Tag: TMC Meta

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.

Indiana Senate candidate Richard Mourdock draws widespread criticism for rape comments but retains Mitt Romney’s endorsement.

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.

And this is how my brain sounds after four debates. youtu.be/g0WVh1D0N50

— daveweigel (@daveweigel) October 23, 2012

What the hell is “zumba”? and no matter what it is, how popular can it be if you have to throw in a blowjob.

When you want to say what’s the cheapest thing I can feed you that’s still technically food, nothing says it like pizza.

My  question is, what is it about being able to figure out how to get a 2000 calorie wheel of grease to your front door in 30 minutes that turns a man’s politics so far to the right?

See the guys eating dollar bills? That’s because the other choice is Domino’s Pizza

Then of course there’s Godfather’s Pizza’s Herman Cain, who when he said try my ‘dippin’ sticks”, he wasn’t talking about the menu

When I order a pizza, it’s late. I’m stoned. I’m out of peanutbutter. he could charge $15 extra dollars, I’d be helpless to object. Pizza is the drunken hook-up of food. you get it a moment of weakness and the next morning you roll over and see the box and think, “Oh God, did I just eat Papa John last night? I’m gonna be sick.”