For a tasty way to use up the starter left after feeding, mosey on over to Chocolate & Zucchini and check out Clotilde's recipe for Sourdough Crumpets. Yum!
This is kind of barn-door-closed, horse-gone but this San Francisco Chronicle article brings together several topics that recur often: banh mi and cocktail party menus & planning.
The Chronicle's food section is great. It's searchable archive goes back years. A great resource when you are looking for recipes.
Today's Washington Post Food section features an article on soups. Four chefs share 9 recipes each featuring common "pantry" items. (In quotes since some of the featured ingredients are actually freezer items.) The recipes are all quick cooking and range from Sweet Potato-Apple to Cuban Black Bean to Shitake Hot & Sour. Looks like one to clip & save.
I have this very hazy recollection of someone asking for a savory rhubarb recipe. I searched the archives (briefly, I admit it) and didn't see it. But thought I'd post this link anyway for Crisp Duck breast with rhubarb-ginger confit. It combines a couple topics I've seen go by -- crisp duck & confit come to mind -- and it sounds good!
I started late (mistake #1) making a recipe I had never made before (mistake #2). I hadn't cleared my counters (mistake #3) and my pastry bag was too small (mistake #4.) Then my food processor broke mid-puree. (Not really a mistake, call it mishap #5). I had to dig out my potato ricer to finish the dough. In spite of that, the gnocchi were actually pretty darn good!
This dough is very soft--a lot more potato than flour. You need to pipe it into boiling water since you could not possibly roll it. (You could spoon or scoop it though.) It cooks fast and overcooks very easily. 45 seconds is all it took, 60 seconds and the gnocchi turned to mush. I browned them off ahead of time and then packaged up the sauce, sage and gnocchi separately to travel. I crisped them up and sauced them right before dinner. They were very tasty, not overly sweet. The apple came through nicely, the sage wasn't overpowering. Nice fall flavors and pretty colors.
All in all, I'd say it was a hit; I would make it again. Any else try a recipe for the first time on Thanksgiving? How did yours turn out?
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