I don’t do all the cooking, three of us have different tastes and different style of cooking. My wife, who bakes at a boulangerie in a big box store made these sliders. These were a two bite hamburger but with more flavor. Like a meatball they are cooked in a small amount of tomato sauce. Made with ground turkey and ricotta cheese and other ingredients. Very good, unfortunately the recipe is gone. Will have to do research and look it up if I want some more!
Adapted from : simply recipes.com/recipes/crown_roast_of_pork
This recipe can be modified and used for other uses such as poultry etc.
for file and reference:
It usually starts before turkey day, the impending doom that cooks goes through, It seems that in order to earn your star you must cook the perfect turkey. The traditional thanksgiving dinner features the roasted turkey as the main attraction. Something as simple as roasting a bird turns into a make or break test that your foodie group will take note of. (well maybe not If you serve enough wine).
Amid the media blitz of thousands of ways to cook a turkey, or even omit it for a more eclectic dinner, it’s you and the turkey, so this year it’s the same but different. Turkey relaxation techniques come to mind. Be cool and clear the kitchen of distractions and negativity such as any low or fat free, or over processed food items ! So this is how it goes.
The butterball was the bird acquired and meat stuffing was the filling to be. I baked some bread previously and oven dried it to use for the stuffing and a combination of ground beef and and uncased sausage was sautéed thanksgiving eve with some vegetable stock and seasoned, stored in the fridge.
Dawn…. Keep breakfast in mind as the cook (and the cooks helper) needs the proper nourishment while in the kitchen along side the wine, coffee, and food tasting, and don’t rely only on food tasting along the way for balance. Possible a bagel an egg with cheese with a crisp bacon shard and fresh grapes will suffice, sounds good and tasty.
I left the fresh bird out of the fridge for a couple of hours to get it towards room temperature. The bird unwrapped, was placed in the roaster on the rack, remove the neck and the giblets to the stock pot. Next to the turkey as far as importance, I like to make the stock, for the gravy and other uses.
Carrots, celery, and saved in the fridge scraps from vegetable peelings go in the stock pot with added boiling water, and seasoned as the cook sees fit, goes on the back burner, covered, to simmer and to provide aromatic support and some humidity to the kitchen.
The stuffing slightly warmed to room temperature to break it up after being refrigerated, was tossed with the dried, hand torn bread. Now lightly stuff both cavities of the bird and truss, this bird was prepared by the purveyor as such so the legs were tucked under the ring of skin and I just skewered the neck cavity to close. Loosen the skin covering the breast and for flavor place uncooked bacon and thyme under the skin. Off to the oven at about 325 Fahrenheit. I’ll probably have to check it at least couple of hundreds of times while it’s cooking ! :-p. Really, I’ll baste it even though it’s a butter ball, the bacon and stuffing drippings are flavor full.
Checks at the one and two hours marks, the bird was beginning to brown evenly so a aluminum foil heat shield was added to the top. Also fiddling with the thermostat more towards 350 and then backed off at various times is part of the roasting procedure. An analog bi- metal coil type oven thermometer give a indication of the change in oven temp. The large thermometer inserted in the front of the bird provided another metric for reference. And just to be anal use a quick read tmometer . Surprisingly there wasn’t much dripping as expected and I don’t add any water to the drip pan.
Started early enough so the turkey would be done before the scheduled sit down time which is also an approximation,depending on if your fellow diners are a strict schedule (or like to impose on on the cook!) ,experience gained from single oven meal preparation, dictates that a suitable sized cooler, or more aptly termed a insulated container is ready to accept the foil wrapped bird when it reaches close to desired maximum temperature. Now the oven is ready to accept the side dishes for cooking. With the turkey removed from the oven, a sigh of relief!!!!!!!!!!! The rest as they say is history.
for more pictures see http://pmetro.wordpress.com/2011/11/25/pre-game/
September/October
LOCAL
just a few items purchased, this bakery is well stocked with many items and of course dairy products.
http://www.wrightsdairyfarm.com/
bakery items Wrights Dairy Farm, Woonsocket Rhode, Island
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not pictured, cheddar cheese $14.00 per pound
milk
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also produce from Morris Farms, Warwick Avenue, Warwick Rhode island
They now also sell beef
Morris Farms link through farm fresh.org
other notes:
shopping from warehouse club
organic spinach 4.99
Botto Hot Sausage patties 4.5 lbs $5.99
Strawberries 2lbs @ $4.99
whole milk $3.01/gallon
Also peaches and apples from Bardens Farm, We missed the prime picking for peaches this year, practically all of the peach orchid was picked cleaned. Purchased 20 lbs B grade tomatoes ,processed into sauce and peeled and froze some whole for later use.
internet shopping:
Monterey bay spice /herbco.com
restocking items
sampling teas
| SKU: | Product | Quantity | Price | Ext. Price | |
| 112 | Sesame seed, natural Organic-Per Pound | 1 | $3.50 | $3.50 | |
| 1499-OUNCES | Cumin seed, whole-Per 1/4 Pound | 1 | $1.60 | $1.60 | |
| 816-OUNCES | Poppy seed, whole-Per 1/4 Pound | 1 | $1.40 | $1.40 | |
| 884-OUNCES | Celery seed, whole-Per 1/4 Pound | 1 | $1.16 | $1.16 | |
| 813-OUNCES | Ginger root, c/s-Per 1/4 Pound | 1 | $2.40 | $2.40 | |
| 467-OUNCES | Dill seed, whole-Per 1/4 Pound | 1 | $1.20 | $1.20 | |
| 1068-OUNCES | Caraway seed, whole-Per 1/4 Pound | 1 | $1.52 | $1.52 | |
| 1488-OUNCES | Cinnamon sticks, 6″ (50 sticks/lb)-Per 1/4 Pound | 1 | $1.60 | $1.60 | |
| 1833-OUNCES | Green tea (China), c/s-Per 1/4 Pound | 1 | $2.20 | $2.20 | |
| 383-SAMPLE | Green tea (Sencha), Organic-SAMPLE (4 servings) | 1 | $2.00 | $2.00 | |
| 2094-SAMPLE | Jasmine tea Organic-SAMPLE (4 servings) | 1 | $2.00 | $2.00 | |
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Order Notes:
None
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restocking grains, flours etc.
As I have been baking bread often, I vary the recipe using white ,wheat and rye flours and a variety of seeds.
The vital wheat gluten has improved the texture of the breads.
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each (1-2LB.)1$3.70 /EACH$3.70
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each (1-11oz.)1$2.10 /EACH$2.10
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each (1-2LB.)1$3.10 /EACH$3.10
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each (1-16oz.)1$3.25 /EACH$3.25
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each (1-18oz.)1$2.40 /EACH$2.40
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each (1-9g. pkg)1$0.45 /EACH$0.45
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each (1-6.5oz.)1$1.90 /EACH$1.90
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each (1-2LB.)1$3.55 /EACH$3.55
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peel, slice, salt and let drain the eggplant,
roast on a baking sheet till some what limp
set aside for assembly
season with salt & pepper, add flour and more oil if needed and cook like a roux
add milk, I guess about 1/2 cup
more stock than milk,
several slices of American cheese
cook slightly to reach a boil,
temper in two eggs,
simmer, should be pretty thick and rich to compliment the
vegetables and enough for a 13×9 size lasagna
make wide pasta noodles, I like noodles between each vegetable so I go down to #2 setting.
I don’t fuss, mix about 1 cup flour and 1 egg in the kitchen aid with the beater, add a bit of water till it’s almost together.
no waiting either, right to the pasta machine. I made the pasta on demand, it ended up being 2 batches
boil, drain, trim as necessary, dry on kitchen towel spread sauce on bottom of the pan
start assembly
repeat
use a small amount of sauce with each layer
top with fresh herbs
last, cover with noodles
and sauce
mmmmmmmmmmmmm…. now were talking lasagna ! ! ! ! ! ! ! !
off to a 325 oven, bring it up slowly till slightly bubbly
I don’t know about 1/2 hour or more
if you made the sauce at the right consistency, it won’t be really bubbly or bubble over
of course give it time to rest before serving
I hit the mark with this one, I could cut a piece from the pan and pick it up with my hand without it falling apart.
the simplicity and freshness of the flavors are apparent.
for some time I wanted to construct a tortilla press and having scrap wood at my disposal it was only a matter of time. Scanning the internet and getting an idea for one, I rounded up the scraps, cut and fashioned them for a basic press. It was definitely worth the time since rolling them out with a rolling pin is a much slower process. It’s not pretty but functional and also makes making flat bread an easy task. I’m also going to try it to make the pasta for stuffed manicotti.
a curved piece of oak
from a chair back
was used for the handle
use plastic wrap on both sides of the dough
freshly pressed
cook in a skillet
At least two servings depending how it’s served.
Items on hand:
2 chicken legs (drum sticks only, no thighs)
green pepper
onion
garlic
celery
diced tomatoes
mushrooms
frozen assorted fish (paella) mix *
herbs, as desired
proportions : you want to highlight the vegetables (garden fresh if possible) and mushrooms in this dish.
*this is a warehouse club item, frozen assorted pieces of fish, shrimp, crab etc.
With a sharp knife cut the thick lower portion of the chicken leg parallel to the bone and flatten somewhat (leave attached to the bone for flavor).
In a medium stock pot with oil, butter,etc, brown the chicken legs, season with salt and pepper if desired.
Now remove the legs from pan and sweat onions, celery, for several minutes. Season and add oil if needed.
Add tomatoes and cook for several minutes, then add green pepper, garlic and hot stock with about an inch to cover.
Simmer, covered, about ten minutes, taste and adjust per your taste.
Add fish and simmer a couple of minutes and add a good amount of sliced mushrooms to bulk out the mix.
Add additional stock if needed to immerse all the ingredients. Again, season to taste and simmer till all is completely heated through and melded.
Remove from heat and let stand 10 minutes.
Now how you eat it is up to you, alone it’s similar to a bouillabaisse, you can slice the chicken and remove the bones or leave them as is and serve in a bowl and eat the meat from the bones a la caveman.
Other suggestions:
Additions:
Garnishes:
sides:
beverage pairing : your suggestion?
Adapted from an Avec Eric recipe
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