Tuesday's Plan

I woke up thinking about napkin rings, lol.  So, which will it be? Black or brown dinner plate? Brown or silver napkin ring? I love the black plate. I like the silver napkin ring, but I NEVER get to use the brown ones.

Decided to put my to do list in Google Keep. Trying to make technology work for me :-)

Today I get to play with my new food processor when I make cornbread. I am very sad about the demise of my old food processor. The dishwasher killed the handle on the work bowl. I can't find a replacement bowl. In b-school, I learned about the network effect. It's like being an Android or Apple person. You pick one because everything works together so nicely. After you choose, it's really hard to switch because you are vested in the current platform. 

That's how I feel about KitchenAid. My new food processor is a KitchenAid, only because all of my other countertop appliances, except two, are KitchenAid onyx black, (The offending two match each other and are together in another part of the kitchen.) Here's the problem -- I already hate this new food processor! Why? It is so lightweight compared to the old one. It feels like they took all the metal out! I also can't use any of my zillions of discs and attachments from the old model. That's a damn shame and really crappy since for the Kitchenaid stand mixers, any attachment works on just about any mixer. Grrr. 

Last night, before going to bed, I found all of the serving dishes. Those will be run through the dishwasher today.Today I'm making greens, brining the turkey and rocking a pound cake. I won't break a sweat until tomorrow :-) #Thanksgiving2015

Day 1 #Thanksgiving2015

I'm out of practice lol! I decided to make vanilla ice cream. When I reached for my vanilla beans, they we crunchy, so extract to the rescue. I have two ice cream cookbooks, one by Ben & Jerry, the other is by Williams-Sonoma. I prefer the Ben & Jerry book. The problem is, the recipies are for no-cook custard. Works fine for me, but my guests may have issues. I proceeded to cook and then overcook my custard :-( We'll see how it churns tomorrow.

I could be a Breyer's Ice Cream commercial -- fou ingredients you can pronounce!

I made turkey stock for the greens today. Shout out to the Cuisinart Slow Cooker - 9.5 hours on high. I start simple, just onion and garlic.  

Get you some smoked turkey wings and low sodium chicken broth. 

So here's the deal. I gave up pork in the mid '90s because of my family health history. It was either that or sweets and I have a distinct love for butter and sugar. Anyhoo, nothing flavors greens and beans like pork. Folks who claim turkey is the same are lying! Turkey is good, but it doesn't have the power of pork! 

Here's what I do to compensate. Use chicken broth or stock with your smoked turkey. Water won't do you any favors when it comes to flavor. Don't add any salt! Even low-sodium products have enough salt. 

I'll let it cool and then remove the fat.

You want your bones to be brittle and appear bleached. This means you've extracted all the flavor. These might be a little underdone. I want more than spotty white patches. If the stock doesn't set up properly (really gelatinous), back to the slow cooker!

I got my serving dishes down and started on my table. Not bad, huh?

I'm Ready

                           

I feel really good about this year! Groceries are bought. The major house cleaning is done. Recipes are out and ready for use. The only side project this year is a coconut cake. (I know. It's a major project.)  The challenge this year -- dinner is at 12:30!

Today I start the greens. The turkey has been thawing since Friday night.

#Thanksgiving2015

Getting Started

It's that time of the year again :-) Turkey Day approacheth. I have company arriving on Tuesday this year, so my cleaning can't be as casual as it has been in years past.  

Let me just say how sometimes OCD is a great thing. Check out the freezer. Yeah, that's a lot of Community Coffee on the top shelf.

And the fridge

Left side of the pantry. Since I am a firm believer in the concept of extra, all of my flour and sugar won't fit in my countertop containers. Therefore, I have to employ Mr. Ziplock.

Right side of the pantry.  Oops! I forgot to do the teas!

Some lightweight cooking did occur. I made Crock-Pot smoked turkey wing stock for my greens. Three cartons of chicken stock, smoked turkey wings and nine hours overnight on low. I've been on a quest to amp up the smokey flavor in my dishes because turkey just ain't the same as pork. I'm hoping this slow-cooked stock is the answer.

I skimmed some of the fat off. I think I'm just going to refrigerate it and let the fat turn solid for easier removal.

Today's to do list? Pound cake, biscuits, spotless kitchen and sitting area (I need to give that space a name) and find the decorations.

And So It Begins

Got a pound cake in the oven and the sweet potatoes are scrubbed and ready to go. I was so proud of myself because I thought I had finished all of my grocery shopping yesterday around five. Some kinda way, I only purchased 6 pounds of sweet potatoes. Grrrrrr.  Luckily, I have a three-pound bag of garnet sweet potatoes stashed away. I was using those for the candied yams. They will be conscripted into pie service; I have only one guest coming this year and I don't have to have candied yams, so I'll just make yams for one with a few of those.

Thanksgiving 2010

I rolled out of bed around 5:30 yesterday morning. Before 9:30, I was snacking on cheese, crackers, roasted butternut squash seeds and chilling with a glass of wine.

Let's start with the seeds. Pat them dry and concoct a tight spice paste with olive oil. I used my favorite combo:  cumin, chili powder, coriander, black pepper and kosher salt.

Add the seeds and toss to coat.

Roast in a shallow pan (I used an 8" skillet) until the seeds are dry. When you shake the pan, the seeds should  move easily. Munch on!

At 2:30, I had another glass of wine and homemade, hand-cut pasta. The pasta was the scraps from my ravioli. I had a pot of boiling salted water, so I couldn't resist. I gave my feet a rest for more than an hour while I blogged about Tuesday's and Wednesday's efforts in the kitchen. Clearly this was going to be a very leisurely Thanksgiving. I didn't eat my meal until 9:05 p.m.!

Blame it on the turkey I was too tired to brine Wednesday night. It didn't get its fragrant bath until 6:30 Thanksgiving morning. Blame the rest on the Dallas Cowboys! During the third quarter, I got tricked into thinking we were going to win. This completely distracted me and I totally forgot about oven management (you know when you shift the turkey to make room for the sides). After we lost, I started reading a book (you have this luxury when it's just you at dinner.)

The best part about all of this is that because I took my time, cleaned my kitchen as I went (the dishwasher and I did five rounds of dishes) and wasn't on my feet until I could no longer stand -- I didn't have a huge mess staring at me after I passed out from the food-induced coma. I even managed to put away all but two of the side dishes before I fell asleep. Final clean up will be a breeze in a couple of hours.

About the food:  I vowed to sew instead of cook this year, but I caved at the last minute. I'm quite proud of the restraint I showed this year regarding the number of dishes:  turkey ($4 for a 12-pound bird) butternut squash ravioli, creamed collard greens, dressing, homemade cranberry sauce, yeast rolls and sweet potato pie. These are all TNT (tried and true) recipes for me. The butternut squash ravioli took forever to make. I've added a ravioli maker to my wish list.

Since I don't have all of my turkey how-to tips in one post, I'll do so here.

Oops! No pics of the brine this year. This is from last year. Brining is your friend. Embrace your friend. I tried this brine from Emeril once and I've never looked back since. You're supposed to brine the bird for 12 hrs. Since I started the day of, my turkey had a nine-hour soak.

After brining, here's where you get to know the turkey in an intimate way. I love the result, but I hate the process -- compound butter under the skin. You can take advantage of your spice rack and use a dried mix of poultry seasoning if you like.  Do NOT add salt.

After you get the butter on there, pat the skin dry. Rub the outside of the bird down with butter or olive oil and season. Use dried herbs here. Do NOT use any salt. I like to use poultry seasoning that isn't finely ground into dust (the powdery kind is fine for dressing.)  Grab your pepper mill.

I made a conscious effort to do two things this year: let the turkey sit out a while before baking and not stuff the cavity. I kinda cheated on the first because although I took it out of the fridge, I left it in the brine. This was a generic bird and I wanted it to have as much contact with the brine as possible. Here's what I've noticed with generic birds:  no flavor difference, but look for extra feathers. One of the wing tips was missing too.

I roast my birds breast side down first. You get this:

And this:

Usually, I don't get the pan marks, but the Cowboys had me distracted and I didn't flip the bird soon enough. Here's my finished product:

I can never seem to insert the thermometer correctly to take the temp of the thigh or the breast, so here's how I know if a turkey is done:

1.  Check the pan juices. Are they clear?

2.  Shake hands with your turkey. Are the limbs loose?

That, my friends, is how you make a foolproof turkey.  

Here are the ravioli and greens in pictures. Blogger is not working with me today to get two small pics on the same row. Inserting pictures is the one thing I hate with Blogger; it's so frustrating!

Butternut squash ravioli

Creamed collard greens. One recipe note I will add, sautéed and creamed greens should be a sinus-opening adventure; reach for the cayenne.

 

I didn't arrange everything artfully on my plate for a final pic. I can tell you that it was all good! Hope your Thanksgiving was a blessed one!

Sides for Sale

I received a wonderful offer to prepare the Thanksgiving sides for a family:  macaroni and cheese, greens, dressing, candied yams and rolls. This was a challenge because It was for eight people, plus leftovers and I'm not a big fan of traditional mac and cheese and greens.  Let me clarify that; I love traditional mac and cheese, but I never make it (I stepped up my game years back) and I'd rather have sautéed greens with a ton of garlic than greens floating in pot liquor.

Here are the highlights:

I do have to say that I did put my foot in those greens! I grabbed a forkful the next morning and they were delicious.  After cleaning eight pounds of them, I would have been sorely disappointed had they turned out otherwise. I guess I should give you some sort of recipe.

1. Cover meat, meat onion and garlic in cold water. Bring to a boil and simmer until the meat floats. Make sure you salt the water.  I use extra meat because I use turkey instead of pork.

2. Add the greens and cook until beyond tender (I'm Southern and we don't abide al dente greens when pot liquor is involved.

3. Remove the bones and grab some cornbread. I do a final seasoning check and add some heat, white vinegar and Tony Chachere's. What really sets them off is if you can get your heat and vinegar in the same bottle. I'm the oddball in the family (surprise) because I like a little raw chopped onion on top. I have also been known to eat them with my fingers ... (you gotta mash them up with the cornbread).  As I'm writing this, I'm thinking I should have kept some of those greens for me. I did buy a pound for myself, but those have been creamed. (Yes, I picked a total of nine pounds of greens for Thanksgiving. I must have done four pounds Sunday for dinner with friends. I will not be cooking greens again until Easter!)

Mac and cheese.  I used Cook's Illustrated's recipe for Classic Macaroni and Cheese.  It was good, but it wasn't slap-yo'-mama-good. (I have standards.)  I need to find a killer recipe for creamy regular-folk mac and cheese.  Back in the day, I was content to layer cheese, noodles, eggs and Pet milk.  I might have to revisit that. I don't like the consistency of the roux-based white sauces.  They are smooth, but I can feel the flour. This does not bother me with gumbo and etoufee, but I think it's the reason I don't like gravy.

I digress. Here are the pics:

Mac (two boxes)

and cheese. I shredded a block of colby-jack, cheddar and fontina.  I added eight ounces of shredded cheddar.

Starting the roux.

 Milk, cheese and extra seasoning.

I poured the sauce over the pasta, stirred it up and put in in a baking dish. I sprinkled cheese on top and let it cool. It will get baked today when it's heated up.

Candied yams.  My peeler got a workout!  10 pounds of sweet potatoes! I have learned my lesson from years past and now put the peels in the garbage instead of feeding them to the garbage disposal. Yeah; they got all over the floor.

Now they are all ready to go.

Layer with cinnamon, nutmeg, butter and sugar (a mix of brown and white).  Cook on low. I remember Jeff Smith, the Frugal Gourmet being amazed at how "blacks cook candied yams."  That's right, no water.

I forgot to take a picture of the finished dish, but hopefully, you've seen candied yams before.  Now for the dressing. I take no shortcuts.  You've seen it before. I'm glad you've seen it before because I forgot to take pictures!

Yeast rolls. As I write this, I'm making my third batch for the holiday. Here are yesterday's:

Ooo wee!

I par-baked them.  They looked great when I took them out, but then they started to fall a little.

I threw in a sweet potato pie and cranberry sauce on the house.  Oh, how I love homemade cranberry sauce.

I was exhausted after I finished yesterday; I think I'd been in the kitchen for 11 hours, plus the evening before.   Only six hours were spent chopping, dicing, standing over the stove, etc. The rest went to all the dishes and cleaning up.

Speaking of which, I need to tackle the current mess.  This will be my fourth cleaning of the day. This is one of the reasons I actually like doing Thanksgiving by myself - no pressure. I can take my time and eat at 7 pm if I want to (which is usually the case). I might take a nap after I start the dishwasher :-)

If I don't post again today, Happy Thanksgiving! I'm thankful for the opportunity to continue family traditions, knowing my way around the kitchen and my dishwasher. Of course, there are family and friends whom I'm thankful for. I can't call them now because they're eating and when they call me, I'll be eating or asleep. It's the game we play every year. Go Cowboys!