I'm trying a new recipe for Chicken Chili that I ripped out of a Martha Stewart Magazine at least 10 years ago or more (I haven't bought an issue since). I will let you know how it turns out. And I'm making cornbread to go with it.
I plan to cook our turkey breast on Sunday, because we went to our son's house for Thanksgiving dinner (luckily, I have a Jeep because there were 6 inches of unplowed/untreated snow on the back roads to get there; we had only 3 inches). He had brined and smoked a turkey, and it was the best I've ever had. I brought he two 7" cheesecakes I had made the previous day. I now have a 3 day old great-granddaughter, but she was staying in the NICU with some minor respiratory issues.
We had turkey, potatoes, stuffing, gravy, green been casserole, baked beans (a dish our guest brought), brussels sprouts, a relish tray, cranberries, popovers, and in a little while will have some of the apple or sweet potato pie for dessert. Diane and our guest are currently working on a jigsaw puzzle, I'm sort of watching the NFL game. I probably won't need to cook again until Monday. I've probably eaten enough carbs that I don't need a lot of carbs until then, too. 🙂
It looks like there are 3 episodes of this show airing on Thanksgiving:
8 PM CT Christmas Feast
9 PM CT Christmas Then and Now
10PM CT Christmas Behind The Scenes
Do you know which one she's in?
A local baker was in a donut challenge episode on Food Network, the mystery ingredient in the first round was tobacco--ugh! I think she got eliminated in the first round. (Her donut shop didn't survive the Pandemic, either.) She couldn't tell ANYBODY how she did until after the show aired, several months after it was filmed.
I'm taking a break right now from making cheesecakes for tomorrow's dinner. One is a chocolate graham cracker base, with a thin layer of raspberry jam, and a filling swirled with chocolate and jam. The other is a regular graham cracker base and a filling with chopped candied orange peel (that I made from scratch) and chopped fresh cranberries. I use my regular cheesecake filling recipe, then divide it in half, for each kind of filling, and use two 7" springform pans.
I made lower-carb pie dough for 3 six-inch tarts and a top for one of them. I'm planning to make an apple pie/tart and one or two sweet potato pies, depending on how much filling the first one will hold. (I might freeze one of them before baking it, that's supposed to work with this recipe.)
Maryann (dachshundlady) asked about Big Lake Judy's Molasses cookies today and I told her I thought the recipe was here. I found it and sent it to her. She asked me to thank you Mike, she's not much into conversations these days. Her family is keeping her very busy.
Monday's dinner was the rest of the black-eyed peas and ham, the two leftover potato chips (wedges) from last night, and microwaved fresh broccoli.
As we have an excursion planned for after Thanksgiving, we will have our Thanksgiving dinner tomorrow. Today I made Cranberry and Dried Cherry dressing with cardamom, which only I will eat, and it will last me well into December as an accompaniment to meats, stirred into plain yogurt, and eaten on toast.
I've not been a big fan of America's Test Kitchen over the years because I found many of their recipes too dogmatic, but I recently bought their Meat Illustrated book. It was published in 2020, several years after Chris Kimball left, and it appears they've moved on somewhat from their dogmatic dicta since his departure, as it isn't apparent in this book.
It is broken down by the type of meat(beef, pork and lamb) and various cuts, including ground meats, so it will be a good guide for working with less familiar cuts of beef or pork or finding new ways to work with more familiar cuts.
I've tried a couple of recipes from it, one for pork chops and one for steak, and both were improvements over my previous methods, so I'm happy with the book so far.
Sounds like a good way to do it, Kenji's pretty reliable.
I'm going to do something different with the turkey this year, a take on this 'upside-down' roasting technique:
3 changes:
I remove the wing tips and add them to the giblets for making stock for the stuffing and gravy. I will use a roasting rack but line it with bread slices for insulation, and then (probably) serve them as a second dressing. I will use my usual fruit stuffing inside the bird: brandy-soaked prunes, apple slices, almonds and, as James Beard wrote, "here and there a lemon slice".
I made a batch of lower carb apple pie filling (using allulose and bamboo fiber instead of sugar and cornstarch), some will go into my Thanksgiving apple pie/tart, the rest will probably go into the freezer.
On Friday, I canned the apple butter that I refrigerated overnight. I warmed it on the stove and reduced it some before canning it. I canned five 8 oz. jars and one 4 oz. jar. I kept out another 4 oz. for a recipe (see baking thread), and there was a bit left to go into a dish in the refrigerator. One jar is designated for my younger bonus son and his family, and another is designated for my youngest sister and my twin nieces. I like this recipe that Mike Nolan found last year. My thrift store crockpot did an excellent job. I would trust it overnight next time. My only issue is that using my stick blender made a splattery mess. Given the depth of the crockpot, I expect it will always be a problem.
We had leftover black-eyed peas with rice and ham and leftover coleslaw. I also re-heated three leftover potato wedges. Leftovers let me concentrate on other projects.
We are having sourdough pan pizza (details in the baking thread) tonight, with coleslaw on the side.
It began snowing Wednesday evening, which is the first snow of the season for us. It continued into Thursday, so it was an excellent day for making apple butter using the crockpot that I bought at the thrift store a couple of months ago. I got it started late, around 1 p.m., so ten hours at low will be 11 p.m. I may refrigerate it at that point, then cook it on the stove tomorrow until it is the proper consistency. I want to can most of it.
Violet and I made cookies from her Duff cookie book. They are Toll House cookies with butterscotch chips and pecans added. We didn't have pecans (no pecan pie this year for Thanksgiving) or butterscotch chips so we used walnuts and milk and semi sweet chocolate chips. They're pretty good but our chocolate chips cookies are better.
I was behind on my bread making but I had ciabatta dough in the fridge when Violet decided she wanted a sandwich for lunch. I had just enough time to bake a few buns and then make her a sandwich even though they weren't quite cool when I cut the first one. But she was happy.
Author
Search Results
Viewing 15 results - 496 through 510 (of 9,548 total)
