bargainsonwine

Thanksgiving at its best

Well I got to go shopping with my 3 grand kids today, yes all together at the same time,

didn’t heed any of the warnings. Did not go in with any preformed ideas of pending disaster

irregardless of what my daughter and son-in-law kept saying.

Those kids were great and we had a great time gathering everything we needed for what

Ava calls the “feast day”. So JJ and Cory are into super walmart and one stop shopping.

It’s fine but it doesn’t have what I call the “finishing touches”. So a few of the things that

were not available JJ an I had to do some improvising. Cory likes cornbread stuffing and J

makes it with corn muffins. Oops walmart doesn’t have cornbread muffins, so I say “no

problem we’ll make skillet cornbread and use that” So lets start there.

SKILLET CORNBREAD

2 tbsp solid vegetable shortening

2 cups all purpose flour

2 cups yellow cornmeal

2 tbsp sugar

1 tbsp plus 1 tsp baking powder

1 1/2 tsp salt

2 cups milk

4 large eggs

preheat oven to 425, with rack in center. place shortening in a cast iron or other ovenproof

skillet, transfer to oven to heat.

In a medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt, set aside.

In another bowl whisk together milk and eggs. Pour milk and egg mixture into cornmeal

mixture and stir until just combined. Do not over-mix; batter should be loose.

carefully slide out oven rack and pour batter into hot skillet. Cook until golden brown and

firm to the touch, about 25 minutes. let stand uncovered overnight.

Now you have cornbread for stuffing or serving in big squares with dinner.

THE TURKEY

Well Cory has a new turkey fryer so we need to get the “bird” we weren’t sure what size we

could fit in the fryer but had a pretty good idea we would need at least a 16 pound er, but

got a 14 also just in case. Hey they can fry another bird for Xmas never get to much turkey

in a year.

Well the key to a great deep fried turkey is in the preparation. Any body can read the

directions on a fryer and do a god job with that part. But the “BRINE” it’s all in the

brine. Some people will tell you 4 to 6 hours of brining is all you need. Now let me tell you

how wrong that is. Twenty four, yes, 24 hours is the way to go. Your going to have dinner

at 2 pm on Thursday then get that turkey soaking by 2 – 3 pm on Wednesday. It’s really

pretty simple, take a defrosted cleaned and rinsed 10 to 16 lb turkey and using a stock pot

or the fryer pot you will use to fry the turkey pour in the following; Now even if your going

to oven roast or BBQ the bird brining is still the key.

2 1/2 gal water

1 cup salt

1 cup brown sugar

2 large oranges cut into eighths

2 large lemons cut in quarters

6 sprigs fresh thyme

4 sprigs fresh rosemary

mix until all is dissolved, place cleaned turkey into brine neck cavity up. Make sure liquid

covers entire bird, if not just add a little more water. Another little twist is to throw in about

a quart of apple cider. Soak for 20 to 24 hours. Now y0ur ready to fry. A little trick I

learned is to bring the peanut oil up to about 390 degrees just before you put in the turkey,

please shut off the gas and blow out the flame before putting the turkey in, the reason for

390 is that you want to fry around 340 to 350 and getting the oil to 390 drops it to the right

temp when the bird goes in and your not struggling to get the oil temp back up. 3 1/2

minutes per pound plus 5 minutes and you got a “poifect” booid.

OK says Mrs. W no fried turkey for me, how do you have gravy and I am not buying it in a

can or jar.

NO PROBLEM it’s simple, take the neck giblets etc along with an extra turkey neck or two

and the day before roast them in the oven just like you would the turkey. Then with 4 cups

of chicken broth and 1 cup of dry white wine ( optional) deg lace the pan over a surface

burner with half the broth and the white wine. Pour the “pan” juices into a fat separator and

then into a sauce pan. Bring juices to a boil over medium heat, put 1 cup of hot juice into a

quart jar and add 1/4 cup of flour cover and shake well to combine. When pan drippings

have come to a boil slowly whisk in the chicken broth and flour, bring to simmer. continue

to whisk until gravy thickens season to taste with salt and ground pepper. keep warm until

ready to serve.

CRANBERRY GLAZED ROAST TURKEY

OK so now you got the brining covered and you want to roast the turkey, How about a

cranberry glazed turkey. I did this recipe one early spring day just to satisfy a craving for

mid year turkey. Plus I had an extra bird in the freezer from the holidays. Hey you don’t

have to wait for thanksgiving or Xmas to cook a turkey. You would be surprised just start

that bird roasting and open some windows on a Sunday morning and watch the neighbors

show up to see if you forgot to turn the page on your calendar, and then stay for dinner.

You can’t turn them away especially up in the foothills they had to walk a long way.

So lets start with the CRANBERRY GLAZE

1 tbsp unsalted butter

1/2 shallot finely chopped, about 2 tsp

2 fresh sage leaves

1 tsp whole juniper berries ( not mandatory)

1 cup fresh or thawed cranberries

2/3 cup maple sugar

2/3 cup apple cider

1/2 cup red currant jelly

1/4 tsp course salt pinch fresh ground pepper

In a medium saucepan melt butter over medium heat. add shallots and cook until

translucent stirring occasionally about 2 min. Add sage leaves and cook sirring about 1 min.

Add cranberries, maple syrup, apple cider, jelly salt and pepper. raise heat to medium –

high and simmer until berries are soft and start to burst, about 3 min. Transfer to a food

processor and puree. return to stove and simmer gently over medium heat about 10 to 15

min. If glaze is to thick add more cider.

With 30 minutes left in roasting the turkey brush glaze on turkey and cook 10 min, brush on

more glaze cook another 10 mins, brush on more glaze and finish cooking. Don’t forget to

let the bird rest before carving. Any extra glaze can be served on the side.

RUTH’S ALL TIME FAVORITE – CREAMED ONIONS

This is the simplest of recipes but a real tradition and staple at our french family holiday

meals.

First lets either use two cans or jars of boiled white onions or two pounds of small fresh

white boiling onions. If you choose fresh onions you will need to peel them then boil them in

just enough water to cover in a sauce pan until they are easily pierced with a toothpick,

reserve at least 1 cup of the boiling liquid for the sauce.

white sauce for the onions

1 tbsp unsalted butter

1/2 cup heavy cream

1/2 cup onion juice ( from reserved, or from the can or jar)

3 tbsp flour

pinch nutmeg

salt and white pepper

In medium sauce pan melt butter add cream and onion juice simmer on low heat 3 to 4

mins, whisk in flour nutmeg and salt and pepper to taste bring to boil, if to thick add more

onion juice, add in onions and boil for 4 to 5 minutes more, serve hot.

MY FAVORITE OF FAVORITES – BACON BRUSSELS SPROUTS

Yes it is spelled in the plural, “brusselS” sprouts and any time you can add bacon to a dish

you got a winner, at least amongst the folks I hang out with in the foothills. We did not

always have these at Thanksgiving when I was growing up Mom and Dad were more into

root vegetables. Don’t get me wrong I love root veggies and we will do a lot of them this

winter as the weather turns colder and the snow flies. But for now its the sprouts. I think

this really got started with me and holiday dinners as the kids grew up. Yes I love boiled

cabbage too.

BACON BRUSSELS SPROUTS

12 ounces thick sliced bacon cut crosswise into thin strips

1 Spanish onion thinly sliced

8 garlic cloves halved length wise

2 lbs brussels sprouts trimmed and par boiled cooled and halved

course salt and fresh ground pepper

In a deep skillet cook bacon until browned about 8 min. Transfer bacon to paper towels to

drain. Add onions and garlic to pan cook over moderate heat until softened 3 to 4 min,

remove from pan and set aside. Add sprouts to pan in batches and cook stirring occasionally

until browned when sprouts are all browned add bacon onions and garlic back to pan, saute

3 to 5 minutes on medium low heat, season to taste with salt and pepper cook until just

tender.

OK enough for now. We are down to the wire with just a few recipes to go and then deserts.

thanksgiving at its best / appetizers

Well got a little side tracked this weekend doing a little wine promotion in Tulsa, but not to

worry I’ll have everything on here in plenty of time so lets start with the APPS; Everybody

has a favorite and usually a story. I am sitting here with January and the boys having

breakfast and talking about thursdays menu. JJ says of course she is making ham roll ups

“for her” I mentioned to her that the page in her copy of my Mom’s cookbook with the ham

roll ups is missing so what does she do for a recipe. “Are you kidding” she says ever since

the time you and Mom left us in charge of making the roll ups and went out for the evening

and we made lots of roll ups “and forgot the ham” I can make them in my sleep. Now JJ

claims they got in trouble and got grounded on New Years eve but I think there must have

been more to it than “ham roll ups” . They were both in high school, JJ a senior and Kristin

a freshman, I don’t recall exactly the incident, but my mother always said Kristin was an

angel but her halo was a little cooked so I am sure there is more to the story that they

choose to leave out. I have noticed in the last few years that as I get older and so do the

girls selective memory works to their advantage.

DEVILED EGGS Kristin’s favorite

1 dozen hard boiled eggs cut in half lengthwise

5 oz tartar sauce ( 3 tbsp mayo, 2 tbsp relish, 1 tsp prepared mustard , 1/4 tsp

marjoram )

remove yolks and mash until smooth , mix with tartar sauce ingredients and mix well

making a soft filling , spoon filling into eggs and sprinkle with paprika. Chill and serve.

STUFFED MUSHROOMS Scotts favorite

2 lbs white mushrooms – cleaned

4 tbsp butter melted

1 small onion chopped fine

1 cup breadcrumbs

1/4 tsp garlic salt

1/8 tsp pepper

1/4 tsp celery salt

grated cheese ( Gouda or cheddar)

1 smoked sausage

remove stems from mushrooms and chop

slice sausage into quarters lengthwise and chop to 1/4 inch pieces, saute until cooked ( not

crisp)

add onions, chopped mushroom stems and sausage to butter saute until onions are

opaque. Add remaining ingredients and MIX WELL. Season to taste with - fill mushroom

caps and sprinkle with cheese. Bake at 350 degrees until browned – about 20 minutes.

TOASTED RAVIOLI One of My favorite’s

2 eggs

splash of milk or half and half

salt and pepper

1 1/2 cups Italian bread crumbs

1/2 cup grated Parmesan

handful flat leaf parsley, chopped

24 small fresh ravioli any kind that you like they are all good

5 tbsp olive oil - divided

3 cloves garlic finely chopped

pinch red pepper flakes

2 roasted red peppers, drained of juice

1 14 oz can crushed tomatoes ( S&W Italian style )

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine

bread crumbs with cheese and parsley in a second dish. Coat the ravioli in the egg wash

then in the bread crumbs. heat 3 tbsp of olive oil over medium heat in a skillet then toast

the ravioli until golden, 3 to 4 minutes.

In a small sauce pan heat the remaining oil and the garlic and red pepper flakes over

medium low heat. Grind the roasted peppers in the food processor and add to the garlic,

saute for a few minutes. Stir in tomatoes and season the sauce with salt and

pepper. Transfer sauce to a small bowl in the middle of a large plate, surround sauce with

ravioli for dipping.

HAM ROLL UPS January’s favorite ( I still don’t believe the story)

These are probably the simplist and most fun for the kids to make and help with.

1 package of 10 or 12 8 inch flour tortilla’s

1 tub of whipped cream cheese 15 oz

12 pieces of good sliced deli ham ( approx the same size as the tortillas)

1 large can or jar of asparagus

spread a layer of cream cheese on the tortilla, cover with a piece of ham, take two

asparagus spears and hold them end to end at the edge of the tortilla and start rolling so

that the asparagus is all the way through at the widest part. place them on a tray or plate

and refrigerate for several hours. remove slice into bite sized rounds and serve.

WARM SPINACH SALAD for eight

1 bag baby spinach washed

4 strips “good ” bacon cooked crisp and chopped

4 eggs – boiled and chopped

4 Italian sausage ( mild ) casing removed, cooked and crumbled

pecorino cheese – crumbled 3 to 4 oz

6 mushrooms washed and sliced

32 ripe grape tomatoes

DRESSING

1/3 bottle creamy Italian dressing ( about 4 oz)

1 – 12oz bottle balsamic vinaigrette

mix well and heat. place spinach in large bowl and pour on the dressing, warm enough to

slightly wilt the spinach, toss to coat.

divide the spinach evenly on 8 plates. sprinkle each plate evenly with bacon, egg, sausage,

pecorino, mushrooms and 4 tomatoes

serve while warm.

CHEESE BISCUITS

2 cups flour

1 tsp baking powder

1 tsp sugar

1/3 cup shortening

3/4 cup grated cheddar cheese

1 cup milk

1/4 stick unsalted butter – melted

heat oven to 350

In a bowl mix flour, baking powder, salt to taste and sugar. Using a fork cut in shortening

and then stir in cheese add milk and mix until blended. DO NOT over stir. Drop

tablespoonfuls on a greased baking sheet and brush top with butter, bake 12 to 15 min.

thanksgiving a week away

Yup its a week away and now all the best cooks really start to plan their meal, actually their

day and in many cases the whole week before. I was looking through and trying many of

the recipes I thought would be good to share based on family recipes and the big crowds of

family and friends who showed up at different times starting the day before and lasting

through the weekend. I really could not make up my mind so I picked all my favorites and

the kids fav’s and some from my brothers and sister and I am going to give you all of them

and let you make a menu.

So the first thing I am going to do is list my menu items and then I will publish them by

“categories”

Thanksgiving Dinner Appetizers

Deviled eggs , ham roll ups , stuffed mushrooms, toasted ravioli’s

You can’t go wrong with any of these and you can decide on using 1 or all 4.

Dinner

warm spinach salad homemade biscuits or cornbread

Deep fried turkey or cranberry glazed roast turkey

creamed onions, bacon brussel sprouts, brussel sprouts with lemon and walnut, tarragon

green beans, carrots, parsnips and pearl onions

twice baked sweet potatoes, sweet potato casserole, mashed maple sweet potatoes,

smoked Gouda mashed potatoes, oven roast red potatoes with rosemary and garlic.

Ernie’s french stuffing for the roasted bird or cranberry cornbread dressing for the deep

fried bird.

orange glaze cranberry sauce or cranberry jelly.

and of course gravy

Desert

Indian pudding, pineapple whip, or pumpkin pie.

You can’t go wrong with any of these recipes and depending on the size of your crowd you

can pick and choose what works for you.

And a little extra for the night before thanksgiving for those of you who have family or

friends coming in from afar. a simple really elegant meal that will get everyone in the mood

for the next days feasting and enjoying family.

seafood newburg in puff pastry with tarragon beans, holiday potatoes and fresh biscuits.

And of course a simple surprise desert.

I can’t believe its been a year

Well I just spent two weeks working in Vermont and Massachusetts and spent some

time looking for comfort foods traditional to new England. Of course its November and the

start of the holiday season. Lots of great food choices there. When I looked back at my blog

I realized it was just a year ago I started posting recipes. I was a little surprised to see that

I had not been diligent enough to post as many fun recipes as I had discovered. So my

resolution here is to get you many more recipes to add to your portfolio and dazzle your

spouse and family with.

So I thought I would do a little research at sloughhouse farms to see what veggies they

would have fresh for Thanksgiving. Well contrary to popular belief there is still lots of fresh

produce this time of year. So yes I was looking for holiday menu items like fresh brussel

sprouts, cauliflower, yams, sweet potatoes, and root veggies but discovered fresh corn on

the cob both white and yellow, tomatoes, cucumbers, zucchini, green beans and some really

good looking eggplant. Well even though I was focused on the holiday’s I couldn’t pass up

one of my favorites, eggplant parmesan. So along with a few of the holiday items I got two

medium eggplants about a pound and a half each. Just the right amount to make a 15x10x3

pan for entertaining along with a loaf pan for a couple nights dinner for me.

EGG PLANT PARMESAN recipe

2 medium eggplant cut into 1/4 inch rounds

5 cups Italian bread crumbs

3 tbsp Italian seasoning

1 tbsp kosher salt plus salt as needed

fresh ground black pepper

all purpose flour for dredging

4 eggs beaten

3 tbsp milk

vegetable oil as needed

26 oz jar Ragu six cheese sauce

2 – 15 oz cans tomato sauce

2 – 6 oz cans tomato paste

8 oz dry red wine

1/2 tsp red pepper flakes

4 oz thin sliced pepperoni

8 oz jar roasted red peppers – mezzetta

15 oz ricotta cheese 1 lb fresh mozzarella – sliced thin

1 lb grated mozzarella

2/3 cup grated parmesan – divided

roasted red bell peppers cut into strips

Arrange eggplant slices on a large baking sheet and sprinkle generously with kosher salt,

set aside and let juices drain from eggplant, about 1 hour. Rinse slices well under cold

running water, transfer to paper towels and blot dry.

In a large bowl mix ragu, tomato sauce, tomato paste, red wine, red pepper flakes and 1

tbsp Italian seasoning

In a large bowl whisk together 1 tsp salt, breadcrumbs, 1 tbsp Italian seasoning and pepper

to taste.

Place flour in medium lipped plate ( pie tins or plates work great)

In medium bowl whisk egg and milk together.

In a large skillet pour oil to 1/2 inch deep and heat to 400 degrees so when eggplant goes

in to fry it drops the temp to approx 375 degrees

dredge eggplant slice’s in flour, then dip into egg mixture and then into breadcrumbs.

shake off excess and and place round in hot oil and fry turning once until golden brown,

about 3 minutes. Using tongs transfer to a paper towel lined baking sheet.

preheat oven to 400 degrees, lightly brush with olive oil a large 15 x 10 x 3 baking dish.

Cover bottom of dish with a layer of sauce mixture. arrange a layer of eggplant rounds over

sauce, cover the entire pan ( cut pieces if necessary) sprinkle on 1/3 of the grated

parmesan, cover with more sauce. Place 1/2 of the pepperoni slices over eggplant layer, dot

with 1/2 the ricotta and cover with 1/2 of the grated mozzarella, repeat layers until pan is

full. On the last layer cover grated parmesan with sauce, cover sauce with sliced mozzarella

and top with roasted bell pepper strips. Bake until hot and bubbly and mozzarella slices just

begin to brown about 40 Min’s. Remove from oven and let rest for 10 Min’s before serving.

Enjoy with a Byecroft road zinfandel.