As you consider this turkey breast roulade, I’d like you to think about two possible scenarios.
First: you’re having a small Thanksgiving. Maybe the budget is a little tight this year — maybe you got hit by the recent government shutdown — and the idea of flying to another state, and contending with a hotel, and managing the maintenance of hypothetical progeny is more than you can bear. And so you invite four or five friends, similarly stranded, to your house to share a meal, a couple of bottles of off-dry riesling, and — if you’re absolutely nothing like me — the gladiatorial rumble of two matched teams playing at American football.
It’s a comfortable Thanksgiving. Not elaborate, but enough.
Ask me why Monday night is different from all other nights. Come on — ask me. I got four reasons for you right here.
Bitter vegetables, double dipping, hardtack, and — why I oughta!
But seriously, folks: Monday night is different from all other nights in that it’s the first night of Passover. It is one long, well-ordered feast in which the wine starts dribbling in at sundown, and doesn’t stop flowing until legally-mandated closing time at midnight. And it is — traditionally — my favorite holiday of the year. Or at least, one of them.
For more than a month, I’ve been wanting to make this plum galette that David Lebovitz featured in one of his posts about the fortieth anniversary of Chez Panisse. And for more than a month, for one reason or another, the stars have not aligned. I didn’t have time when I was in Los Angeles […]
As a follow-up to my braised lamb post, I thought I’d write up another recipe that features cubeb as a prominent flavor. I know, I know. Cubeb is a lot like pepper, and it’s kind of weird to put pepper in a dessert. But go with it. It’s good stuff. For the Filling: 8 apples […]