Orphan Christmas

I have been working round the clock on the Bon Appétit ipad app. So this year, with not much time to cook, I reached out last minute to friends who might be in New York over Christmas to join me in an all-nations 'pot-luck' Dinner. The criteria was simple; guests should bring dishes that reflected their individual roots and cultural background. Basicly, a Holiday dish that they'd grown up with.

Honey made in Ohio, Mustards bought from Germany, Cured meats that reflected a Minnesota heritage, traditional Panna Cotta from Japan, a Ham, made 1950's housewife-style from a girl who hailed from Texas, as well as Latkes, fried up fresh, as we were sitting down—a nod to someone's Jewish roots.

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'ORPHAN' POT LUCK HOLIDAY MENU: Cured Meats, Cheeses, Mustard platter  (Germany, Minnesota) Sweet Potato Latkes with Sriracha Creme Fraiche. (Jewish-inspired) Carrot and Ginger Soup (Texas) Roasted Turkey with Turkey Meatballs, Gravy, Cranberry Sauce (Australia) 1950's style Ham with Pineapple, Cloves and Cherries. (Texas) Broccoli Casserole (California) Garlic Thyme infused mashed potato (Australia) Oyster Dressing (Florida) Figgy Pudding with Traditional English Custard (England) Japanese style Panna Cotta (Japan)

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RECIPES

ROASTED TURKEY with TURKEY MEATBALLS Because I didn't have a lot of time to plan, I roasted the turkey using a recipe from Chuck Hughes (a French Canadian Chef based out of Montreal). He took ground turkey (and used it as stuffing) but then he also formed it into meatballs and roasted them in broth around the actual turkey. Brilliant if you're having a lot of kids to the table. (Who love meatballs!) He brined his turkey in Molasses, Brown Sugar and Salt for 48 hours, which gave the bird a wonderful burnished color, and the flavor was right on. I'll definitely make this again. The meatballs fell apart a little bit in the cooking process, so maybe I didn't use enough milk-soaked bread to bind them? Next time, I might try tossing in a raw egg to the initial sausage mixture, just to hold them together. The meatballs are a mixture of Ground Turkey, Bacon, Leeks, Parmesan, Parsley, Dill, Smoked Paprika, Green Onions, and great the next day, as leftovers, reheated and tossed in a little Orange Cranberry sauce and served with Dijon Mustard and warmed Mashed Potato.

To get the recipe for Roasted Turkey with Turkey Meatballs, click here.

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MINI SWEET POTATO LATKES with SRIRACHA-CREME FRAICHE and CHIVES Marissa, a guest at my dinner, who hails from Virginia, bought these little gems. An unusual twist on a traditional dish. I first met Marissa when I catered her book launch. For more info on her work click here. To check out her blog: click here.

Makes about 32 latkes

3 lbs sweet potatoes, peeled and grated 2 medium onions, peeled and grated 3 eggs 6 to 8 tablespoons all-purpose flour  (add until you reach a nice consistency) 
2 tablespoons soy sauce 1/2 teaspoon salt (or more to taste) white pepper to taste dash of cayenne pepper vegetable or safflower oil for frying 8 oz creme fraiche 2 to 4 teaspoons sriracha hot sauce (more or less to taste, depending on desired spiciness) ¼ cup minced chives

Grate sweet potato and onion and squeeze out excess water. The less water in the mix, the crispier the latke. Mix in eggs, flour, soy sauce, salt, pepper and cayenne with the potatoes and onions. Heat about ½ inch worth of oil in a large sauté pan over medium-high heat.

Make mini latkes from mixture, each about a small palmful worth, pressing out excess liquid before placing in oil. Fry until golden brown and crispy, about 3 minutes on each side.  Place on a plate lined with paper towels to absorb excess oil. Transfer to a serving platter. Mix sriracha into crème fraiche, place a small dollop atop latkes and sprinkle with chives just before serving.

*Alternatively, you can bake latkes in the oven on a cookie sheet brushed with oil. Bake at 425F for about 12 minutes, flip latkes and bake another 10-12 minutes until golden brown and slightly crispy.


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FIGGY PUDDING I wanted to hark back to traditional English Christmas for dessert. This recipe serves 6. I used vegetable shortening instead of the traditional suet, and a mixture of dried cranberries as well as dried raisins. This recipe was inspired by Simon Rimmer. 

Put 2 cups of dried figs into a bowl and pour over a small bottle of Brandy. Leave to soak for one week, or just overnight. Drain, reserve the Brandy.

In a bowl, mix together 1/3 of a cup of Self Rising Flour, 1 cup of fresh Breadcrumbs, 1 teaspoon of freshly grated Nutmeg, 7 tablespoons of Vegetable Shortening, 7 oz chopped Dates, 1 cup of Golden Raisins and 3/4's of a cup of Regular Raisins, Dried Cherries and Dried Cranberries, add the 2 cups of marinated figs. To the reserved Brandy add the juice and zest of 1 Orange and the juice and zest from a finely grated 2 inch stick of fresh Ginger, and 2 eggs lightly beaten. Whisk to blend. Then pour into the dry mixture and meld with with your fingers. Put into a greased pudding basin. Cover tightly with foil (It's important water doesn't get in) and place in a flat wide pan half filled with water and bring to the boil. Boil, topping up the water for 4 hours or until the pudding is cooked and springy to touch. (Don't boil the water, then put the basin in, you'll burn yourself).

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TRADITIONAL ENGLISH CUSTARD This recipe is inspired from Delia Smith. I substituted regular Vanilla Essence for the required Vanilla pod.

Place 10 oz or 275ml of Heavy Cream in a saucepan over low heat. While the cream is heating, in a medium bowl whisk 3 large egg yolks, 1 teaspoon of cornflour and 1 oz (25ml) of Sugar. While whisking gradually pour the cream mixture into the egg mixture. Add 1 teaspoon of Vanilla essence. Put back on the heat and continue whisking until the custard is thick.

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Pics from top: FIGGY PUDDING with TRADITIONAL ENGLISH CUSTARD, ROASTED TURKEY with TURKEY MEATBALLS, TURKEY with the LATKES.

(Pics Dimity Jones)

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HAPPY HOLIDAYS TO ALL!

Leftovers; Christmas Hash

I have a confession. I sometimes like leftovers much better than the original dish. You get to mush them all together, which you can't do on your plate in the polite confines of Christmas company (that would be called playing with your food) and on top of that, leftovers have a day or two to sit around to develop flavors in the fridge.

I like to dice everything finely... turkey, brussels sprouts, cranberry sauce, mashed potato, whatever you have, and mix them together. Press the 'hash' into a hot buttered skillet and press down with a spatula to get a crust. Once slightly browned, make an indent and crack a couple of eggs over the top, cover the skillet with a lid (that's the secret for getting the eggs cooked through), reduce heat and leave for another 4-6 minutes or till the eggs are just opaque. (They should still be runny inside). Salt and Pepper to serve. I highly recommend eating this straight out of the pan.

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Hand towel available from Milk Farm Road.

Merry Christmas

"Christmas is the gentlest, loveliest festival of the revolving year - and yet, for all that, when it speaks, its voice has strong authority." -W.J. Cameron

Best and most amazing Holidays to you all.

d x

Baked Feta in Phyllo, with Slow Roasted Tomatoes and Garlic

I received an email or two from subscribers who wanted this recipe for the Baked Feta in Phyllo with slow roasted Tomatoes, (that appeared in the Thanksgiving in Montana post). So here it is. It's simple to make, and a great appetizer to serve with a group. It's great served with rustic crackers. A cracker with pepper is good. This recipe was originally made by Heather Chontos. 

BAKED FETA in PHYLLO, with SLOW ROASTED TOMATOES and GARLIC: Put a pint of grape or cherry tomatoes and a few (4 or so), cloves of garlic on a baking sheet tossed with olive oil, sea salt, pepper, and a tiny bit of raw sugar, then roast at 400 for 40-45 minutes. Set aside. Put 2 blocks of Valbreso Feta (Valbreso is 100 percent sheep's milk from France, it's really soft, so it works really well because it melts. You can use a solid block of regular feta, but it will have a harder texture so may need longer cooking time to soften). Thaw 4 sheets of Phyllo dough. Brush a small pyrex dish or roasting dish with olive oil. Lay down the 4 phyllo slices, on the oil. (No need to brush in between each sheet, this is a no-fuss dish) wrap the feta, parcel-like. folding the ends under to seal. Bake at 400 for 40-60 minutes- or until the phyllo is a deep golden brown and the cheese has melted or softened. Serve with the roasted tomato and garlic cloves and garnish with fresh Thyme.

In New York you can find Valbreso Feta at Union Market, (Brooklyn) or Fairway. To order online, from igourmet, click here.

Christmas side dish; 15th Century Bacon Fraise (or Raised Bacon Pancake)

This is a modern version of a classic Elizabethan recipe that dates back to the 15th century where farm workers made these to sturdy themselves for a day in the fields. The bacon is fried, with leeks and onion and then put in a sizzling hot popover or muffin pan, that's been greased with bacon fat, topped with an egg batter, and then baked.

I think this would be a good side dish at Christmas time. (Much like a Yorkshire Pudding or American Popover, although these are definitely more pancake like in consistency, not really a Yorkshire pudding) These would go well with a standing rib roast, capon or turkey. Or just alone with Honey Butter. You could even serve them as they were originally intended—for breakfast, with Maple Syrup. You may be tempted to omit the leek and just add more onion, but the caramelized leek really adds an undeniable sweetness and flavor.

BACON FRAISE: (Serves 6) Put 6 rashers of diced bacon, one sliced small leek and a small or half a medium white onion, diced, into a pan and gently fry till fragrant and the bacon is starting to crisp. In a bowl, put 2 thirds of a cup of self rising/raising flour and a half teaspoon or pinch of salt. Beat lightly 2 large eggs and half a cup of milk and pour into the flour mixture. Mix through to form a batter. Preheat a 6 container muffin tray in a 400 degree oven that has been lightly lined with bacon grease. Divide up the Bacon/leek mixture and put evenly in each of the 6 muffin cups, pour the batter over the top, and bake at 400 for 20--25 minutes till bubbly and golden.

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Inspired by a recipe by Sybil Kapoor, from British House and Garden, March 2000. (Pics Dimity Jones)

Taking Summer into Winter

I'm like a squirrel with nuts. Half way through Summer, I start hoarding tomatoes. I go to the Farmers Market and then cook down the oddly-shaped, fragrant orbs—and put them into clean containers. I write which market I got them from, the date, and then how much is there. Measure out a half cup, of even a full. (A quick trick: because then you can use them straight from your freezer into recipes that might require either). Then I pop them in the freeze.

If you still have tomatoes at your farmer's market, wander down and seize as many as you can, roast them (400 degrees for 20 minutes will do) in Olive Oil and sea salt, and then freeze them, or—stew them down on a stove top over Medium/Low with a bit of Salt and Pepper (and a tiny bit of water so they don't burn). Season to taste.

Then in February you can mention to your friends: See these tomatoes tossed lightly through the pasta? They're the ones I stewed down from Union Square Market, last July. Such a warm feeling to be able to bring Summer, into the dead of Winter.

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Illustration by David Miller.

Welcome Illustrator David Miller to my blog. Check out his work, here.

Rosemary and Potato Bread, Montana

Because this dough is stretched by hand, and has a tendency to keep stretching, the bakers at Le Petit Outre, in Missoula Montana, tie this Rosemary Potato Bread up with a string before baking. So cute! When it emerges from the oven it's perfumey, Rosemary-fragrant, and salty delicious.

I'm going to tie everything up with string, that I bake, from now on. What a great idea.

Check out Le Petit Outre here.

(Photo: Dimity Jones) Artwork and props: Heather Chontos 

Southern Sun Tea

The windows in the Martha Stewart Photo studios face South. In a 12 hour period, you can literally have four seasons in one day. An early Spring, a killer Summer, a long Autumn, and an iced cold Winter.

Often times I would come into the studio and see photographer Bryan Gardner, who hails from South Carolina, making his 'sun tea' for the entire crew. Sun tea is where you don't boil water but rather just put the teabags (Luzianne

"In their place" Breanne and Ed Ender. Ranchers. Ovando, Montana.

When we got to the ranch, Ed told us he had found a blood trail. That was a problem. That meant that there were possible poachers on the ranch.

The Jacobson Ender ranch in Montana is 'Predator-Friendly'. That's a term I've never heard of. It means the ranch recognizes the crucial role wildlife predators (Wolf's, Coyote's, Bears, etc) play in the delicate ecosystem and so use humane practices to keep their livestock safe, but also the sorounding wildlife as well.

Hunting on the ranch is only allowed for sustenance, and if the Deer and Elk population are low, there will be no hunting. Protecting the animals and the habitat is the most impotant priority and the family only eats hormone-free, sustainable meat. (Bre won't order a steak in a restaurant unless it's grass-fed, local, but also, importantly— from a certified predator-friendly ranch).

When an animal is killed, the whole beast is used. There is no waste. When harvesting they either do it themselves—or have a local butcher do it. The butcher can make up steaks, ground meet, sausage, or even jerky. The sausage (above) is from a recently killed Deer that was converted to  'Summer Sausage'. (Summer sausage is a sausage that exists without refrigeration, and uses leftover scrap and organ meat that would otherwise be wasted). This particular sausage has cheese and Jalapeño in it. It's taste is reminsce of Salami, and it's great with German Mustard, Cheddar and pickles. (We had ours with Cherry Chutney).

As we were leaving, Bre and her dad were putting up the cameras to observe all the animals on the ranch. It's their version of "hunting". That way they can monitor and protect their livestock and their local wildlife. So far they have seen grizzly and Black bears, Mountain lions, Wolves, Elk and Deer.

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To learn more about 'Predator-friendly' click here. 

Big thank you to Bre and Ed Ender for allowing me to come out to their beautiful ranch and learn about their practices.

(Pics: Dimity Jones)

Pork-a-palooza! (Korean Style)

A friend said recently, that the times he remembers being the most happy, was when he was eating and drinking with good friends.

My fat ladies, (the group of friends who inspire me, endlessly, and partner with me on such things as Fried Chicken taste-offs, Burger sprints, and the like) all got together this past Saturday for a pre-Christmas catch-up. I love my fat lady posse. Smart, thought provoking, and food bad-asses in every way. I threw out the invitation for a Korean inspired theme, and without a whisper, the ladies turned up, bringing dish after dish. (I love Korean! Let's do it!)

Picture this: Heritage Breed Berkshire Pork Shoulder, coated in thick spicy Korean paste, (Gochujang) and covered with lots of whole Garlic, toasted Fennel Seeds, Peanut and Sesame Oil, then slow roasted for 5 long hours till meltingly tender and falling apart. Serve it with thick quarter-inch slabs of rich Double Smoked Bacon, that's been coated liberally with thick Maple Syrup (syrup that's been aged in Barrels that have housed Bourbon for 12 long years) and roasted until crisp and sticky. Like Candy. Heaven! (I do like a side of Pork with my Pork dish). We also had Delicata Squash laden in Garlic and Maple Syrup, Roasted Okra with a delicious spicy dip, a crunchy bright Carolina Coleslaw which went perfectly with the Pork and a creamy Potato Gratin, layered with Kimchi, a definite nod to our loose Korean theme.

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RECIPES:

APPETIZER:

CARROT JAM: By James Dunlinson Delicious on hot toast or crumpets. This recipe is from Hugh Fearnley-Whittingstall. We served it as an appetizer with Triple Cream Brie and crackers. It makes about three 450g/15 oz jars and you need to start it the day before. 

Put 1kg carrots, peeled and grated, finely grated rind and strained juice of 2 lemons, finely grated rind and strained juice of 1 orange, and 900g granulated sugar in a preserving pan, and stir. Tie 2-3 cinnamon sticks and 6 cloves into a small circle of muslin, tie with kitchen string and place in the middle of the carrots. Leave overnight to macerate. Pour over about 900ml water, add 1 tsp grated nutmeg, warm and stir until any sugar crystals have dissolved. Bring to the boil. Boil until it reaches its setting point, about 30-40 minutes; test to see if it's ready using a chilled saucer. Carefully fish out the spice bag. Cool for 10 minutes, then pour into warm, sterilised jars and cover with lids or waxed paper discs and cellophane covers while still hot. Store in a cool, dry place and use within one year.

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MAIN:

"KOREAN" SLOW ROASTED PORK SHOULDER: By Dimity Jones Toast 2 tablespoons of Whole Fennel Seeds in a shallow pan. Put the seeds in a food processor with 2 tablespoons of Ground Cumin, 1 tablespoon of Gochujang, 10 cloves of Garlic, 4 tablespoons of Sesame Oil, 1 tablespoon of Rice Vinegar, 1 and a half tablespoons of Kosher Salt and 3 tablespoons of Peanut Oil. Blend well until it resembles a paste. Coat a 3 pound Pork Shoulder in the entire paste, put in a Zip lock Bag and leave in the fridge, well coated for 2 days (or at least 12 hours). Preheat an oven to 400 degrees. Place the pork shoulder in a casserole dish with one cup of water, cover with lid, and bring to boil on the stove top, reduce to simmer and leave on the stovetop for 20 minutes. Turn the oven down to 200 degrees, and place the dish inside the oven and cook for another 4-5 hours, or until tender. (Depending on your meat there might be quite a bit of rendered fat. Reserve before serving). 

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CANDIED MAPLE-GLAZED DOUBLE SMOKED BACON: By Dimity Jones Take a slab of Double Smoked Bacon (I used Schaller Weber) and slice  it into quarter-inch slices. Coat liberally with Maple Syrup and place on a baking sheet in an 400 degree oven. Flip over. Remove when crisp and serve immediately. (Don't let cool, or they will stick to the baking sheet (like Candy) and be hard to remove/serve).

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SIDES:

KIMCHI POTATO GRATIN: By Dimity Jones I love gratin, and thought the creamy potatoes would go well with the pork. The addition of kimchi is in keeping with the Korean theme. You only need to season the potato layers lightly as the kimchi has a very strong flavor. 

Butter a a 9 x 13 inch (3 Quart) pyrex baking dish. Slice thin 10 or so, medium peeled Yukon Gold Potatoes and put one layer into the dish, dot with unsalted butter and lightly season with Salt and Pepper. Open a jar of Mother-n-law Kimchi, (or whatever kimchi you can find at any local Asian food store, see source info below) and roughly chop the kimchi until fairly thin. After the first potato layer, scatter a light layer of Kimchi. Not too much, you should still see the potatoes coming through. Repeat potato and kimchi layers till you reach the top, seasoning lightly, and adding dots of butter as you go. Finish on a potato layer. Pour over a 1 pint of heavy pouring cream and cover with alfoil. Bake at 400 for 45 or until fork tender. Once tender push the top layer of potatoes into the cream with the back of a wooden spoon and take off the foil cover and cook for another few minutes until brown and bubbly on top.

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CAROLINA COLESLAW: By Macon York. Macon's father— Ty York has been making this coleslaw in Savannah, Georgia since 2005. When his wife swooned over the complex vinegar flavor—it became a staple at their yearly 4th of July parties. 

Combine 1/2 cup distilled White Vinegar, 6 tablespoons Sugar, 6 tablespoons Vegetable Oil, 2 1/2 teaspoons Dry Mustard and 1 teaspoon Celery Seeds in a non-aluminium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with Salt and Pepper. Cool completely. In a large bowl combine 1 medium Cabbage (about 1 1/4 pounds), thinly sliced, 1 large onion, thinly sliced and 1 large green bell pepper, thinly sliced. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

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ROASTED DELICATA SQUASH: By Carrie Purcell. Preheat oven to 400 degrees. Take 6 medium Delicata Squash, cut in half lengthwise, seeds removed. Slice squash into 1/4-inch thick half rings. Transfer to a sheet pan or two in a single layer. Drizzle with 4 tbs olive oil, 1 tbs kosher salt, 1/4 cup maple syrup and 4 tbs chili garlic sauce and toss to coat. roast 30 to 45 minutes or until tender and caramelized.

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SPICY ROASTED OKRA By Maggie Ruggiero. 2 lb of Okra tossed with olive oil, salt, and pepper. Roast until just tender and browned, about 25 minutes. Stir together 1 tablespoon crushed toasted sesame seeds, 1/3 cup soy sauce, 1 1/2 tbsp toasted sesame oil, 1/3 cup finely chopped scallions, 1 tsp sugar and a scant teaspoon Korean hot pepper flakes. Pour over okra or serve on the side.

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WERE TO BUY?

I cooked the Becker Lane Organic Heritage Breed Pork Roast from Gilt Taste.

The Double Smoked bacon was coated with the Blis Bourbon Barrel Matured Maple Syrup. Also available from Gilt Taste.

I used the Mother-in-law Kimchi in the Kimchi Gratin which is available here.  Or, if you don't live in a state that is close to an Asian market, you can order it online, here 

PHOTOGRAPHS by ANDREW PURCELL. PIG ILLUSTRATION by MACON  YORK. 

Thanksgiving in Montana

Soft snow falling from tall towering peaks, low hanging grey clouds, swirling. White dashed roads, like morse code, snaking up and over. I'd never been to Montana, and yet here I was; Three plane trips and a three hour car ride later I was in Missoula, Montana at the front door of prop stylist, painter, and illustrator Heather Chontos, with a felt, draw-string bag that contained two cameras, flannel pj's and an oyster shucker.

By the age of 21 Heather was illustrating for Issey Miyaki, Spoon, Jalouse magazine, and had three major painting shows under her belt. Originally schooled in England at the University College, London, she now has regular gigs at Williams and Sonoma, Anthropologie and Rachael Ray, and in the past, was a regular contributor to the now defunct Gourmet magazine. (RIP)

Thanksgiving day started with a leisurely hike up a nearby mountain, to spot deer with Heather, her two daughters and their dog (Marvin). Then we sat down and sketched out our plan for the day. Here's what we decided:

THANKSGIVING MENU, MISSOULA MONTANA, 2011 Baked Feta in Phyllo dough with Slow Roasted Tomatoes in Garlic Homemade baked bread inspired by Jim Lahey Brined Turkey Crispy Brussels Sprouts in Bacon, Pecans, and Blue Cheese Stuffed Pumpkin with Parsnips and Carrots Andouille Sausage Stuffing Garlic Cream-infused Mashed Potatoes Kody's Homemade Plum, Yuzu and Cinnamon Ice-cream Rhea's Apple Pie Pumpkin Creme Brulée and Pecan Pie. 

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RECIPES:

ANDOUILLE SAUSAGE STUFFING: Since I got in very late the night before Thanksgiving, the local Seafood place had only 6 oysters to offer us, not enough to make my traditional Oyster stuffing! So we decided a better idea would be to break with tradition and opt instead for a simple bread stuffing, using local Montana Andouille sausage. Which was more appropriate, quick to make, and delicious. 

Preheat oven to 350 degrees. Sauté in about 1 tablespoon of Unsalted Butter, 1 finely diced medium White Onion, a half a cup of finely diced Celery. When Onion is translucent, add 2 cloves of finely minced Garlic. Add about 1.8lbs of Andouille Sausage that has been removed from it's casing. Smash down with the back of a wooden spoon to evenly distribute. Season to taste with Salt and Pepper. (Mixture should taste a bit too salty, as once the bread is added this will lessen.) When mixture is just cooked through, move to a buttered baking dish. Add one entire packet of Arrowhead Mills Organic Savory Herb Stuffing Mix, and mix through. Then add 4 cups of Chicken or Turkey stock. Stuffing should be wet through, but not soupy. Make sure each nugget of bread is covered with liquid. Bake in a 350 degree oven for 20-25 minutes. Check after 20 minutes.

RHEA'S APPLE PIE: Rhea Dahlberg, who was raised in Montana, bought her homemade Apple Pie for us all to eat, a recipe from her mother. 

This is enough for 1 crust: You'll need to make 2 for the pie. Blend together 2 and a half cups of Flour, 1 tablespoon Sugar, and 1/4 teaspoon Salt. Then add 1 cold stick of Butter and half a cup of Shortening (also cold). Work with a fork or pulse in a food processor until dough looks crumbly. Slowly add 1/4 cup of ice cold water. Work until dough comes together. Dump onto a floured surface and form a disk. Chill for 20 minutes and then roll out on a floured surface. For the filling: Peel 10 Apples and slice them thin, squeeze half a Lemon over the apples to prevent browning. In a saucepan combine: half a cup of Brown Sugar, half a stick of Butter, 2 teaspoons of ground Cinnamon, 1 teaspoon of ground Ginger. Stir until melted together. Mix into apples. Put first pastry into pie dish. Pour apple mixture in. Put second pie crust on top. Make two slits into the top crust. Bake for 45- to 1 hour at 325 degrees.

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Photographs from top: Baked Feta in Phyllo dough with Slow Roasted Tomatoes in Garlic, Jim Lahey's  No-Knead Bread, a bowl of chocolate covered almonds and my 'o' polaroid, Rhea's Apple Pie, Stuffed Pumpkin with Parsnips and Carrots, Crispy Brussels Sprouts in Bacon, Pecans, and Blue Cheese, the chalkboard Menu, view from the outside: it's cozy inside. 

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All props, plates, linens and other fine tableware seen in these shots are available at: Milk Farm Road

Click here to see Heather's website, which also includes her blog.

(Photographs: Dimity Jones)

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I hope everyone had a wonderful Thanksgiving. I want to take this opportunity to thank everyone who subscribes to, follows or reads my blog. (Especially some of the early subscribers, who've hung in there, no matter what!) I really appreciate your support. Thank you! —d x

Monte's Ham

Photographer Johnny Miller sent me a quick text. "Getting a Monte's Ham delivered! Will let you know how it tastes."

Monte's Ham is a North Fork, Long Island based certified organic kitchen that delivers all natural nitrate-free hams that have been sourced from small farms in the Finger lakes. Their signature (and famous) glaze which is shipped with the Ham, is a delicious combination of Dijon, Orange Marmalade, Brown Sugar and a blend of spices. Also, as a bonus, when you purchase a Monte's product—he donates a portion of each sale to help fight hunger.

Johnny ordered a half ham with the signature glaze, and served it on Thanksgiving with a traditional turkey and all the fixings as well as a big tray of Deviled Eggs. "The best part," said Johnny, "...was that Monte tracked my Ham to my door, and then emailed me after business hours to make sure it was delivered."

So how did it taste? Johnny reports the ham was a hit. Sweet, salty, deliciousness. And perhaps the best, most favorful ham he'd ever eaten. Even his brother-in-law—(who was raised on a farm in Western Kansas and has eaten his fair share of pork products) agreed.

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To get a Monte's Ham delivered, or to learn more about his company, click here.

DO TRY THIS AT HOME: To get the recipe for Monte's Signature Glaze, so you can replicate this recipe at home using your own store-bought ham. Click here.

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Photographs: Johnny Miller. (Pics above, Monte's Ham. Middle: Dicing celery for the Turkey Stuffing. Bottom: The Ham that keeps on giving—leftovers for the next day, fried up with fresh farm eggs.)

Campfire Cookery

Shot near Garrison New York, check out the new Campfire Cookery cookbook, my friends Heather Chontos and Tara Donne worked on. (Heather did the food and props, and Tara shot it.)

The above pic is of Chinese Tea Eggs. The writers discovered this snack during an afternoon ramble in the mountain peaks of rural China. The book also includes cool recipes for Truffle toad in the hole, Pine smoked and maple glazed Wild Salmon, and Cast Iron Crumpets with Clotted Cream. Everything you need for a night in the great outdoors.

To purchase the book, click here.

Steak

I'm freelancing at Bon Appétit magazine right now with designer Timothy McSweeney, and illustrator Claire McCracken. The steak screen print (above), was originally drawn by Claire for a potential Well Opener for the magazine, but the story ended up going in a different direction, which meant it might not be used. Not to be defeated—though, Tim still wanted to make the screen print, so once the issue had shipped, this resourceful pair spent the day printing them up (their inventive makeshift screen print press, is actually part of Tim's desk) and by the end of the day, they'd covered the conference room with 73 drying steak prints. (An end-of-shipping-gift to the staff.) Luckily for me, that gave them out the day I started, and now mine proudly hangs in my kitchen.

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To check out Claire's art, click here, or to hire her for illustration work, send her an email at mccrackle315@gmail.com Timothy McSweeney's work can be seen in Bon Appétit magazine, as well as his website here.

Panna Cotta with Maple and Black Walnuts

PANNA COTTA with MAPLE and BLACK WALNUTS:

(Oh, to be in the visual world of Andrea Gentl; her photographs are in a class all their own!)

To see more of her work, and to get this recipe— go to her blog.

Copyright © 2011 Andrea Gentl all rights reserved

Thanksgiving Oyster Dressing (or Stuffing)

On a photo shoot in New Orleans a couple of years ago, a local photo assistant scribbled her mother's oyster stuffing recipe down on a piece of notepaper in bright red pen. That was the moment I started obsessing about this dressing. While my version is now substantially different from hers, (she likes to use a herb seasoning mix and frozen spinach) and mine is not traditionally Southern, at all, it's become a favorite amongst my friends and I now make it on special occasions, year 'round, no-matter-what. It is a labor of love, but you won't regret it. I usually wake early Thanksgiving morning when all is quiet, and shuck the oysters myself. The dressing, (so called because it's cooked outside the bird, it's called 'stuffing' is it's cooked within the bird) combines Andouille, Chorizo, Double smoked bacon, Smoked Paprika, Jalapeno and a combination of sweet Cornbread and crusty Baguette.

To all, wishing everyone a wonderful, safe, and Happy Thanksgiving, near or far. Enjoy!

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OYSTER DRESSING Preheat the oven to 350 degrees. Meanwhile place 1 tablespoon of Bacon fat (rendered from a piece of double smoked bacon) and 1 tablespoon of Lamb Merguez fat (render some fat off some locally made lamb Merquez sausages) to a large fry pan and melt down over medium heat. If you don't have access to this, just regular Canola Oil will work fine.

Add 2 strips of Double Smoked Bacon, 1 Andouille Sausage and 1 Chorizo Sausage (all sliced to quarter-inch pieces) fry until nearly crisp and cooked through, about 6 minutes.

Add 1 whole stick of Unsalted Butter to this mixture and when it's melted, add half a medium White or Yellow Onion, 1 half Green Bell Pepper and 1 rib of Celery, (all finely diced) and 2 cloves of Garlic and 1 tablespoon of Jalapeño (both finely minced). The onion, green pepper and celery should be roughly equal in proportion. (Although the ratios can vary, this flavor base is sometimes called the Holy Trinity in the South). Keep cooking this until the onions are transparent.

Add 2 tablespoons of smoked Spanish Paprika and a pinch of Cayenne Pepper and mix through. Add pinch of Salt and a tiny bit of Pepper. Turn down to low then set aside.

Dice 1 large white French Baguette or other white bread into quarter-inch dice or smaller and put in a large bowl. It's important to keep the bread pieces fairly small so to soak up all the juices. Break up about 1 cup of prepared Cornbread and place into the bowl with the baguette.

(Note: You can make your own cornbread but store-bought works just as well. Wholefoods has a good one that I've used several times. You want the cornbread to be on the sweeter side, to balance all the spicy meats and peppers.  The Allen's Hill Farm in Broomfield NY makes a very good packaged cornbread that contains their sweet apple cider molasses, you can find it at specialty stores or contact them online. http://www.allenshillfarm.com/)

On top of the baguette/corn bread mixture, place the entire contents of the sausage/bacon mixture from the pan, as well as 2 tablespoons of chopped Italian Parsley and 2 whole Scallions minced. Add 48 freshly shucked Oysters and their juices. I use the Malpeque oysters, from Prince Edward Island. I find they have enough brine naturally once shucked without having to purchase extra for this dish. Do use whatever local oysters you have, but ideally you want to have about a cup of oyster brine once they've been shucked.

Finally, beat 4 extra-large Eggs lightly with one teaspoon of Salt and pour over the oysters. Mix it all together with your hands. Mush it between your fingers until all the oysters are evenly distributed. Pour into a baking dish (no need to grease, there is enough buttery moisture in this dish that it will not stick to the pan) and pat down. I shake a few drops of Louisiana style Hot Sauce over the top and if you want you can stir fry some more tiny bits of Chorizo or Andouille and scatter on top as well. Bake in oven at 350 for about 45 minutes. It will be luscious, slightly wet looking and bubbly. Don't overcook, you may need to reheat it at some point so you don't want it start out being too dry.This dish serves 8 as a side-dish with quite a bit for leftovers.

Leftover Idea: Use the dressing the next day, sliced in a thick chunk, lightly fried in butter till heated through and then put on a toasted brioche with lot's of drippy gravy and top with a sweet sour cranberry sauce. (And perhaps a little creamy mashed potatoes on the side).

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The Oyster dressing is in the blue casserole dish, top right. Photograph by MARCUS NILSSON

Check out Marcus' new blog here.

How to Make your Own Homemade Butter

I love shallow briny pools of freshly shucked oysters served with the crackle and chew of a dense rustic loaf, and spread with the purest, richest, homemade butter. So simple to make! When grey clouds sketch lightly across an evening skyline, hundle down with a friend or two, a spot of wine and the best bivalves the cold November sea has to offer.

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HOW TO MAKE YOUR OWN HOMEMADE BUTTER: The key to making the best, richest butter, is sourcing the freshest cream, preferably from Grass-Fed Cows and from a Dairy that is Certified Organic. Do a bit of research and seek out a local Dairy Farm, or scour your local produce store to find cream that's from your region. I used cream from Evan's Farmhouse Creamery located in Norwich, New York.

Mix the cream in a bowl with a hand held mixer (about 6-8 minutes), or until the cream turns into small yellow curd-ish lumps. Keep going until the buttermilk separates and starts spraying at you. Put the entire contents in a cheesecloth and wring out the buttermilk into a bowl. (Buttermilk, is the slightly sour extract that comes out when you make butter, it doesn't actually contain butter, and it's low in fat. Reserve it to make your own Buttermilk Pancakes or Biscuits). Once you've wrung out the Buttermilk, pat sea salt flakes into the butter, to taste. Try slathering the butter on peasant style brown bread and shucking a few oysters as well. Add wine and friends to taste.

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So pleased to work again with Photographer DANA GALLAGHER. To check out her work click here, and her blog click here. (Food, Art Direction; Dimity Jones)

Cream from Evan's Farmhouse Creamery can be found at specialty stores in New York, including Marlow and Daughters. 

This recipe was inspired from a recipe I saw in Diner Journal. Issue No. 9, Fall 2008.

Caramelized Tomato Tarte Tartin with Olives and Feta (With Video)

HOW-TO VIDEO:  I'm super excited to attach my first cooking Video! This video was done in a friend's kitchen, in early October and shot and edited by the amazing Henry Dombey; a photographer, chef and videographer based in San Francisco. Check it out!

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THE RECIPE: 

CARAMELIZED TOMATO TARTE TARTIN with OLIVES and FETA: You'll need an 8 inch/20 centimeter stainless steel pan. Do not use a non-stick.

TO MAKE THE TART: Put 2 tablespoons of unsalted butter in a pan on medium/low heat and when melted, place one whole red onion that has been sliced, with a good pinch of raw sugar and gently cook for 10 to 15 minutes or until onions are softened and translucent. Empty the onion into a bowl and rinse out the pan. Clean and dry pan thoroughly and put it back on the stovetop. Add a quarter cup of raw sugar to the pan and 3 tablespoons of water. Put the heat on medium to low, and don't stir, but rather swirl the sugar through the water until it's melted and starting to caramel. Add one teaspoon of Sherry Vinegar. Keep swirling until the mixture becomes amber and starts to brown. Turn off the heat. Put a half cup (or 20—or so) of pitted Kalamata olives, sporadicly around the base of your pan, sprinkle over one tablespoon of chopped fresh thyme, and then add a half a punnet of grape or cherry tomatoes. (A mixture of red and yellow are pretty). Place the cooked onions, that you have set aside, on top. Roll out your pre prepared puff pastry (or use my recipe below) a little wider than the pan. Tuck in the edges. Place in a 425 degree oven for half an hour. Take care when removing the hot pan from the oven. Let rest for 5 minutes, and then gently flip the tart over (see attached video below). Dot the top liberally with a soft creamy feta, and serve immediately.

TO MAKE THE PASTRY: ("My Awesome Pastry" that appears in the Video) Meld with fingers, (not a food processor): 2 and a half cups of all purpose flour (spoon flour into a measuring cup with a teaspoon, don't pat down, slide off top with a knife) with 1 and a half of sticks of Unsalted butter (Cut into pea-sized squares and then put in the freezer until you need), with a quarter cup of Organic Vegetable shortening. (Also kept in the fridge) and 1 teaspoon of salt. If you're making this in a hot climate, keep putting the bowl in the fridge to keep chilled as you go. Once melded, add about 9 tablespoons of iced water. (Water you have already put in the fridge to chill). Add the water gradually. Could be less, could be more, you don't want it too wet and sticky. Form dough into a disk, (see attached video below) wrap in plastic and put in the fridge for at least 30 minutes. This makes 2 discs for 2 tomato tarts.

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VIDEO: HOW TO MAKE CARAMELIZED TOMATO TARTE TARTIN WITH OLIVES AND FETA

[vimeo http://vimeo.com/31649070]

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Need a videographer? Check out Henry Dombey. (He also took the photo's above) Find his contact info and work here. 

This tart tartin was originally inspired by a recipe that appeared in the New York Times, September 2008.

What's Hot in Sydney, Australia

CLOCKWISE: SALAD of POACHED ORGANIC TURKEY with ZUCCHINI SLIVERS, PARSLEY and SMOKED ALMONDS, BROAD BEANS with RICOTTA and LEMON and MINT, SALAD of SMOKED EEL with FENNEL and HORSERADISH, and ROSEMARY FOCACCIA. Accompanied by the signature drink, a BLOOD ORANGE CAMPARI.

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Clean, light, fresh. Real food, cooked to perfection with fresh whole ingredients. With a nod to Italy, and a strong vegetarian base, Sydney food photographer Petrina Tinslay, reports the new hot place to eat in Sydney right now is JOHN AND PETER CANTEEN AT CARRIAGEWORKS.

The story's this: John Wilson and Peter Lin started catering over 10 years ago, and opened the canteen in Eveleigh originally as a 'pop up'. Eveleigh, Redfern (at least when I was in Sydney), was hardly a destination hot spot for a sleek night out. But now this railway industrial wasteland, which still tweaks the odd train, has a lively farmers market, which houses organic producers, florists, providores as well as some chef food stalls. (Including Kylie Kwong).

WHAT TO ORDER? Petrina recommends the Pork Belly. The Broad Beans with Ricotta, Lemon and Mint, The Polenta Chips. And a good friend of hers always orders the Cime di Rapa cooked with Garlic and Anchovies. Salty deliciousness!

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Photograph: Petrina Tinslay. Food Styling: John Wilson.

Petrina Tinslay is a Sydney based photographer who also shoots regularly for US publications. Check out her work here.

John and Peter Canteen at Carriageworks: 245 Wilson St, Eveleigh, 2015. NSW. Australia.

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Thanksgiving Gravy

The Thanksgiving Gravy shoot we did for Martha Stewart Living magazine, is out now, with photographs from the incomparable Tara Donne.

Pick up the latest Thanksgiving Issue on newsstands right now, for a small how-to breakdown of how to make the most incredible turkey gravy.

Click here to get the recipe for Martha's perfect turkey gravy.