Emily, Author at Nerds with Knives

Make Ahead Turkey Gravy with Calvados (Apple Brandy)

June 12, 2024November 19, 2013 by Emily

For the last few years, my Thanksgiving philosophy has been “Everything that CAN be made ahead SHALL be made ahead”. I developed this philosophy (religion?) several years ago when Matt and I decided to make Thanksgiving for 13 people in our teeny, tiny Brooklyn kitchen. Our oven could barely fit a normal-sized turkey, let alone anything else at the same time. We made just about everything we could possibly make days ahead and heated things up while the turkey was resting.

Now we have a normal (ginormous, for us) kitchen, but the make-ahead strategy is still as useful as ever. That is what I love about this gravy (besides its heavenly flavor). I don’t know about you, but for me, the 10 minutes before serving Thanksgiving dinner are the most chaotic and I really don’t want to be measuring flour and reducing stock right at the last minute.

That’s why I really like this method. A few days ahead (or even a week or two), I make stock and from that stock, I make the gravy “base”. Then on Thanksgiving day, I reheat it (the longer it simmers, the better) and when the turkey’s done, I deglaze the roasting pan with some wine and add it to the already simmering gravy. Done! So much easier, seriously.

This gravy has a delicious touch of apple-y sweetness from the Calvados and apple cider. You could substitute Apple Jack, which is a really nice American equivalent and is a lot more affordable. I adapted a Barefoot Contessa recipe which has finely chopped onions in the base. Obviously this will give the gravy some texture so if you like it perfectly smooth, just use an immersion blender (or a regular blender) to puree it.

Turkey Stock for Gravy

June 12, 2024November 19, 2013 by Emily

Ask me what my favorite Thanksgiving recipe is. Go on, ask. Fine, I’ll tell you anyway, but it might just blow your mind (not really, but just go with me here). It’s home-made turkey stock. Well, it’s really the gravy that is made with that stock but I’ll get to that soon.

I know it’s not gorgeously colorful like Mashed Butternut Squash. It’s not a crowd-pleaser like Sausage Stuffing With Apples and Sage, but it really does make everything it goes into taste so much better.

I wish I could say I was one of those people who always has a freezer full of home made stock ready for any culinary adventure, but the truth is I use boxed chicken stock all the time. It’s so convenient and the decent ones taste pretty good.

But for Thanksgiving I always go the extra mile and, funnily enough, it really kicks off the holiday season for me. It’s always the first recipe I make (often a week or even two before Thanksgiving) because I can make it on a weekend and freeze it until it’s needed. Honestly, I think it’s what makes this Make Ahead Turkey Gravy with Calvados (Apple Brandy) so irresistible.

Custard Tart with Pear and Ginger

June 12, 2024November 13, 2013 by Emily

We all have our culinary strengths and weaknesses and I freely admit that making pastry is a major weakness of mine. It’s frustrating because I’m really comfortable cooking pretty much anything, but pastry always trips me up. It’s like I see the combination of butter, flour and a rolling pin and I immediately begin to panic and look for the emergency exits.

Seriously Lemony Lemon Bars

June 12, 2024November 7, 2013 by Emily

Lemon Bars

Would you like some bright tart lemon bars? Yes, I know we’re smack-dab in the middle of Fall and everybody’s hugging their sweaters, walking through crunching leaves and imbibing in pumpkin-spiced everything but this is exactly when I crave bright lemony flavors the most. Don’t get me wrong, I love fall. Halloween is my birthday, for chrissakes, but there’s only so much pumpkin, butternut squash and apple a girl can handle before she starts craving citrus.

As you can probably tell, I really like lemon. And when I eat something that claims to be “lemon”, I want to taste actual tartness, not just sugar that a lemon once sat next to in a grocery aisle. So to these lemon bars (or lemon squares, depending how you slice them).

Pork Belly Bánh mì Sliders

June 12, 2024November 7, 2013 by Emily

What to do with leftover pork belly: Make Bánh mì sliders!

I’ve mentioned before that I occasionally do a very shameful thing when I buy too many vegetables. Since I’m already over-sharing, I might as well admit to another terrible habit. I really enjoy cooking for dinner parties and family get-togethers, but way too often I’ll wrap whatever protein is left over in foil and throw it in the freezer where it will stay for months, gathering frost and becoming less appetizing by the hour (I’m looking at you Easter ham).

I know, I know. There are so many great things to make with leftovers. Soups, stews, salads, casseroles, and honestly I do make these things but the sad truth is the thrill is usually gone and I’m doing it to not be wasteful, as opposed to being actually inspired. So you can see why I was nervous as I wrapped the remains of the Crispy Pork Belly with Soy Honey Glaze in its foil coffin (I’m feeling dramatic today) and tossed it in the freezer. “You were so good”, I said to it mournfully, “but it’s been two nights and I’m ready for a salad”.

Several weeks went by and every few days I would guiltily toss the little frozen pork belly package to the side as I looked for dinner options. Then it hit me; Pork belly Bánh mì sliders. As it happens, we were going to have a few friends over for a Halloween/birthday get-together and it would be nice to have something a bit more substantial than dips. Turns out they were good. Like, really good.

This is now officially my favorite use of pork belly. The sweet, vinegary pickled carrots and daikon really cut through the richness of the pork. The crisp cucumber and bright cilantro make it light and fresh. Seriously, not kidding, make the pork belly just so you can make these sliders.

Spiced Pickled Grapes

June 12, 2024November 1, 2013 by Emily

At the risk of sounding like a Portlandia sketch, I am a little obsessed with pickling. You take something yummy, plop it in some vinegar, sugar and spices and it tastes even better. And lasts longer! Win-win, right?

When Matt and I lived in Brooklyn, we used to go to this great place called Buttermilk Channel (I say that like we could just waltz right in, la di da, but there was almost always a line down the block. Damn you, Brooklyn!). Anyway, they have a chicken liver mousse that they top with two perfectly sweet/tart pickled grapes. Divine. Since we don’t live stumbling distance from them anymore, I decided to try to make it myself. I know it sounds weird but pickled grapes are really good.

If you swing that way, do yourself a solid and make this easy and delicious Chicken Liver Pâté with Thyme and Brandy and put a couple of these bad boys on top. You can thank me later (or invite me over and we can giggle maniacally about how good this combo is). You could also just put out a bowl of them and eat them by the handful. They would be great alongside a sharp cheese or even in a cocktail.