatoni with Spiced Meat Sauce. Grandmom joined us for Sundee Suppa at the Farm.
Chicken Stock
As part of clean-out-the-freezer weekend, I also made a big batch of chicken stock. I don't even use a recipe anymore. There's one good thing to know: roast your bones. The rest is whatever you have around. Onion, leeks, celery, carrots, bay leaf, peppercorns, and whatever chicken carcasses you froze after chicken dinners:
Chinese Barbecued Spareribs
This weekend was clean-out-the-freezer weekend. Even after making Spare Ribs and Sauerkraut, we still had some ribs left. So I found another delicious recipe: Chinese Barbecued Spareribs from Saveur magazine.
