The return of the dreaded 11 Commandments of a THANKSGIVING DINNER

CookingWithCarlo.com ^ | Nov. 17 2005 | Carlo3b, Dad, Chef, Author

[prisoner6]

Happy Thanksgiving and Merry Christmas to you Chef Carlo!

For the first time since I can rememebr there will be NO Thanksgiving dinner at my house this year. Newly married Daughter wants to take on the tradition and take the pressure off my Wife and our little and badly in need of renovation kitchen.

Daughter is going to do a plain old sitck-it-in-the oven bird. (although I'm gonna pass your NE roast bird recipe along to her. We did that last year I believe and it was GREAT!)

Wife is planing on doing a brined breast ala Alton Brown and I >might< get around to doing a deep fried bird but I have to work from 11pm Wednesday night until at least 9 AM Thursday . With dinner being planned for around 12 noon to 1 pm because of other family members having to go to work I might be too tired to play around with the fryer.

Wife is also planning on a yam dish that I >think< you gave us a couple of years ago. Then again how can ya mess up yams, LOL?

On second thought don't ask...I've managed to burn them pretty badly...sigh.

Carlo you are one of the staples of FR! I always look forward to your posts and especially your recipes! God bless you and thank you for so much!

BTW, Are you going to be doing a cruise again soon? If you are please let me know.

Thanks again Carlo,

prisoner6

[Rushmore Rocks]

stuffing/dressing...........dressing/stuffing

Which is it? My family, originally from the South, has always called it dressing. Stove Top calls it stuffing, as do many of my Yankee friends.

Anybody know?

[carlo3b]

Are you going to be doing a cruise again soon?

Thank you my dear FRiend.. Funny you should ask about cruises.. I usually book a cruise over Thanksgiving, but this year I passed to take care of a medical problem. however because of a scheduling mistake I couldn't get it done and passed up a great cruise on a brand new super-duper ship..*&%$  Have to wait until spring break in March.. God Bless you and your wonderful family, have a great Thanksgiving.. :)

[carlo3b]

stuffing/dressing...........dressing/stuffing Which is it?

I'll take a stab at it.. It does have a geographical-regional significance, but also has roots in culinary terminology.

If you give any credence to conventional wisdom, Southerners prepare this side dish using corn bread, that they bake separately and call it dressing. Northerners use cubed or crumbs out of white bread, and STUFF it inside the turkey.. Thus stuffing!.. :)

[carlo3b]

I think it was about 4 years ago, I started a thread about "do you cook the stuffing inside the bird of not?"....It ran several hundred replies,..

I remember that my FRiend, I picked up a few great heirloom recipes on that thread..

[carlo3b]

I think you will really enjoy this easy but special dinner roll..

Soft and Fluffy Thanksgiving Rolls

Plan ahead as these have 2 rises and you will also need two 9x13" pans.

• 4 1/2  teaspoons active dry yeast (2 envelopes)
• 1/2  cup lukewarm water
• 1  teaspoon granulated sugar
• 1/3  cup granulated sugar
• 1 1/4  cups milk, lukewarm
• 1/2  cup unsalted butter, melted and cooled
• 1 1/2  teaspoons salt
• 2  large eggs, beaten
• 6-6 1/2  cups all-purpose flour, as needed

Preheat oven to 375°F
1) Combine yeast with water and 1 tsp sugar, set aside for 5-10 minutes or until frothy (if yeast doesn't froth, then it is dead or old- either you need fresh yeast or your water was too hot and killed the yeast).
2)  Add warm milk (again- warm, but not too hot or yeast will die), melted cooled butter, remaining 1/3 cup sugar, eggs, and just 3 cups of the flour.
3)  Beat mixture until smooth- either with a dough hook in an electric mixer or using a spoon.
4)  Next, this time using a spoon even if you have a mixer, stir in enough flour to form a soft dough ball (depending upon the hunidity of the day, you will need more or less flour).
5)  Turn dough onto a floured board and knead until smooth and elastic, about 10 minutes, additional additional flour if needed to keep from sticking.
6)  Place in a a lightly greased large bowl and then flip the dough over to coat top; cover with plastic wrap that has been greased  or nonstick spray, and let rise in a warm place until doubled- about 1 hour.
7)  Punch dough down, then place ona lightly floured board and divide inhalf.
8)  Now divide each half into 12 pieces, shaping each piece into a ball.
9) Place 12 dough balls each into two 9x13" greased baking pans.
10)  Cover as before and let rise until doubled, 30 minutes to an hour.
Bake in a preheated 375°F oven for 20-25 minutes or untilgolden brown.
Best served warm.

After cooking, brush with a little extra melted butter while still warm to give them shiny tops, if desired.
24 servings

[carlo3b]

Cindy that was a great diet pumpkin pie recipe.. This proves the old adage, if there is a will there is a way.. :)

[carlo3b]

Please tell me you have a hang nail and not going in for a Brain Transplant so Emeril can get some Cruise gigs..

Brain Transplant.. BINGO, I'm busted, ya just can't put anything past you guys.. sheeesh .. *

[Cindy]

Thanks Carlo.

I'm always fighting with 10 pounds, I just can't keep those off, so substitution is now the lifestyle.

I did loose 8 pounds this year.

[Cindy]

sp=lose

[carlo3b]

Good for you..

I have a secret method to take off a few more pounds.. It works even without special diet foods.. Eat a cup of food every 60-90 minutes, and eat with chopsticks.. Don't laugh.. it really works.. really.. :)

[carlo3b]

WHITE CASTLE TURKEY STUFFING

WOW, I am going to try this.. I see that WHITE CASTLE sells frozen hamburgers.. I tried them because I can't get them fresh in Houston.. and they aren't bad.. Thanks.. :)

[Cindy]

Smiling...I have a feeling that would work!

[carlo3b]

Good to see you.. Happy Thanksgiving my FRiend.. :)

[carlo3b]

Howdy my FRiendAuthentic Tiramisu

• 30 Italian ladyfingers, divided
• 2 1/2 C. strong warm espresso
• 2 ounces chopped chocolate, divided
• Unsweetened cocoa, for dusting
• 6 egg yolks
• 3/4 C. sugar
• 1 1/4 lb.. mascarpone cheese
• 2 C. heavy cream
• 1/3 C. sugar
• 1 1/2 T. dark rum

1) Dip the first 18 ladyfingers in the espresso, and line the bottom of the 12 x 9 pan with them. Sprinkle half of the chopped chocolate, and add a generous dusting of the cocoa to the ladyfingers; set aside.
2) Combine the yolks and 3/4 cup of sugar and mix on high with a mixer about 10 minutes. By hand, mix in the mascarpone until incorporated and relatively lump-free; set aside.
3) With a mixer or by hand, whip the cream, 1/3 cup sugar and rum until stiff peaks are formed. Add the mascarpone mixture and whip again until homogeneous.
4) Spread half of the egg/cheese filling on the ladyfingers in the pan. Soak the remaining ladyfingers in espresso and make a second layer (with spaces in between the ladyfingers). Sprinkle with remaining filling evenly over the ladyfingers, and lightly sprinkle with more cocoa.
5) Wrap, refrigerate and chill 4 to 6 hours. Before serving, sprinkle again with a light dusting of cocoa.
Slice and serve with a spoon or spatula.

[carlo3b]

A TV dinner is better than a wife at this stage of my life.. My last honeymoon was the period between "I DO", and "You'd Better".. LOLOL

[carlo3b]

Pumpkin Ravioli
This is a bit of a quickie recipe but very authentic tasting.. enjoy!

• 3 cups pumpkin puree
• 1/3 cup grated Parmesan cheese
• 2 teaspoons freshly chopped sage
• 1/4 pound finely chopped prosciutto, optional
• 1/4 cup heavy whipping cream
• salt and pepper to taste
• 16 won ton wrappers (of course you can always make your own pasta, it isn't that hard)
• 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
• 1-1/3 cups chicken broth
• chopped sage leaves and grated Parmesan cheese for garnish

1) Combine pumpkin, Parmesan, prosciutto, sage, cream, salt, and pepper.
2) For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling some filling onto the center of the wrapper.
3) Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece.
Press edges with a fork to secure edges.
4) Boil a large pot of water. Carefully lower the ravioli into the pot. Cook 4-5 minutes (they will rise to the surface). Drain.
5) Heat the chicken broth until simmering. Toss ravioli with chicken broth.
Garnish with toasted pine nuts, sage, and Parmesan cheese.
Serve 4-6

[carlo3b]

Have a great Thanksgiving my FRiend...BTW, I love you Blog.. :)

[carlo3b]

Hey Eggs.. Good to see ya.. Happy Thanksgiving.. :)

[carlo3b]

Honestly, I find myself reaching for your Clinton Legacy Cookbook far more than any other in my collection. It's truly a fabulous assortment of great recipes sprinkled with just the "right" amount of humor. I made Seafood Gumbo a couple of weekends ago and I'm still getting compliments. Someone wanted a copy of "my" recipe. I was wondering, rather than transcribing it, is there a thread or source anywhere with the recipes that will facilitate a simply copy and paste?

I will try to find the original thread that has that recipe page.. If I forget, please remind me..

WOO HOO, the return of the bestselling, all encompassing, filled with the tortured remnant of  what is left of the greatest minds that haunt FReeRepublic.. Ta Da..

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    A fun and fanciful look at the world of great food and witty politics expertly blended by renowned master Chef Carlo Morelli!  This 272 page collection of favorite recipes, hilarious cartoons, and whimsical humor is a true recipe for sidesplitting and tummybustin' fun!

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