November 2013 archive

Remember that turkey carcass from last night’s dinner I said not to throw out? Well here’s another recipe for turkey stock that I used to make gravy and add to the dressing. This one starts with roasting the  carcass from a 10- to 15-pound roasted turkey, plus the neck, neck, wing and leg bones to produced one of the most flavorful stocks that I have ever made. Since it makes about a 3 quarts of stock. it can also be frozen for future use.

Roasted Turkey Stock

Ingredients

   1 leftover carcass from a 10- to 15-pound roasted turkey, preferably including neck, wing and leg bones

   4 or 5 onions, quartered (no need to peel; just rub off any papery skins)

   2 large or 3 small carrots, peeled and cut into chunks

   4 large or 5 small celery ribs, cut into chunks

   2 cups white wine

   2 large or 3 small garlic cloves, smashed and peeled

   4 sprigs fresh thyme

   2 bay leaves

   1 teaspoon black peppercorns

   1 whole arbol (or another small dried red) chile

   Kosher salt

Preparation

1. Heat oven to 450 degrees. Using a sturdy knife or your hands, cut or tear turkey carcass into large pieces. Arrange in a single layer in a roasting pan and roast until brown and sizzling, 20 to 25 minutes.

2. Remove from oven and transfer pieces to a stockpot.

3. Add onions, carrots and celery to the empty roasting pan and place over medium heat. Sauté briefly, just to loosen the crusty turkey bits from bottom of pan.

4. Return pan to oven and cook until vegetables are browned around the edges, 20 to 25 minutes.

5. Remove pan from oven and place it over medium heat. Add white wine and cook, stirring, until wine is reduced to a syrup, about 3 minutes.

6. Add wine-vegetable mixture to stockpot. Add garlic, thyme, bay leaves, black peppercorns and chile. Add 6 quarts water and place over medium-high heat just until mixture comes to a boil.

7. Immediately reduce heat to low, skim any foam floating on top and simmer, skimming as needed, for 3 hours. Add 1 teaspoon salt and taste. If stock tastes watery, keep simmering until stock is flavorful. Taste for salt again and add more if needed.

8. Strain stock through a sieve into a large container or containers. Discard solids. Let stock cool slightly, then refrigerate. Skim off any fat from the top of the stock. Use within 4 days or freeze.

YIELD: About 3 quarts

Happy Holiday Celebrating the Massacre of the Indigenous People of North America.  I hope that you and your family and friends are happy and safe with plenty to eat and be thankful for.

“Punting the Pundits” is an Open Thread. It is a selection of editorials and opinions from around the news medium and the internet blogs. The intent is to provide a forum for your reactions and opinions, not just to the opinions presented, but to what ever you find important.

Thanks to ek hornbeck, click on the link and you can access all the past “Punting the Pundits”.

Follow us on Twitter @StarsHollowGzt

Richard (RJ) Eskow: A Walmart Thanksgiving, by Charles Dickens

“A pretty high energy day” for employees. That’s how a Walmart executive described Thanksgiving after the corporation announced that this year’s “Black Friday” would begin on Thursday evening, leaving many of its workers unable to spend the holiday with family or friends.

Walmart’s wages and employment practices can rightfully be described as “Dickensian.” What, we wondered, would the Victorian author make of this latest development?

It was the night before Thanksgiving. Walmart’s top brass had assembled in the executive boardroom for a last celebration before heading home to their families. Amidst the din of laughter and chatter, nobody noticed the thin figure silhouetted in their doorway.

“I am a Walmart Associate,” the figure finally called out, “and I beg your pardon for the intrusion.”

The revelers stared in amazement. “A Happy Thanksgiving to you all!” added the shadowy Associate.

“Happy Thanksgiving? Happy Thanksgiving?!?” came an answering voice from inside the boardroom. “What right have you to be happy? Why would you be be happy? You’re poor.

Marian Wright Edelman: Preventable Hunger in Our Land of Plenty

While many American families gather around the Thanksgiving table this week, some of us combining this year’s traditional dinners with Hanukkah feasts, a too quiet group will be left out of the national celebration. The nearly 49 million Americans — including nearly 16 million children — living in food insecure households will be struggling to afford the food they need. These families won’t be choosing between apple or pumpkin pie this holiday season but will face choices about paying for groceries or rent, heat, electricity, medicine or clothing for their children as they do each month — choices no family should have to make in our nation with the largest Gross Domestic Product (GDP) in the world. Congress will be choosing how many of these desperate families and children in need to cut from life-giving and life-sustaining federal nutrition programs. In the middle of this season of gratitude for plenty, Congress has put the Supplemental Nutrition Assistance Program (SNAP, often called food stamps) on the chopping block while leaving largely intact subsidies for rich farmers and even some non-farmers.

This is your morning Open Thread. Pour your favorite beverage and review the past and comment on the future

Find the past “On This Day in History” here.

November 28 is the 332nd day of the year (333rd in leap years) in the Gregorian calendar. There are 33 days remaining until the end of the year.

On this day in 1970, George Harrison’s “My Sweet Lord” is released.

Stephen’s DVD allows every family to experience the joy of having him as a guest of honor at Thanksgiving.  

Stephen celebrates Thanksgiving by drawing Nancy Pelosi hand turkeys, cooking with Martha Stewart and pardoning a turkey.

Stephen celebrates Hanukkah because he has a lot of Jewish friends, and he doesn’t care who knows it.  

Have a happy, health and safe holiday, everyone.

Republished and edited from November 25, 2010 for obvious timely reasons.

I know by tomorrow tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass but you aren’t done with it yet. I’m going to walk you through making turkey stock.

First you will need a big pot, I mean big like the one you use to cook spaghetti big, at least big enough to hold the turkey carcass and cover it wiht water. Mmmm, say about 8 quarts big. I know you have one somewhere.

Next your going to peel an onion, slicing off the top but leaving the stem part intact. Cut it in half through the stem. Gather some whole carrots and a few celery stalks (don’t cut off the leaves that’s where the most flavor is). Peel some garlic, as much as you’d like (we like a lot) but at least two cloves, leaving it whole. Take some of the herbs that you used to season the turkey with and three or four bay leaves and set it aside in a bowl for a minute.

Now, put the turkey in the empty pot to make sure it fits. If it doesn’t you have a couple of  choices the easiest of which is to cut the carcass into sections so it fits into the pot you have. Now that it fits, put it on the stove and fill it with cold water using a pitcher (this gets heavy that’s why you’re doing it this way), covering the turkey . Add all the veggies, cover and bring to a full boil. Turn down the heat and let it simmer for about 3 or 4 hours, stirring occasionally and scraping the loose meat off the bones.

With most of the meat off the bones, remove the bones with a large slotted spoon or scoop and discard the bones. If it’s cold enough out side where you are, put the pot outside to cool. If it’s cold enough the fat which will float to the top will solidify and can be easily removed with a spatula.

Now strain the stock through a sieve lined with cheese cloth. Discard all those vegetables, the flavor is now all in the stock. Add new vegetables; chopped carrots, cubed potatoes, thinly sliced celery, soup greens such as kale, collards, chopped savoy cabbage or escarole, sliced onions, fresh herbs, and last but not least, pasta.

If you have a lot of stock, it can be frozen. I save the pint and quart plastic containers from the Chinese take out. They are also useful to put chicken and meat bones so my talented cats can’t get into them.  Bones are not good for kitties.

The stock is also great for making Risotto with Wild Mushrooms. You’ll need

* about 8 cups of stock. If you don’t have enough turkey from your stock, College Inn makes a very good Turkey broth but it won’t be as good as yours.

* 2 cups of Risotto or Arborio Rice

* about 3 tbsp of Olive Oil

* 3 tablespoons of butter, unsalted

* 1 pound of fresh wild mushrooms such as portobella, crimini (baby portabella) or shiitake. I like shiitake best but usually use half and half. The mushrooms should be cleaned with a soft paper towel or soft brush.

(I have a soft brush just for mushrooms. I also have a truffle slicer. 😉 )

* 2 tablespoons fresh tarragon leaves, chopped, or 1 tbsp dried

* 2 tablespoons fresh flat leaf (Italian) parsley, the other parsley, curly, is very rarely used in cooking. Its mostly a garnish.

* 2 large shallots chopped or a small onion

* 2 cloves of garlic, chopped.

* 1/2 cup dry white wine, something you would drink with the risotto.

* 2 tablespoons of fresh grated Parmesan cheese

Heat the broth in a sauce pan and keep it warm over low heat.

Heat two tablespoons olive oil in a large skillet and add the garlic. Fry until it just begins to color, then add the mushrooms and tarragon. Season to taste with salt and pepper and cook, stirring frequently, for about 20 minutes.

Meanwhile, heat two tablespoons butter in a separate skillet. Soften the shallots in the butter. Add the rice and saute for a couple of minutes, stirring, so the rice becomes coated with the butter. Add the wine and bring to a boil. When it has evaporated, add one-half cup of the hot chicken stock.

Keep adding the hot broth, one-half cup at a time, to the rice. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

Stir in the remaining butter, the mushrooms and the Parmigiano Reggiano. Mix gently, garnish with a few leaves of tarragon and serve.

Bon Appétit!

“Punting the Pundits” is an Open Thread. It is a selection of editorials and opinions from around the news medium and the internet blogs. The intent is to provide a forum for your reactions and opinions, not just to the opinions presented, but to what ever you find important.

Thanks to ek hornbeck, click on the link and you can access all the past “Punting the Pundits”.

Wednesday is Ladies’ Day

Follow us on Twitter @StarsHollowGzt

Katrina vanden Heuvel: The impoverished Republican poverty agenda

What are Republicans for? We know they are against health-care reform. They voted en masse against it, shut down the government to stop it and have voted nearly 50 times to defund it. We know they are against government spending. They’ve voted for House Budget Committee Chairman Paul Ryan’s draconian budgets, which would slash spending so deeply that even some Republicans are in increasingly open revolt. But those budgets don’t go anywhere. So what do Republicans propose that actually addresses the challenges facing the nation or its people?

Republican leaders are clearly concerned that their policy house is largely vacant. In his dissection of the lost 2012 campaign, Republican National Committee Chair Reince Priebus noted that Republicans suffer a “major deficiency” – the “perception that the GOP does not care about people.” He urged a renewed effort to become “the champion of those who seek to climb the economic ladder.”

Zoë Carpenter: Will Congress Wreck the Nuclear Deal with Iran?

or the first time in three decades, Iran and the United States appear to have established a meaningful diplomatic relationship that disrupts the cycle of escalation towards armed conflict. The interim agreement reached in Geneva on Saturday freezes much of Iran’s nuclear program and exposes the country to extensive inspections by the International Atomic Energy Agency in exchange for modest relief from some economic sanctions. Ultimately, the deal opens the door for a long-term resolution to derail Iran’s nuclear ambitions.

This may be the last, best shot for a diplomatic alternative to a nuclear Iran. Before the deal, Iran could have produced weapons-grade fuel in as little as a month. If Iran upholds its end of the bargain it will lose its stocks of uranium enriched above 5 percent, setting its capabilities back. The chance that Iran will renege on the agreement is real-but so is the risk that US lawmakers will undermine it by passing new sanctions.

This is your morning Open Thread. Pour your favorite beverage and review the past and comment on the future

Find the past “On This Day in History” here.

November 27 is the 331st day of the year (332nd in leap years) in the Gregorian calendar. There are 34 days remaining until the end of the year.

On this day in 1703, a freak storm over England, that had begun around November 14, peaks.

The unusual weather began on November 14 as strong winds from the Atlantic Ocean battered the south of Britain and Wales. Many homes and other buildings were damaged by the pounding winds, but the hurricane-like storm only began doing serious damage on November 26. With winds estimated at over 80 miles per hour, bricks were blown from some buildings and embedded in others. Wood beams, separated from buildings, flew through the air and killed hundreds across the south of the country. Towns such as Plymouth, Hull, Cowes, Portsmouth and Bristol were devastated.

However, the death toll really mounted when 300 Royal Navy ships anchored off the country’s southern coast-with 8,000 sailors on board-were lost. The Eddystone Lighthouse, built on a rock outcropping 14 miles from Plymouth, was felled by the storm. All of its residents, including its designer, Henry Winstanley, were killed. Huge waves on the Thames River sent water six feet higher than ever before recorded near London. More than 5,000 homes along the river were destroyed.

Eddystone Lighthouse is on the treacherous Eddystone Rocks, 9 statute miles (14 kilometres) south west of Rame Head, United Kingdom. While Rame Head is in Cornwall, the rocks are in Devon.

The current structure is the fourth lighthouse to be built on the site. The first and second were destroyed. The third, also known as Smeaton’s Tower, is the best known because of its influence on lighthouse design and its importance in the development of concrete for building. Its upper portions have been re-erected in Plymouth as a monument.

The first lighthouse on Eddystone Rocks (first picture above) was an octagonal wooden structure built by Henry Winstanley. Construction started in 1696 and the light was lit on 14 November 1698. During construction, a French privateer took Winstanley prisoner, causing Louis XIV to order his release with the words “France is at war with England, not with humanity”.

The lighthouse survived its first winter but was in need of repair, and was subsequently changed to a dodecagonal (12 sided) stone clad exterior on a timber framed construction with an Octagonal top section as can be clearly seen in the later drawings or paintings, one of which is to the left. This gives rise to the claims that there have been five lighthouses on Eddystone Rock. Winstanley’s tower lasted until the Great Storm of 1703 erased almost all trace on 27 November. Winstanley was on the lighthouse, completing additions to the structure. No trace was found of him.

For the more daring and adventurous cooks

Republished from November 23, 2010 for obvious timely reasons.

By now you should have defrosted that frozen turkey and it should be resting comfortably in the back of you refrigerator. If you haven’t, getteth your butt to the grocery store and buy a fresh one because even if you start defrosting today, your bird might not be defrosted in time. I discussed the how to cook your bird to perfection in a conventional oven, now for a method that’s a little daring, deep frying.

Alton Brown, is one of my favorite TV cooks. Good Eats funny and informative, plus, his recipes are easy and edible. I’ve done fried turkey and while I don’t recommend it for health reasons, once a year probably wont hurt. Alton’s “how to” videos are a must watch on safety tips, how to choose a turkey fryer, equipment and, finally, cooking directions. If you decide to try this, please follow all directions carefully and take all the safety precautions.

Below the fold are recipes and more safety tips.

Now that we are all geared up to cook the turkey to a turn. Forget the Saturday Evening Post pictures of Dad carving the bird at the table, that’s for magazines and movies. Trust me, it makes a mess and there is hardly enough room at the dining table, not to mention the danger of doing this on a slippery platter.

To start you need a sharp carving knife and a sturdy cutting board on a large surface. The New York Times invited Ray Venezia, master butcher and Fairway Market meat consultant, who demonstrates how to carve and plate the turkey.