hungryinbklyn-blog

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Recipe: Coconut Milk Hot Cocoa

We've been back in New York now for about a month but I still long for the sunshine of Miami since it's dreary all day and dark by 4:30 PM here in Brooklyn.  I've tried drinking Hemingway Daiquiris to warm my soul and drown my sorrows, but without the sunshine and ocean breezes, they seem inappropriately fruity.  So I figured I would create something that blended the flavors of the tropics with the need for warmth in the dead of winter.  Alas, I present to you my Coconut Milk Hot Cocoa.  It's fast, easy, and a great way to use up extra coconut milk after you've made a bit of curry. Plus, it can be completely vegan by eliminating the milk and using 3 parts coconut milk to one part water.  Enjoy! 

Coconut Milk Hot Cocoa: 

8 oz. Organic Whole Milk

8 oz. Organic Canned Coconut Milk

3 1/2 TBSP Cane Sugar

1/4 C Unsweetened Cocoa Powder 

1/4 tsp Pure Vanilla Extract

Combine all the ingredients in a small saucepan over low heat.  Whisk to dissolve sugar and incorporate cocoa powder, but do not overheat - milk scalds at 180 degrees F.  Pour, and serve immediately! Try it with fresh whipped cream and toasted coconut sprinkles!

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Christmas Baking w/ Sister Pie!

Lisa Ludwinski's cookies, available in Detroit at Sister Pie

Well the holidays are just around the corner and you have one week and one weekend left to get those Christmas cookies going!  Lisa Ludwinski of Funny Side Up decided to stop by Hungry on Spreecast to spread the holiday cheer and give us some tips and tricks on Holiday Baking.  

She just moved to Detroit and has started her very own baking business, Sister Pie, for people in the Detroit area.  I, for one, can't wait until she starts shipping, because her recipes sound SERIOUS! And how couldn't they be?  She hails from Momofuku Milk Bar and a prestigious internship program in baking. 

She's got some amazing recipes like Pfeffernüsse, Russian Tea Cakes, and Biscotti, all fantastic homemade gift ideas.  

So check out the Spreecast! And cookies are meant for everyone!  So look below for the Spiced Chestnut Cookie recipe we spoke of in the broadcast - both gluten and dairy free! 

Spiced Chestnut Cookies (gluten & dairy free)

300g chestnuts (roasted & peeled)

200g pecans or almonds (toasted & cooled)

200g sugar

1 tbsp honey

1 tsp vanilla

1 tsp allspice

½ cup egg whites (3.5oz)

confectioner’s sugar, for dusting

Combine nuts in food processor with 100g of granulated sugar. Pulse until coarsely ground. Dump into mixing bowl and add honey, vanilla, and allspice. Slowly pour in egg white, mixing gently to combine. Add remaining 100g of sugar. Form dough into little balls, and roll in confectioner’s sugar. Bake at 350 for 12-15 minutes. Once cool enough to touch, roll again in confectioner’s sugar. 

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Eating My Way Through Miami - One Restaurant at a Time

Black Truffle Carbonara at The Local, Coral Gables

I've been in Miami for the past month performing in the Actors' Playhouse production of Godspell.  I was excited to take the role, but sad to miss out on my favorite season for food in New York - the fall harvest.  So to drown my seasonal sorrows, I decided I would eat my way through South Florida, checking out all the newest and best restaurants in Miami.  It's not a budget friendly endeavor for a regional-theater-actor-salary, but hey, I do it for you!  Below are my favorite finds - the must-try spots for your next So-Flo vacay. 

1. Gigi - This Midtown Miami spot feels a little like Momofuku south.  Delicious food, amazing pork buns and other asian inspired fare.  Look out for the grilled octopus which has been a long time special but should be making it's way to the permanent menu in the near future. Another plus about Gigi? It's open late - 5 AM on weekends!  And their wine list is insanely reasonably priced - you can get decent glasses for as little as $5.  Try the Gigi - cava with fresh passion fruit puree. 

2. The Local - Located in Coral Gables, this place stays true to it's name, using local ingredients in all the dishes.  Everything from Florida Grouper Collar to Black Truffle Carbonara round out this amazing menu.  Plus, they've got Florida grass-fed burger that I've yet to try but makes my mouth water every time I see it.  Great cocktails, draught beer and wine as well. 

3.  Yardbird - I usually stay away from Miami Beach restaurants because they tend to be all hype.  If Yardbird has been hyped, it deserves it because its consistently delicious southern fare is amazing.  Chef Jeff McInnis (of Top Chef fame) succeeds in all aspects of the menu (lots of local sourcing) from exquisite salads to the best Shrimp and Grits I've ever had. You don't need to be Southern to know that this food is just darn good. 

4.  Eating House - Coral Gables is bringing the deliciousness! Starting out as a pop-up restaurant that occupied a lunch spot during the evenings, Eating House received such rave reviews and success, they are now there permanently!  They're currently closed for renovation but will be open starting in November.  Because their menu changes daily, I can't point out any must-try items - but let's just say if you see "truffle" and "polenta" in the same sentence, order it. 

5.  Harry's Pizzeria - Anyone visiting Miami should check out the Design District and Wynwood. And while there, hit up Harry's.  This pizzeria, from chef Michael Schwartz of Michael's Genuine fame, makes perfect Neapolitan pies with local ingredients.  Definite must-haves are any of the rotating specials, as the braised fennel pie, which is a mainstay on the menu.  Finish your evening with a homemade biscotti and cup of locally roasted Panther Coffee. 

Have any Miami restaurant suggestions for me?  Tweet me @hungry_in_bk and let me know, or leave a comment below.  I'll make sure to add it to my list of spots to check out!  I'm always looking for new places that think local.

Happy eating! 

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Hungry on Spreecast: Big Red Blanket

*Some recent picnic items from our BRB series - BLAT Baguette, Plum Tart, Organic Cajun Popcorn

Have you ever been to one of the outdoor movies in New York City? They're great! Except that you have to get there really early to get a spot and there are no good food options in the city parks.  That is, until now!

Enter Big Red Blanket. BRB is a movie-and-picnic series that's the brain child of the lovely Alexis Meisels with delicious four-course picnic meals prepared by yours truly.  And the best part?  Your ever-so-comfy seats for the film are saved on a big red blanket with an optimal view.

Our next event is on August 23rd, 2012 for the Big Lebowski in Central Park and there are still tickets left!  Show up at the last minute - and you still get a great spot AND get fed.  All menus are of course local/sustainable/organic and we can absolutely accommodate special diet needs.

If you want to find out more about how the idea came about and what to expect, check out my most recent Spreecast! 

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Eggceding my Eggspectations - A Unitasker for All

I hate gimmicky kitchen gadgets and I really hate unitaskers.  Ok, except for maybe my ice cream machine. But is it a unitasker if it makes ice cream AND sorbet?  I rest my case. 

That being said, I have tried everything on the planet to get the perfect hard boiled egg. My lack of success in the hard-boiled egg department never really got my attention until faced with a mass-boiling tragedy: Last summer I was catering a bachelorette party and decided to make deviled eggs.  I boiled my two dozen eggs, shocked them in ice water, and got to peeling.  Of course, the shell broke off into microscopic pieces, taking the egg white with it while leaving me with a pock-marked ovular mess unsuitable for serving anyone other than my crying self (I'm not exaggerating.  I cried).  What was the problem? I thought maybe my eggs were too fresh since I had heard an old wives tale that old eggs peel more easily than fresh eggs. And of course, my eggs were straight from the farmers' market.  

So then I bought new eggs and tried the vinegar-in-water approach, the heat-them-until-they're-boiling-then-turn-off-the-burner and let them sit approach, even the old egg approach (which actually sort of worked though I was mostly opposed to the idea).  

Enter my grandma, and her perfect little unitasker.  

While I was home in Pittsburgh last month, my grandma, mom, and I sat at the kitchen table discussing food as we so often do.  Grandma had made a potato salad for our giant family and naturally, put hard boiled egg in it. But how did she peel all those eggs for that huge salad?  She walked over to her drawer and pulled out this magic little unitasker and handed it to me.  The Eggsact Eggtimer.  That's it's name, I can't make this stuff up. 

I was skeptical, very skeptical. I don't really know what it is or how it works, and I don't care to. It's just a little red egg-shaped contraption that goes into the water and turns black when the eggs have reached the point of doneness you prefer: soft, medium, hard.  When I got back to Brooklyn, I put four eggs in a sauce pan along with my Eggsact Eggtimer, filled the pot with water, and boiled.  When the timer was black to the "hard" line, I shocked the eggs in ice water.  

Then I peeled.  Perfect large pieces of shell came off while leaving the delicate white completely intact.  I was stunned.  How could this have worked?  What did this little thing do to give me the perfect eggs? My farm-fresh eggs were easy to peel with bright yellow yolks and no grey residue.  I'm not quite sure if it's the timer that did it or the confidence my grandma gave me that indeed I could be successful at this basic task. So now every time I hard boil eggs, I will think of my grandma and the perfect little unitasker she gave me.  It has now become my one and only favorite gimmicky kitchen gadget.  And thanks to my Grandma, I will never cry again over hard-to-peel eggs. 

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After Off-Broadway, a cleanse with Kale

This kale salad uses the same ingredients as below, but pictured above I have added roasted pulled chicken for extra protein and substituted the dried cherries with nutrient-rich dried goji berries.

I have to apologize for being so MIA over the past two months.  I was busy working on a new Off-Broadway show called Hereafter Musical.  The amazing run just ended - and I really got into my character as a pregnant woman - I decided that I would eat for two in Theatre 80's food rich neighborhood of the East Village.  Let's just say I just about went broke at Luke's Lobster - and I even indulged in Puddin', the dairy-rich decadance that is a veritable no-no for singers.  But alas, I am not that strong, so thanks to lots of apples (the pectin is good for your vocal chords) my voice did not suffer too badly from my tasty exploits. 

That being said, the show is over and I am finally cooking again - and trying to cleanse. I would be a monster if I did only juice, so thanks to Amanda Skrip, I have a plan that simply cuts out dairy, gluten, refined sugar, caffeine and alcohol.  (I have not been so successful with the latter two). Since any cleanse incorporates lots of green vegetables, there is no better veggie to use right now than kale.  

My favorite kale for hearty salads is the lacinato variety (sometimes called Tuscan or dinosaur kale) because it is deep green, flat, and less bitter than some of the curly varieties. Most kale salads at restaurants incorporate some kind of cheese - but that's not necessary!  Just make sure to chiffonade your kale into fine ribbons like so, and you'll be able to enjoy it raw and it won't be too bitter or fibrous. 

Here is a variation of my favorite kale salad recipe that's both dairy and gluten free! Sub the dried cherries with goji berries for a healthier twist. 

KALE SALAD WITH APPLES, DRIED CHERRIES AND PEPITAS

FOR THE SALAD: 

1 bunch Lacinato Kale

1/4 medium red onion, thinly sliced

2 cups shredded purple cabbage

1 cup shredded carrots (2 average carrots)

1 apple, cored and thinly sliced 

1/3 cup pepitas

4 oz. dried cherries 

FOR THE DRESSING: 

1/4 C. Lemon Juice

1/3 C. Almond Oil (Walnut Oil and Grapeseed Oil work as well) 

1 1/2 TBS Dijon Mustard

1 1/2 TBS Honey

salt/freshly ground pepper to taste

Combine all the ingredients in a large bowl, and toss with just enough dressing to moisten the salad but not drown it.  Allow the salad to marinate for ten minutes before serving.  Enjoy the nutrition!

Note:  The cabbage and carrots can be shredded in a food processor or on a mandolin to make it super fast! Doesn't it look like gorgeous confetti!? 

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Hungry in Miami - Panther Coffee

Miami may be known for cafe Cubano and Latin American coffee stands, but Panther Coffee is carving out an entirely new space in the Miami Coffee Scene. After a long coffee career in Portland, Oregon, Joel Pollock and his wife Leticia packed their bags and relocated to sunnier Miami.  

Their coffee shop in the arts district of Wynwood is amazing - there's such a sense of community and dedication to sustainable practices.  In fact - Joel is currently working on a project in Haiti with St. Thomas University to help set up long term-solutions for sustainable and fair trade coffee production.  

Check out our most recent Hungry in Miami, and just below the video embed, you'll find tips from Leticia and Joel on how to buy your beans.  Enjoy!

Joel and Leticia's Coffee Advice:

Before you buy a bag of coffee, check for the roast date.  Nothing substitutes freshness!

Try to buy just enough coffee for the week.  Again, freshness is key to great tasting coffee!

It's important to grind your beans at home, just before brewing.  Invest in a small burr grinder, which keeps the flavor and aroma of the coffee beans intact and grinds the coffee to a uniform size.  Make sure you grind your coffee right before you brew it!

If you liked what you saw and find yourself in Miami, make sure to check out public cuppings held at Panther Coffee at 3 PM every second Friday and third Sunday of each month! 

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Hungry Sources - Something About Sonoma

Not to long ago, we posted one of my favorite episodes we've ever done about Peterson Winery in Sonoma County.  After that experience, I've found myself thinking about Sonoma quite often - it's really a magical place that is more off- the-beaten-path than it's Napa neighbor.  But as a result, it wasn't as easy to find a lot of comprehensive travel information in one place.  While I was thinking about planning another trip out west, I came across a new website that is the perfect source for wine-country travelers: somethingaboutsonoma.com 

It's that time of year when lots of amazing things are happening in Sonoma County.  Perhaps you're heading out there for the Sonoma International Film Festival, an amazing weekend of film, food, and of course wine April 11-15.  Or perhaps you've got a Passport to Dry Creek (totally jealous if you do, b-t-dubs) where the wineries of Dry Creek Valley open their doors (and bottles) for excellent wine and food pairings and live entertainment.  

Or perhaps you don't have a trip planned to Sonoma County at all!  But you should - as I reflect on my travels of 2011, Sonoma County was my 100 percent favorite vacay - AND it is responsible for my "best bite of 2011" (a grilled local peach with olive oil and sea salt at SCOPA in Healdsburg). 

Whatever the reason for your visit, Something About Sonoma is the one-stop-shop to help you plan the perfect trip.  Tweet me @hungry_in_bk to let me know about YOUR Sonoma adventure: past, present, or future.  

Cheers! 

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Hungry in Miami - Tropical Fruit Tour

Behold our second installment of our Hungry in Miami series!  We stopped by a the Homestead, FL fruit stand aptly named Robert Is Here, because, well - Robert owns it and he's always there.  In fact, he has been since he was 6 years old!  There's quite a story behind the establishment, which Robert shares with us in the interview.  He also gives us a tropical fruit tour of all his locally grown produce that is a bit out of the ordinary - like the black sapote - a fruit that leaks black juice and tastes like chocolate pudding! 

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Hungry in Miami - Sustain Restaurant + Bar

When we decided to spend a month in Miami, I thought that I would REALLY miss New York.  Don't get me wrong, I knew that the sunshine and high temperatures in January were way better than any blustery winter cold we may experience up here.  But I was nervous to leave my food community of Brooklyn, and to be honest, wasn't sure that I would find that same community in Miami. 

Until I went to Sustain.  Sustain Restaurant + Bar became our home away from home.  It was everything we could ever want in a restaurant - amazing food sourced locally and sustainably, strong drinks with dark spirits, and happy hour.  Oh, happy hour! And did I mention one hell of a staff that became our friends and bad influences while in the Sunshine State?  

I'm just sad I had to leave before they instituted their new Sunday Brunch - rife with make-your-own bloody mary's and foie gras french toast.   But I'll be back soon, because even though I missed New York while I was in Miami, I now miss Miami since I'm in New York.  

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Hungry in Wine Country - Peterson Winery

In 2010, my family and I spent Christmas in Sonoma County, and it was pretty perfect. There's nothing better than escaping frigid temperatures for a little vino in one of the most magical places in the country.  We drank quite a bit of wine - and made some friends.  On a dreary, rainy Sunday after Christmas, we ventured out for one last tasting. We had no appointment but decided to give Peterson Winery a shot since my dad had been a huge fan of their wine.  After talking with the young man in the tasting room for a good hour, we discovered that he was in fact the winemaker, a fact that both surprised and intrigued me.  How could such a young guy have the talent, know-how and developed palate to make the 6000 cases a year that he produces-- essentially by himself?   He was so dedicated to his craft, so knowledgeable about wine, and so insistent on sustainability that there was no way I could leave this winery without locking down an HIB episode. 

And thus, Hungry in Wine Country was born, and eight months later we had the pleasure of joining Jamie Peterson at the vineyard and winery for a day in the life of a winemaker. 

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Watch Shea on SHAPE's "Cooking School"

As the new year approaches, it's resolution time.  And with every bite of those Christmas cookies and each sip of that eggnog, you think yourself, "I'll start fresh in the new year." And the fastest way to a healthier life is to cook for yourself. When you're making your OWN food, you'll be a whole lot less likely to add another pinch of salt or that extra tablespoon of butter.  

That's why I teamed up with SHAPE Magazine on a series called "SHAPE Cooking School." The idea is that everyone should be armed with the basic skills necessary to cook a decent meal.  And that's precisely where I come in! Throughout the 11-video series, I show you how to season your food, chop an onion, make vinaigrette, poach an egg, roast a chicken, and more!  They're all short and sweet, but are packed full of information that will make any novice feel like a pro.  So check them out, pass them along, and make sure to tweet me if there are any other basic skills you're interested in learning about! 

So this New Year, don't make the resolution to diet - that's all about limits and restrictions.  Instead, make it a point to nourish your body and mind by cooking for yourself.  You'll not only hone your skills but you'll feel great too. 

Make sure to check out all 11 videos HERE. Now get cooking! 

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The Perfect Party Hors D'Oeuvres - Baked Oysters on the Half Shell on the Half Shell

Oysters are perfect for a special occasion.  I personally love them raw, but not everyone is down with that.  But that doesn't mean you can't serve them at your fete!  These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream.  Dramatically served on a long wooden plank over a bed of salt, and you've got a jaw dropping presentation that won't last long once your guests get their hands on them! Check out the episode below and follow along with the recipe! 

BAKED OYSTERS RECIPE:

12 Freshly Shucked Oysters, in the shell 

1 TBSP Butter

1 TBSP Extra Virgin Olive Oil

1 Cup Minced Shallot (about 1 large shallot)

8 oz. Crimini Mushrooms, chopped 

2 cloves minced Garlic 

1/3 C White Wine (pinot grigio preferred)

2 TBSP chopped chives, for garnish

S&P to taste

1 LB coarse sea salt, for display and stability when baking. 

Preheat your oven to 400 Degrees Fahrenheit. Pour course salt into a rimmed baking sheet and place your shucked oysters securely in the salt. 

In a medium pan, melt butter and heat oil over medium heat.  When the butter is melted and the oil is glistening, add the shallot. Cook until translucent, then add the mushrooms and garlic.  Add a generous pinch of salt and a crack of black pepper, and stir. Cook for another five minutes, then add the white wine.  Allow the wine to reduce, and the alcohol to cook off, about five minutes more. Turn off the heat, stir in the cream, and spoon the mixture over each oyster and garnish with the chives. 

Bake for 12-14 minutes, until bubbly and delicious.  Line a long platter or a wooden plank with a bed of salt about 2 inches wide, and place each oyster in the salt, side by side, for dramatic presentation. 

Don't complain if they're gone in less than a minute! 

Happy Holidays from Hungry in Brooklyn!

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Thanksgiving Day Game Plan!

So it's the big day... and while you may think Thanksgiving is all about the cooking, it's also really about the timing.  If you've been following HIB's checklists, you should have your appetizer, dessert, and cranberry sauce already complete. Here's a list of what to do throughout the day so that all your dishes are ready to be served at the same time.  And while this may seem like a pretty jam-packed day, there's plenty of free time throughout for enjoying some libations. 

10:00 AM - Eat Breakfast.  You'll need sustenance for the day of cooking you have ahead of you! 

11:00 AM - Take your turkey out of the fridge: the goal is to take the chill off for roasting. You can certainly get it all prepped and ready for the oven, and then let it hang out on your counter until you're ready to roast it. This is also a great time to take your Cranberry sauce out of the fridge - it's best served room temperature.

11:30 - Prep your brussels sprouts and carrots & parsnips (chopping, tossing with oil, seasoning, etc) and put them in their respective baking dishes. 

12:00 - Preheat your oven to 425 Degrees F

12:30 - Roast the turkey. You're looking at a cook time of around 3 hours, depending on how large the bird is - and remember, it has to rest before carving (and can rest up to 45 minutes/hour - it will retain its heat) so don't rush it. Let it hang out! 

1:30 - Chop your potatoes and add them to water for boiling 

2:15 - Your potatoes are done, make the mashed potatoes! 

2:30 - Make your stuffing on the stove top and then transfer it to an oven-safe dish for baking once there's room in the oven. 

3:00 - Add your Carrots & Parsnips to the oven on the bottom rack and heat up your soup on the stove top.  

3:30 - Pull your turkey out of the oven and allow it to rest.  Pop those Brussels Sprouts and Stuffing in the oven now that you have the room. Take this time to make gravy with the pan drippings. 

4:00  - Serve your soup! Your guests have been smelling amazing things in that kitchen and have gotten hungry!

4:15 - Your brussels sprouts, stuffing, and carrot & parsnip dishes are all done! Remove them from the oven, carve the turkey and.....

4:30/5:00 - Dinner is served!  Have a drink, enjoy, and give thanks to your friends and family who will certainly clean up after this fine meal considering all the work you've done to make this a feast to remember! 

Happy Thanksgiving from Hungry in Brooklyn!

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Thanksgiving Prep: The Wednesday Checklist

Hopefully by now you have most of your Tuesday Checklist all completed!  If not, get going! There's actually not quite as much to do to today to prepare for your feast, so you have lots of catch-up time! 

Today we're going to focus on the dishes you can make-ahead.  So far you should have your cranberry sauce already made, your garlic roasted, and your chicken stock all set to go.  So now let's prep for the stuffing, and make the soup and dessert!

WEDNESDAY CHECKLIST

Plan out what you're Drinking:  This detail is almost as important as the meal itself! It's a good idea to get a variety of wines.  Make sure to have some decent pinot grigio on hand for cooking - it makes a wonderful gravy.  But you're not going to use all of it - so make sure it's something you'll drink, too!  A lighter wine like a Pinot Noir will match nicely with every course.  And don't forget some bubbly for dessert.  If you want something seasonal and warming that can serve a crowd, try making Mulled Apple Cider!  It's easy and can be kept warm all night in your slow cooker. 

Make the Whoopie Pies:  This year, incorporate those pumpkin-pie flavors into an interesting and delicious dessert that can be made ahead of time!  If you're not into making dessert, order a pie from a local pie shop, but make sure to give it your own signature twist with Homemade Whipped Cream 

Make the Apple and Butternut Squash Soup:  It's no secret that soup is better the second day, so take a load of your day-of cooking on Thanksgiving and make this delicious and easy recipe the day before! 

Prep your Bread for Stuffing: Cut your loaf of bread into cubes and arrange in a single layer to dry out overnight, or for speedier results, dry the cubes out in a 300 degree oven for about an hour. 

If you have any questions, send me a tweet and I'll get back to you as soon as I can! 

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Thanksgiving Prep: The Tuesday Checklist

Thanksgiving should be a time to spend with family and friends, for relaxation, and for the promise of leftovers. It should not lead to any stress when it comes to cooking the perfect meal. Hosting Thanksgiving dinner may seem like a daunting task whether you're cooking for 2 or 12.  But in reality, with a little planning ahead and some pre-Thanksgiving organization, you can cook like a pro without breaking a sweat.  Clean-up, on the other hand, is another story.

Over the next three days, I'll help you plan every aspect of your Thanksgiving preparation.  Here is the fool-proof menu: 

Appetizer: 

Butternut Squash and Apple Soup 

Main: 

Oven Roasted Turkey w/ Homemade Gravy

Brussels Sprouts with Lemon and Parmigiano Reggiano 

Cranberry Sauce

Garlic Mashed Potatoes

Mushroom and Walnut Stuffing (courtesy Martha Stewart)

Roasted Carrots & Parsnips with Thyme (chop carrots and parsnips on the bias, toss with olive oil, salt and pepper and 6 sprigs of time.  Roast @ 375 for 35-45 minutes)

Dessert: 

Pumpkin Whoopie Pies with Cream Cheese Frosting 

Sounds like too much to handle? If everything is timed properly, you will be just fine. But remember, it never hurts to ask for help.  Tell a friend to bring the brussels sprouts, or your brother to make the stuffing. 

TUESDAY CHECKLIST: 

Go Grocery Shopping!  Make a list of all the ingredients you will need, and get it done early.  The last thing you'll want to do is head to Whole Foods on Wednesday night.  Yikes!

Clean out your refrigerator!  You'll need to make room for all the ingredients and prep you'll be doing over the next four days.

Make Chicken Stock!  Stop at the market after work and grab yourself a rotisserie chicken.  Then you don't have to cook tonight, AND you can make yourself the best homemade chicken stock which you'll be sure to use plenty of throughout your Thanksgiving Prep.  It doesn't hurt to have a couple extra cartons on hand in case of an emergency. 

Roast Garlic!  This will be your secret ingredient.  Roast about 6 whole heads.  Slice the top (stem side) off, exposing the individual cloves of garlic still intact in the head.  drizzle with olive oil and wrap in foil.  Roast at 325 F for about an hour and a half.  This will come in handy for your turkey, and for the mashed potatoes, and can be stored in the fridge for a whole week. 

Make Cranberry Sauce!  This will keep in the fridge for almost a week, so why not make it now?  You're guests will never know you didn't slave over it on Thursday morning.  And please, whatever you do, don't buy the canned stuff.  This recipe is too easy for you to skip. 

Make sure to keep checking back for other updates, tips and tricks, and of course the Wednesday and Thursday checklists. And if you have any questions, tweet me and I'll try get back to you as soon as I can! 

[hungryinbklyn-blog]

Thanksgiving Dessert - Pumpkin Whoopie Pies

I've never been a huge Pumpkin Pie fan.  I know, call it blasphemy, especially on the holiday that wouldn't be complete without it.  Unless, that is, you make a pumpkin roll - but that just seems way too old-fashioned or Paula Deen for my tastes.  

Enter:  The Pumpkin Whoopie Pie.  The perfect mixture of cake and frosting, sandwiched together in the most decadent individual serving with all the flavors of fall. You're sure to satisfy the traditionalists but intrigue even the most picky of eaters. 

This is adapted from Matt Lewis's recipe via marthastewart.com.  He serves these bad-boys seasonally at his super awesome Red Hook bakery, Baked, of which I'm a HUGE fan. Some minor changes have been made but the bones of the recipe are all his.  So without further adieu, here you have it:

PUMPKIN WHOOPIE PIE RECIPE:

For The Cream-Cheese Filling:

3 cups confectioners' sugar

1/2 cup butter, softened

8 ounces organic cream cheese, softened

1 teaspoon pure vanilla extract

For The Pumpkin Whoopie Cookies:

3 cups organic AP Flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup Walnut Oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Drop heaping tablespoons of dough onto prepared baking sheets in even circular mounds, about 1 inch apart. Bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

For the frosting, sift confectioner's sugar into a medium bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 

To assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a ziplock bag and snip the end. When cookies have cooled completely, squeeze a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap.

The Whoopie Pies can be kept in the fridge for a couple days, so this it the perfect make-ahead dessert.  Bake these on Wednesday, and they'll be perfect on Thursday. And I promise you, no one will miss the pumpkin pie!