Tag: Meta

h/t Heather at Crooks and Liars

Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will not conflict with such an eclectic meal of many flavors. It’s not easy to please everyone and, like in my family, there are those who insist on “traditions” like Pumpkin Pie made only from the recipe on the Libby’s Pumpkin Puree can slathered with Ready Whip Whipped Cream. For my son-in-law it isn’t Thanksgiving without the green bean casserole made with Campbell’s Cream of Mushroom Soup. Thank the cats we have a crowd that will eat just about anything on the table that looks pretty. Rather than reprise each recipe, I’ve compiled an anthology of past diaries to help you survive the trauma of Thanksgiving Day and enjoy not just the meal but family and friends.

Health reasons why not to stuff that bird and a recipe with a clever decorative way to serve the dressing.

Suggestions on wine and beer pairings that go with everything including brussel sprouts.

A great substitute for those sticky, over sweet, marshmallow topped tubers that goes well with pork or ham and breakfast.

Hate those gritty, tasteless lima beans in succoatash? I do but this recipe using edamame change my mind

Includes a great recipe for Pumpkin Cheesecake that will please even those diehard traditional pumpkin pie lovers.

Any squash can be substituted for pumpkin in this recipe. My daughter is using butternut served with a dollop of cumin flavored sour cream.

Besides making turkey soup or hash with those leftovers and the carcass, there is also some great recipes like the mushroom risotto in this essay.

May everyone have a safe and healthy Thanksgiving. Please remember those who have lost so much during Hurricane Sandy with a donation to a food bank or charity that is assisting. May they all be warm and safe. Blessed Be.

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.

I can’t believe it’s that time already.

Republished from November 20, 2010 for obvious timely reasons.

I never went to cooking school or took home economics in high school, I was too busy blowing up the attic with my chemistry set. I did like to eat and eat stuff that tasted good and looked pretty, plus my mother couldn’t cook to save her life let alone mine and Pop’s, that was her mother’s venue. So I watched learned and innovated. I also read cook books and found that cooking and baking where like chemistry and physics. I know, this is Translator’s territory, but I do have a degree in biochemistry.

Cooking a turkey is not as easy as the directions on the Butterball wrapping looks. My daughter, who is the other cook in the house (makes the greatest breads, soups and stews) is in charge of the Turkey for the big day. Since we have a house full of family and friends, there are four, yeah that many, 13 to 15 pound gobblers that get cooked in the one of the two ovens of the Viking in the kitchen and outside on the covered grill that doubles as an oven on these occasions. Her guru is Alton Brown, he of Good Eats on the Food Network. This is the method she has used with rave reviews. Alton’s Roast Turkey recipe follows below the fold. You don’t have to brine, the daughter doesn’t and you can vary the herbs, the results are the same, perfection. My daughter rubs very soft butter under the skin and places whole sage leaves under the skin in a decorative pattern, wraps the other herbs in cheese cloth and tucks it in the cavity. If you prefer, or are kosher, canola oil works, too.

Bon Appetite and Happy Thanksgiving

Even though Barack Obama lost in spacious red states, he is reelected due to a technicality called the Constitution.

I’ve had it pointed out to me repeatedly over the last few days (because it’s been cold and dark and there’s been nothing much else to do) that this reference doesn’t make much sense unless you are intimately familiar with Something’s Fishy! (Episode 28, Season 5 of The Fairly Odd Parents) where King Greg of Atlantis states that their staple diet consists of starfish, sponges, and the occasional underwater squirrel.

I hope this clears that point up for you.

Since Stars Hollow is as fundamentally fictional as Bikini Bottom and Dimmsdale (and as opposed to Atlantis which is completely true) we seldom have cause to complain about the weather except on those days the floor is a little wet and we are without mats.

Or coffee.

Snow is nothing but annoying icy frozen water stuff that falls out of the sky at inconvenient times. It’s Mother Nature’s icy “Screw you, Lorelai Gilmore”. It’s just stupid stuff you have to shovel out of the way so customers can get into the Inn. It’s the stuff that melts and leaks through your roof! It’s the stuff that stalls your car, it’s the stuff that buries your car.

Well said.

This particular stupid stuff was not quite as icy as last year’s edition but has been equally as effective in disrupting Halloween, taking out power, cell phone, and internet.  I suppose in it’s own way that’s a benefit since I haven’t had to deal with the silliness and have instead been able to perfect my recipe for storm somemores.

Things you will need to have on hand (you can’t shop, obviously)-

• Miniature Marshmallows
• M&Ms or whatever scroungable chocolate you can find
• Animal Crackers

For preparation-

• A Candle
• A Lighter or Match
• Toothpicks

Directions: Light your Candle and place it in the center of your desk in front of your blank black monitor like a shrine to the power company.  Arrange 2 Animal Crackers with a single M&M between sandwich-style.  Take off the lid cracker.  Spear your Marshmallow with a Toothpick and toast it golden brown over your Candle.  Place your hot yummy Marshmallow on top of the M&M and cover with the lid.  Squeeze gently and remove the Toothpick.  Eat.  Repeat.

Now there are those who say that you should only use Flat Toothpicks to keep the Marshmallow from sliding around, I found them a mite flimsy and prone to burn.  Richard opined that the mass of the mini-Marshmallow is insufficient to melt the chocolate.  I’ve never had much luck with that anyway.

Finally some people (Michel) objected that the Candle flame made the Marshmallow taste waxy and sooty.  To them I say you have not suffered enough!  Try it again in 24 hours and see what you think then.

For a beverage I suggest alcoholic, sewage treatment runs on electricity, and for reading material Josiah Gilbert Holland’s The Life of Abraham Lincoln.

TheMomCat and I will make every attempt to ensure that your contribution appears in as timely a fashion as possible including more frequent promotions and extending our publication day.

Pieces that you intend for consideration before the election should be posted by Sunday evening if possible.  Election Day (Tuesday) submissions by Monday night.  If you are too late don’t despair, we will attempt to schedule your work as soon as we can while also featuring reactions to Tuesday’s events.

There will be an Election Night Open Thread for results and observations.

Finally, DocuDharma and The Stars Hollow Gazette are explicitly non-partisan.  You may freely express your support for any candidate.  They are also public so if you publish an unpopular sentiment or inconvenient truth only your discretion and the obviously mean spirited nature of cross blog stalking protect you from consequences and suppression in other forums.  Nor are your ideas immune from criticism and discussion here, but you won’t be sanctioned for anything except violating the normal rules of behavior.

It’s really impossibly vain of me to suppose anyone cares, but there is a chance that underwater squirrels will attack my inter-tubz and disrupt the series of trucks that dump these ephemeral photons on your word TV thing.

If you happen to notice any gaps or interruptions in the next few days or even failures of insight and inspiration I blame Global Warming.

Yeah, that’s the ticket.

Yes, I’m on a pumpkin kick but the the sweet, small “pie” pumpkins have been plentiful in the market this year and I found an easy way to roast them. But, is your lacking time, canned pumpkin works just as well. My favorite is Libby’s which can be found in most grocery stores year round and you cannot beat the pie recipe in the label.

So let’s start with picking the pumpkin. Pie pumpkins are small, about 8 inches in diameter and yield about two to three cups of puree per pumpkin. Like picking any squash, look for one that is firm, no bruises or soft spots, and a good orange color.

To bake the pumpkin: This method from The Pioneer Woman works amazingly well, except don’t cut up the pumpkin. I found it easier to clean the “guts” out after the pumpkin was cooked.

As I said, you should have about 2 to 3 cups of puree per pumpkin.

Now you’re ready to make soup. I’ve tried various recipes and ended up with my own version.

Ingredients:

In a large sauce pan, heat 1/4 cup of vegetable broth over medium heat. Add the chop onion, and cook until tender, about 3 minutes. Add more broth if needed, do not let the onion dry out.

Add the remaining broth, pumpkin, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the cream and cook until hot. Don’t boil.

Ladle into warmed individual bowls and garnish with black pepper. Serve immediately.

I serve the soup garnished with parsley and toasted pumpkin seeds, shredded Gruyere, croutons, chopped green onions and sour cream on the side.

Rather than try to explain how to carve a pumpkin here is a video that is a handy 5 minute guide.

And for the more ambitious and artistic pumpkin carvers among us, here is some inspiration with seasonal music.