Barley and Pine Nut Pilaf

Family Favorites
We have our cookbook club dinner this weekend—with a twist. Normally, our dinners end with a discussion to decide which book we will cook from next month. Last time, my son threw out a great idea that is perfect for the holiday season. Instead of cooking from a book, he suggested that we all make our favorite family recipes. (Not bad for an 11 year old!) So that’s what we’re doing.

Between my sister and I, there are a number of options…but there are really only a handful of true family favorites that we all make. We did a little Rock, Paper, Scissors to see who gets to cook what.

Check out these earlier posts for a number of our family favorites like: Ebleskiver, Carrot Soufflé, Gam’s Gingie Cookies (Sweedish Ginger Cookies) and Hot Cheesy Things. All will be represented at this dinner. There is one more that my sister will prepare, and I am shocked that I haven’t written about it before—because it is such a Larson family tradition.

We have this Barley Pine Nut Pilaf every Christmas. In fact, it is so identifiable with Christmas Dinner that we (almost) never eat it during the rest of the year. The dish pairs well with any roasted meats or poultry as well as the Carrot Soufflé. The cookbook even suggests using it as a stuffing for game hens, though I have never tried it.

The recipe was originally published in the 1980 Edition of the Junior League of Palo Alto Private Collection Cookbook, which (as far as I know) is no longer in print. This is too bad because it has some great recipes. If you are lucky, you can find a few stray copies with a quick web search.

Barley and Pine Nut Pilaf
Serves 6 Read more…

Spinach Gratin

Thanksgiving Roulette
I admit. I am a Thanksgiving purist. There should be turkey. There should be mashed potatoes, gravy, and stuffing. There should be cranberries. And yes, let there be pie. Pecan and Pumpkin pie to be exact. I would prefer that this menu not be messed with. For most of my life things were as they should be…then I got married.

Once married, we made the decision to split the holidays amongst the two families—which means that we spend Thanksgiving with my In-Laws and Christmas is with my family. For the first few years Thanksgiving was an adjustment. I love my in-laws. They are awesome people, and my mother-in-law is a great cook. But they do Thanksgiving differently, and I had to learn to adjust.

Don’t get me wrong. The usual things are there: turkey, potatoes, stuffing, etc. But there were other dishes that were new to me. Sweet Potato Tsimmes with Pecans and Prunes is one, and has since become my favorite part of Thanksgiving dinner. (Who’da thunk it?) It is the vegetable dishes that seem to be in a constant state of flux. Sometimes it’s broccoli, and sometimes it’s green beans… Just like Forrest said, you never know what you’re going to get. (Thank goodness it hasn’t been brussels sprouts ‘cause…no.)

I am pleasantly surprised to say that after 14 years, I enjoy this little bit of change, and if it were up to me, I would offer Ina Garten’s Spinach Gratin as the vegetable of choice this year. It’s rich, creamy, and very good. And on a day reserved for feasting, why not?

Ina Garten’s Spinach Gratin
Adapted from Barefoot Contessa Parties Read more…

Pie Month 2015!

November is Pie Month at Piedmont Grocery…and we do sooo love pies!

Because so many of us prepare our Thanksgiving feast, and because recipes are fun to peruse, here is a wonderful list of what we have found across the internet, and published on Facebook and Twitter.

Visit our feeds each day in November for a new pie recipe. Read more…

Bar Nuts

Talkin’ Turkey
My favorite thing about Thanksgiving, honestly, is that I don’t have to make it. I am fortunate that my mother-in-law is more than willing to prepare the Thanksgiving feast, and I only need to show up. It’s not that I wouldn’t cook, if given the opportunity. Of course I would. It’s just that by the time Thursday comes around I’m a non-functioning, drooling fool.

To be fair, we are all busy at the holidays—but until you have spent the three days before Thanksgiving working at a grocery store, you haven’t experienced my kind of busy.

The hardest thing about Thanksgiving is the wait. We usually eat around 2 or 3 in the afternoon…there’s the dilemma. Do you have a big breakfast to hold you until the main event? Or do you have a light breakfast and hope for snacks? I’ve tried both ways, and I have yet to find the best answer. Too big a breakfast means less room for turkey and gravy goodness. If you eat a light breakfast, and hope for snacks, the potential for wanting to gnaw your arm at about 12:30 is high.

This year, I will be arriving later than normal, so I’m going the small breakfast and snack route. I plan on making these just in case. Always good to be prepared…

Bar Nuts
Adapted from Union Square Cafe via Food 52’s Genius Recipes
Makes approximately 5 cups Read more…