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Thanksgiving eve---What could possibly be for dinner? Nov. 25th
We made short ribs. Chopped the onion and celery for the stuffing at the same time as the onion and celery for the short ribs. Ummm, beef gravy!
Cook the Book: 'Good Eats: The Early Years'
Last year my son and daughter were helping me check the doneness of the turkey. Before I knew it, my son had the oven door open, the turkey on top of the range, and he was bringing water to a boil to calibrate my meat thermometer. Needless to say, he set the timing back by an hour as the oven and bird cooled down while he was trying to figure out my thermometer.
@Karen Moore - Thanks, a beautiful story.
Help with Brussels Sprouts
I went on a search for the green hulled pumkin seeds for this recipe.
http://www.seriouseats.com/recipes/2009/11/pan-roasted-brussels-sprouts-with-candied-pepitas-cider-vinegar-recipe.html
I ended up with roasted, unsalted pepitas. I gave the recipe a test run for lunch today. These are yummy. They did not require my full attention as the sprouts roasted in the butter in the frying pan. Per the comments above, it takes a lot to burn them. The already roasted pepitas worked fine.
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Favorite New Recipes
This is not a recipe, but a bright, shiny new LeCruset Dutch Oven. Tonight we used the lovely vessel for short ribs. To die for. Tomorrow I'll use it to cook mashed potatoes. It even worked for Deb's Rice Krispie bars with browned butter. The kettle has the white porcelin interior, so it is easy to keep an eye on your browning butter. I'll be taking this pot with me the rest of my life, even when my arthritic hands don't have the strenght to lift it.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
We made short ribs. Chopped the onion and celery for the stuffing at the same time as the onion and celery for the short ribs. Ummm, beef gravy!
Cook the Book: 'Good Eats: The Early Years'
Last year my son and daughter were helping me check the doneness of the turkey. Before I knew it, my son had the oven door open, the turkey on top of the range, and he was bringing water to a boil to calibrate my meat thermometer. Needless to say, he set the timing back by an hour as the oven and bird cooled down while he was trying to figure out my thermometer.
@Karen Moore - Thanks, a beautiful story.
Help with Brussels Sprouts
I went on a search for the green hulled pumkin seeds for this recipe.
http://www.seriouseats.com/recipes/2009/11/pan-roasted-brussels-sprouts-with-candied-pepitas-cider-vinegar-recipe.html
I ended up with roasted, unsalted pepitas. I gave the recipe a test run for lunch today. These are yummy. They did not require my full attention as the sprouts roasted in the butter in the frying pan. Per the comments above, it takes a lot to burn them. The already roasted pepitas worked fine.
Win a Free Organic D'Artagnan Turkey
Perfect Mashed Potatoes. The flavors of garlic and olive oil in the potatoes sounds sooooooo good.
recipes using buttermilk
This afternoon I mixed if dough for Kringle, using a recipe passsed down form Norwegian grandmas here in Northern Iowa. The dough calls for two cups of buttermilk. I will roll the dough into lilttle ropes, then form into the traditional figure 8 and bake like cookies. Really good with a smear of butter. These will be served at our Lutefisk Supper on Thursday.
Are canned tomatillos good?
When the peppers were abundant in my Iowa garden this summer, I was intent on making green chili. I had pork and peppers, but no tomatillos. Rather than give up entirely on the pot of green chili, I purchased the canned tomatillos. Being the roasted, chopped peppers provided the flavor for the dish, I found I did not mind the canned tomatillos even though they seemed gross to me when I opened the can. After a long simmer in the pot, the tomatillos broke down and were OK.
Kin in YOUR kitchen....good or bad?
GOOD. We added a large island with maple butcherblock top to our kitchen. I love having kids, grandkids, kids-in-law, and step-kids chopping, stirring, and cooking with me. I try not to be too bossy and find I can learn from them, too. I love it best when my 7 year old granddaughter saved up her own money to buy an apron, which she always brings along when she comes to visit.
Not-Boring Thanksgiving Recipes?
Our family has enjoyed a salad made with arugula, pears, pecans and blue cheese. Lots of flavor without being heavy with calories. We do a version of this without the prosciutto.
http://www.foodnetwork.com/recipes/emeril-lagasse/arugula-and-prosciutto-salad-with-pears-blue-cheese-and-pecans-recipe/index.html
Does your set of china include the little salad plates? Toss the greens, arrange on a plate with sliced pears, and then crumble the blue cheese over the top.
ginger recipes
Thinking about this is making me hungry for our favorite gingerbread cake. Your friends should be around to smell the cake while the cake is baking, which will build the anticipation. Whip your cream about 10 minutes before the cake is done. Cream should have a small amount of sugar. The best part of the experience of eating this cake, is to cut and serve the cake immediately after you take it out of the oven. The hot cake will melt the whipped cream. What is not to like about this cake? Here is a link to one of many recipes that will work. But the important part is to serve the cake while hot and with real fresh whipped cream.
http://www.foodnetwork.com/recipes/food-network-kitchens/gingerbread-cake-recipe/index.html
Snickerdoodle help!
@ec-washington - The butter should be good quality as in Land O Lakes and room temperature. I have tried all butter, but get a puffier cookie when using half butter and half Crisco. The recipe I use is from Betty Crocker and this recipe also calls for cream of tartar. Wishing your brother well.
Travel food
@dhorst -I agree with the frozen water bottles in the cooler. Also, be sure to pack a paring knife, salt, the bottle of peppercorns with it's own grinder, and a couple of forks. Plan your rest stops at apple orchards, wineries and the local supermarket or butcher shop. Any food left from dining out can be enjoyed a few hours later if you have a cooler to keep it in. Foraging for food while traveling is great fun.
What do you use maple syrup for?
My favorite would also be the homemade buttermilk pancakes with butter and maple syrup. I also have made a similar Maple Vinaigrette, which is tasty over a salad of greens, apples and walnutes. Maple syrup is delicious in a brine. Our family loves this method of roasting sweet potatoes with maple syrup. This has become our favorite side at Thanksgiving.
http://www.epicurious.com/recipes/food/views/Maple-Glazed-Sweet-Potatoes-233163
Cook the Book: BBQ Jalapeño Poppers
We made these a few weeks ago. The teenage boys in our family help assemble the poppers, becuase the poppers get eaten as fast as we serve them. One of the many recipes we have tried from Ree's blog.
Cook the Book: 'The Pioneer Woman Cooks'
ThePioneerWoman is a favorite, along with Serious Eats. I love coming here.
What desserts do you crave?
I am craving a slice of the Dutch apple pie I made last week. We shared the pie with company, so I ate only a slice and a half. I soooo want another slice of that pie.
Eating out in Minneapolis area?
If you are looking for someplace for lunch and if the sun ever comes out again, I would recommend the scenic drive to Monte's Steakhouse in Faribault. I was there a few weeks ago for lunch and had the best hamburger I have ever had while eating out. Enjoy your birthday ( and maybe the fall colors if we have any leaves left this weekend.) I am guessing their steak is good, too.
http://www.montessteakhouse.com/
Cook the Book: The Southern Italian Table
A quick saute of Roma tomatoes and garlic in olive oil, served over angel hair pasta with parmesan cheese and fresh basil.
Buttermilk
Homemade Ranch dressing is based on buttermilk. My favorite use is pancakes or waffles. Emeril has a recipe for fried chicken using a quart of buttermilk in the marinade. I have found I can use buttermilk a week or two beyond the sell by date on the top of the carton. Be sure to shake before measuring.
What's your favorite cake?
Cream cheese frostings require refrigeration, so if you are looking for a layer cake easy to transport, I would go with German chocolate cake with the traditional cooked coconut/pecan frosting. So yummy.
Cookie Spreading Panic
I agree, you need to be careful which shortening you use. Even using butter only can give inconsistent results, such as melted or too soft butter will yield a cookie that spreads. Also, cheaper butters have extra water whipped into the butter. I use only Land O Lakes butter and get consistent results without chilling my dough. If cookies are spreading more than you like, stir in extra flour. The cooking baking divas, Martha Stewart and Betty Crocker, both specify part butter and part vegetable shortening in cookies such as Snickerdoodles and Peanut Butter. I've tried using all butter in these recipes without much luck. If you want your peanut butter cookies to keep the fork criss cross shape, you have to use part vegetable shortening.
Dinner's Ready! Wednesday 10/7
I am wondering if there are any Serious Eaters out there who eat their main meal at noon? I am retired and living on a farm in the midwest, where I often fix our larger meal of the day at noon. Today I used the last of my garden's Roma tomatoes and basil from my son's MPLS garden. I made a lovely sauce for the fettucinne purchsed earlier this summer from the Sunrise Bakery in Hibbing, MN. This evening it will be something light - perhaps popcorn - while we watch the Twins beat the Yankees.
Cook the Book: 'The Craft of Baking'
My favorite dessert is the chocolate birthday cake my granddaughter decorated for me this weekend.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
Big City Slider Station got a workout tonight. My kids and I love to make some sliders whenever we are all together, becoming kind of a "must do".
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
The bf and I had a pretty decent Mexican meal, although I kept it light--for some terrible reason I am going for a long run tomorrow morning!
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
15 different banchan! I'm jealous.
We had meatloaf, broccoli, and asparagus.
Cook the Book: 'Good Eats: The Early Years'
Every other Thanksgiving we visit my grandparent's ranch in south Texas. Eating the traditional dishes that my grandma makes is a great annual activity. We usually end up with lots of extended family over, including a couple that owns a vineyard and brings their wine with them. They always arrive with the air that they've been tasting it already...
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
We ate at our favorite Korean restaurant. I had ojinguh bokkeum -- stir fried squid, red and green peppers, carrots, and onions in a slightly sweet, garlicky chili pepper sauce. 15 dishes of excellent banchan and a plate of mandoo. Husband had bulgogi.
Favorite New Recipes
I've become addicted to puff pastry. Not one recipe, but a multitude of variations. I've been buying a lot of butter lately.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
Pizza. Started the dough this morning so it was perfect; caramelized onions, bacon, mushrooms, and gorgonzola. Wine. Tomorrow is the capon with the fixings, and rice pudding for dessert. More wine. The gravlax for an appetizer is almost ready. My favorite day has arrived. Happy Thanksgiving to y'all.
Favorite New Recipes
Nothing recently has been transcendent. But I've also been doing a lot of work on my own recipes.
I've never given much thought to where a new recipe comes from. Sometimes it's a page in a cookbook I've overlooked in the past. But mostly it just comes at me from a random place. I'll mention how I enjoy eating an asian pear, and then a friend will tell me about this amazing salad they make with a pear balsamic reduction vinaigrette.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
made iri-tofu over rice to keep calories down (unintentionally vegan), but ate a piece of leftover birthday cake for dessert so not so successful in controlling calories.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
We make pizza every year on Thanksgiving Eve. This year, we did a stove top version.
Favorite New Recipes
I love Extra Crispy Waffles because they're very light and you don't have to have too many ingredients on hand to make them.
Extra Crispy Waffles
2 cups Bisquick
1 egg
1/3 to 1/2 cup vegetable oil
1-1/3 cups club soda (fresh)
1/4 tsp vanilla extract (optional but good)
A little sugar
Mix ingredients well with a whisk. Pour 1/4 cup onto waffle iron and cook.
Great with a little butter and sifted powdered sugar.
Thanksgiving eve---What could possibly be for dinner? Nov. 25th
we went out. after marathon cooking for two days, i needed to get off my feet and have someone else do the dishes. so i had a reuben, french fries and two beers, and tipped the server mighty well.
Cook the Book: 'Good Eats: The Early Years'
We have a big family and cook 3 turkeys to feed the crowd. One of them is cooked outdoors since we run out of oven space. The first time I fried a turkey on my own I couldn't seem to get the oil hot enough. After a while, I finally noticed the probe wasn't far enough in the oil. After a frantic attempt to now cool down the pot (setting it on bricks in the grass and hosing the outside with water - not too smart), it finally cooled down enough and when we finally checked the bird, it was perfect.
These days I now cook the bird on my Weber. It's way more predictable!
Cook the Book: 'Good Eats: The Early Years'
Every year I grab whomever is in my unit at Dland to treat them to a Thanksgiving dinner. The reason being that for about 4 years I had to work on Thanksgiving and Xmas and know what its like trying to find somewhere to eat on that day. So it has become a tradition to invite all the guys who had to work that day and couldn't go home.
Cook the Book: 'Good Eats: The Early Years'
My story is; I was born on Thanksgiving. No one had dinner that fateful day!
Cook the Book: 'Good Eats: The Early Years'
Story, story, story, story. I wish I had a good one for you. All I know is that the best food always was done by my Grandmother. Southern cooking and all. She learned from the best. Her dumplings are legendary.
Cook the Book: 'Good Eats: The Early Years'
My mom made really good gravy. I think I was in second grade. I was so excited about it, I got up in front of my class and told them about it. Not much of a story unless you know my mom and her cooking repertoire.
Cook the Book: 'Good Eats: The Early Years'
I can't say I have any particularly interesting stories. My parents never did the thanksgiving thing until I was at least in jr high and even now i'm not sure we really have a handle on it. this year i'm doing it, we'll see how it goes.
Cook the Book: 'Good Eats: The Early Years'
I was transporting a cooked turkey with the fixings to a friend's house. When I got there the gravy had spilled all over the trunk of my car. I had to clean the trunk and run home to see what kind of gravy I had in my freezer, couldn't serve turkey and fixin's without gravy. sharonaquilino(at)hotmail(dot)com
Cook the Book: 'Good Eats: The Early Years'
I was newly married and it was my first attempt at cooking a turkey. I was completely repulsed by the gizzards and neck. So much so that I really couldn't even eat any turkey. I'm over that now.
Cook the Book: 'Good Eats: The Early Years'
A couple of years ago, we decided to forgo the turkey and have a roast and Yorkshire pudding, with all the trimmings. My mom popped the pud in the oven and unexpectedly had to leave for a few minutes, putting my sister and me in charge of watching said pudding. Well, it was ready and my sister grabbed it out of the oven and the pudding took flight out of the pan and flew across the kitchen, landing broken on a (thankfully) clean floor mat. I just remember that time stopped and the look of utter shock on both of our faces. We pieced the pudding back into the pan before mom got back.....we were going to keep it secret until she finally commented that she didn't do a good job because of all the cracks. We fessed up and had a good laugh
Cook the Book: 'Good Eats: The Early Years'
Update on the AB smoked turkey that I have been worshipping and coddling for 5 days. We put it in the smoker and after about an hour the new, fancy smoke box thingie malfunctioned, the wood and the turkey caught fire and I thought all was lost. We wiped the smoke off the bird and realized its bottom really didnt need to see the light of day so we just kept cooking and it is out now and resting. Havent tried it yet but I am hopeful.
Cook the Book: 'Good Eats: The Early Years'
A couple thanksgivings ago some friends of mine decided to make a turducken. I think they liked the idea of it more than they really wanted to eat one, and none of them were (or are) particularly avid or experienced cooks. Anyway, they approached it sortof casually in terms of avoiding cross contamination and deciding when it was finished cooking. Turns out, that much meat takes longer to cook than you might assume. End result: awful food poisoning.
I am making thanksgiving dinner for the first time for my family this year, and that story helps me to calm down about the whole thing. As long as I don't sicken everyone, I am doing better than my friends did. Hooray for the instant-read thermometer! And non-amalgamated poultry.
Cook the Book: 'Good Eats: The Early Years'
My favorite thing about Thanksgiving, or any holiday really, is when the extended family leaves and my parents, siblings, and I all come back to the table again to REALLY eat.
Cook the Book: 'Good Eats: The Early Years'
I was living in France last thanksgiving and it was probably the best thanksgiving I have ever had the pleasure of organizing and attending. We had all the fixings and we made pilgrim hats and indian headdresses and all of our European friends wore them and stuffed their faces!
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This is not a recipe, but a bright, shiny new LeCruset Dutch Oven. Tonight we used the lovely vessel for short ribs. To die for. Tomorrow I'll use it to cook mashed potatoes. It even worked for Deb's Rice Krispie bars with browned butter. The kettle has the white porcelin interior, so it is easy to keep an eye on your browning butter. I'll be taking this pot with me the rest of my life, even when my arthritic hands don't have the strenght to lift it.