Pie Month — Bonus Post

Pink Pearl Apple Pie November is Pie Month at Piedmont Grocery, and we have been posting a pie a day to our social media feeds. Here is the compilation of the pies so far. We will update the list again at the end of the month.

Happy feasting!

Autumn Salad with Apples, Comté, and Hazelnuts

The Big Cheese

Cheese is good. I have always been a big fan of cheese in many forms, though I DO draw the line at spray cheese. ( My sister, on the other hand…)And don’t forget the Earthquake Velveta buried in the back of my Mom’s pantry. Uh, no thanks. I would rather perish!

Around the holidays I find that I eat much more cheese than usual. (Of course I am eating a lot more than usual of a lot of things, but it’s the holidays, who am I to fight tradition?)

Cheese is one of the easiest things to nibble on at parties, and since there are numerous parties during this time, the chances of finding oneself in front of a cheese plate or creamy baked brie are pretty good. In fact a cheese plate with an assortment of interesting and not your everyday cheeses is my easy, go-to potluck contribution. (It’s also a great way to get a conversation going, ”This cheese is awesome!” “Oh, what is it?”)

There are plenty of ways to incorporate some really good cheese into your holiday meals. Cheesy dips are a no-brainer and cheese balls are always festive. (The real ones. Not the neon orange things, and not your Uncle Bob.)

One of my favorite ways to enjoy a little cheesy decadence is in a salad. Most people add goat cheese, or feta, or even crumbled blue to their salads– which is great, but don’t under estimate the power of a good, nutty Parrano Gouda or Emmenthaler. When cut into matchstick sized pieces and tossed into mixed greens with some dried cranberries or cherries, these hard cheeses are darn good.

A favorite salad with cheese is this Autumn Salad with Apples and Comte. The Cider vinaigrette alone is straw worthy. This dish would make a great addition to your Thanksgiving table or any other celebration.
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Deconstructed Holiday Turkey with Sage Gravy

To Brine or Not To Brine….
Growing up, my mother did not brine our turkey for Thanksgiving. She did it the old fashioned way: slather on the butter, stick it in the oven, and torture the family for hours with the scent of roasting bird.

Our turkey always tasted good, but then again we ate Thanksgiving dinner which means we didn’t eat until 6:30 or 7:00, so we were all about to chew our arms off. I don’t recall the turkey ever being super dry, but I was a kid. All I cared about was how many mashed potatoes I could stuff in my mouth at one time. And then there’s gravy, the other food group.

Nowadays there is a national dry turkey emergency. There are so many versions of Thanksgiving Turkey Brine that it can be hard to choose—especially when you consider “trying” a brine means you have to cook a small turkey or a turkey breast. Not everyone wants to take time to do that unless you’re psycho, like me.

We go through a lot of turkey in my house. My sons will only eat turkey sandwiches for school lunch. Roasting a turkey or turkey breast can be better overall than buying a pound of the sliced turkey from the meat counter: not only can it be more economical, it just tastes better.

I have roasted turkey both ways; I have brined, and I have gone rogue and just thrown it in the oven. I must say I prefer the brine, especially for sandwiches. And let’s face it, the meal is good, but it’s all about the leftovers. I am particular about which brine I use. Some are too sweet, or too citrusy, or just plain weird. I like a brine that will enhance the flavor it and keep it moist, not change the taste of the turkey too much.

I have two favorite brines. The first one is a mix that we sell here, at the store (which makes life that much easier). It is made by a local company, KL Keller Food Ways, and the 1 lb. pack is enough to brine a 14-18 pound turkey. The blend contains sage, coriander, bay, black pepper and a little bit of chili flakes. But, don’t worry, it’s not spicy. It is very good and is available in the meat department.

My other favorite is a sage brine recipe I found in Bon Appetite for a Deconstructed Holiday Turkey with Sage Gravy. I don’t usually do the whole recipe but I do use the brine. I think it is the most “traditionally turkey” tasting brine if that even makes sense. Try it out on a turkey breast if you don’t want any surprises on the 27th. Read more…

Cornmeal-Crusted Crayfish Pies

Havin’ Fun On The Bayou…

It’s that time again. This week is the annual Chef of The Month Dinner that I have cooked for the past three years as a prize for our school auction.

The first year I was an uber excited over-achiever and all about making the entire meal from my garden. Well, except for the pork. (I’m not about to raise actual pigs. I have three who live with me, and I accuse them of being raised in a barn. That’s good enough.)

Last year was an elaborate Moroccan feast. I may have gone overboard. (Seriously? I poached pears and made the bread from scratch. ‘Nuff said.) I thought it was awesome but I am also a bit of a nut when it comes to Moroccan food. I made too many dishes in my attempt to make others enjoy the cuisine as much as I do and I killed myself doing it. I drooled in the corner for a week.

This year I’m keeping it within the continental U.S., and I’m not going as crazy. I’m makin ’em take a trip down on the bayou. This close to Thanksgiving, I want something that they aren’t going to eat again in the next few weeks. I figure cajun is a good way to go for a satisfying Fall meal.

I consider any gumbo to be comfort food, and there are so many different kinds to choose from. When I think of cajun cuisine this is the first thing that comes to mind, so I had to do it. I am going with the less traditional Smoked Duck and Andouille Gumbo.

Pecans are big all over the South, but Louisiana is crazy for them. So, I am making a Caramel-Pecan tart that is almost better than my Grandmother-in-Law’s Pecan Pie. Almost. She’s from Louisiana, she knows her pecans and she makes a MEAN Pecan pie.

Crawfish Pie is a no-brainer. It is just SO Louisiana. Hank Williams even sang about it. Since November is our Month of Pie, I am sharing the recipe as a savory alternative to the obvious.
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