Posted on 11/01/2019 5:28:12 PM PDT by Jamestown1630
I originally began this cooking thread because – during my many years as a ‘lurker’ here before signing up – I greatly enjoyed the annual Thanksgiving cooking threads that I would see. (Somewhere on my hard drive, I’m sure I have many Freeper recipes that were posted over the years before I officially arrived on the scene.)
Now, the holiday season is getting into gear, and Thanksgiving is on the near horizon once again. Please share with us your family favorites, traditions, and your memories of this very American of holidays.
We’ve noted many times before that people really don’t like Thanksgiving to ‘change’ - we enjoy, and enjoy looking forward to, the traditional family specialties that we have always relished on that day. But I encountered a potato recipe that some of you might find interesting as a slight change-up to your annual fare - (and who said you can have only one kind of potato dish, anyway?)
Here, Chef John of Food Wishes, presents his rendition of Potatoes Romanoff:
https://foodwishes.blogspot.com/2019/10/potatoes-romanoff-this-didnt-stay-in.html
My husband and I were thrilled with the first wet-brined turkey that we made many years ago – but that was before we discovered dry-brining. We have used the Russ Parsons method for several years now, and it results in the best turkeys that we’ve roasted.
Here is the Parsons Method (also known as 'The Judy Bird'):
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I recently lost a very stubborn 15 pounds that always seem to creep up on me over time, by following a very low-carb diet. One of my favorite dishes for Thanksgiving is the ubiquitous Green Bean Casserole, and we found this recipe from 'Dot2Trot' for a low-carb version. Haven’t tried it yet, but it looks more promising than a lot of others we have seen. (As of the last time she posted the numbers, Dot had lost 145 pounds on the low-carb diet, and her website and YouTube channel have a lot of really good recipes):
https://www.youtube.com/watch?v=FP_lTI7Ji2I
(The painting at the start of this post is entitled ‘Home for Thanksgiving', and was painted by Anna Mary Robertson - “Grandma’ - Moses):
https://en.wikipedia.org/wiki/Grandma_Moses
-JT
I didn’t know that was the reason for scalding; but I’m sure this recipe came from sometime in the 1950s.
Thanks for the low carb site. Some great recipes there.
One of our gourmet club members made this and we really enjoyed it. I will use low carb breadcrumbs as we have adopted low carb/keto lifestyle.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-breast-porchetta0-2648165
Just made the Sriracha brussels sprouts. I’m allergic to most sweeteners, including stevia although that’s the one with the least severe repercussions (anything over 1 tsp results in hives) so sprinkled only a pinch or two on the sprouts (after frying in bacon grease). I’ve also been off anything sweet for so long, I probably didn’t even need the ‘pinch’. I then just squeezed drops of sauce all over the sprouts & mixed it to coat with a spatula. I ended up adding more sauce as I ate them (I like spicy!) and it was VERY tasty. Will definitely do this again - thanks for the idea/recipe!
I don’t intend to turn this into a ‘Low Carb/Keto’ thread, but my husband has been following a young couple who recently gave a recipe for a Low Carb Pumpkin Crisp:
https://www.ketoconnect.net/pumpkin-crisp/
And if you’re not worried about carbs at all, here is a fun lady doing ‘Pumpkin Cinnamon Rolls’ - one of which is probably a week’s worth of carbs, but they look fabulous:
https://www.youtube.com/watch?v=0bEEG4wbAcM&t=462s
WARNING!!!!!!!!
I forgot to poke holes in a spaghetti squash. Took it out of the oven and it exploded all over me, the kitchen and into the living room. Nursing a burned hand but thankfully that’s all.
PLEASE, DON’T FORGET TO CUT BIG SQUASHES IN HALF OR POKE HOLES IN THEM!
Hope you are okay. But I have to laugh outside loud.
I always poke holes; sorry you had an explosion.
We had an explosion when husband put cold Pyrex into a hot oven. You have to let the glass warm up to room temp; I usually set it on top of the stove while preheating.
Holiday 7-layer Bars
Ingredients ½ cup butter , melted 1 3/4 cups Biscoff Cookie crumbs (about 22 cookies) 1/2 cup sliced almonds 1/2 cup semisweet chocolate chips 1 cup white chocolate chips ½ cup dried cranberries 1 cup sweetened flaked coconut , toasted 1 (14-ounce) can sweetened condensed milk
METHOD Toss melted butter, cookie crumbs til the butter is evenly distributed. Spread the crumbs evenly over the bottom of sprayed 9x13-inch baker (not meant to be a crust, so no need to press it flat; will be some small bare spots along the bottom, so don't worry).
Sprinkle crumbs w/ almonds, chocolate chips, white chocolate chips, dried cranberries and coconut. Pour the condensed milk evenly over. Bake 350 deg 25 min; top is golden brow. Cool in pan on a wire rack to room temp, about 2 hours.
NOTE Biscoffs are a spiced caramel shortbread cookie....found at Target, W/Mart. Or use grahams.
Sorry it took a few days. Here you go. Note that I don’t use fish sauce - personal preference. I like the sesame oil instead.
Kimchi (Korean, fermented Napa cabbage)
Ingredients:
- 2 heads of napa cabbage (about 4-5 pounds)
- 1/3 to 1/2 cup Korean red pepper powder/flakes (this is the only ingredient you will have to get from an Asian grocery store, if you tell them you are making kimchi, they will show you the correct pepper, it is inexpensive, I bought a pound for $4.50)
- 8 cloves of fresh garlic (more or less)
- 1” to 2” piece of fresh ginger (grates out to approx 1 or 1-1/2 teaspoons) Be judicious with the ginger until you’ve made kimchi a few times. It’s easy to use too much which will make the kimchi bitter.
- 1 small bunch of spring onions (julianne and cut into 1 inch pieces, or just chop)
- 1 or 2 tbsp sugar
- 1 can of unsweetened pears with the liquid drained
NOTE: use the sugar or the pears - not both
- Optional: I thinly julianne some carrots for a little extra color in the mix. Again personal preference.
- 1 tsp of sesame oil
- 1 gallon of water
- 1 cup of salt
- Several (3-5) pint glass jars (ball wide neck canning jars or something similar)
- food grade kitchen gloves (you can stir to mix, but it is *much* easier by hand, and the pepper WILL irritate your skin)
# Trim the discolored outer leaves of napa cabbage.
# Cut the cabbage lengthwise into quarters and remove the cores. No need to rinse it, you will do that later. Chop it into pieces 1 to 1-1/2 inches. Don’t be too concerned that the pieces are a little large for bite size. After you soak the cabbage, they will shrink. Better a little large than too small.
# Dissolve 1 cup of salt into a gallon of water in a large pot, at least 5 quarts. I use an 8 quart stock pot
# Add the cabbage to the salt water. Put a heavy plate or such on top of the cabbage to keep it wet. It will wilt and sink after a while. Let it soak minimum 8 hours or overnight
# Drain cabbage in a large colander. Rinse well several times and drain well.
# While it is draining you can make the paste. Doesn’t take long.
# In a medium mixing bowl add the red pepper flakes; peel and finely grate the ginger; peel the all the garlic cloves and mince or crush with a garlic press (my preference is press), add suger or mush up pear slices and add them; add sesame oil. Mix thoroughly with a large spoon until you get a moderately thick paste.
# Put the cabbage back into the pot and add the red pepper paste mixture and julianned spring onions. Wearing gloves, mix well until the paste is more or less evenly distributed. Put the cabbage into the jars, *gently* pressing it in to eliminate excessive air. Leave about 1/4 inch from the top of the jar. Put the lid on tightly.
# Let stand at room temperature for 12 to 24 hours to jump start the fermentation.
# Refrigerate, Wait several days or more, this gives the fermentation process time to get underway. If you like it more pungent, wait a couple of weeks. If it gets more pungent than you like, it can be added to soup or stir fried with rice for kimchi fired rice.
Thanks! I like it better without the fishy stuff in it, too.
Why Most of America Is Terrible at Making Biscuits:
How different is Swan’s Down from White Lily?
I know we can buy Swan’s Down here.
She didn’t say, but it makes total sense. I’m going to hunt around over at King Arthur Flour to see what they have to say.
https://www.kingarthurflour.com/about/our-products
Bump for later enjoyment. And contribution.
What I was able to find is that Swan’s Down is a ‘soft Winter wheat’ (no further designation) that has been super-sifted; and White Lily is from soft RED Winter wheat.
Swan’s Down seems to have a slightly lower protein count; the King Arthur Unbleached Pastry Flour may be close to White Lily, at least in protein...
Good FReeping! I got pulled away with other farm-related things, BUT - I will look again in the morning!
I’ve perfected Popovers; now, on to flaky Southern-style Biscuits! :)
I love popovers. I think Liz once posted the recipe for the Blue Cheese ones that they serve in Trump restaurants...
I dont think there’s another recipe around that stuffs so many goodies into one scrumptious confection.
Glad you liked the recipe.
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