This week we continue with my Kabocha pumpkin themed Thanksgiving dinner. Often when you do something novel with a traditional dish, it involves some sort of sacrifice. You’re into it for a few bites because of its newness, but then you’re left craving your old favorite.
This is not one of those dishes. In fact, I can’t imagine going back to plain old mashed potatoes after having these.
This is one of my favorite quick and tasty dinners. I come from the camp that feta makes anything better, and this baked shrimp is full of it.
When preparing for Thanksgiving it’s always tempting to go back to old family favorites. About five years ago, I decided that after nearly 30 years of eating the same meal every year, it was time for a change.
I really love candy corn.
Every year, even though I’m now an adult but don’t have any kids yet to take trick-or-treating, I still always buy a large bag of candy corn in October. Then, I will slowly nibble the bag away all month long.
Smoky, sweet, tangy and creamy with a hint of garlic and olive oil; the complex array of flavors in a good Baba Ghanoush belies its short list of simple ingredients. It’s not complicated to make, but there are a few tricks that make the difference between the nuanced eggplant dish I love and a watery, pallid excuse for a dip.
Last weekend I tried the most delicious kabocha squash soup at a camping resort in Big Sur, California. The squashes were grown on site in their organic garden and it was the perfect thick soup to warm up with on a chilly, foggy night.
There’s something very gratifying about biting through the crisp outer crust and into the tender center of a fried oyster. It’s an ephemeral moment when your ears hear the crispy crust crackling as it gives way, your mouth is flooded with the briny juices from the oyster, and your nostrils fill with the smell of a salty ocean breeze.