November 2011 ~ Super Food Notes

Minestrone Soup is a Once in a Lifetime Experience

By JOKO November 28, 2011

I always feel a little apprehensive when I post a recipe like this minestrone soup. It’s the type of dish I never make the same way twice, and the fear is that someone will watch and assume that this is my “official” version. You don’t need a recipe for minestrone, just like you don’t need a recipe for a great sandwich, or an epic salad. To make minestrone soup precisely same...

Rum Baller, Shot Caller?

By JOKO November 27, 2011

I was playing with some rum balls today, for a video next week, and the first one I pulled off the silpat left this perfect chocolate smiley face. That has to be a great sign, rig...

On the Scene with Turkey Ballotine

By JOKO November 25, 2011

I got a few of emails from people curious about how I ended up doing my turkey this year. Well, here you go! For the first time, I decided to serve a classic turkey ballotine. I removed all the bones, applied a generous layer of herbs and spices, and then some buttery, cranberry bread stuffing. I rolled, tied it up, and slowly roasted it until I had the crispy-skinned...

Happy Thanksgiving!

By JOKO November 24, 2011

I want to take this opportunity to wish you all a very happy Thanksgiving weekend, and give my sincerest thanks for all the amazing support you give to this blog. I hope you're all fortunate enough to be able to enjoy a wonderful meal with your family today, and hopefully a few of our recipes found their way on to the table. I'll be taking a few days off and getting away from...

K.I.S.S. Turkey

By JOKO November 23, 2011

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying. This also goes out to you grizzled...

K.I.S.S. Turkey

By JOKO November 23, 2011

Make-Ahead Mascarpone Mashed Potatoes – Holiday Trick and Treat

By JOKO November 21, 2011

I thought I was posting a video to show off the advantages of doing mashed potatoes ahead of time, but then I realized all that was nothing more than a diversion to distract you from the fact that I’m really trying to trick you into using an alternative to the standard holiday potato side dish.These mascarpone mashed potatoes are certainly close enough to the classic recipe...

Cranberry Mustard Salad Dressing – You’ll Be Tickled Some Kind of Pink

By JOKO November 18, 2011

For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hipper alternatives like, “ballet slipper” or “rosy mauve.”Whatever it’s called, I actually love the color of this vinaigrette, and think it’s especially gorgeous with the classic...

Butternut Squash and Mascarpone Gnocchi – I Don’t Like Gnocchi, But I Love These!

By JOKO November 16, 2011

When I tell people I don’t like gnocchi, I always have to clarify that I’m talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Unless created by the hands of a true master, traditional potato gnocchi are too often dense, gummy nuggets of disappointment....

Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

By JOKO November 13, 2011

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers. I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something...

All Gravies Are Sauces, But Not All Sauces Are Gravies

By JOKO November 13, 2011

I got a bunch of emails after posting the Turkey Gravy with Porcini Mushrooms and Marsala Wine video, asking about the difference between a “gravy” and a “sauce.” Basically, a gravy is a sauce made from the pan drippings, both fat and juices, after a piece of meat is roasted. So, all gravies are sauces, but not all sauces are gravies. Got it?So, my Turkey Gravy with Porcini...

All Gravies Are Sauces, But Not All Sauces Are Gravies

By JOKO November 13, 2011

Pomegranate Braised Lamb Shoulder – “Seasoned” Perfectly

By JOKO November 11, 2011

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I’ve tasted in a long time. Actually, that’s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week. The place is called, Bar Bambino, and if you’re ever in San Francisco, you should give it a try. Anyway,...

Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

By JOKO November 09, 2011

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine. The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to...

Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

By JOKO November 09, 2011

French Onion Green Bean Casserole – It’s Soupy!

By JOKO November 07, 2011

If someone calls your green bean casserole “soupy,” it’s usually not a compliment. Here though, it’s completely appropriate. I wanted to rework the iconic Thanksgiving side dish, and wondered what would happen if I brought in some of the tastes and textures that make French onion soup such a favorite.Somewhat strangely, the final product didn’t remind me at all of French onion...

French Onion Green Bean Casserole – It’s Soupy!

By JOKO November 07, 2011

Time to Get Out the (Tasty) Vote!

By JOKO November 06, 2011

Thanks to your always inspiring support, we’re happy to announce that Food Wishes is a Tasty Awards finalist in two categories this year! If you’d like to help us seal the deal, please follow this link to vote for us in the “Best Food Travel Series: Web,” and “Best Home Chef in a Series” categories. Voting ends on December 8, 2011. Thank you for the lo...

Sweet Potato Casserole with Pistachio Crust – Save the Mini Marshmallows for Your Hot Chocolate!

By JOKO November 05, 2011

Of all the traditional Thanksgiving side dishes, sweet potato casserole scares me the most. Luckily, for the vast majority of holiday meals, I’ve been the one who got to decide on and cook the menu. But there have been the rare occasions when I’ve been a guest at someone’s home, and subjected to the horror that is the mini marshmallow-topped dish of sweet potatoes.Don’t get...

“Mango Cranbango” – Fresh Cranberry Sauce with Dried Mango and Ghost Pepper

By JOKO November 03, 2011

Don’t let the ridiculous name fool you; this delicious cranberry sauce recipe would make a wonderful condiment for your Thanksgiving turkey. My wife Michele, a cranberry sauce aficionado, says it’s the best she’s ever tasted. Conservative estimates have the number of different cranberry sauces she’s tasted over the years at somewhere around 37, so that’s very high praise indeed....

“Mango Cranbango” – Fresh Cranberry Sauce with Dried Mango and Ghost Pepper

By JOKO November 03, 2011

Respect the Bird!

By JOKO November 02, 2011

Thanksgiving is my favorite holiday. A day dedicated to football, family, food, and giving thanks. Somehow this great American feast has avoided all the corporate commercialism that’s tainted the rest of our holidays. However, while Thanksgiving itself has remained relatively pure, each year it seems the Christmas shopping season overlaps T-day a little more. We all grumble,...

Slow Cooker Braised Pork Shoulder Roast with Apple Butter Sauce – Reducing the Need for Roux

By JOKO November 01, 2011

Man, I’ve been making a lot of rouxs lately (which you’ll be seeing in all their buttery glory in a series of upcoming holiday videos), but for this apple cider braised pork roast, I wanted to keep things a little lighter and decided to use a classic reduction. We’ve done dozens of similar style sauces, but most of those were traditional pan sauces, where the skillet is deglazed...