This book does not currently have any notes.
A favorite recipe, make every year for Thanksgiving. Blanch Brussels sprouts and toast pecans ahead of time; the final saute step is fairly quick the day you want to serve them.
I made this for Thanksgiving using half baby shiitake and half oyster mushrooms. The vegetable combination is really delicious, although unfortunately I over-roasted the Brussels sprouts. Twenty minutes in the oven was too long, perhaps because my sprouts were quite fresh and had been sitting out at room temperature. Next time I will check the sprouts after 15 minutes, if not sooner. Aside from the somewhat mushy sprouts, this is a fantastic dish. I think a splash of high quality white wine vinegar would also be a welcome addition.
After trying many cranberry sauce recipes, this is now the one I make every year. The cranberries are added in three stages and with the apples and walnuts, you get nice contrast of textures. It is delicious.
I made this recipe as a single 8” cake for Thanksgiving this year. It was very good, but rich as an almost flourless chocolate cake can be.
This book does not currently have any reviews.
Your request has been submitted.
Your request has been submitted. EYB will contact you soon.
Automatically add future editions to my Bookshelf
