Monthly Cooking Thread - November 2022

[Jamestown1630]

I think I’ve posted the Russ Parsons/Judy Bird dry brining technique for turkey every year since I found it. It makes the best turkey we’ve had, and is a lot easier than the wet brine. A recent change I’ve noticed is that they now advise that you can even begin this while your turkey is still frozen and thawing:

https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird

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My favorite recipe for cranberry sauce comes from Tasha Tudor. It’s very simple but makes quite a lot if there aren’t many in your crew who like it. I usually halve the recipe and do it in a smaller mold:

Tasha Tudor’s Cranberry Sauce (from ‘The Tasha Tudor Cookbook’)

2 lbs. fresh cranberries, washed and picked overnight

2 cups cold water (more or less)

2 lbs. Sugar

Place cranberries in a large saucepan with enough cold water to cover when they are pressed down. Add the sugar. Bring to a simmer, and skim off the foam occasionally. Cook the cranberries until their juice jells when it is dropped on a cold plate. Pour into a mold and chill overnight.

To remove the sauce from the mold, gently run a paring knife around the edge, dip the mold in hot water for a moment, and invert it onto a platter to serve.

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I’ve often made this sweet potato ‘souffle’, but when I took it to a large potluck I learned that some people really dislike raisins. I personally think the raisins make this recipe, but you can certainly leave them out, and you can leave off the marshmallow topping, too.

I usually don’t bother making this as a genuine souffle, but mix everything together in a ‘sturdy’ souffle.

Sweet Potato Souffle

Prepare 2 cups of mashed sweet potatoes: Boil potatoes in their skins until done; remove skins and mash.

Preheat oven to 350.

Scald: 1 C. milk

Add: ½ C. sugar, 1 tsp. salt, 3 T. butter, 1 tsp. nutmeg, and the potatoes. Beat until fluffy.

Separate 2 eggs. Beat yolks and add to the potato mixture. Add: ½ C. raisins, and stir in well.

Beat the 2 egg whites until stiff, and fold into 1st. mixture. Pour into greased baking dish.

Bake at 350 for 50 to 60 minutes, or until knife comes out clean. When done, top with marshmallows and brown briefly under broiler.

(Usually I make the potatoes the night before.)

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I like the now traditional string bean casserole, but lots of people don’t. I found a more elegant recipe at the Kevin Lee Jacobs website that some might prefer; this one uses a Swiss cheese (Mornay) sauce:

https://www.agardenforthehouse.com/green-bean-gratin/

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My Grandmother made a great navy bean soup – I think she used a ham bone, and the dregs from a baked ham. My husband also makes a good one using ham hocks. I was craving something like this, and decided to try the famous Senate Bean Soup, which has been served continuously in the U.S. Senate cafeteria for over a century.

There are a couple of stories and recipes attached to this tradition, and you can read about them here:

https://www.senate.gov/about/traditions-symbols/senate-bean-soup.htm

I chose the recipe without mashed potatoes, which is the one that is served now and has been for many years. I soaked my beans overnight, and used chicken broth instead of water; and I did add, at the end, some instant mashed potato flakes mixed into the broth, to thicken. (I think I learned that trick from Jacques Pepin, and I appreciated it because I don’t like chunks of potato, which are often added in recipes for soups and chowders.)

This is a very ‘plain’ recipe, and you can play with it any way that you like. It would benefit from some bay and other herbs; and the recipe is easily halved:

The Famous Senate Restaurant Bean Soup Recipe

2 pounds [0.91 kg] dried navy beans

four US quarts hot water

1 and ½ pounds smoked ham hocks

1 onion, chopped

2 tablespoons butter

salt and pepper to taste

Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. 

Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

-JT

[Liz]

[be-baw]

Is this the end of an era? Very sad to see you’re giving up your monthly cooking thread JT. you did a fantastic job.

[GOPJ]

You do have a knack for finding ‘the good stuff’... thanks for sharing.

[Liz]

Glad you like the recipes.

[Jamestown1630]

I’ve seen ‘COOK, CLEAN, AND REPEAT’. She has lots of good recipes. like the ‘Southern church recipes’.

[pugmama]

Thanks JT, for keeping this thread going.
Like you, I have found myself with less time to cook and create the kinds of menus/ meals I used to make.
I made this last year and everyone liked it. It was a real palate cleanser.
I used a sugar substitute. I will do it for Thanksgiving this year.

https://wskg.org/americas-test-kitchen-cranberry-curd-tart-with-almond-crust/

[Liz]

A jar of this makes a neighborly gift.

Instant Chai

2 c. nonfat dry milk
3/4 c. sugar
1/2 c. powdered honey (Honey Sweet is the brand I found)
1/2 c. unsweetened iced tea mix (Lipton works well)
1/2 c. non-dairy creamer
1 t powdered ginger
1 t powdered cinnamon
1/2 t powdered clove
1/2 t powdered cardamom
1/2 t powdered vanilla (or 1 t vanilla extract)

Mix all ingredients together in a blender or food processor and blend
until you get a powdery texture, about one minute. This will make
about 1 gallon of prepared chai. For one cup at a time, use 2 to 3
rounded tablespoons to about 8 oz of water. Always mix with hot water,
or you will get clumps. Once mixed, you can pour over ice or just keep
in the fridge for iced chai — very refreshing!!

Substitutions: If you cannot find powdered honey, just use 1/4 cup more
of plain sugar. (Chai is meant to be quite sweet, but you may wish to
start with less sugar and add more to taste. The amounts above did seem
to appeal to everyone who tried it though.) You can use only powdered
honey if you want, but I found it too expensive for my budget.

If you cannot find powdered vanilla, use vanilla extract. *Hint:* pour
the extract in with your sugar and stir it around to break up the lumps,
then let it dry before mixing it in with the other ingredients. Otherwise
you’ll end up with a mess on your hands (don’t ask how I know!). Lastly,
if you don’t want to use iced tea mix, you can mix all the other
ingredients, and brew regular tea and mix about 2 rounded tablespoons
of mix to your brewed tea.

[V K Lee]

The South is known for its funerals and the food one finds on
the tables. At one time there was a show on a Roku app featuring a show titled “The Church Ladies Cook”. Three black
church going women who had fun in the kitchen. Haven't seen
them in months so uncertain as to if still on or where they might be found. In the South, it's very common to associate food with funerals.
When an obituary is read, the first thing comes to mind is
what is immediately available and what to make to take to the
grieving family.

One item of interest. A new recipe found on Mandy's site
will eventually be seen on others. (IE. Cook Clean Repeat.
to name one

Always enjoy exploring new recipes.

MAMAS SOUTHERN COOKING
https://www.mamas-southern-cooking.com/
MISS IN THE KITCHEN
https://www.missinthekitchen.com/
COLLARD VALLEY COOKS
https://www.youtube.com/c/CollardValleyCooks/videos

WHIPPOORWILL HOLLER
https://www.youtube.com/c/WhippoorwillHoller/videos

THE WOLFE PIT
https://www.youtube.com/c/TheWolfePit/videos

[leaning conservative]

Thank you for the great links!

[Liz]

A Pinot Noir is a good wine with roast turkey.

Pinot Noir is a red-wine grape variety of the species Vitis vinifera.

The name may also refer to wines created predominantly from pinot noir grapes.

Pinot Noir grapes are grown around the world, mostly in cooler climates, and the grape is chiefly associated with the Burgundy region of France.

Pinot Noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the Italian Franciacorta, and English sparkling wines.

[Liz]

Anisette is an Italian tradition at the holidays.
Here it manifests itself in a great after-dinner drink.

ANISETTE COFFEE FRAPPE
Ingredients
2 ounces Anisette (can use Greek ouzo)
1 ounce Tia Maria coffee liqueur
1/2 teaspoon instant coffee
1 ounce whole milk or heavy cream

Garnish: A sprinkle of instant coffee mixed with brown sugar, and a cinnamon stick

Prepare:
Combine the anisette, coffee liqueur, instant coffee, and milky in a cocktail shaker, and fill with ice. Shake vigorously, and pour into a rocks glass or strain into a glass without ice. Garnish with the coffee-and-brown-sugar mixture and the cinnamon stick.

[Liz]

[Jamestown1630]

I’m a fan of Whippoorwill Holler. she has lots of good recipes.

[V K Lee]

Then you must be watching HillBilly Kitchen
and Acre Homestead. :-)
LOL, after viewing some of these videos together,
DH has found some new recipes to request. Or better, yet,
to attempt for himself.

Here’s to all, a Thanksgiving enjoyed with family and friends.
May your table be weighted with the bounties of your labors.

Don’t forget the butter!

[Jamestown1630]

A lot of the good Black cooks on Youtube are men. I like ‘Smokin’ and Grillin’ with AB’:

https://www.youtube.com/c/SmokinGrillinwitAB/videos

[V K Lee]

Grilling this year was actually nonexistent. Summer, fall
passed much of it spent in burn ban. Not until this week has
that begun to pass. At last, we were blessed with significant rainfall
Hoorah!

Thanks for ABs link.Believe we might have met a time
or two but address lost along with many others. (brain malfunction rather than wardrobe malfunction)
Enjoy the black chefs as well. And being a southern maid,
naturally enjoy their soul food recipes.

Hesitant to share this link (DH claimed he'd suffered through
it long enough; yet I, ever the explorer, felt the need to save it.) Always happy to share:

OLD SCHOOL SOUL FOOD
https://www.youtube.com/c/OLDSCHOOLSOULFOOD/videos

[Jamestown1630]

He looks like fun. (’Old School Heart Attack Dip’ looks like...a heart attack.)

[V K Lee]

Like ciggies, there should be caution labels.
Throw caution to the winds! Life is short so
never hesitate to eat dessert first.

Just don't get caught with your hand in the cookie jar.

[Jamestown1630]

Well, if you eat Keto and just have it on celery sticks...

[Liz]

Silver, gold and champagne bows make an elegant entranceway.