If we were to travel back in time to Thanksgiving, November 25, 1971 and tell Abra Shapiro that in 2015, her stuffing recipe would be “blogged” about on the “internet” by two gay, legally married husbands using “digital” photographs that would instantly reach the entire world with a click of a button, she would think we were from another planet. Well, not only is this happening today, but her dish has been made consistently every Thanksgiving holiday since that rainy night forty-four years ago in Portland, Oregon where Ryan’s 21-year-old Aunt Kathy sat at the table and wisely jotted down the delicious recipe in between shared laughter, sweet potatoes, and red wine. This baked mushroom stuffing has been a family tradition and a warm and fuzzy memory since that day, and it is a pleasure to share as our third selection on the Husbands That Cook Thanksgiving menu!
Thanksgiving is less than two weeks away, and there are some important pie-decisions to be made. For us pumpkin pie traditionalists, overly-complicated recipes using fancy ingredients are fine, but sometimes you just want the familiar and classic version. This ultra-creamy and smooth pie is just that: spiced with cinnamon, nutmeg, dark brown sugar, ginger, and allspice, this dessert has a dreamy, custard-like texture and genuine pumpkin flavor. If you have never made a pie before, this should be your first, as it could not be easier to make. All the filling ingredients are simply mixed in one bowl, you pour it in the pan, and bake it. This year we tried something a little different and are excited to share our discovery that keeps the spirit of the original, while adding a little extra… flare!
When we are not cooking, we love to hike when the weather is not too hot. There are many beautiful places to choose from around the Los Angeles area, and you don’t have to travel too far to escape the city. We can drive fifteen minutes outside of town, and find ourselves on private, serene trails lined with ancient oak trees, with sounds of running streams and fresh scents of sweet California sage filling the air. Some of our favorite spots are in Ventura, about an hour north of here, where the temperatures are cooler and long, winding trails overlook the Pacific ocean. Lately, since it has been way too hot for any of these activities, we have been busy at home working on new recipes for the blog. We have narrowed our list, picked the best of the best, and couldn’t be more excited to share this year’s Thanksgiving ideas with you. Allow us to start with number one: wild rice gratin with kale, caramelized onions, and emmentaler.
We have met so many wonderful people and bloggers from around the world since launching our site just six months ago. The community is filled with talented home cooks, writers, and photographers that inspire us every day with their creative recipes and entertaining posts. We have learned so much just browsing through all the colorful photos and innovative ideas on Instagram. When we stumbled upon Christine Wong’s photo of this vegetarian Indian entrée on her page, it immediately caught our attention because it was so beautiful, and also because it features one of our favorite vegetables as a “substantial main course.” One of our go-to dishes at Indian restaurants is aloo gobi—tender cauliflower and potatoes simmered in a rich and deliciously spiced sauce—and we are thrilled because now we can duplicate these complex flavors at home!
Fall is our cat’s favorite time of year. As the weather starts to cool, she likes being indoors with us, watching the leaves change colors, listening to the soothing sounds of an occasional southern California rain (when we are lucky), and enjoying the cozy, fragrant aromas of freshly baked pies and hot apple cider. But most of all… Sylvia is obsessed with pumpkin! We gave it to her as a kitten, and now she loves it so much that we have to be careful saying the word around her. We’ll have to figure out something soon, because now she’s starting to catch on when we spell out P-U-M-P-K-I-N. This dessert—which features her favorite ingredient—caught our attention three years ago while it was circulating the internet with its extraordinary photo and dreamy title, and there is no excuse why we haven’t made it until now, especially with a name that is so appealing and fun to announce: pumpkin whoopie pies with maple marshmallow cream.