Recipes & Food-Related Ramblings
I don’t know about you, but after a few evenings of holiday dinner leftovers, I want anything but. Unfortunately, holiday leftovers rarely run out before my interest does. And that’s why I’m always thinking up new and interesting ways to completely transform the remains of the day. I want whatever I make with my leftovers to bear almost no resemblance to its former self. Case in point – these Leftover Turkey Samosas with Cranberry Chutney.
And just like that, we’re on the doorstep of Canadian Thanksgiving. This holiday always sneaks up on me. One day I’m sipping rose on a patio and seemingly overnight I’m on the hunt for Brussels sprouts. But this year, Thanksgiving really took me by surprise. COVID has been messing with my sense of time all year, why would October be any different? I wish I could say this year’s Thanksgiving will be a holiday as usual. But it won’t. Our case counts are on the rise and we’re being told to limit our dining plans to our own households. No one will be traveling and there will be far fewer mouths to feed turkey to. Consequently, people are on the lookout for smaller festive meal ideas, so I’m happy to add to the din with this Spatchcock Cornish Hen Tray Bake.
Have you ever experienced a squash blossom that has been stuffed and fried? They are truly magical. So magical, in fact, it’s hard to stray from the classic. But I somehow found the courage to take a risk and try something new with my beloved blossoms. These Spicy Chicken Squash Blossom Tacos are the result of that leap of faith. And now, they are this household’s favorite taco, which is a touch inconvenient because squash blossoms are not always easy to come by. So I realize this recipe may be a tease for some of you at the moment. On the other hand, it never hurts to have a recipe at the ready for any unexpected blossoms that may enter your life.
We’re entering the cozy season, which means kitchen projects. All-consuming, borderline crazy, overly involved cook-a-thons that delight and terrify in equal measure. You’ll laugh, you’ll cry, you’ll question your resolve and sanity. They’re just a great time. So even though summer isn’t quite over and done with, I thought I’d get a headstart with this Miso Tahini Ramen. The broth is from scratch, the tare (we’ll dig into that later) is from scratch, and you better believe the noodles are too. No corners were cut, no time was spared, and you know what? That is exactly how I wanted it. So roll up your sleeves, and unwind your soul because this recipe calls for some grade A kitchen puttering.