gimme the knife!: November 2012

Sunday, November 25, 2012

A coworker--thank you, Sheila!--mentioned a leftover stuffing recipe she spotted in the NY Times that sounded like it made for an exquisite brunch dish. I never did get to looking up the recipe, but here's my interpretation:

Welcome!

Here's what I think every good cook, whether schooled or self-taught, knows about cooking good food: it's about passion and sharp knives!

It’s also about the people you love. If someone doesn't like Brussels sprouts, then don't serve them Brussels sprouts.

Of course, it's also about the food. As you move through a recipe, discern the colors, the aromas, the sugars, the molecules of luscious butter matched with droplets of salty and savory... ...well, you get the picture. Visualize that finished plate!

And, it's about you. Visualize those smiling faces of friends and family diving into your creations, especially when you've cleverly hidden those Brussels sprouts!

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Sunday, November 25, 2012

Leftover Stuffing = "Stuffin' Muffins"