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I made these last night and wanted to share. Of course, I didn't get a picture because I didn't decide to share until after they were gone. Step One: Infuse some oil (I like olive oil, but it has a lower smoke point than vegetable oil, so keep that in mind) with garlic, rosemary, and thyme. (Or whatever herbs you like. I think next time I do this I might try dill - we have a ton if it.) With the garlic, keep in mind that it burns, so you'll want to heat it and then remove from heat before you burn it. I use the jarred stuff, because I find that fresh garlic doesn't have enough pay off for the amount of work it requires. But If we lived in a place that garlic came from, I might change my mind on that. Put the infused oil aside away from heat. I don't know how much of anything I used. It was an experiment. Step two: (Or step 1A) chop up some potatoes. We used yukon gold that came in our coop produce box. I made them into wedges, just big enough to be dippable. Step three; Par boil those potatoes in water. This creates an outer layer. I can not stress this enough: Do NOT skip this step. You have to kind of guess how long, based on your potatoes and how thick you cut them. You want them to be softish on the outside and still undercooked - get a layer on the outside that will crisp up nicely. Drain, pat dry. Five minutes is probably long enough, but again, this depends on how you cut them and what kind of potato. Just check them every so often by poking them with a fork. Step Four: toss in the infused oil. Step Five: bake. 450F, 15-20 minutes. Again, just check them every so often to make sure they are done. Eat and enjoy with your favorite dipping sauce. Hopefully it's not Stephen's Fry Sauce, but if that's your thing, great!

Hey everyone! In advance of Thanksgiving, I thought I'd share a family turkey recipe! Fair warning, this takes FOREVER to cook. I do it in advance of the big day. Enjoy. Sauce: Enough for or a 15 pound turkey or smaller Ingredients: Relajo (spice mix).. you can find this at some Mexican grocery stores in a little baggie or make your own ---chile ciruela ---chile wake ---ajonjoli ---pepitoria ---laurel ---ajo 3 chopped onions 2 Red bell peppers chopped 1/2 small can tomato paste 12 peeled tomatoes (from a can, buy two large cans and use 12, plus juice) 2 cartons Chicken stock Directions: Toast the relajo on a frying pan until its fragrant Cook the onions until transluesent, add bell peppers and relajo Add tomatoes and tomato juice Cook low and bubbly for 30 min Blend the sauce as fine as possible (you can use regular blender, but let it cool before blending, or immersion blender) Add half carton of chicken stock and cook for 20 min Get another pot. Place a fine strainer over the empty pot, and slowly strain the sauce into the pot using a spoon to push the sauce against the strainer and squeeze as much juice out as possible. This juice should be thin and red. Place the pulp into a bowl and repeat until all the thick blended sauce is strained. Now take the pulp and put it back in the original pot, adding another half carton of stock. Cook for 20 min. Repeat the straining. Cook one more time with more broth. Strain again. (so three rounds of cooking and straining) You can throw away the pulp, and what you have left in the pot is your sauce! Season to taste. If its too sour, mix in some brown sugar For the turkey: Ingredients: · Butter · Mustard · Worcestershire sauce · 1/2 cup white wine · Stuffed spanish olives · Capers · Salt · Pepper · Paprika Directions: The night before, poke the turkey with a fork. Rub the butter, mustard, and worcestershire sauce all over the turkey and get inside the skin Put the turkey in a pan with the sauce, olives and capers drained, white wine, paprika and cook in oven. Make sure you baste often it while its cooking The sauce gets its final flavor from the turkey. After cooking with the turkey, it can be frozen used as sauce on other things. Also, a good Salvadoran post-thanksgiving meal is pan con pavo/ pan con chumpe, which is a turkey sandwich with the sauce, radishes, and cucumbers. Use a crusty bread. Sauce can be made a week in advance, and keep in Tupperware in the fridge. Or freeze if holding for longer. Throwback to last year's stuffing recipe:

We're 4 days into the New Year and already one of the 2017 predictions has come true, look at that. On an unrelated note- I've put a lot of time, effort, and enthusiasm into learning how you really cook good food- and I've mostly overcome bad habits and mental ruts from cooking the kind of sludge my family ate when I was growing up. For example- despite a childhood in Texas, I didn't know what cumin was (I'd only tasted it in spice mixes) and I'd never tasted an avocado when I was 18. Yikes. But sometimes you don't want the good stuff. You want a little sludge. And you want it to taste the same- exactly as crappy. This got a lot more complicated when I stopped eating meat... but I did it. Not shown: a little chopped garlic and generic taco seasoning (why buy taco AND chili seasoning, said my mom). After recording my glop for posterity I sprinkled some of those fried onions leftover from Thanksgiving on top, because I'm trash.

All right guy s, I'm quite proud of the apple-cranberry sauce I whipped up this year. Just toss a bag of dried cranberries, a half cup of cranberry juice, a half cup of apple cider, and a cup of sugar, and a cinnamon stick into a pot. Cook five minutes. Add two chopped apples (I used honeycrisp). Cook another five minutes. Make a slurry with two teaspoons of cornstarch and some of the juice from the pot. Add that, and cook another five minutes. Chill until jiggly. I want to try it with fresh, I think I'd need to up the sugar content for that. It might not look like much, but it's autumnal and festive and delicious. Also: one part spiced rum, two parts cranberry juice, two parts apple cider. I like the combination of cranberries and apples, can you tell?

Hey Everyone! I wanted to share this delicious stuffing recipe that I found online a few years back, and have been making ever since! This is not my own recipe, I just wanted to make that clear. I am not that creative or good in the kitchen lol but I just wanted to share the love of this recipe. If I can make it, anyone can do it! This year, I am going to make it again, but gluten-free, so we'll see how that works out. I have some of my own pictures from making it last year in my tiny apartment kitchen, and down below are the links to the original creator's blog. The pumpkin cornbread, which is delicious by itself! I cut into cubes for drying. Sauteeing the onions and celery and cooking up the hot Italian sausage! Sage, the ultimate Thanksgiving herb! Here it is all mixed up before going in the oven, and then after once taking it out. Stuffing isn't much to look at, but it is absolutely my favorite Thanksgiving dish! The link to the blog is here: http://theviewfromgreatisland.com/pumpkin-cornbread-stuffing-with-country-sausage-and-sage/ and the cornbread recipe: http://theviewfromgreatisland.com/pumpkin-cornbread/ What is your can't-live-without Thanksgiving recipe?