Posted on 10/31/2021 11:14:58 AM PDT by 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
*******************************************************
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
What’s the healthiest cheese? The best options, according to experts-—top cheese is ricotta
Posted on 11/7/2021, 3:25:04 PM by mylife
Cheese — what’s not to love? Its popularity is indisputable.
Americans consumed over 38 pounds of cheese per capita in 2020 alone, according to data from the US Department of Agriculture.
Whether eating cheese is healthy — that’s a little less clear. High in protein, calcium, vitamins and essential amino acids, cheese is also a calorie-dense food, and can be high in fats and sodium.
“If you enjoy cheese and you like it, it could be a good source of protein. It could be a good source of calcium. You just want to eat it where you’re not overindulging too much, because it can quickly add up in terms of calories,” Lourdes Castro Mortillaro, a registered dietician and the director of the NYU Food Lab, told CNN. ‘World’s best’ cheese for 2021 revealed.
The protein found in cheese is a good alternative to protein derived from flesh, because it is still of animal origin, and contains all the essential amino acids the body needs but can’t synthesize on its own, according to Castro Mortillaro.
This makes cheese a complete protein, she added. However, as with all things nutrition, it’s the overall balance of what you eat day to day that should inform how much cheese you consume, Castro Mortillaro explained. “You really have to see it in the context of, what else is going on in your life? And what else are you putting on your plate?” she said. “You don’t need that much to gain the positives from it.”
Which cheese is healthiest? The answer depends on your specific body and its nutritional needs, but here are some pointers from experts.
(Excerpt) Read more at cnn.com ...
Found this today.
https://watchnewslive.tv/food-network/
This website has pretty much all the channels I used to get on cable.
It’s where I get my Fox News (still watch a few of their shows) and I didn’t realize they had this many stations!
EVIAN CHOCOLATE SORBET
A memorable, intense chocolate delicacy with no sticky aftertaste. This extraordinary sorbet is one of the simplest you can make. Just melt water, sugar and chocolate and churn. But chocolate sorbet is nothing like chocolate ice cream. An intense chocolate flavor explodes in your mouth and then immediately disappears, leaving only its echo on the taste buds.
Chocolate Sorbet Ing 500 ml (2 cups) mineral water 200 gr sugar 200 gr 70% dark chocolate
I use Valrhona 70% guanaja couverture, but you can do this with any good quality chocolat with 70% cocoa content. There is nowhere you can hide a bad ingredient in such a simple recipe. Put quality chocolate and you'll get quality sorbet. If you are a chocolate lover this sorbet will really glorify the taste of an exceptional chocolate.
Method. Pour the mineral water in a small saucepan and turn the heat on high. Immediately add the sugar and mix. Bring to a boil and mix to ensure all the sugar is dissolved.Add the chopped chocolate.
Turn the heat off and mix vigorously until all chocolate is dissolved. Now cool the sorbet mixture before you churn it. In a professional kitchen, best hygiene practice recommends immersing the saucepan in a bowl filled with ice-cold water to shorten time your sorbet spends in the bacteria-friendly temperature range 15°C-25°C.
I just put it in the fridge til very cool, about 2 hours. When your sorbet mixture is perfectly cool, pour it into the sorbet machine and churn until hard. That's it. Don't store it for more than a week. The older the sorbet, the more water crystals inside.
NOTES If you don't have a sorbet machine, you can get acceptable sorbet by freezing it partially, then run it through a blender, then freeze again, then blend again and so on until you have very small water crystals.
Sandwich your Thanksgiving table.
An elegant Italian Thanksgiving menu
RECIPES AT BH&G
Antipasto Platter with Marinated Feta
Start with a garlicky marinated feta and a selection of high-quality store-bought ingredients, a mix of blanched green veggies, marinated artichokes and olives, Italian cheeses, crackers, and thinly sliced meats.
Tomato Jam and Manchego Cheese Bruschetta
Instead of using chopped tomatoes for your topper, make your own tomato jam for a smooth, rich spread for crunchy French bread and slices of Manchego cheese.
Cheesy Bacon and Leek Pasta Bake
Give mac and cheese a Mediterranean twist by stirring in leeks and a melty Italian cheese blend. Top the dish with fresh crumbled bacon.
Pesto Potatoes
Set out a bowl so herb-lovers can spoon on extra pesto.
Butternut Squash Risotto
A luxurious butternut squash risotto that’s extra silky.
Roast Turkey with Arugula-Pesto Rub
This Italian Thanksgiving recipe calls for just 15 minutes of prep time to make your own turkey rub with Italian flavors by combining arugula, basil, Romano cheese, and toasted walnuts.
Pumpkin Frangelico Pie with Mascarpone
Pumpkin pie goes Italian with a mascarpone cheese filling and a splash of hazelnut liqueur mixed in with the usual pumpkin and spices. For additional nutty flavor, use hazelnut pastry for the crust and sprinkle glazed hazelnuts
The marinated feta sounds wonderful.
Chef John of Food Wishes recently posted some recipes for typical Thanksgiving sides.
I’ve always been a fan of the traditional Green Bean Casserole made with those canned ‘French’ onions and condensed soup; but this is the first recipe for a made-from-scratch one that I’ve really wanted to try:
https://www.youtube.com/watch?v=Fhb4ktiQyZk
This year I’m going to 2 Thanksgiving dinners. One on Thursday and the other on Friday and was told I didn’t have to cook anything.
I can’t do that! LOL.
Thinkin about green bean casserole.
Haven’t made it in a couple years. Miss it. Not a fan of green beans but the French’s onion have a place in my heart
Still bringing the tradition sides my Grandma made.
My fav.. Cranberry, pineapple jello mold served with mayo. The recipe I have is so old it calls for a #2 can of pineapple!
INGREDIENTS 1 tube refrigerated biscuit dough 3 tbsp. melted butter 3 tbsp. maple syrup, divided 1/4 c. brown sugar 2 tbsp. granulated sugar Pinch kosher salt 8 slices bacon, cooked and crumbled 1 1/2 c. powdered sugar 2 tbsp. milk
DIRECTIONS Preheat oven to 350° and grease an 9-x-5" loaf pan. Cut each biscuit in half to create 16 rounds. Mix melted butter with 1 tablespoon maple syrup. Brush on both sides of each biscuit round. In a medium bowl, mix together the sugars and a generous pinch of salt. Coat each biscuit in the sugar mixture, tapping off excess.
Make stack: onto one biscuit, sprinkle a handful crumbled bacon and cover with another biscuit. Repeat this process until all bacon and biscuits are used, ending on a biscuit.
Place biscuit stacks into loaf pan on their sides, so the layers stand upright. If you have any extra maple butter, brush the top of the loaf. Bake until biscuits are puffy and golden, about 40 minutes. Let cool slightly and remove from pan.
While cooling, make the glaze: In a medium bowl, whisk milk and maple syrup into powdered sugar until smooth. Drizzle over warm loaf and serve.
Maple Cream / Martha's recipe
Ingredients 2 cups pure maple syrup 1/2 teaspoon safflower oil Pinch of flaky sea salt, such as Maldon (optional)
Directions Step 1 Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, un til a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
Step 2 Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.
Cook's Notes Make sure the syrup hits 235 degrees before being cooled again and beaten.
Needing some help. I’ve lost my pork tamale recipe. No luck with FR search or googling back to FR. Any way to find it on the cooking threads? Thanks.
Good news on getting back to yogurt making. Hmm, also no luck on searching for that recipe on FR, either. My old heating pad that didn’t have that silly auto cut off died and the auto cut off type doesn’t work. Stupid me, threw out the tall crockpot that fit quart jars when a leg broke. Duh, yogurt making uses a upside down crockpot so legs don’t matter.
Anyway, I’m now trying it in the oven - heat it at lowest temperature to just warm and turn it off. Set the jar in oven for 6 hours. The first try didn’t work so put the jar back in the next day. It’s still not firm but thick enough to spoon from a cup or slurp it. All that matters is it’s tasty so thinking we’re back in business even with using ancient starter ice cubes.
A quick search didn’t find anything. Can you recall roughly when you posted it?
This person archived links for a couple of years, but they aren’t really searchable. If you posted it in 2015 or 2016 it might be here:
https://www.tapatalk.com/groups/mylibrary/grub-sites-t33-s40.html#p639
No clue when I posted it but don’t think it was that far back but will check it out. Thanks.
Who had the thread before you? Didn’t she have some things kept on her home page? But, again, don’t think it was that far back.
Libertarian27, on her home page.
There was also a chef Freeper who did recipe threads, but that was a while before me and I don’t recall his name - Carl?
Libertarian27. Yep, that was her. Thanks. Just scrolling through...
Saw the chef on tv last night!
Whew, found the tamale recipe right where I put it so I wouldn’t lose it... Off to tape it to the cabinet.
Cheese Stuffed Potato Balls
Ingredients:
5 medium-sized Idaho potatoes or use about 3 cups of leftover mashed potatoes
4 bacon slices, cooked and crumbled
1/4 cup organic spinach, finely chopped
2 eggs
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon garlic powder
4 ounces mild or sharp cheddar cheese cut into equal-sized cubes
1 cup panko bread crumbs
2 cups oil for frying (I like to use avocado or grapeseed oil)
Directions:
(Skip to step 3 if using leftover mashed potatoes)
Place whole potatoes in a medium-sized pot and fill with water. Bring to a boil. Cook until potatoes are soft inside when you insert a knife, about 15-20 minutes.
Drain and let cool. Peel potatoes and grate.
In a large bowl combine 3 cups of grated or mashed potatoes, bacon pieces, spinach, eggs, black pepper, salt, and garlic powder.
Using a small ice cream scoop place one scoop of mashed potato mixture into your hand, top with one cheese cube and then add another scoop of potato mixture on top.
Form a ball and roll in panko bread crumbs.
Heat oil in a small saucepan over medium-high heat. Deep fry until golden brown and crispy on the outside.
Drain on paper towels and serve warm.
https://idahopotato.com/recipes/cheese-stuffed-potato-balls
These two desserts look amazing..
Sour Cream Coffee Cake Loaf
Ingredients
For the crumb topping:
1/3 cup (67g) firmly packed light or dark brown sugar
1/2 cup (60g) all-purpose flour
1 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, melted
For the cake:
1 & 1/2 cups (180g) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (113g) sour cream
Instructions
To make the crumb topping:
Combine the brown sugar, flour, cinnamon, and salt in a small bowl.
Add the melted butter, and stir until thoroughly combined. Set aside.
To make the cake:
Preheat oven to 350°F. Line a 9” x 5” loaf pan with parchment paper so that it overhangs on the long sides. Grease the paper. (If you don’t want to use parchment paper, simply grease the pan.)
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Mix in the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
Transfer the batter to the prepared pan, and spread evenly.
Sprinkle the crumb topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for about 15 minutes. Then use the overhanging parchment paper to lift the cake out of the pan to cool completely on a wire rack.
https://bakeorbreak.com/2021/09/sour-cream-coffee-cake-loaf/
Autumn Spice Pear Cobbler
Ingredients
For the filling:
3 tablespoons unsalted butter
4 medium pears, peeled and chopped into about 1/2-inch pieces
3/4 cup (150g) granulated sugar
1/4 cup (30g) all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
For the topping:
1 & 1/2 cups (180g) all-purpose flour
1/2 cup (100g) firmly packed light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground caradamom
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of salt
1/4 cup (56g) unsalted butter, cold and cut into 1/2-inch cubes
1/4 cup milk
sanding sugar
Instructions
To make the filling:
Preheat oven to 350°F.
Melt the butter in a skillet over medium heat. Add the pears, sugar, flour, cinnamon, and salt, and stir to combine.
Continue cooking, stirring frequently, until the sugar has dissolved and the mixture is bubbly. Allow the mixture to bubble for 2 or 3 minutes, or until thickened.
Remove from heat. Stir in the vanilla.
Transfer the filling to a 1-quart baking dish. Set aside while you make the topping.
To make the topping:
Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt.
Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
Add about 3 tablespoons of the milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together.
Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar, if using.
Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly.
Serve warm or at room temperature.
https://bakeorbreak.com/2016/10/autumn-spice-pear-cobbler/
I don’t make sweet potatoes often because I’m the only one in my crew who likes them. But Chef John of ‘Food Wishes’ has posted a recipe that looks very good:
https://foodwishes.blogspot.com/
I don’t think i’ve ever had a sweet potato. Seeing them baked with sugar and marshmallow was never appealing to me. The recipe in the link for Lemon-Pepper Sweet Potato Crisp looks appealing for a regular potato.
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