Tom Douglas, the guy who arguably put Seattle’s culinary scene on the map, took his place behind the stove of the demonstration kitchen at Macy’s, and started off by saying: “Today I want to talk to you about effort. If there is one thing I want you to take away today, it’s that it’s worth the effort.”
He was talking about cooking at home for your friends and family. He was talking about sharing not just the family recipes, but the stories that went along with them, such as the way the house smelled when his Grandma came to visit and made her famous schnecken, and the benefits of being the biggest kid in a very large family, when they all reached in to grab their favorite bits of the gooey treat.
Create memories with your family around food, memories that involve all the senses. Those are what you will remember years from now.
Take 3 recipes, he said, say for instance one pie, one cake, and one cookie recipe, even if you’re afraid of baking – especially if you’re afraid of baking. Make each one three times, following the directions exactly. The trick to baking well is following the directions. By the third try, you will OWN that recipe. Pick recipes you want to be known for, and be the person who’s known for bringing it. You don’t have to be a great cook, just well practiced at a few recipes. You can grow your repertoire later, just start with three.
Tom prepared three recipes for us: Grilled Cheese with Caramelized Broccoli Rabe and Fontina, Coffee-Bean Turkey with Sweet Onion Gravy, and Pear Tarts with Dreamy Caramel Sauce. Now, I don’t have room enough to share all three recipes in one post, so I’ve picked one to share today, perhaps more on another day. You’ll just have to come back and visit my blog again some day. Two of the recipes are from Tom’s new cookbook that he is promoting, The Dahlia Bakery Cookbook. Of course, the recipe I chose to share has something to do with coffee, Coffee Bean Turkey with Sweet Onion Gravy. This recipe is from the Macy’s Culinary Council Thanksgiving & Holiday Cookbook.
[recipe is on page 2]