Gam’s Apple Chutney

Interpretive Cooking

Every family has a Thanksgiving recipe handed down through the generations. Even if it just opening a box, it still counts as a family tradition (or at the very least, a funny commentary on whether or not your ancestors could cook). Case in point, my paternal grandmother was a disaster in the kitchen. In fact, my grandfather did all of the cooking during a time when it was definitely not the norm, and they always came to our house for Holiday meals.

My maternal grandmother was just the opposite. If you read my posts regularly, you will know about Gam’s recipes—she was a really great cook. I have come to realize that she was pretty bad at actually writing her recipes. When you consider she was a teacher for most of her life, it seems sort of strange that her recipe writing would be that “open to interpretation”. It may be more a generational thing than her inability to get her point across. Gam never had a problem getting her point across. She made her opinion very clear…often.

In my cookbook collection, I have some “antique” cookbooks that were written at a time when people, mainly women, did a lot of the cooking. Certain steps were implied, and were not written down—it was assumed the reader just knew. I would definitely put my grandmother’s handwritten recipes in this category, especially because they were written for her own use. She didn’t elaborate. That thought was underscored when I pulled out her recipe for apple chutney in anticipation of Thanksgiving leftovers.

My favorite part of Thanksgiving are the turkey sandwiches the next day and I really like them with some thickly-spread apple chutney. For me, Gam’s apple chutney is the best. But I had to read through her recipe a few times to make sure I understood her thought process. There were a few important pieces of information missing, but I managed to channel my inner Mary Jane, and figured it out.

Below is the revised recipe. Although cooking yet another dish this week might be the last thing you would like to do, keep in mind that a tasty little jar of homemade chutney makes a great gift for the hostess or that last minute gift for the person you forgot! Read more…

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!

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.
Read more…