Monthly Cooking Thread - November 2021

[Jamestown1630]

Norman Rockwell, Freedom From Want (1943)

People seem to want Thanksgiving to always be the same – there’s a lot of advice out there cautioning against trying something new for family or guests on that day. But I’ve often enjoyed very interesting new recipes at Thanksgiving, in the homes of friends and family who have ignored that advice. I recently found a recipe for turkey stuffing that is quite different from the plain type that I’ve always made; but I’m very tempted to try it. (It may be a little ‘busy’ for some who are used to a plainer bread stuffing.)

I watch a lot of YouTube cooking videos, and I think the most engaging host of all is Chef Jean-Pierre Brehier. He is extremely informative while also being fun and funny, and the kind of person you'd love to have a couple of drinks and a good conversation with.

Chef Jean-Pierre suggests using Costco corn muffins for this stuffing recipe, if you don’t want to make your own cornbread.

For those without access to fresh chestnuts to roast, there are lots of pre-roasted, packaged ones available; but the reviews for many of them are not very positive, so choose carefully. Jean-Pierre appears to use the Roland ones vacuum-packed in a jar, and he just squeezes/tears them into the mixture with his fingers. Fresh chestnuts are available from some of the nut companies if you can't source fresh ones nearby, but they seem to be tricky to buy ahead and store (if you have experience with this, let us know how you handle them.)

https://www.youtube.com/watch?v=2Gvui3lIfWI

Corn Muffins & Sausage Stuffing – Chef Jean-Pierre Brehier

Serves 10

1/2 Cup Dark Spiced Rum, for soaking the raisins

1 cup Dark Raisins

2 pounds Pork Turkey or Chicken Sausage, casings removed

2 cups Yellow Onions diced small

1 ½ cups Celery Hearts diced small

1 ½ cups Carrots diced small

2 tablespoons fresh Sage chopped

2 tablespoons fresh Rosemary chopped

2 tablespoons fresh Thyme chopped

6 cups Corn Muffins or Cornbread crumbled

1 Granny Smith Apples skinned and diced small

1 cup peaches in a light syrup cut into medium dice

¼ cup fresh Parsley chopped

1 cup Roasted Chestnuts

Salt and Pepper to taste

1 cup Milk or Buttermilk

INSTRUCTIONS

Preheat Oven to 375°

Spray a baking pan or dish (approx. 15"x10"x2") with a non-stick spray or brush with butter.

Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight.  If you do not have the time to wait, put them covered in the microwave for 2 minutes to plump them up.

In a large sauté pan over high heat, sauté the sausage and cook until golden brown.  Add the onions and cook until light golden brown.  Add the carrot and celery and cook for 5 minutes.  Add the fresh herbs and cook for an additional 2 minutes or until the vegetable are almost cooked but not mushy.

Transfer to a large bowl with the muffins; add the apples, peaches, chestnuts, salt and pepper, buttermilk, and raisins mix well.

Pack the lasagna pan with the mixure and sprinkle with the chopped parsley.

Put the lasagna pan onto a baking sheet and bake for about 1 hour or until the top is golden brown.

For those without access to chestnuts to roast, there are lots of packaged, pre-roasted ones available; but the reviews for many of them are not very positive. Chef Jean-Pierre appears to use the Roland ones vacuum-packed in a jar, and just squeezes/tears them into the mixture.

Fresh chestnuts are available from some of the nut companies, but they seem to be tricky to buy ahead and store (if you have experience with this, let us know how you handle them.)

The Chef also has a good idea for having garlic ready to go in the freezer for all of your recipes:

https://www.youtube.com/watch?v=SZA2UcvnE6g

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Chef John of ‘Food Wishes’ has posted a recipe for Butterhorn Dinner Rolls which looks pretty easy even for novice bread bakers, and I don’t see why they couldn’t be made the day before and warmed up.

(These are very rich; but for most of us, Thanksgiving isn’t a ‘diet day’):

https://www.youtube.com/watch?v=zJUve3My3lE

-JT

[boatbums]

That is hilarious!

[Jamestown1630]

People enjoy life and community in their own individual ways :-)

[Jamestown1630]

Jean-Pierre is a great guy. Lots of knowledge, and life lessons enough to be pretty easy-going about everything. I love him.

I’ve never made the vanilla extract, but I want to try.

[Jamestown1630]

LOL! Turkey sandwiches the day after Thanksgiving were always my favorite when I was a kid.

Today, it would be easy to hide something in my fridge (UNfortunately - :-)

[Jamestown1630]

And plenty of Butter!

[Jamestown1630]

You always post the most interesting websites! I’ve saved a lot of them.

[Qiviut]

I’ve never made the vanilla extract, but I want to try.

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Here are some links that were helpful to me in making mine:

Chickens in the Road blog [first one that ‘inspired’ me]
http://chickensintheroad.com/cooking/homemade-vanilla-the-big-bottle-method/

https://www.thepioneerwoman.com/food-cooking/recipes/a99489/how-to-make-vanilla-extract/

https://www.daringgourmet.com/make-best-homemade-vanilla-extract/

https://www.bonappetit.com/story/diy-vanilla-extract

[Jamestown1630]

Thanks!

I have to buy some booze for that turkey stuffing, anyway. Trip to booze store is in order!

[Qiviut]

Last year, when I was buying vodka, the friendly cashier lady and I were chatting as she rang me up. I told her “I’m making homemade vanilla for Christmas gifts!” Her response was “Oh honey, I’m going home with YOU!” LOL!

I got a really good reaction to the gifted vanilla ... everyone loved it.

[Jamestown1630]

My Daddy used to like raw oysters, with a little Tabasco and a beer. I never got into it, but the one time I tried it at B-More’s Inner Harbor, it was...interesting, and not really off-putting.

But I guess I just like my shellfish cooked somewhat.

(I don’t think I could eat a snail. I’ve stepped on too many, and fed too many to my turtle...)

[Jamestown1630]

I will definitely try it. And making it yourself is probably cheaper in the long run than buying it on the spice aisle.

[leaning conservative]

No thanks! ; )

[leaning conservative]

My favorite way to eat a leftover turkey sandwich. I salt & pepper the Mayo side. Has to be wonder bread too.

[leaning conservative]

Love vanilla. I always double or triple the vanilla in most recipes. My mother said her mom would always dab some behind her ears when she used it for baking.

You’ve inspired me. Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.

[Qiviut]

Question: why do you use vodka? I was always under the impression that bourbon was the base. Just curious.

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I’ll quote the Daring Gourmet post because it’s a good explanation/answer to your question:

What Kind of Alcohol is Best for Making Vanilla Extract?

You can use any alcohol as long as it is 80 proof. The best and most popular choices are vodka, bourbon, brandy, or rum.

Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.

https://www.daringgourmet.com/make-best-homemade-vanilla-extract/

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The Chickens in the Road blog recipe notes that she likes the extra kick of dark rum in her vanilla - after she pours a the first small bottle out of her big batch bottle, she refills with the dark rum (or more vodka).

[FamiliarFace]

Yes, mo’ butter, mo’ better!!

[FamiliarFace]

Chicken sandwiches are good that way, too. That’s how my mama made them for me in grade school. She made the best brown bag lunches.

[FamiliarFace]

*** Vodka is the most versatile because it has a neutral flavor. If you’re using vodka don’t worry about splurging for the expensive brands because it really doesn’t make a significant difference. Go for a cheaper brand – it’s the quality of the vanilla beans that counts.***

I made a lemon verbena liqueur using vodka last year. Darn good. My son the bartender and hobbiest chef told me the same thing about using cheap vodka, but I couldn’t do it because cheap vodka tastes like lighter fluid to me. So I opted for Grey Goose. I don’t know if it would have been better with cheap vodka, but the GG worked out nicely. Great for sipping or partnered with unsweet tea for a twist on Arnold Palmers.

I need to get busy and harvest my lemon verbena soon. It was delightful last year and it’s high time I start a new batch.

[Qiviut]

There is definitely a difference in the quality of vanilla beans & if you get ‘good’ ones, I can see where the vodka quality wouldn’t matter much, if at all. The vanilla definitely smells like vodka for a good while as the beans steep ... finally, you get that luscious vanilla smell, but it’s a bit of a wait.

One article I saw suggested making vanilla a year in advance ... always keep a steeping batch on hand. What I have now was started December a year ago. What I gifted last year, since I decided to do vanilla in November, was a nice bottle with beans/vodka in it & a tag as to when it would be ready (first available date - about 8 weeks) but also saying that the longer it steeps (like 6 months to a year), the better it will be.

For something like your lemon verbena liqueur, I would think the vodka quality ‘would’ matter more. Leaves vs beans ... the leaves wouldn’t be as intense I would think. Anyway, I’m glad it turned out for you! I grew lemon verbena many years ago in my herb garden and loved it (made tea out of it, if I remember correctly) .... might have to grow it next year (I have a spot) & try some liqueur. :-)

[Liz]

Jill Biden to co-host Food Network Thanksgiving special with Trisha Yearwood
The Hill ^ | 11/01/2021 | Sarah Polus
Posted on 11/2/2021, 11:05:49 AM by ChicagoConservative27

First lady Jill Biden is joining forces with country music star Trisha Yearwood to host a holiday food special titled “A White House Thanksgiving,” Variety reports.

The special, set to air on Food Network and Discovery Plus on Nov. 20, will provide viewers with “a rarely-seen glimpse at holiday entertaining at the White House,” said Food Network president Courtney White.

During the program, Biden and Yearwood will work on creating seasonal decor using flowers from the White House Kitchen Garden. White House chief floral designer Hedieh Ghaffarian will provide expertise on floral arrangements.

(Excerpt) Read more at thehill.com ...