November 2013 archive

What’s Cooking: Roasted Turkey Stock

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

Who’s We Kimosabe?

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

“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.

Heidi Moore: Pope Francis Understands Economics Better Than Most Politicians

Inequality is the biggest economic issue of our time. It’s only surprising it took so long for a globally prominent figure to say it

Pope Francis is a pontiff who has constructively broken all the rules of popery – so far to widespread acclaim. He’s faulted the Catholic church for its negative obsession with gays and birth control, and now he has expanded his mandate to economics with a groundbreaking screed denouncing “the new idolatry of money”. [..]

The pope’s screed on “the economy of exclusion and inequality” will disappoint those who considers themselves free-market capitalists, but they would do well to listen to the message. Francis gives form to the emotion and injustice of post-financial-crisis outrage in a way that has been rare since Occupy Wall Street disbanded. There has been a growing chorus of financial insiders – from the late Merrill Lynch executive Herb Allison to organizations like Better Markets – it’s time for a change in how we approach capitalism. It’s not about discarding capitalism, or hating money or profit; it’s about pursuing profits ethically, and rejecting the premise that exploitation is at the center of profit. When 53% of financial executives say they can’t get ahead without some cheating, even though they want to work for ethical organizations, there’s a real problem.

Unlike Occupy, which turned its rage outward, Pope Francis bolstered his anger with two inward-facing emotions familiar to any Catholic-school graduate: shame and guilt, to make the economy a matter of personal responsibility.

Ralph Nader: Can Right and Left Rally Against Walmart?

One of the most profitable corporations in America is having a holiday food drive. Sounds good-it’s the least Corporate America can do for those struggling to make ends meet while big companies rake in record profits and give so little back. But wait… there’s a catch. The food drive is for the company’s own underpaid, poverty-stricken workers. You really can’t make this stuff up. [..]

Earlier this week, it was reported that a Walmart store in Canton, Ohio is asking for food donations for its own employees. Photos of the food donation bins circulated online showing signs that read: “Please donate food items here so associates in need can enjoy Thanksgiving dinner.” (That’s if they even have a chance to-Walmart stores are open on Thanksgiving and are beginning their “Black Friday” deals at 6 PM on Thanksgiving Day to get a jump on the holiday shopping madness.)

Walmart is America’s largest employer with a workforce consisting of 1.3 million “associates.” The company made nearly $17 billion in profit last year.  So why can’t Walmart afford to pay its own store workers enough for them to enjoy a holiday meal with their families?  The answer is Walmart doesn’t really care about its workers.

Jim Hightower: This Thanksgiving, Let’s Celebrate AgriCULTURE, Not AgriBUSINESS

In December 1972, I was part of a nationwide campaign that came tantalizingly close to getting the U.S. Senate to reject Earl Butz, Richard Nixon’s choice for secretary of agriculture. [..]

The 51 to 44 Senate vote was so close because we were able to expose Butz as … well, as butt-ugly – a shameless flack for big food corporations that gouge farmers and consumers alike. We brought the abusive power of corporate agribusiness into the public consciousness for the first time, but we had won only a moral victory, since there he was – ensconced in the seat of power. It horrified us that Nixon had been able to squeeze Butz into that seat, yet it turned out to be a blessing. [..]

The whirling horror of Butz, however, spun off a blessing, which is that innovative, freethinking, populist-minded and rebellious small farmers and food artisans practically threw up at the resulting Twinkieization of America’s food.

Jared Berstein: Pesky Brother-in-Law: Thanksgiving 2013

Another Thanksgiving. Family, friends, food, and hopefully some time off to sleep off your turkey-induced tryptophan daze.

And yes, that pesky brother-in-law who’s especially revved up this year for an aggressive incoming attack well before the gravy boat reaches you. So, let’s see if I can once again come to your aid with a bit of Q&A. [Links to earlier versions below.]

Now remember, he (or she — there’s lots of pesky aunts, sisters, even spouses) is loaded for bear coming off of the ugly healthcare.gov rollout, and the whole way up the interstate he’s been getting increasingly excited about batting you about with this one.

But you know my methods: we stroke, we kick. We concede the truth and provide the context. We are fact based. We never get nasty. We love our misguided bros et al — while we may get a touch acerbic, our goal is never to humiliate nor put down. It is to guide them back to the enlightened path, no matter how far they’ve strayed.

On This Day In History November 28

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.

Thanksgiving and Hanukkah with Stephen Colbert

Guess Who’s Coming to Thanksgiving Dinner?

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

5 x Five – Colbert Holidays: Thanksgiving

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

5 x Five – Colbert Holidays: Hanukkah

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.

What’s Cooking: Don’t Throw That Turkey Carcass Out

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

“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.

Deborah Cramer: A Bird Whose Life Depends on a Crab

GLOUCESTER, Mass. – HORSESHOE CRABS have been around for 475 million years, making them among earth’s oldest animals. They emerge from waters along the Eastern Seaboard during the high tides of full and new moons each May and June to spawn and lay their eggs on sandy beaches. The world’s largest population is concentrated in the Delaware Bay off the coasts of New Jersey and Delaware.

Arriving not far behind the crabs are thousands of small russet-colored shorebirds, known as red knots. They show up just in time to feast on the abundance of crab eggs before resuming their 9,300-mile journey from Tierra del Fuego to the Canadian Arctic. More than half of the red knots along the Western Atlantic flyway converge at this crucial springtime refueling stop, our own avian Serengeti.

But the number of horseshoe crabs has declined over the years. We’d been catching too many to use as bait to snag other sea creatures. That has meant trouble not only for red knots, whose numbers in the Delaware Bay have plummeted by 70 percent since the early 1980s, but for us.

Jessica Valenti: Birth Control Coverage: It’s the Misogyny, Stupid

Today the Supreme Court announced it will hear two cases concerning the Affordable Care Act’s requirement that companies’ insurance plans cover birth control. Hobby Lobby and Conestoga Wood Specialties claim the mandate violates their belief against certain kinds of contraception-pitting female employees’ right to a nondiscriminatory health plan against a company’s religious freedom. (I also fervently hope these companies are fighting as hard to ensure that their unmarried male employees don’t have access to sin-pills like Viagra.) [..]

There’s also an incredibly slippery slope here-if employees’ health plans have to adhere to company owners’ religious beliefs, what happens if your boss doesn’t believe in vaccinations? Or as Guardian columnist Jill Filipovic tweeted, “What if your blood transfusions violate your employer’s religious beliefs? No surgery coverage?” Ilyse Hogue, president of NARAL Pro-Choice America said in a statement, “Allowing this intrusion into personal decisions by their bosses opens a door that won’t easily be shut.”

Laura Gottesdiener: The Empire Strikes Back: How Wall Street Has Turned Housing Into a Dangerous Get-Rich-Quick Scheme — Again

You can hardly turn on the television or open a newspaper without hearing about the nation’s impressive, much celebrated housing recovery. Home prices are rising! New construction has started! The crisis is over! Yet beneath the fanfare, a whole new get-rich-quick scheme is brewing.

Over the last year and a half, Wall Street hedge funds and private equity firms have quietly amassed an unprecedented rental empire, snapping up Queen Anne Victorians in Atlanta, brick-faced bungalows in Chicago, Spanish revivals in Phoenix. In total, these deep-pocketed investors have bought more than 200,000 cheap, mostly foreclosed houses in cities hardest hit by the economic meltdown.

Wall Street’s foreclosure crisis, which began in late 2007 and forced more than 10 million people from their homes, has created a paradoxical problem. Millions of evicted Americans need a safe place to live, even as millions of vacant, bank-owned houses are blighting neighborhoods and spurring a rise in crime. Lucky for us, Wall Street has devised a solution: It’s going to rent these foreclosed houses back to us. In the process, it’s devised a new form of securitization that could cause this whole plan to blow up — again.

Ellen Brown: Monsanto, the TPP, and Global Food Dominance

“Control oil and you control nations,” said US Secretary of State Henry Kissinger in the 1970s. “Control food and you control the people.”

Global food control has nearly been achieved, by reducing seed diversity with GMO (genetically modified) seeds that are distributed by only a few transnational corporations. But this agenda has been implemented at grave cost to our health; and if the Trans-Pacific Partnership (TPP) passes, control over not just our food but our health, our environment and our financial system will be in the hands of transnational corporations.

According to an Acres USA interview of plant pathologist Don Huber, Professor Emeritus at Purdue University, two modified traits account for practically all of the genetically modified crops grown in the world today. One involves insect resistance. The other, more disturbing modification involves insensitivity to glyphosate-based herbicides (plant-killing chemicals). Often known as Roundup after the best-selling Monsanto product of that name, glyphosate poisons everything in its path except plants genetically modified to resist it.

On This Day In History November 27

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.

What’s Cooking: Fried Turkey

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.

Bon Apetite



What’s Cooking: Carving the Bird

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.

Load more