From the monthly archives:

November 2009

When I was little, my family went through a gingerbread phase.  I don’t really know how that happened, but we got really into it.  I’ve kind of been into it ever since.  It is a really fun, frustrating, rewarding, sometimes heartbreaking project, and who isn’t looking for more frustration and heartbreak during the holidays?  The fun part […]

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Thanksgiving Ham

by Talley and Beryl

in Main Course,Methods,Pork

For the past month, we’ve been working on this Thanksgiving ham. We cured the ham, hung it, smoked it, soaked it, boiled it, roasted it, and served it. Now, after all that, it’s kind of hard to know how to measure success. Having never experienced anything but standard, store-bought ham before, we weren’t exactly sure […]

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Thanksgiving is just about the best day of the year and we hope yours is great. Tomorrow, Gingerbread Houses!! Tweet

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Our Thanksgiving ham continues to evolve.  Yesterday we told you about the curing and hanging process, and today we’ll show you how we’ve been smoking the ham.  People have been smoking meats since before recorded history.  The original purpose was probably food preservation, as the dehydrating and antibacterial properties of the smoking process allow meat […]

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For the past 20 days or so, we’ve been working on a little edible experiment that will culminate on Thanksgiving day. This year, we’re bringing a classic home-cured, smoked, boiled, and roasted ham to our family gathering, to supplement the turkey of course. We’ve done some research (with most of our information coming from that […]

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We first made this recipe from the Feburary 2005 edition of Food & Wine at Thanksgiving a couple of years back. It was very well received and we’ve kept it on the rotation ever since. The manchego almond sauce here is a refreshing twist on your typical cream sauce, but it definitely still has that […]

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My cousin Kathryn called last week looking for Thanksgiving ideas, so this post is for her. I’ll be making these sprouts next Thursday, along with this pie. When I made this last night, we ate it warm, but for thanksgiving I will prepare it a couple hours before dinner and serve it as a room […]

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Here’s an unusual dish for our friend Zach, who commented that it was not yet “cold enough” down in sunny California to make the pork with apples and calvados recipe we posted last week.  We feel for you Zach.  Perhaps the coconut and avocado that give this braised beef shank a distinctly tropical flair will […]

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It was a minor revelation when I first realized that risotto could be considered more than just a dish made with Arborio or Carnaroli rice. Instead, it became a method or a technique that could be applied to any dried ingredient that cooks in liquid for a while, such as pasta, orzo, or in this […]

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A rainy day in Seattle = Gooey Butter Cake. This cake was in the New York Times last Sunday, which means thousands of people all over the country have already made it. If you were not in that group, consider joining. I do not think of myself as much of a cake person.  Usually, the […]

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