Thanksgiving pt 3

Whoa, thanksgiving was awhile ago... I was too devastated by how much I ate, that I just couldn't bear to get this posted. But after a week in NYC/DC, here it is. The sweet potato biscuits should certainly be made even if its not thanksgiving. Very good.


This was everything. As you can see, we also had gravy, succotash, sweet potatoes, rice, and mashed potatoes, thanks to Michael and Jimmy. Not that those aren't worth putting up, but it was just too much.


This was everyone.

I heard some people had issues with the turkey making, and so did we. It ended up cooking fairly unevenly, and took much longer. We did however have an 18 pounder. So, if you are going to flatten it out, use smaller turkeys.

Here is how Turkey ended up:

Pre-op.


Post-op.


Smoosh

Seasoned


Partly cooked?

Sweet potato biscuits

makes 24

5 cups flour

1 cup packed brown sugar

2 Tbsp baking powder

1.5 tsp ground cinnamon

1 tsp salt

1 tsp ground ginger

1/2 tsp ground allspice

1 cup shortening (or margarine)

2 cups cooked and cooled mashed sweet potatoes*

1 cup whipping cream

Preheat to 350°.

Stir together the 5 cups flour, brown sugar, baking powder, cinnamon, salt, ginger, and allspice in a large mixing bowl.

Cut in the shortening or margarine with two knives or a dough cutter until crumbly. Add the sweet potatoes and mix well with a spoon. Add the cream and stir just until moistened.

Turn the dough out onto a lightly floured surface. Roll it out to a thickness of 1.5 inches. Cut out biscuits a wine glass rim. Place biscuits 1 inch apart on ungreased baking sheets.

Bake until golden brown, 25-30 minutes.

* to cook the sweet potatoes, bake them while in a 400° oven on a sheet of aluminum foil to catch the drips. They should be done in about 1 hour, depending on their size. They are ready when they are very tender. To get 2 cups, you'll need to bake 1.5 lbs of sweet potatoes.

Creamed Leeks

4 large leeks (about 2 pounds total; white and pale green parts only), halved lengthwise and chopped

2 Tbsp unsalted butter

1/2 cup heavy cream

1/3 cup chicken stock or store-bought low-sodium broth

Pinch freshly grated nutmeg

Salt

Pinch of white pepper

Wash leeks in a large bowl of cold water, then lift out and drain well. Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add leeks and stir to coat with butter. Add cream and stock and bring to a boil over high heat, stirring, then reduce heat to moderate and cook, uncovered, stirring occasionally, until leeks are tender and sauce is thickened, 10 to 15 minutes. Stir in nutmeg, salt to taste, and white pepper.

Stuffing

a loaf and a half of french bread (about 2 lbs), cubed

2 sticks butter

2 medium onions, chopped

1.5 cups celery, chopped

2 tsp dried thyme

2+ cups broth

2 eggs

Salt and pepper to taste

Saute the onions and celery with a stick of butter until translucent or browned. Add thyme and salt and pepper for a minute or so. Transfer to a large bowl and mix with the cubed bread. Melt the other stick of butter and mix it into the bowl of bread. Put into buttered baking dishes (whatever size, probably makes enough for two 9x13 inch ceramic dishes).

In another bowl beat two eggs into two cups of broth (turkey, chicken, vegetable, whatever). Pour over bread mixture in baking dishes. You do not want it to be soaked, but you want everything to be moist, so add more broth if needed.

Bake at 350° until it looks done, brown on top, maybe 30 minutes.

This recipe is pretty much done with guess work by my mom while doing it, so the exactness of the amounts is unclear and unnecessary.

Apple Pie

Thanksgiving pt 2: Easiest, Fastest Turkey

Last year my mom decided to try something new.  Instead of having to worry about if the turkey will take hours and hours, you can count on this one to take under an hour.  

 

Below is what Mark Bittman says about his recipe.  Also, currently up under the NY times Dining section there is a video showing how to do this, check it out here. 

This recipe for 45-Minute Roast Turkey simplifies the process enormously. (Don’t let removing the backbone intimidate you; it’s not that difficult.) Unorthodox though it may sound, you’ll thank me: It will be done in about 40 minutes. Really. It will also be more evenly browned, more evenly cooked, and moister than a conventionally roasted bird. It only works for small turkeys (8 to 12 pounds) but, again, that makes it easier to handle. And it will still serve 10 at least, and more if you’re all OK with eating less meat--something I recommend anyway.

45–Minute Roast Turkey   

MAKES: At least 10 servings
TOTAL TIME: 45 minutes

One 8- to 12-pound turkey
10 or more garlic cloves, lightly crushed
Several sprigs fresh tarragon or thyme or several pinches dried
1/3 cup extra virgin olive oil or melted butte
Salt and freshly ground black pepper

1. Heat the oven to 450°F. Put the turkey on a stable cutting board, breast side down, and cut out the backbone (use a heavy knife to cut on each side of the backbone, cutting from front to rear). Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.

2. Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.

3. Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).

4. Begin to check the bird’s temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155–165°F on an instant-read meat thermometer; check it in a couple of places.

5. Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make gravy.) Or serve at room temperature.

--Mark Bittman

Thanksgiving pt 1

We're having thanksgiving on Friday because my parents are both working tomorrow, but my mom is making a lot of food ahead of time, so it will be coming in slow installments. A lot of desserts this year.

Cranberry, Shallot, and Dried-Cherry Compote
(stewed, basically in place of cranberry sauce)

Makes about 3 cups
1/2 lb small shallots or pearl onions, left unpeeled
1 Tbsp unsalted butter or vege oil
3/4 cups sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 tsp salt
1 cup dried sour cherries (5 oz)
2 cups fresh or frozen cranberries (8 oz; not thawed if frozen)
1/2 cup water

Blanch shallots in 3 quart saucepan of boiling water for 1 minute, then drain. Peel them and separate into cloves if necessary.

Cook shallots in butter in the saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 Tbsp vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15-20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute. Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.

Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

Four-Layer Pumpkin Cake with Orange-Cream Cheese Frosting

For the cake:
3 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder, available in the spice section of most stores
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temp
2 cups (packed) brown sugar
3 large eggs
1 15 oz can pure pumpkin
1/2 cup whole milk

For frosting:
1 cup (2 sticks) unsalted butter, room temp
2 8 oz packages cream cheese, room temp
1 Tbsp finely grated orange peel
2 cups powdered sugar, sifted
Chopped walnuts, toasted

Cake: Position rack in bottom third of oven; preheat 350°. Spray two 9 inch cake pans with 1.5 inch sides with nonstick spray. Line bottoms with parchment; spray parchment.
Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternating with milk in 2 additions, beating to blend between additions. Divide batter between pans.
Bake cakes until tester inserted into the center comes out clean, about 40 minutes. Cool in pans 15 minutes. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment. Using tart pan bottom as aid, turn cakes over onto racks, top sides up, and cool completely.

Frosting: Using electric mixer, beat butter in a large bowl until smooth. Add cream cheese and orange peel; beat until smooth. Add powdered sugar and beat on low speed until smooth.

Trim rounded tops from cakes.
Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer, cut side up, on a large platter. Smooth 2/3 cup frosting atop cake; and over edges. Repeat 2 more times with cake and frosting; top with remaining layer, cut side down.

Spread remaining frosting over top and sides of cake.

Decorate cake with walnuts.

This is what the magazine's looked like. Pretty good!

Pecan, Caramel and Fudge Pie

For crust

1.5 cups chocolate wafer cookie crumbs (about 7 oz)

5 Tbsp butter, melted

1/2 tsp vanilla extract

For filling

3/4 cup (1.5 sticks) unsalted butter

3/4 cup (packed) brown sugar

6 Tbsp light corn syrup

3 cups pecan halves (about 10 oz)

3 Tbsp whipping cream

2 oz unsweetened chocolate, chopped

For crust: Blend all ingredients in processor. Press crumb mixture onto bottom and sides of 9 inch diameter glass pie dish. Cover crust and freeze while preparing filling.

For filling: Preheat 350°. Combine butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolare melts and mixture is well blended.

Pour hot filling into crust.

Using a spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.

Fig Crostata

I'm not going to put the recipe for this up because it was really hard to make, but if you really want it, email me.

This was the filling:

Punkin

Pumpkin Muffins

(makes 8-10)
1 stick margarine
3/4 cups brown sugar
1/3 cup molasses
1 cup canned pumpkin puree
1 egg
1.75 cups flour
1/2 tsp salt
1 tsp baking soda
1.5 tsp cinnamon
1 tsp nutmeg

Preheat 400°. Grease muffin pans or line them with paper baking cups.
Combine the margarine, brown sugar, and molasses in a mixing bowl, and beat until creamy. Add the pumpkin and the egg, and mix well.
In another mixing bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg, and stir well. Add the combined dry ingredients to the creamed mixture, and beat just until the batter is smooth, about 20 seconds with a mixing spoon.
Spoon into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until toothpick inserted in the center of a muffin comes out clean.

Guesses?

Any guesses on what these used to be?



Fish tacos tonight. Tilapia.

Painfully Full

Corn and Wild Rice Soup with Smoked Sausage

12.5 cups broth
1.25 cups wild rice
5 Tbsp veg. oil
10 oz smoked sausage, preferably turkey kielbasa, cut into 1/4-inch dice
2.5 cups chopped onions
1.25 cups diced carrots, 1/4-inch diced
10 ears fresh corn, boiled until tender, scraped clean
or
2.5 lbs frozen kernals, defrosted
2.5 tsp salt
1.25 tsp pepper
1.25 cups half and half
2-3 Tbsp chopped fresh chives or flat-leaf parsley for garnish (optional)

Place 5 cups broth in a medium, heavy saucepan over medium-high heat. When it just begins to simmer, add wild rice. Reduce heat to medium-low, cover and cook until all liquid is absorbed, 20-30 minutes. Remove from heat. You should have 3.75 cups cooked rice
Heat oil in a large, deep-sided pot over medium-high heat. When hot, add sausage and saute, stirring , until golden, 4-5 minutes. Add onions and carrots and cook, stirring, for 3-4 minutes more. Add 6 cups broth and bring mixture to a simmer over high heat. Reduce heat to low and simmer for 15 minutes.
Meanwhile, prepare corn broth: Set aside 2.5 cups fresh or frozen corn. In a blender or a food processor fitted with a metal blade, puree remaining 1.5 cups broth. Puree well to produce a thick, opaque broth.
Add cooked wild rice, corn broth and reserved corn to pot and stir well. Cook 10-15 minutes more. Season with the salt and pepper. Stir in the half and half. If soup is too thick, thin with additional half and half. Taste and adjust seasonings.


Simmered Cabbage and Spinach with Peanuts

1/4 cup raw peanuts
2 Tbsp canola oil
2 Tbsp finely chopped fresh ginger
6 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly slicedcrosswise
2 tsp mustard seeds, ground
2 tsp coriander seed, ground
2 tsp cumin seeds, ground
2 tsp coarse kosher or sea salt
1/2 tsp ground turmeric
1 lbs cabbage, chopped into 1/4-inch pieces
1 lbs fresh spinach leaves, well rinsed and coarsely chopped
Juice of one medium lime

Pulse the peanuts in a food processor until they have the consistency of fine breadcrumbs

Heat the oil in a large saucepan over medium heat. Add the peanuts, ginger, and chiles, and stir-fry until the mixture has a light honey-brown color, 3-4 minutes. Sprinkle in the mustard, coriander, cumin, salt, and turmeric, and stir once or twice to cook the spices, about 15 seconds.

Pile in the cabbage and stir to coat with the spices. Add 1 cup water and heat to a boil. Reduce heat to medium-low, cover the pan and braise the cabbage, stirring occasionally, until it is fork-tender, about 15 minutes.

Add spinach, cover pan, and cook until it has wilted, about 10 minutes.

Stir in the lime juice, and serve.


Spinach and Cheese Strata

Chill for 10 hours
1 (10-oz) package frozen spinach, thawed
1.5 cups finely chopped onion
3 Tbsp unsalted butter
1 tsp salt
1/2 tsp pepper
1/4 tsp freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread
6 oz coarsely grated Gruyere (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2.75 cups milk
9 large eggs
2 Tbsp Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring until soft, 4-5 minutes. Add 1/2 tsp salt, 1/4 tsp pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3 quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining salt and pepper in a large bowl and pour evenly over strata.

Chill strata, covered with plastic wrap, at least 8 hours.
Preheat 350°. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45-55 minutes. Let stand 5 minutes before serving.


Cornbread Muffins

Preheat 425°.
Butter muffin tin (makes 10 or 12).
Mix together:
3/4 cup cornmeal
1 cup all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
3/4 tsp salt
Pour into a 2 cup measuring cup:
1 cup milk
Whisk in:
1 egg

Make a well in the dry ingredients, pour in the egg and milk mixture, and whisk or stir until well mixed and smooth.
Stir in:
4 Tbsp (1/2 stick) butter, melted
Pour the batter into the prepared pan and bake for 12-15 minutes, or until the muffins are brown on top and a toothpick inserted in the middle comes out clean.


(To make buttermilk muffins, use 1.25 cups buttermilk instead of milk and instead of 1 Tbsp baking powder, use 2 tsp baking powder and 1/2 tsp baking soda.)

Tiina and Darden

...came over for dinner.


A bad picture for a great meal.


Salmon with Maple-Thyme Glaze

1/2 cup country-style Dijon mustard
4.5 Tbsp pure maple syrup
3.5 Tbsp water
2 Tbsp prepared horseradish
6 8-oz salmon fillets (or one huge one)
1.5 Tbsp (packed) golden brown sugar
1.5 Tbsp chopped fresh thyme

Preheat oven to 350°.
Whisk mustard, 3 Tbsp maple syrup, 3.5 Tbsp water, and horseradish in a small bowl to blend.
Arrange salmon on baking sheet.
Whisk 1.5 Tbsp maple syrup, sugar, and thyme in another small bowl to blend.
Spread thyme mixture evenly over salmon.

Bake until salmon is just opaque in center, about 14 minutes.
Transfer salmon to plates and spoon mustard-horseradish sauce over and serve.


Baked Shrimp with Fennel and Feta

4 Tbsp olive oil
1.5 cups 1/2 inch diced fennel bulb
2 cloves garlic, minced
1/4 cup dry white wine
1 14.5-oz. can diced tomatoes, with their juices
Kosher salt and pepper
1/2 cup fresh breadcrumbs
3 Tbsp chopped fresh flat-leaf parsley
1/4 lbs feta, crumbled (about 3/4-1 cup)
1.25 to 1.5 lbs large shrimp, peeled and deveined


Preheat oven to 425°.
In a 12 inch oven proof skillet, heat 2 Tbsp of olive oil over medium heat. Add the fennel and saute, stirring occasionally until slightly softened and lightly browned, 7-8 minutes. Add the garlic and saute until fragrant, 1 minute.
Add the wine and bring to a boil.
Add the tomatoes and their juices, season with salt and pepper, and stir to heat through.
Spread the tomato mixture into an even layer in the skillet.


In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbsp olive oil, and salt (about 1/2 tsp) and pepper to taste.
Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture.
Bake until the shrimp are cooked through and the cheese is melted, 12-15 minutes.

Served with rice.

From Fine Cooking Magazine



Pan-Roasted Carrots

2 Tbsp olive oil
16 long, thing carrots, peeled and trimmed
salt and pepper
4 rosemary sprigs
4 tsp honey
1 Tbsp butter

In a large saute pan, heat the oil over low heat. Add the carrots and salt and pepper to taste.


Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes.
Add the rosemary during the last 5 minutes of cooking.
Just before serving, add the honey and butter and mix well.
Serve hot.

From The 150 Best American Recipes


Panna Cotta

2 Tbsp cold water
1.5 tsp unflavored gelatin
3 cups heavy cream
1/2 cup sugar, or more to taste
Pinch of salt
1.5 tsp vanilla extract
1 cup (an 8-oz container) sour cream

Put the cold water into a small cup, and sprinkle the gelatin over it. Let it stand for 5 minutes.
Meanwhile, in a 3 quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let boil. Stir in the gelatin mixture until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream, a little at a time, until it is smooth. Taste the mixture for sweetness; it may need another tsp of sugar. Turn the panna cotta into a serving bowl or into eight 2/3 cup ramekins, custard cups or coffee cups, filling each one 3/4 full with the cream. Chill for 4 to 72 hours.

From The Splendid Table's How to Eat Supper

Easy

Grilled Marinated Chicken Breasts

3/4 head of garlic, pressed/minced
2 Tbsp ginger, grated
1.75 cups soy sauce
1 Tbsp honey

Mix together.
In a bowl, marinate the chicken in this mixture for one hour before grilling.




French Bread

5 cups white flour
1 Tbsp salt
1 Tbsp sugar
1 Tbsp yeast (I use instant yeast, if you use active dry yeast, you must proof it first.)
2 cups luke warm water

First still together dry ingredients together in a bowl, then add and stir in the water.
Once the mixture is mostly stuck together put it on the counter and knead it for 10 minutes. Use extra flour to keep the dough from sticking to you and the counter.


Place the kneaded dough into a clean, oiled bowl, and cover.
Let it rise (at least 1-2 hours, but may go for longer).
PUNCH it, because it's fun, then divide it into two long loaves.
Using a knife, make slits in the loaves.
Brush with eggwhite if you want to get a browned top of the bread. Or don't.
Place in the pans.


Then into a COLD oven.
Set to bake at 400° and timer for 23-25 minutes


Baked Rice

For four people:
2.5 Tbsp butter
2 Tbsp minced onion
1/4 tsp minced garlic
1 cup uncooked rice
1.5 cups chicken broth
2 sprigs parsley
1 sprig thyme or 1/4 tsp dried thyme
1/2 bay leaf
1/8 tsp cayenne pepper

Preheat oven to 400 °.
Melt the butter in a heavy oven proof saucepan and cook the onion and garlic, stirring with a spoon, until the onion is translucent. Add the rice and stir briefly over low heat until all the grains are coated with butter.
Stir in the broth, making sure there are no lumps in the rice. Add the parsley, thyme, bay leaf, and cayenne. Cover with close-fitting lid and place in the oven.
Bake the rice exactly 17 minutes. Remove the cover and discard the parsley and thyme sprigs.


The usual salad as well.

Birthday

It's my mom's birthday. Saturday night we will be having her real birthday dinner, which is, as usual, fried chicken. Tonight we were originally going to have fish tacos again, but this looked better.

Shrimp Burgers

For four people:
2 quarts water
1 lbs headless large shrimp, shells on
2 Tbsp chopped scallions
1/4 cup fresh corn kernels
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp grated fresh ginger
1.5 tsp lemon zest
3 Tbsp mayonnaise
1 cup bread crumbs
Kosher salt to taste
black pepper to taste
vinegar to taste
1 egg, beaten
1.5 Tbsp canola oil
2 Tbsp Lee Bros Shrimp Boil Seasoning:
1 Tbsp peppercorns
1 Tbsp celery seeds
6 bay leaves, shredded with scissors
1/2 cup kosher salt
3 Tbsp ground cayenne pepper
Pound the peppercorns, celery seeds, and bay leaf with the salt in a mortar.
Place in bowl and stir with cayenne.

In a 3-quart saucepan, bring the water and shrimp boil seasoning to a boil over high heat. Turn off heat. Add the shrimp and let stand until they are just pink, about 2 minutes. Drain and run under cold water to stop the cooking. Peel the shrimp and chop coarsely. You should have 1.75 cups chopped shrimp.


In a large bowl, mix the shrimp with the scallions, corn, parsley, ginger, and lemon zest. Stir in the mayonnaise and bread crumbs and season with salt, black pepper and vinegar. Add the egg and gently fold with a wooden spoon or spatula until evenly distributed.


Form the shrimp mixture into 4 patties (3.5 inch diameter). Wrap the patties in plastic wrap and let stand in the fridge for 30 minutes.


Remove burgers from the fridge and unwrap. Place the oil in a 12 inch skillet and heat over high heat. When it shimmers, add the burgers and saute until both sides are gently browned, about 3 minutes per side. Drain on a dinner plate lined with paper towel.


Serve on toasted buns with whatever you want really. We use Mayo and Lettuce.

From The Lee Brothers Southern Cookbook