With Christmas cards to write, and presents to buy, and traveling to visit family, I was beginning to worry that I wouldn't have time to do this month's Daring Cooks challenge. Luckily I found a bit of time yesterday to pull this one off, and I was absolutely thrilled with the result.
Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.
Alton Brown is, by far, my favorite TV chef, and the next time I do Eggs Benedict I'll go straight to his recipe. But this time I chose to do the more challenging and complex Oeufs en Meurette - a poached egg on a slice of fried baguette, topped with a red wine bacon mushroom sauce.
Here are some stray pictures from Thanksgiving, some taken by me, and some taken by my cousin Liam, as he likes to steal my camera whenever it's in his presence.
This is a somewhat non-traditional green bean casserole, in that it doesn't use French's Fried Onions or cream of anything soup, but it's a staple at our Thanksgiving, and a tradition that I've recently taken over the past couple of years.
Oh, my poor arteries. They're never recovering from this one.
The first of my Thanksgiving posts is stuffed artichokes. This is my mother-in-law's recipe, and she really made them, but I watched closely so maybe I'll be able to do it myself next time. I love it when she makes these, and I now have a much greater appreciation for all the work that goes into prepping the artichokes. I think it makes them taste even better.
