Spring is finally here! I used to loath spring, in its unwillingness to commit- like REALLY commit, to warmer weather. One day spring is so joyous, bringing in the sunshine and the green grass, and the next day it's bringing on the snow. I used to think that spring really needed to get it together. I used to wring my hands each evening trying to predict future forecasts, with my vain attempts shot down by unexpected freezing rain. Ugh. But now, I'm warming up to the spring season. Tulips happen eventually, and spring leads to summer, and we all like summer in northern Minnesota.
Time to think spring I say! Bring on the asparagus and leeks. Bring on the ramps, the sprouts, and the spring greens! I am reminded of my life in rural Wisconsin, when the Holsteins had their first taste of green pastures. Their raw milk taking on a slightly different flavor, hints of flavor from the pastures they are now grazing. When raw milk cheese is made from milk at this time of year, it has a grassier, earthier flavor and a softer texture. I can see it in the raw milk cheddars we are bringing in at the store. The spring produce and the spring cheeses go together like peas and carrots. There is nothing better than pickled spring onions and raw milk cheddar grilled cheese sandwiches.
Another of my favorite spring cheeses is Manchego. Made from sheep's milk, it has a mellow sheep's milk flavor with a buttery-ness that makes for a really great cheese. Since Manchego is a Spanish cheese, I often find myself pairing it with Spanish Chorizo. In thinking about creating a recipe today, I have more of an ingredient list. A pairing of flavors and ingredients that can be swapped out for others, and can be brought together in a flash. Yeah, lets do that. Let's do spring cheese, spring veggies, and keep it all light and delicious.
Let's start with caramelizing leeks- about 2 cups of sliced leeks, (whites only and thoroughly cleaned), in a hot skillet with 2 TBLS olive oil and 1 TBLS butter, and a sprinkling of salt and sugar. Once the leeks have started to take on some color, it is time to add:
lets add asparagus, the stems sliced and the spears left big. Lets also add some premade potato gnocchi (potato dumplings that can be found in most super markets, pre-boil them in salted water just until they start to float, then add to the pan).
Now let's finish things off with a BANG. While the gnocchi and asparagus are browning up, lets add some cured Spanish Chorizo ( this is the kind that is ready to eat, like the kind from OLLI SALUMERIA with smoked paprika), diced- about 1/2 cup. Reduce the heat a bit when you add the chorizo. You don't want to burn it or brown it really, you just want to render out some of those really great flavors, and let them melt into the other ingredients. Once that has happened add:
lets do a good handful of pea sprouts. Kale or spinach would work well to. Remove the skillet from the heat. Give it all a taste, adding salt and pepper if needed. Better yet, add some dried chili flakes. Once you've adjusted the flavors, add a ridiculous amount of shaved Manchego cheese over the top. If you wanted to add some fresh notes, some fresh lemon zest would do well. Serve this thing up family style, right out of the skillet. Enjoy! Belly up!!
Tuesday, March 24, 2015
Tuesday, March 10, 2015
DIY: Homemade Vanilla Extract
Listening to my wise and witty friend and coworker Kim, I have come to many realizations. One is that she is an expert on wellness, hence her profession as a wellness expert at the Co-op. On any given day she can take one look at me and suggest a shot of fish oil and some Joy Tonic to help me get through my day. We discuss tinctures often. She has a recommendation for each of my woes and ailments. The other day she told me how easy it was to make my own tinctures, and that she often makes them at home. The more I thought about making homemade tinctures, the more I thought about how I could incorporate this new found knowledge into my food world. Homemade vanilla extract was my immediate response. Why not steep vanilla beans in alcohol, instead of medicinal herbs? It sounded good, and the more research I did, the more I found that folks have been making their own vanilla extract for quite some time. I had to try my hand at it.
Super Easy. Here's what you'll need:
8oz glass bottle or jar
6-8 vanilla beans
1 cup vodka (you can also use bourbon, rum, or brandy)
1. Slice the vanilla beans in half lengthwise and place in the bottle. It may help to slice the beans into smaller chunks for the ease of getting them in the jar, and that is A- Okay!
2. Pour the vodka over the beans, and make sure they are fully submerged.
3. Shake. Once or twice a week will do.
4. Wait about 8 weeks, and tada, you've just made vanilla extract! You're amazing!
Super Easy. Here's what you'll need:
8oz glass bottle or jar
6-8 vanilla beans
1 cup vodka (you can also use bourbon, rum, or brandy)
1. Slice the vanilla beans in half lengthwise and place in the bottle. It may help to slice the beans into smaller chunks for the ease of getting them in the jar, and that is A- Okay!
2. Pour the vodka over the beans, and make sure they are fully submerged.
3. Shake. Once or twice a week will do.
4. Wait about 8 weeks, and tada, you've just made vanilla extract! You're amazing!
Tuesday, February 10, 2015
I love you, chocolate chip cookies.
Valentine's Day is right around the corner, and I mean like right there at the intersection. So what are you going to do? Flowers? Candy? Movie? All of those are great ideas, and I personally think that the three should make it into your Valentine's Day. But what about those of us who don't live near a theater, or who's sleep deprived and busy lives have us totally exhausted and needing Valentine's Day to be an 'in house' experience. I have just the thing. The BEST chocolate chip cookies. EVER. Chocolate chip cookies radiate love and a dearness that just claims your never ending affection towards your ones and onlys. There is nothing more satisfying than watching your loves eat warm and gooey chocolate chip cookies.
This BEST EVER chocolate chip cookie has you melting the butter and adding lots of vanilla. I think those are the key to having these cookies go from good to excellent. This recipe is from Cooks Illustrated, and I am thankful that they have scientifically tested this particular cookie. It is a long story, but to sum it up, melted butter makes for a chewy cookie. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes an cookie chewy.
Yeah, science is cool. Anyway, here's the recipe. It will keep your loved ones close. To further the kind act of home baked cookies, you could sandwich delicious ice cream between two cookies and maybe a slather of hot fudge sauce. Just an idea. Show the LOVE!!
Thick & Chewy Chocolate Chip Cookies
2 cups plus 2 Tablespoons unbleached all -purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1- 11/2 cups semisweet chocolate chips
Preheat the oven to 325 degrees.
Whisk the flour, baking soda and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll about 1/4 cup of dough into a ball. Place on a nonstick baking sheet, spacing them about 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 12 to 15 minutes, rotating the baking sheets halfway through the baking time. Cool and enjoy! Belly up!!
This BEST EVER chocolate chip cookie has you melting the butter and adding lots of vanilla. I think those are the key to having these cookies go from good to excellent. This recipe is from Cooks Illustrated, and I am thankful that they have scientifically tested this particular cookie. It is a long story, but to sum it up, melted butter makes for a chewy cookie. When butter is melted, the fat and water molecules separate. When melted butter is added to a dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes an cookie chewy.
Yeah, science is cool. Anyway, here's the recipe. It will keep your loved ones close. To further the kind act of home baked cookies, you could sandwich delicious ice cream between two cookies and maybe a slather of hot fudge sauce. Just an idea. Show the LOVE!!
Thick & Chewy Chocolate Chip Cookies
2 cups plus 2 Tablespoons unbleached all -purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1- 11/2 cups semisweet chocolate chips
Preheat the oven to 325 degrees.
Whisk the flour, baking soda and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll about 1/4 cup of dough into a ball. Place on a nonstick baking sheet, spacing them about 2 1/2 inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, about 12 to 15 minutes, rotating the baking sheets halfway through the baking time. Cool and enjoy! Belly up!!
Tuesday, January 20, 2015
Charred Grapefruit & Avocado Salad
I'll be the first to admit that I used to think there was not much joy in a salad recipe. But this recipe is more about using produce that is looking good this time of year, exciting cooking techniques, and ingredients that made it to Organic Gardening's 9 best foods to eat in January. What are those 9 besties? Grapefruit came in as number one, followed in hot pursuit by beets, brussel sprouts, turkey, cauliflower, pumpkin seeds, avocados, eggs, and yogurt. For more info on why these 9 contenders should make it to your plate, check out Organic Gardening's webpage.
I'm focusing on grapefruit and avocado today. The health benefits are amazing! Grapefruit is not only good for your nose and your ticker, but it's vitamin 'C' content has been found to reduce cold symptoms by 23%, and we could all use a cold fighting boost right about now! Avocados are rich in magnesium and monounsaturated fats which provide a more sustained form of energy than the quick burning carbs that folks tend to crave this time of year. Having sustained energy levels will keep your mood elevated too. Pair these two power foods together and prepare to conquer, or just be better equipped to face the day.
This salad is easy and requires just a bit of prep time. As a base, I used a blend of chopped kale, romaine, and beet greens. Use whatever greens you have on hand. I topped the salad with a good amount of avocado and grapefruit, tossed it all together with a scallion vinaigrette, and topped it off with some pumpkin seeds ( they are rich in magnesium which helps your body convert tryptophan into serotonin). The charred grapefruit flavor comes from a burnt citrus salt that lends a smoky and bright flavor.
Charred Grapefruit & Avocado Salad
serves 4
8 cups chopped greens- romaine, kale, butter lettuce, beet greens, or whatever you have
2 avocados- halved, pitted, and sliced
2 grapefruit- peeled and segmented (to segment a grapefruit simply cut eat slice between the membrane leaving you with the tender and juicy grapefruit segments)
1/2 cup pumpkin seeds, toasted and sprinkled with burnt citrus salt
scallion vinaigrette
burnt citrus salt
Toss the greens with a liberal amount of scallion vinaigrette. Divide dressed greens amongst four plates. Top each pile of greens with about half of a sliced avocado and half of a segmented grapefruit. Top each salad with 2 Tablespoons of toasted pumpkin seeds. Drizzle with a bit more scallion vinaigrette and sprinkle each salad with burnt citrus salt. This would also make a wonderful entrée topped with a portion of grilled salmon. Enjoy! Belly up!!
Scallion Vinaigrette
6 scallions, pale and dark green parts only, chopped
1 jalapeno, seeded and chopped
3 Tablespoons sherry vinegar (you could sub apple cider vinegar)
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 Tablespoon water
1/3 cup olive oil
3 Tablespoons fresh cilantro chopped
Whirl the above ingredients together in a blender or food processor until blended well. Season to taste with salt and pepper. This vinaigrette tastes fantastic on grilled fish and vegetables too!
Burnt Citrus Salt
Use a vegetable peeler to remove the zest from 1 lime and 1 grapefruit. Place zest side up on an aluminum lined baking sheet fitted with a rack. Using a blowtorch, torch zest until lightly charred. Let cool. mince, and stir into 1 cup flaked sea salt. Store at room temp up to 1 month. This recipe and other burnt food ideas are from Saveur. It turns out I'm not the only one who likes burnt toast, burnt marshmallows, and burnt bbq bits!
I'm focusing on grapefruit and avocado today. The health benefits are amazing! Grapefruit is not only good for your nose and your ticker, but it's vitamin 'C' content has been found to reduce cold symptoms by 23%, and we could all use a cold fighting boost right about now! Avocados are rich in magnesium and monounsaturated fats which provide a more sustained form of energy than the quick burning carbs that folks tend to crave this time of year. Having sustained energy levels will keep your mood elevated too. Pair these two power foods together and prepare to conquer, or just be better equipped to face the day.
This salad is easy and requires just a bit of prep time. As a base, I used a blend of chopped kale, romaine, and beet greens. Use whatever greens you have on hand. I topped the salad with a good amount of avocado and grapefruit, tossed it all together with a scallion vinaigrette, and topped it off with some pumpkin seeds ( they are rich in magnesium which helps your body convert tryptophan into serotonin). The charred grapefruit flavor comes from a burnt citrus salt that lends a smoky and bright flavor.
Charred Grapefruit & Avocado Salad
serves 4
8 cups chopped greens- romaine, kale, butter lettuce, beet greens, or whatever you have
2 avocados- halved, pitted, and sliced
2 grapefruit- peeled and segmented (to segment a grapefruit simply cut eat slice between the membrane leaving you with the tender and juicy grapefruit segments)
1/2 cup pumpkin seeds, toasted and sprinkled with burnt citrus salt
scallion vinaigrette
burnt citrus salt
Toss the greens with a liberal amount of scallion vinaigrette. Divide dressed greens amongst four plates. Top each pile of greens with about half of a sliced avocado and half of a segmented grapefruit. Top each salad with 2 Tablespoons of toasted pumpkin seeds. Drizzle with a bit more scallion vinaigrette and sprinkle each salad with burnt citrus salt. This would also make a wonderful entrée topped with a portion of grilled salmon. Enjoy! Belly up!!
Scallion Vinaigrette
6 scallions, pale and dark green parts only, chopped
1 jalapeno, seeded and chopped
3 Tablespoons sherry vinegar (you could sub apple cider vinegar)
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 Tablespoon water
1/3 cup olive oil
3 Tablespoons fresh cilantro chopped
Whirl the above ingredients together in a blender or food processor until blended well. Season to taste with salt and pepper. This vinaigrette tastes fantastic on grilled fish and vegetables too!
Burnt Citrus Salt
Use a vegetable peeler to remove the zest from 1 lime and 1 grapefruit. Place zest side up on an aluminum lined baking sheet fitted with a rack. Using a blowtorch, torch zest until lightly charred. Let cool. mince, and stir into 1 cup flaked sea salt. Store at room temp up to 1 month. This recipe and other burnt food ideas are from Saveur. It turns out I'm not the only one who likes burnt toast, burnt marshmallows, and burnt bbq bits!
Monday, December 22, 2014
Gingerbread Cookies
I know. I know. Another cookie recipe? I told you about my obsession with making cookies around the holidays, and so I just decided that I would revel in my cookie enthusiasm instead of trying to fight it. With the holidays comes joy, and joy is often found in cookies. There is nothing that I enjoy more than dipping gingerbread men in a hot cup of coffee first thing in the morning. It seems naughty. Or nice? Either way, I can't help myself. The spices of the gingerbread, the dark roast steeped in my French press, and the morbid act of dismembering cookie folks in the darkness of dawn creates this blissful memory. This is how December mornings should be. No matter how sleep deprived, living this memory makes the world right. And so I share with you, my beloved gingerbread cookie recipe, for which to tempt your own holiday memories.
This recipe has been modified from its original in Cooks Illustrated. These cookies are chewy and full of robust ginger flavor!
Gingerbread Cookies
2 cups unbleached flour
1 cup whole wheat pastry flour (or just use unbleached flour)
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1 Tablespoon cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 Tablespoons butter, softened but cool and cut into 12 pieces
3/4 cup molasses
2 Tablespoons milk
In the bowl of an electric mixer, add the flours, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Mix on low speed until combined. Stop the mixer, and add the butter pieces, and mix at medium- low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low, and with the mixer running, slowly add the molasses and milk, and mix until the dough is evenly moistened, about 30 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 more seconds.
Scrape the dough out onto a sheet of parchment paper or plastic wrap. Cover the dough with another sheet of parchment paper or plastic wrap, and roll out the dough to about 1/4 inch thick. Place the rolled out dough- still between the layers of parchment or plastic, on a cookie sheet, and freeze until firm- 15 to 20 minutes.
Preheat your oven to 350. Remove the dough sheets from the freezer and cut into desired shapes. Place the cut outs on another baking sheet, and bake for about 8 to 10 minutes, or until the outsides begin the brown slightly and the cookie seems set. Do not over bake. Allow cookies to cool. Dip into a hot cup of coffee early in the morning, or alternately frost and decorate the cookies.
This recipe has been modified from its original in Cooks Illustrated. These cookies are chewy and full of robust ginger flavor!
Gingerbread Cookies
2 cups unbleached flour
1 cup whole wheat pastry flour (or just use unbleached flour)
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1 Tablespoon cinnamon
1 Tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
12 Tablespoons butter, softened but cool and cut into 12 pieces
3/4 cup molasses
2 Tablespoons milk
In the bowl of an electric mixer, add the flours, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Mix on low speed until combined. Stop the mixer, and add the butter pieces, and mix at medium- low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low, and with the mixer running, slowly add the molasses and milk, and mix until the dough is evenly moistened, about 30 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 more seconds.
Scrape the dough out onto a sheet of parchment paper or plastic wrap. Cover the dough with another sheet of parchment paper or plastic wrap, and roll out the dough to about 1/4 inch thick. Place the rolled out dough- still between the layers of parchment or plastic, on a cookie sheet, and freeze until firm- 15 to 20 minutes.
Preheat your oven to 350. Remove the dough sheets from the freezer and cut into desired shapes. Place the cut outs on another baking sheet, and bake for about 8 to 10 minutes, or until the outsides begin the brown slightly and the cookie seems set. Do not over bake. Allow cookies to cool. Dip into a hot cup of coffee early in the morning, or alternately frost and decorate the cookies.
Monday, December 8, 2014
Chewy Gooey Hot Chocolate Cookies
There is something about Christmas that turns me into a manic cookie maker. Cookies of all shapes and flavors come pouring out of the kitchen, and end up in the hands of teachers, coworkers, neighbors, and friends. Cookies are sort of like payments to enhance friendships, rejuvenate bonds between kin folks, and bribe the neighbors. You had a crappy day- here's some espresso shortbreads. Can you borrow me a bale of straw- please stuff your face with these gingerbread reindeer. Your car is stuck in a snow bank because the icy road you drive everyday has you wondering if you're on an episode of ice road truckers- please have some hot chocolate cookies. Yes, I'll fetch you a glass of milk.
Hot chocolate has warmed the souls of many a skier, ice climber, dog musher, and snowman maker. Warm, liquid chocolate adorned with melty marshmallows....the perfect ending to a hard day of snow play. I stumbled upon this cookie recipe on another food blog called, 'Fork, Knife, and Swoon' (super great name!). Laura, the creator, has plenty of fabulous holiday recipes if you are in need of a little inspiration! Hot Chocolate Cookies are not only the work of a master mind, but they are also flourless and full of chocolate. What's not to love?!
Chewy Gooey Hot Chocolate Cookies
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/2 tsp espresso powder (optional)
1 tsp salt
1/4 tsp cinnamon
2 egg whites
1 egg
1 tsp vanilla
1 cup chocolate chips
large marshmallows
Preheat your oven to 350 degrees. Sift together the powdered sugar, cocoa powder, cornstarch, espresso powder, salt and cinnamon and mix together until well combined.
In a separate bowl whisk together the egg whites and the egg yolk until light and fluffy and very well mixed together. Stir the eggs into the dry ingredients until combined. It may seem dry and stiff at first, but it all comes together in the end. Fold in the vanilla and the chocolate chips.
Spoon the batter in heaping tablespoons, onto a parchment lined baking sheet, about 2 inches apart. Bake for about 8 minutes, or until the cookies begin to puff and crackle. Then top each cookie with a marshmallow and bake an additional 2 minutes, or until the marshmallow puffs and begins to melt.
Remove from the oven and allow to cool 5 minutes. Transfer to a baking rack to cool completely. Serve warm and gooey to your dearests. Store leftovers in an air tight container. Belly up!!
Hot chocolate has warmed the souls of many a skier, ice climber, dog musher, and snowman maker. Warm, liquid chocolate adorned with melty marshmallows....the perfect ending to a hard day of snow play. I stumbled upon this cookie recipe on another food blog called, 'Fork, Knife, and Swoon' (super great name!). Laura, the creator, has plenty of fabulous holiday recipes if you are in need of a little inspiration! Hot Chocolate Cookies are not only the work of a master mind, but they are also flourless and full of chocolate. What's not to love?!
 |
| My husband photo bombed my cookie batter! |
Chewy Gooey Hot Chocolate Cookies
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/2 tsp espresso powder (optional)
1 tsp salt
1/4 tsp cinnamon
2 egg whites
1 egg
1 tsp vanilla
1 cup chocolate chips
large marshmallows
Preheat your oven to 350 degrees. Sift together the powdered sugar, cocoa powder, cornstarch, espresso powder, salt and cinnamon and mix together until well combined.
In a separate bowl whisk together the egg whites and the egg yolk until light and fluffy and very well mixed together. Stir the eggs into the dry ingredients until combined. It may seem dry and stiff at first, but it all comes together in the end. Fold in the vanilla and the chocolate chips.
Spoon the batter in heaping tablespoons, onto a parchment lined baking sheet, about 2 inches apart. Bake for about 8 minutes, or until the cookies begin to puff and crackle. Then top each cookie with a marshmallow and bake an additional 2 minutes, or until the marshmallow puffs and begins to melt.
Remove from the oven and allow to cool 5 minutes. Transfer to a baking rack to cool completely. Serve warm and gooey to your dearests. Store leftovers in an air tight container. Belly up!!
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| Chewy Gooey Hot Chocolate Cookies |
Tuesday, November 25, 2014
Chorizo & Cornbread Stuffing
I love Holidays, especially those that are geared towards eating and celebrating our gratitude! This Thanksgiving we have a lot to be thankful for. We are pleased to announce the arrival of the newest member of the family- our 2 week old, bright eyed daughter, Mavis Amellia! Girl power rocks our house as my eldest daughter prepares to teach Mavis all of her tricks, um... I mean skills. I am so thankful for my family! Without them, I wouldn't be where I am today, and I am in a really good place!
As much as I love to cook the entire Thanksgiving meal (the turkey, the sides, the pies- oh my!!), you should know that usually Thanksgiving is a collaboration of efforts. It's a gathering of skills, and my families best recipes, compiled into a magnificent feast. It's the greatest thing ever! We've got Mom's cranberry relish, Addie's famous drop biscuits, Jeremy's dreamy green bean hot dish, Geri's legendary dressing, and HAM from one of our trophy pigs. Ok, our pigs were not actually judged by anyone but myself, and I think they are trophy winners. And yes I said HAM! Maple and spiced glazed to be exact. But if you want some turkey pointers, here's a few:
~Brine the bird. Unless you don't have the refrigerator space to do so. The bird does best sitting in the brine overnight, and that needs to happen in the fridge. You can make your brine as complex as you'd like, but a simple ratio to start with is 1 gallon of water with one cup of salt and one cup of sugar dissolved into it.
~Food & Wine magazine highlights Alex Pope and his Kansas City store called The Local Pig. There Alex tells of his favorite way to roast a turkey; with pepperoni tucked underneath the skin. I think this is a marvelous idea!!
~Roast the turkey, breast side down, for the first hour of roasting time. This has the juices flowing into the breast, adding extra moisture to those sometimes dry turkey breasts.
I have been over thinking my side dish choices, and maybe it's because the center stage will be pork, but also because I just can't choose! There are too many delicious things to be eaten in one day!! How much can I cram into one meal! Uff-da!! I know for certain that I will be making stuffing. One cannot go through Thanksgiving without stuffing! It's mandatory! So this year it will be cornbread stuffing with spicy chorizo! I have to admit, that I can't commit to making the same stuffing recipe each year. There are just too many flavor varieties that need to be created. This year I'm combining the sweet and toasty corn flavor of cornbread with spicy chorizo. Delicious!! If you'd like more side dish ideas, I have a slew scattered in my past blog posts. May I suggest these posts:
~Mom's Cranberry Relish, ~Eat your way thru Thanksgiving, ~Chorizo & Sweet Potato Hash, ~Turkey & Kale & Wild Rice Soup, ~Root Vegetable & Turkey Stew, and ~Pumpkin Pie.
CHORIZO & CORNBREAD STUFFING
Olive oil
1 large onion, diced
3 ribs celery, diced
salt
1 pound spicy sausage (I used chorizo), casing removed, broken into bite sized pieces
3 cloves garlic
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
5 cups stale sourdough bread, cut into 1 inch cubes
5 cups stale cornbread, cut into 1 inch cubes
2 cups dried cranberries- optional
3 cups chicken stock
1 cup cream
Preheat the oven to 350.
Coat a large sauté pan with olive oil, add the onions and celery and sauté over medium heat. Season with salt and cook until the veggies start to become translucent and aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and sauté another 1 to 2 minutes. Add the herbs and cook for another minute, then remove form the heat.
In a large bowl mix together the cornbread, sourdough bread, cranberries, and the sausage mixture. Add the chicken stock and the cream and mix together with your hands until the breads are very moist. Taste to check for seasonings and season with salt if needed before transferring to an oven proof dish.
Bake the stuffing until it is hot all the way through and is crusty on the top, about 30 to 35 minutes. I like a lot of crust on the top, so I lean towards 35 to 40 minutes in the oven. STUFFING GOODNESS!! Belly up!!
As much as I love to cook the entire Thanksgiving meal (the turkey, the sides, the pies- oh my!!), you should know that usually Thanksgiving is a collaboration of efforts. It's a gathering of skills, and my families best recipes, compiled into a magnificent feast. It's the greatest thing ever! We've got Mom's cranberry relish, Addie's famous drop biscuits, Jeremy's dreamy green bean hot dish, Geri's legendary dressing, and HAM from one of our trophy pigs. Ok, our pigs were not actually judged by anyone but myself, and I think they are trophy winners. And yes I said HAM! Maple and spiced glazed to be exact. But if you want some turkey pointers, here's a few:
~Brine the bird. Unless you don't have the refrigerator space to do so. The bird does best sitting in the brine overnight, and that needs to happen in the fridge. You can make your brine as complex as you'd like, but a simple ratio to start with is 1 gallon of water with one cup of salt and one cup of sugar dissolved into it.
~Food & Wine magazine highlights Alex Pope and his Kansas City store called The Local Pig. There Alex tells of his favorite way to roast a turkey; with pepperoni tucked underneath the skin. I think this is a marvelous idea!!
~Roast the turkey, breast side down, for the first hour of roasting time. This has the juices flowing into the breast, adding extra moisture to those sometimes dry turkey breasts.
I have been over thinking my side dish choices, and maybe it's because the center stage will be pork, but also because I just can't choose! There are too many delicious things to be eaten in one day!! How much can I cram into one meal! Uff-da!! I know for certain that I will be making stuffing. One cannot go through Thanksgiving without stuffing! It's mandatory! So this year it will be cornbread stuffing with spicy chorizo! I have to admit, that I can't commit to making the same stuffing recipe each year. There are just too many flavor varieties that need to be created. This year I'm combining the sweet and toasty corn flavor of cornbread with spicy chorizo. Delicious!! If you'd like more side dish ideas, I have a slew scattered in my past blog posts. May I suggest these posts:
~Mom's Cranberry Relish, ~Eat your way thru Thanksgiving, ~Chorizo & Sweet Potato Hash, ~Turkey & Kale & Wild Rice Soup, ~Root Vegetable & Turkey Stew, and ~Pumpkin Pie.
CHORIZO & CORNBREAD STUFFING
Olive oil
1 large onion, diced
3 ribs celery, diced
salt
1 pound spicy sausage (I used chorizo), casing removed, broken into bite sized pieces
3 cloves garlic
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
5 cups stale sourdough bread, cut into 1 inch cubes
5 cups stale cornbread, cut into 1 inch cubes
2 cups dried cranberries- optional
3 cups chicken stock
1 cup cream
Preheat the oven to 350.
Coat a large sauté pan with olive oil, add the onions and celery and sauté over medium heat. Season with salt and cook until the veggies start to become translucent and aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and sauté another 1 to 2 minutes. Add the herbs and cook for another minute, then remove form the heat.
In a large bowl mix together the cornbread, sourdough bread, cranberries, and the sausage mixture. Add the chicken stock and the cream and mix together with your hands until the breads are very moist. Taste to check for seasonings and season with salt if needed before transferring to an oven proof dish.
Bake the stuffing until it is hot all the way through and is crusty on the top, about 30 to 35 minutes. I like a lot of crust on the top, so I lean towards 35 to 40 minutes in the oven. STUFFING GOODNESS!! Belly up!!
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