Posted on 11/29/2016 4:18:07 PM PST by Jamestown1630
Our Thanksgiving turkey turned out picture-perfect this year, thanks to my husband’s careful and devoted ministrations. I wouldn't want anything but the 'whole bird beautifulness' for Thanksgiving; but for other occasions you may want to try a boneless, stuffed turkey ‘loaf’. We happened to find a video by Chef John of ‘Food Wishes’, where he shows how to debone a turkey:
https://www.youtube.com/watch?v=q0TfYHzEOcs
If you’d like to try first with something easier, try with a chicken; the process is practically the same, and a search on ‘deboning a chicken', will bring up lots of videos, including Jacques Pepin’s, whose videos are always very clear on technique.
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A while back, I found a video on changing a duvet cover, using the 'Burrito Method'. I haven't tried this yet - my cats finally shredded my cover sufficiently that I threw it out, and haven't gotten a new one yet. But having endured several grueling experiences trying to change a cover by folding it in half and attempting to make the corners stay in their proper places, I found this intriguing. Let me know if you've tried it, and how it worked:
https://www.youtube.com/watch?v=DRPfudNNd8Y
-JT
And speaking of department stores at Christmas, here's a photo of Washington DC, the Woodward & Lothrop flagship store which had the biggest and best mechanically animated Christmas window displays.
A bing img search, "Woodward & Lothrop Christmas windows" will bring up some wonderful old photos.
PINEAPPLE CARPACCIO WITH CARAMEL SAUCE
ING ripe pineapple, cup sugar 1 – 2 tablespoons brandy or fruit liqueur, such as Chambord or Cointreau
METHOD Cut the top and bottom off the pineapple. Stand it up on a cutting board and trim off the skin, leaving a nice round column. Cut in half across the middle; the two smaller pieces will be easier to work with on the mandolin. Slice into thin, neat slices. Fan out onto a very large server or onto plates for individual servings. Sprinkle evenly with drops of brandy or liqueur. Make the sauce.
CARAMEL SAUCE (Note: never walk away when making caramel, sugar burns very quickly.) Place the sugar in large, heavy saucepan, spread in an even layer. Place pan over medium heat, and keep an eye on it as it melts. The edges of the sugar will turn to liquid first. As the liquid starts to brown, use a wooden spoon to push the unmelted sugar to the center of the pot. Keep a close eye on things, once the caramel starts to color it goes from amber to brown very quickly.
ASSEMBLY Drizzle the hot caramel over the pineapple slices. The caramel will firm up right away. Once cooled, loosely foil and refrigerate 1-2 hour. Most of the caramel will have melted into the fruit making a sweet sauce. There should be slivers and chips of caramel dotting the top of the slices.
SERVE cold.
Crespelle Al Mascarpone / crepes Filled With Mascarpone Cheese / Rum Sauce
CREPES Beat 2 lg eggs, tb Ol/oil, cup milk, 1/2 c flour, 1/4 ts salt, 2 tb sugar. steep 1-2 hours--to consistency of high grade whipping cream; coats back of spoon but liquid enough to slide into shape of pan. If too thick, add bit water; beat to right consistency. Film 8" heavy pan w/ oil or butter w/ p/towel. Heat pan hot but not smoking. Pour in about 3 tb batter. Tip pan/ spread to make thin pancake. Brown one side then turn; cook a min or less; hold stacked on plate. Grease pan after each crepe; not necessary w/ seasoned crepe pan.
ASSEMBLE: fill crepes. Fold in half, then in half again. Slightly overlap in lightly buttered baker; heat 375 deg 10 min.
SERVE 2 per person on heated plates, drizzled w/ rum sauce, or pass sauce at table.
FILLING Mix 1 1/2-2 c Mascarpone, 2 tb conf, zested lemon.
SAUCE gently warm on low cup Wildflower honey, 1 1/2 oz Dk rum.
Thanks Mom but it’s too late this year. My mother taught Lady Bender how to make Egg Noodles for real turkey soup but this year she copped out and used rice so she would have more time for her little Face Book FRiends...
I practically lived at the Cellar at the flagship Macy’s in NYC. They used to have a rivelry with Zabar’s. I don’t remember the British food, though.
Most grocery stores now have a British section. I just bought HP sauce for my husband’s “bangers” which we bought at Myers of Keswick in NYC.
Hi, I was talking about the garlic soup recipe on post 12. I remember you said your garlic did not do well this year but there’s always next year. I’m definitely going to try it. Right after I saw the recipe I red a news article about trump dining with Romney and it said they had garlic soup at the restaurant.
It was your mention of Crosse and Blackwell that triggered that. Don’t recall seeing them anywhere but at Macy’s, but could be mistaken.
Giant and Safeway used to have them at Christmas time, Safeway as recently as about 5 years ago. But I don’t see them anymore. You can still get the C&B mincemeat and ham glaze.
That reminds me - I finally bought the Branston Pickle. It really is good; I expected it to be like the store-bought chutneys that I’ve tried, but it’s much better.
J/G's "Nougatine" is a good alternative.
You enter both Nougatine and the regular Jean Georges at the same entrance (located right inside Trump Tower), so don't be confused if you think you're accidentally walking into J/G's Michelin 3-star restaurant rather than the more casual Nougatine for lunch.
Both share the same drinks menu and the same kitchen, so this is a great option if you're looking to experience the world of Jean Georges without breaking the wallet.
Nougatine'sambiance is great. The thirty eight dollar prix fixe lunch offers shrimp and avocado appetizer, seared sea bass with tomato sauce, and the strawberry pavlova for dessert.
Jean Georges invented the warm chocolate lava cake, which is also a dessert option.
For a wholesome light lunch with a nice ambiance, Nougatine is definitely on the list.
Oh, good! Spread it on whole-meal bread along with a good cheddar - they used to serve them in the lobby of the National Theater in London and they were to die for on a cold, rainy day.
On Thanksgiving I broke the bank at Le Cirque. Surely one of the most beautiful restaurants I’ve ever been in. The food was OK - I went for steak and my family went for the turkey which they loved so I obviously misordered. Great martinis, though.
Did I see wine in a cooler behind Trump?!
Thanks to school (actually, thanks to myself and no thanks to my professor) I am now a crepe expert. So thanks! I’ve been filling my crepes, savory and sweet, with everything known to man so I’ll try this one!
you’re in culinary school?....my nephew graduated from the French culinary school in NYC...worked briefly for Mario Batalia.....
That is so pretty. We went down every year, to see the windows and sit on Santa’s lap at Woodies.
Yes, I just completed my first semester. Good for your nephew! That’s a good school.
fish is a common Christmas Eve meal...for my polish side of the family....my dad, a trained professional Navy cook, would always make fried fish and the rest of us would make pieroges...
A five-star chef on FR.....nice treat for us.
Um...I failed Waldorf Salad. I’m not kidding.
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