Sunday, November 30, 2008

Thanksgiving in North Carolina

Our family converged on the North Carolinian DeCherneys for Thanksgiving. The weather beat Juneau by a long shot: Upper 50s, sunny, mild, a lovely neighborhood for walking. Baked a pumpkin pie and an apple pie in the morning, prepped the romaine, orange, red onion, and fennel salad, the green beans and the veggies for the stuffing. Slathered the turkey in butter and herbs and put it in to bake. Spent the afternoon visiting and catching up.

Finished up with mashed potatoes and gravy, sauteed green beans, a vintage Dom P, and a variety of wines.

Ren modeled the proper Thanksgiving gusto to show her French parents how Americans approach Thanksgiving.

Here's the apple pie recipe:

How to Make an Apple Pie
And see the world

2 cups flour
1 cup butter
½ cup ice water
1 egg yolk (optional) (I actually didn't use this)

5 – 7 Granny Smith apples, peeled, cored, and chopped
¾ cup sugar
1 teaspoon cinnamon
¼ teaspoon salt
2 tablespoons butter

Roll out the bottom crust, fill with apples, dapple with the butter, and top with remaining crust. Make nice edge, and use fork to make design in the top.

oven at 425 for 15 minutes, then 375 for 30 minutes or until bubbling out of the top steam vents.

9 – 10 in pie tin

Thursday, November 27, 2008

Thanksgiving Holiday

So, for those folks who have not yet sat down to the family table, here is a thought for discussion.

It is my belief that Thanksgiving is THE American holiday. Other countries have Liberation Days, Independence Days, and Glorious Founders Days. We do too.
But it is Thanksgiving that sets us apart. Oh, Canada has one, but I'm thinking that they came along after we set the example.
I love Thanksgiving, more so than Christmas (much more spiritual for me), and even more than The Fourth of July.
For those of you at home, peace, for those of you at a family gathering, more peace, and for those who are traveling, patience.
"If the only prayer we ever say is thanks, that is enough." Meister Eickhart

Tuesday, November 25, 2008

Reason to visit Haines.

33 mile roadhouse.
What more needs to be said? It is as good as it looks.

27 years of bledded wiss

We paused just a moment to celebrate our 27th wedding anniversary, to each other no less.
John made Charlene's salad (romaine and chevre tossed with bacon that has been fried in olive oil with garlic and walnuts) and roasted a delectable rack of lamb, we had a 2002 Duetz Blanc de Blanc, and a delightful bottle of Pahlmeyer red wine.
thanks to Thad and Lynn for helping us celebrate with a gift of Veuve and a book of Champagne cocktails, which will be useful for the Champagne Breakfast on Jan. 20.

Cheap, easy, and fast

That what John says anyway:
Noodles - angel hair? (officially a "chick pasta")
Fresh Spot prawns (cheap?) sauteed in a bit of garlic and butter
chopped up left over pork tenderloin (he didn't say kosher)
green onions.
green salad.

Monday, November 10, 2008

Ugly Weather Meal Season

So, it comes again. Daylight Savings is over. The October rains have segued into the November rains. We have had a few good a.m. frosts and Deer Mountain has worn some fresh lace for several days.
It is soup and stew season.
First up is a slow cooker recipe. I love the slow cooker. I love the pressure cooker. I love Paris in the spring...never mind.

Stew Provencal
From Slow Cooker Recipe Collection, Publications International, Ltd., 2001

2 cans beef broth (about 14 oz ea), divided
1/3 cup flour
1.5 pound pork tenderloin, trimmed and diced
6 red potatoes, unpeeled, cut into cubes
3 cups cut green beans (frozen or fresh)
2 cloves garlic, minced (Ha! We started at eight)
1 onion, chopped
1 teaspoon salt
1.5 teaspoon dried thyme
1/2 teaspoon black pepper

1. Combine 3/4 cup beef broth and flour in small bowl. Set aside.
2. Add remaining broth and the rest of the ingredients into slow cooker; stir. Cover and cook on low 8-10 hours or on high 4-5 hours. If cooking on low, turn to high for last 30 minutes. Stir in flour mixture for last thirty minutes.

I may try making an aioli to stir into this at the table whenever it gets made again. I love simple.

Serve with bread, butter, beer, or red wine. Enjoy.