Archive for October, 2007

About this blog

October 17, 2007

I am taking the time to share some ideas I have picked up from my mama, freinds and family. I have spent many hours in the kitchen trying or should I say experimenting on recipes. I know I have had the cooperation of friends and family as they would try my many recipes.

Please feel free to communicate via this blog your ideas and opinions, especiallly if you decide to try some of the recipes and techniques. Just as long as you are not hostile I would appreciate your opinions.

Also if you have any suggestions great, I welcome your ideas as well.
See you


Herb and mustard turkey with green onion gravy

October 16, 2007



Herb and Mustard Butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup finely chopped green onion tops
1/3 cup finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 1/2 tablespoons chopped fresh sage
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 1/4 teaspoons coarsely ground black pepper

1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock

10 fresh Italian parsley sprigs
6 fresh sage sprigs
6 fresh thyme sprigs
2 tablespoons olive oil
2 cups Shortcut Turkey Stock or water

2 cups (or more) Shortcut Turkey Stock
2 tablespoons water
4 teaspoons cornstarch
3 green onions, white parts and green tops chopped separately
1/2 cup heavy whipping cream
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme


For herb and mustard butter:
Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

For turkey:
Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper and spread with 2 tablespoons herb-mustard butter. Starting at neck end of turkey, carefully slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread herb butter over thigh and drumsticks, then over breast meat under skin. Fill main cavity with parsley, sage, and thyme sprigs. Tie legs together loosely. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub outside of turkey all over with oil; sprinkle with salt and pepper. Pour stock into pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

For gravy:
Scrape juices and browned bits from reserved roasting pan into large glass measuring cup. Spoon off fat, reserving 2 tablespoons. Add enough stock to pan juices to measure 2 cups. Whisk together 2 tablespoons water and cornstarch in small bowl until smooth.

Heat 2 tablespoons reserved fat in large saucepan over medium heat. Add white parts of green onions. Sauté until beginning to color, about 6 minutes. Add degreased pan juices, 2 cups stock, and cream. Whisk in cornstarch mixture. Simmer until reduced to desired consistency, whisking occasionally, about 8 minutes. Stir in herbs and green onion tops. Season with salt and pepper.

Cranberry sauce with port and cinnamon

October 16, 2007



1 cup ruby Port
2 cinnamon sticks, broken in half
1 cup dried cranberries (about 6 ounces)
1 12-ounce bag fresh cranberries
3/4 cup water
1/4 cup sugar


Bring ruby Port and broken cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer mixture 5 minutes.

Add dried cranberries to saucepan; simmer until slightly softened, about 3 minutes. Add fresh cranberries, 3/4 cup water, and sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens and is darker in color and berries collapse, stirring often, about 20 minutes. Transfer sauce to bowl; cool. Discard cinnamon sticks. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Apple Crisp

October 16, 2007

Sarah Patterson Scott

Rum Raisins:
1 1/2 cups raisins
1 cup dark rum

Crisp Topping:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups all purpose flour
1 cup sugar
1 teaspoon ground nutmeg
1/4 teaspoon salt

4 cups water
3 1/2 cups sugar, divided
2 pounds quinces (about 5 medium), peeled, quartered, cored
4 large Gala apples, peeled, cut into 1-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon all purpose flour
1/4 teaspoon salt
Whipped cream or vanilla ice cream


For rum raisins:
Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.

For crisp topping:
Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.

Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.

For filling:
Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.

Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.

Grill Tips

October 16, 2007


The next time you grill, try these suggestions to make your food “grill-icious”

  • Try a delicious barbecue sauce to add flavor to your grilled meats. 
  • Keep food from sticking and make cleanup simpler by spraying your cold grill with Crisco No-Stick Cooking Spray. Remember—-never spray a hot grill.
  • Always grill fish perpendicular to the bars of the grill rack, and turn it only once during the grilling process.
  • Any number of vegetables can be grilled with no preparatory cooking. Brush Crisco Oil on slices of onion, sections of bell pepper, mushrooms, or eggplant, then sprinkle with salt and pepper, and grill until soft. The time required depends on the vegetable.
  • Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing it with a meat fork allows the juices to escape, and can cause food to become dry.