Note Culinaire, November 14
Food
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Note Culinaire November 14
Hi there and welcome to another week here at C’est Si Bon. I’ve been deep diving all of my tried and true Thanksgiving recipes to bring them to you in time for the holiday.
This week I’ll be talking about the favorite sides that I have come to add to my table every year when I cook. The first, cranberry sauce, is an essential to most Thanksgiving tables, and this one is simple to make, delicious, and beautiful.
Another essential side is of course, stuffing. I realize it’s technically called dressing when it’s not cooked inside the turkey, but it will always be stuffing to me. Some people prefer a sweet aspect to their stuffing, but I’m team savory all the way. I’ve made sausage stuffing and mushroom stuffing over the years, and finally decided to combine them both. The result is a savory, umami-filled perfect bite that compliments the turkey and gravy.
And the last recipe is for a side that I know not everybody loves, but if you make this, I promise it will become a favorite. This Brussels sprout gratin is crunchy, cheesy, warm and comforting. Leeks and garlic bring incredible depth of flavor, and Gruyère and cream add incredible richness.
Also, from now until Christmas, I have the opportunity to partner with a company I love to bring you amazing deals on the best Christmas and holiday candy. Sugarfina’s commitment to sourcing the best candies from around the world made with the highest quality ingredients, and packaging them in beautiful and creative ways has made them a favorite candy company of mine for years. Click here to read about them and for a special shopping link from me. C’est si bon!
Aimee
