A conversation with Martha Stewart, part 2

I know you all have been anxiously waiting to hear the rest of what Martha had to say, so here it is! (If you missed the first post, you can catch up here.) This “part 2” is around Martha’s tips on holiday cooking – they’re coming sooner than you think people!

Martha’s holiday cooking tips

  • Vacherin cheese is a wonderful “winter” cheese made from cow’s milk. It’s very creamy in texture, a little “funky”, and is best eaten spooned right out of the rind.
  • She said her couscous royale is always a hit at holiday parties. It has the perfect blend of herbs and spices, and is great for your vegetarian guests.
  • And now for the big reveal – how Martha cooks her turkeys! Martha is very much about home-grown goodness and sustainable farming, whether it be vegetables, turkeys, or goats. For her holiday turkeys, she prefers to use one of her own grown Lebrun female turkeys as they tend to be bigger (up to 22lbs) and juicier. Her secret for cooking it comes in the form of a cheese cloth soaked in white wine and butter. (I was, and still am, drooling over this.)

From Martha’s Mouth:

  • Florence asked Martha’s opinion on whether or not you’re born with a good palette. “Yes, I believe you either have a good palette or you don’t. Some people are just born with it.” She went on to reference many famous chefs who have made it because their palette is so broad.
  • A reoccurring theme throughout the conversation was Martha’s praise for the people she works with. “The greatest influence in my life are the people around me, the people I work with. I learn from them every day.”

It was such an experience getting to meet Martha Stewart and learn a bit about who she is. If any of you ever get a chance, I highly suggest taking advantage! That woman has a wealth of knowledge that we can all learn a little from.

martha and florence

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Happy Thanksgiving!

Happy Thanksgiving to all of our foodie friends and family. We can’t wait to hear all about your tasty (or even disastrous) recipes!

 

Happy eating,

XO

Mashed potatoes done right.

Thanksgiving is exactly 2 weeks away. Don’t act like you forgot. We have FALL everywhere. Notice the red Starbucks’ holiday cups? I know you did. What you may not have noticed is that you need to figure out this food gig for the holiday completely centered around eating. Talk about foodies rejoicing. Anyway, its an overwhelming meal and if you don’t have a game plan, this is an easy way to start. Check out the cranberry sauce recipe too, we are all about hooking you up for the big Turkey day.

  • 1.5 lb. of red skin potatoes
  • 1/2 cup of half & half
  • 2 tbsp. of minced garlic (again I do 3 but I’m a gahhhlliccc addict, nice faux Bahston accent, right?)
  • 2 tbsp. of chopped chives
  • 3 tbsp. of butter
  • Salt & black pepper to taste

Boil potatoes (skin on because I’m lazy, if you hadn’t noticed through most of these quick/easy recipes). While those are cooking, in a separate sauce pan bring the half & half to a boil with the chives, garlic, salt & pepper. Cut the heat immediately once the milk bubbles, we are just trying to heat through not boil or cook.

Drain the potatoes & mash with the butter. (You will notice that the skins just slide off and its edible and it won’t take away from the dish. BUT if you are a hard working home cook then feel free to take the time to peel them prior to boiling). Once thoroughly mashed, add the half & half mixture and whip/stir. This will make the mashed potatoes fluffy and melt in your mouth yum! Plus the chives & garlic will be infused evenly.

Happy Eating, XO.

Home-made Cranberry Sauce

Delicious and simple.

  • 12 oz cranberries (not frozen, the real deal)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (you need both, don’t be a cheap-o, if you want it to taste good you can’t be stingy)
  • 1/4 tsp cinnamon
  • freshly squeezed orange juice to equal 1 cup (approximately 3 – 4 oranges)

Dissolve sugar in orange juice in a medium saucepan over medium heat. Stir in the cranberries and cinnamon. Cook, stirring occasionally, until most of the liquid has reduced, about 15 – 20 minutes. You will hear the cranberries pop as they cook. Remove from heat and place into a bowl. The sauce will thicken upon cooling.

Happy Eating, XO.