According to Wikipedia, brining is- a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. You might have heard a lot about brining a turkey, and you might be wondering what the big deal is all about. Well, basically, brining will help to flavor your bird, as well as keep it moist.
The process is very simple. You need something big enough to hold a lot of water and your turkey. Some people use 5 gallon buckets, coolers, or very large Ziploc-type bags. The bird needs to be fully submerged in the brine. You can weigh it down if you have to. This year, I will be using a very large Ziploc bag (near all the other bags), and once that is full, I will close it and place it in a cooler and surround the bag with ice. After 24 hours, I'll remove the bird, rinse it well, and cook just as I normally would.
The brine consists of 1/2 cup salt (I always use Kosher) & 1/2 cup sugar for every gallon of water. Then add whatever type of herbs or flavoring aides you want (citrus always works well with poultry).
A quick search on Google will get you lots of recipes. Here are a few that can help get you started.
Brined, Herb Roasted Turkey
Honey-Brined Turkey
Turkey Brine
One thing to need to remember: If you are making gravy with the drippings, you probably won't need salt.
Tuesday, November 25, 2008
Thursday, November 20, 2008
Chipotle Mashed Sweet Potatoes- YUM!!
2 1/2 pounds cubed peeled sweet potato
1/2 cup half-and-half
3 Tbs. butter, softened
2 Tbs. fresh lime juice
1 (7-oz.) can chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon, divided
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 tsp. cinnamon into potato mixture. Sprinkle with 1/4 tsp. cinnamon.
Serves 6
1/2 cup half-and-half
3 Tbs. butter, softened
2 Tbs. fresh lime juice
1 (7-oz.) can chipotle chiles in adobo sauce
1/2 cup packed brown sugar
3/4 tsp. salt
3/4 tsp. ground cinnamon, divided
Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain and return potato to pan. Add half-and-half, butter, and juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.
Remove 2 chiles from can and chop; reserve remaining chiles and adobo sauce for another use. Stir chopped chiles, brown sugar, salt, and 1/2 tsp. cinnamon into potato mixture. Sprinkle with 1/4 tsp. cinnamon.
Serves 6
Tuesday, November 18, 2008
Sweet-Potato Pie
10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups pureed sweet potatoes
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice
Preheat oven to 350 degrees. with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.
Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula.
Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature.
Thanks Martha!
3 tablespoons sugar
1/2 teaspoon ground ginger
Pinch salt
5 tablespoons unsalted butter, melted
3 large eggs
1/2 cup sugar
1 3/4 cups pureed sweet potatoes
1/2 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon salt
1/4 teaspoon ground allspice
Preheat oven to 350 degrees. with rack on lowest shelf. Make crust: In a food processor, pulse graham crackers, sugar, ginger, and salt until finely ground. Add butter; pulse until mixture forms large, moist crumbs. Press crust into bottom and up sides of a 9-inch pie plate.
Make filling: In a large bowl, whisk together eggs and sugar until combined. Add sweet-potato purée, half-and-half, lemon juice, vanilla, salt, and allspice; whisk until completely smooth. Pour filling into crust; smooth top with a rubber spatula.
Place pie on a baking sheet, and bake until filling is set, 40 to 50 minutes. Transfer pie to a wire rack to cool completely, about 2 hours. Pie can be prepared up to a day ahead and refrigerated; serve chilled or at room temperature.
Thanks Martha!
Pecan Streusel Sweet Potatoes
5 pounds Sweet Potatoes, unpeeled and left whole
STREUSEL TOPPING
1 cup (packed) Dark Brown Sugar
1 cup toasted Pecans, chopped (15 minutes in a 350°F. oven, then cool and chop)
¼ cup chilled unsalted Butter, cut into ¼-inch pieces
½ teaspoon ground Cinnamon
SWEET POTATO MIXTURE
4 large Eggs
3 tablespoons Maple Syrup (the real stuff!!)
2 tablespoons pure Vanilla Extract
¼ cup unsalted Butter, melted and cooled to room temperature
Zest of 1 Lime
2 tablespoons freshly grated Ginger
1 tablespoon fresh Lime Juice
1 teaspoon ground Cinnamon
pinch of salt & pepper to taste
Preheat oven to 450° F.
Place the potatoes into the hot oven directly on a rack and bake for 1 to 1½ hours, depending upon their size, until they are soft. Remove from oven and let cool enough to handle with paper towels — then peel them. Place the peeled potatoes into a food processor and purée. If I'm using my oven for other things, I often roast these on the grill over indirect heat for the same amount of time.
Meanwhile, mix brown sugar, pecans, cinnamon and butter in small bowl, until the size of coarse meal. Cover and keep chilled until ready to use. May be made a day or two before and kept, well wrapped, in the refrigerator.
Preheat or reduce oven temperature to 350° F. Butter a decorative 13x9x2-inch casserole or baking dish. Using a large shallow dish like this allows for more topping!
Whisk together eggs, cooled melted butter, maple syrup, vanilla, grated fresh ginger, lime juice and zest, cinnamon, salt and pepper in very large bowl. Add the puréed sweet potatoes and stir well with a large wooden spoon. Spoon sweet potato mixture into prepared baking dish. Sprinkle streusel topping evenly over mixture. Place casserole into oven and bake about 1 hour, until sweet potato mixture is set and topping bubbles.
Let stand 10 minutes before serving directly from the casserole.
You can put this together a day ahead and bake an hour before you want to serve. This freezes very well. Make sure to have a layer of topping on it. Defrost and bake, uncovered, in a preheated 350° F. oven for 30 minutes.
STREUSEL TOPPING
1 cup (packed) Dark Brown Sugar
1 cup toasted Pecans, chopped (15 minutes in a 350°F. oven, then cool and chop)
¼ cup chilled unsalted Butter, cut into ¼-inch pieces
½ teaspoon ground Cinnamon
SWEET POTATO MIXTURE
4 large Eggs
3 tablespoons Maple Syrup (the real stuff!!)
2 tablespoons pure Vanilla Extract
¼ cup unsalted Butter, melted and cooled to room temperature
Zest of 1 Lime
2 tablespoons freshly grated Ginger
1 tablespoon fresh Lime Juice
1 teaspoon ground Cinnamon
pinch of salt & pepper to taste
Preheat oven to 450° F.
Place the potatoes into the hot oven directly on a rack and bake for 1 to 1½ hours, depending upon their size, until they are soft. Remove from oven and let cool enough to handle with paper towels — then peel them. Place the peeled potatoes into a food processor and purée. If I'm using my oven for other things, I often roast these on the grill over indirect heat for the same amount of time.
Meanwhile, mix brown sugar, pecans, cinnamon and butter in small bowl, until the size of coarse meal. Cover and keep chilled until ready to use. May be made a day or two before and kept, well wrapped, in the refrigerator.
Preheat or reduce oven temperature to 350° F. Butter a decorative 13x9x2-inch casserole or baking dish. Using a large shallow dish like this allows for more topping!
Whisk together eggs, cooled melted butter, maple syrup, vanilla, grated fresh ginger, lime juice and zest, cinnamon, salt and pepper in very large bowl. Add the puréed sweet potatoes and stir well with a large wooden spoon. Spoon sweet potato mixture into prepared baking dish. Sprinkle streusel topping evenly over mixture. Place casserole into oven and bake about 1 hour, until sweet potato mixture is set and topping bubbles.
Let stand 10 minutes before serving directly from the casserole.
You can put this together a day ahead and bake an hour before you want to serve. This freezes very well. Make sure to have a layer of topping on it. Defrost and bake, uncovered, in a preheated 350° F. oven for 30 minutes.
Monday, November 17, 2008
Pumpkin Streusel Bread
Topping:
3/4 cup finely chopped roasted chestnuts or walnuts
3/4 cup packed light brown sugar
6 Tbsp flour
1 1/2 tsp ground cinnamon
6 Tbsp melted unsalted butter
Bread:
1 (15 oz) can pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
3/4 tsp Kosher salt
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves (sometimes I just use a couple tsp of pumpkin pie spice)
2 cups chopped apples (McIntosh for tart flavor or Cortland for sweet flavor)
1 cup chopped roasted chestnuts or walnuts (optional)
Prepare the topping by blending chopped nuts, brown sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside.
Preheat oven to 350 degrees. Lightly grease two 8-1/2" by 4-1/2" loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and nuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean.
Cool slightly in pans then transfer to a cooling rack. When cooled, you can either wrap loaves and refrigerate or freeze.
Makes 2 loaves
3/4 cup finely chopped roasted chestnuts or walnuts
3/4 cup packed light brown sugar
6 Tbsp flour
1 1/2 tsp ground cinnamon
6 Tbsp melted unsalted butter
Bread:
1 (15 oz) can pumpkin
3/4 cup canola oil
4 eggs, lightly beaten
2 cups sugar
3 cups all-purpose flour
3/4 tsp Kosher salt
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves (sometimes I just use a couple tsp of pumpkin pie spice)
2 cups chopped apples (McIntosh for tart flavor or Cortland for sweet flavor)
1 cup chopped roasted chestnuts or walnuts (optional)
Prepare the topping by blending chopped nuts, brown sugar, flour, cinnamon and butter in a small bowl until it resembles coarse cornmeal. Set aside.
Preheat oven to 350 degrees. Lightly grease two 8-1/2" by 4-1/2" loaf pans. Set aside. In a large bowl, whisk together pumpkin, oil, eggs, and sugar until well combined. Sift together dry ingredients and stir into pumpkin. Fold in apples and nuts. Pour into prepared pans. Divide streusel topping and sprinkle evenly on both pans. Bake 50-60 minutes or until tester inserted into center comes out clean.
Cool slightly in pans then transfer to a cooling rack. When cooled, you can either wrap loaves and refrigerate or freeze.
Makes 2 loaves
Creamed Spinach
The key to this recipe is the fresh Parmesan & bacon. Yum!
3 pounds spinach
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 tea. freshly ground nutmeg (a little less if using pre-ground nutmeg)
1/4 cup freshly grated Parmesan
6 slices bacon, cooked and chopped
Kosher salt and freshly ground black pepper
Wash the spinach thoroughly & drain. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the bacon, cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
3 pounds spinach
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 tea. freshly ground nutmeg (a little less if using pre-ground nutmeg)
1/4 cup freshly grated Parmesan
6 slices bacon, cooked and chopped
Kosher salt and freshly ground black pepper
Wash the spinach thoroughly & drain. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the bacon, cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and Parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.
Turkey Talk
Have you noticed that there are dozens of types of turkeys available in your local market? Are you a little confused? Here is some great information that will help you pick a great bird.
Fryer / Roaster- A small turkey of 4 to 8 pounds is classified as a fryer-roaster and is usually no older than 4 months.
Young- A 4 to 8 month old turkey is referred to as a young roaster, which has soft, smooth skin and tender meat.
Yearling- A 12 month old turkey is called a yearling and the meat and skin are still reasonably tender, but not as tender as a young turkey.
Mature or Old- A mature turkey is 15 months or older and is not well suited for roasting because the meat is much tougher.
*Note-Whole turkeys may be labeled hen or tom turkey, but this does not make a significant difference in the quality. The flavor and tenderness of the meat is determined by the age of the turkey at the time it is brought to market, rather than the gender. Most turkeys used for roasting are between 4 and 9 months old and range in weight from 8 to 24 pounds.
Smoked- Smoked turkeys are ready to eat because the smoking process cures and cooks the meat with indirect heat. They are available in a wide range of flavors depending on the type of fuel used for the smoking process.
Free-Range- A turkey known as "free-range" indicates that the bird was allowed to roam outdoors, which may have a positive affect on the flavor of the meat, especially if the roaming area was not too crowded. The amount of space that a turkey is given to roam, regardless if it is indoors or out, actually affects the quality to a greater degree than if the bird is simply allowed to be outdoors.
Organic- An organic turkey refers to a bird that is allowed to eat only organic feed and is allowed to roam outdoors (free-range). In order to be classified as organic, the turkey can never receive any antibiotics. Growth hormones are also prohibited, which is the case for all commercially raised poultry.
Natural- This refers to turkeys that have limited processing with no artificial ingredients or coloring added. The term "natural" does indicate that a turkey is free-range. The meat is also be a bit drier than other types of turkeys that have had additional processing.
Kosher- A kosher turkey must be raised and processed with strict guidelines under rabbinical supervision. The turkeys are free-range birds that are fed only grain, are never given any antibiotics, and are individually inspected. When they are processed, the turkeys are soaked in a salty brine solution to provide maximum tenderness and to give the meat a unique flavor.
Heritage Turkeys- Before turkeys were raised in large commercial sites and mass marketed, most people ate a variety of breeds raised on small farms. Today these various breeds are known collectively as "Heritage Turkeys", which are making a comeback. Heritage turkeys are free-range birds and include breeds such as Jersey Buff, Bourbon Red, Black Spanish, and Narragansett. The various breeds generally have a longer body, smaller breast muscles, and are bit leaner than commercially raised birds. Heritage turkeys require an additional 2 to 3 months to grow to the proper size for processing. This makes the turkeys more expensive than commercially raised birds, but most people feel the extra expense is justified because of the excellent flavor and the texture and tenderness of the meat. Most heritage turkeys are raised on small farms where they can be directly purchased or they can be conveniently purchased from a number of online sites and shipped directly to the consumer.
Fryer / Roaster- A small turkey of 4 to 8 pounds is classified as a fryer-roaster and is usually no older than 4 months.
Young- A 4 to 8 month old turkey is referred to as a young roaster, which has soft, smooth skin and tender meat.
Yearling- A 12 month old turkey is called a yearling and the meat and skin are still reasonably tender, but not as tender as a young turkey.
Mature or Old- A mature turkey is 15 months or older and is not well suited for roasting because the meat is much tougher.
*Note-Whole turkeys may be labeled hen or tom turkey, but this does not make a significant difference in the quality. The flavor and tenderness of the meat is determined by the age of the turkey at the time it is brought to market, rather than the gender. Most turkeys used for roasting are between 4 and 9 months old and range in weight from 8 to 24 pounds.
Smoked- Smoked turkeys are ready to eat because the smoking process cures and cooks the meat with indirect heat. They are available in a wide range of flavors depending on the type of fuel used for the smoking process.
Free-Range- A turkey known as "free-range" indicates that the bird was allowed to roam outdoors, which may have a positive affect on the flavor of the meat, especially if the roaming area was not too crowded. The amount of space that a turkey is given to roam, regardless if it is indoors or out, actually affects the quality to a greater degree than if the bird is simply allowed to be outdoors.
Organic- An organic turkey refers to a bird that is allowed to eat only organic feed and is allowed to roam outdoors (free-range). In order to be classified as organic, the turkey can never receive any antibiotics. Growth hormones are also prohibited, which is the case for all commercially raised poultry.
Natural- This refers to turkeys that have limited processing with no artificial ingredients or coloring added. The term "natural" does indicate that a turkey is free-range. The meat is also be a bit drier than other types of turkeys that have had additional processing.
Kosher- A kosher turkey must be raised and processed with strict guidelines under rabbinical supervision. The turkeys are free-range birds that are fed only grain, are never given any antibiotics, and are individually inspected. When they are processed, the turkeys are soaked in a salty brine solution to provide maximum tenderness and to give the meat a unique flavor.
Heritage Turkeys- Before turkeys were raised in large commercial sites and mass marketed, most people ate a variety of breeds raised on small farms. Today these various breeds are known collectively as "Heritage Turkeys", which are making a comeback. Heritage turkeys are free-range birds and include breeds such as Jersey Buff, Bourbon Red, Black Spanish, and Narragansett. The various breeds generally have a longer body, smaller breast muscles, and are bit leaner than commercially raised birds. Heritage turkeys require an additional 2 to 3 months to grow to the proper size for processing. This makes the turkeys more expensive than commercially raised birds, but most people feel the extra expense is justified because of the excellent flavor and the texture and tenderness of the meat. Most heritage turkeys are raised on small farms where they can be directly purchased or they can be conveniently purchased from a number of online sites and shipped directly to the consumer.
Roasted Sweet Potato Fries
Try out this super-easy french fry alternative:
Preheat oven to 400
4 med. sweet potatoes, peeled and cut into steak-fry size pieces
1/2 cup maple syrup (the real stuff!)
1/4 cup olive oil
Kosher salt
Brush the fries lightly with the oil, and bake for 12 min. Then remove from oven, flip, & brush with maple syrup. Return to oven until done, approximately 10-15 more minutes.
Preheat oven to 400
4 med. sweet potatoes, peeled and cut into steak-fry size pieces
1/2 cup maple syrup (the real stuff!)
1/4 cup olive oil
Kosher salt
Brush the fries lightly with the oil, and bake for 12 min. Then remove from oven, flip, & brush with maple syrup. Return to oven until done, approximately 10-15 more minutes.
Friday, November 14, 2008
Simple Pan Gravy
2 Tbsp. unsalted butter (1/4 stick)
3 medium shallots, coarsely chopped (about 3/4 cup)
2 Tbsp flour
1/2 cup Marsala wine (or other dry-white wine)
2 cups chicken broth, low-sodium
1/4 cup half & half or heavy cream
Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes. (If you have roasted a turkey and can use the same pan to make the gravy, do it! Just skim off all the fat you can, empty pan into a bowl, and make the recipe as is, adding the turkey drippings with the broth. If there is a lot of drippings, cut back on the broth.
Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.
Whisk in broth (and pan drippings) and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.
3 medium shallots, coarsely chopped (about 3/4 cup)
2 Tbsp flour
1/2 cup Marsala wine (or other dry-white wine)
2 cups chicken broth, low-sodium
1/4 cup half & half or heavy cream
Heat butter in a medium frying pan over medium heat. When butter foams, add shallots and season well with salt and freshly ground black pepper. Stir to coat in butter and cook until golden brown, about 2 minutes. (If you have roasted a turkey and can use the same pan to make the gravy, do it! Just skim off all the fat you can, empty pan into a bowl, and make the recipe as is, adding the turkey drippings with the broth. If there is a lot of drippings, cut back on the broth.
Sprinkle flour into the pan and cook until golden brown, about 1 minute. Increase heat to medium high, add Marsala, and scrape up any browned bits on the bottom of the pan. Cook until the alcohol smell has dissipated and the wine is slightly reduced, about 2 minutes.
Whisk in broth (and pan drippings) and cream, and bring to a simmer. Cook until slightly reduced and thick enough to coat the back of a spoon, about 3 minutes. Taste and adjust seasoning as desired.
Thursday, November 13, 2008
Orange Cranberry Chutney
3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.Makes 2 cups.
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water
Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.Makes 2 cups.
Shrimp & Corn Chowder with Poblano Chiles
1 pound red potatoes, diced
3 poblano chiles
3 ears fresh corn (you can use frozen corn, but fresh is best!)
1 pound raw shrimp (26-30)
6 cups chicken stock
1 8 oz clam juice
4 slices of bacon, diced
1 small onion, diced
2 celery ribs, diced
2 small red peppers, diced
1/4 cup flour
1/4 cream
1 cup milk
1 bunch cilantro, cleaned and chopped
salt and pepper to taste
Roast poblanos; peel, seed, and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving shells. Simmer shells with chicken stock and clam juice for 30 minutes. Strain or lift shells out and discard.
In stockpot, cook bacon until almost crisp. Add the onion, celery, red peppers and cook for 2 minutes. Stir in flour and cook 2 additional minutes. Add simmered stock and whisk to avoid lumps. Add corn, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper.
Add shrimp and cook around 4 minutes. Stir in cilantro.
Serves 8
3 poblano chiles
3 ears fresh corn (you can use frozen corn, but fresh is best!)
1 pound raw shrimp (26-30)
6 cups chicken stock
1 8 oz clam juice
4 slices of bacon, diced
1 small onion, diced
2 celery ribs, diced
2 small red peppers, diced
1/4 cup flour
1/4 cream
1 cup milk
1 bunch cilantro, cleaned and chopped
salt and pepper to taste
Roast poblanos; peel, seed, and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving shells. Simmer shells with chicken stock and clam juice for 30 minutes. Strain or lift shells out and discard.
In stockpot, cook bacon until almost crisp. Add the onion, celery, red peppers and cook for 2 minutes. Stir in flour and cook 2 additional minutes. Add simmered stock and whisk to avoid lumps. Add corn, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper.
Add shrimp and cook around 4 minutes. Stir in cilantro.
Serves 8
Wednesday, November 12, 2008
More Decor
Here is another great idea from Martha. These felt leaves not only serve as a stylish & whimsical fall decoration, but they also will protect your table from hot plates and dishes.
Click here for the how-to!
Let's Talk Turkey!
I know that for many of you, the idea of cooking a turkey is a scary one. You may have attempted it once before and ended up with a dried out, not-so-tasty bird. But don't let one (OK, maybe more than that) bad experience get in the way of conquering your poultry fears.
Perhaps you should think about making a breast instead of a whole bird. If you only like white meat anyway, this may be the way to go. Best of all, a breast cooks much faster. Here are a couple simple recipes that will surely make your guests go back for seconds!
Bacon and Herb Roasted Turkey Breast
Serves 6-8
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry
Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.
Herb-Rubbed Roasted Turkey Breast
Serves 6
2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon black peppercorns, lightly crushed
1 medium lemon, zested
Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10-15 minutes before carving.
Perhaps you should think about making a breast instead of a whole bird. If you only like white meat anyway, this may be the way to go. Best of all, a breast cooks much faster. Here are a couple simple recipes that will surely make your guests go back for seconds!
Bacon and Herb Roasted Turkey Breast
Serves 6-8
3 strips thick-cut bacon
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
3 tablespoons unsalted butter, softened
2 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 whole turkey breast (5 1/2 to 6 pounds), rinsed and patted dry
Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.
Herb-Rubbed Roasted Turkey Breast
Serves 6
2 bone-in turkey breast halves (weighing 6 to 7 pounds total)
6 tablespoons olive oil
3 tablespoons kosher salt
8 medium garlic cloves, halved
2 tablespoons fresh rosemary leaves
2 tablespoons fennel seeds, lightly crushed
1 tablespoon black peppercorns, lightly crushed
1 medium lemon, zested
Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil and 2 tablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.
Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon salt, garlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down the sides of the bowl at least once.
Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the oven heats up, about 30 minutes.
Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don’t touch). Roast until skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juices run clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10-15 minutes before carving.
Tuesday, November 11, 2008
Mixed Greens with Apples, Walnuts & Cranberry Vinaigrette
1/4 cup fresh or frozen cranberries, thawed
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil (light, if possible)
10 cups mixed greens
2 apples (pick your favorite- I prefer Fuji), cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in food processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor/blender running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
1/4 cup balsamic vinegar
1 tablespoon chopped red onion
1 tablespoon sugar
1 teaspoon Dijon mustard
1 cup extra-virgin olive oil (light, if possible)
10 cups mixed greens
2 apples (pick your favorite- I prefer Fuji), cored, thinly sliced
1/2 cup chopped walnuts, toasted
Puree cranberries in food processor or blender until smooth. Add vinegar, onion, sugar and mustard and process until well blended. With processor/blender running, gradually add oil and process until well blended. Transfer to medium bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.)
Combine greens and apples in large bowl. Toss with enough dressing to coat. Sprinkle with walnuts.
Place Settings
Here are a couple of cute ideas I saw on Martha Stewart's website. I love the turkey! The feathers have Thanksgiving trivia on them, but you could also have the children write things they are thankful for, reminders of fun family memories, or anything else you can think of.
My Favorite: Sweet Potatoes
Growing up, candied yams were probably my favorite part of Thanksgiving dinner. My mom would open up a couple cans, dump them in a 9x13 Pyrex pan, add butter & brown sugar, and put it in the oven. Then, when it was good and hot, she would put lots of mini marshmallows on top and throw them back in the oven for just enough time to develop the perfect golden brown & crunchy crust. Yum!
For the last 6-8 years, I've been experimenting with this side dish. Some were great, and some were not so great. It's not that I don't love what I grew up on, I just try not to eat out of cans. I'll be sharing a new, yummy sweet potato recipe with you every day (Monday-Friday) next week.
For the last 6-8 years, I've been experimenting with this side dish. Some were great, and some were not so great. It's not that I don't love what I grew up on, I just try not to eat out of cans. I'll be sharing a new, yummy sweet potato recipe with you every day (Monday-Friday) next week.
Monday, November 10, 2008
Douple Dipping
Having a few good recipes for delicious dips can really come in handy. It's nice to put out something different than the normal ranch, salsa, & onion dip. Here are a couple to get you started!
Ham-Swiss Dip
In a 1 1/2-quart slow cooker, (not really necessary, but you'll need to adjust your cooking time if you use anything else!) combine:
8 ounces cooked ham, finely chopped
4 ounces Swiss cheese, shredded
3 ounces cream cheese
1 small onion, finely chopped
1/4 cup apple juice
1 Tbsp. Dijon mustard
1/4 tea. caraway seeds
Cover. Cook on low-heat setting for 2 to 3 hours. Stir before serving. Serve with apple wedges.
Blue Cheese and Bacon Dip
(doesn't bacon make everything better??)
1 (8-ounce) tub whipped cream cheese
1/2 cup crumbled Danish blue cheese
3/4 cup sour cream
2 Tbsp. mayonnaise
1 tea. prepared horseradish
2 Tbsp. minced onion
1 Tbsp. Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or Wheat Thins.
Ham-Swiss Dip
In a 1 1/2-quart slow cooker, (not really necessary, but you'll need to adjust your cooking time if you use anything else!) combine:
8 ounces cooked ham, finely chopped
4 ounces Swiss cheese, shredded
3 ounces cream cheese
1 small onion, finely chopped
1/4 cup apple juice
1 Tbsp. Dijon mustard
1/4 tea. caraway seeds
Cover. Cook on low-heat setting for 2 to 3 hours. Stir before serving. Serve with apple wedges.
Blue Cheese and Bacon Dip
(doesn't bacon make everything better??)
1 (8-ounce) tub whipped cream cheese
1/2 cup crumbled Danish blue cheese
3/4 cup sour cream
2 Tbsp. mayonnaise
1 tea. prepared horseradish
2 Tbsp. minced onion
1 Tbsp. Italian seasoning
Dash of hot pepper sauce
6 slices peppered bacon, cooked until crisp and crumbled
Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
Serve with apples, vegetables, and/or Wheat Thins.
Centerpieces
Here are a couple of neat ideas for centerpieces/decor that don't cost much at all. You probably already have most of the supplies needed. I borrowed this from epicurious.com. Everyday this week I will be posting new ideas for centerpieces & decor, so check back!
Sunday, November 9, 2008
Good Old Country Stuffing
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Serves 8-10
Thanks Paula Deen!
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Serves 8-10
Thanks Paula Deen!
Caramelized Onion and Cornbread Stuffing
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Serves 6-8
Thanks Tyler Florence!
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Serves 6-8
Thanks Tyler Florence!
Thanksgiving Countdown
There are MANY countdown-tip sheets for planning a stress-free ( or at least stress-reduced) Thanksgiving. This is one that should help you get your plans underway. I know it's a big list, but remember, the more you plan ahead, the more you will be able to enjoy the day!
Early November
Invite your guests. If the gathering is shared, keep track of who is bringing what on your menu.
Determine any special food needs for your guests and plan accordingly.
Make shopping list of perishables and non perishables. Don't forget to include film, batteries, and beverages.
If you are ordering a fresh turkey, do it now.
Make a Thanksgiving to-do list, listing all the little things you feel must get done prior to Thanksgiving. Be sure to schedule time for each chore and indicate who will take care of that chore.
Decide which china, glassware, and table linens you'll use.
If tablecloths and napkins need to be cleaned or ironed, do it now.
Once table settings have been decided, order a floral centerpiece or make plans to create your own.
Two Weeks Ahead
Make sure you have enough tables and chairs for your guests.
Check all serving dishes, flatware, and glassware.
Polish silver. Wrap in tarnish-resistant silvercloth and set aside.
Shop for any paper goods you need for the event.
Take an inventory of your tablecloths and napkins.
If any of your items need to be cleaned, do it now.
Clean your refrigerator to make room for your Thanksgiving items.
Shop for nonperishable groceries on your shopping list.
Match up recipes with serving dishes and silverware. Drop 3x5 cards into each bowl and platter indicating which dish goes in each.
Plan and make decorations, place cards, and wreaths.
One Week Ahead
Plan seating arrangements.
Review your recipes and prepare a cooking schedule by day for the days ahead, and by the hour for Thanksgiving Day.
Check thawing time for frozen turkey.
Prepare guest room with fresh linens and other amenities.
Do any needed outdoor work like raking leaves or cleaning the glass on your front door.
Will you need a high chair, crib, or booster seat? Bring them out and clean, or arrange to borrow these items from a friend or the parent.
If children will be attending, get out games or movies for them. Or ask parents to bring things for the kids to do.
Four Days Ahead
As appropriate, begin defrosting the frozen turkey in your refrigerator.
Do major housecleaning and organizing.
Phone guests regarding menu plans and find out what oven space they may need. Also inquire if they are bringing serving pieces or if you should furnish these.
Plan ahead for leftovers. Organize containers, bags, and wraps so guests can take home the meal's bounty.
Two Days Ahead
Chill beverages.
Have centerpiece delivered or buy flowers for the table.
Shop for perishable items.
Clean vegetables and refrigerate.
Set out bread for homemade stuffing.
Make cranberry sauce.
Fill salt and pepper shakers and butter dishes.
Complete light housecleaning.
Lay a fire in the fireplace, ready to light later.
Put up decorations.
One Day Ahead
Peel potatoes, place in a pot of cold water. Keep in refrigerator.
Clean vegetables and refrigerate.
Make all dishes that can be prepared ahead. Don't forget the pies and any chopping, peeling, or toasting that can be done ahead.
Check your bathrooms. Be sure to have extra paper goods and hand towels available.
Prepare stuffing.
Do spot cleaning of the rooms that will be used.
Let your family set the table in the evening.
Make the side dishes that can be baked ahead of time.
Make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar and creamer, cups and saucers, etc. This could even be set up on a tray stashed in the pantry until needed.
Thanksgiving Day
Get out all serving pieces. Set out in order on a counter or buffet table.
Fill condiment dishes with your choice of pickles, olives, cranberry sauce, etc. Cover each dish with plastic wrap and refrigerate. Lay serving spoons on top.
Assign specific family members or relatives to be in charge of tending the fire, pouring drinks, answering the door, hanging up coats, and watching the children.
Remove turkey from the refrigerator for one to two hours. Add stuffing to the bird or place into casseroles to bake separately.
Preheat oven.
Put turkey in oven and baste every half hour or according to your recipe.
Prepare coffee and brew 20 minutes before serving.
Remove stuffing from turkey and let it rest, covered, for about 20 minutes before slicing.
Microwave food to quickly reheat if all the burners of the stove are occupied.
Make gravy and last-minute vegetables.
Set out refrigerated dishes including condiments, cranberries, and salads.
Heat bread or rolls as needed.
Pour drinks.
Carve turkey.
Keep the oven on the lowest setting to keep foods warm until the meal is over.
Enjoy the dinner! Clear the table and serve dessert.
Early November
Invite your guests. If the gathering is shared, keep track of who is bringing what on your menu.
Determine any special food needs for your guests and plan accordingly.
Make shopping list of perishables and non perishables. Don't forget to include film, batteries, and beverages.
If you are ordering a fresh turkey, do it now.
Make a Thanksgiving to-do list, listing all the little things you feel must get done prior to Thanksgiving. Be sure to schedule time for each chore and indicate who will take care of that chore.
Decide which china, glassware, and table linens you'll use.
If tablecloths and napkins need to be cleaned or ironed, do it now.
Once table settings have been decided, order a floral centerpiece or make plans to create your own.
Two Weeks Ahead
Make sure you have enough tables and chairs for your guests.
Check all serving dishes, flatware, and glassware.
Polish silver. Wrap in tarnish-resistant silvercloth and set aside.
Shop for any paper goods you need for the event.
Take an inventory of your tablecloths and napkins.
If any of your items need to be cleaned, do it now.
Clean your refrigerator to make room for your Thanksgiving items.
Shop for nonperishable groceries on your shopping list.
Match up recipes with serving dishes and silverware. Drop 3x5 cards into each bowl and platter indicating which dish goes in each.
Plan and make decorations, place cards, and wreaths.
One Week Ahead
Plan seating arrangements.
Review your recipes and prepare a cooking schedule by day for the days ahead, and by the hour for Thanksgiving Day.
Check thawing time for frozen turkey.
Prepare guest room with fresh linens and other amenities.
Do any needed outdoor work like raking leaves or cleaning the glass on your front door.
Will you need a high chair, crib, or booster seat? Bring them out and clean, or arrange to borrow these items from a friend or the parent.
If children will be attending, get out games or movies for them. Or ask parents to bring things for the kids to do.
Four Days Ahead
As appropriate, begin defrosting the frozen turkey in your refrigerator.
Do major housecleaning and organizing.
Phone guests regarding menu plans and find out what oven space they may need. Also inquire if they are bringing serving pieces or if you should furnish these.
Plan ahead for leftovers. Organize containers, bags, and wraps so guests can take home the meal's bounty.
Two Days Ahead
Chill beverages.
Have centerpiece delivered or buy flowers for the table.
Shop for perishable items.
Clean vegetables and refrigerate.
Set out bread for homemade stuffing.
Make cranberry sauce.
Fill salt and pepper shakers and butter dishes.
Complete light housecleaning.
Lay a fire in the fireplace, ready to light later.
Put up decorations.
One Day Ahead
Peel potatoes, place in a pot of cold water. Keep in refrigerator.
Clean vegetables and refrigerate.
Make all dishes that can be prepared ahead. Don't forget the pies and any chopping, peeling, or toasting that can be done ahead.
Check your bathrooms. Be sure to have extra paper goods and hand towels available.
Prepare stuffing.
Do spot cleaning of the rooms that will be used.
Let your family set the table in the evening.
Make the side dishes that can be baked ahead of time.
Make a staging area for coffee, desserts, and drinks. Stock with flatware, sugar and creamer, cups and saucers, etc. This could even be set up on a tray stashed in the pantry until needed.
Thanksgiving Day
Get out all serving pieces. Set out in order on a counter or buffet table.
Fill condiment dishes with your choice of pickles, olives, cranberry sauce, etc. Cover each dish with plastic wrap and refrigerate. Lay serving spoons on top.
Assign specific family members or relatives to be in charge of tending the fire, pouring drinks, answering the door, hanging up coats, and watching the children.
Remove turkey from the refrigerator for one to two hours. Add stuffing to the bird or place into casseroles to bake separately.
Preheat oven.
Put turkey in oven and baste every half hour or according to your recipe.
Prepare coffee and brew 20 minutes before serving.
Remove stuffing from turkey and let it rest, covered, for about 20 minutes before slicing.
Microwave food to quickly reheat if all the burners of the stove are occupied.
Make gravy and last-minute vegetables.
Set out refrigerated dishes including condiments, cranberries, and salads.
Heat bread or rolls as needed.
Pour drinks.
Carve turkey.
Keep the oven on the lowest setting to keep foods warm until the meal is over.
Enjoy the dinner! Clear the table and serve dessert.
Saturday, November 8, 2008
Solutions for Cooking Emergencies
No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.
No kitchen twine to truss the turkey? Use un-waxed, unflavored dental floss.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.
No kitchen twine to truss the turkey? Use un-waxed, unflavored dental floss.
Friday, November 7, 2008
Butternut Squash and Apple Soup with Bacon
Just last week I entered this soup in a chili & soup cook-off. It won!!! I personally like to add more bacon (I just mixed it right into the soup), and I roasted the butternut squash before adding it. I also added just a bit of fresh nutmeg & cumin. Delicious!
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
2 slices bacon
1/2 medium onion, chopped fine (about 1/2 cup)
white and pale green parts of 1 large leek, chopped fine and washed well (about 1 cup)
1 large garlic clove, minced
1/2 bay leaf
1 1/4 pounds butternut squash, seeded, peeled, and cut into 1-inch pieces (about 3 cups)
1 medium Granny Smith or other tart apple
2 cups low-salt chicken broth plus additional for thinning soup
1/2 cup half & half
Accompaniments:
chopped unpeeled apple
crumbled bacon
Sour cream or creme fraiche
In a skillet cook bacon until crisp and drain, reserving 1 1/2 tablespoons fat. Crumble bacon.
In a heavy saucepan cook onion, leek, garlic, and bay leaf with salt and pepper to taste in reserved fat over moderate heat, stirring, until softened. Add squash, apple, peeled and chopped, and broth. Simmer mixture, covered, until squash is very tender, about 15 minutes, and discard bay leaf. Add half & half
In a blender purée mixture in batches, transferring as puréed to a clean saucepan, and add enough additional broth to thin soup to desired consistency.
Add salt and pepper to taste and heat soup over moderately low heat until hot (do not boil). Makes around 5 cups.
Serve soup topped with crumbled bacon and accompaniments.
Thursday, November 6, 2008
Pumpkin Pie
This is my favorite pumpkin pie recipe. I make it every year, and it never makes it to the next day. It's almost like a mix between pumpkin cheescake (another favorite) and a pumpkin pie. Thank you Paula Deen. Enjoy!
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Defrosting a Turkey
Defrosting a frozen turkey in the refrigerator takes about 24 hours for every 5 pounds. If you wake up Thanksgiving Day and it's still rock-solid, take it out immediately, plunge it in a pot or clean bucket large enough to hold it and cover it with cold water; keep the water cold by changing it frequently. It should take 30 minutes per pound to defrost this way.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.
Wednesday, November 5, 2008
22 Days and counting....
Can you believe that we are only 3 short weeks away from Thanksgiving?!?! This is my favorite time of the year. I love the weather, the decorating, and most of all, I love the food. This year I've decided to post a tip, recipe, or idea every day until Thanksgiving. Hopefully I can help make this you best Turkey Day yet!
Enjoy!
Enjoy!
Thanksgiving Dinner at your door!
How about taking this year off? Relax and enjoy the day with your friends & family. Below is just one of the Thanksgiving menus we are offering this year. If there is something you always have and want to make sure you get let us know and we can accommodate all of your needs. Tastebuds is offering an early bird special. If we have a reservation from you by November 15th with a deposit you will receive a free platter of our always popular Gingersnaps & Pumpkin Cheesecake Dip!
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
Tastebuds is preparing a limited number of special Thanksgiving dinners, which will be prepared and delivered the day before Thanksgiving, so reserve today.
Turkeys can be prepped so all you have to do is put it in the oven with fail proof instructions or cooked for you.
Are you going to someone’s house and need to bring something? Do you have company for breakfast? Do you have company coming for the whole week and need meals for the week? Tastebuds can accommodate all of your needs so that you can sit back and relax!
Pre-order then have delivered on Wednesday, November 26th.
Traditional Thanksgiving Dinner (feeds 4 to 6 people):
8 pound Roast Turkey with White Wine Gravy- can be cooked or ready to roast
Bread Stuffing
Mashed potatoes
Delicious Yeast Rolls
Orange Cranberry relish
Choice of sweet potato casserole or green bean casserole
Choice of pumpkin, old fashioned apple, cherry or pecan pie
Total for the above is $175 for uncooked turkey and $225 for cooked turkey
There are MANY other options available for this menu! Call or email today!
Tastebuds Personal Chef & Catering Service
http://www.jessicaerwin.com/
chefjessica@jessicaerwin.com
(256)348-2004
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