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More Stale Bread

The day after Thanksgiving in the US is possibly a bit late to be reminding people that stale bread makes great stuffing, but I’m here to do it anyway. My responsibilities for Thanksgiving dinner here were gravy and stuffing. I didn’t buy boxes of stuffing mix this year, I just took all the old ends of loaves in the house over the last couple of weeks and cut them up. I was planning to bake them on low heat to dry them out, but then I remembered that I’d be adding liquid to soften the bread up again and decided to just freeze the cut-up bread instead.

I don’t use an actual recipe for stuffing, I just kind of throw it together. Many years ago I got served apricot sausage stuffing made with chopped-up dried apricots, and it was pretty good but I thought apples would be better than the apricots were. Ever since, I’ve been making apple sausage stuffing. (more…)

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All right, so technically speaking, we should use a pâte à croûstade, but Tante Julia says that the pâte brisée fine is appropriate for quiche as well. And she is The Final Word on these matters…

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