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

*******************************************************

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

[Liz]

Those Japanese Cheese Tarts look so good......I love Japanese food.

[Liz]

NANTUCKET THANKSGIVING MENU

SOUPS
CARAMELIZED BUTTERNUT SQUASH BISQUE
sweet bacon bits | rosemary croutons
BREEZE CLAM CHOWDER
applewood smoked bacon | fresh herbs | oyster crackers

FARM
IMPORTED AND DOMESTIC CHEESE DISPLAY
great hill blue | brie | smoked gouda | swiss | aged cheddar | dried fruits
IMPORTED AND DOMESTIC CURED MEATS DISPLAY
prosciutto | capicola | ham | salami | sausage | serrano |
mustards | pickled vegetables

SEASONAL FRUIT DISPLAY
pineapple | honeydew | cantaloupe | watermelon |
strawberries | assorted berries

HARVEST BREAD DISPLAY
artisan breads | assorted crackers and rolls

LAND
RED WINE POACHED PEAR
mixed baby lettuce | bibb lettuce | baby iceberg | romaine hearts |
heirloom grape tomatoes | english cucumber | radishes | assorted olives |
croutons | choices of dressings
BABY ARUGULA
grapefruit | goat cheese | candied hazelnuts
RED AND WHITE ENDIVE SLAW
CLASSIC WALDORF SALAD

THANKSGIVING STATION
HERB-ROASTED TURKEY
cranberry chutney | giblet gravy
HONEY GLAZED HAM
assorted mustards | rum-raisin sauce
GRANDMA’S CORNBREAD STUFFING

ACCOMPANIMENTS
PENNE PASTA WITH FORAGED MUSHROOMS,
ROASTED TOMATOES AND NATURAL JUS
ROASTED SALMON WITH LAVENDER-HONEY AND MUSTARD SAUCE

CORN CASSEROLE
ROASTED SWEET POTATOES WITH MAPLE BOURBON GLAZE
AND CARAMELIZED MARSHMALLOWS
ROSEMARY FORK MASHED POTATOES
BROCOLI WITH TOASTED ALMONDS
COUNTRY GREEN BEANS, SMOKED BACON, PEARL ONIONS

DESSERTS
SEASONAL PIES
PUMPKIN | APPLE | PECAN
ALL SPICE CHEESE CAKE WITH CRANBERRY SAUCE
CRANBERRY BUNDT CAKE | HOT APPLE CRISP
APPLE FRITTERS | ASSORTED CUPCAKES

CHILDREN’S BUFFET
BAKED MACARONI AND CHEESE
CHICKEN TENDERS AND TATER TOTS
ASSORTED PIZZAS
CHOCOLATE FOUNTAIN | ROCKY ROAD PARFAIT
LEMON RASPBERRY PUDDING | RICE KRISPIE VARIETY

$79.00 per Person
$36.00 per Child (ages 5 to 12)

[Liz]

Roasted butternut squash, garlic and Vidalia onion. And then, sour cream and bacon bits.

Caramelized Butternut Squash Soup

ING butternut squash (3 lb.), peeled, seeded and cut into 2-inch chunks large Vidalia onion, quartered 1 head garlic, cloves separated and peeled 1-1/2 Tbsp. extra virgin olive oil 3-1/2 cups fat-free reduced-sodium chicken broth, divided 1/2 tsp. pepper 2 Tbsp. whipping cream 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 3 slices OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped, cooked

STEPS Heat oven to 350ºF. Toss squash, onions, garlic and oil; spread onto bottom of 13x9-inch baking dish. Pour 1 cup broth over vegetables. Bake 1-1/2 hours or until vegetables are soft and caramelized, checking every 20 min. and if necessary, adding additional broth to keep from scorching, and stirring after 45 min.

Add vegetables and any liquid from dish to large stockpot. Add remaining broth and pepper; cook on medium-low heat 20 min, stir occasionally. Puree vegetable mixture in blender. Return to pot, stir in cream.

Serve soup topped with sour cream and bacon.

[Liz]

This would make a princely holiday meal......created by a renowned chef.

Emeril’s Crown Roast of Lamb Recipe

Ingredients 2 trimmed racks of lamb, 1 1/2 to 2 pounds each Salt Freshly ground black pepper 1 cup Creole mustard 2 sticks of butter, at room temperature 1/2 cup finely minced onions 2 tablespoons minced garlic 1/4 cup finely chopped fresh parsley leaves 1 1/2 cup dark meat stock reduction (lamb, beef or veal)

Directions Slit the membrane on the back side of the racks, between each rib. This will make it easier to shape the roast. Set the end pieces together (bone up), shape and tie the roast tightly with butchers’ string to hold the roast together. Season the roast with salt and pepper.

In a food processor, fitted with a metal blade, combine the mustard, butter, onions, garlic and parsley. Season with salt and pepper. Puree until smooth. Smear the entire roast with the mustard mixture. Wrap tightly with plastic wrap and refrigerate overnight. Preheat the oven to 400 degrees. Place the roast on a roasting pan and bring the meat to room temperature.

Roast for about 30 to 35 minutes or, until a meat thermometer reads 135 degrees for medium rare. Remove from the oven and let rest for about 5 minutes before serving. Remove the roast from the pan. Place the pan over medium heat and deglaze the pan with the stock reduction. Slice the roast into individual chops and spoon the pan sauce over each chop.

Serve with the fresh carrot ring, buttered peas and cauliflower.

[MomwithHope]

Here's our bird, dry brined and spatchcocked

[Liz]

Luscious flavor and mouthfeel of this silky confection couldn’t be easier.
The cornstarch slurry and vodka prevent melting, keep it soft.

MAPLE GELATO

ING 2 1/4 c whole milk 2 T cornstarch ¾ cup pure maple syrup 2 T vodka (not flavored)

STEPS Mix ¼ cup milk with 2 T cornstarch to form a slurry. Set aside. Heat 2 cups milk just to the boiling point. Add cornstarch slurry and whisk until slightly thickened. Take off heat.

Slowly stir in maple syrup until well blended. Pour into a bowl and cool to room temperature. Place in refrigerator until well chilled. Stir in 2 T vodka and freeze in ice cream maker according to directions. Transfer to a container when thick and creamy and place in freezer.

CHEF NOTES The gelato is best eaten within 1-2 days; a few days longer, the vodka will prevent it from getting hard.

Here's a nice topping.

Spicy-Sweet Nuts. Preheat oven to 375. Butter a baking sheet. Place 2 cups nuts, 1/2 tsp cayenne, tsp sea salt, 1/2 tsp black pepper, 1 tsp sage and/or rosemary in a dish. Drizzle with 1/8 cup maple syrup. Spread evenly on sheetpan.

Bake 10 min; do not walk away. Watch them like a hawk, they are ready when they begin to smell delicious. Remove from oven and cool. Try not to eat them before your gelato is ready.

[Liz]

Luscious flavor and mouthfeel of this silky confection couldn’t be easier.
The cornstarch slurry and vodka prevent melting, keep it soft.

MAPLE GELATO

ING 2 1/4 c whole milk 2 T cornstarch ¾ cup pure maple syrup 2 T vodka (not flavored)

STEPS Mix ¼ cup milk with 2 T cornstarch to form a slurry. Set aside. Heat 2 cups milk just to the boiling point. Add cornstarch slurry and whisk until slightly thickened. Take off heat.

Slowly stir in maple syrup until well blended. Pour into a bowl and cool to room temperature. Place in refrigerator until well chilled. Stir in 2 T vodka and freeze in ice cream maker according to directions. Transfer to a container when thick and creamy and place in freezer.

CHEF NOTES The gelato is best eaten within 1-2 days; a few days longer, the vodka will prevent it from getting hard.

Here's a nice topping.

Spicy-Sweet Nuts. Preheat oven to 375. Butter a baking sheet. Place 2 cups nuts, 1/2 tsp cayenne, tsp sea salt, 1/2 tsp black pepper, 1 tsp sage and/or rosemary in a dish. Drizzle with 1/8 cup maple syrup. Spread evenly on sheetpan.

Bake 10 min; do not walk away. Watch them like a hawk, they are ready when they begin to smell delicious. Remove from oven and cool. Try not to eat them before your gelato is ready.

[lizma2]

I’ve always been a fan of the traditional Green Bean Casserole made with those canned ‘French’ onions and condensed soup;

Had it this weekend.

Hadn't had it in about 20 years. Really enjoyed it.

Big chunk of my enjoyment was the sentimentally. Grandma always made it! And she was the best cook ever.

[Trillian]

Anyone watching The Great British Baking Show? We just watched the season finale and the person I was rooting for the whole season, won! Woohoooo

[Kiss7]

An amazing show!

[Capt. Tom]

Looks like you had a great Thankgiving. And I hope you have many more.-Tom

[MomwithHope]

Thanks and same to you and yours!

[Capt. Tom]

Looks like you had a great Thankgiving. And I hope you have many more.-Tom

[Capt. Tom]

Sorry for the double post. -Tom

[Liz]

The Bidens first WH Christmas card.

"FROM THE ENTIRE BIDEN FAMILY----have a happy high."

[Liz]

These are fast and easy w/ convenient ings just waiting for the cook's expert hands.

FRIED LEMON PIES

Ing Canned lemon pie filling (Lucky Leaf brand is good), Pillsbury ready-made pie crusts, conf

Instructions heat an inch of oil in heavy pan on med to 350 deg. On lightly floured surface, roll out pie crust, making sure cracks are sealed. Cut into sixths. Place 2 tb lemon filling on 3 sections. Place remaining pie crusts on top and seal well w/ fork. Carefully place pies in hot oil w/ slotted spoon. Fry a minute then turn for another 30-45 sec. Remove to drain on racks or p/towel covered plate. Cool for at least 5 min before eating dusted w/ conf. Repeat with rest.

Chef Notes Do not over-stuff pies, they will fall apart when flipped in hot oil.

[Liz]

These are fast and easy w/ convenient ings just waiting for the cook's expert hands.

FRIED LEMON PIES

Ing Canned lemon pie filling (Lucky Leaf brand is good), Pillsbury ready-made pie crusts, conf

Instructions heat an inch of oil in heavy pan on med to 350 deg. On lightly floured surface, roll out pie crust, making sure cracks are sealed. Cut into sixths. Place 2 tb lemon filling on 3 sections. Place remaining pie crusts on top and seal well w/ fork. Carefully place pies in hot oil w/ slotted spoon. Fry a minute then turn for another 30-45 sec. Remove to drain on racks or p/towel covered plate. Cool for at least 5 min before eating dusted w/ conf. Repeat with rest.

Chef Notes Do not over-stuff pies, they will fall apart when flipped in hot oil.