Today was a weird day. As I am writing this I am feeling hungry and unsatisfied that reminds of the way I felt often before the project started, but not so much since. Hungry, despite having eaten what should be a reasonable amount of food.
For breakfast I had cranberries and corn grits with pecans, which was great. Mid morning I split a banana with Baby J, so far everything was fine. For lunch I had some leftover turkey, gravy, dressing and potatoes, and a shortbread cookie which was fine. Then I met a friend for coffee where I had a cappuccino. When I got home I was starving and the power was out on our block. We had candles lit, but it was very hard to see in the kitchen, especially the refrigerator and nothing could be heated up since there was no electricity. I had some salad that my husband had made at that point, and a couple of bites of the open-faced turkey sandwich with gravy he made before the power went out. After I put the baby to bed and the power came back on, I microwaved a cup of bean soup that I made before Thanksgiving. After that I just felt more hungry, so I ate the last cornbread muffin, then another cup of the soup. I still feel weirdly hungry. It's 11:10pm. This sucks. I guess I'll just go to bed.
Monday, November 30, 2009
Poultry Seasoning
1 Tablespoon each:
Dried Rosemary
Dried Sage
Dried Thyme
Dried Majoram
Celery Seed
1 teaspoon whole peppercorns or 3/4 teaspoon ground pepper
Grind ingredients together in a mini-chopper, spice grinder or mortar and pestle. Makes about 1/3 cup.
Dried Rosemary
Dried Sage
Dried Thyme
Dried Majoram
Celery Seed
1 teaspoon whole peppercorns or 3/4 teaspoon ground pepper
Grind ingredients together in a mini-chopper, spice grinder or mortar and pestle. Makes about 1/3 cup.
Pilgrims Pie
This is from the Wednesday, November 25, 2009 Food Section of the Los Angeles Times. It is a simple and delicious way to use up a lot of leftovers.
1/4 cup ( 1/2 stick) butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup flour
1/2 teaspoon poultry seasoning (I made this myself)
1 1/2 cups milk
1 3/4 cups chicken stock
4 cups combined diced leftover turkey and vegetables, at room temperature (We used brussel sprouts and a potato dish I made in a misguided panic that we didn't have enough food.)
2 cups leftover stuffing, more as needed, at room temperature
2 cups leftover mashed potatoes, more as needed, at room temperature
Leftover cranberry sauce, served on the side
Salt and pepper to taste
1. Heat the oven to 350 degrees. Grease a 2-quart casserole (about 10 by 8 inches) and set aside. 2. Place a medium heavy-bottom pot over medium heat. Melt the butter, then add the onion and celery and cook until the vegetables begin to soften and color, stirring occasionally, about 5 to 7 minutes.
3. Stir or whisk in the flour and poultry seasoning, making sure to eliminate any lumps. The roux will pull together. Continue stirring frequently until the roux begins to toast and color, about 3 minutes.
4. Slowly whisk in the milk and broth, whisking to combine. Once the mixture begins to bubble, turn the heat down and cook for an additional 1 to 2 minutes, stirring frequently.
5. Add the leftover turkey and vegetables, stirring to combine. Taste, adding more poultry seasoning, salt and pepper if desired. (Like I said, I made the poultry seasoning, and then accidently dumped the whole thing, about 1/2 cup, into the mix. I managed to get most of it out, but needless to say, I did not add more here.) Pour the mixture into the prepared baking dish.
3. Use a spoon or an ice-cream scoop to alternate small scoops of stuffing and mashed potatoes on top of the vegetable mixture. Don't worry if the topping sinks slightly into the mixture. (Our stuffing wasn't the kind that could be made into scoops, so I just poured a layer of it over the turkey vegetable mix, then put scoops of mashed potatoes over that.)
Place the dish in the oven and bake until the vegetable mixture begins bubbling up and the stuffing and mashed potatoes are heated through and just beginning to brown, about 25 to 30 minutes.
4. Remove from the oven and set aside for several minutes before serving. Serve in a bowl with a scoop of cranberry sauce on the side.
1/4 cup ( 1/2 stick) butter
1/2 cup diced onions
1/2 cup diced celery
1/2 cup flour
1/2 teaspoon poultry seasoning (I made this myself)
1 1/2 cups milk
1 3/4 cups chicken stock
4 cups combined diced leftover turkey and vegetables, at room temperature (We used brussel sprouts and a potato dish I made in a misguided panic that we didn't have enough food.)
2 cups leftover stuffing, more as needed, at room temperature
2 cups leftover mashed potatoes, more as needed, at room temperature
Leftover cranberry sauce, served on the side
Salt and pepper to taste
1. Heat the oven to 350 degrees. Grease a 2-quart casserole (about 10 by 8 inches) and set aside. 2. Place a medium heavy-bottom pot over medium heat. Melt the butter, then add the onion and celery and cook until the vegetables begin to soften and color, stirring occasionally, about 5 to 7 minutes.
3. Stir or whisk in the flour and poultry seasoning, making sure to eliminate any lumps. The roux will pull together. Continue stirring frequently until the roux begins to toast and color, about 3 minutes.
4. Slowly whisk in the milk and broth, whisking to combine. Once the mixture begins to bubble, turn the heat down and cook for an additional 1 to 2 minutes, stirring frequently.
5. Add the leftover turkey and vegetables, stirring to combine. Taste, adding more poultry seasoning, salt and pepper if desired. (Like I said, I made the poultry seasoning, and then accidently dumped the whole thing, about 1/2 cup, into the mix. I managed to get most of it out, but needless to say, I did not add more here.) Pour the mixture into the prepared baking dish.
3. Use a spoon or an ice-cream scoop to alternate small scoops of stuffing and mashed potatoes on top of the vegetable mixture. Don't worry if the topping sinks slightly into the mixture. (Our stuffing wasn't the kind that could be made into scoops, so I just poured a layer of it over the turkey vegetable mix, then put scoops of mashed potatoes over that.)
Place the dish in the oven and bake until the vegetable mixture begins bubbling up and the stuffing and mashed potatoes are heated through and just beginning to brown, about 25 to 30 minutes.
4. Remove from the oven and set aside for several minutes before serving. Serve in a bowl with a scoop of cranberry sauce on the side.
Leftovers
That's all I've been eating since Thursday, with the exception of the new pie (Paper Bag Apple Pie with Sour Cherries) that our friend Elizabeth brought over on Friday.
DR came up with a brilliant use for the leftover cranberries for breakfast. On Friday he just added them to oatmeal, which was pretty delicious, but on Sunday he made corn grits with cranberries and chopped pecans. We had it again this morning. I think that was finally the last of the cranberries...very sad.
On Friday I was too tired to be very creative, so we just heated up plates of leftovers as is for various meals. But on Saturday night I made Pilgrim's Pie. This is a recipe from Wednesday's LA Times, and it had that perfect, comforting, Thanksgiving leftovers taste. It was exactly what you imagine when you dream of eating leftovers. We ate it in warm bowls with cranberries on the side, so good. All along we've been doing our best to get through the desserts. On Saturday EM came over and did what she could for the cause. She even helped drink some of the wine that was open, and ate a shortbread cookie for good measure.
We finished off the pilgrim's pie last night, and the apple pie. We also made a salad of turkey, beets, celery and red onion, because it's good to throw some raw veggie's in the mix in these circumstances. Also, I don't have the luxury of falling down on the veggie eating front for too long. The CSA box requires you keep it up all week long or the guilt will destroy you. The pilgrim's pie finished off the mashed potatoes and dark meat turkey. We still have almost a full turkey breast, some stuffing/dressing, pumpkin pie, peach cobbler and buttermilk pie to go.
DR came up with a brilliant use for the leftover cranberries for breakfast. On Friday he just added them to oatmeal, which was pretty delicious, but on Sunday he made corn grits with cranberries and chopped pecans. We had it again this morning. I think that was finally the last of the cranberries...very sad.
On Friday I was too tired to be very creative, so we just heated up plates of leftovers as is for various meals. But on Saturday night I made Pilgrim's Pie. This is a recipe from Wednesday's LA Times, and it had that perfect, comforting, Thanksgiving leftovers taste. It was exactly what you imagine when you dream of eating leftovers. We ate it in warm bowls with cranberries on the side, so good. All along we've been doing our best to get through the desserts. On Saturday EM came over and did what she could for the cause. She even helped drink some of the wine that was open, and ate a shortbread cookie for good measure.
We finished off the pilgrim's pie last night, and the apple pie. We also made a salad of turkey, beets, celery and red onion, because it's good to throw some raw veggie's in the mix in these circumstances. Also, I don't have the luxury of falling down on the veggie eating front for too long. The CSA box requires you keep it up all week long or the guilt will destroy you. The pilgrim's pie finished off the mashed potatoes and dark meat turkey. We still have almost a full turkey breast, some stuffing/dressing, pumpkin pie, peach cobbler and buttermilk pie to go.
Cornbread
This is from Bon Appétit, November 2007. It is for the cornbread to accompany the Cornbread Dressing. But it could be used for just eating too.
Preheat oven to 400ºF. Generously butter 9x9x2" metal baking pan.
Whisk together in a large bowl until well blended:
13/4 cups buttermilk. (I made the butter milk by combining milk and 13/4 tablespoons lemon juice.)
5 large eggs
2 Tablespoons sugar
1.5 teaspoons kosher salt
1.5 teaspoons baking powder (I'm still using what I have. But I plan to make some soon.)
3/4 teaspoon baking soda
Then whisk in 21/4 cups cornmeal
Then 3 Tablespoons melted butter.
Transfer batter to prepared pan. Bake until top is golden brown and tester inserted in the center comes out clean, about 23 minutes. (It took about 35 minutes for me.)
Cool cornbread in pan on rack.
If you make this one day ahead, cool completely then cover and store at room temperature.
Preheat oven to 400ºF. Generously butter 9x9x2" metal baking pan.
Whisk together in a large bowl until well blended:
13/4 cups buttermilk. (I made the butter milk by combining milk and 13/4 tablespoons lemon juice.)
5 large eggs
2 Tablespoons sugar
1.5 teaspoons kosher salt
1.5 teaspoons baking powder (I'm still using what I have. But I plan to make some soon.)
3/4 teaspoon baking soda
Then whisk in 21/4 cups cornmeal
Then 3 Tablespoons melted butter.
Transfer batter to prepared pan. Bake until top is golden brown and tester inserted in the center comes out clean, about 23 minutes. (It took about 35 minutes for me.)
Cool cornbread in pan on rack.
If you make this one day ahead, cool completely then cover and store at room temperature.
Sunday, November 29, 2009
Cornbread Dressing with Roasted Fall Vegetables
This recipe is from Bon Appétit from November 2007
1 10 ounce bag pearl onions (if you can get multi-colored ones it is really beautiful)
2.5 cups carrots, peeled and cut into 1/2 inch diagonal slices (about 3/4lb)
2.5 cups peeled and sliced parsnips (about 3/4lb)
2 cups 1/2 cubes peeled rutabagas (about 3/4lb)
2/3 cup olive oil divided
1 pound crimini (baby bella mushrooms) stemmed, caps halved (I don't like mushrooms so we didn't use any.)
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1.5 teaspoons dried rubbed sage
6 cups 1/2 inch cubes Cornbread
3 large eggs, beated to blend (I forgot to beat them, just cracked them over the mixture and stirred... it was fine.)
3 tablespoons unsalted butter
1.5 cups chicken stock
Position one rack in the top third and one rack in the bottom third of the oven; Preheat to 425ºF. Cook onions is a small saucepan of boiling water for 2 minutes. (This will take the tearing burn out of them.) Drain.
Cool slightly, trim and peel. Place onions, carrots, parsnips and rutabagas in a single layer on a large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat.
Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, toss to coat. Roast mushrooms and garlic on top rack until tender, stirring once for about 30 minutes. (Since I was not using mushrooms I didn't use as much oil and only roasted them for about 15 minutes). Roast root vegetables on the lower rack until tender and brown around the edges, stirring every 15 minutes for about 1 hour. (I gave them an extra 15 minutes). Add mushrooms, if using to root vegetables in a large bowl. In a small bowl, mash garlic with a fork until it's pureed. Add pureed garlic and herbs to vegetables and toss to coat. (I accidently mixed the herbs with the pureed garlic, which made it hard to toss with the vegetables, but I think it turned out OK.) Season to taste with salt and pepper.
**You can do up to this point and make the cornbread a day ahead, which is a good idea because it is time consuming. Just let it cool, cover and stick in the fridge. Bring mixture to room temperature before continuing.
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly for about an hour.
Preheat oven to 375ºF. Butter 13x9x2 inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs, toss to coat. Drizzle with melted butter, toss to coat. Add chicken stock and stir to combine. (Mixture will be very moist) Transfer to prepared dish.
Bake uncovered until lightly browned and crisp around the edges, about 45 minutes. (We put this in the oven as soon as we took the turkey out. The timing worked out perfectly.)
1 10 ounce bag pearl onions (if you can get multi-colored ones it is really beautiful)
2.5 cups carrots, peeled and cut into 1/2 inch diagonal slices (about 3/4lb)
2.5 cups peeled and sliced parsnips (about 3/4lb)
2 cups 1/2 cubes peeled rutabagas (about 3/4lb)
2/3 cup olive oil divided
1 pound crimini (baby bella mushrooms) stemmed, caps halved (I don't like mushrooms so we didn't use any.)
6 large garlic cloves, peeled
2 teaspoons dried thyme
2 teaspoons dried crushed rosemary
1.5 teaspoons dried rubbed sage
6 cups 1/2 inch cubes Cornbread
3 large eggs, beated to blend (I forgot to beat them, just cracked them over the mixture and stirred... it was fine.)
3 tablespoons unsalted butter
1.5 cups chicken stock
Position one rack in the top third and one rack in the bottom third of the oven; Preheat to 425ºF. Cook onions is a small saucepan of boiling water for 2 minutes. (This will take the tearing burn out of them.) Drain.
Cool slightly, trim and peel. Place onions, carrots, parsnips and rutabagas in a single layer on a large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat.
Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, toss to coat. Roast mushrooms and garlic on top rack until tender, stirring once for about 30 minutes. (Since I was not using mushrooms I didn't use as much oil and only roasted them for about 15 minutes). Roast root vegetables on the lower rack until tender and brown around the edges, stirring every 15 minutes for about 1 hour. (I gave them an extra 15 minutes). Add mushrooms, if using to root vegetables in a large bowl. In a small bowl, mash garlic with a fork until it's pureed. Add pureed garlic and herbs to vegetables and toss to coat. (I accidently mixed the herbs with the pureed garlic, which made it hard to toss with the vegetables, but I think it turned out OK.) Season to taste with salt and pepper.
**You can do up to this point and make the cornbread a day ahead, which is a good idea because it is time consuming. Just let it cool, cover and stick in the fridge. Bring mixture to room temperature before continuing.
Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly for about an hour.
Preheat oven to 375ºF. Butter 13x9x2 inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs, toss to coat. Drizzle with melted butter, toss to coat. Add chicken stock and stir to combine. (Mixture will be very moist) Transfer to prepared dish.
Bake uncovered until lightly browned and crisp around the edges, about 45 minutes. (We put this in the oven as soon as we took the turkey out. The timing worked out perfectly.)
Shortcut Turkey Stock
In a large saucepan, combine:
8 cups chicken stock;
2 scrubbed unpeeled carrots cut into chunks (I used all the carrots in our stuffing recipe, so we didn't use any)
2 celery stalks cut into chunks
1 rinsed unpeeled onion, quartered
Stems from 1 bunch fresh Italian parsley
Reserved Turkey neck, heart and gizzard
Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender about 90 minutes. Transfer neck, heart and gizzardto plae. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart and gizzard. (We did not do this.)
You can do this up to three days ahead of time. Just cover the stock and wrap the giblets and put it all in the fridge.
8 cups chicken stock;
2 scrubbed unpeeled carrots cut into chunks (I used all the carrots in our stuffing recipe, so we didn't use any)
2 celery stalks cut into chunks
1 rinsed unpeeled onion, quartered
Stems from 1 bunch fresh Italian parsley
Reserved Turkey neck, heart and gizzard
Bring to boil. Reduce heat to very low; simmer gently until gizzard is tender about 90 minutes. Transfer neck, heart and gizzardto plae. Strain stock into medium bowl and cool. If adding giblets to gravy, pull meat from turkey neck. Chop neck meat, heart and gizzard. (We did not do this.)
You can do this up to three days ahead of time. Just cover the stock and wrap the giblets and put it all in the fridge.
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