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I started to just freeze leftover slices of our tourtiere. Once the slices are frozen, I vacuum package and will pull one out for Moe, often for breakfast. I also like to make small turnovers with the tourtiere filling and freeze.

Thank you so much for your kindness. If you are looking for the chile sauce recipe, it is on a blog post I made a couple of years ago. The recipe was from a friend in Toronto and she makes the original recipe to can in the summer using fresh tomatoes. She use to send Moe a jar of her sauce. So when I adapted the recipe to using canned tomatoes and reduced it in size, I knew what it should taste like. It reminds of a chile sauce that my grandmother made and would have little bowls of it on the table as a condiment to go whatever someone wanted to use it on. https://thibeaultstable.com/2023/12/21/homemade-chile-sauce/

Stewy harissa chickpeas with winter squash from Good Things by Samin Nosrat. The recipe is also available online here. The sweetness of the squash, warm harissa and spices, earthy beans and bright sherry vinegar and lemon come together perfectly in this recipe and with very little effort. I used honeynut squash cut in wedges since they were so small and used Rancho Gordo Royal Coronas instead of chickpeas as I had some ready to go. Per the serving suggestions, I added a few cubes of the marinated feta, also from the book but it wasn’t really necessary and with all the flavors in the stew, I didn’t really taste the marinade.

@TdeV by ' pork chop ' you mean a cut that's mostly Loin , the ' white meat ' for me that cut is tough , and needs help in the flavor dept. as I like to keep as much jus in the meat , 130.1 F . 8 hrs + to 12 H pic a time that easy for you , more that 8 H will be fine 130.1 F is not really what I call rare , but it you like the meat a little more done 135 F picking higher temps will give you just to make a gravy , but that jus comes from the meat and the meat will feel dry , as there is very little fat through out the loin. do you have some really nice chutney ? Major Grey style , sweet w a little spice ? something like that ? add a couple of Tbs to the bag.

So how was it done? One of those side-cut can openers, or is it a special can?

I have some 6-in pie plates so I make two of them and I freeze one for New Years Eve. They are the perfect size for two people and leftovers for lunch. Or breakfast.

I have a 1 lb 12.5 oz bone-in pork chop. It's 2.5 inches thick. Recommended time and temp, please? @rotuts ?

It will be turkey and the ususal suspects here. We had prime rib for Thanksgiving. My husband's mother taught my how to make tourtière, no recipe, just showed me how it was done. For the last few years, since we became empty nesters, I make tourtière tarts - muffin cup size and freeze them because one tourtière for two people is a lot!

@Ann_T I just checked out your recipe to make sure that I had everything ready and I was hoping that you had posted your chili sauce with it. Last year I made a tomato chutney but Carlos didn't care for it so I would like to try your chili sauce if you have posted it. Thank you and thank you for the tourtiere recipe. It really is the best. And I want to thank you for the more than 15 years of enjoyment that I have had reading your site.

I bought all the ingredients yesterday for the traditional chile sauce I make for Moe to have with our Christmas Eve tourtiere. It has been on simmering now for over two hours and has another 3 to go. Keeping my fingers crossed that our power doesn't go out before I get it into the jars and processed. Lots of power outages on the Island.

@Smithy those Kringles really are quite something they are quite sweet , but its easy to remove some of the icing . Pecan are the ones that I like the best I have no idea how TJ's manages their price , compares to on like @ the bakery. heated up in the CSO , w a significant dab of butter : Yum Yum.

After enjoying yesterday's Mokonuts cookie I thought I'd try another of theirs. This time the Chokochunk... It's a good chocolate chip/chunk cookie, but the multigrain iteration is better.

The first time I had one of these, it was a luxury buy from my best friend's Colorado father. I don't know how he had learned about Racine, Wisconsin and its Danish kringles, but he had -- and he shared. I'm sure he ordered from this same bakery. Over the years, when I could, I'd buy one or two to share with family. Last weekend I was at a Trader Joe's in St. Paul, and scored one! It's tender and almondy and incredibly sweet. Here's a cutaway photo. For those who've never seen one of these: the oval is roughly 10" wide by 12" or 13" long, and about 4" thick. I've gotten away from sweets over the years, especially for breakfast, so I'll have to share this around. But it's delicious. I also stocked up on their chiles rellenos, and I bought another beef birria bowl. They didn't have the pork tamales I'd liked before, but I took a flyer on another type of tamale, and some burritos, and a chicken shawarma bowl, and maybe something else. I'll have to show them later. They're all loaded in the garage deep freeze. It was -20F when i got home, and I was in no mood to unpack, photograph, and then stow!

I’m keeping it small and simple this year with a slow roasted rosemary crusted beef tenderloin for the beef eaters. I am also making an herbed risotto with a roasted wild mushroom topping for the mushroom eaters (me!) and a few roasted vegetables- probably broccolini, carrots, and maybe winter squash. I don’t feel like baking bread, so I am not going to. We don’t do appetizers or dessert either. My niece bakes cookies every year so there will be some of those around if anyone decides they want something sweet.

Sunday we had extremely garlicky spaghetti with spinach and toasted bread crumbs. No vampires approached the house that night! Last night, broiled chicken paillard with a honey mustard glaze, rosemary roasted potatoes, and broccolini

The dam has burst, and I've added yet another pair of cookbooks to my collection. What happened was, Hank Shaw (he of the blog Hunter Angler Gardener Cook) was wrapping up a nationwide book tour at last weekend's Chick of the Woods Holiday Forest Fair in Chaska, Minnesota. He was also selling cookbooks. Here's what he wrote on his blog about the presentation: I missed the presentation. It was -16F here that morning, and I took a long time to get going, and I arrived too late. But the greenhouses were still packed with foragers and crafts, and he was still there signing and selling books when I arrived. He seems like a lovely man. I enjoyed chatting with him, to the degree I could: the table was busy, and everyone was chatting -- with him, with each other. It was a good time. I came for his latest book: Those of you who have read any of the Camping, Princess Style topic know that my darling and I spent a lot of time in the southwestern United States, especially at this time of year. (If he were still alive, we'd have been long gone from Minnesota.) I do like the food. I like the cultural mix. I like the idea of "borderlands" where everything is mixed and shared, and lines are blurred. (Well, it's supposed to be. 'Nuff said.) Besides, I like Hank's writing. I've checked out some of his earlier books from the library. If I were a dedicated hunter, angler, gardener or forager I'd probably have bought some of them before now. This book is the first I've seen that looked like I could use it a lot...starting with making tortillas! The book is broken down by region, with stories. It's beautifully photographed (of course) and I love the inscription he wrote for me. Well. As I said, the dam had burst by that time. He was discounting the books. I looked at all four that were available, and decided that I probably could get good use from this one as well, given my love of fish and seafood: An example of a recipe I want to try: It will all make good reading, and teach me good techniques (I hope), and give me some good ideas.

Me neither! It was very cleanly done.

These had melted cheese inside, but crispy cheese on the outside sounds amazing. Sorry about the embezzling restauranteur. Looked like Peekskill has a few good Mexican offerings, and a nice wine and liquor store where I got restaurant recommendations. Many restaurants were “closed for the season” this time of year, so you may want to do your Peekskill restaurant tour in the summer.

Never seen a Modelo can opened like this?

Wow... I grew up in Peekskill and I don't remember anything like that there!!! Then again, it was a long time ago and I don't think birria existed anywhere in NY at that time...

Last week we had our staff Christmas party at the house, but managed to not get a single picture (mainly because guests showed up early...) It's always fun playing Santa and handing out gifts to all the children of the staff, and bonuses to the staff members. We make one main and a ton of desserts, and all the other families bring a main or a side. Mrs. M made a lovely ham, miniature pumpkin pies, a blueberry topped cheesecake (and mini's of that as well), and a massive charcuterie spread. She found a bag of 1kg of frozen, cubed apples, which I turned into little apple hand-pies. My youngest daughter and I thought they reminded us of McDonald's pies, but good. Then this week was a party for a larger group of workers in the area, and being the Southern Hemisphere, it was too be a barbecue (braai, because it's South Africa), but the rain pushed us up under the canopies. Mr's M. was supposed to be bringing a pasta salad, and I was helping her chop the veggies. Curiously, she disappeared around that time and left me alone with the dish, which is how we ended up with a chili-crisp & jalapeno pasta salad. Chopped white onion (quick pickled to reduce their intensity), red & yellow bell peppers, jalapeno, cubed gouda cheese. I had just added the typical mayo and mustard and was looking for seasoning when a little voice told me to just dump chili crisp in. I obeyed. Nothing else was added. I'm not going to say it was the best pasta salad I've ever had, because that would be prideful. But it was.

Portobellos with Truffle-Spinach Filling - not really photogenic but very tasty. Portobellos are quickly pre-seared under the broiler and then filled with a mix of spinach, truffle paste, truffle butter, onion, garlic, toasted breadcrumbs, cream cheese, parmesan and sage and baked in the oven

Clams with fermented black beans and chilli. Finger food served with a baguette for juice dipping purposes.

I adore birria tacos or more specifically queso birria (these have melted and crispy cheese on the outside.) Sadly, the only place around here that did a good job of them has closed. Apparently the husband embezzled a lot of money from the business.

Road food on a cold day in Peekskill NY - pork birria tacos with jus, corn and chorizo, and Modelo Especial