Entries Tagged 'Recipe' ↓

First things first: let’s pour some motivational coffee.

Then ask Google for some measurement conversions.

Okay, get mixing!

Turkey Brine from Anne Burrell:
¾ cup kosher salt
⅓ cup sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
4 cloves garlic, smashed
3 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced
One 12- to 14-pound turkey

Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.

(This salt was a housewarming gift from my good friends, Bridget and Lindy — they also brought a loaf of bread.)

Just a touch of sugar!

(I’m not yet fancy enough for fresh herbs. Maybe someday.)

My sister shared some veggies from her CSA for Thanksgiving dinner on Saturday. Since these onions were a bit small, I used two instead of one.

Someone was very excited about both the turkey and the sunshine beaming into the house on this gorgeous Thanksgiving day. Can you believe temps in Minnesota were in the 50s? That is insane.

So, that’s a lot of brine.

The bird and the brine are wedged into a cooler to sit until late tomorrow night, or very early Saturday morning. I haven’t decided when would be the better time to remove the bird from the brine. Our friends are coming over for dinner later on Saturday, so either way I’ll have plenty of time to decide.

Sorry, Ellipses, we’ll have to wait just a couple more days!

“This is the best way to freeze corn.”

• 4 quarts corn
• 1 cup sugar
• 4 teaspoons salt
• 1 quart water

Select fresh corn and remove husk. Cut corn from cob. Boil corn, sugar, salt and water for five minutes. Stir to keep from sticking. Place kettle in sink of cold water to cool. Pack cooled corn to into freezer containers, using brine to cover corn. Do not drain. Freeze. To serve, use the already seasoned brine and add butter while heating.

Mrs. Donald Melnarik
Denmark, Wis.

Last night, the one-man farmer’s market known as Dad came to Minneapolis. He is spending the next two weeks at Karyn and Bryan’s house, building a new garage. Accordingly, he came with two weeks-worth of vegetables: cucumbers, potatoes, zucchini, carrots, tomatoes, green and yellow wax beans, pattypan squash, jalapenos and green peppers, beets and more that I’m sure I’m forgetting.

Tonight I sauteed the gigantic potatoes with olive oil, paprika, curry powder and my default spice (red pepper flakes). I added in the zucchini and pattypan squash.

I’m full!

I recommend starting this one before 8:30 p.m.

Ingredients

Makes 4 servings.

• 2 tablespoons vegetable oil
• 8 boneless, skinless chicken thighs (about 2 pounds total)
  Note to self: this is really too much for one person to eat, even including leftovers.
• Coarse salt and ground pepper
• 1 medium red onion, thinly sliced lengthwise
  I think I interpreted this incorrectly.
• 3 garlic cloves, coarsely chopped
• ½ teaspoon ground cumin
• 2 canned chipotle chiles in adobo, minced
• 2 large tomatoes, diced large
• 1 cup barley
• Lime wedges, for serving
• Chopped cilantro leaves, for serving (optional)

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
2. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
3. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
4. Remove several pieces of chicken and stir in barley, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until barley is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

I’m not especially proud of the photos in this set, but figured I’d share them anyway. I really need to practice my food photography… and possibly get some better lighting in my kitchen.

I thought this recipe was pretty delicious (the chipotle chiles really made the dish), so I’m glad I found it in Everyday Food.

Thanks to Heidi:

• Canned Sweet Corn, drained (I used one can.)
• Canned Black Beans, rinsed and drained (I used one can.)
• Avocado, chopped (I used one.)
• Cilantro, chopped (I used one bunch.)
• Garlic Cloves, chopped (I used one head.)
• Jalapenos (as many as you want for as spicy as you want), seeds and veins removed and diced small (I used two.)
• Tabasco Sauce
• Lime Juice
• Apple Cider Vinegar
• Salt and Pepper (I actually didn’t use either of these—it was seasoned perfectly with everything else!)

Mix to taste—personal preference!

Thanks to Rachel Ray:

White Bean and Barley Risotto

Ingredients

• 1 large yellow onion, chopped
• 2-1/2 cups beef broth
• 1/2 cup pearl barley
• One 15-ounce can small white beans
• 1/4 cup chopped flat-leaf parsley

Directions:

1. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes.
2. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes.
3. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

And thanks to Karyn and Bryan for shiny, new-to-me pots and pans!