Posted on 11/11/2004 8:00:23 PM PST by carlo3b
Ping to post # 331
One of my family's favorite.
Turkey ???
http://www.bigtexan.com/72oz.html
Stay "sage" !
LOL
Teacher's Thanksgiving Recipe
Call La Madeleine's
Order Dinner
hehehe
My pal just bought 40 acres of sage outside of Tonopah, NV...so when the cattle go in...and there is lightning.....
...haute cuisine...all over the place !
I have never tried to make panelles but have eaten them on the streets of Palermo.
Here is my recipe for pignoli cookies which I got from that great website epicurious.com. I had been looking for a good recipe for years for my Sicilian-American husband. (His Sicilian grandma made them - and so did all the Italian bakeries in the Bronx of his childhood.)
2 8-ounce CANS of Solo brand almond paste (not marzipan, not almond filling, and don't use the tube paste!)
1 1/2 cups of confectioners sugar
1/2 tsp. salt
2 large egg whites
2 tbls. honey (optional)*
1 cup of pine nuts (pignolis)
Preheat oven to 350. Machine mix almond paste until broken up (it will never break up completely). Add sugar, salt and continue to mix for about one minute. Beat together almond mixture, egg whites and honey until as smooth as it can get (it won't get that smooth!) Spoon drop mixture in about 1 1/2 inch rounds onto parchment paper-lined cookie trays. Press several nuts onto tops of each cookie. Bake until golden, about 12 to 15 minutes.
*I've never used the honey and the cookies are still celestial.
9 tablespoons Olive oil (divided use)
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Great thread, carlo. Thank You for sharing your memories and recipes with us. I am the official dessert maker for Thanksgiving, looking for a really good coconut cream pie to make, my BIL's favorite.
Bump for later, and to find this pumpkin cheesecake recipe!!!!
I have several rosemary plants in my front flower bed. I finally found out that the secret to growing it successfully is neglect!
Same thing with oregano. If I don't cut it back every year, it'll take over the garden. Now if I can figure out how to get basil to grow like that, I'll be set.
I think basil is too tender to grow here over the winter. Nice to know that about oregano, though. Now -- mint? I have to pull it up and spray it with roundup, and it still comes back. :-/
Bisquick Bars
4 eggs
1 box brown sugar (21/4 cups)
2 cups bisquick (lately I've been using the low-fat bisquick)
1 cup flaked coconut
1 cup pecans chopped
1 teaspoon vanilla
Mix in the above listed order
bake in 13 by 9 baking pan 350 degrees for 35 minutes ... test for doneness until straw in the center comes out clean
cut while warm (important)
VERY GOOD ... you are welcome!
YUMMY!
Can't wait to try some of these!
Carlo, no one does it better than you. I always look forward to your posts. I'll add this to the collection.
Have a HAPPY THANKSGIVING!!!!
PLEASE add me to your ping list if I am not on it already!
Fondant is found in candy cookbooks, it's just a cooked preparation of sugar, water, and corn syrup or cream of tartar. As for the orange flower water, perhaps a health food store?
Now if you were going to make your candied fruit from scratch like the guy above, it would be a real production.
I've got to try this!
Thanks for the recipe.
This IS NOT traditional but it is SOOOO good.
Have you ever had dim sum and tried those steamed lotus leaf wrapped sticky rice thingees(lo mai gai)? They have always been my absolute favorite and I finally found a recipe. I test-drove the recipe last night, just to see if I should make it on Thanksgiving and it was FABULOUS!!!!
I substituted Chinese roast pork for the bacon but you can also put marinated stir-fried chicken or strips of cooked scrambled egg...really, whatever you like.
Lo Mai Gai
To serve this dressing, simply bring the rice to table in its dish (a souffle mold or a ceramic bowl), loosen the top-knot and pull aside the leaf to spoon out the aromatic, bacon-laced rice filling.
Ingredients:
4 cups glutinous rice
One or two 16-inch dried lotus leaves, soaked in water
3 tablespoons vegetable oil
3 cups diced fresh(or rehydrated dried) shiitake mushrooms
2 cups diced Chinese sausage, about 12 ounces
2 tablespoons superior light soy
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
About 4 cups turkey, chicken or mushroom stock
4 to 6 strips of country-style bacon
Instructions:
Place the rice in a bowl and pour in cool water to cover by 1 inch. Let soak for at least 2 hours. Soak the lotus leaves in a big pan of cold water.
Prepare a wok, Dutch oven or stockpot a trivet or metal rack (a small inverted cake, pie or tart pan may also be used). Fill the pot with about 2 inches of water. This is your steaming apparatus.
Pour the oil into a hot wok or skillet. Add the mushrooms and stir-fry. Add the sausage and stir-fry for 2 to 3 minutes, separating the clumps and rendering out some fat.
Drain the rice and add to the skillet, stirring for about 2 minutes. When the rice begins to clump, add the soy sauce, oyster sauce, sesame oil and stock and stir and fold the mixture until most of the liquid is absorbed, working the mixture like risotto, for about 3 minutes. The rice grains should be only half cooked.
Meanwhile, bring the water in the steamer to a boil.
Line a 2-quart casserole or souffle dish with the soaked lotus leaves. Pour in the rice. Top with the bacon strips. Fold excess leaf over rice to cover, and secure with several bamboo skewers.
Place the casserole in the steamer. Steam for about 30 minutes. Check the water level and make sure there's plenty. If necessary, add boiling water.
To serve: Bring to the table, unfold the leaf and spoon out the dressing. You may wish to unmold the rice wrap and serve it on a plate.
I have been cooking my turkey upside down for a while now but I always flip it breast-side up after about two hours so the skin has a chance to crisp up.
Do you leave it upside down the whole time?
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I have also enjoyed the Italian stories. They remind me of my dad who died almost 5 years ago. He was Italian and an excellent cook....I carry on the tradition now. :^) We really miss him!
Bump for later
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