As it is, a poached egg on toast is a pretty special thing. But Heidi at 101 Cookbooks has an elegant variation that sounds like the perfect quick fall dinner: eggs poached in white wine, served on a piece of avocado toast. Um, yes please.
Yesterday I shared our small, swanky, make-ahead Thanksgiving menu, and today we're going to talk about how to get it all done. To those of you who love lists and calendars and whiteboards, welcome. To the folks who get a little overwhelmed by planning out a dinner in such detail, stick with me.
Thanksgiving, in its silly pressure and sheer scale, is nevertheless a very good opportunity to break a dinner down from beginning to end, planning what is made when and what can be done ahead. The point, ultimately, is not just to do Thanksgiving like a pro, but to carry these skills into everyday cooking.
The humble potato, knobby and still smelling of earth, can do so very much. We can smash it and stuff it inside pierogis or its own skin. We can simmer it with shreds of chicken and corn. We can spice it with cumin and coriander to make a curry or slice it paper-thin for a casserole. No matter what form the potato might take, we are sure to love it equally. And it's not so shabby on the nutritional side either; surprisingly high in Vitamins C and B6, potatoes make a sturdy centerpiece to supper, especially when joined by a pile of greens or slice of high-quality fish.
So we think you shouldn't need an excuse to eat a potato for dinner tonight, but just in case here are ten.
I love a vintage cookbook, and couldn't resist Ceil Dyer's The After Work Entertaining Cookbook when I spotted it recently at a second hand store for a mere $2. Her advice was probably meant for that new breed of working woman in the seventies — you know, the lady who had to bring home the bacon and fry it up in a pan, all the while with a smile on her face — but this book turned out to be full of great tips and recipes. I came home from work the other day and went to work on a meal from the "Soup Suppers" chapter.
Ready, set, go! It's Halloween, which makes it likely that dinner tonight is going to be squeezed between work/school and festivities. Whether you're attending a party after work or taking your children trick or treating after school, you're likely in need of a quick and easy (yet hot and filling) dinner tonight. Here are ten ideas from The Kitchn that won't take a lot of time or a special shopping trip:
Grits don’t need me to wax poetic about them. People already do that. A lot. Chefs dress them up real pretty and escort them ‘round the dining room with heritage pigs and heirloom whatever-the-garden-trends and call them a revelation in a way I reckon makes seasoned Southern cooks roll their eyes and scoff a little. Haven’t they been saying so all along? Grits have history the furthest thing from fancy, but from then til haute cuisine, they sure do make a meal.
Every Halloween, I cook a big pot of pumpkin chili and put a bunch of easy appetizers on the table. Most of them are simple and healthy, to counteract the candy: chips and salsa, carrots and a bowl of ranch dressing, maybe a bowl of grapes. We usually have cornbread, either homemade or from Lizard's Thicket, a local meat-and-three. This year, I may experiment with an all pumpkin menu.
I first discovered Wiener Schnitzel as a little girl eating "around the world" at Disney's Epcot Center, and those two words still make me giggle. Funny name aside, it's a classic dish that's easy to prepare.
Talk about easy! This "poached" salmon recipe isn't necessarily about long cooking but it definitely highlights a slow cooker's other abilities — like putting something into the pot and walking away. What you get is a moist, flavorful salmon without the usual worries of dry, overcooked fish.
Although it forms the foundation of so many meals, the humble onion rarely gets showcased front and center. The first time I cooked a whole, stuffed onion, I was a bit apprehensive; would it be too pungent, too odiferous, too much? In fact, it was succulent and sweet and made the perfect vessel for stuffing. I instantly imagined serving roasted stuffed onions at Thanksgiving or any cozy fall dinner.
This particular recipe was inspired by one of my favorite dishes, kale sautéed with onions and golden raisins, along with nutty, chewy wild rice.