Monday, November 30, 2009

Turkey day recipes...2nd installment

Okay...here are all of the remaining recipes from turkey day, as seen in A Thanksgiving Feast...in pictures...minus the desserts...those are for another day. Mama made the Turkey and the Dressing, other little sis made the Green Bean Casserole, I made the Gravy and Applesauce. Grandma made the Broccoli Salad...from a recipe I passed on to her (in a strange twist of fate). I also wanted to add that I was all set to make homemade dinner rolls...2 kinds even! But alas, I hemmed and hawed and procrastinated as usual...and ended up buying the rolls. But I do want to say thank you to 2 amazing ladies to whom I have looked up to for their bread making skills for some time...and they're both super nice and helped me with my questions and gave me tips...which will ultimately be used, I promise. Those two ladies and the links to the rolls that almost were are the equally gorgeous and talented Monica of Lick the Bowl Good and Frieda of Lovin' from the Oven. You ladies inspire me on a daily basis. 


Broccoli Salad 

not sure of the origin of the recipe...I first got it from a gal I worked with 12 or so years ago (thanks Courtney). Sometimes I switch it up...my own little tweaks on what I know is a fairly common recipe. And a really good recipe. People cry if this isn't at a holiday table.


1 large head broccoli They usually comes in bunches these days...I just use a couple or more...
3/4 c. raisins the multi-colored ones are visually pleasing...also try dried cranberries or cherries
1 lb. bacon dice it and cook it or cook it and crumble, however you prefer 
1/2 c. small dice onion again, use the colors for variety 
1/2- 3/4 c. mayonnaise
1/3 c. sugar 
1/2 Tbs. vinegar 


Cut the broccoli into small florets (reserve stalks for another use). Toss with raisins, bacon and onions. Whisk together mayo, sugar and vinegar. Refrigerate for an hour or so to let flavors meld. Toss the broccoli blend with the dressing. Notes: This is also good with a handful or so of sunflower seeds or even cashews. If I'm not serving right away, I'll usually keep the bacon reserved and toss it in last minute.



Sage,Sausage and Apple Dressing 
adapted from Food Network Kitchens 


16 oz.Bread cubes (we tore 16 oz.country white and whole grain white -prefer sourdough/cornbread-used other previous years) 
6 Tbs.unsalted butter 
1 lb.fresh sage sausage, casing removed 
1 med.onion, chopped 
2 cooking apples, peeled/cored/chopped 
2 Ribs celery w/ leaves, chopped 
1/2 tsp. kosher salt 
3 c. chicken broth (homemade or low-sodium) 
1/4 c.chopped flat-leaf parsley 
1/2 c.walnut pieces-toasted 
2 eggs,beaten


 Preheat oven 350. Put bread cubes in bowl-set aside(tore/left out to dry,3 days previous) Butter a 3-quart casserole. Melt 2 T.Butter in large skillet. Add sausage & break-up-cook about 5-minutes. Add sausage & pan drippings to bread cubes; toss 'til evenly moistened. Melt remaining butter in pan. Add onion, apple, celery, and salt. Cook until the vegetables are soft about 5 minutes. Add the broth and parsley and bring to boil. Pour the vegetable mixture over the stuffing cubes and toss 'til evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust. Drizzle pan drippings & melted butter over the top and cook until the top is crisp and golden, about 20 more minutes. 


Roast Turkey Breast
Split turkey breast & brown in olive oil. 
Sprinkle with Herbes de Provence.
Remove from pan and brown flour (2 Tbsp+/-), Dry Red wine (whatever is on hand) to create a gravy and pour over breasts in small roaster. Cover with foil and roast for ~2 hours. This is wonderful and an easy way to extend the turkey rations. I believe I will always have an additional 5 lbs. of turkey breast along with the turkey.


Apple Cider Brined Turkey
from 2007 Cooking Light


Brine: 
8 C.Apple Cider 
2/3 C Kosher 
Salt 
2/3 C. Sugar 
1 T.Black Peppercorns-crushed 
1 T. allspice,crushed 
8(1/8 inch thick) sliced slices fresh peeled ginger 
6 whole cloves 
2 Bay Leaves 
1 fresh Turkey 
2 oranges - quartered 
6 C. ice 


 Combine 1st 8 ingredients in a large saucepan;bring to a boil. Cook 5 min or til sugar & salt dissolve.Cool Completely. Remove Giblets and neck from turkey - reserve for gravy. Rinse Turkey and pat dry. Trim excess fat.Stuff Body cavities with oranges. Place all in brining bag 12-24 hours in refrigerator - turn occasionally. Preheat oven-500. Remaining ingredients: 4 Garlic cloves 4 Sage leaves 4 Thyme sprigs 4 Parsley sprigs 1 onion-quartered 14 oz. chicken broth 2 T butter 1 tsp fresh ground pepper 1/2 tsp salt Remove turkey from bag - rinse with cold water and pat dry. Truss. Place first 6 ingredients into the roasting pan-Brush turkey with butter( did olive oil combo)/Sprinkle with salt pepper-place breast-side down in roasting pan for 30 min. Reduce oven temperature to 350 degree F. Carefully turn turkey breast side up in roasting pan and roast approx. 1 1/2 hours or 'til 170 degrees. Remove from oven and let stand for 20 minutes before carving. Reserve pan drippings for gravy.


 
Turkey Gravy 
no real recipe...it varies a bit year to year
-butter 
-flour 
-pan drippings from roast turkey, de-greased 
-Turkey stock (which we make and reserve the week leading up to turkey day), heated up 
-salt, pepper, fresh herbs to match your meal 


 Usually using the roasting pan from the turkey, we add butter and let it melt while scraping the fond from the bottom of the pan. Add an equal amount of flour to make a roux. Continue to cook until it is golden. Slowly pour in reserved pan drippings and add hot stock as needed until correct consistency. Season to taste with salt, pepper &/or fresh herbs.

Spiced, Roasted Applesauce by girlichef This is a family favorite!! It goes super fast and is actually one of the first things I ever blogged! So, follow this link to my original post if you want this recipe...but please don't laugh...I was just starting out...I knew not what I was doing yet. The photos...the formatting...ugh. 






Green Bean Casserole
by Paula Deen 
yield: 6 svgs., so yeah...double or quadruple it!


1/3 stick butter 
1/2 cup diced onions 
1/2 cup sliced fresh mushrooms 
2 cups sliced green beans 
3 cups chicken broth 
1 (10 3/4-ounce) can cream of mushroom soup 
1 (2.8-ounce) can French-fried onion rings 
Pinch House Seasoning, recipe follows 
1 cup grated Cheddar 


 Preheat the oven to 350 degrees F. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted. 


House Seasoning: 1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder 


Mix ingredients together and store in an airtight container for up to 6 months.


My Cranberry Sauce...and a start to the Turkey Day recipes...

I thought I'd try to divide the Thanksgiving recipes up in a few different posts over the next week or so. Giving you a somewhat normal (for me) post about the food I made myself...and adding on a few other recipes that somebody else in the family made. I'm going to start with my cranberry sauce...which is my absolute favorite! I've been making it every year for maybe the last 9 or 10 years...it's evolved a little, but I can't stray to another because it's my favorite. I have been known to throw another cranberry dish in the mix in addition to it, though!

Girli’s cranberry sauce
Yield: 1 qt. + 1 c. or ~24 svgs. (halves easily if you wish…keep a whole cinnamon stick and just use 1 star anise. But I love it with leftovers and my grandpa really likes it, so I make a lot!)

1 ½ c. red wine (pref. dry such as Cab Sauv)
1 ¼ c. raw sugar
1 cinnamon stick
2 whole star anise
24 oz (1 ½ lb./usually 2 bags) whole, raw cranberries

Boil wine, sugar, cinnamon and star anise in saucepan over high heat for ~3 mins, or until sugar is dissolved.

Add cranberries and reduce heat to med-low. Simmer until the cranberries just begin to pop, ~5 mins. Remove cinnamon stick and star anise. Cover and refrigerate…good for at least 3-5 days.….tart, yet sweet.
And now the recipes for the things my youngest sister brought....

Mac n Cheese (3 Cheese...kinda)
by my sis Jeni
1 pound cavatappi pasta
1 quart of heavy cream
8 oz. monterey jack, grated
8 oz. Italian 5 cheese blend
8 oz. Sharp Aged Cheddar, grated
Salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
Preheat the oven to 375 degrees F.
In a large pot of boiling salted water; add the cavatappi and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Heat heavy cream in a saucepan, add the Monterey Jack, Cheddar, Italian 5 blend cheese, 1 tablespoon salt, pepper, and nutmeg. Pour the cheese sauce over the cooked cavatappi in a 9x13 baking dish.
Bake for 30 to 35 minutes, or until the sauce is bubbly.


Sour Cream Muffins
By Paula Deen

2 cups self-rising flour
2 sticks butter, melted
1/2 pint sour cream

Preheat oven to 350 degrees F.
Combine all ingredients and spoon into small, un-greased muffin tins. Bake for 20 to 30 minutes.



Rhoda's Candied Sweet Potatoes - Kicked Up!
by Emeril Lagasse
yield: 8 servings


8 large sweet potatoes, peeled and cut into 1/8ths
3 cups light brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup bourbon
1 stick butter, cut into pieces

Preheat the oven to 375 degrees F.

In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat. Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.

Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes. Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate. Serve immediately.


I am going to go back to my Thanksgiving Feast in pictures post and plug links into the actual names of the dishes underneath the pictures once I have the recipes posted...so they'll all be accessible from one post eventually...




Sunday, November 29, 2009

A Thanksgiving Feast...in pictures.

Well, my left overs are pretty much picked over and all that remains is a bit of cranberry sauce in the bottom of the container...it left as fast as it arrived!! Thought I'd throw out a glimpse of what was on our Thanksgiving table. I'll try to post recipes and link them back to titles over time.... although, I may have to hunt some down, because I didn't make everything. There were 24 of us in all...and most of the time was spent telling stories, drinking wine, watching football and stuffing faces. I even forgot individual pictures of the rolls. Oh well...it was worth it! Big plate full of... Roast Turkey girli's Cranberry Sauce Spiced, Roasted Applesauce Sausage, Sage and Apple Dressing Good ol' Mashed Potatoes Turkey Gravy from the drippings Candied Sweet Potatoes Green Bean Casserole first year with cheese on it...undecided about that addition...surprisingly. Broccoli Salad Mac n' Cheese Sour Cream Biscuits...I guess they're actually called muffins, but I prefer to call them biscuits Pecan Pie Chocolate Pecan Pie Pumpkin Pie
Upside Down Apple Pie
Very full and happy belly :)
*UPDATE~ As I add recipes in separate posts...or if I have them in a post already, I will link them to the title under the photo!


Friday, November 27, 2009

Another Cheesy Adventure...Mascarpone!

This month's adventure in home cheese making was that delicious Italian Cream Cheese known as Mascarpone! You all know my cheesy partner in crime, she who lives in the kitchen with puppies...otherwise known as Natashya, right? Well, we're getting pretty good at this simple, fresh cheese making if I do say so myself! We started with a recipe...2 ingredients!...and ended up adapting slightly in order to make a seemingly less than stellar result turn around. I started it Tuesday and finished it today (Friday)...but the majority of that time I was planning, cooking, eating and enjoying Turkey day festivities...so I can tell you...it was mostly hands-off! The only time I spent was the initial heating and then transferring to a strainer. Then transferring to a bowl. So...what are you waiting for!? You know you want to make a little Mascarpone at home and then let us know how your adventure fared...so we can share it over at forging fromage (well, you know I want you to, at least). Mascarpone adapted slightly from The Home Creamery by Kathy Farrell-Kingsley 4 cups (2 pints) heavy cream 1 Tbs. white wine vinegar Pour the cream into the top of a large double boiler and slowly heat to 190 degrees F, stirring occasionally. Check the temperature with a thermometer. Stir in the vinegar, and continue to stir until the cream begins to curdle. Remove the pan from the water, cover and let stand about 15 minutes or until the curds begin to firm. At this point, my mixture was very creamy...nappé (able to nicely coat the back of a spoon...it'll leave a space in the liquid if you run your finger across the spoon) if you will, but not thick enough to sit in a strainer. It went right through. So, I followed Natashya's suggestion and went ahead and just covered it and transferred it to the fridge to sit for 24 hours. This added step really firmed the mixture up nicely....see the big mass? Pour or ladle the curds into a butter muslin-lined strainer set over a large bowl. Cover the strainer and refrigerate for another 24 hours to continue draining and firm up even more. The next day I did have some whey left in the bowl! So, I transferred the thickened Mascarpone to an airtight container. you can now refrigerate for up to 3 days. Stir well before using. We made Mascarpone!!! It took a couple days...but it was all unattended...another simple cheese on our journey to forge fromage! Now that you've seen just how simple it was...go check out Natashya's, too...she'll confirm it! And then take a chance and make some...join us in our monthly(-ish) adventure to Forge Fromage!
forgingfromagebutton2
*no, I haven't forgotten to share my Turkey Day table...the amount of photos are just a little overwhelming right now and I need to figure out how to go about it...I'll get something up soon!*


Thursday, November 26, 2009

Gobble, Gobble...and a side dish superstar!!!

I feel kind of guilty not posting an actual Thanksgiving Feast today....but only kinda. There was no way in h. e. double hockey sticks that I was going to have time to actually take time away from the mad-house cooking and planning and Pumpkin Beer drinking to sort through and edit pictures and lay it all out. NO WAY! I will bring you the dishes little by little over the next couple of weeks...but for now, I'll just wish everybody who is giving thanks today a wonderful day filled with family, friends and FOOD! We have many "family" recipes that we repeat each year, but I am always the one (go figure) to test out new recipes each year and see if they're fit to slip into the rotation in the coming years. This was a good one. I liked it at least...nobody else in this house did. I knew my mom would love it...so I may add it as a small side in coming years...but for now it's just a maybe.Butternut Squash with Pecans, Bleu Cheese and Cranberries adapted from a recipe by Nigella Lawson's Nigella Express 2 1/4 lbs. butternut squash, peel & large dice 1 1/2 Tbs. olive oil 1 c. whole cranberries, fresh or frozen- my addition 3 stalks fresh thyme, leaves stripped 1/2 c. pecans 1/2 c. crumbled bleu cheese Preheat oven to 425 degrees F. Toss squash with olive oil and thyme leaves and place in roasting dish. Cook for ~25 minutes. Add cranberries and cook another 15 minutes, until squash is tender. Dump the whole dish of squash & cranberries on to a serving dish and sprinkle with the pecans and bleu cheese. Toss a bit. Season with salt and pepper. Serve. This was a delicious hearty dish with the earthiness of the squash, the tart pop of the cranberries and the nuttiness with the pungent finish of the bleu cheese. Very assertive. Me likey. Oh yeah, and it's also my submission for I Heart Cooking Clubs this week...where our theme is Side Dish Superstars! Superstar! Sometimes, when I get nervous... Molly Shannon, you're a comic genius :D ....peace and turkey grease, my friends... IHCC


Tuesday, November 24, 2009

(everything but the) Kitchen Sink Soup

I made this waaaaaay back in the beginning of summer. It's just been sitting there in my ridiculous foodie photo file folder fingy (oh, alliteration...fun!) waiting for me to snatch it up and talk about it. I know I said fingy. I like to amuse myself. This was one one of those days when I was cleaning out the leftovers and pantry extras. I can't recall much about it other than it was pretty tasty. I'm really just looking for an easy way to get a post up...you know, Turkey day prep and all... (everything but the) Kitchen Sink Soup by girlichef 1 lb. ground beef 2-3 c. various vegetables, chopped fairly uniform I used garlic, onion, bell peppers, jalapeños, mushrooms and potatoes 1/4 c. diced ham 1/4 c. chili powder 1 (15 oz.) can beans 1 (15 oz.) can tomatoes 2 c. water/stock/broth whatever you're trying to use up...well, water....you know. 1/2 lb. ditalini or other small pasta, cooked until al dente (reserve ~1/2-1c. pasta water if possible) garnish (use up the ends of the bags/containers/leftovers) : shredded/cubed/crumbled cheese sour cream parsley/cilantro/chives Brown your ground beef. Drain off excess grease if too much, otherwise add the veggies and cook for a couple of minutes, until they begin to soften. Throw in the diced ham and chili powder and cook for a couple more minutes. Add beans and tomatoes with their juices, then the liquid and bring to a simmer. Simmer for about 10 minutes or so, until the flavors come together. Add the cooked pasta and reserved cooking water and return to a boil for another minute or so. Ladle into bowls and garnish as you wish....and this soup is doing double duty today...I'm sending it to Deb of Kahakai Kitchen for Souper Sundays and Presto Pasta Nights, which she is hosting this week. I also wanted to give a big THANK YOU to Andrea of Good Girl Gone Redneck for passing this double award, Best Blog and A Lovely Blog, on to me. You are too sweet :)