Day 3 - Recipe Challenge

Sonia Gold was my Great Grandmother.  She lived in Oklahoma City and was known for her cooking!  She loved to bake and kept a box filled with recipes collected over the years.  This box has been handed down through the generations, and its recipes provide delicious reminders of family holidays, celebrations and weekly dinners enjoyed over the years.  The pie is easy to make, and provides a lighter and less fattening version of a traditional Chocolate Cream Pie.

Click here for the recipe.

Classic Pizzelles are a year-round staple for our family. They are light, crispy italian cookies. They are pretty during the holidays and they aren't too filling or too sweet. They are made with anise, which makes them an excellent companion to a cappuccino or a cup of coffee. I have been making these for many years, and they are fairly simple, as they are made in a press.

3. Thomas Keller's Favorite Chicken from Sam Jackson

I used to turn chickens every 20 minutes when roasting. It was a tedious process that often resulted in torn skin, but I thought it necessary to prevent dried out white meat. Then I found this recipe by Thomas Keller, owner/chef of the French Laundry in Napa Valley and Per Se in New York City. Interestingly, this recipe which calls for putting the bird in the oven and leaving it alone for an hour, results in better, more  moist breast meat. And easy. It’s so easy. The only thing to watch for is drying the bird before you cook it. And, yes there is a lot of salt, but it’s on the skin. I don’t eat the skin, but the salt on the outside keeps the moisture on the inside.

Click here for the recipe.

We created this recipe from a combination of my favorite recipe of tenderloin made in years past and from what Harriet remembered of the one she used to make for her family.

Click here for the recipe.