November 29, 2004

Turkey Gumbo

6 quarts turkey stock
1 cup flour
1 cup oil
1 pound leftover turkey meat, in bite-sized pieces
1 pound andouille sausage
2 pounds shrimp (we used frozen)
2 pounds okra, chopped (frozen okay)
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
4 cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
1 tablespoon Creole seasoning
1 tablespoon cayenne pepper

Pour all of the stock into a large stock pot then begin to make the roux. Blend oil and flour thoroughly in a thick, wide skillet and cook over medium-high to high heat, stirring nonstop with a wire whisk. Cook until it is thick and a light chocolate brown. If you burn it or get black specks appearing, start over. It may take up to 20 minutes to complete the roux.
Just before it is done, turn down the flame and add your onions, bell peppers and celery to the roux to soften the vegetables. Stir the roux until finished and the vegetables are beginning to soften. Remember, start over if it starts to burn or get black flecks in it. Add it to the stock. In a saucepan, brown the sliced sausage and discard all of the fat. Add the sausage, bay leaves, and seasoning to the broth. Bring to a boil then let simmer for about 30 minutes. Taste and adjust spices. Add the okra cook another 30 minutes. Make sure the okra is cooked through and then add the parsley and turkey meat. Simmer for 15 minutes then add the shrimp. Cook until the shrimp is cooked through and pink. Salt and pepper as needed.

Serve over rice.

November 28, 2004

Turkey Stock

8 quarts cold water
1-2 turkey carcass(es), meat removed, leaving some crisp skin on
3 onions, quartered
1 bunch celery cut up
1/2 lb carrots, chopped
2 heads garlic

Spices (place in 4 inch square of cheesecloth or a tea ball)
1 teaspoon peppercorns
1 bay leaf
1/4 tsp. dried thyme leaves
1/4 tsp. dried tarragon leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves

cheese cloth

Using kitchen shears, cut up turkey carcass(es), chopping the larger bones in half. Place in a large stock pot and add water and all ingredients including the spices. Cook on a low flame for about an 1 1/2.

Periodically skim off fat, then add remaining ingredients. Attach the spices to the handle of the pot with some twine and float it in the broth. Try not to stir the stock, this will cloud it. Continue to skim off the fat as it floats to the top. After about 2 more hours, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Never place the hot stock directly in the fridge or you run the risk of rapid bacteria growth which may result in food poisoning. Not pretty.

Makes about 5-6 quarts of stock.

Use to make soup, add to recipes in place of chicken stock or make turkey gumbo!

November 23, 2004

Sour Cream Cake

1/2 lb butter
3 cups sugar
8 oz sour cream
1/4 teaspoon baking soda
2 teaspoons vanilla
3 cups flour
6 eggs

Preheat oven to 325. Grease and flour one bundt pan. In a large bowl, cream the butter then add sugar and cream well. In another bowl, mix together sour cream, baking soda and vanilla together. Add to sugar mixture and combine thoroughly. Stir in 1 cup flour, beat in 2 eggs. Repeat for the rest of the flour and eggs. Bake for about 1 hour and 30 minutes or until a toothpick inserted comes out clean. Leave in the pan on the cooling rack for 10 minutes, then invert, and if you can wait, let cool then serve.

November 18, 2004

Broccoli-Cheddar Casserole

4-5 slices white bread, torn into bite-sized pieces
1 head broccoli, cut into bite-sized pieces
3 eggs, beaten
1/4 cup milk
4 tablespoons butter, melted
1 cup grated sharp cheddar
*optional* 3 tablespoons sugar

Preheat oven to 350. Grease the bottom and sides of one 8 in Pyrex dish. Cover bottom with bread. Cover bread with the broccoli. Mix all of the other ingredients together (don't do what I did and forget to add the eggs). I recommend mixing it all together in the pot where you melted the butter-less dishes that way. Pour mixture over broccoli and bread. Cover in foil and bake 30-35 minutes or until slightly browned. It comes out almost souffle-like for something that started out on a bed of white bread. Yum.

November 10, 2004

Loaf of Meat

2 tablespoons olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 lb ground beef
1 lb ground chicken
8 oz sausage (spicy, casings removed)
2 cups fresh bread crumbs
1/2 cup milk
2 eggs (beaten)
1 teaspoon hot paprika
1 teaspoon Goya Adobo seasoning
2 teaspoons McCormick's Montreal Seasoning

Preheat oven to 350. Heat olive oil in a skillet over medium heat and add onion and garlic. Cook until soft but not browned. Remove from heat and let cool. In a large bowl, combine meats, bread crumbs, eggs, spices and milk. Mix thoroughly then add garlic and onion, mix again until combined. Shape into loaf pan* and bake for about an hour. The sausages may have pork in them so make sure it's cooked all the way through (no pink!) before serving.

*This makes a huge amount of meatloaf, but don't over fill the pan, it will splatter. Instead, shape some into a miniloaf or muffin pan and make baby sized meatloaves. They will need a shorter cooking time though, so keep an eye on them.

November 07, 2004

Cranberry-Cornmeal Muffins

1 ½ cups flour
1 tablespoon baking powder
½ cup yellow cornmeal
½ teaspoon salt
½ cup butter
½ cup sugar
1 cup milk
8 oz fresh cranberries

Preheat oven to 400. Sift together flour and baking powder in a medium sized bowl. I don’t have a sifter so I just whisk them together. Stir in cornmeal and salt until blended. In a small bowl, cream together butter and sugar until fluffy. Add dry ingredients alternately with milk until well blended. Fold in cranberries. Spoon into prepared muffins tins to about ¾ of the way filled. Bake about 20 minutes or until the muffins look "set" in the middle and are just about to turn golden.The cranberries will have split and oozed a little bit by this point, so don't be alarmed. Serve with butter or plain.

 Posted by Hello

November 03, 2004

M&M Brownies

¾ cup butter
12 oz M&M semisweet baking minis (you can find them near chocolate chips)
1 ¾ cups sugar
3 eggs, lightly beaten
½ teaspoon vanilla
1 cup flour

Heat oven to 350. Grease 13x9 baking pan very thoroughly. In a medium saucepan, over medium heat, melt butter. Add ¾ cup M&Ms. Cook mixture over low heat. Stirring constantly, break up M&Ms against the side of the pot. Chocolate should be thoroughly melted but bits of the shell will remain. Remove from heat. Stir in sugar. Mix in eggs, vanilla until well mixed. Stir in flour. Spread in pan and sprinkle remaining M&Ms on top. Bake 30-35 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE! Cool on wire rack about 15 minutes before serving.
Posted by Hello

November 02, 2004

Caramel Apples

1 cup light brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1/2 cup butter

1. In a medium saucepan combine brown sugar, sugar, condensed milk and butter. Heat to 250 to 265 degrees F or until a small amount of syrup dropped into cold water forms a rigid ball. Dip apple in caramel (careful, it burns! I always keep cold water near by to plunge my hand in if need be) and then place on a lined cookie sheet. Stick the caramel covered apples in the fridge to set if needed.
Posted by Hello