Tag: Turkey

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

Revised 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 were like chemistry and physics. I know, that was Translator’s territory, but I do have a degree in biochemistry.

For you really geekie cooks here is a great article about the “Turkey Physics” involved in getting it all done to a juicy turn.

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 are again having a house full of family and friends, one the two 13 to 15 pound gobblers will get cooked outside on the gas 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

The Obama administration has decided to arm the Kurdish militants in Kobnani to fight ISIS. What could possibly go wrong?

Isis claims it has US airdrop of weapons intended for Kurds

· Pentagon investigating claims but admits one load missing and it would be embarrassing if it ended up in terror group’s hands

· Turkey criticises arms airdrops saying the strategy will never lead to desired results

A US airdrop of arms to besieged Kurds in Kobani appears to have missed its target and ended up in the hands of Islamic State (Isis) militants.

Video footage released by Isis shows what appears to be one of its fighters for in desert scrubland with a stack of boxes attached to a parachute. The boxes are opened to show an array of weapons, some rusty, some new. A canister is broken out to reveal a hand grenade.

The Pentagon said it was investigating the claim but admitted that one of its airdrops had gone missing. If confirmed, it would be an embarrassment for the US, given the advanced technology available to its air force.

The seemingly bungled airdrop comes against a steady stream of US-supplied weapons being lost to Isis forces, mainly from the dysfunctional Iraqi army. Isis is reported to have stolen seven American M1 Abrams tanks from three Iraqi army bases in Anbar province last week.

Earlier this month, Secretary of State John Kerry said the United States would not act to prevent the Islamic State from seizing Kobani because the Syrian Kurdish town was not a “strategic objective.” But as news cameras on the Turkish-Syrian border showed Islamic State fighters assaulting a town in plain sight, the U.S.-led coalition responded with the most airstrikes of its Syria campaign. The U.S.-led coalition has also begun dropping air supplies of weapons and aid to the Syrian Kurds, a move it had resisted for weeks. Now Turkey says it will open its border with Syria to let Iraqi Kurdish fighters join the fight. The Turkish government had opposed aiding the Syrian Kurds in Kobani because of their links to Turkey’s longtime foe, the Kurdistan Workers’ Party, the PKK. To help us sort out this complicated picture, we are joined by longtime international law professor and former United Nations Special Rapporteur Richard Falk, who has just returned from four months in Turkey.

Two more different places do not come to mind, yet what we have been witnessing are two instances of the national question which have been in the news recently. I was originally going to write only on Scotland, but the immediacy of the catastrophe that is happening to the Kurds in Syria and the fight being waged against great odds while the world watches (and literally the Turkish army sits in its tanks watching while prevented Turkish Kurds from joining the fight in support of those fighting in Kobaně) needs to be addressed. So I decided to discuss both issues and to ask where the left stands and where it should stand on what should have been termed historically the national question and what criteria we should use to ascertain whether there is a legitimate issue that should be supported.



As we watch the power of states in the advanced capitalist world be weakened through the internationalisation of capital beyond national borders, one would think that the national question (a question arising at the end of the 19th century with the consolidation of nation states like Germany and Italy in the 1870s in the context of the consolidation of bourgeois nationalism and then the creation in the early 20th century of new nation states following the collapse of the Hapsburg and Ottoman Empires, e.g., Hungary, Greece, Czechoslovakia) would have ceased to be a relevant consideration. However, even as we sit here and watch the control over “domestic” capital weaken in state by state (this can be easily seen in the inability to control taxation of profits of MNCs), the issue of the national question still raises its head.  This is not only the situation in the post-world war II period of anti-colonialist struggles (e.g., India, Algeria, Mozambique, Zimbabwe), nor the struggle against neo-colonialism and imperialism’s attempts to control the economic and political situations in other countries, but also includes the issue of the rights of nations currently in union, through historical circumstance, or forced through being conquered historically to be part of a state (e.g., The Basque, Catalonia, Scotland, Wales).    

Since both questions impact significantly on the issue of anti-imperialist in theory and practice, they bring to the fore issues that the Left needs to address. Inevitably, there will be differences among the Left due to different perspectives on the both the acceptance of the right of self-determination, the issue of nation-state themselves, and how this impacts upon anti-imperialist struggles.

Ninety-eight years ago on May 20, 1916, the French diplomat François Georges-Picot and British Sir Mark Sykes with Russian agreement concluded negotiations that would define each country’s spheres of influence and control in the Middle East should the Triple Entente succeed in defeating the Ottoman Empire during World War I. The Sykes-Picot agreement, combined with the Balfour Declaration that proposed separate Jewish and Palestinian states, has shaped the region and its politics for nearly 100 years.

With the current Iraqi government under siege from Sunni militants angered at their exclusion from the government and the maltreatment of the Sunni population, Sykes-Picot may now be in its death throws.

In the north the Kurds seized the oil rich city of Kirkuk which paves the way for them to break away from the Shia dominated government in Baghdad. In an surprise statement from an official member of the Turkey’s ruking party, Huseyin Celik said that the Kurds in Iraq have the right to self-determination.

The AKP 9Justice and Development Party) is the party of Turkish Prime Minister Recep Tayyip Erdogan under whom Ankara and Erbil have built strong economic and diplomatic relations.

In case Iraq gets partitioned, said Celik, “the Kurds, like any other nation, will have the right to decide their fate.”

Celik believes that Iraq is already headed towards partition thanks to “Maliki’s sectarian policies.” [..]

“Turkey has been supporting the Kurdistan Region till now and will continue this support,” said Celik.

Turkey and Kurdistan have signed a 50-year energy deal and Kurdish oil is exported via a pipeline that connects the autonomous region to the port of Ceyhan on the Mediterranean.

Huffington Post‘s Ryan Grim and Sophia Jones further report

The Kurds have been effectively autonomous since 1991, when the U.S. established a no-fly zone over northern Iraq. Turkey, a strong U.S. ally, has long opposed the creation of an independent Kurdistan so that its own eastern region would not be swallowed into it. But Celik’s statement indicates that the country may be starting to view an autonomous Kurdistan as a viable option — a sort of bulwark against spreading extremism within a deeply unstable country. [..]

Turkey and Iraqi Kurdistan have recently forged a strong bond over oil, much to the chagrin of Iraq, which claims that Baghdad has sole authority over oil in Kurdistan. Turkey recently signed a 50-year energy deal with Iraqi Kurdistan’s semi-autonomous government to export Kurdish oil to the north, and Kurdistan has increased its exports this week despite the insurgency by the Islamic State of Iraq and Syria. [..]

Considering the Turkish past opposition to an independent Kurdish state, this is an interesting reversal.

I suspect that Iraq’s creator, Gertrude Bell, is rolling over in her Baghdad grave.

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

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!

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.

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

For those of you who haven’t realized Thursday is Thanksgiving Day, snap out of it! Time to get on the road, into the grocery store and but the bird. Unless it’s fresh, that is not a frozen boulder, it’s going to take 2 – 3 days to thaw in the refrigerator. If your brining, you’ll need one that’s thawed or fresh at this stage. So. wake up, get thee to the grocery store. NOW!

For those who aren’t doing the big family bash and are spending the evening alone or with one or two others, here are a few recipes from the New York Times for a small scale Thanksgiving dinner.

Turkey Cutlets Marsala

If you can’t find turkey cutlets, buy a boneless turkey breast, cut into cutlets then lightly pound them into shape beneath a sheet of plastic wrap.

TOTAL TIME: 15 minutes

Ingredients

   4 turkey cutlets, approximately 1 1/4 pounds

   Kosher salt and freshly ground black pepper

   Flour for dusting

   4 tablespoons unsalted butter

   1/4 cup Marsala wine

   1/4 cup chicken stock, homemade or low-sodium

Preparation

1.    Place the cutlets on a wooden board, and season them aggressively with salt and pepper, then lightly dust them with flour.

2.    Melt the butter in a large sauté or frying pan set over medium-high heat, and when it begins to foam, add the turkey cutlets to the pan. Turn the heat down to medium, and cook, gently, for 3 minutes a side, being careful not to allow the butter to blacken

3.    When the second side is just about done, pour the Marsala over the cutlets, and allow it to bubble and combine with the butter. Now do the same with a splash or two of the chicken stock. Cook in the pan for 2 or 3 minutes more.

YIELD: 2 servings

Vegetable Risotto

TOTAL TIME: 40 minutes

Ingredients

   1/2 ounce dried mushrooms

   6 tablespoons unsalted butter

   5 green leaf lettuce leaves, shredded

   1 leaf of a fennel bulb, finely diced

   1 small onion, finely diced

   1 cup arborio rice

   2 tablespoons grated Parmesan

   Kosher salt

   Nutmeg

Preparation

1.    Put the mushrooms in a bowl, and pour hot water over them. Allow them to steep for 20 minutes, then squeeze them out and mince. Reserve the mushroom broth for another purpose.

2.    Put four cups of water in a pot, and set it over high heat to boil. Keep it hot.

3.    In a heavy saucepan set over medium heat, melt 5 tablespoons butter and when it foams, cook the lettuce and fennel until soft. Lift them out of the pan and set aside. Add another tablespoon of butter if necessary, and cook the onion until translucent. Add the rice, and stir until it is glistening and hot.

4.    Add a cup of the hot water to the mixture, and stir it until the liquid is absorbed, approximately 5 minutes. Add another cup of the water, and stir again until it is absorbed. Add the mushrooms, and stir again, then add a pinch of salt and another half cup of the hot water. When the liquid has been absorbed, taste the rice to see if the grains offer the slightest resistance to your teeth. If not, add the rest of the water, and stir again to combine.

5.    Stir in the lettuce, the fennel, the Parmesan and any remaining butter, then grate nutmeg generously over the mixture.

YIELD 2 servings

Roasted Brussels Sprouts

TOTAL TIME 40 minutes

Ingredients

   3/4 pound fresh brussels sprouts

   2 tablespoons extra-virgin olive oil or bacon fat

   Kosher salt and freshly ground black pepper to taste

   Red-pepper flakes to taste

Preparation

1.    Preheat oven to 400. Trim the ends of the brussels sprouts, and remove all yellowing exterior leaves. Put the sprouts in a large bowl, and toss with the oil or bacon fat, and season well with salt and pepper.

2.    Pour the sprouts onto a sheet pan and roast in the oven for 30 to 40 minutes, shaking the pan occasionally to brown the vegetables evenly, until crisp on the outside and tender within. Sprinkle a little more salt on them and, if you like, red-pepper flakes.

YIELD 2 servings

All recipes are easily doubled.

Bon appétit