I call it Crusts of Bread from a Bridal Shower. I shall make more stuffing. Indeed, I shall. For your enjoyment, I have included in the picture the milk for the stuffing.
A Still Life
I call it Crusts of Bread from a Bridal Shower. I shall make more stuffing. Indeed, I shall. For your enjoyment, I have included in the picture the milk for the stuffing.
Freezer Burned Turkey
Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?
Guess.
And who is going to eat that caveman food?
Guess again.
Guess again.
Make Ahead Gravy
From Good Housekeeping
Makes 3 cups (recipes claims 6 cups)
Ingredients
- 1 tablespoon vegetable oil
- 2 (about 1 1/2 pounds) turkey wings, separated at joints (I used old cooked turkey from the freezer, two wings and a leg)
- 1 large onion, quartered
- 2 carrots, each cut into 4 pieces
- 2 stalks celery, each cut into 4 pieces
- 1 clove garlic
- 1/2 cup apple cider (my substitution for white wine)
- 2 cans (14 to 14 1/2 ounces) chicken broth
- 1/4 teaspoon dried thyme
- 1/2 cup all-purpose flour
Directions
- In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to large bowl.
- Add cider to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
- Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. (Because my turkey was already cooked, I had to add fat. I used butter.)
- Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate. Adjust seasonings to taste.
- At serving time, reheat gravy and add pan drippings from roast turkey if you like. Can thin with milk.
A Thanksgiving Tradition
Yep, its that time of year again. The season for chasing rainbows, searching for a pot of gold, four leaf clover, and the Fountain of Youth. All on the same day. I'm talking about trying to replicate a squash soup. To no avail. Is it asking the Thanksgiving spirit too much to just let the recipe just fall from the sky, like manna? Will it make that much difference in Thanksgiving karma? Huh, huh? Just think how much more grateful I would be. Think how much more grateful my family would be. Here is this year's attempt. Knowing me I've already made it before. Oh and I am using fermented apple cider.
Roasted Butternut Squash Bisque
Adapted from Southern Living
NOVEMBER 2003
1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.
Roasted Butternut Squash Bisque
Adapted from Southern Living
NOVEMBER 2003
1 large butternut squash (about 3 pounds)
2 Granny Smith apples, peeled and cut into 8 wedges
2 large onions, peeled and cut into 1-inch pieces
2 to 2 1/2 cup chicken broth
1 cup apple cider
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whipping cream
1/2 cup milk
Cut squash in half, and remove seeds. Place squash halves, apple wedges, and onions on a lightly greased foil-lined baking sheet, cut sides down.
Bake at 400° for 45 minutes or until squash is tender. Remove from oven; cool. Scoop out squash pulp, discarding shells.
Combine pulp, roasted apples and onions, broth, and next 3 ingredients in a Dutch oven. Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 5 minutes. Remove mixture from heat; cool.
Process squash mixture, 1 cup at a time, in a food processor or blender until smooth. Return purée to Dutch oven, and chill 8 hours, if desired.
Heat soup in Dutch oven over low heat. Slowly add whipping cream and milk, stirring constantly until thoroughly heated and smooth. Serve immediately.
Aged Velveeta
You know, like aged to perfection. Not like something that has been sitting around for years. Wait, that is aged. Oh yeah, so Velveeta, only better.
Cheesy Dip or Potato Topper
Great served with Fritos
1 stick butter or margarine
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup
Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.
If I can't find Mexican Velveeta or I am using what I havedug up on hand, I will use regular Velveeta and add one jar of salsa or one can of stewed tomatoes per 2 pounds of cheese used or to taste.
Great served with Fritos
1 stick butter or margarine
1 small package Mexican Velveeta (16 oz)
1 box broccoli, cooked according to directions. (10 oz)
1 small can mushrooms (4 oz)
1 can cream of mushroom soup
Melt butter in saucepan. Add cheese and melt. Stir in soup. Stir in broccoli and mushrooms. Serve warm. Crock pot works well.
If I can't find Mexican Velveeta or I am using what I have
Old Cold Fish
Leftover fish never gets eaten. Potatoes and bacon can fix that. They can fix just about anything.
Salmon Hash with Poached Eggs
From Food and Wine
Serves 4
1 pound small Yukon Gold potatoes
4 slices of bacon
2 tablespoons unsalted butter
1 small red onion, finely chopped
3/4 pound cooked skinless salmon fillet, flaked
2 tablespoons snipped chives
Salt and freshly ground pepper
4 eggs
Hot sauce, for serving
Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks.
In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to paper towels to drain, then crumble.
Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring occasionally and gently mashing the potatoes until browned in spots, about 8 minutes. Add the bacon, salmon and chives; season with salt and pepper. Cook just until the salmon is heated through.
Meanwhile, bring a large, deep skillet of water to a simmer. Crack the eggs into individual bowls and add them to the simmering water. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 5 minutes.
Using a slotted spoon, carefully lift the eggs out of the water; blot dry with paper towels. Spoon the hash onto plates, top with the eggs and serve right away. Pass hot sauce at the table.
Easy Poached Eggs
From Bon Appetit
Fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently
crack an egg into the water, making sure it's completely submerged.
Cover with a saucer and microwave on high for about 1 minute, or until
the white is set but the yolk is still runny. Use a slotted spoon to
transfer the egg to a plate.
Ooey, Gooey Spinach
I have decided its not me. Its the fault of the spinach.
Spinach and Scallion Dutch Baby
From Food and Wine
Serves 6-8
4 large eggs
1 cup milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
Pinch of freshly grated nutmeg
4 tablespoons unsalted butter
4 large scallions, thickly sliced
2 tablespoons freshly grated Parmesan cheese
Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it.
In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.
Make Ahead: The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.
Chunks O'Chocolate
I bought some chocolate chunks a few of years ago and saved
them for
something special. Now they are on special. I
put out the open bucket of chocolate on the table. "Is this thirty year
old chocolate" was the reaction. I love it when I buy something and
never use it because it is too good to use up.
Serves 8
1 unbaked 9-inch pie shell, chilled
1 cup semisweet chocolate chips or chunks
1 1/2 cups pecans
3 large eggs
1 cup sugar
1 cup light corn syrup
2 teaspoons vanilla extract plus 4 teaspoons water (my substitution for 2 tablespoons whiskey)
1 teaspoon pure vanilla extract
Pinch of salt
Preparation
Preheat oven to 425°F. Spread chocolate chips in pie shell; sprinkle pecans on top.
Whisk together eggs, sugar, corn syrup, vanilla and water mixture, vanilla and salt. Pour over nuts. Bake for 15 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.
Other substitutions can be used as well such as 1 teaspoon rum extract or sherry extract or bourbon extract.
Nutritional Information
Amount per serving
Calories: 605
Fat: 31g
Saturated fat: 9g
Protein: 6g
Carbohydrate: 85g
Fiber: 3g
Cholesterol: 86mg
Sodium: 253mg
Laduree
