Saturday, November 19, 2011

Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??



  • 8 cups cubed day-old corn bread (1-inch cubes)*
  • 2 cups cubed day-old country-style white bread,
    crusts removed (1-inch cubes)
  • 1 1/2 lb. mild Italian pork sausage, casings
  • 1 to 2 Tbs. olive oil, if needed
  • 1 yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • Salt and freshly ground pepper, to taste
  • 1 cup roasted and peeled chestnuts, quartered
  • 1/4 cup chopped mixed fresh herbs, such as
    sage, rosemary and thyme
  • 3 cups low-sodium chicken stock


Preheat an oven to 375°F. Butter a shallow gratin pan.

Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.

Thursday, November 17, 2011

Handmade Rugs From Provence

My friend Libby Wilkie of An Eye For Detail has the prettiest rugs for sale in her new store Provence Rugs.  Libby and I go way, way back to our days in boarding school so I can vouch for her impeccable taste and service.  So go buy one! and don't forget to enter the contest on her website.

I'm thinking of one for my new guest bathroom...Hmmm.

Sunday, November 6, 2011

Apple Stuffed Pork Loin With Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

The Brussels Sprouts Gratin in Lindaraxa's main blog would make the perfect side dish for a Christmas Eve dinner!


For the stuffing:

  • 2 Tbs. olive oil
  • 1 1/2 cups chopped Golden Delicious or other
    baking apple
  • 1 cup chopped yellow onion
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped dried apples or 1/2 cup
    finely chopped dried apricots
  • 1/4 cup raisins
  • 1/4 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • 1/2 cup apple cider
  • 1 boneless pork loin, 2 1/2 lb.
  • 1/4 tsp. dried thyme
  • Salt and freshly ground pepper, to taste
  • 1 cup apple cider, plus more as needed
  • 2 tsp. cornstarch


To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Thursday, November 3, 2011

Tempura Apples With Honey

Apple fritters don't get any easier than this!


1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks


1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.

Mark Bittman NYT


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