It is sad, tear-worthy really. You know how you make a certain dish at Thanksgiving, the one that you [almost] enjoy more the second day? The otherwise forbidden treat, that special side-dish that you can’t wait to beckon off your fork?

I realize Thanksgiving is quite over, but I cannot shake the fact that my favorite side dish was left in the back of the oven. Yes, really. I made two small trays of pecan crusted sweet potatoes, and one of those two trays never saw the table—or my mouth.

On a Thanksgiving table bursting with sides and special dishes, one tray of sweet potatoes was among them. But on day two, when the cravings for repeat Thanksgiving sensation appeared, I was unhappily surprised that the sweet potatoes were not to be found. So many dishes, so many guests: I had no idea we were missing a dish. Nor did I realize it lay waiting in the back of a now cold, otherwise vacant oven. Until I found it—four days later. So you can understand, now, why my sadness lingers.

I figure the only remedy is to remake this little gem, this side dish from heaven, the sweet potatoes that could bet a wager against any dessert. And a special thanks to my sister-in-law, who first brought this dish to the Thanksgiving table. Now I understand that glisten in her eyes… her second tray was safely stowed away in her fridge for the next day!

Pecan Crusted Sweet Potatoes
3 cups mashed sweet potatoes (29 oz. can yams)
1/3 cup brown sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
1/4 cup melted butter

Topping
1/2 cup brown sugar
1/4 cup butter
1/2 cup flour
1 cup pecan pieces

Mix first 6 ingredients (I usually puree potatoes in processor or use a food mill) and place in dish; Mix topping, place over sweet potatoes. Bake @ 350* for 35-40 minutes. Fills one 8×8 pan or two small ovals. Check back of oven for stowaways.

Yes—I too ate the boxed version of macaroni and cheese in college. I would add smokies and/or broccoli to give it a little color and flavor (my other main indulgence was making Big Gulp size lattes on the $30 Krups espresso machine, back in the day we actually thought it was ‘expresso’). For the record, I would read Gourmet and Bon Apetit magazines while eating said boxed macaroni and cheese.

Collegiate foodisms behind, I now happily gulp coffee from talented baristas at Zoka, Fuel and Vivace—and make macaroni from scratch. Though I changed it a bit, the original recipe is from Pasta & Co, one of my favorite gourmet take-out shops in Seattle. (I am secretly proud that my kids don’t like boxed macaroni, though perhaps I have robbed them of classic feel-good, widely-popular commaraderie over boxed mac ‘n’ cheese).

Don’t cringe—it isn’t too much work: most importantly, you can double the recipe and freeze a whole bunch for later (I use small, aluminum mini loaf pans to serve 1-2). Then all you have to do is whip it from freezer to oven and dinner is served! When you aren’t sure about what to serve guests, or are wary of their diverse palates and dietary needs, this dish is a very safe choice. All you need to do to make it a special meal is add some special sides and salads or sausages, or maybe some olives and bruschetta. Last time I served this meal for guests (some of whom were vegetarian), I rounded out the flavors with a Pesto & Spinach Salad and Roasted Roma Tomatoes.

Macaroni & Cheese
12 oz. sharp cheddar cheese
12 oz mozzarella cheese
3 cups whole milk (I use whole)
7 T butter
1/2 cup flour
2/3 cup parmesan cheese
1-2 tsp tabasco or other hot sauce
pinch white pepper
1 pound dried rigatoni
3/4 tsp paprika or chili powder to sprinkle on top
2/3 cup milk

Grate cheeses, mix together in bowl and set aside. Boil water and cook pasta about 5 minutes (it will cook more later in oven), drain and set aside. Heat 3 c. milk in saucepan until nearly boiling, off the heat. In huge skillet or saucepan cook butter (medium) until foam subsides, add flour and stir over medium low heat for 2-3 minutes. Stir in hot milk, raise heat to medium high and stir to thicken, 5 minutes. Whisk in Parmesan, Tabasco and white pepper. Add pasta, stir to cover.

Oven at 375, fill bottom of 9×13 pan with half the pasta mix. Sprinkle half the cheese over top; repeat. Sprinkle top with paprika. (You may freeze portions at this point). Pour 3/4 cup milk over dish; bake for 1 hour. If frozen add 20 minutes. Serves 8-10.

Note: make some and freeze some, this dish is very forgiving on the proportions. Feel free to use different size baking dishes. (And don’t forget to have your kids assemble this one! They love making layers and seeing quick results!).

Question: What do I make with day-old bread? I am a big fan of knowing what to do with fresh bakery bread before it goes to waste; almost as much as I adore having all sorts of ready-made inspiration waiting in my freezer (like pesto) or pantry (blueberry chutney, red sauce). I wish ‘what to make’ ideas popped readily into my head, but it helps immensely if I have a pre-conceived list of ideas.

If I have day-old bread, this is my current ‘go-to’ list of ideas: a baked omelet, bruschetta and bread crumbs. The bread crumbs I make quickly in a food processor, then throw them into a Ziploc bag into my freezer for future use (to make eggplant bites, goat cheese rounds, meatballs, baked chicken tenders, etc.).

Bruschetta is straightforward: slice bread or baguette in 3/4 inch slices, brush each side with olive oil and broil each side 1-2 minutes until lightly browned. Add some salt, fresh herbs and thinly sliced tomatoes and serve.

I just made a baked omelet for lunch, and my boys and I gobbled it up. (They could make it just as easily as I. It would tempt them: they would get to crack eggs and use a whisk! If I could add in the meat pounder they would surely be in kitchen heaven). I am always on the lookout for simple and easy breakfast dishes, and this one is just that:

Baked Omelet
Serves 4.
5 eggs
2/3 cup whole milk
pinch kosher salt & coarse pepper (KS&CP)
1/4 tsp nutmeg
2 oz prosciutto, diced
1 cup (plus) gruyere or Swiss cheese
1 cup bread cubes cut in 1/2 inch dice
3 T olive oil
1-2 tsp dried Italian herbs

Whisk eggs in bowl; add all but last two ingredients. Stir to blend. Butter dish and pour in egg mix. Toss bread cubes with 2 T oil; plop on top of eggs and pour another 1 T oil over cubes and sprinkle with Italian herbs. Bake in 350 oven for 25-30 minutes.

Note: I put it in an oval baker, approximately 8×5 inches. I haven’t diverged from this simple recipe, but have a hunch that beyond prosciutto many ingredients can be added like roasted veggies, pesto, sausage or ham… maybe add some Roasted Romas on the side.

And please tell me all your juicy day-old bread secrets (okay, I mean other than the compost pile):

Whew this stuff is good. It should stay a secret, it really should. It is one of those recipes I had to ‘get over’ sharing, because it is so simple and yet comes across as such a gourmet gift (the secret is out!). And it isn’t just the fancy ribbon and cellophane I wrap it in for annual Christmas gifts: it is addictive good. My kids were begging me to make it, so we did: today. And we are snowed in so we had nobody to gift it to except ourselves—yum, pass the hot chocolate (note to self: bake goodies often when snowed in).

My neighbors have enough class not to beg for this, but after we deliver these specially wrapped packages, they fall all over themselves thanking me and telling me they couldn’t wait to receive their peppermint bark (you know who you are). And now see, due to this lovely tomato talking blog, you have the recipe for yourselves.

I see little boxes of peppermint bark appearing at Trader Joe’s; I get emails from Williams Sonoma telling me it is time to buy theirs and every time I scoot past a shelf at Starbucks, there it is, staring me in the face: more peppermint bark. But guess what? I don’t buy it, I make it and now you can too:

Peppermint Bark
2 Lbs. white chocolate, cut into slivers (I buy bulk from Trader Joe’s)
12 crushed candy canes
1-2 tsp peppermint oil/flavoring

Unless I am oddly lucky every single time I make this, you don’t need a double boiler. I just use the microwave. Smooth talk works. Using glass or Melamine Bowls (I love mine), place chocolate in microwave and heat 30 seconds. Remove and stir vigorously for 10 seconds (I use a Silicone Spatula). Repeat 2 more times. Stir like mad on the last round to remove all lumps, and no lolly-gagging. You can always heat it up more but you can never remove burnt chocolate. Really, it will be fine. My 4th and 5th graders make it (note photo of my son cutting the chocolate). When it is all melted, stir in candy canes and peppermint. Place on parchment on cookie sheet, spread out to desired thickness (I aim for 1/3 inch) then tap the counter with the tray to smooth top. Place in fridge to harden. I know, too easy. (Oh, and I often halve the recipe for those short-term self-indulgent cravings aka snow days).

By the way, if you don’t have one, buy an Ice Cream Maker. I have never gotten past page three in the little pamphlet that comes with it, having gotten addicted to the simplest vanilla ice cream (page 1) that takes me 2 minutes instead of 2 hours to make. It is cheating, really, and the peppermint ice cream (page 3) is a stand-alone favorite in our house (especially when grandpa comes over):

Peppermint Ice Cream
1 cup whole milk
3/4 cup sugar
2 cups cream
1/2 tsp vanilla
1 tsp peppermint oil/flavoring
4 or 5 crushed candy canes

Start ice cream maker, quick throw in milk plus sugar. After 1-2 minutes pour in cream and flavorings. Hold breath. Release breath: you have to wait 25-30 minutes. Crush 4 candy canes, insert into ice cream a few minutes before it is finished. Store in freezer.

And then there was cake. I just ran across a Peppermint Chocolate Cake via Megnut and though I haven’t made it, I can very nearly taste it and will be making it to top off Christmas dinner this year. All for the love of peppermint.