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 minutes. Read On »

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Turkey-Dressing2

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 or a new stuffing or new cranberry sauce or a new kind of gravy. The classics are classics. So herewith, the way I make “stuffing,” just as good as last year’s. I stopped stuffing our Thanksgiving turkey reluctantly, as the stuffing was always my favorite part of the meal when Grandma Spamer made it. But my goal became a perfectly cooked bird, and you can’t cook a turkey perfectly if it’s stuffed. So now I make what we must refer to as dressing, no matter what Mario says (“That’s what you put on a salad.”). Dressing denotes that it’s stuffing cooked in a pan. And it can still 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. Truss Read On »

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  Happy Thanksgiving all. I’m surrounded by Donna’s big lively festive brood of a family in the gorgeous Hudson Valley, and paying attention to all I have to be grateful for. I have so little to be ungrateful for–bunions, hemorrhoids, our inept Federal government–that alone is a blessing. But this is our shared national holiday, one centered on food as a symbol of bounty and good fortune, whatever we may have or not have. It is a time above all to remember the Gascon motto: Alone we die, together we thrive. It is also a time to remember that food is not simply our body’s fuel, an occasional luxury, or a daily errand, but rather the anchor of our lives without which we perish. It is what binds or families and our communities. It demands Read On »

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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 minutes. Read On »

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