Cranberry-Sauce

I’m reposting this Cranberry Sauce and Gravy from scratch from November 21, 2012, because they’re every bit as good now as it was then: My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, Read On »

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Turkey-Dressing2

I’m in the Miami airport, Cleveland bound, having been a part of the amazing Miami Book Fair to promote my new collection of novellas, In Short Measures, love stories. Met some hero fiction writers, such as Elizabeth McCracken, whose “Thunderstruck” is one of the best short stories I’ve read in years. Also Mary Gaitskill, who scares the shit out of me, Rick Moody, who does not, Mary Karr, on whom I crush, and new writer friends Les Standiford, John Dufresne, and Cindi Chinelly. What a great fair, thanks to Mitchell Kaplan and Books & Books. Reposting the following for those looking for a delicious and simple Thanksgiving dressing: The nice thing about blogging as opposed to newspapering is that I don’t feel the obligation to always come up with a new way of roasting turkey Read On »

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Braise-roasted-Turkey

I received the following email today from my beloved cousin Ryan, husband to the smarter-than-he-is Tesse, father of a toddler with another on the way, and they’ve just moved into their first house: Michael, I am undertaking my first thanksgiving and have responsibility for all the cooking.  I am starting to think I am a bit over my head and was hoping you could help me get things under control.  I’m not even sure where to start?  Other than turkey. Ryan Dear Ryan, First, make a list of everything you’d like to serve, write it all down on a piece of paper, then make a plan for cooking it. (The last thing you want to be doing is entering a grocery store the day before Thanksgiving. You’re smarter than that.) Have plenty of onions and carrots Read On »

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Cranberry-Sauce

  This is a repost from November 21, 2012 featuring Michael’s Cranberry Sauce and Gravy from scratch. My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 Read On »

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Roast-Turkey-done10

  It’s the annual nationwide freak-out. That damned turkey! So many questions, so much uncertainty! I hope this goes a little ways toward easing your mind if you are among the turkey afflicted. Of course, a detailed recipe and process shots are in my latest book, Ruhlman’s How to Roast. For the last couple of years I’ve recommended a roast-braise hybrid. This year a straightforward roast, from the book. Publishers Weekly published a full-on version (see below). Here I just want to go through the basics. You must have good turkey stock on hand, which is easy to do, but you can also buy low-sodium organic broth as well. Stuff the cavity full of onions and lemon and carrots and celery to keep hot air from circulating in the bird’s cavity and overcooking the breast. Read On »

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