Don't throw away the turkey carcass!!! One of the best things in the world is home-made turkey stock...
1 large turkey carcass
2 large onions, rough-chopped
3 large carrots, peeled and rough-chopped
3 large stalks celery, rough-chopped
3 bay leaves
15 cracked peppercorns
6 cloves garlic, cracked
6 fresh parsley fronds and stems
1 4" length of fresh rosemary
Take a LARGE stock-pot or, if you have one, the jam cooker.
Place all ingredients into pot
Fill just to top off ingredients with COLD water.
Bring to a boil, then reduce to simmer
Let simmer at least 8 hours.
Cool and strain into containers.
Use now, or freeze for use later. GREAT for cooking rice, potatoes, veggies, bases for soups, stews and gravies... practically ANYTHING
***Tip: Did you know that freezing stock into ice cubes can make measuring easy? 4-6 ice cubes equals 1 cup! Just freeze the stock into trays, then dump into ziplock bags for easy measuring.
Friday, November 28, 2008
Thursday, November 27, 2008
Roasted Garlic Smashed Potatoes
2 lbs russet potatoes, peeled and chopped
3 lbs yellow potatoes, peeled and chopped
1 head garlic, roasted
1 tsp garlic powder
1 stick butter
2/3 c milk
salt
pepper
To roast garlic:
Pre-heat oven to 350 degrees
Place topped head of garlic into a large square of tin foil.
Add 2 Tbsp olive oil, sprinkling of pepper sprinkling of salt.
Roast for 45 minutes to 1 hr, or until garlic is tender and lightly browned.
Remove from oven and unwrap completely.
To cook potatoes:
In a 12 qt stock pot, bring 6 quarts of salted water to a boil.
Gently place all potatoes into pot and turn heat down to medium-high.
Let cook about 14 minutes, or until yellow potatoes are very tender.
Drain, and place potatoes back into the pot.
Place on extremely low heat (or if an electric stove, turn off heat just prior to draining and don't turn back on).
Stir lightly while potatoes steam dry for a few minutes.
Add butter, garlic, and milk.
Mash completely together, adding pepper and salt for taste.
3 lbs yellow potatoes, peeled and chopped
1 head garlic, roasted
1 tsp garlic powder
1 stick butter
2/3 c milk
salt
pepper
To roast garlic:
Pre-heat oven to 350 degrees
Place topped head of garlic into a large square of tin foil.
Add 2 Tbsp olive oil, sprinkling of pepper sprinkling of salt.
Roast for 45 minutes to 1 hr, or until garlic is tender and lightly browned.
Remove from oven and unwrap completely.
To cook potatoes:
In a 12 qt stock pot, bring 6 quarts of salted water to a boil.
Gently place all potatoes into pot and turn heat down to medium-high.
Let cook about 14 minutes, or until yellow potatoes are very tender.
Drain, and place potatoes back into the pot.
Place on extremely low heat (or if an electric stove, turn off heat just prior to draining and don't turn back on).
Stir lightly while potatoes steam dry for a few minutes.
Add butter, garlic, and milk.
Mash completely together, adding pepper and salt for taste.
Wednesday, November 26, 2008
A meme...
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at Very Good Taste linking to your results.
The VGT Omnivore’s Hundred:
1. Venison
2.Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11.Calamari (even though I'm allergic, I've had it)
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23.Foie gras
24. Rice and beans
25.Brawn, or head cheese
26.Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34.Sauerkraut
35. Root beer float
36.Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40.Oxtail
41.Curried goat
42.Whole insects
43.Phaal
44. Goat’s milk
45.Malt whisky from a bottle worth £60/$120 or more
46.Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50.Sea urchin It’s a texture thing…
51. Prickly pear
52.Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57.Dirty gin martini
58.Beer above 8% ABV
59. Poutine
60.Carob chips
61. S’mores
62.Sweetbreads
63.Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73.Louche absinthe
74. Gjetost, or brunost
75.Roadkill
76.Baijiu
77. Hostess Fruit Pie
78.Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84.Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89.Horse
90. Criollo chocolate
91.Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99.Jamaican Blue Mountain coffee
100. Snake
Apparently, there's not much that I won't try... LOL. I guess going to culinary school helped a lot with that, if only because I got the chance to try a lot of things that aren't in the mainstream, and/or that aren't considered "tasty"... I tried them anyway - where else would I have had the opportunity otherwise? I've even eaten chicken feet (phoenix claws)... They were darned tasty.
~M
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment at Very Good Taste linking to your results.
The VGT Omnivore’s Hundred:
1. Venison
2.
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11.
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23.
24. Rice and beans
25.
26.
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34.
35. Root beer float
36.
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40.
41.
42.
43.
44. Goat’s milk
45.
46.
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50.
51. Prickly pear
52.
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57.
58.
59. Poutine
60.
61. S’mores
62.
63.
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73.
74. Gjetost, or brunost
75.
76.
77. Hostess Fruit Pie
78.
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89.
90. Criollo chocolate
91.
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99.
100. Snake
Apparently, there's not much that I won't try... LOL. I guess going to culinary school helped a lot with that, if only because I got the chance to try a lot of things that aren't in the mainstream, and/or that aren't considered "tasty"... I tried them anyway - where else would I have had the opportunity otherwise? I've even eaten chicken feet (phoenix claws)... They were darned tasty.
~M
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