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Archive for November, 2009

“Why would you use such a baby flame when I have a plumber’s torch in the garage?” “Because I don’t want to crack the antique crystal bowl with the blowtorch!” Leave the plumbing tools in the bathroom and put a culinary torch in your favorite cook’s stocking. It’s easy to handle, the flame is just the right […]

The turkey has landed! This 22-pound bird roasted for 3 hours (first hour at 400 degrees, then the next 2 hours at 325 degrees) to an internal temperature in the breast meat of 155 degrees. In answer to the yearly questions: No, I don’t brine (brining is only necessary if the bird is going to […]

“Mom, can we have butternut squash ravioli for Thanksgiving?” After participating in a pasta-making tutorial, a ten-year-old boy did just ask that question. And why not eat ravioli for Thanksgiving; it is so delicious! This ravioli recipe has two of the essential Thanksgiving ingredients: squash and sage. Making pasta created quite a sensation last Saturday. Kelly […]

Kirsten writes, “Just wanted you to know that I’m in preparation of the perfect pie crust. This morning, I pulled out a bowl, pastry cutter, measuring devices, gravy separator, spatula, and ingredients. With the voice of a great mentor chanting in my mind (“cold dough, hot oven!”), I’m excited about creating a traditional Thanksgiving feast […]

Our favorite holiday is a week away, so celebrate the season at these upcoming events at Kitchen Conservatory: Join us for the Champagne Stroll on Sunday, November 22 from 12 to 5 pm. Stroll the shops, including Kitchen Conservatory, on Clayton Road between Hanley and Brentwood, while enjoying our homemade appetizers and champagne punch. On the day […]

At big family meals, we always have carrots, because they look colorful and everybody likes carrots, and (most importantly for the cook) they can be made days ahead of time and easily reheated. Nobody ever says, “let’s have carrots tonight!” but if you serve carrots, be sure to peel and cut twice as many as you think […]

“A Passion for Cooking” features the recipes from over a hundred different chefs who have cooked at Kitchen Conservatory. One of our favorite recipes from that cookbook — which several staff members make every Thanksgiving — is a pudding from chef Jim Voss of Duff’s (who also chefed for The Grateful Dead). Don’t miss his cooking class on […]

Sandy writes, “What’s your favorite non-dairy stuffing? I can’t mix meat and dairy.” Fair enough; tis the season for chestnuts! Fresh chestnuts can be hard to find, but frozen or canned whole, peeled chestnuts are readily available at specialty grocery stores. Chestnut Dressing 1 loaf of bread, preferably French baguette, cubed 1/2 cup duck fat 4 cups chopped […]

To stuff or not to stuff? I am firmly on the stuffer side of the debate. When the dressing is inside of the bird, it is basted with flavorful meat juices. The extra dressing baked on the side is never as tasty. The key to a good dressing is lots of seasonings: cook the aromatics first […]

Our favorite holiday, Thanksgiving, which is all about eating delicious food, is coming up. Besides ordering your turkey, you can also make ahead the cranberry relish. Here is a favorite recipe. We still have a few openings in our upcoming Thanksgiving cooking classes. To find all of our favorite tools for making a perfect Thanksgiving dinner. Cranberry-Apricot Relish […]