Amy’s Fat Pants Potatoes

Any Way You Slice It
I have a number of kitchen tools that I just can’t live without. Some of them I use on a daily basis (like my mini prep) but other tools only come out occasionally. These tools are worthy of their spot in the cabinet because they make quick work of whatever I am doing. My tortilla press is one example. My mandolin is another.

If you do not own a mandolin, I would highly recommend you put it on your Christmas list. It doesn’t even need to be one of the super-expensive freestanding kind, though those are pretty nice. The only requirement is that it be sharp because to do what it needs to do, you gotta have a sharp blade. Just watch out for your fingers. It’s really easy to take off the tip of your finger. I speak from experience!

Don’t let the danger turn you away, though. A mandolin can be the key to crispy homemade potato chips or really fantastic gratin dishes like the one below that I like to call Fat Pants Potatoes. I only ever make these during the holidays because if you eat them more often than that you will have no choice but to wear pants with a little give in them.

If you don’t have a mandolin, never fear. A similar result can be found using a food processor with a slicing blade or by even, gasp! using a knife like most people.

Amy’s Fat Pants Potatoes
Adapted from Food 52 Genius Recipes
Yields 6 to 8 servings Read more…

No-Shrink Pie Dough

Upper Crust
Thanksgiving can be stressful. That is no great revelation. The stress can come from many sources. For some, it’s having their entire family under one roof and the tension that can cause. For others, it can be the actual meal preparation. I’ve had numerous conversations over the years about what stresses people out about the Thanksgiving meal. For some, it’s the cooking of the turkey. For others, it’s having enough drippings for a really tasty gravy. But, without a doubt, the thing that causes the most stress, at least according to the people I have spoken to, is the pie crust.

I can’t really speak for other families, but in mine, the pie course of the Thanksgiving meal is extremely important so when the pie crust doesn’t work it’s a problem. Last year my daughter and I were responsible for the making of the pies and because I didn’t want to ruin Thanksgiving, I did a lot of research on pie crust. I tried A LOT of them. I basically landed on two that I thought were the best. One is a traditional half butter and half shortening pie crust. This is the pie crust I use year-round for everything from sweet pies to pot pies.

The other is a crust that uses a technique I had never heard of before that comes from Japanese bread baking that uses a cornstarch “gel” as the moisture for the pie crust. I was intrigued to say the least. The recipe was created by Christopher Kimball of America’s Test Kitchen fame but can be found along with a video on the Williams Sonoma website and on YouTube.

I used this crust for my pecan pies last year and the results were amazing! It’s very easy to work with and rolls out beautifully. The crust was flaky and tender but held up well to the filling. I have yet to try it on a two-crust pie, like apple. My sense is that it might be too “short” for that kind of pie but you never know.

If you are in charge of the pies this year and have some time this weekend to experiment, give this crust a try. I don’t think you will be disappointed.

No-Shrink Pie Dough
Adapted from Christopher Kimball and William’s Sonoma
Yields one 9-inch pie crust Read more…

Pumpkin Chickpea Stew

Something Different
I don’t know about you, but for me, the hardest thing to around Thanksgiving is to figure out what to eat. I know that sounds strange…but let me explain. This time of year I spend a lot of time looking at seasonal and Thanksgiving-related recipes and talking about new possibilities. As you might expect the seasonal recipes are dishes that could easily be appropriate for the Thanksgiving table. So, it can be difficult to try recipes for Thanksgiving without getting Turkey Day burnout. Obviously, I am not cooking a turkey every night but the side dishes are a different story.

Of all the holidays we celebrate during the year, Thanksgiving, for the majority of my immediate family, is the favorite. (I’m still a Christmas hold out.) So, while I am trying out new recipes, I have to make sure I don’t wreck the anticipation for the big day. If you’re eating sweet potatoes and stuffing for the days leading up to the meal you could see why excitement for the main event could wane. This is why, while I’m looking for new stuff, I am also on the lookout for different things to do with the same ingredients. Pumpkins are a perfect example.

Pumpkins can be used for more than just pies. They can be filled with cheese and other buttery goodness and roasted. They can be tossed into fresh pasta or spicy curries. Pumpkins are the taste of fall but, during the month of November, I look outside the traditional flavors and look towards other cuisines where pumpkins are year-round—which, for me, means North Africa.

It is no secret that I love Moroccan food and, thankfully, Morocco loves their pumpkins and squashes. If you find yourself with a leftover Cinderella pumpkin from Halloween or if you just can’t bring yourself to make a pie yet, give this recipe a try for a little something different.

Pumpkin and Chickpea Stew
Adapted from The New Book of Middle Eastern Food by Claudia Roden
Yields 6 servings Read more…

Farro with Cranberries and Pecans

Side Job
Truth be told, I am a Thanksgiving freeloader which means I do not usually host Thanksgiving. However, since food is my job, I have been thumbing through numerous magazines and cookbooks looking for interesting recipes for the big day and I have found a few that are intriguing enough that I gave them a try.

Most people are pretty traditional when it comes to Thanksgiving and are resistant to change, myself included. I have been known to pout like a child if certain things are missing. However, if the usual required dishes adorn the Thanksgiving table alongside a few new introductions I can be talked off the ledge. The bonus is sometimes you run across a recipe that works in everyday life and not just for special occasions. The recipe below falls into that category.

I have always loved the nutty flavor of farro. The fact that it is easy to prepare is a bonus. Farro is the perfect fall side dish. Whether it’s plain with a little butter or dressed up with garlic and onions it can be a welcome change from the usual when served beside your favorite roasted meats. In this case, the addition of cranberries and pecans just screams turkeys and pilgrims. Ergo, it would be a great addition to your Thanksgiving feast.

You don’t have to wait for Turkey Day, though. I made this the other night and served it alongside some pan-fried pork chops and it was delicious…

Farro with Cranberries and Pecans
Adapted from Cooks Illustrated
Yields 6 servings Read more…