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RecipesWednesday, December 03, 2008My Favorite Thanksgiving Day Gravy RecipeI played around with Alton Brown’s T-Day Gravy recipe for this. I believe that the crux of his plan to make a schmaltz manie was to avoid the napalm-like danger of making a roux, but the resulting gravy ends up tasting a little doughy. So I say that the roux is worth the risk.
Stock:
- 1 large onion, coarsely chopped
- 5 tablespoons all purpose flour
Gravy:
For stock:
Transfer wings with liquid to large pot, scraping in any browned bits from roasting pan. Add remaining 10 cups water, onion, celery, carrot, and herbs to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until reduced to 5 cups stock, about 3 1/2 hours. Strain through sieve set over large glass bowl. Cool 30 minutes, then refrigerate overnight. (Stock can be made 3 days ahead. Cover and keep refrigerated.) Transfer fat “cap” from surface of chilled stock to small bowl. When ready to make gravy, heat schmaltz with flour to make a gold roux.
For gravy:
Serve gravy with turkey. Sausage, Fennel, and Wild Rice DressingI know it’s almost a week after Thanksgiving, but for posterity, my favorite dressing recipe.
- 3 cups water
Directions: 1. In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 tsp. of the salt. Cover, reduce the heat to a fast simmer and cook, stirring occasionally, until the rice is tender, about 45-50 minutes. Drain the rice and let cool. 2. Preheat an oven to 325°F. Generously butter a large, shallow baking dish. 3. In a large fry pan over medium heat, cook sausage until brown. Remove sausage from pan with a slotted spoon. In the man, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Scrape the brown bits from the pan as the vegetables give off enough moisture to do so. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Add sausage. Let cool. 4. In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 tsp. salt and the pepper. 5. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more. Serves 10. NOTE: you can prepare the wild rice, onion and sausage mixture, and croutons separately the day before. Be sure to bring the ingredients to room temperature by taking them out of the fridge one hour before assembling the dressing (step 5). Brussels Sprouts Roasted with Shallot, Bacon, and AppleHoney P. hated brussels sprouts for more than half a decade. This prep changed his mind: This recipe was adapted from a recipe Michael sent me. See the original at: http://avenuefood.com/2007/02/21/brussels-sprouts-with-shallot-bacon-and-apple.aspx
- 1 1/2 pounds Brussels sprouts, cleaned, trimmed, and halved
Preheat oven to 425 degrees. In a roasting pan large enough to hold everything in a single layer, toss Brussels sprouts, bacon, shallots, and apple with just enough olive oil to barely coat. Season with salt and pepper. Roast for 45-60 minutes, stirring every 10-15 minutes or so. Tuesday, December 02, 2008Honey P’s Favorite Clam ChowderWhat do you make for dinner the weekend after Thanksgiving, when the thought of anything resembling that meal is absolutely unappetizing? Honey Ps response: clam chowder, please. The original recipe came from Patti Marsh and was published by Cooking Light. Its a fantastic recipe, and Ive altered to Honey Ps yen for a little bit more of everything that makes chowder so good. See the original recipe ....
- 2 (16-ounce) cans of chopped clams
Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice. Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; saut 6 minutes or until vegetables are tender.
Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.
Sunday, November 11, 2007First-Frost Hash
The morning sky is a dull, dark grey--a nesting grey. Today’s comfort-food breakfast, First-Frost Hash, using some of the potatoes, onions, and apples from our CSA box. I’ve recently rediscovered my cast-iron skillet, a perfect pan for this stovetop-to-broiler-to--table dish. Accompanying pictures on Flickr ...
- 6 slices of thick-cut bacon, diced
1. Saute bacon in skillet over medium heat until the pieces are crisp and brown. Remove bacon with a slotted spoon and set aside. Drain most of the rendered fat, keeping roughly two tablespoons in the pan.
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