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Rosemary Pecan Pie recipe by Ruby Tandoh
Have to start gathering recipes for Thanksgiving again. Made this last year and it was excellent.
Edit 6/12/15: This past Thanksgiving, my cousin made this with the gluten free press-in pie crust, worked really well.
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Make twice the quantity of broth next time.
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Modifications / Measurements
Notes
Makes a pretty wet dough. Knead very thoroughly. Thoroughly preheat oven to prevent dense bottom of loaf. Try preheating oven w/ tray, then placing loaf tin on that to bake.
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Got a crash-course in sushi making from a lovely guy over New Year’s. I’d always wanted to make it, but it’s one of those things that’s a lot easier to get the hang of when someone shows you what to do. I’d also always been nervous about the raw fish bit (love eating it, but not so sure where to find sushi-grade fish at home…). Never really thought to just make vegetarian rolls (d’oh!).
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Herb-Roasted Turkey with Shallot Pan Gravy Recipe, on Epicurious.com
See link above for go-to turkey and gravy recipe. Additional notes below, based on past experience with this recipe and many tips from a Good Eats Thanksgiving special (Alton Brown is fantastic).
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Makes about 2 cups of relish, enough for at least 8 people
Ingredients
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I’ve made these simple, flourless peanut butter cookies for years but have never thought of putting something in the center. Need to try it with apple butter next time.
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A Korean street food and takeaway place on Old Street in London. Got to go there with an old friend and her charming other half during a too-quick trip down south. 10/10 would go again.
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Grandma Piper’s recipe in the First Presbyterian Church of La Grange Really Cooks, given to me by my grandparents for Christmas when I was 13
My Grandma Piper’s blueberry muffins. There have never been better. These keep for a good few days in an airtight container but are definitely best eaten fresh from the oven, split and spread with a little butter.
The original recipe is in USA cups, and I’ve tried to provide metric conversions below using Delia’s charts for reference. Ignore the conversions written in the actual photo, those were pulled from a less reliable source.
I almost always use frozen blueberries since they’re cheaper and available year-round. If using frozen berries, soak them briefly in water and then drain to remove the excess ice crystals.
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Reminder: find gochujang at that fantastic Asian supermarket on Vicar Ln. And Thai tea.
From Cereal Magazine (image source)
Update 29/09/14 – Having trouble finding this… I think it may be referred to as fermented bean paste or something similar. Is written 고추장, maybe try to recognise the Hangul letters instead of going by handwritten price tag descriptions…