Monthly Archives: November 2010
Turning that turkey carcass into a really good soup (no use making a really mediocre soup, is there?) is a two step process. Most folks just toss everything into a pot with water, and simmer it all together until it is soup. By the time the broth is flavored, the meat and vegetables are washed […]
photo by Ben Fink Are you one of those people who think that leftovers are the best part of the Thanksgiving dinner? I wouldn’t go so far as to make that claim, but I do love my Friday hot turkey sandwich with lots of gravy, and I already have a pot of turkey soup on […]
Everyone needs a sure-fire, crowd-pleasing dip to feed hungry guests while the turkey is in the oven. When ever I make this one (or the Hot Crab Salsa Dip), my reputation as a host is ensured! This one is for Susie, who asked me (in an emergency post) to put this online. Happy Thanksgiving to everyone!
Thanksgiving doesn’t have a Scrooge character. I nominate myself! Actually, Dr. Jekyll and Mr. Hyde is more accurate, as I have a love-heat relationship with turkey. Let me clarify: I LOVE turkey, as you all know, as long as it is moist and juicy with a burnished, roasted skin and rich gravy. The Dr. Jekyll […]
Herb-Brined Roast Turkey Makes about 15 servings Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson Jean Jean JJJean ‘s The Food of Portugal (with a few tips from kosher butchers along the way). The brining concept fooled many cooks into thinking […]