There is something to be said about the people in my life, and the little gestures they perform. For example, on my very recent trip to small town south of St. Louis to visit my fiance's family, we spent the last 50 miles of the journey driving 30 miles per hour through a freak, but never the less shitty to drive through, blizzard. It took us the better part of two hours to travel that last stretch and when we finally arrived at my future in-laws home, white knuckled and stiff from hours of way to intense driving, we were given lots of hugs, delicious food, and whiskey to calm our nerves. We welcomed all of those things with wide open arms!
On returning from that trip my daughter had taken on the cold of the century, and inevitably passed it onto me. I could do nothing but ache, cough, and sleep, leaving my still ill child deprived of the extra care I so wanted to give her. She was slowly recovering, and bored with my demeanor. My mother could see the signs, and jumped right in, not skipping a beat. She spooned out medicines, made tea, comforted us all the while giving Addie her full attention, cooked breakfast, did laundry, and allowed me to soundly sleep, alone, without a child bouncing on my back, which I hadn't experienced in a week. I am still in a groggy state, and still have no idea how she does that. But being able to sleep when you are ill and desperate for a good chunk of sleep time is non refundable. It is priceless.
Then there is Jeremy. His support for my cooking is relentless, which always leaves me feeling dumbfounded and wishful that I gave myself the same credit. He respects my distaste for pre-made foods, and no longer suggests we buy already- made- biscuits in a tube for future biscuit and gravy en devours. As I sat slumped over in a chair, fever raging and no energy to do ever the most mundane tasks, he made me chicken noodle soup. Not chicken soup from a can, but his grandmother's chicken noodle soup. While he chopped veggies and shredded chicken in the kitchen, occasionally appearing at my side to ask about mincing or not mincing the fresh rosemary, to taste the soup as it was in progress. To allow me to be part of the cooking process even though I couldn't make myself lift from my chair, that is what I am so grateful for. Sipping that piping hot soup while my fever was giving me the chills, and I couldn't keep my eyes open, was so comforting. Tasting the carrots, celery, onions, garlic, and fresh herbs he so kindly prepared, forming a sweet and healing broth allowed me to slip into a coma of feverish sleep for most of a day.
These are the kindest of kind gestures that matter. They are the ones that I want to remember to do throughout the day, no matter how busy or distracted I may be. I am so thankful for the spare beds people have given us to crash on during our travels. For the food and drinks we share with them. For the warm hospitality they share with us. It's amazing, humbling, and keeps us human. It breaks us form our lives sometimes operating like well oiled machinery. It is life and it is good. Thank you to everyone for being a part of our lives, no matter how big or small, because it all has a lasting impact. I love and thank you all! To show some gratitude, I'm sharing a humbling but soothing hot toddy recipe that I have been making as a night cap for friends to ease the brisk nights.
1 ounce or so of whiskey ( my new favorite is an organic whiskey distilled in Chicago called, Lion's Pride)
A big wedge of fresh lemon
1-2 tablespoons of honey
In your favorite mug combine the whiskey and honey. Muddle and squeeze the lemon wedge into the whiskey and honey. Pour hot water over everything and allow the ingredients to steep for a minute or two. Give it all a good stir, sip, and have a wonderful new year! Belly up!!
Wednesday, January 2, 2013
Tuesday, December 25, 2012
Homespun P.B. Cups with Garam Masala & Honey
I wanted to sneak in another edible gift recipe this week. For all of you last minute gift seekers, this will do it! I've been thinking about making homemade peanut butter cups, but after browsing over recipes, I wasn't feeling inspired. Traditionally you would make the chocolate cup, most commonly out of chocolate chips. Then you would fill them with a peanut butter and powdered sugar filling. The end product is great don't get me wrong, but if I'm going to make these, I'm really going to make these well. I was pondering different fillings, or different chocolates, but I wasn't making progress. Then my coworker gave me a spoonful of Asian Jazz Yumbutter. Whoa baby.
Produced by the OM Boys Food Movement in Madison Wisconsin, this peanut butter is not only the best peanut butter I have ever tasted, but every time you buy a jar you help put an end to malnutrition in developing countries. Check out their website, www.yumbutter.com and get the lowdown. Asian Jazz Yumbutter is ground from peanuts grown in the US and blended with cumin, turmeric, cayenne pepper, garlic, sea slat, and love. I just received my first case at the Co-op (check out the deli cooler), and we've already sold several!! As you can imagine, it sparked visions of alternative peanut butter fillings for my homemade peanut butter cups.
I settled on peanut butter ground fresh here at the Cook County Whole Foods Co-op. You can't beat freshly ground peanut butter,or so I thought. (I will note that fresh ground peanut butter reacts very differently than other peanut butters. The flavor is remarkable, but it lacks the creaminess of jarred peanut butter. I thought it made the filling a little on the dry side, but the flavor was great. I would suggest using a creamy, all natural peanut butter from a jar. One of my favorite things about blogging about food is that it is one part writing, one part cooking, and one part chemistry. Some times recipes work out, and sometimes there is room for further exploration.) After my Yumbutter experience I knew I wanted to add some subtle spice to the peanut filling, and I settled on Garam Masala. This spice blend contains black pepper, cloves, cinnamon, cumin, and cardamon. The flavors make me think of apple pie, or spiced cider. I also wanted to make the filling sweet, but not too sweet. I settled on sweetening the peanut filling with honey. This gave the filling the sweetness it needed, and I flavor of the honey paired well with the Garam Masala. I should also mention that I used equal parts dark and milk chocolate, but you could use one or the other, depending on your preference.
Homespun P.B. Cups
8 ounces dark chocolate
8 ounces milk chocolate
3/4 cup creamy peanut butter
1/4 cup honey
1/4 tsp Garam Masala
1 tsp vanilla
1/4 tsp salt
Prepare a mini muffin pan with liners. The recipe yields one 24 count mini muffin pan's worth of P.B. cups.
Over a double boiler, melt the chocolate. Spoon a teaspoon full of the melted chocolate into each muffin cup and swirl it around with the backside of a small spoon. You want to get the chocolate up the sides, making sure you have a thick layer of chocolate on the bottom as well as the sides. (This part is the most involved, and I promise it gets better after this.) Allow the cups to harder in the fridge for about 10 minutes.
Prepare the peanut butter filling by mixing the P.B, honey, Garam Masala, honey, vanilla, and salt.
Place a spoonful of the filling in each cup, filling it about 3/4 full- leave enough space to cover with chocolate.
Spoon a half of a teaspoon or so of chocolate over the filling, sealing the filling in, finishing the chocolate cup.
Sprinkle tops with flakes of sea salt, or garnish with a roasted peanut. Allow to chill in the fridge until set, about 10 minutes. Share with friends, family, and radio hosts! Belly up!!
Produced by the OM Boys Food Movement in Madison Wisconsin, this peanut butter is not only the best peanut butter I have ever tasted, but every time you buy a jar you help put an end to malnutrition in developing countries. Check out their website, www.yumbutter.com and get the lowdown. Asian Jazz Yumbutter is ground from peanuts grown in the US and blended with cumin, turmeric, cayenne pepper, garlic, sea slat, and love. I just received my first case at the Co-op (check out the deli cooler), and we've already sold several!! As you can imagine, it sparked visions of alternative peanut butter fillings for my homemade peanut butter cups.
I settled on peanut butter ground fresh here at the Cook County Whole Foods Co-op. You can't beat freshly ground peanut butter,or so I thought. (I will note that fresh ground peanut butter reacts very differently than other peanut butters. The flavor is remarkable, but it lacks the creaminess of jarred peanut butter. I thought it made the filling a little on the dry side, but the flavor was great. I would suggest using a creamy, all natural peanut butter from a jar. One of my favorite things about blogging about food is that it is one part writing, one part cooking, and one part chemistry. Some times recipes work out, and sometimes there is room for further exploration.) After my Yumbutter experience I knew I wanted to add some subtle spice to the peanut filling, and I settled on Garam Masala. This spice blend contains black pepper, cloves, cinnamon, cumin, and cardamon. The flavors make me think of apple pie, or spiced cider. I also wanted to make the filling sweet, but not too sweet. I settled on sweetening the peanut filling with honey. This gave the filling the sweetness it needed, and I flavor of the honey paired well with the Garam Masala. I should also mention that I used equal parts dark and milk chocolate, but you could use one or the other, depending on your preference.
Homespun P.B. Cups
8 ounces dark chocolate
8 ounces milk chocolate
3/4 cup creamy peanut butter
1/4 cup honey
1/4 tsp Garam Masala
1 tsp vanilla
1/4 tsp salt
Prepare a mini muffin pan with liners. The recipe yields one 24 count mini muffin pan's worth of P.B. cups.
Over a double boiler, melt the chocolate. Spoon a teaspoon full of the melted chocolate into each muffin cup and swirl it around with the backside of a small spoon. You want to get the chocolate up the sides, making sure you have a thick layer of chocolate on the bottom as well as the sides. (This part is the most involved, and I promise it gets better after this.) Allow the cups to harder in the fridge for about 10 minutes.
Prepare the peanut butter filling by mixing the P.B, honey, Garam Masala, honey, vanilla, and salt.
Place a spoonful of the filling in each cup, filling it about 3/4 full- leave enough space to cover with chocolate.
Spoon a half of a teaspoon or so of chocolate over the filling, sealing the filling in, finishing the chocolate cup.
Sprinkle tops with flakes of sea salt, or garnish with a roasted peanut. Allow to chill in the fridge until set, about 10 minutes. Share with friends, family, and radio hosts! Belly up!!
Friday, December 14, 2012
Sugar Cookies with Chocolate & Peppermint
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| the cutout cookie army |
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| the finished product! |
Sugar Cookie Cutouts with Chocolate & Peppermint
Cookies:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
2 Tbl sour cream
1 tsp vanilla extract
Topping:
bittersweet chocolate, melted
candy canes, crushed
Preperation:
Sift first 3 ingredients into a medium bowl. Using an electric mixer, beat the butter and 1 cup sugar in a large bowl and blend well. Add egg, sour cream, and vanilla, and beat for about 1 minute. Beat dry ingredients in 2 additions until just blended. Gather dough together, divide in half. Flatten each half into a disk, wrap in plastic and chill1 hour. (Can be made 1 day ahead. Keep chilled. Softened dough slightly at room temperature before rolling out.)
Line baking sheets with parchment paper. Sprinkle work surface and top of dough with additional sugar. Working with 1 disk at a time, roll out dough to 1/4 inch thickness (dough will be very soft). Using assorted 2 to 3 inch cookie cutters, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart. Gather scraps and roll out on a sugared surface and cut out more cookies. Repeat until all the dough is used. Chill all cookies on baking sheets at least 15 minutes and up to 1 hour.
Preheat oven to 350 degrees. Bake cookies, 1 sheet at a time, until light golden at edges, about 12 minutes. Transfer cookies to racks and cool completely.
Melt with chocolate in a double boiler, being careful to remove the chocolate when it is almost done. Finish stirring the chocolate until it is smooth. Drizzle the cooled cookies with chocolate. Alternately, you could dip half of the cookie in the chocolate. Before the chocolate has cooled and set, sprinkle with crushed peppermint candy canes. Belly up!!
Monday, December 10, 2012
Espresso Shortbread
Christmas is very near. I become over-zealous about making homemade gifts around this holiday, especially ones that are to be eaten. I can't help it. To combat this craze, I have decided to blog away on as many edible gift recipes as I can. Everyone needs an outlet, right? I'll be tucking a jar of spiced white peach jam, which I blogged about back in July, into everyone's stocking this year. The spices of the jam; ginger, cinnamon, cardamon and allspice are warming and welcoming into the snowy holiday. I'll also be making dozens of cookies which will both overwhelm and over- sugar my family. One of my favorite cookies is shortbread. This versatile, buttery cookie can be a vehicle for many flavors, my favorite being espresso. Each cookie ends up tasting like a wonderful, sweet cup of espresso which I love so very much. Using ground espresso beans gives these cookies the intense coffee flavor and a delicate crunch.
Espresso Shortbread
1 cup unsalted butter, softened
2/3 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup ground espresso
1/2 teaspoon sea salt
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. On low speed, mix in the flour, espresso, and salt until just combined Form the dough into a disk, wrap in plastic, and chill for at least 2 hours.
Preheat the oven to 300 degrees. Roll the dough between two sheets of plastic wrap or wax paper to 1/4 inch thick. Using a sharp knife, cut the shortbread into 2 inch squares and place them 1 inch apart on ungreased baking sheets. Prick the shortbread with a fork and bake until pale golden around the edges, 20 to 24 minutes. Cool completely on a wire rack.
To make chocolate dipped or chocolate drizzled espresso shortbread, melt 2 1/2 ounces bittersweet chocolate, remove it from the heat, and add another 1 1/2 ounces chopped bittersweet chocolate. Stir continuously until the chocolate is at room temperature. Dip each cookie halfway into melted chocolate, then place them on a wire rack and let stand undisturbed until the chocolate sets, about 2 hours.
Serve with a well made cup of java! Belly up!!
*these cookies may provoke a rowdy afternoon if consumed by children
Espresso Shortbread
1 cup unsalted butter, softened
2/3 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup ground espresso
1/2 teaspoon sea salt
Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. On low speed, mix in the flour, espresso, and salt until just combined Form the dough into a disk, wrap in plastic, and chill for at least 2 hours.
Preheat the oven to 300 degrees. Roll the dough between two sheets of plastic wrap or wax paper to 1/4 inch thick. Using a sharp knife, cut the shortbread into 2 inch squares and place them 1 inch apart on ungreased baking sheets. Prick the shortbread with a fork and bake until pale golden around the edges, 20 to 24 minutes. Cool completely on a wire rack.
To make chocolate dipped or chocolate drizzled espresso shortbread, melt 2 1/2 ounces bittersweet chocolate, remove it from the heat, and add another 1 1/2 ounces chopped bittersweet chocolate. Stir continuously until the chocolate is at room temperature. Dip each cookie halfway into melted chocolate, then place them on a wire rack and let stand undisturbed until the chocolate sets, about 2 hours.
Serve with a well made cup of java! Belly up!!
*these cookies may provoke a rowdy afternoon if consumed by children
Monday, November 26, 2012
Turkey, Kale, & Wild Rice Soup
Thanksgiving was wonderful, and I hope everyone had a marvelous holiday of eating and gathering with friends and family! I am so thankful for so many things! My family, my giddy and magnificent daughter, my soon- to- be husband, our new homestead, inches upon inches of snow, and succeeding in my life here in the northern most reaches of the north shore of Lake Superior to name a few things. I am also thankful for everyone who helped along the way, to get me where I am right now. Life is awesome and it somehow feels like it's only just beginning....
Leftover turkey is humble, yet most are grateful for it. It's versatility is endless. Turkey sandwiches are probably on the menu for many folks this week. I thought I'd add a new recipe to the leftover turkey category. I am forever trying to add an element of healthiness to our everyday eating which you'll get a glimpse of in the following recipe. We are a pretty healthy bunch, but there is always room for improvement. Eating real, whole foods is our main goal. Paying attention to quantity and quality. For instance, a whole pie may not be the best choice for breakfast. A slice would be better. But if you did over indulge in a whole pie, tomorrow is a new day. It's best if that pie is homemade and not some weird pastry made by a lady named Sarah Lee. I think that eating should be enjoyable, and balancing that factor with trying to stay in shape and eating well in the hustle and bustle of everyday life can be a challenge. I start by stocking our fridge with healthy choices. I seldom buy soda, candy, or packaged foods. If it's not available in our house, chances are greater that we won't be consuming it. I always have on hand plenty of fresh fruits and vegetables. They play a major role in my everyday cooking. It's easy to put together a recipe such as the following, when you have great ingredients on hand.
Turkey, Kale & Wild Rice Soup:
2 pieces of bacon, chopped (optional)
1 small onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 small sprig rosemary, minced
1 tsp dried thyme
1 tsp dried sage
6 cups chicken stock
1/2 cup white wine
2 cups left over turkey, chopped
2 cups cooked wild rice
1 small bunch kale, chopped
sea salt, to taste
black pepper, to taste
In a large stock pot, over medium heat, saute the bacon until crisp and golden. Remove the bacon from the pot, leaving the bacon fat. You can omit this step and start with a drizzle of olive oil in a large stock pot over medium heat. Add the onion, celery, and carrot to the fat or olive oil and saute about 5 minutes, or until the onions just begin to turn translucent. Add the garlic and the herbs and saute a few minutes more. Add the wine and deglaze the pan. Add the stock, turkey, and the wild rice and reduce the heat to medium low. Allow everything to simmer together about 10 minutes. Add the kale and simmer an additional 10 minutes. Taste the soup and adjust the flavors, adding sea salt and black pepper to taste.
Garnish the soup with fresh lemon zest, chili flakes, and/ or Parmesan cheese. A drizzle of toasted sesame oil and some fresh chives would be equally nice.
A few add ins to play around with; a cup of roasted cherry tomatoes, a variety of root veggies (parsnips and golden beets along with the carrots), or using a different grain in place of the wild rice such as red quinoa or barley. Have fun creating a wonderful bowl of soup! Belly up!!
Leftover turkey is humble, yet most are grateful for it. It's versatility is endless. Turkey sandwiches are probably on the menu for many folks this week. I thought I'd add a new recipe to the leftover turkey category. I am forever trying to add an element of healthiness to our everyday eating which you'll get a glimpse of in the following recipe. We are a pretty healthy bunch, but there is always room for improvement. Eating real, whole foods is our main goal. Paying attention to quantity and quality. For instance, a whole pie may not be the best choice for breakfast. A slice would be better. But if you did over indulge in a whole pie, tomorrow is a new day. It's best if that pie is homemade and not some weird pastry made by a lady named Sarah Lee. I think that eating should be enjoyable, and balancing that factor with trying to stay in shape and eating well in the hustle and bustle of everyday life can be a challenge. I start by stocking our fridge with healthy choices. I seldom buy soda, candy, or packaged foods. If it's not available in our house, chances are greater that we won't be consuming it. I always have on hand plenty of fresh fruits and vegetables. They play a major role in my everyday cooking. It's easy to put together a recipe such as the following, when you have great ingredients on hand.
Turkey, Kale & Wild Rice Soup:
2 pieces of bacon, chopped (optional)
1 small onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 small sprig rosemary, minced
1 tsp dried thyme
1 tsp dried sage
6 cups chicken stock
1/2 cup white wine
2 cups left over turkey, chopped
2 cups cooked wild rice
1 small bunch kale, chopped
sea salt, to taste
black pepper, to taste
In a large stock pot, over medium heat, saute the bacon until crisp and golden. Remove the bacon from the pot, leaving the bacon fat. You can omit this step and start with a drizzle of olive oil in a large stock pot over medium heat. Add the onion, celery, and carrot to the fat or olive oil and saute about 5 minutes, or until the onions just begin to turn translucent. Add the garlic and the herbs and saute a few minutes more. Add the wine and deglaze the pan. Add the stock, turkey, and the wild rice and reduce the heat to medium low. Allow everything to simmer together about 10 minutes. Add the kale and simmer an additional 10 minutes. Taste the soup and adjust the flavors, adding sea salt and black pepper to taste.
Garnish the soup with fresh lemon zest, chili flakes, and/ or Parmesan cheese. A drizzle of toasted sesame oil and some fresh chives would be equally nice.
A few add ins to play around with; a cup of roasted cherry tomatoes, a variety of root veggies (parsnips and golden beets along with the carrots), or using a different grain in place of the wild rice such as red quinoa or barley. Have fun creating a wonderful bowl of soup! Belly up!!
Tuesday, November 20, 2012
Eat your way thru Thanksgiving!
As per request from the lovely pair of ladies whom I have the joy of chatting with on WTIP this morning, I have put together some tips, quick recipes, and menu suggestions for Thanksgiving. We tried to d-mystify the roasting of the bird, stuffing options, and what to choose for a side- questions on the air this morning. I think it went pretty well. We all felt a longing for roasted turkey and all the fixings in our bellies immediately after our Thanksgiving conversations!
The turkey. I view this big bird as I would a chicken. It's just bigger, and requires a bit of prep work before it gets roasted. I use a brine for the turkey. A brine can be as simple as 1 cup of salt and 1 cup of sugar per 2 gallons of water. You can modify the brine by steeping herbs and spices in the liquid, replacing the sugar for brown sugar, molasses, or maple syrup, or by switching up the liquids used for, say a 6 pack of Guinness or a flavorful chicken stock. If you have never brined before, stick with the simple recipe above. The brine will add moisture and flavor to your bird, so you can throw away the turkey baster. For a 14-16 pound bird, submerge the turkey, breast side down in the brine overnight. This can be done in a clean 5 gallon bucket stored in the fridge. The following morning, remove the bird from the brine, rinse inside and out, and place in your roasting pan. Preheat your oven to 500 degrees. Pat the turkey dry with paper towels, and liberally coat the skin with olive oil. You can put some aromatics in the cavity of your turkey at this point. Think sprigs of rosemary, sage, thyme, and maybe a lemon cut in half. Roast the turkey at 500 degrees for 30 minutes. Reduce the heat to 350 degrees and continue to roast the turkey until the internal temperature in the thickest part of the breast reaches 155 degrees. If the skin on the breast begins to brown too much, cover the skin with foil or strips of bacon.
The stuffing. If you have a tradition of cooking the stuffing inside the turkey then you should go for it. I prefer to bake mine in a baking dish for I can get a bread pudding like consistency with a buttery crisp top, much like a savory bread pudding. Here's a simple stuffing recipe:
Melt one stick of butter in a large skillet over medium heat. Add 2 cups of each diced onion and celery. Saute a few minutes, then add 1 tablespoon each minced sage, thyme, and garlic. Season with salt and black pepper and continue to saute until the onions start to become translucent. Add 3 cups of chicken stock to the pan and set aside. In a large bowl mix together 3 eggs and 1 cup of cream. Add 16 cups of cubed, stale bread, then pour in the veggie/stock mixture. Transfer to a buttered baking dish, dot with butter, cover and bake for 30 minutes at 350 degrees. Uncover the pan and bake until the top is golden, about 20 more minutes. To this simple stuffing recipe you can add in your favorites. I like crisped bacon and sauteed kale, or wild rice and goat cheese. You could also try sauteed apples or pears and toasted pecans.
The sides. I like to keep these pretty simple, or ask my dinner peeps to bring a dish to pass. Some easy options I'm planning on this year are horseradish mashed potatoes, sauteed brussel sprouts with blue cheese, and savory scones. The key to keeping the sides simple is to keeping the ingredients high quality. For the best mashed potatoes I use Yukon Gold potatoes for their buttery flavor. The brussels sprouts will roast in the oven with a simple drizzle of olive oil and sea salt with blue cheese crumbles added at the end of roasting. I prefer making savory scones not only because they are so buttery, flaky and delicious, but also because I never end up having the space or time to deal with yeast doughs.
Dessert. This year I am embarking on a pie marathon. Well, not really, but I am making several pies, and I plan on eating a piece of each, even if that means for breakfast the days following Thanksgiving. The key to a better pecan pie, toast and chop the pecans. Toasting the pecans brings out their flavor and chopping them disperses them evenly throughout the custard. I also like to substitute grade 'B' maple syrup for the corn syrup used in traditional pecan pie recipes. I have a plan for building a better pumpkin pie containing a layer of cheesecake, a layer of traditional pumpkin pie custard, and then topped with a crunchy- nutty stuesel. I'll keep you posted on this pie later.
Food and Wine magazine, 101cookbooks.com, food network, and many other resources will be available for you Thanksgiving day if googling assistance is needed. Remember that eating should be fun. Enjoy your Thanksgiving! Belly up!!
The turkey. I view this big bird as I would a chicken. It's just bigger, and requires a bit of prep work before it gets roasted. I use a brine for the turkey. A brine can be as simple as 1 cup of salt and 1 cup of sugar per 2 gallons of water. You can modify the brine by steeping herbs and spices in the liquid, replacing the sugar for brown sugar, molasses, or maple syrup, or by switching up the liquids used for, say a 6 pack of Guinness or a flavorful chicken stock. If you have never brined before, stick with the simple recipe above. The brine will add moisture and flavor to your bird, so you can throw away the turkey baster. For a 14-16 pound bird, submerge the turkey, breast side down in the brine overnight. This can be done in a clean 5 gallon bucket stored in the fridge. The following morning, remove the bird from the brine, rinse inside and out, and place in your roasting pan. Preheat your oven to 500 degrees. Pat the turkey dry with paper towels, and liberally coat the skin with olive oil. You can put some aromatics in the cavity of your turkey at this point. Think sprigs of rosemary, sage, thyme, and maybe a lemon cut in half. Roast the turkey at 500 degrees for 30 minutes. Reduce the heat to 350 degrees and continue to roast the turkey until the internal temperature in the thickest part of the breast reaches 155 degrees. If the skin on the breast begins to brown too much, cover the skin with foil or strips of bacon.
The stuffing. If you have a tradition of cooking the stuffing inside the turkey then you should go for it. I prefer to bake mine in a baking dish for I can get a bread pudding like consistency with a buttery crisp top, much like a savory bread pudding. Here's a simple stuffing recipe:
Melt one stick of butter in a large skillet over medium heat. Add 2 cups of each diced onion and celery. Saute a few minutes, then add 1 tablespoon each minced sage, thyme, and garlic. Season with salt and black pepper and continue to saute until the onions start to become translucent. Add 3 cups of chicken stock to the pan and set aside. In a large bowl mix together 3 eggs and 1 cup of cream. Add 16 cups of cubed, stale bread, then pour in the veggie/stock mixture. Transfer to a buttered baking dish, dot with butter, cover and bake for 30 minutes at 350 degrees. Uncover the pan and bake until the top is golden, about 20 more minutes. To this simple stuffing recipe you can add in your favorites. I like crisped bacon and sauteed kale, or wild rice and goat cheese. You could also try sauteed apples or pears and toasted pecans.
The sides. I like to keep these pretty simple, or ask my dinner peeps to bring a dish to pass. Some easy options I'm planning on this year are horseradish mashed potatoes, sauteed brussel sprouts with blue cheese, and savory scones. The key to keeping the sides simple is to keeping the ingredients high quality. For the best mashed potatoes I use Yukon Gold potatoes for their buttery flavor. The brussels sprouts will roast in the oven with a simple drizzle of olive oil and sea salt with blue cheese crumbles added at the end of roasting. I prefer making savory scones not only because they are so buttery, flaky and delicious, but also because I never end up having the space or time to deal with yeast doughs.
Dessert. This year I am embarking on a pie marathon. Well, not really, but I am making several pies, and I plan on eating a piece of each, even if that means for breakfast the days following Thanksgiving. The key to a better pecan pie, toast and chop the pecans. Toasting the pecans brings out their flavor and chopping them disperses them evenly throughout the custard. I also like to substitute grade 'B' maple syrup for the corn syrup used in traditional pecan pie recipes. I have a plan for building a better pumpkin pie containing a layer of cheesecake, a layer of traditional pumpkin pie custard, and then topped with a crunchy- nutty stuesel. I'll keep you posted on this pie later.
Food and Wine magazine, 101cookbooks.com, food network, and many other resources will be available for you Thanksgiving day if googling assistance is needed. Remember that eating should be fun. Enjoy your Thanksgiving! Belly up!!
Tuesday, November 13, 2012
Shepard's Pie
As the snow comes and goes, I hardly notice as I sit in front of our wood stove, snuggled between a lazy Labrador and a sleepy four year old. It is this rare moment when I seize the opportunity to have total control of the television remote, and watch cooking shows. I know, I know, I usually read a book, but I have been deprived of television for nearly 10 years. I quickly make notes as I watch cast iron cooking, Greek cooking, some guy who travels around and eats grilled meat, and etc....Okay, it becomes mindless very quickly, and the fire is dwindling, and my four year old found a whoopie cushion, and so off goes the t.v., and back comes reality. I liked the ideas of the cast iron cooking show. I have a set of cast iron skillet, passed down from my grandparents, very well seasoned, and very ready to be used.
I settled on Shepard's pie. I had some ground lamb I had gotten from a barter a month ago. I love how bartering is so embraced in rural northern Minnesota. Give a friend a ride and swap some lamb meat. It has been a while since I have eaten lamb. I had forgotten how tender and delicious it is. I sauteed the lamb, then set it aside. I poured out all but a few tablespoons of the fat and left it in the pan. I then caramelized onions, celery, and carrots in the lamb fat. While the caramelizing was happening, I boiled equal parts cauliflower and Yukon gold potatoes in salted water. I really like eating cauliflower this way. The cauliflower adds a bit of earthy vegetable-ness, and the Yukon gold potatoes lend their buttery-ness to create a great mash to top the Shepard's pie with.
It all came together very easily. There were minimum spices; salt, black pepper, and some cinnamon in the lamb and vegetable mixture. I used freshly grated asiago cheese in the cauliflower/ potato mash, and topped the whole pie with extra grated asiago. I served it right out of the skillet, and it was the perfect ending to a busy, wintery day.
Shepard's Pie
1 pound ground lamb
1 onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
1 Tbl flour
1 tsp cinnamon
3/4 cup red wine
1/2 cup chicken or beef stock
sea salt and black pepper to taste
The topping
1 pound fresh cauliflower, cut into medium florets
1 pound Yukon gold potatoes, large dice
4 Tbl butter
4 Tbl sour cream
1/4 cup Asiago cheese, grated
sea salt
You'll want to pre-heat the skillet on medium-high heat. Add the lamb and saute until golden brown. Remove the lamb from the skillet, and drain off all of the fat except a few tablespoons. Add the onion, celery, and carrots and caramelize until they are golden around the edges. Add the garlic, cinnamon and flour and saute a few minutes to caramelized the garlic and cook the flour a bit. Slowly add the red wine (I used an Australian Syrah), all the while slowly stirring. Add the stock, and give it one last stir making sure it is all combined. Turn the heat down to low, and allow the mixture to reduce a bit and for the flour to completely do its thickening, about 5 minutes. If the mixture seems too thick, add more stock. You also don't want the mixture to be too wet, or it will bubble and ooze out of the pan while baking in the oven. Give this mixture a taste, adding more cinnamon, sea salt, and black pepper to taste. Turn off the heat, and let this mixture hang out a few minutes while you mash the cauliflower and potatoes.
While all of the above is happening in your cast iron skillet, bring the cauliflower and the potatoes to a boil in salted water. Boil until fork tender, and drain. I used an old fashioned potato masher to mash the potatoes, cauliflower, butter, sour cream and cheese together. Add sea salt to taste. Carefully spread this mixture on top of the mixture in the cast iron skillet. I used an off-set spatula to make a smooth surface, sealing the edges. Top with grated asiago cheese, and bake at 400 degrees until the cheese starts to brown, about 8-10 minutes. Remove the pan from the oven, and allow it to cool for at least 10-15 minutes before you try to cut into it. Waiting that 10-15 minutes is the toughest part of this entire recipe. Your house will be warmer and fragrant from the lamb and cinnamon. I enjoyed this with a glass of the same wine I used in the recipe. Belly up!!
I settled on Shepard's pie. I had some ground lamb I had gotten from a barter a month ago. I love how bartering is so embraced in rural northern Minnesota. Give a friend a ride and swap some lamb meat. It has been a while since I have eaten lamb. I had forgotten how tender and delicious it is. I sauteed the lamb, then set it aside. I poured out all but a few tablespoons of the fat and left it in the pan. I then caramelized onions, celery, and carrots in the lamb fat. While the caramelizing was happening, I boiled equal parts cauliflower and Yukon gold potatoes in salted water. I really like eating cauliflower this way. The cauliflower adds a bit of earthy vegetable-ness, and the Yukon gold potatoes lend their buttery-ness to create a great mash to top the Shepard's pie with.
It all came together very easily. There were minimum spices; salt, black pepper, and some cinnamon in the lamb and vegetable mixture. I used freshly grated asiago cheese in the cauliflower/ potato mash, and topped the whole pie with extra grated asiago. I served it right out of the skillet, and it was the perfect ending to a busy, wintery day.
Shepard's Pie
1 pound ground lamb
1 onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
1 Tbl flour
1 tsp cinnamon
3/4 cup red wine
1/2 cup chicken or beef stock
sea salt and black pepper to taste
The topping
1 pound fresh cauliflower, cut into medium florets
1 pound Yukon gold potatoes, large dice
4 Tbl butter
4 Tbl sour cream
1/4 cup Asiago cheese, grated
sea salt
You'll want to pre-heat the skillet on medium-high heat. Add the lamb and saute until golden brown. Remove the lamb from the skillet, and drain off all of the fat except a few tablespoons. Add the onion, celery, and carrots and caramelize until they are golden around the edges. Add the garlic, cinnamon and flour and saute a few minutes to caramelized the garlic and cook the flour a bit. Slowly add the red wine (I used an Australian Syrah), all the while slowly stirring. Add the stock, and give it one last stir making sure it is all combined. Turn the heat down to low, and allow the mixture to reduce a bit and for the flour to completely do its thickening, about 5 minutes. If the mixture seems too thick, add more stock. You also don't want the mixture to be too wet, or it will bubble and ooze out of the pan while baking in the oven. Give this mixture a taste, adding more cinnamon, sea salt, and black pepper to taste. Turn off the heat, and let this mixture hang out a few minutes while you mash the cauliflower and potatoes.
While all of the above is happening in your cast iron skillet, bring the cauliflower and the potatoes to a boil in salted water. Boil until fork tender, and drain. I used an old fashioned potato masher to mash the potatoes, cauliflower, butter, sour cream and cheese together. Add sea salt to taste. Carefully spread this mixture on top of the mixture in the cast iron skillet. I used an off-set spatula to make a smooth surface, sealing the edges. Top with grated asiago cheese, and bake at 400 degrees until the cheese starts to brown, about 8-10 minutes. Remove the pan from the oven, and allow it to cool for at least 10-15 minutes before you try to cut into it. Waiting that 10-15 minutes is the toughest part of this entire recipe. Your house will be warmer and fragrant from the lamb and cinnamon. I enjoyed this with a glass of the same wine I used in the recipe. Belly up!!
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