Posts for November 16th 2012
Fans of nostalgic packaged sweet treats may be racing to stock up with the news that Hostess Brands is closing, but we have a different approach: making our own! Several enterprising chefs have re-created their favorite nostalgic treats which look even better than the original. And an added bonus? Those preservatives that will keep those Hostess treats (and possibly your gastrointestinal tract) fresh through the next nuclear event aren't a concern when the Twinkies and Ho Hos come from your oven.
Regardless of your family's Thanksgiving traditions, it's safe to say gravy ranks pretty high on the list of must-make dishes. Sure, you might swap out New Orleans-inspired andouille dressing for the traditional variety, or whip up potato-basil puree instead of the classic mash, but would Thanksgiving be Thanksgiving without glossy gravy drizzled over the whole lot?
And why stop there? Rich and creamy, this superlative gravy tastes like the essence of turkey, which it is, and was so tempting that I found myself sneaking spoonfuls from the fridge after my Thanksgiving dry run.
Warm up from chilly weather with a spicy, creamy kabocha squash curry from dmash.
Kabocha squash is my new fave. It's super similar to butternut, but sweeter and (gasp) creamier. So since I've discovered this "Japanese pumpkin" I've ditched the butternut and have made everything from kabocha soup to this curry dish. It's simple and perfect for Fall!
For the recipe, check out her blog, then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.
If you've ever wondered what makes the chocolate in bonbons so smooth and shiny, it's a technique called tempering, which is a method of melting chocolate to a specific temperature in order for the fat and sugar molecules to collide so that when the chocolate sets, it creates an attractive sheen and toothsome snap. While it may seem like an elusive, mysterious technique that is better left to chocolatiers, it can be done at home in about two hours, as long as you have a candy thermometer and the proper chocolate. For the adventurous pastry cooks out there, here's how to temper dark chocolate, in pictures.