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So I searched and found few stuffings that fit this bill. I then stumbled onto The Silver Palate cookbook (my own worn copy is often a trusty tool), and Sheila and Julee's recipe, which has apples, onions and pecans but no celery. I made it that year and every one since. Over the intervening decade-plus, I've tinkered with it, made it my own - and now the kindred revolt if I even hint at not making it.
To please the evil horde, I make two stuffings - this one and another that I can post soon for those (like me those eons ago) looking for Thanksgiving sides. Please don't wither about all the butter, this makes a large amount - enough for 10 to 12 people - so you're only eating a fraction of the fat.
This is so easy because I always, always make this the night before. You could do it same day but start early and refrigerate as below for at least an hour. I think this allows the breads to absorb the other ingredients, which makes for more flavor and a more moist end dish.
Without further adieu, and with props to the Silver Palate ladies (all honor to the late, great Sheila Lukins), I give you....
Gorey's Gratefully Gleaned Sausage-Apple-Pecan Cornbread Stuffing
2 sticks (16 tbsp.) unsalted butter
2-1/2 cups yellow onions, diced small
3 tart, unpeeled apples, cored and cut into 1/2-inch chunks; do not peel (Winesap and Granny Smith are nice)
1 pound fresh, sage sausage (not links; the ground, loose kind)
about 5 cups coarsely crumbled corn bread*
about 5 cups dried white bread cubes (homemade or store-bought)
2-1/2 tsp dried thyme
1-1/2 tsp dried sage
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
1 cup pecans
1/2 cup low sodium chicken or turkey stock or broth
Melt one stick of butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and very lightly colored, about 20 minutes.
Transfer the onions and butter to a large mixing bowl.
Melt the other stick of butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy.
Transfer the apples and butter to the same mixing bowl.
Crumble the sausage into the skillet and cook over medium heat, stirring often, until lightly browned. With a slotted spoon, transfer the sausage to the mixing bowl and reserve the rendered fat.
Add the remaining ingredients - except pecans and stock/broth - to the onions, apples and sausage and combine gently. Taste for seasoning and add more salt, pepper, sage or parsely to your liking.
Pour everything into a large oven-proof dish or pan. Cover and refrigerate overnight.
Thanksgiving day, about an hour before you want to eat (while the turkey rests), preheat your oven to 325°F.
Remove stuffing pan from fridge, add pecans and gently toss. Drizzle stock or broth over stuffing, toss again.
Bake, uncovered, for 30 to 45 minutes, basting occasionally with the cooking juices from the bird for extra turkey goodness.
Serve to excited, salivating holiday guests!
* I typically bake three batches of cornbread two days before Thanksgiving. The cheap, box variety is fine. I bake, crumble and allow it to sit out overnight on cookie sheets to dry slightly.
This drying will allow it to absorb the stuffing's butter, stock and seasonings. Without it, your dish may be mushy - I dunno.
After the overnight dry, I put the crumbled cornbread into large zip-top bags until I assemble the stuffing. You can also use store-bought dried cornbread, which I have done, but you may need more liquid to compensate for those very dried crumbs -- and I think that has less cornbread flavor, which means the stuffing has less too.
I've always loved the show. It has always been popular in our part of the underworld. In fact, many of us credit it for teaching things like phone etiquette, human skeletal anatomy, tolerance for others, even music and food.
In my dark opinion, there are few things in life - or afterlife - that cannot be learned, or solved, by a visit to that street where the air is sweet. The sunny day part, however, can sometimes be a problem for someone like me.
In honor of my beloved old pals like Count von Count, Grover, Oscar and Cookie Monster, I want to share a recipe for one of my most adored cookies - and, let me state this clearly, it is not really mine. This is the original Toll House® cookie recipe from Nestlé®. It is listed on every bag of their semisweet chocolate chips and I have made it for eons - always to the delight of even the most grumpy gremlin.
My trick for making them my own is the baking time - I always cut it back so that the resulting cookie is chewy, not crispy, because chewy, soft cookies with gooey chocolate nuggets are yummy and comforting - just like a slightly warm zombie. I take them out of the oven when they're just beginning to turn golden brown around the edges. I then cool them on racks (racks are handy for lots of things in this haus). I do this to show the Gorey goo love - because, as with many things, it's all the ooey, oozy goodness on the inside that makes all the difference.
The trick to these chewy chippies lies in vigilance and knowing your oven. By this I mean, not all ovens do what they say they're doing on the temperature gauge. Mine, for instance, is powerful - like it's master, thank you very much - and runs hot - again, who's it's momma? Plus, with my origins, I've got fire and brimstone on my side, you know what I'm sayin'?
But, if you like a crunchy cookie - go for it and toast them up. To each his own...unless you wander into my part of the woods, that's my motto, but everyone has their own cooking philosophy, just ask Mrs. Lovett.
Get baking my little sugarlumps, and don't forget to count your cookies and sing your alphabet before you gorge.
Then, take a nap.
Gorey's Favorite Cookies (Toll House® cookies, courtesy of the wonderful company, Nestlé®)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (I like to use walnuts)
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in another, large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes (my oven takes only 7 minutes to lightly brown them) or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
If you want to save any of these for later, get a large stick to hold off rampaging hordes of hungry cookie lovers!
I needed a few days to catch my breath after the holiday hoopla - and then I spent a large part of yesterday with a flock of baby goblins on a trip to a nearby orchard. As a chaperone, I even had to ride the ghoulbus, something I had not done since my own days of tutelage. It was fun but very tiring, I don't know how the schoolmarm keeps up with them.
Due to this lull, I'm feeling in need of culinary warmth and soothing, also known as soup! And I'm craving something different from the typical chicken noodle or lush veggie concoction, so I'm taking my stockpot on the road...to Portugal.
Relatively healthy, lovely to look at and uniquely flavored, Portuguese Green Soup is just what the witch-doctor orders for livening up the tastebuds and feeding your belly, soul and eye. It is a traditional and beloved potion in a terra bonita de Portugal - it's easy, quick, inexpensive and a nice, espicy way to warm up a cold November night (and also a way to use up any leftover andouille sausage still lurking about after making the Halloween gumbo).
Gorey's Caldo Verde
4 c. reduced-sodium chicken broth
2 tbsp. olive oil
3 cloves of garlic, minced
1 medium onion, diced
1/2 tsp. crushed red pepper flakes
1/2 lb. kale greens (can use other favorite greens too)
2 large potatoes, peeled and cut into large cubes (starchy ones, like Russets or baking potatoes)
1/2 lb. chorizo sausage, sliced (andouille, linguica, or other spicy sausage also works well)
In a large pot, heat the oil over medium-high heat. Add onions and saute until soft and golden.
Add garlic and saute, stirring often, for about a minute. Add potatoes and continue to cook, mixing everything thoroughly to coat with oil and combine flavors. Saute about 5 minutes.
Stir in the chicken broth and pepper flakes, bring to a low boil. When it bubbles, reduce heat and simmer for about 20 minutes to soften the potatoes.
In a separate skillet over medium heat, brown the sliced sausage until it is well browned and slightly caramelized. Because the sausage contains fat, place cooked slices on paper towels to reduce greasiness.
At this point, the potatoes should be very soft. Remove the pot from the heat and use a hand masher or stick blender to puree into a slightly chunky broth.
Add sausage and kale to pot and stir well. Return to medium heat and bring to a low boil once again. Kale should be tender in about 5 to 10 minutes.
Serve in bowls, with crusty bread, butter and your favorite sides (salad, cheeses and fruits, wine). Diners can add their own salt and pepper to taste.
Yield: 4 - 6 portions
Halloween is here, finally! And I am truly honored that Goreyhaus has been chosen as the Featured Blog of the Day on Foodista.com for today. Thanks go out to Melissa and her wonderful staff over at that great culinary site.
The festive mood on our rural estate is nearly explosive - there are humming headless horsemen cavorting with vain vampires, carnivorous ghouls licking their chops, levitating jack o'lanterns grinning with bad intentions, and all manner of supernatural silliness.
Tonight we take our paranormal posse on the road to tease and taunt the normal neighbors - I saw several of the villagers had already boarded up their windows and doors, but they'll be in for a shock 'round sundown, won't they? *cackle*
We here in Goreyhaus know of no better way to feed the foodie frenzy on such a joyous occasion than to get out a giant pot and spoon and mix up a little magick done the old time Louisiana way. It's also an homage to many of my La. peeps, including Marie Laveau, who was my great-great-grandpapa's first squeeze. Oh the times they had!
When I have my choice, this dish is a two-day affair. I usually make the roux the night before and then assemble & simmer the gumbo the next day, but you can make it all in one day too. One warning: start early because, just like most potent potions, the longer this is on a low simmer, the better the taste.
Break out your hot sauces and bowls, ma chere Angel Hearts, 'cause there's no better place than New Orleans for a Halloween feast.
Gorey's Nefarious N'awlins Gumbo
1 lb. andouille sausage, sliced into ½ inch slices
1/2 lb. medium shrimp
18 – 24 shucked oysters & their liquid
10 crab claws or whole crawfish
1-1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
6 c. chicken stock
1 box frozen okra
1/2 c. chopped green onion
2 tbsp. chopped fresh parsley
1 tbsp. file powder
salt
pepper
1 c. vegetable oil
1 c. all purpose flour
To make the roux: heat oil and flour in large stockpot over medium-high heat, stirring constantly until mixture turns the color of chocolate – about 20 to 25 minutes. {I often cover the pot, at this point, and refrigerate it overnight, but you can just proceed and make it all the same day.}
When roux is finished add the chopped onion, bell pepper and celery. Saute until wilted. Add sausage and sauté an additional 5 -10 minutes.
Add stock and heat through, stirring occasionally, add salt and pepper to taste. Bring to a boil, add the okra and the crab claws or crawfish.
Return to a slow boil then reduce heat to simmering for one hour, stirring occasionally. {Another overnight point: from here the gumbo can also be cooled and refrigerated overnight to allow flavors to blend.}
About 15 -30 minutes before you want to eat & while it is hot and simmering, add shrimp, oysters and all oyster liquid.
Allow the seafood to cook, about 3 to 4 minutes. Then add green onions, parsley and file powder, stir well.
Simmer on low another 10 minutes. Serve over rice or with crusty French bread.
Serves 4 -6 people.
Diehard fans o'the Bard know MacBeth doth not go like that. ;)
But in my house, where the bats and owls are all aflutter like the hearts of those chained up down in the ....{*ahem*}...we're excited for Halloween tomorrow. And we're trotting out traditional fare. This often means Brit food, as in the aptly and onomatopoeically named Bubble & Squeak.
Legend says this comforting veggie dish was so dubbed due to the noises it makes while cooking. I say if I named everything in such a way, there'd be a lot of dishes called "Nooooo!" and "Please don't" and "Help!!" - but I digress.
This is also a way to creatively craft leftovers - mashed potatoes, steamed cabbage, roasted Brussel sprouts, boiled turnips and the like - into a new entity, although it does not easily transform into a corporeal being. Believe me, I've tried.
Smash, sizzle and enjoy with pan-roasted bangers (sausages), a drop or two of HP Sauce and a pint of lager.
Cheers mate, now lick your plate.
1 - 1/2 lbs. Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 medium head of green or Savoy cabbage, cut into medium chunks (similar to potatoes)
1 large carrot, peeled and diced large
1 medium sweet onion, diced
1 large clove of garlic, minced
5 tbsp. olive oil
2 tbsp. unsalted butter
2 tsp. Kosher salt
1/4 c. milk
1/2 tsp. black pepper
pinch nutmeg
1 tsp. fresh parsley, finely chopped (or 1/2 tsp. dried)
Place potatoes and cabbage in a large, deep pot. Sprinkle with half (1 tsp.) of the salt and add cold water to cover the veg.
Set on medium-high heat to boil. Boil until fork tender, about 15 to 20 minutes. Drain. Transfer to a large deep bowl and cover.
In a large frying pan or skillet (also over medium-high heat), heat 2 tbsp. of the olive oil.
Add the onions and carrots. Saute until just tender, about two minutes.
Stir in the garlic and continue to saute until all is soft but not browned, about one more minute.
Add the sauteed onion-garlic-carrot mixture to the bowl of potatoes an cabbage. Toss in the butter, milk, remaining salt (1 tsp.), pepper, parsley and nutmeg. Combine.
Using a hand-held potato masher or electric mixer, mash all the vegetables together, until it is like slightly chunky mashed potatoes (leave it as chunky as you like).
Put the same large pan used for the onion mixture back on medium heat. Add the remaining oil.
When oil is hot, pour all the mashed veg in and smooth it into an even layer, like a cake or pancake.
Allow it to cook for at least five minutes before checking to see that it is turning golden brown and slightly crispy. It will make sizzly, popping and squeaky sounds, hence the name.
Check it every couple of minutes until this toastiness (not burnt-ness) has been acheived.
When the first side is ready, flip it. You may flip in sections if necessary - this isn't meant to be a pancake or win any beauty prizes.
Allow to cook until golden brown and slightly crisped on the second side.
Serves 4 to 6.
The mouth of a perfectly happy man is filled with beer.
--- Ancient Egyptian Wisdom, 2200 B.C.
That quote is proof the ancients knew that no party is a party without a little tipple. So, tea-totalers beware because we're opening the liquor cabinet, once again, here in Goreyhaus.
These simple potions can enhance your Halloween - or any! - soiree. Some are for sipping, some for glugging and one is a shot for the brave. I dare you. And remember, an ounce is a shot or a jigger, so measure for good measure - words for any brewing witch to live die by.
I'll pair these spells with some witty drinking quotes and amusing toasts, feel free to use them and the recipes as you celebrate on Saturday.
And drink one for {or to} me!
Man, being reasonable, must get drunk; the best of life is but intoxication.
--- Lord Byron
Brains!
1-1/2 oz. peach schnapps
1 tsp. fresh lime juice
1-1/2 oz. Bailey's Irish Cream
grenadine
drinking straw
Pour the schnapps and lime juice into a shaker filled with ice. Shake.
Strain into an on-the-rocks glass.
Drip a drop or two of grenadine into the glass, it will sink to the bottom and look like blood.
Dip the drinking straw into the Bailey's. Place finger over your end to capture some inside the straw.
Insert filled straw into the center of the glass. Allow Bailey's to slowly filter into the schnapps-lime liquid - it will form a ball that looks like a brain floating in formaldehyde.
Slam this down your gullet!
Sing a song of sick gents
Pockets full of rye
Four and twenty highballs
We wish that we might die.
--- Anonymous
The Vampire's Kiss
1 oz. vodka
1/2 oz. chambord (or other raspberry liqueur)
cranberry juice, to taste
splash of lime juice
Pour all into cocktail shaker with ice.
Shake.
Strain into prepared martini glass.
Imbibe!
to rim the glass as above:
1/2 c. sugar
1/4 c. clear corn syrup
1/4 c. water
red food coloring, to desired shade of blood
Combine all ingredients in a saucepot over medium-high heat.
Bring to a low boil, stirring frequently with a wooden spoon to be sure the sugar dissolves completely.
Allow to bubble for 5 minutes (if you have a candy thermometer, allow it to reach 300-degrees F).
Remove from heat. Dip rims of cocktail glasses into the sticky goo, but be careful not to get any of this on you - it is like lava and will burn!
Set glasses aside to allow candy to harden. Can be done early in the day of your party.
Rinse leftover goo out of pan immediately after using. To remove from pan and glasses: soak in very hot, soapy water for a bit before scrubbing.
Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chamber of my brain.
Quaintest thoughts, queerest fancies
Come to life and fade away.
What I care how time advances;
I am drinking ale today.
--- Edgar Allen Poe
For the bravest among you....
Bull Shot
1-1/2 oz. vodka
squeeze of fresh lemon juice
dash of Worcestershire sauce
1 oz. tomato or V-8 vegetable juice
1/4 c. beef consomme or strong-brewed bouillon (Campbell's beef consomme works well)
salt
pepper
Place all ingredients but salt & pepper in a shaker. Use ice if you dare, but this is great at room temp. too.
Shake and pour into a large on-the-rocks glass. Sprinkle with salt & pepper to taste.
variation: Mad Red Bull - serve as shots, with a generous drop of hot sauce on top.
{Make you} Silly soup!
May the Devil make a ladder of your backbone
While he is picking apples in the garden of Hell.
--- Irish toast
The holiday spirit grows each day around here, as we move closer to our favorite day of the year. Since we've focused on the supernatural savory up until now, it's time to add a little sugar to the cauldron with a seasonal, fruity, traditional delicacy.
In the old days, Halloween - or Samhain (pronounced 'sow-an'), as my Celtic forefathers used to say back in the day - was a holy day to celebrate the harvest, acknowledge summer's end and pray to not die in the coming winter's cold. They ate the fruits of their labor, worshiped nature gods, lit bonfires, and gave back - in the form of sacrifices - to say thanks and ward off bad mojo.
In colonial times, American Halloween revelers (those who had not been brainwashed converted as fundamentalist Xtians) also honored the occasion with foods that still symbolize the season - apples, nuts, pumpkins, corn and various celebratory sweets.
Let's now turn back the clock and do up the holiday with a nutty, apple confection - not only will it taste amazing but it will make your crypt smell like autumn.
Enjoy my sweet things!
filling:
6 large Granny Smith or Winsap apples (or another tart, firm apple), peeled, cored and cut into wedges
1/2 c. granulated sugar
2 tbsp. fresh lemon juice (from about half a lemon)
2 tsp. cinnamon
1 tsp. nutmeg
1/3 cup walnuts
1 tsp. butter
topping:
3/4 c. light brown sugar
3/4 c. granulated sugar
1 & 1/2 c. all purpose flour
1/2 c. oatmeal
1/2 tsp. Kosher salt
1 tsp. cinnamon
1/2 lb. + 3 tbsp. cold butter, cut into small cubes
1 tbsp. cold water
Preheat oven to 350-degrees F.
Use the 1 tsp. butter to grease the sides and bottom of an oven-proof baking dish.*
In a large, deep bowl, combine the apples, sugar, lemon juice, cinnamon, nutmeg and walnuts. Toss to insure all apples are well coated with the mixture. Pour into the prepared baking dish.
In another deep bowl, mix the other sugars, flour, oatmeal, salt and cinnamon until it is well blended.
Add the 1/2 lb. of cold butter, a little at a time, and use a pastry cutter or large fork to mash into a rough topping. The butter should be very cold so it does not melt during this mashing process; it should remain in small beads or chunks, about the size of peas.
When all this butter has been incorporated, add the water and mix again, to further create a crumb-like topping (much like that found on a crumb-topped pie or coffee cake).
Layer this crumbly mixture on top of the apple-walnut filling. Make sure the entire dish is covered in an even layer of sugary goodness.
Use the remaining 3 tbsp. of cold, cubed butter to dot the top of the dish. This will melt and add moisture to the very top during baking.
Bake for 45 minute to 1 hour, until the filling is hot and bubbly and the topping is mostly golden brown.
Allow to cool for at least 30 minutes before serving. Serve warm or at room temperature, topped with ice cream or fresh whipped cream. {Leftovers can be refrigerated for up to 4 days - and can be warmed in the microwave for a quick midnight treat}.
Makes enough for 4 to 6 people.
*I typically use a 9x13x2-inch or 8x8x2-inch baking pan. You could use another size, but be sure it is not less than 2-inches deep, or the dish will likely dry out and/or burn.
As some may know, this spicy concoction is said to be named for ladies of the night - puttana is the Italian for whore - and as any witch is well aware, being called misogynistic names is not necessarily a bad thing. After all, women the world over and throughout history have been maligned for their power and wisdom, so I say let your freak flag fly and eat!
Easy and cheap (
Guaranteed to result in il grissino duro for all diners.
Mangia!
Gorey's Cheap & Easy Puttanesca
3 tbsp. olive oil
4 large garlic cloves, minced
1/3 c. gaeta olives, pitted and rough chopped (kalamata olives can substitute if necessary)
1 can anchovy fillets in oil
2 tbsp. brine-cured capers, drained
1 tsp. dried oregano
1/2 tsp. dried red pepper flakes
1/4 c. onion, chopped fine
1/2 black pepper
1 28 oz. can whole plum tomatoes
1 tbsp. tomato paste
Place a deep skillet or medium saucepot on medium heat. Add oil and garlic, saute - stirring constantly so garlic does not brown at all - for about 1 minute.
Add anchovies and all their oil. Mash with a fork or potato masher until a paste is formed.
Increase heat to medium-high and add olives, capers, oregano, red pepper flakes, onion, and pepper. Saute and stir until well mixed and heated through.
Stir in the plum tomatoes and, using the side of the mixing spoon (or a fork and knife), cut them into bite-sized pieces. Add tomato paste and stir well to insure everything is combined.
Reduce heat to medium, cover and simmer about 15 minutes, stirring occasionally.
Remove lid and continue to simmer (it should bubble but not boil) for another 5 to 10 minutes, or until sauce is slightly reduced and thickened.
Serve over al dente pasta, topped with grated Parmesan cheese.
Makes enough for one pound of pasta.
His pink nightmare of delicious fishiness got me to thinking about foods that taste better than they look, and those unfortunate souls who tend to let minor aesthetics keep them from some of the underworld's finer dining options. There is that saying 'so ugly it's cute' - which is true for pets, cars and even dates (or spouses)...it can also be true of foods.
The below falls into the 'so ugly it's cute' category because it isn't much to look at - but it is so good you must try it.
I think it came to life because there was a strong American prescence in the Philippines during World War II, and U.S. soldiers brought canned corned beef onto the islands. The locals took the product and made something with it. The something (like many rebellious hybrids) became a sensation in its own right. Now this dish is considered Filipino comfort food. This story is much like the love affair Hawaii has with Spam. Like I often tell my minions, don't ask questions or think too much - just eat it!
Besides, your tongue doesn't have eyes (well, not among most of my friends anyway), so enjoy.
Gorey's Faux Filipina Corned Beef Hash
2 cans canned corned beef
water
1 medium onion, diced small
2 medium tomatoes, diced small
3 large cloves of garlic, minced
1 tbsp. vegetable or canola oil
1/2 tsp. patis (or other Asian fish sauce)
1/2 tsp. black pepper
1 tbsp. scallion (green part only), thinly sliced
In large, deep skillet, heat oil over medium-high heat.
Add onions and saute until just tender. Stir in garlic and tomatoes, saute - stirring often - about 5 minutes, until cooked down.
Open cans and add all the corned beef. Fill one can with water, add to the pot. Fill the can with water again, this time only half full, and add that as well.
Stir with a strong, long-handled spoon, breaking down the meat and combining everything into a stew. Turn heat down to medium and simmer, uncovered, for about 5 minutes.
Stir in the patis and pepper, and continue simmering until the mixture has reduced by about a quarter.
Toss in the green onion tops, stir well.
Serve on top of steamed jasmine rice.
Makes enough for 4 to 6 people.
To make it a true Filipino meal, sides can include: steamed, fresh green beans; slices of ripe banana; and platitos (small dishes; see photo) of patis for dipping.
Dip your utensil into the fish sauce then scoop up your bite. The patis acts as the salt of the dish. I sometimes mix one part patis with one part vinegar for a salty, tangy variation.
Gorey's Filipino Corned Beef
- Music:"Haunted Holiday" Polkadot Cadaver
Let's take, for example, the aforementioned chicken and its appendages, the wings. Fried chicken wings rock, plain and simple. Take the hot, oil-crisped bits and slather them in a savory, complex sauce and you've got culinary magick. The ubiquitous Buffalo wing is my Exhibit A, dear jury. Proof? That dish and it's sauce have spawned a million evil delights, from the wings themselves to salads, dips and even pizza.
Much as I love those messy, spicy little meat nuggets, there can be too much of a good thing. In other words, even something beloved can get boring. Cases in point: The Simpsons, The Cure and, for me, that whole breathing thing.
Recently, I've electronically reconnected with a truly cool nokken I'd met ages ago when I returned his identity at South By Southwest (back when I was a living, breathing, hopeful musician - don't laugh!). He said he was saddened to learn that one of his favorite eateries no longer carried a wing dish he adored and asked me if I had a spell for it in my grimoire.
How could I say no to such an alluring creature? I had to restore his urge to play his beautiful but deadly song. Amazingly, I did not have such a chant, but in whispering with my coven and experimenting with incantations, I think I may have conjured something very close to what he desires.
I think everyone can enjoy these yummies, especially those who love Asian-inspired treats. I use chicken here, but you could prepare your favorite wings (bat, pigeon, oversized mutant dragonfly) - this rub-style marinade is good on all.
Devour!
D'mented & Rockin' Ginger-Wasabi Wings
20 chicken wing pieces
1/8 c. vegetable or canola oil
1 tbsp. brown sugar
1/2 tsp. powdered ginger
1/2 tsp. garlic powder
2 tbsp. soy sauce
2 tsp. wasabi powder, mixed with enough water to form a thick paste
1 tsp. black pepper
1/2 tsp. Kosher salt
Place all ingredients in a large, thick zip-top plastic bag. Make sure it is zipped closed and massage the bag to make sure every wing is coated evenly.
Place in refrigerator for at least 6 hours; overnight is even better.
Preheat oven to 350-degrees F. Put wings, in a single layer, on a baking sheet and place in oven. Bake for one hour or until chicken is cooked and skin is crispy.
Serves 2 to 4 people (or 1 very hungry troll).
- Music:"Live and Let Die" Wings
Our ancestors knew booze was warming, antiseptic, intoxicating and tasty - so let's add some to your TGIF dinner tonight, my pretties. My people hailed from the frigid northern parts of the world, so I know a thing or two about pairing savory, filling, delicious foods with some toasty & tingly alcohol.
In thinking about the right recipe for tonight, my brain immediately latched onto Guinness Stew.
Comforting cold weather fare, this recipe turns out a rich, beefy broth with a hint of Guinness' delectable darkness. It is peppered with aromatic root veg and melt-in-your-mouth meat. Slurp it up and wipe out your bowl with warmed, crusty bread slathered with real butter and pair it with more booze! By that I mean, drink another Guinness or have some red wine with the meal.
If you heed these words, I guarantee a satisfied tummy and a good night's sleep.
Gorey's Guinness Stew
2 lbs. beef (I like to use a well-marbled chuck roast), cut into 1-inch cubes
2 bay leaves
1 tbsp. dried thyme
1 tsp. dried rosemary
2 cloves garlic, crushed
2 tbsp. fresh parsley, chopped fine (or 1 tbsp. dried)
1/4 c. Canola or vegetable oil
2 tbsp. butter
1 c. onion, in large dice
1/4 c. flour
12 oz. Guinness (or other dark beer)
1 qt hot beef broth (stock or consomme is also good)
1/2 c. crushed tomatoes
2 tsp. Kosher salt (+ a sprinkle)
2 tsp. freshly-ground black pepper (+ a sprinkle)
1/2 c. carrots, peeled & in large dice
1/4 c. celery, diced
1 c. turnips, peeled & in large dice
1 c. parsnips, peeled & in large dice
dash of Worcestershire sauce
Season the beef with a sprinkling of salt and pepper.
In a large, deep stewpot or Dutch oven over medium-high heat, combine the oil and butter and heat until slightly bubbly. Add the beef in one (not too tightly-packed) layer and brown each cube well on all sides. You may need to do this in batches.
When all beef is browned, remove it and set aside. Add the onions to the pot and saute them until golden and slightly caramelized. Sprinkle the onions with the flour and stir to combine well. Heat this mixture, stirring constantly for about one minute to cook the flour and create a thickening base for your sauce.
Return the beef to the pot, add the beer, hot broth, herbs, Worcestershire sauce, tomatoes, salt and pepper. Bring to a low boil, then reduce the heat to a slow simmer. Cook for about 45 minutes, stirring occasionally.
When the 45 minutes has passed, add the remaining ingredients. Continue to cook on a low simmer for an hour or until the meat and vegetables are tender.
Pair with oven-warmed crusty bread, unsalted butter and a salad.
Yield: enough for 6 to 8 people.
Since it is soon to be Halloween, let's get our pumpkin stuff going!
You should know that, aside from being gorgeously orange and simply irresistible to carve with sharpened tools, pumpkin is a delicious and versatile superfood. How great is that?!
It contains massive amounts of antioxidants (which boost & strengthen your immune system and keep a ghoul's youthful pallor) and beta-carotene (which fights diseases like cancer by converting the vibrant color to Vitamin A and pounding those nasty free radicals).
To top all of that - it tastes amazing, so - if you've only ever had this sumptuous squash in pie - you must remedy that now.
Now, you could buy a glamorous gourd; cut it up; peel it; cook it down; and then start a recipe using pumpkin. Or you can do what many cooks do and use canned, unseasoned pumpkin. Canned 'punkin' has about the same nutritional value and taste as freshly cooked and is a lot less work.
I'm not trying to discourage a purist, by any means, I adore roasted fresh pumpkin but it can take a while to get that on the table. So {because I must indulge my soup fetish regularly or it goes out of control}, let's begin with a very easy, inexpensive and quick pumpkin soup.
This dish is excellent as a starter, a side or a main course. It is also a terrific way to incorporate those good ( and vital!) nutritional components and to get pumpkin on the table for any weeknight or even Thanksgiving. You can also make it vegan by using vegetable broth and omitting any cream (* see recipe).
It is velvety and smooth, mild and nutty and exceptionally, deliciously healthy.
Speaking of nuts, you can even add 1/4 cup of smooth peanut butter to boost the protein and add another savory dimension {this does not make it taste like a PB & J!}. And, a sprinkling of a few toasted pumpkin seeds on top is a nice textural touch, right before serving.
Please try this spell and tell me what you think. Your body will thank you and so will your tongue.
Gorey's Pumpkin Potion
1 tbsp. butter (I use unsalted but you can use salted if you like)
1/2 c. sweet onion, finely diced
1 small clove garlic, finely chopped
3 c. low sodium chicken stock or broth*
1 15 oz. can unseasoned pureed pumpkin
1 tsp. Kosher salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 pinch nutmeg
1/4 heavy cream (~ or smooth peanut butter ~)
In a saucepot over medium-high heat, melt the butter and then add the onions. Saute until tender and translucent. Add garlic and saute until that is tender.
Add the stock or broth, stir to combine. Add the pumpkin and stir to mix thoroughly. When ingredients are combined, stir in the salt, pepper, thyme and nutmeg. ~If using peanut butter, add it at this point and stir to be sure that everything is well blended. ~
Reduce heat to medium-low and simmer for 10 minutes.
If using cream, add it and stir gently. Simmer another 5 minutes.
At this point, taste to check salt level and add a pinch more if it needs it.
Serve plain, with croutons or topped with a few toasted pumpkin seeds.
Makes enough for about 6 people.
One recent evening I found myself overrun by ripe, randy vegetables that I didn't know what to do with.
I also happened to be pressed for time in terms of getting some kind of meal on the table before a full-scale feeding frenzy exploded, so I rounded up said veg and got to work.
While the fire worked its magick on the (ahem) protein, I put my considerable conjuring talents and knife skills to task on a burly eggplant, two panicked zucchini, an errant onion and a few other savory, potent ingredients. As a thunderstorm raged outdoors, I chopped, stirred, tasted and waited for my culinary experiment to conclude.
When it had, I found I had unintentionally created a hybrid, a Frankenveggie if you will.
It is not quite a Sicilian caponata or a French ratatouille, but something in between and, it was good. I'm calling it capatouille. I like to think of it as a genetically superior, bastard offspring of a swaggering Italian eggplant and a basket of flirty fruits from a French garden.
It was well tested, the gargoyles, a stray werewolf and his fae, and even the Dark Lord himself all ate heartily and proclaimed this worthy of resurrection. I liked it very much too - you know me & veggies always get along - so I jotted it down in the Gorey Grimoire.
I pass it along to you now, with two warnings: firstly, that I am puttin' a witches' patent on this spell (so attribution is the rule) and, secondly, that lightning is not necessary for success (but you can add your own electric personality...or explosives, if you wish).
Gorey's Killer Capatouille
1 large eggplant, cut into 1/2-inch dice
2 medium zucchini, cut the same as the eggplant
3 large cloves of garlic, chopped
1 c. diced sweet onion (like Vidalia)
1 28-oz. can of diced tomatoes
1 tsp. capers (the brined variety, drained)
1/2 c. black olives, halved
Kosher salt, to taste
1/4 tsp. fresh ground black pepper
large pinch of dried parsley
3 tbsp. olive oil
Heat a large, deep skillet over medium-high heat. Add the oil and onions. Saute for about one minute, then add the eggplant. Stir well to combine/ Saute this, stirring frequently, until eggplant is tender.
Add zucchini, garlic, olives and parsley. Stir well to combine and insure everything heats evenly. When all the vegetables are slightly soft (be sure the garlic does not brown; it will become bitter), add the tomatoes, capers and pepper. Mix thoroughly and reduce heat to medium-low.
Cover, but check and stir often, and heat until the flavors blend - about 10 minutes. Taste to check saltiness. Capers can be salty, so be sure to add only enough salt to enhance the dish. Add a pinch if needed.
When the taste is just right - mellowed vegetables in a slightly thickened, savory tomato base with that tiny spike of salt and brine from the capers - voila! - she is done!
Serves about 6 people.
I plated this dish as a side, but it would be great over al dente pasta or as a vegetarian main. I'm also thinking of making bruschetta with it, by serving it slightly cooled on crostini. Parmesan cheese, or some other fromage, might just fall in love with my little capatouille too...she is tres bella.
It's alive! ;)
Lots has been happening in the Gorey realm. While there were a lot of assigments, deadlines, commitments and chores, the biggest thing to take place lately was the death of my father last week. So, this LJ has been silent for a while as I dealt with all those things. I plan to get back on the horse, so to speak, as soon as I can...but soon is a key word there, because I miss blogging about food and everything related to it. Recipes are coming, and will come more regularly, but until then a photo must suffice.
Valkyries were the Norse angels. They were said to escort fallen warriors from the battlefield to Valhalla. I've always loved and been fascinated by them, had planned to wear it as my Halloween costume this year, and now they seem fitting to my family situation.
So...a valkyrie.
Because summer is hanging on, just barely, the produce bounty remains and I like to make the very most of this before the change of season leads to months of pale tomatoes and higher prices. One of the cheapest and most plentiful garden items at this time of year is zucchini.
This mild green squash is versatile - you can stir fry it, make sweet bread out of it, pickle it, bake it - a less common sight, however, is soup. While you may find a bit floating in your minestrone, it is rare to find it as a main ingredient in a potage, but I have one, and it is as delicious and elegant as it is simple and inexpensive.
It also tastes good in the warmth of the summer sun, the crisp chill of autumn...or the dry coolness of a crypt...whatever your case may be.
Gorey's Voluptuous Zucchini Vichyssoise
5 cups well rinsed leeks, sliced (whites and light green parts only)
8 small white potatoes, quartered
2 medium zucchini, cut into large chunks
1 tsp. Kosher salt
½ tsp. pepper
6 cups chicken stock
2 tbsp. olive oil
about 1/4 cup heavy cream
fresh chives
In a medium stockpot, sauté leeks in olive oil about two minutes; add potatoes, salt and pepper and sauté everything until tender.
Add stock and simmer over medium-low heat about 30 minutes until everything is soft.
Using a stick or traditional blender, puree - using pulses so the soup is not too watery. When semi-smooth, add heavy cream – to acheive the consistency of thick chowder - and pour into bowls.
Top with fresh snipped chives, course salt and fresh-cracked pepper to taste.
Can be served cold, room temp or hot.
This is great served as a main course with a salad and crusty bread or is lovely alongside a roast of some kind (beef, in particular, is nice with it - and I'm looking at you prime rib).
It is decadent and subtle, warming and yet not too filling. If you've visited Goreyhaus before you know I have a love affair with soup and this is one I'd spend all day in bed with...if only it weren't so damned messy.
A couple of FYIs, this is best made the evening before (or early on the day of) it will be enjoyed. Stow it in the fridge until you're ready to feast upon the red-skinned goodness, but be aware that it may dry a tad whilst sitting in there - so you may need to add a little extra mayo or sour cream to moisten, just before serving. And, one secret, I use light mayonnaise and sour cream so this dish has less fat and calories than the average tater salad. No endorsements intended but, in the U.S., Hellmann's Light Mayo is the best, IMO.
Also, please remember that mayonnaise-based salads must be properly chilled during the party, especially if the dish will be sitting outdoors on a buffet. You can put the serving dish on ice to insure that no one leaves the festivities with uninvited guests in their belly (unless you like that sort of thing).
Without further adieu, let's get out our knives and boiling pots & get back to cooking up some delectable trouble....
Gorey's Bliss-Inducing Potato Salad
3 lbs. small red skinned potatoes, scrubbed and unpeeled
3/4 cup sweet onion, diced small (Vidalia onions are excellent for this)
3/4 cup tender celery (the interior stalks), diced small
1 cup light mayo
3 heaping tbsp. light sour cream
2 tbsp. green onions, white and light green parts only, sliced thin
2 tbsp. chives, minced
1 (+ a sprinkle) tsp. Kosher salt
1/2 tsp. black pepper
After washing the potatoes thoroughly in cold water, place them in a large, deep pot. Sprinkle (roughly a large pinch) of salt over the potatoes and fill the pot with cold water (water should cover the potatoes by at least 1/2-inch). Place over medium-high heat and bring to a gentle boil.
Boil the potatoes until tender, about 20 minutes. When the tip of a sharp knife easily slides into the center of one of the potatoes, they're ready. Drain them and rinse with cold water.
Allow them to sit in the colander to cool completely. This may take up to an hour but do not skip the cooling process - adding the other ingredients to hot potatoes will give you mayo mush rather than a yummy salad.
When cooled, gently slice each potato in half and place in a large, deep bowl. Add the onion, celery, green onions and mayonnaise, and stir gently. I like to use a rubber spatula for this because it is less likely to break up the potatoes. Combine thoroughly.
Once well mixed, add the sour cream, salt, pepper & mix again. At this point, give it a taste to be sure it has enough salt and pepper; add what you feel is necessary. Cover and refrigerate for at least 3 hours.
When it is time to serve, retaste the salad and check to see if it is dry. It shouldn't be runny or soupy, but should be well-dressed (like anything delicious).
If necessary, add up to another 1/4 cup of mayo and/or 3 more tbsp.of sour cream; mix well. Also, more salt and pepper can be added, to taste.
Sprinkle the chives, mix gently and serve chilled.
This is one of my all-time most requested and personal favorites. It pairs well with any main course - burgers, hot dogs, pork BBQ, steak.
I've had many a self-confessed staunch carnivore eat more of my potato salad than whatever meat I've thrown on the fire, which I say is the test of a great veggie side ('cuz I know how my way around combining meat and fire).
This salad keeps in the fridge for 2-3 days, but by then eat it or toss it. No use having that unwanted foodie friend, botulism, come over for a stay. Never fear, tho' - this is so good it probably won't make it past day one...these taters are deliciouly doomed.
- Music:"Purgatory Dance Party" Polkadot Cadaver
Six weeks away, filled with interesting experiences and tasty delights, all of which I'm dying to tell about, of course.
Whipping up a little spice today, there should be an entry, with recipe, soon. And I mean soon.
Hope everyone's summer was fun.
I love to travel but my broom hasn't made it out of its closet in far too long. To feel as though I'm soaring high on my way to some exotic or much loved locale, I sometimes conjure foods to dupe myself into thinking I've taken a mini-vacation. So, now let's warp from the lush countryside of France to the bright white and blue shores of Greece.
In addition to those warm waters, pristine beaches and pretty white hill houses, the foods are flavorful and rich without weighing you down...well in most cases. While much of Greek cuisine is heavy on vegetables and seafood, there is one richer dish that casts a hefty spell on anyone willing to sit at my table.
Moussaka (pronounced 'moose - ah - kah'), is sort of like a Greek lasagna. In place of lasagna's noodles are roasted or grilled slices of eggplant. These slabs of mellow purpleness are layered with a rich and fragrantly spiced ground meat mixture and it's all topped with a Parmesan-laced Beschamel (a rich milk and butter sauce). While I said it's like lasagna - it tastes entirely different; entirely unique; and completely amazing.
Since it is an indulgence for anyone trying to behave, at least with regard to their diet (*wink*), have this as a treat. I like to lighten it up by serving it with a cool and refreshing tossed salad full of leaves and a variety of crunchy veggies as well as some fresh, seasonal fruit. Wine won't hurt either, so drink & eat up my voodoo dolls. You can work it off later, in any way you wish.
Gorey's Magical Moussaka
1 large eggplant, sliced into ½-inch rounds
6 tbsp. butter
1 lb. ground lamb (or beef)
1 sm. onion, chopped
3 tbsp. tomato paste
1 tbsp. parsley, chopped
2 tbsp. flour
1 c. hot milk
3 tbsp. water
1/8-tsp. cinnamon
1/8-tsp. nutmeg (or less)
¼ c. Parmesan cheese
¼ c. breadcrumbs
1 egg
oil
salt and pepper to taste
Sprinkle eggplant rounds with salt – in a colander – and place a weighted plate on top of them to leech out bitter juices. Cover and let sit for half an hour. Then rise and dry rounds thoroughly with paper towels.
Melt butter and sauté meat and onion until browned and tender. Add tomato paste, parsley, salt, pepper and water. Simmer until liquid is absorbed. Cool. Stir in cinnamon, half of the Parmesan cheese and half of the breadcrumbs.
Make a Béchamel sauce: Melt 6 tbsp. butter over low heat. Add flour and stir until blended. Remove from heat, gradually stir in hot milk. Return pan to heat, stirring constantly until thickened and smooth. Add salt, pepper and nutmeg to taste. Temper the beaten egg with a small amount of the hot sauce, beating vigorously to prevent egg from cooking. The stir egg mixture into sauce and cook over very low heat for 2 minutes, stirring constantly. Remove from heat and set aside.
Preheat broiler, brush eggplant rounds with oil and broil on both sides until slightly browned. Allow to cool.
Preheat oven to 350-degrees. Sprinkle bottom of a baking pan (no larger than 10x16’’) with remaining breadcrumbs. Layer eggplant on bottom, spread meat over top, and continue layering until meat and eggplant has been used. Top entire thing with the Béchamel and sprinkle the remaining cheese over that.
Bake for 40 minutes or until golden. Cool for 10 minutes before cutting/serving.
Serves 4-8 people.
In honor of the French and their traditions of good food, fine wines, snooty aloofness, short tempers and general strong-willed rebellious quirkiness, let's have some excellent food from La Belle France. Because it is summer, I'm going with a menu to be found at many summer fêtes dans Provence. It is a favorite of mine, in fact last year I had a midnight aioli festival with a few dearly loved ghouls and ghosties. I drank way too much vin rose and felt like une chien malade the whole next day, but it was worth it.
So is making this dish, please do and raise your glass to not taking merde from anyone. Vive la revolution!
Gorey's Roasted Garlic Aioli
1 head garlic, whole and unpeeled
1 egg yolk
1 tbsp. fresh lemon juice
1/2 tsp. Kosher salt
pinch of black pepper
1/2 c. plus 1 tbsp. olive oil
1/2 c. Canola or vegetable oil
Preheat oven to 350-degrees F.
Place the head of garlic on a square of foil large enough to wrap around it. Drizzle the 1 tbsp. olive oil over the garlic head and rub it around to coat the garlic fully with oil. Wrap the foil, loosely, around the head and place in the oven. Bake about 45 minutes or until the garlic inside is soft. Unwrap and allow to cool (you can even roast the garlic the day before).
When the garlic is cool to the touch, cut the entire head in half - across or horizontally - to expose the golden gems inside. You can hold the cut side above a bowl and squeeze gently to pop each half-clove out. You can also use a small spoon to scoop them out.
There you have roasted garlic, a lovely accompaniment to many things but we will transform it further - into aioli. Aioli is essentially homemade garlic mayonnaise. I roast my garlic because it is less intense and slightly nutty. The traditional French method uses raw garlic. I prefer the roasted but if you are a traditionalist, use 2 tsp. grated or finely chopped raw in place of my mellow bulbs.
On with the aioli:
Place all your roasted garlic, the lemon juice, salt, egg yolk and pepper in a food processor or blender.
Switch your appliance's speed on medium and, using the opening in the lid, drizzle the oil in slowly. I use a measuring cup with a spout to make this easy. Just a thin strand of oil constantly flowing in & you'll see it emusify or turn from oil into what looks like - and is - mayo.
This could take a little patience but it is worth it. When you've slowly drizzled in all the oil, switch off the machine. Transfer the aioli to a bowl for immediate service or, if making more than a few minutes ahead, refrigerate it until you're ready to eat.
Makes about one cup; enough for 6-8 people.
Gorey's Aioli Platter typically includes grilled seasoned chicken breasts, grilled or poached salmon, perhaps some lovely steamed crab or shrimp and let's not forget the produce. Marinate vegetables - chunks of zucchini or yellow squash, wonderful little potatoes, big whole mushrooms, sweet small onions, bell pepper halves, thick slices of eggplant, etc. - in some oil and herbs (or even store-bought Italian dressing) and grill these too.
Get some great artisan bread, a favorite beverage and sit to enjoy all the meats, fish and veggies slathered in decadent garlicky goodness. When I put these feasts together each August, my guests tend to grunt and make other sounds that might scare mortal men, but I know it's just them showing their love pour ma cuisson - don't be afraid if your guests do the same, the more gutteral noises, the more love. Ooh la la!
Vive la cuisine!
I had to take my leave of Goreyhaus last week, against my will. Although I wasn't here, I didn't stop concocting potions and feeding whomever wandered near my house. Let that be a warning to travelers: if you venture near my compound, I will scoop you up and feed you, food and whatever else you need, until you can't take anymore. I feel my inner maenad showing.
While sometimes meeting the need is debaucherous and exhilarating, others times it is comforting - aka comfort food. Over the weekend, I enticed and comforted a few beloved folks with my version of a(n Americanized) ravioli alla bolognese. It is a guaranteed winner, so if you want to meet someone's needs - *ahem* - make this. At minimum, you'll get genuine gratitude and, possibly, a debt of said appreciation as well. And who knows what you might do to collect on that debt? *wink wink*
Gorey's Ravioli alla Bolognese
1 & 1/2 lbs. lean ground beef
1/2 cup sweet onion, finely diced
2 scallions, white & light green parts only - thinly sliced
1 small zucchini, finely diced
1/2 lb. button mushrooms, sliced
3 garlic cloves, finely chopped
1 tbsp. dried oregano
1 tbsp. dried parsley
1/2 tbsp. dried basil
1/2 tsp. dried crushed red pepper (chili) flakes
28 oz. can crushed tomatoes
3 tbsp. good quality olive oil
1 tsp. salt
1/2 tsp. black pepper
24 oz. frozen or fresh ravioli
1 cup ricotta cheese
2 tbsp. fresh basil, sliced into chiffonade*
In a deep skillet or wide-bottomed saucepot, brown the ground beef. Remove from pan and drain off any rendered fat, discard.
Over medium heat, add one tbsp. oil to the pan, add scallions and onions and saute until just tender. Add zucchini and mushrooms, continue to saute until these newly added veg are also tender. Toss in garlic and keep going, stirring frequently to prevent garlic from browning.
When all veg are soft, add the dried herbs and red pepper flakes and stir well to rehydrate them and impart their flavor to the vegetables. After about one minute, add the crushed tomatoes, remaining 2 tbsp. of oil, salt and pepper. Also add in the ground beef. Stir well to combine everything and turn the heat down to low. Cover and simmer this, stirring occasionally, for about an hour.
After the sauce has simmered for about 40 minutes, put a large pot of salted water on medium-high heat and bring to to boil. Add ravioli and cook according to package directions. Drain, place in a large, deep bowl and cover with about half the sauce. Toss gently - do not break ravioli.
Place a portion of the ravioli in an individual bowl. Top with about 1/2 cup of additional sauce. Top this with a tbsp. of fresh ricotta and a pinch of the fresh basil chiffonade. Add a sprinkle of grated Parmesan cheese, if desired.
Serves 4 to 6 slaves people. ;)
To chiffonade:
~ Wash your basil leaves, dry well with paper towels.
~ Stack the leaves on top of each other, in a pile.
~ Starting at one edge, roll this stack up, into a tube-like thingy
~ Use a sharp knife (yay!) to thinly slice this roll, like basil sushi-san
~ Use your fingers to fluff this pile,
Voila! Basil chiffonade - like skinny ribbons of herby goodness.
For a dish like this, don't ask too much in return. Small favors, use your own judgement, will cetainly be granted by anyone you feed this delicious demon. For bigger things like, say, helping you move or, I dunno, an immortal soul - you'll have to contact my dear old pal Leland Gaunt. However, Leland owes me one for consuming this dish at my place not so long ago. I'm still thinking about what I want from him.
