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Author: nwhysel@gmail.com

  • Gravy Magic: Crafting the Perfect Homemade Elixir for Flavorful Feasts

    Add a touch of culinary magic to your table with our Homemade Gravy recipe. Gravy is the unsung hero of the holiday feast, bringing together flavors and textures to enhance every dish on your plate. Thank you Ina Garten from https://www.foodnetwork.com/recipes/ina-garten/homemade-gravy-recipe-1940501 for this wonderful recipe!

    PREP TIMES:

    Prep Time: 5 mins
    Cook Time: 25 mins
    Total Time: 30 mins

    Ingredients

    • 1/4 pound (1 stick) unsalted butter
    • 1 1/2 cups chopped yellow onion (2 onions)
    • 1/4 cup flour
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Defatted turkey drippings plus chicken stock to make 2 cups, heated
    • 1 tablespoon Cognac or brandy
    • 1 tablespoon white wine, optional
    • 1 tablespoon heavy cream, optional

    Directions

    1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
    2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

  • Crafting Fruit Cornucopias for Thanksgiving

    As Thanksgiving approaches, it’s time to add a touch of whimsy to your festive spread with our delightful and easy Fruit Cornucopias. These edible horns of plenty are not only visually stunning but also a delicious addition to your Thanksgiving feast. Thank you Libby from https://cookingwithlibby.com/fruit-cornucopias-healthy-thanksgiving/ for this wonderful recipe!

    Ingredients

    • 1 cup blueberries (washed and dried)
    • 1 cup Mandarin oranges
    • 1 cup raspberries (washed and dried)
    • 1/8 cup honey
    • 6 ice cream cones (with pointy bottoms)
    • 1/8 cup pumpkin seeds (or sunflower seeds, optional)


    Instructions

    • Starting with one ice cream cone, fill the inside with your choice of fruit.
    • Place pumpkin or sunflower seeds inside if desired.
    • With a spoon, drizzle a few lines of honey on the top.
    • Eat immediately or place in the fridge until ready to consume.

  • Thanksgiving Indulgence: Sweet and Savory Turkey Leg Treat Dessert Delight!

    Transform your Thanksgiving dessert table with the whimsical charm of Sweet and Savory Turkey Leg Treats! This innovative dessert takes the iconic turkey leg shape and infuses it with a delightful blend sweets created by Nicole from https://simpleandseasonal.com/turkey-leg-treats/

    PREP TIMES:

    Prep Time: 30 mins
    Cook Time: 5 mins
    Total Time: 35 min

    Ingredients

    • 6 pretzel rods
    • 1 bag (12 oz) white candy melts (or 1 cup vanilla baking chips)
    • 1 bag (10 oz) mini marshmallows (set aside 24)
    • 8 cups Cocoa Krispies cereal
    • 1/4 cup butter

    Instructions

    • 6 pretzel rods,1 bag (12 oz) white candy meltsBreak the pretzel rods in half and melt the candy according to package directions. (I usually do 15-30 second intervals in the microwave, stirring well each time.)
    • 1 bag (10 oz) mini marshmallowsDip the smooth end of the pretzel rod and then press two marshmallows onto the end. Repeat until 12 “bones” are dipped. Let sit for about 5 minutes.top down view of pretzel rods dipped in melting candy and mini marshmallows attached to the top
    • Dip the pretzels again, covering 2/3 of the rod. Let sit.marshmallows covered in more melting candy to look like the top of a leg bone
    • 8 cups Cocoa Krispies cereal,1/4 cup butter,1 bag (10 oz) mini marshmallowsIn a saucepan, melt the butter and marshmallows, stirring until smooth. Remove from heat and stir in cereal. Mix until coated well.
    • Allow to cool just a bit and then form the cereal mixture around each pretzel rod, forming a drumstick. Don’t try this until cooled enough, or it won’t hold its shape! Spray your hands with cooking spray to keep the marshmallow from sticking while you work. top down view of turkey legs made from cocoa krispies wrapped around dipped pretzel rods
    • Place on a wax paper lined baking sheet and let sit until fully cooled. 

  • Autumn Elegance in a Bowl: Embrace the Season with our Chawanmushi Recipe

    Fall into Flavor: Our Chawanmushi Recipe Embodies Autumn Warmth. Immerse Yourself in the Rich Harmony of Velvety Custard, Seasonal Vegetables, and Savory Broth. Thank you MARC MATSUMOTO from https://norecipes.com/chawanmushi-recipe/ for this wonderful recipe!

    PREP TIMES:

    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins

    Ingredients 

    • ½ cupegg (about 2 large eggs)
    • 1 ½ cupdashi
    • ¼ teaspoonsalt
    • 0.35 ouncesedamame
    • 1.76 ouncesshrimp
    • 1.76 ouncesscallops
    • 1.06 ouncesshiitake (trimmed and sliced)
    • Mitsuba (optional for garnish)
    • Ikura (optional for garnish)

    Instructions

    • Break the eggs into a bowl and beat them until uniform in color.Beat the egg with chopsticks until it is uniform in color.
    • Add the dashi, and salt and mix everything together evenly.Add the dashi stock and mix it in to the egg to make the custard.
    • Let the mixture rest until the bubbles disappear, or use a wire mesh skimmer to remove any foam on top. Strain the mixture through a fine-mesh sieve to remove any chunks of albumin or chalaza.Skim off any foam from the surface of the custard for a smooth chawanmushi.
    • Add the edamame, shrimp, scallops and shiitake (or your choice of mix-ins) into heat-safe ceramic cups or ramekins.
      Add the mix-ins for your chawanmushi to heat-safe cups.
    • Divide the egg mixture evenly between the cups, and cover them with lids, or aluminum foil.Add the custard and cover the cups with lids.
    • Bring about ½-inch of water to a boil in a pot that’s deep enough to hold the cups.
    • Lay a dishtowel at the bottom of the pot, and then place the cups on top of the towel.Steam the chawanmushi in a water bath.
    • Cover the pot with a lid and steam the Chawanmushi until the custard reaches a temperature of at least 160 degrees F or 71 C.
      The steamed egg is done when they reach a temperature of 160 degrees F.
    • Carefully remove the cups from the pot and then garnish with your choice of toppings. I used steamed shrimp, mitsuba, and ikura for mine.Garnish the chawanmushi with mitsuba, steamed shrimp and Ikura.

  • Fall into Autumn Bliss with Our Sukiyaki Recipe!

    Embrace the cozy flavors of fall with our Sukiyaki recipe, a warm and hearty Japanese hot pot. Dive into a savory blend of thinly sliced beef, vegetables, and tofu simmered in a flavorful soy-based broth. Experience the comfort of autumn with this soul-warming dish, perfect for chilly evenings.

    PREP TIMES:

    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins

    Ingredients

    For the Kombu Dashi (for diluting the cooking sauce; as needed)

    • 2 cups water
    • 1 piece kombu (dried kelp) (2 x 2 inches, 5 x 5 cm; 5 g per piece)

    For the Sauce (yields roughly 1⅓ cups)

    • ½ cup sake
    • ½ cup mirin
    • 3 Tbsp sugar
    • ½ cup soy sauce

    For the Sukiyaki

    • 4 leaves napa cabbage (12 oz, 340 g)
    • ¼ bunch shungiku (chrysanthemum greens) (3.5 oz, 100 g)
    • 1 Tokyo negi (naga negi; long green onion) (white part only; or 1 leek/4 green onions)
    • 6 inches gobo (burdock root) (1.6 oz, 45 g)
    • ½ onion (3.5 oz, 100 g)
    • ½ package enoki mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
    • ½ package maitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
    • 2 shiitake mushrooms (1.75 oz, 50 g; skip or use other mushrooms)
    • ½ package broiled tofu (yaki dofu) (one package is 9 oz, 255 g; or use medium-firm (momen) tofu)
    • 1½ inches carrot (optional, for decoration and color)
    • ½ package shirataki noodles (3.5 oz, 100 g; or cellophane/yam noodles)
    • ½ lb thinly sliced beef (chuck or ribeye) (or slice your own meat; skip for vegan/vegetarian and use more tofu, mushrooms, and vegetables)
    • 1 Tbsp neutral oil (or 1 small piece of suet (raw beef fat))

    For Serving

    • 2 large eggs (50 g each w/o shell) (optional, for dipping; for safety, buy pasteurized eggs or make sous vide eggs; skip for vegan)

    For the Shime Finishing Course

    • 1 serving udon noodles (cooked and drained)

    Directions

    • Gather all the dashi and sauce ingredients. Tip: You‘ll use the dashi and sauce to adjust the seasoning of the broth as you cook. This recipe makes more dashi than you need for this dish and you‘ll likely have leftovers.Sukiyaki Ingredients 1
    • To make the cold brew Kombu Dashi, put 2 cups water and 1 piece kombu (dried kelp) in a measuring cup or pitcher. Set it aside to steep for a minimum of 30 minutes, or make it ahead up to overnight.Sukiyaki 1
    • To make the sukiyaki sauce, combine ½ cup sake and ½ cup mirin in a small saucepan. Bring it to a boil and reduce the heat to simmer and let the alcohol evaporate for a minute or so.Sukiyaki 2
    • Add 3 Tbsp sugar and ½ cup soy sauce and mix together. Bring it back to a boil. Once the sugar is completely dissolved, turn off the heat and set it aside.Sukiyaki 3
    • Transfer the sauce to a pitcher and bring both the dashi and the sauce to the table. Tip: You can make the sukiyaki sauce ahead and store it in an airtight container in the refrigerator for up to a month.Sukiyaki 4

    To Prepare the Sukiyaki Ingredients

    • Gather all the sukiyaki ingredients. Feel free to customize the portions to suit your personal preference. Here, I used the entire package of grilled tofu (twice as much) since we love tofu.Sukiyaki Ingredients 2
    • Cut 4 leaves napa cabbage into pieces 2 inches (5 cm) wide.Sukiyaki 5
    • Cut the pieces in half or thirds down along the thick white center of the leaves.Sukiyaki 6
    • Cut ¼ bunch shungiku (chrysanthemum greens) 2 inches (5 cm) wide.Sukiyaki 7
    • Slice the white part of 1 Tokyo negi (naga negi; long green onion) diagonally into ½-inch (1.3 cm) pieces.Sukiyaki 8
    • Scrape off the outer skin of 6 inches gobo (burdock root) with the back of a knife. The gobo‘s flavor is just under the skin, so don‘t use a vegetable peeler and peel that flavor away. Once you scrape off the skin, shave the gobo into superthin strips using a vegetable peeler.Sukiyaki 9
    • Soak the gobo strips in water for 5 minutes, changing the water once. Drain well.Sukiyaki 10
    • Cut ½ onion into ½-inch (1.3 cm) slices widthwise. Next, discard the bottom part of ½ package enoki mushrooms and tear it into smaller clusters.Sukiyaki 11
    • Cut off and discard the root ends of ½ package maitake mushrooms and separate the maitake bunch into 2 small clusters.Sukiyaki 12
    • Cut off and discard the stems of 2 shiitake mushrooms. Optionally, you can cut a flower pattern on the shiitake mushroom caps: First, cut a sliver off the top of the mushroom cap by making 2 incisions in the shape of a “V”. Bevel these cuts toward each other by inserting the knife at an angle.Sukiyaki 13
    • Make a second cutout in the same manner to form an “X” with the first cutout. You can keep this “X” pattern or add one or two more cutouts. Watch my video on “shiitake hanagiri” that demonstrates this Japanese cutting technique.Sukiyaki 14
    • Cut ½ package broiled tofu (yaki dofu) into smaller pieces. We usually double the tofu portion and cut one block into 6–8 pieces.Sukiyaki 15
    • If you‘d like to make flower-shaped carrots (optional), first slice 1½ inches carrot into ¼-inch (6 mm) rounds.Sukiyaki 16
    • Here, I stamp the carrot coins with a vegetable cutter into a floral shape for decoration.Sukiyaki 17
    • Rinse and drain ½ package shirataki noodles. Cut the noodles in half. Add the shirataki noodles to boiling water to remove any odor. Once the water is boiling again, cook for 2 minutes, drain, and set aside.Sukiyaki 18
    • Place ½ lb thinly sliced beef (chuck or ribeye) and suet (if using) on a plate. Put all the ingredients on a big platter or bamboo tray for the dining table. I prepared my eggs sous vide (read the blog post) for dipping the cooked sukiyaki ingredients. I also cooked and drained 1 serving udon noodles and set them aside for the final course.Sukiyaki 19

    To Cook the Beef

    • Set a portable gas cooktop at the dining table. I use this cast-iron sukiyaki pot that I got from MTC Kitchen (use JOC10 for 10% off) and an Iwatani portable butane stove. Give each person a medium-sized bowl to put the cooked food from the pot.Sukiyaki Set Up
    • Heat the cast-iron sukiyaki pot (or any pot) on medium heat. When it’s hot, add 1 Tbsp neutral oil (or the suet). Then, pour in barely enough sukiyaki sauce to cover the bottom of the pot, about ⅛–¼ inch of sauce.Sukiyaki 20
    • Place a few slices of well-marbled beef in the pot. When the bottom side of the meat is cooked, flip and cook the other side. Enjoy some (or all) of the sweet and caramelized meat now to consume this good-quality beef at its best. You can eat a few rounds of meat first or leave the meat in the pot and continue to the next step.Sukiyaki 21

  • Thanksgiving Delight: Mastering Okonomiyaki for a Flavorful Feast!

    This Thanksgiving, let’s add a dash of creativity to the table! Try our Okonomiyaki recipe—a Japanese savory pancake that’s a delightful departure from tradition. Packed with flavors and customizable toppings, it’s a tasty twist to make your Thanksgiving feast truly unforgettable. I stumbled upon this fantastic Okonomiyaki recipe on https://www.justonecookbook.com/, and I can’t wait to share it with everyone!

    PREP TIMES:

    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1hr

    Ingredients

    For the Batter

    • 1 cup all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level off)
    • ¼ tsp Diamond Crystal kosher salt
    • ¼ tsp sugar
    • ¼ tsp baking powder
    • 5.6 oz nagaimo/yamaimo (mountain yam) (2–3 inches, 5–8 cm)
    • ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
    • 4 large eggs (50 g each w/o shell)
    • ½ cup tenkasu/agedama (tempura scraps) (24 g)
    • ¼ cup pickled red ginger (beni shoga or kizami beni shoga)

    For the Other Ingredients

    • 1 head green cabbage (large; 1.6 lb, 740 g)
    • ½ lb sliced pork belly (or slice your own; you can substitute with shrimp, squid, or mushrooms)
    • neutral oil (for cooking the okonomiyaki)

    For the Quick Okonomiyaki Sauce

    • 1½ Tbsp sugar
    • 2 Tbsp oyster sauce
    • ¼ cup ketchup
    • 3½ Tbsp Worcestershire sauce

    Toppings of your choice

    • okonomiyaki sauce
    • Japanese Kewpie mayonnaise
    • katsuobushi (dried bonito flakes) (skip for vegetarian)
    • aonori (dried green laver seaweed)
    • green onions/scallions (chopped)
    • pickled red ginger (beni shoga or kizami beni shoga)

    Directions

    • Take out the batter from the refrigerator. Add 4 large eggs (50 g each w/o shell), ½ cup tenkasu/agedama (tempura scraps), and ¼ cup pickled red ginger (beni shoga or kizami beni shoga) to the bowl. Mix until combined.Okonomiyaki 8 NEW
    • Add the minced cabbage to the batter, one-third of it at a time. Mix well before adding the rest.Okonomiyaki 9 NEW
    • In a large pan, heat a bit of neutral oil on medium heat. When the frying pan is hot (400ºF or 200ºC), spread the batter in a circle on the pan. We like thicker okonomiyaki (the final thickness is ¾ inches or 2 cm). If you’re new to making okonomiyaki, make it smaller and thinner so it’s easier to flip.Okonomiyaki 10 NEW
    • Place 2–3 slices of pork belly on top of the okonomiyaki and cook covered for 5 minutes.Okonomiyaki 11 NEW
    • When the bottom side is nicely browned, flip it over.Okonomiyaki 13 NEW
    • Gently press the okonomiyaki to fix its shape and keep it together. Cover and cook for another 5 minutes.
      Okonomiyaki 14 NEW
    • Flip it over one last time and cook uncovered for 2 minutes. If you’re going to cook the next batch, transfer the cooked okonomiyaki to a plate.

  • Thanksgiving Rolls

    The simple yet delicious Thanksgiving roll is a must-have that frequently steals the show at the dinner table as Thanksgiving draws near. These fluffy treats, which are best enjoyed warm and drenched in butter, are essential to making the entire meal experience more enjoyable on this joyous occasion. Thanksgiving rolls represent coziness and unity in addition to their delicious flavor, capturing the essence of giving and receiving that characterizes the occasion. These baked treats, whether they are soft and fluffy crescent rolls, traditional dinner rolls, or enhanced with herbs and spices, have a special way of uniting family and friends as they rip, share, and relish every delicious bite.

    The anticipation that grows as the delicious aroma fills the kitchen, indicating that the feast is almost ready, is what makes Thanksgiving rolls really unique. A combination of talent and tradition go into making the ideal roll, and many families pass down their treasured recipes from one generation to the next. Thanksgiving rolls, whether cooked from scratch or purchased from a store, are a global representation of the coziness and happiness that come with enjoying a hearty feast with loved ones. As we assemble around the table this Thanksgiving, let’s take a moment to honor the unsung hero of the meal—the Thanksgiving roll—which gives the holiday feast a magical touch and turns a straightforward dinner into a touching celebration of unity and appreciation.

    Ingredients:

    • 1 cup. whole milk
    • 2 1/4 tsp. dry active yeast (from a 1 1/4-oz. packet)
    • 2 tbsp. granulated sugar, divided
    • 1 large egg, room temperature
    • 1 1/2 tsp. kosher salt
    • 6 tbsp. unsalted butter, melted, divided
    • 3 1/4 c. (390 g.) all-purpose or bread flour, divided

    Instructions:

    1. Microwave milk in a small heatproof basin in 30-second increments until it reaches 110° on an instant-read thermometer or is warm to the touch. Pour into a stand mixer’s big bowl that has the dough hook attached to it. Whisk together the yeast and 1 tablespoon of granulated sugar. Wait for foamy, about five minutes.
    2. Add the remaining 1 tablespoon of granulated sugar, 4 tablespoons of butter, egg, and salt. Beat for about 30 seconds at a medium speed, or until well blended. After adding one cup of flour, beat for 30 seconds on medium speed, or until mixed. Using a rubber spatula, scrape down the bowl’s sides and add the remaining 2 1/4 cups flour. Beat for approximately a minute on medium speed, or until dough comes together and pulls away from bowl sides. Beat for a further three minutes or until the dough becomes smoother and more elastic, scraping down the sides as needed.
    3. Apply a thin layer of oil to a big bowl. Dough is scraped into a bowl and tossed to coat with oil. Use a fresh kitchen towel or plastic wrap to cover the bowl. Let rise for about an hour or until doubled in size in a warm location.
    4. A 13″ by 9″ baking pan should be greased with cooking spray or oil. Knead the rising dough. Cut into 12 equal parts, each weighing around 70 grams. Form each component into round, smooth balls and place in the pan that has been ready. Use a fresh kitchen towel or plastic wrap to cover. Allow to rise for about an hour in a warm location until puffed.
    5. Set an oven rack in the lowest third and preheat the oven to 350°. Bake for 25 to 30 minutes, turning the rolls halfway through and covering them with foil if they brown too soon.
    6. Rolls should be brushed with the last two tablespoons of butter and dusted with sea salt.

    Nutrition Facts:

    Calories 56

    Total Fat 1.59g,

    Saturated Fat 0.904g

    Trans Fat 0g

    Polyunsaturated Fat 0.112g

    Monounsaturated Fat 0.413g

    Cholesterol 10mg

    Sodium 106mg

    Total Carbohydrate 8.61g

    Dietary Fiber 0.3g

    Sugars 0.37g

    Protein 1.62g

    Calcium 17mg

    Iron 0.53mg

    Potassium 28mg

    Vitamin A 21mcg

    Vitamin C 0.1mg

  • Potato Corn Chowder

    A tasty and filling addition to any Thanksgiving meal, potato corn chowder adds coziness and warmth to the table. The earthy tones of potatoes and the sweetness of fresh corn come together in this thick and creamy soup to create a beautiful combination that pleases the palate and the soul. A careful balance of potatoes, corn, and a savory broth gives the chowder its velvety texture. Hints of aromatic herbs and spices provide a festive touch to the dish. Its golden color mimics Thanksgiving’s fall hues, which makes it an aesthetically pleasing and enticing option for the table arrangement.

    Warmth and anticipation are created by the aroma of potato corn chowder filling the air as people assemble around the table. Because of its warming qualities, the soup is a great way to start Thanksgiving dinner and sets the mood for a feast with loved ones. A beloved and tasty tradition at the Thanksgiving feast, potato corn chowder combines creamy potatoes and sweet corn to deliver a taste of comforting familiarity with every bite.

    Ingredients:

    • 2 Tbsp butter
    • 1/2 cup red onion, diced
    • 2 garlic cloves, minced
    • 1 red bell pepper, diced
    • 1 jalapeño, diced (optional)
    • 2 celery stalks, diced
    • 1 carrot, diced
    • 1.5 lbs Little Potatoes
    • 4 1/2 cups vegetable broth
    • 26 oz frozen corn, thawed
    • 2 1/2 cups milk
    • (To taste) salt and pepper
    • (For garnish) paprika
    • (For garnish) cilantro

    Instructions:

    1. Melt butter in a big pot. Add the carrot, celery, onion, garlic, and peppers. Cook for about 8 minutes, or until tender.
    2. Add the bay leaf, potatoes, and vegetable broth. Bring to a boil, then lower the heat and simmer for 20 minutes with a lid on.
    3. Meanwhile, puree half of the bag of frozen corn in the milk until it thickens.
    4. Add the leftover corn and the milk-corn mixture to the broth once the potatoes are cooked. Simmer for a further ten to eight minutes.
    5. Serve with a biscuit and garnish with paprika and cilantro.

    Nutrition Facts:

    279 calories, 10 g protein, 47 g carbohydrates, 8 g fat, 4 g saturated fat (25% of calories from fat), 24 mg cholesterol, 5 g fiber, 670 mg sodium

  • Buttermilk Spoon Bread Side Dish

    It’s time to start making dishes for the Holidays!

    This homestyle side dish to make for the holidays called Buttermilk Spoon Bread is here to make your dishes feel warm and favorable to the rest of your dishes. We think about this fall season when making dishes to share make a memorable when creating new dishes. Once you create this perfect dish it could be your one of many dishes you can now make to share for everyone to taste and have unforgettable memory for this dish. Make this your dish so no one can forget how tasteful it is and share the recipe with everyone else. You can customize your dish once you try this out and create more flavors to this dish. Enjoy making this dish. https://www.southernliving.com/recipes/buttermilk-spoon-bread

    Active Time: 25 mins

    Total Time: 1 hr

    Yield: 6 serves

    Ingredients to Make Buttermilk Bread

    • 3 tablespoons unsalted butter, cut into small pieces, plus more for greasing dish
    • 2 cups whole milk
    • 1 cup whole buttermilk
    • 1 cup finely ground white cornmeal
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper
    • 3 large eggs, separated

    Steps in Making Buttermilk Spoon Bread Side Dish

    1. Preheat oven to 350°F. Generously grease a 2-quart casserole dish with butter. Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling. (Look for small bubbles forming around edges of saucepan.) Gradually pour cornmeal into milk mixture in a slow, steady stream, whisking or stirring with a large spoon. (Scrape sides of saucepan as you whisk to prevent lumps from forming.) Reduce heat to medium-low. Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes.
    2. Remove cornmeal mixture from heat. Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined. Let stand 10 minutes.
    3. Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal mixture until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined. (Mixture may still look a little grainy or lumpy.)
    4. Beat egg whites in a medium bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 1 ½ minutes. Gently fold egg whites into cornmeal mixture using a spatula or large spoon until mixture becomes a smooth batter with no streaks remaining.
    5. Spoon batter into prepared casserole dish. Bake in preheated oven until spoon bread is puffed up, firm, and lightly browned, 35 to 40 minutes. (Note that spoon bread will initially puff up to great heights but then deflate within minutes of leaving the oven.) Serve hot or warm.

  • Crispy Parmesan Thyme Sweet Potato Stacks

    It’s Time to start Prepping Dishes for the Holidays!

    Look at this delicious Crispy Parmesan Thyme Crispy Sweet Potato that is perfect to enjoy any time of the year. The holidays is coming up and this is the perfect meal to share with everyone and the main dish as well. It’s a healthy and so cute with tiny stacks of potato that is easily to bite too. It gives it the crispy crunch for this holiday and with each bite you’ll savor the crispy edges sweet potatoes and taste the flavors. Make this to share and easy to make to flow with the food you can have made. Give this a try and customize you’re own way to share it with everyone. (https://www.halfbakedharvest.com/crispy-parmesan-thyme-sweet-potato-stacks/ )

    Prep Time: 20minutes 

    Cook Time: 50 minutes 

    Total Time: 1 hour 10minutes 

    Ingredients for Crispy Sweet Potato

    • 1 stick (1/2 cup) salted butter
    • 1-2 cloves garlic, grated
    • 6 medium sweet potatoes, cut into 1/8 inch thick slices
    • 2 tablespoons chopped fresh thyme
    • 2 teaspoons chopped fresh oregano 
    • 1/2 cup grated parmesan cheese
    • 1/4 cup grated manchego cheese
    • kosher salt and black pepper

    Steps in Making Parmesan Thyme Crispy Sweet Potato Stacks

    Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.

    2. In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.

    3. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The sweet potatoes will shrink down as they cook.

    4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

    @halfbakedharvest

    One of my most loved thanksgiving sides #crispy #parmesan #sweetpotato #thanksgiving #foodtok #thanksgivingsides #cozy

    ♬ This Will Be (An Everlasting Love) – 2003 Remaster – Natalie Cole
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    Immerse yourself in the joy of cooking and the dish that seamlessly balances textures, flavors, and the sheer pleasure of savoring something truly exceptional. Enjoy!