Weekly Cooking (and related issues) Thread

[Jamestown1630]

This week: deboning a bird; and a clever way to change a duvet cover.

Sorry I missed last week – just in time for Turkey Day, I developed ‘mouse elbow’ (it’s actually a ‘thing’ now, similar to tennis elbow, and caused by too much time playing on the computer ;-) I’ve had to really limit computer use for awhile, so we have a very quick thread this week.

(If you’d like to be on or off of this weekly cooking-thread ping list, please send a private message.)

-JT

[umgud]

Thanks for the ping.

[bgill]

I’m sure your cats know how to take care of mouse elbow. ;)

Mine were due at the vet’s to get fixed this morning. After chasing them around and around and around, all we got were scratched arms.

Finished off the last of the bird over the weekend in a rice casserole. Leftover turkey, rice, leftover giblet gravy, can of mushroom soup, leftover celery and some cashews from the freezer. Mr. b gave it a thumbs up.

[Twotone]

That’s a cute video, & a neat technique for handling the turkey. And of course, you can take the bones to make soup stock.

[Jamestown1630]

That sounds like my leftover turkey recipe, which originally came from an old Joy of Cooking; this is pretty much the same:

http://www.bigoven.com/recipe/turkey-or-chicken-casserole-with-vegetables/22145

[Jamestown1630]

Yes, we boiled the bones into ‘bone broth’. I want to try Black Bean Soup over the weekend.

[SkyDancer]

Made a big pot of turkey soup. Yum! Going to be great for the cold weather coming.

[lizma2]

“attempting to make the corners stay in their proper places,”

I sewed small pieces of Velcro in the corners of the inside of cover and the comforter. Works well.

[IamConservative]

I’ve deboned chicken and love them stuffed with pilaf of rice. Flavor profiles are endless on the pilaf and can be enhanced or contrasted by the seasoning on the bird. I always stuff the bird with cooked ingredients and you do want to ensure you use a thermometer to check temps all the way through. When stuffed, I look for 160-165 so the carryover will take it a bit past done.Very good eats. That said, it is a labor of love to debone a bird.

[Jamestown1630]

Yes, it is a lot of work; but stuffed, roasted, and sliced, it’s very elegant looking. Definitely something to try for a dinner party.

[Twotone]

I was just looking at soup recipes. I collected this one some time ago, but have never made it. It'd probably work fine with turkey broth: ČESNEČKA (CZECH GARLIC SOUP) According to Czech lore, Česnečka will cure just about anything, even the common cold. So if you’re feeling a bit under the weather, make a big pot of this simple soup of broth, potatoes, garlic and cheese to help you feel better. It may not be a cure but it certainly tastes rich and comforting (and keeps the vampires away!) Ingredients: 3 thick slices rye bread, cut into large chunks 1 T olive oil 2 T butter 1 C yellow onion, diced 6 cloves garlic, minced 8 C low sodium chicken or beef broth 2 lg potatoes, peeled and chopped 1/2 tsp salt 1/4 tsp black pepper to taste 4 oz Emmentaler or Swiss cheese, cut into 1/2-inch cubes 2 T dill, chopped 2 T flat leaf parsley, chopped Directions: Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet. Drizzle with olive oil, tossing to combine. Bake until deep golden brown, about 9 minutes. Remove from heat and set aside. Place butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until translucent and softened, about 3 minutes. Add broth and bring to a boil over high heat. Add potatoes, salt and pepper. Reduce heat and simmer until potatoes are tender, about 20 minutes. Place croutons and cheese cubes in soup bowls. Ladle soup on top. Sprinkle with dill and parsley and serve. Makes 4 servings.

[Twotone]

Rats. The formatting looked okay, but then compacted when I posted it. :-(

[Jamestown1630]

Good idea. Even if you get them in the corners, two folks fighting over the cover all night get them all messed up ;-)

[Rushmore Rocks]

I made turkey gumbo today, served it over rice. Really delicious. Paul Prudhomme’s recipe. Love this thread. Thanks for doing it.

[BunnySlippers]

I have yet to debone a turkey yet, but as a young cook, I have done many a chicken and duck. I had invested in good knives [you need a good flexible boning knife] but it’s rather easy.

I think I’ll try this at Christmas!

[Jamestown1630]

That’s ok - it looks like a great soup!

[lizma2]

Yep. Drove me nuts!

[Calvin Locke]

Makes one want to “appreciate the gestalt” more. /Tampopo

[Trillian]

No turkey or ham this year for us. I made a bunch of fried chicken and roasted chicken and vegetables. The leftover chicken and roasted vegetables turned into chicken pot pie filling served over buttered noodles last night.

Today it’s baking day. I’ve got 2 half sheet pans full of bagel dogs made with little smokies, 5 focaccia breads (plain, tomato and tomato & minced buttered onions) and three extra large cheese pizzas. I’m sure my husband will smell it before he gets into the door!