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Linda’s Favorite Kitchen Gift Gadgets

 

GRILL FRIENDS MAPLE AND HICKORY GRILLING WRAPS
SUGGESTED RETAIL PRICE $9.99
GRILL FRIENDS MARINADE SHAKER
SUGGESTED RETAIL PRICE $9.99
WWW.GRILLFRIENDS.COM

BONJOUR CLIP ON TIMER
SUGGESTED RETAIL PRICE $9.99.
WWW.BONJOURPRODUCTS.COM

AMISH CAKE TESTER
SUGGESTED RETAIL PRICE $7.99.

BUTTER BOY
SUGGESTED RETAIL PRICE $6.99.

SNAP CAPP RECLOSABLE CAN LID
SUGGESTED RETAIL PRICE 2.99 OR ABOUT $17.00 FOR A SET OF 4.

PRO ACCURATE THERMOMETER
SUGGESTED RETAIL PRICE $19.00

MICROPLANE ROTARY GRATER
SUGGESTED RETAIL PRICE $19.95
WWW.MICROPLANE.COM


SHARP SHOOTER PEPPER MILL
SUGGESTED RETAIL PRICE  $35.00
WWW.WMBOUNDSLTD.COM

VINTURI WINE AERATOR
SUGGESTED RETAIL PRICE OF $69.95.
WWW.VINTURI.COM

TRAMONTINA COOKWARE TRI-PLY CLAD COOKWARE
SUGGESTED RETAIL PRICE $129.00
WWW.WALMART.COM


ANALON NOUVELLE COPPER COOKWARE
SUGGESTED RETAIL PRICE $400.00 10-PIECE SET

CIRCULON BARBECUE GRILL PAN
SUGGESTED RETAIL PRICE $69.99

Thanksgiving Cooking Tips

Thanksgiving Cooking Tips


WHAT SIZE TURKEY SHOULD I BUY?


Plan on about 1 1/2-pounds turkey per person.  This should give you some for leftovers.

HOW TO THAW A FROZEN TURKEY
Store breast-side up in the refrigerator.  Allow at least one day of thawing for every 4 pounds of turkey – a 12 pound turkey takes 3 days.

In a hurry – thaw in cold water.
Thaw breast-side down in its unopened wrapper in cold water to cover.  Change the water every 30 minutes to keep surface cold.  Estimate minimum thawing time at 30 minutes per pound of whole turkey – a 12 pound turkey takes 6 hours.

GRAVY TIPS
Transfer the turkey to s platter and cover it loosely with foil. For each cup of medium-consistency sauce you will need 1 cup of broth and 1 to 2 tablespoons each of fat and flour. Pour all the fat from the roasting pan into a bowl. Measure the correct amount and put it back into the pan. Add the flour and cook over low heat, stirring frequently for a few minutes. Meanwhile, heat your broth in a separate pan. Add the broth to the fat/flour mixture in a stream, whisking, and continue whisking until you see no more lumps. Bring the mixture to a boil and simmer.

LEFTOVER TIPS

Refrigerate all leftovers promptly. After a big meal, it can be tempting to leave leftovers out on the counter for hours. To prevent bacteria from getting a foothold, hot and cold foods should be packaged and stored in airtight plastic containers within two hours after cooking, according to the U.S. Food and Drug Administration (FDA).

Divide and conquer. Divide all leftovers into several single-serving size plastic containers less than two inches deep to allow food to cool faster. Package and store turkey slices, stuffing and gravy separately in the refrigerator. The FDA recommends using turkey and stuffing within 3-4 days, gravy within 1-2 days.

Don’t overstuff (the refrigerator). Holiday meals often lead to cluttered, overfilled refrigerators. Cold air must be able to circulate to keep food cold and safely stored. Save shelf space by storing leftovers in compact, stackable plastic containers or sealable bags.

How to Make It Moist
If your roast turkey (or chicken) is very dry or to refresh leftovers, slice the meat and place it on a platter. Pour equal portions of melted butter and chicken broth, combined, over the meat and let it stand for 10 minutes in a 250ºF oven to soak up the juices.

PIE CRUST TIPS
Cold ingredients are important.  Fat used, ice water, rolling out dough. Handle dough as little as possible – light touch Don’t stretch dough when placing it in pie plate.  Dough should be big and happy in the plate Prevent soggy crust, make sure oven is at temperature, brush with egg white, sprinkle with cake or bread crumbs, savory pie paint with mustard

Pumpkin cake with cream cheese frosting.
Source Southern Food
Cook Time: 40 minutes
Ingredients:
•    2 cups sugar
•    1 cup vegetable oil
•    4 large eggs
•    2 cups all-purpose flour
•    2 teaspoons baking soda
•    2 teaspoons ground cinnamon
•    1/2 teaspoon ground ginger
•    1 teaspoon baking powder
•    1/2 teaspoon salt
•    2 cups pumpkin puree or cooked mashed pumpkin
•    cream cheese frosting, below
•    1/2 cup chopped pecans
Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Cream Cheese Frosting
•    1/4 cup butter
•    1 package (8 ounces) cream cheese, room temperature
•    1 pound confectioners’ sugar, sifted
•    2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

Food fit for a feast on Day of the Dead

On a trip to Mexico City, I watched restaurateur Maricarmen Ramirez make melt-in-your mouth sopes — little corn tortillas filled with a spicy black bean spread, roasted chicken, lettuce and cheese.

“It’s a one of the dishes I use for the altar for the Day of the Dead,” Maricarmen said as she made the sopes with lightning speed.

As we celebrate Halloween, Mexicans look forward to their feast of the Day of the Dead. On Sunday and Monday, the spirits of the dead are expected to pay a visit, and food is prepared to sustain them on the journey.

“We build altars and fill them with the favorite foods of our departed loved ones and place calaberitas, sugar skulls with their names on the forehead, near the food.

“For us it is a happy holiday celebrating the dead. It has also grown into a time when we go to visit friends and loved ones and take them sugar skulls to say that we are thinking of them and wish them good health.”

Although sopes are usually served as appetizers, I’ve adapted Maricarmen’s recipe to make this simple, tasty Mexican dinner.

Click here to view this recipe.

Lidia Bastianich Dinner in Minutes

Lidia Bastianich Dinner in Minutes
Veal Scaloppine Umbria-Style
As heard on Linda’s WLRN National Public Radio 91.3 program.  The recipe has been adapted from Lidia Cooks From the Heart of Italy by Lidia Matticchio Bastianich; Knopf  $35.00

“This dish showcases the skillful cookery and flavorful pan sauces that delighted me in Umbria … Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork both versions were quick and delicious.  Serve the scaloppine over braised spinach, or with braised carrots on the side.”

Serves 6
2 ounces prosciutto
4 plump garlic, cloves peeled
3 small anchovy fillets
1/4 cup extra-virgin olive oil
12 veal scallops (2 to 3 ounces each)
3/4 teaspoon kosher salt
2 tablespoons butter
8 fresh sage leaves
1 cup white wine
2 tablespoons freshly squeezed lemon juice
1/2 cup light stock (chicken, turkey, or vegetable) or water
2 tablespoons small capers, drained
2 tablespoons chopped fresh Italian parsley

Finely chop prosciutto, garlic, anchovies and 2 tablespoons olive oil in a food processor.

Flatten the veal scallops into scaloppine, one at a time; place a scallop between sheets of wax paper or plastic wrap, and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a thin oval, about 1/4 inch thick.

Slat the scaloppine lightly on both sides.  Put the butter and remaining olive oil in the skillet, and set it over medium-low heat.  When the butter begins to bubble, lay as many scaloppine in the pan as you can in one layer.  Cook the first side for a minute or two, just until the meat becomes opaque but doesn’t darken; flip the scaloppine, and lightly fry the second side the same way. Continue with the rest of the veal.

Remove veal from skillet, raise the heat and boil off any accumulated meat liquid until the skillet is nearly dry.  Drop in the pestata (prosciutto mixture), stir  it around the pan and let it cook for a couple of minutes, until it’s sizzling and rendering fat from the prosciutto.  Scatter in the sage leaves, stir and heat them until sizzling, then pour n the wine and lemon juice. Bring to a boil, and cook to reduce the wine by half.  Pour in the stock, heat to a bubbling simmer, and return the scaloppine to the pan, sliding them into the liquid so they’re moistened.  Toss in the capers, and sprinkle salt over them.

Gently simmer the sauce reducing gradually.  Cook for about 10 minutes, turning the scaloppine over once or twice, until almost all the moisture has evaporated, concentrating the sauce into a thick coating on the meat and pan bottom.

Remove the skillet from the heat and sprinkle the parsley over the veal.  Tumble the scaloppine over, coating them all with sauce and parsley, and serve immediately.



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