Tag: Thanksgiving

OK. We have covered the Main Event, The Turkey, and two ways you can cook him (or her, if you get a hen), baked or fried so that he’s not just very pretty but very tasty. And we have written about two of the favorite side dishes, dressing , the unstuffed, and sweet potatoes with a new kick, as well as a couple of twists on traditional desserts, pumpkin and meatless mince.

It’s now time to discuss the least, popular dish on the table, vegetables. At our house, my son-in-law has his favorite green been casserole with those crunchy onion crumbles on top, which is not on the top of my list for flavor. This year a Trader Joe’s opened near us and the s-i-l has found a new variation on his favorite dish, which he promises, I’ll like. I will let you know.

My aunt loves succotash but nobody else like the tasteless, gritty, mushy lima beans. When I was a kid that would be the only thing left on my plate. Last year, when she came up for a surprise visit, my daughter, her favorite great niece (and her only one), found a variation on the old standard that our dear aunt loved and I ate.

The recipe calls for edamame. For those of you who aren’t familiar with edamame (the web site is cute) is an immature soy bean that has been harvested before it starts to harden:

The word Edamame means “Beans on Branches,” and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. Edamame is consumed as a snack, a vegetable dish, used in soups or processed into sweets. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.

Like all soy beans, edamame are a nutritional power house containing carbohydrates, protein, dietary fiber, omega-3 fatty acids and micronutrients, particularly folic acid, manganese and vitamin K. The edamame beans contain higher levels of abscisic acid (a plant hormone), sucrose, and protein than other types of soybean, and may contain carotenoids, which acts as an anti-oxident.

All right enough with the educational blather. You can find edamame in the frozen section of most large supermarkets, like Stop ‘n Shop, ShopRite, etc. The s-i-l found then in Trader Joe’s frozen section already pealed. Woo-hoo! Less work.

Autumn Succotash

Ingredients:

  2 slices thick-cut bacon (about 2 ounces), chopped

   1 shallot, finely chopped

   2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed

   1 pound frozen corn kernels, thawed

   1/4 cup water

   1/4 cup chopped fresh Italian parsley

Preparation:

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

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

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.

Don’t stuff the turkey, stuff a pumpkin. Most chefs, and one of my personal favorites for cooking turkeys, Alton Brown, do not recommend stuffing the turkey for numerous reasons, the main one is salmonella:

   When it comes to turkey, Stuffing Is Evil. That’s because stuffing goes into the middle of the bird and is extremely porous. That means that as the turkey around it cooks, juices that may contain salmonella bacteria soak into the stuffing, which then must be cooked to a minimum of 165°F in order to be safe. Getting the stuffing to this temperature usually means overcooking the turkey.

   The way I see it, cooking stuffing inside a turkey turns the turkey into a rather costly seal-a-meal bag. If you’re a stuffing fan, I suggest cooking it separately (in which case it’s “dressing,” not stuffing) and inserting it into the bird while it rests. Odds are no one will notice the difference.

And really, you can’t tell the difference in the flavor of either the turkey or the stuffing. Stuffing can be put in a pan or decorative baking dish to bake but I came across a decorative idea from the New York Times Dining & Wine section: Roasted Stuffed Pumpkin. The dish is vegetarian friendly and gluten free. It can also be baked in smaller pumpkins or squash to make individual servings, just adjust the baking time.

Ingredients:

   1 6 1/2- to 7-pound sugar pumpkin, or other pumpkin suitable for eating

   1 tablespoon vegetable oil

   1 onion, finely chopped

   3 cloves garlic, 2 minced, 1 halved

   1 cup dried cranberries

   1 teaspoon ground ginger

   1 teaspoon allspice

   1/4 teaspoon saffron threads

   Finely grated zest of half an orange

   2 cups basmati rice

   4 cups vegetable stock

   Salt

Preparation:

1. Heat oven to 400 degrees. Fill a kettle with water, and bring to a boil. About an inch below the top of the pumpkin’s ”shoulders,” about where it would be cut to carve a jack-o’-lantern, slice a lid from top of pumpkin, and set it aside. Remove seeds and fibrous flesh from inside.

2. In a large saucepan over medium-low heat, heat the oil, and sauté the onion until it is softened. Add 2 minced garlic cloves, and sauté for 30 seconds. Stir in the cranberries, ginger, allspice, saffron and orange zest. Add the rice, and stir until it is glossy. Pour in stock, and bring to a boil. Cover, and reduce heat as low as possible. Cook for 15 minutes. Meanwhile rub the inside of pumpkin with cut garlic clove, and rub with some salt to taste.

3. When rice has cooked for 15 minutes, it will be damp and not very fluffy. Adjust seasoning to taste, and spoon into pumpkin cavity. Press lid firmly on top. It may sit above stuffing a bit like a jaunty cork. Wrap bottom two to three inches of pumpkin in a double layer of foil to protect it from contact with water during baking. Place in a roasting pan, and add about 1 inch of boiling water to pan.

4. Bake the pumpkin until it is tender when pierced with a knife, about 1 1/2 hours. (If there is resistance when pumpkin is pierced, allow more baking time.) To serve, remove pumpkin from pan, and allow it to rest for about 10 minutes. Discard foil, and place pumpkin on a serving platter. Slice into segments like a cake. Place a wedge of pumpkin on each serving plate, and mound with rice stuffing.

YIELD: 8 to 10 servings

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

When most of us think of pumpkins, we think of the orange orbs that get carved up for Halloween and pumpkin pie with gobs of whipped cream for dessert at Thanksgiving but pumpkins come in all shapes, colors, sizes and varieties. Some are good only for decoration, while others are not only decorative but very tasty in pies, soups and stews.

According to Wikipedia pumpkin “is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America.” Some of the fun activities besides decorative carving for Halloween are Festivals and competitions with pumpkin chucking being among the most popular. Chucking has become so popular that some competitors grow their own special varieties that will survive being shot from catapults and cannons. The festivals are most dedicated to the competition for recipes and the competition for the largest pumpkin. This year that honor went to a 1818 pound beauty from Canada that was on display at the New York Botanical Garden in the Bronx.

The pumpkin is one of the main symbols of Halloween and the Wiccan holiday of Samhain, which is a celebration of the end of the year, the final harvest and the coming of winter. The earliest that a craved pumpkin was associated with Halloween is 1866. Throughout Britain and Ireland the turnip has traditionally been used at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips.

In cooking, the the fleshy shell, seeds, leaves and flowers are all edible. Canned pureed pumpkin is readily available in stores, as are the small, sweet variety of fresh pumpkin for the ambitious cook to make their own puree or for stews. When it comes to pies, the easiest is the canned, my favorite being Libby’s with the recipe on the label, label, label. It’s the only recipe I have ever used for pumpkin pie and I’ve never has a complaint.

Pumpkin and all it parts are also very nutritious, containing many vitamins, minerals and anti-oxidents. There is also an interesting medical study of pumpkin extract on type-1 diabetic rats:

(P)ublished in July 2007, suggests that chemical compounds found in pumpkin promote regeneration of damaged pancreatic cells, resulting in increased bloodstream insulin levels. According to the research team leader, pumpkin extract may be “a very good product for pre-diabetic people, as well as those who already have diabetes,” possibly reducing or eliminating the need for insulin injections for some type-1 diabetics. It is unknown whether pumpkin extract has any effect on diabetes mellitus type 2, as it was not the subject of the study.

One of my favorite recipes is Pumpkin Cheesecake with Bourbon Sour Cream Topping that is more popular than pie with my family.

Recipe and baking tips are below the fold

I know by tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass because 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 dong 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 or 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 hae 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 Appetit!

Folks, tomorrow is Thanksgiving Day in the United States.  I shall not go onto the history of it, since everyone has her or his own interpretation, and the pundits have theirs.  The Big Bloviator promised to repeat his distorted idea of it again today on his foul radio program.  I made it a point to miss it.

However, it is important to reflect back on the previous year and consider the things for which one gives thanks, and actually to give those thanks.  I do not care if your thanks goes to a deity, to other people, or to communities like these.  The important is that one thinks about the good things that have happened during the past year and thanks someone other than one’s self for them.

Now that we are done with cooking directions for the big day, time to pick the beverage that will not just accompany this spectacular meal but compliment the main course, the sides and deserts.

My usual choices for the wine is to have choices, serving both reds and whites. Cabernets and Sauvignon Blanc can be respectively too heavy and too acidic while the Chardonnays can be too oaky.

Don’t be afraid to ask the your wine merchant for suggestions. There are many very fine wines for those on a budget. Here are some of my suggestions:

Beaujolais Nouveau is the “first wine of the harvest” and the 2010 has just been released, This is a very “young” wine that spends little time in the cask between picking  and bottling. It is traditionally released on November 21 with great fan fare among wine around the world. It is light and fruity, should be served chilled. It goes well with not just the turkey but  everything from the appetizer cheese course to sweet potatoes and dressing to that pesky once a year veggie, Brussel Sprouts, not an easy feat. It is also inexpensive at less than $10 a bottle, the magnum is usually even more economical.

Pinot Noir is another good choice but not easy to find one that has some flavor and can be a little “pricey”, although there good ones in the $10 range.

For the whites there are two that I choose from Pinot Grigio or a slightly sweeter Riesling.

Pinot Grigio or Pinto Gris is a young fruity wine and depending on the region can be full bodied and “floral” to lighter, “spritszy” and a little acidic. I suggest the former and fond that the Pinot from Barefoot Cellars fits the bill and the pocketbook.

Riesling can be found in the German section and look for a Gewurztraminer or a slightly sweeter Spätlese.

The there is beer for those who prefer some foam and fizz. These are the suggestions from the Brewers Association:

   * Traditional Turkey – Amber ale or a lager like Oktoberfest, brown ale or a strong golden ale like triple

   * Smoked Turkey – a hoppy brown ale, Scotch ale or porter

   * Pumpkin pie – Spiced ale, winter warmer or old ale

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.