It’s Monday and I’m already in the throes of Thanksgiving prep at work. Today is cranberry sauce and soup day and tomorrow I take on the rest of the sides: Stilton potatoes au gratin, creamed swiss chard, herb & apple sausage stuffing, and butternut squash purée. If you’re in the Central NJ area and looking for a last minute Thanksgiving solution, you can still order from Olsson’s by end of day today!
Since I’m going a little crazy, Kevin has been stepping it up in the kitchen at home, starting with this Salted Caramel Apple Pie from the Four and Twenty Blackbirds cookbook. Talk about go big or go home, right? If you’re lucky to have someone like Kevin make this pie for you, or if you want to go at it yourself, this pie would be a fantastic addition to your Thanksgiving dessert table.
I already think Kevin is a great cook – if you can’t tell from these pictures – but he always says that he wants to improve his skills, gain confidence in the kitchen, and build his cooking instincts (it’s hard to know when chicken is done if you’ve never really done it before!). So, we thought we would introduce a new weekly column Kevin Cooks when we take you through a recipe from a more novice perspective. One of my hopes with this blog is to help simplify cooking and make it more accessible and less intimidating for those who feel otherwise. I love to cook and I do it a lot, so it’s easy to forget that this isn’t the case for everyone. With Kevin’s added view, we hope to take you through some of the essentials so that you too can gain kitchen confidence along with Kevin. Look out for the first installment of Kevin Cooks next week!