Pots and Pins

Turkey Tetrazzini...

Years ago I was invited to a luncheon at Florence's home...Florence was about 85 at the time and was the epitome of a firecracker...small and compact with an explosive personality tucked inside.  Florence had her dining room table set with her fine china and crystal and beautiful flowers from her garden.  Florence was riddled with arthritis so preparing a meal, with everything that entails, was not an easy task for her but she loved to entertain and "hold court" and she did so with style.  From her fur trimmed, hand-made suits, to her proper shoes and pantyhose, Florence did everything with style!  She served us her version of Turkey Tetrazzini - it was May - and the turkey had been left-over and frozen since the previous November...but we ate it and I remember it being wonderful - but then, just being in Florence's home, listening to her regale us with stories from her past, could make even an old frozen turkey taste good.

       

The secret to a good Tetrazzini is the sauce...you have to use heavy cream...don't you just love that you HAVE TO?!?  It would be illegal not to...so don't even think about half-n-half!  And while I would recommend using dry Sherry or Madeira, you can squeak by with cooking sherry...if you must.  Once the sauce is made you can decide on the remaining ingredients...as long as you have mushrooms and turkey...you can add carrots, celery, even nuts if you'd like and you can serve this over pasta or rice or egg noodles, which is always my choice.

     

This is not Florence's recipe...she hand wrote her recipe out for me one day and I still have it, but between her hand-writing and my eye-sight, it's pretty illegible.  But this is a wonderful recipe - full of flavor and the perfect way to use up those T-day leftovers.

Turkey Tetrazzini - Adapted from Gourmet, November 1997

1 lb. egg noodles, cooked (16 oz. package)

5 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup heavy cream

2 tablespoons dry Sherry or Madeira

3/4 cup freshly grated Parmesan

1/4 teaspoon freshly ground black pepper

3/4 lb. fresh mushrooms, sliced

1 medium onion, finely diced

4 cups chopped or shredded cooked turkey (or chicken breast)

Cook egg noodles according to package directions, set aside.  Preheat oven to 375 degrees.  Lightly coat a 13-x-9-inch baking dish with non-stick cooking spray.  In a heavy 2-quart saucepan heat 3 tablespoons butter over moderate heat until foam subsides.  Add flour, stirring until smooth.  Stir in broth and simmer, stirring constantly, until thickened and smooth, about 3 minutes.  Stir in cream, Sherry or Madeira, 1/4 cup Parmesan, and pepper.  Simmer sauce, stirring, 2 minutes more and remove pan from heat.  Thinly slice mushrooms and onion.  In a large heavy skillet heat remaining 2 tablespoons of butter over moderate heat.  Add mushrooms and onions and cook, stirring, until softened, about 5 minutes.  Stir in cooked turkey and any other cooked ingredients you want (I had some cooked left-over carrots so I added them.)  Pour sauce over all and stir to combine.  Transfer Turkey Tetrazzini to the prepared baking dish and scatter remaining Parmesan evenly over the top.  Bake Tetrazzini, uncovered, in middle of oven for 20 minutes or until bubbling and top is touch with brown.  Makes 8 servings.   

"Thanksgiving is possible only for those who take time to remember; no one can give thanks who has a short memory."  Author Unknown

Turkey-Cranberry Strudel...

So, if your mister is anything like mine, he's already scanned the newspaper to find out which football games will be on the telly, mapped out his position on the couch and laid claim to the remote...anyone who dares to touch it shall be smote!  Or is that smitted?  Either way, it's bad.  The mister requires "football food"...which is basically chips and dip and anything with trans-fat.  But today...he's going to get something a tad bit better...not that he'll notice, oh no, he won't notice anything but the blind refs and the stupid calls and the idiots on the sidelines who make the stupid calls...it's all part of the FUN of football on Thanksgiving weekend!     

I almost hate to waste this on the mister...because he won't give it the appreciation it deserves.  It's rather elegant and would be lovely to serve at a ladies brunch or an afternoon tea...so to serve it to a caveman during a football game seems almost sacrilegious...but then, I do have leftover turkey to use so I'll pretend that when I see him licking his fingers he's doing so with the utmost gratitude!  

I plan to do my best to help the economy today...I figure it's my civil duty to shop...my patriotic duty...and I'm nothing if not patriotic - I LOVE this country!  So while the mister is devouring this delish-dish and squandering away his day in front of the tube, I'll be trying to save the United States of America's economic crisis...a woman's work is never done!

Turkey-Cranberry Strudel - Adapted from Every Day With Rachel Ray Magazine, November 2008

4 tablespoons butter, plus melted butter for brushing pastry

1 medium yellow onion, finely chopped

1/2 cup dried cranberries

1 tablespoon dried thyme leaves

1/2 cup sliced almonds, plus more for sprinkling

1/2 pound ground turkey (you can use leftover cooked turkey, cut into very small pieces, about 1 cup)

salt and pepper to taste

1 package Puff Pastry, (two sheets per package)

In a large skillet over medium-high heat, melt butter and add onions, stirring occasionally.  Cook for about 5 minutes, until the onions have just started to soften then add the ground turkey (if using cooked turkey, wait to add it.)  Stir in the cranberries, thyme, salt and pepper and 1/2 of the almonds and cook until the turkey is done, about 6 minutes.  (If using cooked turkey, add it now.)  On a baking sheet, unfold one of the puff pastry sheets (they are folded in thirds) and brush with melted butter.  Spoon half of the turkey/onion mixture into the center of the pastry, then fold the sides up, meeting in the middle and pinching to seal.  Seal each end.  Brush with more melted butter and sprinkle some sliced almonds on top.  Repeat with remaining puff pastry sheet. 

Bake in 350 degree oven for 25 to 30 minutes or until pastry top is lightly browned.  Slice into pieces and serve warm.  Serves 6.  (This is also good reheated the next day IF you have any left over!) 

"As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them."  ~John Fitzgerald Kennedy

Happy Thanksgiving...

I like to think I'm a thankful person...even as we're busy swirling down the drain I have so much to be thankful for - my children, Baby Max, my parents, sisters, brother, nieces, nephews, my home, friends (who will take me to task for not listing them first!) and yes, even the mister...wow, just writing that has made me a bit verklempt...no worries, I'm now over it.  Today I'll be celebrating with my family - my entire family - all 26 of us - up in the mountains of Heber, Utah...there will be much laughter, probably a few "interesting" discussions and no doubt an "issue or two"...but from the turkey to the pies, we'll be together, making another Thanksgiving memory that will last us until at least this time next year!  Happy T-day to you and I hope you get the wishbone and that all your wishes come true!     

 

 

"A thankful heart is not only the greatest virtue, but the parent of all the other virtues."  - Cicero

Zucchini and Pinto Bean Frittata...

There is just TOO much to do!  One day till the feast of the year and the clock is ticking loudly!  I've still got last minute Grocery shopping, and the house isn't cleaning itself, just as the table won't set itself....polish the silver, make the pies, remember to be THANKFUL, etc., and dinner STILL has to be on the table for the mister!  No way is he going to settle for take-out this time of year - the house smells like a bakery and he wants REAL food...and while I don't run a short-order-kitchen, and "he gets what he gets" is the rule of the day - this is one dish that will satisfy the both of us - it's quick and easy, leaving me more time to pour over last minute recipes for T-day - (I have my "standards" but you never know, there just might be one killer recipe out there worth adding at the last minute!) 

This tastes great and it's filling - he won't be back in the kitchen scroungin' around for food for quite a while!

       

 

What makes this a great dish is that it can be spiced up or not and it can be topped with many different things - it's just as good reheated the next day, too.  I like to eat a slice of this with pickled jalapeno's and sour cream...the mister eats it topped with chopped tomatoes and guacamole and the boy likes his plain.

     

 

While the rice and onions are cooking, shred the zucchini, and from there it's a straight shot into the pan.  You'll even have time to make the guac, if you want, while this finishes up in the oven - got to love that!

 

 

Zucchini and Pinto Bean Frittata

1 can (15 oz.) pinto beans, rinsed and drained

1 medium onion, chopped

3 cloves garlic, minced

1/2 teaspoon dried red pepper flakes

3 tablespoons butter

1/2 cup long-grain white rice

1 cup water

1 medium zucchini, shredded

1/2 cup cheddar cheese, grated

4 eggs

1/4 cup chopped cilantro leaves

1 1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Tabasco sauce, optional

Toppings - Optional: guacamole, chopped tomatoes, pickled jalapeno's, sour cream

Chop onion and mince garlic.  In a 3-quart pot, add water and bring to a boil.  When boiling, stir in rice, onion, garlic, 2 tablespoons of the butter and red pepper flakes.  Reduce heat to simmer and cook, covered, about 15 to 20 minutes or until rice is tender and water is absorbed.  Remove from heat.  While rice is cooking, shred the zucchini and in a large bowl whisk the eggs together.  To the egg mixture add the zucchini, pinto beans, cilantro, cheese, salt, pepper and tabasco sauce, stirring until combined.  (Add as much Tabasco sauce as you like!) Stir in the rice mixture (adding ingredients in this order gives the rice a bit of time to cool down so the eggs won't curdle when the rice is added.) In a 10-inch cast-iron skillet heat the remaining tablespoon of butter over moderate heat until foam subsides, tilting skillet to distribute evenly.  Transfer egg mixture to skillet, spreading top evenly, and cook until underside of frittata is golden and set but top is still wet, about 10 minutes.  Preheat broiler while frittata is cooking.  Broil frittata about 3 inches from heat until set and top of frittata is golden and crisp, about 8 minutes.  You can slide frittata from the pan with a spatula onto a plate for serving or serve from the pan.  Cut frittata into 6 wedges and serve with guacamole, sour cream, chopped tomatoes, pickled jalapenos or eat it plain...your choice!

Cranberry Sauce...

I love the canned stuff...jellied...could eat it straight from the can without any guilt whatsoever...or shame.  But the canned stuff will never make it to the table when the fresh stuff is available.  This is easy but the best part is, it's excellent!  If you're looking for a new cranberry sauce - give this one a try! 

Cranberry Sauce - Pots and Pins

2 cups apple cider (do not use apple juice and splurge a little and get the good cider, too!)

2 cups sugar

1/4 cup Madeira wine

1 cinnamon stick (optional)

2 bags (12 oz. ea.) fresh cranberries

zest from one orange

Bring cider, Madeira, sugar and cinnamon stick to a boil, turn down heat and simmer for 10 minutes.  Remove cinnamon stick.  Stir in cranberries.  Simmer, uncovered for 30 minutes, until most of the berries have popped.  Remove from heat and stir in orange zest.  Let cool, then refrigerate until serving time.  Makes about 4 cups.

Max's Going-To-Meet-Santa-Suit...

I have big plans this weekend to take Baby Max to meet Santa...I'm so excited about it too!  I don't even care if he cries...although I hope he doesn't - I want him to make a good first impression!  I also wanted him to have a Santa suit of his own but I couldn't find one anywhere in the Seattle area!  I should have ordered one on line but having waited until the last minute I had to do what desperate Grandma's do...I improvised! 

This is the "before" shot...a little red sweat suit from Old Navy Baby...it's plush and soft and very sweet...but not what I had in mind...so with a few alterations, this is what Baby Max will wear to meet Santa... 

I sewed white "fur" around the hood, sleeves, and the cuffs of the pants...also on the jacket pockets - didn't it turn out so cute?!  I also found these little shoes for him - so sweet! 

I'm still working on the little white turtleneck onesie that will have his name embroidered on it...I want to give Santa every opportunity to get his name right!

It's going to be the merriest of Christmases...ever.  I know, I'm jumping the gun - it's not even Thanksgiving!!!  So I'll tuck this aside until the last of the turkey is gone!

Glazed Pomegranate Cookies...

The good people at The Foodie Blogroll and POM Wonderful are having a Pomegranate Recipe Contest...and you know how i feel about contests...You can't win if you don't enter!!  So here's my (hopefully) winning entry - and, if I may say so myself...they're dang good!        

The key to these super simple but delicious cookies is to let them chill in the fridge for 30 minutes - if you don't, the dough will be too sticky to cut and they won't bake up right.  Also, since there are pomegranate seeds in the dough, even after baking the cookies will need to be refrigerated...that is, IF there are any after the first 15 minutes out of the oven! 

POM Wonderful is truly what the name says...wonderful!  If you've not tasted any POM products, look for them in the refrigerated section at your grocery store -  POM Wonderful makes a line of juices and other health products - check them out!  And if you haven't check out the Foodie Blogroll, click on the link in my left side bar - it's a great resource!

  Glazed Pomegranate Cookies - ME

3/4 cup butter, at room temperature

3/4 cup sugar

2 large egg yolks

1 teaspoon vanilla extract

2 tablespoons POM Wonderful 100% Pomegranate Juice

1/4 teaspoon salt

2 1/2 cups flour

Seeds from 1/4 of a large fresh pomegranate, plus more for decorating cookies, if desired.

Glaze:

1 cup powdered sugar

2 1/2 tablespoons POM Wonderful 100% Pomegranate Juice

In the bowl of an electric mixer, cream butter and sugar together until light and fluffy.  Add the egg yolks, vanilla, pomegranate juice and salt and beat until combined.  Graduallyl add the flour, mixing until just incorporated.  Stir in the pomegranate seeds.  Divide dough in half.  On a piece of waxed paper or parchment, roll half the dough into a log shape, about 2 inches in diameter.  Roll up in paper and put in fridge for at least 30 minutes.  Repeat with remaining piece of dough.  Preheat oven to 350 degrees.  Slice logs of dough into 1/2-inch thick slices and put on an ungreased baking sheet.  Bake until lightly golden, about 15 minutes.  Let cool on baking sheets for 5 minutes then remove to wire rack to cool completely. 

To make glaze:  In a small bowl combine powdered sugar and pomegranate juice, stirring until smooth.  Spoon a small amount over the top of each cookie to coat and let set until hardened, about 10 minutes.  If desired, add a few fresh pomegranate seeds to the top of each cookie.  Keep cookies in an air-tight container in the refrigerator. 

Maple Glazed Thanksgiving Turkey and Pan Gravy...

A few years ago I attended a cooking class at Sur La Table - the guest chef was Nicole Aloni.  The class was all about the Thanksgiving Feast and while I had no intention of EVER changing my Thanksgiving menu, not wanting an all-out revolt from the mister and boy over their favorite meal of the year, I wanted to see what she had to say...it was a wonderful class - everything she made was incredibly delicious and not only did I change my T-day menu - I've made those changes permanent - to rave reviews!

What makes this turkey so great is the marinade...maple syrup, orange juice and butter...one could bathe in this stuff it smells so good!  Basted every 30 minutes or so, the marinade drips down, along with the turkey drippings, onto veggies that have been stuffed under the rack...and those veggies are blended into the gravy...I know, not the usual way of doing things but you'll have to trust me on this - it will be the BEST turkey and BEST gravy you've ever had.  I promise! 

I wouldn't even think of asking you to change the way you do Thanksgiving unless it was going to be worth it - and it will - again, I promise!  But no pressure...just know that in all the years I've been basting turkeys and in all the years my mom and grandma before me had basted turkeys, this way of cooking the turkey and making the gravy is the best - THE BEST...but like I said, no pressure.

The pan gravy recipe follows - you'll notice that the color of the gravy is a bit "orange-y" and that's because of all of the vegetables that are used to make it - they are pureed, then stirred back into the drippings, thickening the gravy WITHOUT flour.  Those veggies, having been cooked for hours in the marinade and turkey drippings are so flavorful you will be shocked at how good it is.  I know I was - and every Thanksgiving since I learned how to make it, this gravy has been on our T-day table - it's THAT good - by far the best tasting gravy I've ever had...worthy of being injected if that were possible. 

Maple Glazed Thanksgiving Turkey - Adapted from Nicole Aloni

12 to 14 lb. turkey (or larger)

1/2 cup unsalted butter

1/4 cup fresh orange juice

1/4 cup maple syrup

1 tablespoon minced fresh thyme

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

1 can chicken broth (14 oz.)

4 bay leaves

2 stalks celery, roughly chopped

1 large onion, roughly chopped

1 sweet potato, roughly chopped (or yam)

1 parsnip, roughly chopped

3 carrots, roughly chopped

10 cloves garlic

Stuffing for Bird: (Not meant to be eaten but used to flavor the bird) 

1 large onion, roughly chopped

2 stalks celery, roughly chopped

1 teaspoon thyme

1 crushed bay leaf

1 clove garlic, minced

 salt and pepper 

Preheat oven to 325 degrees.  Remove any innards from turkey.  Remove any excess fat from the neck or chest cavity and rinse the cavities thoroughly with cool water and pat dry.  Salt and pepper thoroughly.  Combine butter, orange juice, maple syrup, thyme, salt and pepper and chicken stock in microwave proof bowl.  Heat to melt, about 60 seconds.  Set aside.  Make the stuffing, add all ingredients to a large bowl and mix to combine.  Stuff the neck cavity and the chest cavity with stuffing mixture, do not pack it in.  If there is skin to pull together to cover the stuffing, secure it with skewers.  If this skin has been trimmed off, cover the exposed stuffing with foil.

Place turkey on a rack inside a baking pan.  Underneath the rack, stuff the carrots, celery, onion, parsnip and sweet potato all around and under the turkey.  Pour 3/4's of the melted butter/orange juice mixture over the turkey.  Cover loosely with foil and bake in a 325 degree oven for 4 to 4 1/2 hours, depending on the weight of your bird; refer to the baking time on the packaging your bird came with.  Every 30 minutes or so, during the baking time, baste bird with the remainder of the butter/orange juice mixture and the drippings from the pan.  Let turkey stand for 15 minutes before slicing. 

Pan Gravy - Adapted from Nicole Aloni

2 cups white wine or stock

1/2 cup Madeira, optional

Using a slotted spoon, remove cooked vegetables from the roasting pan to a bowl and set aside.  Discard bay leaves.  When cool, puree vegetables in a food processor or blender, blending until smooth.  (If needed, add a little wine or stock to help the blending process.)  Tip the roasting pan to collect liquids in the corner.  Spoon off all visible fat (or not).  Put roasting pan on the stove, on medium heat.  When the pan starts to sizzle, add white wine to deglaze the pan (or stock.)  Use a spoon or whisk to stir up and dissolve the brown sticky bits in the pan.  When all of these cooking solids are melted into the wine or broth, stir in 1/2 cup (or more) of the roasted vegetable puree.  Let simmer to thicken 4 to 5 minutes, add Madeira, if using, and taste for salt and pepper.  If too thin add a little more vegetable puree and simmer for 5 to 7 minutes.  (Save remainder of vegetable puree to use in soups or stews - freeze until you need it.)  Serve with carved turkey and over mashed potatoes.

Cute Party Pics...

Before I forget, I wanted to share a few pictures from some events this past week...I helped with a party for the young women in my church - the theme was time and how to use it wisely...Brenda made the cupcakes to go along with the theme -they turned out so cute!     

The picture on the right is actually a 60-inch wide table...felt numbers were attached to the white table cloth with double-sided tape - there were 5 large tables in the room - each one looking like a giant clock!  We had large clock cut-outs on the walls around the room with sayings about time written on them - it was a quick and cheap way to decorate! 

The other event last week was a bridal shower...yes, another one!  I think that makes about 6 this year!  This time however, I just helped, so I didn't have to clean my house, repaint the walls and scour the floor...someone else did - and that's the way to have a shower!  I made these wonderful wedding-cake cookies for the favors...sweet sugar cookies with buttercream frosting...they were a great ending to a very fun shower.  For the Sugar Cookie and Buttercream Frosting Recipe  click on the highlight.  I DARE you to make a better cookie and frosting!

Megan made these delicious coconut cupcakes - always a hit.  I took a picture of the happy couple, laminated it and glued it to a toothpick to use as the topper...cute, no?

Those were only TWO of the things I did last week...I won't bore you with the other things that basically kept me up 24/7 - suffice to say that this week, even with all of the shopping and cooking and festivities, will be much more relaxed than last!  Whew!

Pumpkin Soup with Sausage, Sage and Cider...

Oohhh...this soup is a mouthful!  And I'm not just talking about the name!  It's got everything in it to make it the perfect soup for this time of year - or any other time.  When I told the mister he was getting pumpkin soup for dinner he did his usual...he whined and said, "Why can't I just have some mashed potatoes and boiled chicken?"  As you know, that's like nails on a chalkboard to me...making me even MORE determined to serve him nothing of the kind.  When I put a bowl of this soup in front of him, he picked up his spoon and just kind of sat there, in a lump, staring at the bowl...I had to PROD him to taste it...after his SECOND bowl he finally agreed...this soup is dang good!

      

There are three key ingredients that make this soup special and very different from any other pumpkin soup recipe out there...the maple-flavored sausage give this soup more oomphf...the fresh sage gives just the right amount of savory-ness and the apple cider is reduced to concentrate the flavor so when it's added right at the end it brightens up this amazingly thick and meaty soup...it will soften the rage in any caveman who is waiting to be served.      

Pumpkin Soup With Sausage, Sage and Cider - Pots and Pins

1 lbs. (16 oz.)  maple-flavored sausage

3 tablespoons olive oil

salt and pepper to taste

1 cup carrots, finely chopped

2 celery stalks, finely chopped

1 yellow onion, finely chopped

4 cloves garlic, minced

2 cans (14 oz.) chicken stock

2 cups canned pumpkin

3/4 teaspoons freshly grated nutmeg

1 tablespoon fresh sage, minced

1 cup heavy cream

1/2 cup apple cider, reduced to 4 tablespoons

In a large Dutch oven or stock pot, add the olive oil and brown the sausage, about 7 minutes.  Stir in the carrots, celery, onion and continue to cook, stirring occasionally, for another 7 minutes.  Stir in the garlic and cook for 2 minutes.  Stir in the canned pumpkin, chicken broth, nutmeg and sage and season with salt and pepper to taste.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.  Meanwhile, in a small saucepan, pour in the apple cider and simmer over medium-high heat until reduced to about 4 tablespoons.  Remove from heat and set aside.  (If you want to blend your soup, do so with an immersion blender or a regular blender at this point.  I left mine chunky because I was feeding the mister but it's good blended, too.)  Whisk in the cream and the cider reduction.  Ladle soup into bowls and serve immediately.  Serves 6.   

"Stand up, on this Thanksgiving Day, stand upon your feet.  Believe in man.  Soberly and with clear eyes, believe in your own time and place.  There is not, and there never has been a better time, or a better place to live in."  - Phillips Brooks