One of the best and worst aspects of Thanksgiving is leftovers. Eating cold turkey can be a blessing or a curse.Luckily there are some good recipes to deal with all that turkey meat.It's like having another feast.
The New York Times Food section realized that with Thanksgiving comes leftovers.Unless you've had a table of voracious eaters you probably have a pound or two waiting to be repurposed in the fridge, Dave Tanis of the A City Kitchen gives us the recipe of turkey hash.It's a pretty easy dish. Just chop up leftover turkey , using both light and dark meat.Also throw in the leftover veggies too Mr. Tanis recommends adding parsnips along with onions and Brussels sprouts.If you want a fresh er tasting one then use fresh veggies. Bacon is also added for smokiness and a dash of saltiness. He adds jalapeno which is great if you want your hash t have a spark. Use a splash of turkey broth to meld the flavors so everything blends nicely and the variety of gamy, fiery and sweet mesh. . Finally add as many eggs as you have eaters as it's cooking in the skillet.This way everyone gets a nice, runny yolk , a perfect dip for a forkful of hash.
Of course turkey is also healthy too. Martha Rose Shulman, who usually contributes good for you recipes for the online Tuesday Science and Health section, has three good recipes. One is the refreshing Turkey Waldorf Salad.This has two cups of diced or shredded turkey along with the tangy tart Granny Smith apples as well as raisins and walnuts. Yogurt and mayo are added to moisten the ingredients but if you feel this is too much use Nayonaisse which is made with out eggs and Greek yogurt which is much lower in calories than regular yogurt.The carcass can also be boiled for stock and Ms Shulman plans on making the light, lemony Greek egg soup,avgolomono which also has shredded turkey for some weight, The last recipe is stir fried turkey with Brussels sprouts and bell peppers.The bird is given zing with ginger and red pepper flakes. Also it can be served with rice or noodles for a nice Asian twist.
If you're looking for something exciting to do with your leftovers, try any of these recipes. They elevate the turkey into a whole other stratosphere. It's not just turkey. It's a great feast! Again!
Friday, November 28, 2014
Thursday, November 27, 2014
Thanksgiving wishes
Happy Thanksgiving to all my American readers around the world. Hopefully by now you are well stuffed with turkey , dressing and a few healthy green sides. Enjoy the day and the leftovers tonight.
Remember to be thankful for the food o the table and the people who make it possible for it to be there, form the farmers who raised he crops to the home chef who made the taters the way you like them.Be thankful you have plenty in a time of need and that you'll never know hunger pangs.
Be thankful.Be thoughtful..Be good.
Remember to be thankful for the food o the table and the people who make it possible for it to be there, form the farmers who raised he crops to the home chef who made the taters the way you like them.Be thankful you have plenty in a time of need and that you'll never know hunger pangs.
Be thankful.Be thoughtful..Be good.
Wednesday, November 26, 2014
Frog Eye Pudding And Turkey.
The one holiday that unites all Americans is Thanksgiving. No matter what your religion is or your nationality you will sit down tomorrow, like your neighbors coworkers, friends and even enemies and be thankful for all you have and all you have to eat. Surprisingly though the thoughts and main dish are the same. It seems sides and desserts vary from state to state , surprisingly and perhaps not surprisingly so.
Kevin Quealy and David Leonhardt tallied up what America eats in an article in today's Food Section in the New York Times. This is an offshoot of an article written last week that highlighted certain dishes from each of our fifty states and Puerto Rico,It deals with the most searched recipes by state.Of course , the most popular is turkey but the researchers looked at searches for other dishes by state and how often they were researched. It proved an interesting glimpse into America's culinary window. For example Californians tend to look up persimmon bread recipes more times than another group.It's probably made for dessert, resembling apricot or cherry breads.Some dishes beggar belief. There is a Snickers salad , popular in Minnesota and Nebraska.It is what the name suggests, chopped up Snickers bars mixed with chopped apples and whipped cream. Variations include subbing in
bananas and/or pineapple for the apples and sometimes there's a pudding thrown in.Some other states such as Idaho and Nevada make frog eye pudding, yet another I can't believe this is an actual dessert. It is a wild mix of Acini de Pepe pasta mixed with pineapple , marshmallow and coconut with a decoration of orange slices.
A few reflect the ethnic make up of the state. New Yorkers and New Jerseyians go mad for stuffed artichokes, a must have in an Italian household.The heavily Hispanic Florida features coquito, the tasty rum and coconut holiday drink along with their own pumpkin dessert flan di Calabaza. Connecticut 's favorite dishes reflect their aura of WASPiness and almost a cliché., with popovers creamed onions and butternut squash casserole.You would think Alaska then would have caribou casserole or Eskimo ice cream, a mix of seal oil, whale blubber and berries but they're actually pretty traditional.Most people there want a Waldorf salad or cranberry relish. Hawaii too has a pretty usual palate save for jook or congee, a soupy rice porridge usually eaten for breakfast. However it is made into a comfort food with the addition of turkey, straying from its' Asian roots.
Some dishes may vary from state to state. It's still considered Thanksgiving as long as you have turkey or tofurkey, family and gratefulness .In the end that's all that matters.
Kevin Quealy and David Leonhardt tallied up what America eats in an article in today's Food Section in the New York Times. This is an offshoot of an article written last week that highlighted certain dishes from each of our fifty states and Puerto Rico,It deals with the most searched recipes by state.Of course , the most popular is turkey but the researchers looked at searches for other dishes by state and how often they were researched. It proved an interesting glimpse into America's culinary window. For example Californians tend to look up persimmon bread recipes more times than another group.It's probably made for dessert, resembling apricot or cherry breads.Some dishes beggar belief. There is a Snickers salad , popular in Minnesota and Nebraska.It is what the name suggests, chopped up Snickers bars mixed with chopped apples and whipped cream. Variations include subbing in
bananas and/or pineapple for the apples and sometimes there's a pudding thrown in.Some other states such as Idaho and Nevada make frog eye pudding, yet another I can't believe this is an actual dessert. It is a wild mix of Acini de Pepe pasta mixed with pineapple , marshmallow and coconut with a decoration of orange slices.
A few reflect the ethnic make up of the state. New Yorkers and New Jerseyians go mad for stuffed artichokes, a must have in an Italian household.The heavily Hispanic Florida features coquito, the tasty rum and coconut holiday drink along with their own pumpkin dessert flan di Calabaza. Connecticut 's favorite dishes reflect their aura of WASPiness and almost a cliché., with popovers creamed onions and butternut squash casserole.You would think Alaska then would have caribou casserole or Eskimo ice cream, a mix of seal oil, whale blubber and berries but they're actually pretty traditional.Most people there want a Waldorf salad or cranberry relish. Hawaii too has a pretty usual palate save for jook or congee, a soupy rice porridge usually eaten for breakfast. However it is made into a comfort food with the addition of turkey, straying from its' Asian roots.
Some dishes may vary from state to state. It's still considered Thanksgiving as long as you have turkey or tofurkey, family and gratefulness .In the end that's all that matters.
Tuesday, November 25, 2014
CHanging Sides
Any holiday dinner is about the sides. Yes, the main dish is the star but the sides either make or break the entire dinner. Sometimes these need an added zip to make them more interesting.It just takes a dash of this or a pinch of that to elevate any Thanksgiving meal to the next level.
One of the easiest dishes to change and glam up is mashed potatoes. The homemade kind is good on ts own, especially if you add in milk and butter. However if you have the instant jazz it up to get rid of that processed taste. Add some bacon bits for a salty smoky twist. Pepper flakes or even a liberal dash of fresh ground pepper can turn a bland dish zingy.Baked potatoes are another blank canvas. You can do restuffed potatoes which is baking them first, and then taking out the middle. This is then mashed with milk and put back into the potato skin. Paprika or cheddar cheese is then sprinkled over it and the whole thing is placed under the broiler for a few more minutes. Yams can be dressed up too. Most home chefs over sugar them, mixing them with marshmallows and even coconut. This is kind of silly because the yam is a root veggie, not a dessert. They can be turned into fries and sprinkled with pepperoncini as a fun side to usually staid holiday meal. Yams can also be turned into puffs that can be dipped into gravy.
What about the usual suspects? Carrot coins are always served at the Thanksgiving meal.Mix it up by serving them mashed in a nice buttery sauce.Another idea is shredding them and serving them a cold dish in the form of a slaw.Make it refreshingly light with just an oil and lemon dressing. Brussels Sprouts, one of the most traditional Thanksgiving veggies is usually served with butter cheese. Yet they can be made crunchy and fun by turning them into chips.Peel each sprout and put the leaves on an oiled cookie tray. Use olive oil for this and also for drizzling over each leaf. Sprinkled with sea salt and bake for three to four minutes.These also make a neat appetizer.Another idea is a hot salad with Brussels sprouts kale and onions. A Dijon mustard dressing is the best topping but you could also have a lemon lime one as well.
Sides are the scene stealers in any dinner. Make them even more appealing by zinging and zesting them up with different spices or cooked in an entirely different way . If you loved them already changing them up will make you love them even more.
One of the easiest dishes to change and glam up is mashed potatoes. The homemade kind is good on ts own, especially if you add in milk and butter. However if you have the instant jazz it up to get rid of that processed taste. Add some bacon bits for a salty smoky twist. Pepper flakes or even a liberal dash of fresh ground pepper can turn a bland dish zingy.Baked potatoes are another blank canvas. You can do restuffed potatoes which is baking them first, and then taking out the middle. This is then mashed with milk and put back into the potato skin. Paprika or cheddar cheese is then sprinkled over it and the whole thing is placed under the broiler for a few more minutes. Yams can be dressed up too. Most home chefs over sugar them, mixing them with marshmallows and even coconut. This is kind of silly because the yam is a root veggie, not a dessert. They can be turned into fries and sprinkled with pepperoncini as a fun side to usually staid holiday meal. Yams can also be turned into puffs that can be dipped into gravy.
What about the usual suspects? Carrot coins are always served at the Thanksgiving meal.Mix it up by serving them mashed in a nice buttery sauce.Another idea is shredding them and serving them a cold dish in the form of a slaw.Make it refreshingly light with just an oil and lemon dressing. Brussels Sprouts, one of the most traditional Thanksgiving veggies is usually served with butter cheese. Yet they can be made crunchy and fun by turning them into chips.Peel each sprout and put the leaves on an oiled cookie tray. Use olive oil for this and also for drizzling over each leaf. Sprinkled with sea salt and bake for three to four minutes.These also make a neat appetizer.Another idea is a hot salad with Brussels sprouts kale and onions. A Dijon mustard dressing is the best topping but you could also have a lemon lime one as well.
Sides are the scene stealers in any dinner. Make them even more appealing by zinging and zesting them up with different spices or cooked in an entirely different way . If you loved them already changing them up will make you love them even more.
Monday, November 24, 2014
Let's Talk Turkey
The big day is only a few days away. Novice home chefs are probably becoming antsy. Even the experienced cook is getting antsy. The fear? The turkey itself. Roasting any meat and expecting it to come ut perfect is always nerve wracking. Your best way of dealing with it is know the bird, inside and out.
Surprisingly turkey is one of the easiest meats to cook.Before you do any of that, you have the choice of natural, basted or self basting,Kosher or heritage, The first has no artificial ingredients or preservatives.It tastes like it is supposed to taste, wild fowl.Unfortuntely most wild birds from turkey to pheasant have a very dry texture. If you biy this, baste often and liberally with butter.If you want more flavor, then buy the basted or self basting.It;s when the turkey is injected with a brothy solution to add moisture and taste to the meat. Also these don't need to be home brined, making prep time easier.The downside of a self basting bird is that it is shot through with additives and artificial flavors. Kosher turkey is hand salted, rinsed and double inspected under rabbinical supervision. They are well seasoned and hand prepared. Be careful with these though. They are hand plucked and there may be a few feathers left on the turkey. One of the best kind though is the heritage turkey. They have a richer deeper flavor than the average fowl along with having much more dark meat. These are rare and the more upscale markets sell them. Choose the best kind for your wants. Remember that it's one pound of meat for one person. A table of ten then demands a ten pound bird.
Prepping the turkey takes some labor. The first thing to do is remove the giblets, basically the bird's stomach; liver and heart.These usually come in a plastic bag and can be saved for the gravy. For a golden brown crispy skin you can either rub oil, butter or margarine on the entire bird. Next season with sea salt and fresh ground pepper on every part , including the cavity. Some chefs recommend trimming the wings tip because they can burn. Also they need to be tucked behind the turkey's neck to keep the entire bird stable in the roasting pan.. The roasting pan should have a rack in it.This prevents the bird from getting a soggy bottom . Most chefs prefer a V rack because this circulates air around it. As for dressing , some people like their bird stuffed.Most , like myself , prefer it cooked outside the bird. Both dishes get crisper this way.Also you may be setting yourself and your guests up with a nasty case of salmonella if you cook the stuffing in the bird.
The key to a good Thanksgiving meal starts with a good bird.Choose one that fits your needs and roasting skills..This insures a tasty dish that everyone will love.
Surprisingly turkey is one of the easiest meats to cook.Before you do any of that, you have the choice of natural, basted or self basting,Kosher or heritage, The first has no artificial ingredients or preservatives.It tastes like it is supposed to taste, wild fowl.Unfortuntely most wild birds from turkey to pheasant have a very dry texture. If you biy this, baste often and liberally with butter.If you want more flavor, then buy the basted or self basting.It;s when the turkey is injected with a brothy solution to add moisture and taste to the meat. Also these don't need to be home brined, making prep time easier.The downside of a self basting bird is that it is shot through with additives and artificial flavors. Kosher turkey is hand salted, rinsed and double inspected under rabbinical supervision. They are well seasoned and hand prepared. Be careful with these though. They are hand plucked and there may be a few feathers left on the turkey. One of the best kind though is the heritage turkey. They have a richer deeper flavor than the average fowl along with having much more dark meat. These are rare and the more upscale markets sell them. Choose the best kind for your wants. Remember that it's one pound of meat for one person. A table of ten then demands a ten pound bird.
Prepping the turkey takes some labor. The first thing to do is remove the giblets, basically the bird's stomach; liver and heart.These usually come in a plastic bag and can be saved for the gravy. For a golden brown crispy skin you can either rub oil, butter or margarine on the entire bird. Next season with sea salt and fresh ground pepper on every part , including the cavity. Some chefs recommend trimming the wings tip because they can burn. Also they need to be tucked behind the turkey's neck to keep the entire bird stable in the roasting pan.. The roasting pan should have a rack in it.This prevents the bird from getting a soggy bottom . Most chefs prefer a V rack because this circulates air around it. As for dressing , some people like their bird stuffed.Most , like myself , prefer it cooked outside the bird. Both dishes get crisper this way.Also you may be setting yourself and your guests up with a nasty case of salmonella if you cook the stuffing in the bird.
The key to a good Thanksgiving meal starts with a good bird.Choose one that fits your needs and roasting skills..This insures a tasty dish that everyone will love.
Saturday, November 22, 2014
A Quiet Autumn Meal
The holidays are here and with it comes all the stresses and agita of cooking and eating large.One of the best cures is just a quiet lunch or dinner.Make a simple meal with just simple ingredients. .Consider it a palate cleanser as well as a retreat during these crazy days,
If you have free time, and you may after the holidays, nix the malls and big box stores for nature.If your area hasn't been hit by the lake effect, head to your local park or favorite nature spot ,and enjoy a turkey sandwich and thermos of hot tea.The solitude is great and you can enjoy a lunch without any noises.It's a chance to cleanse your mind .You'll even be more relaxed and that will reflect on your digestion.You won't gobble food down, distracted by family and friends.Also leave your phone in the car.That alone brings way too many distractions.Sit.Savor your sandwich's taste. After treat yourself to an apple or a pear.Don't bring a slice of leftover pie or cookies.They're too rich and too sugary.You want
something just plain, not fancy .If you want something more bring some walnuts, pecans or almonds. this is a nice ,simple end.If you can't get away for lunch, then take a weekend afternoon and have a simple snack .Again, a hot herbal tea is good with shortbread cookies are always a treat.If the weather is bad, then retreat to whoever is your sanctuary. Brew up your favorite chai or herbal blend, and enjoy it with your favorite book or even poetry collection.If you feel peckish ,simple water crackers are a nice side.Stay away from chips and dips.You'll be devouring plenty of those in the weeks to come.
What could be a memorable highlight of your holiday season? A simple meal of meat and veggies with no distractions. keep the rich sauces off the table.Think about just a roast chicken or London Broil with a side of green beans, succotash or just plain corn kernels with melted butter or margarine.Ask the kids to tone it down or make a game of who can be the most quiet eater.If it's the weekend,consider a homemade minestrone or chicken noodle soup with some Saltines.Also if you"re used to spending the weekends eating out, eat in for a change.Again stick with simplicity",If you don't feel like cooking just buy a rotisseries chicken from your supermarket and serve it with a plain green salad.Ban cakes and cookies, too much sugar will make the kids hyper, not what you need after a week of work and holiday shopping.Savor the simplicity of the gathering and being together, the old fashioned way.Simple food, simple conversation.It's a refreshing throw back to when life and eating was not as complex as it is today.
We all need that quiet autumn meal to recharge our batteries and to give our over used palate a rest.Enjoy a slice of plain beef or chicken with some green beans. Watch wildlife as you munch on a sandwich and drink hot herbal tea.Do whatever you can to ensure a culinary respite from over rich over savory holiday foods.
Friday, November 21, 2014
Convenience Or Convention
With Thanksgiving kicking off the holiday cooking and baking season, it's time to ask the question, which is better?Convenience or convention. Do we use instant boxes of stuff or do we adhere to family traditions and make everything from scratch? it's basically a simple question of what works for you.
One of the most contentious holiday food fights is stuffing. Many families (including my own ) want homemade stuffing. Family recipes have more emotional weight. Sub in a store bought and it can be seen as a slight. However it is easier on the home chef to uses boxes of Stovetop Stuffing or Pepperidge Farms bread cubes, especially if there's a large crowd expected. Homemade stuffing is still good. You can make a mix of white and rye for something different, as well as throwing in walnuts , cranberries and spices.Store bought dressing can also be punched up as well with throwing in the same extras. This is true for rice dishes as well. Yes, you can make a tasty side pilaf by starting from scratch , yet if a packaged one, like Uncle Ben's or Rice-A-Roni saves you time, then go for convenience. Some sides are better if they're made from scratch.This is definitely true for mashed potatoes and squash. To be honest both are easy to make and there's definitely a richer flavor with the homemade. Canned veggies like corn and green beans are fine. if you want in season veggies that have a fresh from the farm taste then go for stalked Brussels sprouts, kale and cauliflower.
What about the truly traditional foods like gravy and cranberry sauce. Homemade gravy is always the best .It has a purer flavor than the jarred or tinned kind. However the homemade does come with a caveat. Gravy can get very lumpy thanks to the addition of flour.If you're worried about this then try a flourless recipe and there are many. The main ingredient are the chopped giblets along with the neck bones along with the fat ,also a thickener. Do , however, have an extra jar for leftovers. Most of the gravy goes during the actual feast and then you're left with just turkey,Cranberry sauce is another debatable issue.Many purists love to have freshly made sauce. The taste is indescribable, tart and sweet with a stinging freshness.There is one problem. Cranberries can be temperamental . They pop. They explode .Ocean Spray has a good recipe that calls for gently cooking the berries for ten minutes. You can also zing it up with orange zest and fresh juice. However if you're rushed,then just get the canned.Slice it up and plate it with walnuts so it looks nice.
When you're a busy home chef it's easy to choose convenience over convention. Just remember that you will sacrifice flavor in some cases for ease. However do what ever ensures a stress free day of cooking and baking.
One of the most contentious holiday food fights is stuffing. Many families (including my own ) want homemade stuffing. Family recipes have more emotional weight. Sub in a store bought and it can be seen as a slight. However it is easier on the home chef to uses boxes of Stovetop Stuffing or Pepperidge Farms bread cubes, especially if there's a large crowd expected. Homemade stuffing is still good. You can make a mix of white and rye for something different, as well as throwing in walnuts , cranberries and spices.Store bought dressing can also be punched up as well with throwing in the same extras. This is true for rice dishes as well. Yes, you can make a tasty side pilaf by starting from scratch , yet if a packaged one, like Uncle Ben's or Rice-A-Roni saves you time, then go for convenience. Some sides are better if they're made from scratch.This is definitely true for mashed potatoes and squash. To be honest both are easy to make and there's definitely a richer flavor with the homemade. Canned veggies like corn and green beans are fine. if you want in season veggies that have a fresh from the farm taste then go for stalked Brussels sprouts, kale and cauliflower.
What about the truly traditional foods like gravy and cranberry sauce. Homemade gravy is always the best .It has a purer flavor than the jarred or tinned kind. However the homemade does come with a caveat. Gravy can get very lumpy thanks to the addition of flour.If you're worried about this then try a flourless recipe and there are many. The main ingredient are the chopped giblets along with the neck bones along with the fat ,also a thickener. Do , however, have an extra jar for leftovers. Most of the gravy goes during the actual feast and then you're left with just turkey,Cranberry sauce is another debatable issue.Many purists love to have freshly made sauce. The taste is indescribable, tart and sweet with a stinging freshness.There is one problem. Cranberries can be temperamental . They pop. They explode .Ocean Spray has a good recipe that calls for gently cooking the berries for ten minutes. You can also zing it up with orange zest and fresh juice. However if you're rushed,then just get the canned.Slice it up and plate it with walnuts so it looks nice.
When you're a busy home chef it's easy to choose convenience over convention. Just remember that you will sacrifice flavor in some cases for ease. However do what ever ensures a stress free day of cooking and baking.
Subscribe to:
Posts (Atom)
Posts
