Category: #Food

  • Recipe Testing on My Very Busy Day

    It wasn’t the recipe’s fault, it was mine. I tried to fit too many things in today, when it was already busy enough. Time management might not be one of my strongest qualities.

    Point being that I am deep into testing a recipe, and I have to go get the kid from school, so this is the best I can do today.

    But here’s the recipe I’m trying out…

  • ODDS and ENDS: The NYC Christmas Myth, Cookies, and Mass from the Vatican

    (Midnight is when the day begins…)

    One of my family’s Holiday traditions is for us to watch an episode of Hawkeye each night leading up to Christmas Day. It’s a fun miniseries, that is silly enough, and also plays the right emotional notes for the Season. But one thing that I have noticed watching it year after year is that the production designer went out of their way to make New York City look as Christmas idyllic as possible, especially in their use of snow. There is snow on the ground and falling all the time in the show, which hasn’t happened in NYC in close to twenty years. I think I had one Holiday season, maybe 2007, where there was snow on the ground, and fun snow showers that would pass through. I’m not knocking the designer’s choices with snow, as if you want to make the City look Holiday picturesque, that’s how you do it. It just makes me miss, maybe mourn a little, that the world has changed enough now, that even up in here in the Northeast, snow at Christmas is a rarity.

    Does anyone else think of a chocolate chip cookie as a Christmas cookie? Not that you’re wondering, but I do. My Ma didn’t do a ton of baking, but around the Holidays she did, and that was pretty much the only time she’d make chocolate chip cookies. Yes, she would do sugar cookies, and scotch cookies, and sometimes oatmeal as well. But the chocolate chip was the winner in our house.

    I’m not a very religious person. I was raised Catholic, but as soon as I could get away from the Church, I did. I have many, many issues with the Church, and as I have gotten older, and had a daughter, the more I am sure that I won’t be returning. Yet, every Christmas Eve, I can’t help but watch Midnight Mass from the Vatican. A deep through line of Catholicism runs in me, and for that reason, the traditions and history of the Church still are interesting to me.

  • The Best Turkey Soup

    I got one more Thanksgiving thing to do, and then I will have it all out of my system.

    We ordered a smoked turkey from Greenberg Smoked Turkey, Inc. (FYI, this is not a paid sponsorship, we actually love their turkey.) As such, we saved a turkey leg specifically for this soup recipe. I guess you can say this is also part of our Thanksgiving tradition, as this soup hasn’t let us down in all the years we have made it. I will say this, we prefer swapping out the white wine for a very dry rosé, as it adds a depth that you don’t get with the white. Anyway, give it a shot

    Creamy Turkey and Wild Rice Soup

    Ingredients

    For the Turkey Broth

    • 2 tablespoons unsalted butter
    • 2 onions chopped
    • 1 celery rib chopped
    • 1 turkey or chicken carcass cut into 4 pieces; NOTE: Leftover turkey wings, thighs, or drumsticks can be used in place of the carcass.
    • 3 cups white wine
    • 6 cups low-sodium chicken broth

    For the soup:

    • 1 cup wild rice
    • 2 carrots peeled and chopped
    • ½ teaspoon dried thyme
    • ¼ teaspoon baking soda
    • ¼ cup all-purpose flour
    • 1 cup heavy cream
    • 3 cups chopped cooked turkey
    • Salt and pepper

    Instructions

    For the turkey broth:

    • Melt butter in large Dutch oven over medium-high heat.Cook onions, celery, and turkey carcass until lightly browned, about 5 minutes.Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.

    For the soup:

    • Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes.Stir in turkey broth, carrots, thyme, and baking soda and bring to boil.Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
    • Whisk flour and cream in bowl until smooth.Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.

    Notes

    Recipe source: Cooks Country Magazine, October / November 2007 issue

  • Be Safe Out There

    Yup, I am being very lazy with the blog this week…

  • ODDS and ENDS: Rain, Overwhelmed Already, and Frozen Turkey

    ( We’ve got stars directing our fate…)

    You know what? We got rain in NYC. In fact, we received two days of rain. Being that we went, like, two months with any rain, this feels like a blessing. The rain also helps put out all the brush fires that have been happening in the parks all over the City. No lie, it has been very strange to smell smoke, like camp fire smoke, everyday for the past two weeks. Though this rain is appreciated and needed, we are still in a severe drought, which is still a perplexing situation to be in for the Northeast. Growing up in Texas, going two months without rain wasn’t an uncommon thing. Normally, the rain stops at the end of July, and if we were lucky, picks up again in September. But around here… This is odd.

    Yup, yesterday I had my first feeling of being overwhelmed with the Holidays. I started thinking about all of the events, shopping, cooking, and planning we need to do for the next two months, and… overwhelmed. I wanted to go back to bed. I wanted to watch bad tv and eat ice cream. I wanted to shut off the lights and listen to the City. I wanted it to be April. No, no, no… Can’t do that. Too much to do.

    Speaking of which… There is a frozen smoked turkey in my freezer. When I open the door, that sweet wonderful smell of Texas mesquite comes rolling out, and it reminds me of BBQ’s as a kid, especially the ones in Summer. That is what is in my freezer, and I cannot wait until I can thaw that bird and warm it in the oven. Have I mentioned that Thanksgiving is my favorite holiday?