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Leite's Culinaria

Sour Cream Apple Pie, Maple Short Ribs + More

Published 12 months ago • 3 min read

Coming Clean

Hello Reader,

I've been a bit dodgy lately, cursorily mentioning "family health stuff." A lot of you saw through my words and sensed something was up. Well, enough of you wrote that I decided to come clean.

Last week, The One had open-heart surgery to replace his aortic valve. He had severe calcium buildup on the valve's leaflets, and it was causing his valve to open to the diameter of a pen. (It should be open to the size of half a dollar.)

It was his first time in the hospital, and he was highly anxious. Unfortunately, no beginner's luck here. He had just about every complication possible. It was ten horrible, interminable days.

But, finally, he came home and is now doing quite well. He's walking a ridiculous amount, doing his breathing exercises every hour, and hugging that heart pillow every time he coughs. (If you know, you know!)

For the foreseeable future, I'll be cook, maid, chauffeur, nurse, secretary, physical therapist, and medical advocate. But I will do my best to make sure I get my newsletters out in a timely (but maybe not always regular) manner. I want to make sure you have everything you need for the best holiday season ever.

Chow,

(and a pre-op The One)

Maple-Braised Short Ribs

The title of these maple bourbon braised short ribs says it all. Meaty short ribs are braised in a brew of bourbon, maple syrup, beef broth, tomato paste, and herbs until amazingly tender.

Spicy Roasted Brussels Sprouts

These sprouts are tossed with a fragrant, spicy blend before roasting. They turn crispy on the outside and tender within. Then, they're finished with plumped cranberries and pecans—an easy and healthy side dish that you can make until the end of the year.

Homemade Chicken Pot Pie

A pot pie is a pot pie is a pot pie, right? Maybe...until you try this one from Brian Noyes of Red Truck Bakery. It's uber-delicious, with chunks o' chicken, peas, carrots, and onion all nestled under a wicked buttery crust. So easy and a favorite all around.

Cheesy Pumpkin Potato Gratin

This is a gorgeous autumnal side dish that combines potatoes and pumpkin purée to spectacular effect. A white sauce with Gouda and Cheddar cheeses adds creaminess and a crispy-edged, bubbling top to this upgraded casserole. It's what a warm hug would taste like.

Pumpkin Pie Spice

Pumpkin pie spice is easy to make at home. Just pour the spices you already have in your pantry―warm spices, including cinnamon, allspice, ginger, nutmeg, and cloves―in a bowl and stir. An easy and inexpensive substitute for store-bought blends.

Holiday Tool Recommendations

I've been getting a lot of questions about equipment lately. (Or maybe I'm just more aware of the requests since my online cooking class.)

So, I took it to heart. I've spent a lot of time digging through our cupboards and pantry, looking at the tools I use most, especially around the holidays.

Each week, I'll include a few items I use and believe are worth the cost.

Sometimes, as in the case of the digital meat thermometer, I'll offer a more economical option than what I have. I find my ThermoWorks Thermapen One to be indespendible. It's highly accurate and super fast. But it does go for $115, and I know that can be a lot, especially these days. That being said, the ThermoPro pen below is a winner at only $15.

Turkey Serving Set

Two turkey lifters and a baster with an injection tip.

Digital Thermometer

Perfect for roasting, grilling, BBQ, and candy-making.
​

One thing I urge you NOT to buy is any of the so-called branded cast-iron seasoning kits.

I bought this kit from Lodge, and it's a rip off. I thought somehow it was a mysterious magical oil that would do wonders for my cast-iron pans. It's just canola oil, a plain ole brush, and a plastic scraper. I had all three in my kitchen already. A year later, I still haven't used it.

Sour Cream Apple Pie

This pie makes up half of what The One and I have dubbed “Love Food.” When he and I began a-courtin’, way back in ancient history, it was October, so the meals we made each other–and there weren’t many in our repertoires–were autumnal.

This was my gift to him. And if you're an apple pie lover, it's my gift to you. Take one bite, and it will be in rotation every fall at your home.

Last Laugh

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Leite's Culinaria

David Leite

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