... sew.
To my dismay ...
For me sewing is a pleasure or a relaxing hobby, but a chore that stresses me so that I could cry. A slight exaggeration.
Yesterday, my friend Sandra kindly asked me if I intended to write a post about Thanksgiving. This post was started a long time. My idea was to tell the day of Thanksgiving since 7.00 am, the time that I began to knead rye rolls with raisins and cranberries, until 17:00, the time to eat. I told step by step these ten times and I joined the recipe from my apple pie and cranberries, pie and pumpkin and caramel, my casseroles, mashed and roasted vegetables, cranberry sauce, the gravy, and of course the roasted turkey. I told my envy and my great pleasure to prepare Thanksgiving dinner at home, such as Christmas, whereas before we gladly let invite to the table of our friends Americans to embrace new traditions.
I was telling the story of the liquor sage who saves lives, as well as my favorite for buttercup squash, and while they were roasting, my break reading the newspaper (a newspaper special day Thanksgiving). I told my development plan for shopping on Black Friday (the day after Thanksgiving, the day when we can make the best deals of the year-one condition: get up at night for exceptional opening at 4 o'clock in the morning or, as some shoppers crazy, downright camp outside the store since the day before ...). I told
surprised to hear knock on the door so early, and the joy of receiving a gift from a beautiful friends Apple pie, to thank us. If you know the history of Thanksgiving you know that day, thank you. Thank ... it seems so easy, and yet ... that is our big chance here in the U.S. have an official day dedicated entirely to this action.
I told my pleasure to relax in ending this ticket rather than the four painful ... miserable ... endless felt pouches I have left to finish for my Cookie Exchange on Monday. My American friend, with whom I went back into the Cookie Factory last year, will be our hostess Monday. This week, when I went to lower it and cook dozens and dozens of cookies to be decorated at the Cookie Factory, I brought the Christmas Tea. A delicious tea Cafés Joan of Arc of Orleans. She exited mugs ...
Not just any .... His, "Just call me Martha!" In reference to Martha Stewart, the American divinity of "cooking, entertaining, decorating, scrapbooking-sawing" , well made me smile ... at first. And then my friend start talking about the cookie exchange, stating that this year we went "professional" and that we needed to make cookies in containers worthy of ... Martha Stewart. But Martha is a Fairy (it even points out that the cup!). I could have run out and buy boxes of cookies from the Martha Stewart brand, exactly. They are so beautiful. I hope that some participants will have the good sense to do so, because I would love to receive. But ... pleasure to share something he is not multiply when we offer homemade? Tell me if! Otherwise, I could never finish the last pockets. I've done eleven ... It does me good to speak of what is finished!
Unfortunately ...
... I accidentally glued one recent photo of the ticket by crushing all that was over, almost all of the long note on Thanksgiving. Before going to save an urgent errand, this version is amputated then I quickly copied in my duplicate (one meant to serve for the loss of the original ticket). The good news is that I went out to buy something I wanted for a long time: Kitchenaid ice cream maker bowl :-). In perceiving the disaster, I was so sick at heart, I was so disappointed that I could not even cry ... (Friends bloggers, I'm sure you understand me!).
To my dismay ...
For me sewing is a pleasure or a relaxing hobby, but a chore that stresses me so that I could cry. A slight exaggeration.
Yesterday, my friend Sandra kindly asked me if I intended to write a post about Thanksgiving. This post was started a long time. My idea was to tell the day of Thanksgiving since 7.00 am, the time that I began to knead rye rolls with raisins and cranberries, until 17:00, the time to eat. I told step by step these ten times and I joined the recipe from my apple pie and cranberries, pie and pumpkin and caramel, my casseroles, mashed and roasted vegetables, cranberry sauce, the gravy, and of course the roasted turkey. I told my envy and my great pleasure to prepare Thanksgiving dinner at home, such as Christmas, whereas before we gladly let invite to the table of our friends Americans to embrace new traditions.
I was telling the story of the liquor sage who saves lives, as well as my favorite for buttercup squash, and while they were roasting, my break reading the newspaper (a newspaper special day Thanksgiving). I told my development plan for shopping on Black Friday (the day after Thanksgiving, the day when we can make the best deals of the year-one condition: get up at night for exceptional opening at 4 o'clock in the morning or, as some shoppers crazy, downright camp outside the store since the day before ...). I told
surprised to hear knock on the door so early, and the joy of receiving a gift from a beautiful friends Apple pie, to thank us. If you know the history of Thanksgiving you know that day, thank you. Thank ... it seems so easy, and yet ... that is our big chance here in the U.S. have an official day dedicated entirely to this action.
All American Apple Pie
I told my pleasure to relax in ending this ticket rather than the four painful ... miserable ... endless felt pouches I have left to finish for my Cookie Exchange on Monday. My American friend, with whom I went back into the Cookie Factory last year, will be our hostess Monday. This week, when I went to lower it and cook dozens and dozens of cookies to be decorated at the Cookie Factory, I brought the Christmas Tea. A delicious tea Cafés Joan of Arc of Orleans. She exited mugs ...
Not just any .... His, "Just call me Martha!" In reference to Martha Stewart, the American divinity of "cooking, entertaining, decorating, scrapbooking-sawing" , well made me smile ... at first. And then my friend start talking about the cookie exchange, stating that this year we went "professional" and that we needed to make cookies in containers worthy of ... Martha Stewart. But Martha is a Fairy (it even points out that the cup!). I could have run out and buy boxes of cookies from the Martha Stewart brand, exactly. They are so beautiful. I hope that some participants will have the good sense to do so, because I would love to receive. But ... pleasure to share something he is not multiply when we offer homemade? Tell me if! Otherwise, I could never finish the last pockets. I've done eleven ... It does me good to speak of what is finished!
Unfortunately ...
... I accidentally glued one recent photo of the ticket by crushing all that was over, almost all of the long note on Thanksgiving. Before going to save an urgent errand, this version is amputated then I quickly copied in my duplicate (one meant to serve for the loss of the original ticket). The good news is that I went out to buy something I wanted for a long time: Kitchenaid ice cream maker bowl :-). In perceiving the disaster, I was so sick at heart, I was so disappointed that I could not even cry ... (Friends bloggers, I'm sure you understand me!).
I do not have time to rewrite all the recipes (because of the seam to finish, more than 180 cookies at lower bake and decorate if I have time ... all for tomorrow , you see ...). However I take at least two recipes that are excellent candidates for Christmas dinner: roast turkey, and a gratin of sweet potatoes.
Enjoy!
Roasted Turkey
Williams Sonoma recipe.
Ingredients:
- 1 turkey from August to September
kg - 1 yellow onion, cut into 6
- 3 large yellow onions cut into thick slices
- 8 to 10 sage leaves
- 2 tablespoons butter unsalted at room temperature
For the broth:
- 1 yellow onion, coarsely chopped
- 1 small carrot cut into large pieces
- 1 small stalk celery, cut into large pieces
- 1 bay leaf
- 2 peppercorns
Method:
Approximately 1 hour before cooking, remove turkey from refrigerator. Preheat oven to 325 F or 165 C. Remove giblets and neck from the cavity. Reserve the neck, gizzard and heart to cool the broth. Remove and discard any fat packets of the cavity. Wipe the turkey with paper towels.
Season inside with salt, pepper, and add the onion. Tie legs together with string, and the wings near the body (I did not, but I tightened the wings to the body with toothpicks). Butter the white top with a piece of gauze previously passed under cold water. The piece is a square of gauze which, when folded in half, becomes a rectangle large enough to cover the entire surface white. Choose a baking dish the size of the turkey (not larger if possible). Place thick slices of onion in the dish, then the turkey on top.
Roast turkey until thermometer inserted in thickest part of thigh, away from the bone displays a temperature of at least 77 to 80 degrees C (170-175 F). It will take 3:30 to 4:00.
Meanwhile, prepare the broth:
In a saucepan over high heat, bring to a boil on his neck, the gizzard, heart, vegetables and enough water to cover everything up to about 12cm. Remove the foam that forms on the surface, reduce heat and simmer, half covered, for 2 hours. Add a little water if the liquid level drop too. Filtered to keep only the liquid. It should stay about 750 ml of broth. Pour into a saucepan and reduce by one third over high heat. It takes about 10-15 minutes. Allow broth to cool until the sauce gravy .
20 minutes before the end of cooking the turkey, gently remove the gauze. This is normally not problem, since whites were initially buttered.
When the turkey is cooked, transfer to a cutting board, remove twine and cover with aluminum. Let stand 15-20 minutes.
For gravy: Deglaze
residue in the dish with the broth. Strain and degrease everything. The recipe uses the fat collected to make a roux, I use butter. In a heavy saucepan, pour 3 tablespoons of flour and butter, and cook, turning constantly for 2 to 3 minutes. Pour the broth gradually, stirring, and bring to a simmer. Cook until the gravy is slightly thickened. Season with salt and pepper and keep warm until serving.
Galette or Gratin Bicolor Sweet Potato and Yams
A recipe for Bon Appetit magazine.
Ingredients:
- 40 g butter
- 80 g brown sugar
- 1 tablespoon shaved and unpacked
grated fresh ginger - 1 tablespoon loosely packed open and lemon zest
- 750 g of orange-fleshed sweet potatoes, peeled and cut into slices 1 cm thick
- 750 g white-fleshed sweet potatoes, peeled and sliced 1 cm thick
- 35 g flour
-
salt Method:
In a small saucepan Melt the butter with the sugar, ginger, lemon zest and salt a few minutes until sugar is dissolved. Keep warm.
Preheat oven to 400 F or 205 C. Prepare a round dish with high edges. For option gratin, buttered dish. For option cake (that of the original recipe) depositing aluminum at the bottom of the dish and butter (it will reverse all once cooked). Divide the flour between the two kinds of sweet potatoes and mix by hand until the sliced potatoes are well floured. Divide the butter-sugar mixture between sweet potatoes. Mix well.
Arrange slices of sweet potatoes in a circle, overlapping them slightly and alternating colors: a layer of sweet orange, then a layer of white sweet potato. Finish with the remnants of sweet butter.
Press to compact and cover with aluminum. Bake 1 hour to remove the aluminum bake 30 minutes more. Cool 10 minutes before tipping onto a plate if desired. Serve with
lemon wedges (I prefer without lemon).
This dish can be made 4 hours ahead and then heated 30 minutes in oven heated to 400 F or 205 C.
Charter for cooking a roast turkey unstuffed and uncovered, in preheated oven at 325 F or 165 C.
- 3.5 to 5.5 kilos: from 2:45 to 3:00 a.m. Cooking
- 5.5 to 6.5 kilos: from 3:00 to 3:45
cooking - from 6.5 to 8 kg: from 3:45 at 4:15
cooking - from 8 to 9 kg: from 4:15 to 4:30
cooking - 9 to 11 kg: from 4:30 to 5:00
cooking
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