Tag: #Food

  • 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

  • ODDS and ENDS: Coffee, Tea, and Cookies

    (Oh, to feel love’s sting…)

    I have loved coffee for as long as I can remember. As a kid, coffee was the key to adulthood; it’s what all grownups did in the morning – drank coffee and ate breakfast, or complained about what their day was going to be like. I can see my parents, coffee cup in hand, watching me and my brothers opening Christmas gifts. It’s what my Uncle Ron drank all the time, especially when he would visit and smoke his pipe – the only person who was allowed to smoke in our house. I got my first coffee mug on Valentine’s Day, when I was in the 6th Grade. It was a corny mug that had a heart shaped handle and said “The Luv Mug” on it. My Ma gave it to me. I was the only twelve year old who was drinking coffee and reading the paper before school. I’m not the type of person who gets a headache if they don’t have their coffee in the morning, and I am also the type of person who can drink coffee all day, and it doesn’t affect my sleep, but I am the type of person that if I don’t drink coffee in the morning then I feel like the day isn’t right.

    Over the last two years, I have started drinking tea in the afternoon. Actually, 4pm to be precise, and only from October to March. You know, the cold months around here. I don’t know why I started doing it, and it would be easy to throw my wife under the bus on this one, as she does like a peach tea from time to time. But I got a box of Black English Tea, made a cup with a little milk and sugar, and it became rather satisfying in the afternoon. I even have a specific mug that I use for my tea. Funny how before, I only viewed tea as something that one drank when they sick, like had the flu. Tea was like coffee, but not as strong, so it was more water and less caffeine, you know, what sick people need.

    I have to go to Trader Joe’s today (Woop! Woop! On 125th!) to pick up a few things for the weekend. I know I shouldn’t do it, but I will buy a bucket of cookies. I woke up this morning knowing, to my core, that I would walk into that store, and get that plastic container of chocolate-chip cookies, and eat most of them over the next two days. For no other reason than I want to. I have been good about going to the gym, and sticking to my running two miles three days a week, and I started to notice that my shirts and pants aren’t so tight, and my energy has been up, and I do feel more focused. And I am focused on eating cookies all weekend long.

  • ODDS and ENDS: Doomscrolling is Back, My Picked Apple Goal, and Letting Go

    (I didn’t say no, but that’s not a yes…)

    I am back to my old doomscrolling ways, like it was October 2020. Oh, and this has 100% to do with the 2024 Election. The nerves have started kicking up again, and I keep scrolling on all the platforms looking for something to make me feel better, help me relax, and tell me that everything is going to be okay because the rest of America would never do what I think the polls are hinting that they might do and plunge us into another four years of orange chaos!!! If I learned anything about the internet, if you search long and hard enough, you will find what you are looking for.

    We went apple picking last weekend, and I even wrote blog about it, AND I even got a weird comment about it, which I think was snarky and sarcastic. As what happens with apple picking, you bring a shit ton of apples home. The wife does a good job of making a couple of deserts from the apples, and we put apples in the kid’s lunch, which she claims that she eats, or someone eats. Yet, year after year, we have to throw away some of our apples because they have sat on the counter too long, and are starting to rot. This year, we made a pact in our home to collect fewer apples, in the hopes that we will be less wasteful. And damn it, I’m holding to that; I will eat an apple a day, maybe two even, not just to avoid going to the doctor, but to do my part in ensuring that we eat every stinking apple that we selected from a farm in upstate New York!

    So what is the difference in giving up, and letting something go? If you give up you’re a quitter, if you let it go, then you are practicing self-care? There is a fine line there. But when this question pops into my head, this is the scene that plays out…

  • Japanese Curry and the Fun of Trying New Foods

    YouTube is now the devil in my home. I say that because I find myself watching YouTube videos before I head off the bed. It started simple; I would watch rounds of different disc golf tournaments or Bad Movie Bible videos. Then somehow the algorithm figured out that I am curious about making Japanese food.

    The cooking video that Google decided that I needed to see was this guy:

    I respect Kenji’s cooking show and the recipe he put forth. I do draw an exception with putting raisins in curry, or any food that isn’t trail mix. It’s just gross people, always has been, always will.

    Like I said, not sure how I got to this video, but am I glad that I arrived, because now I have to make my own. As luck would have it, the local H-Mart carried the curry powder that Kenji used in his video, so later this week, I will give his recipe a try… except no raisins. Honestly, it’s just a bad idea.


    The great thing is that my kid is game for this. I don’t know how we did this, but we have a kid that is willing to try new foods, no questions asked. When I was her age, what my mom prepared us was pretty middle of the road, Midwestern American food. Nothing crazy or surprising, as most of the recipes my mom followed either came from Betty Crocker, or her mom, or her mother-in-law. Later in life, both of my folks became much more adventurous with food. Probably because they didn’t haver to feed three boys anymore.

    I was lucky enough to make great friends in college, who were from all over the world, or had at least traveled around the world. It was positive peer-pressure, as I didn’t want to look like the unrefined yokel who was afraid to try sushi, or Indian food, or the Mongolian grill, or the new Pho place that opened up down the street from campus. And it also helped that I started dating a gal who was a trained chef, and trying new foods was like her whole thing. And then I married her, so that kind’a sealed my fate.

    Point here, I guess, is that I’m going to try my hand at making Japanese curry. I am very fortunate that I have a wife and kid that encourage me to try my hand at creating these dishes, as they are very open to trying them. Oh, and I have really great friends that forced me out of my culinary comfort zone twenty years ago.

    Just, no raisins please.

  • Making a Sauce

    I think I was like most people, in that I had dabbled in cooking. Before Covid, I had a few solid dishes that I knew I could make which would come out great, and then the rest of the time, I was serviceable in the kitchen. Let’s just say, I never cut off a finger.

    Now that we are in the land of Covid, I like most people, started spending more time in the kitchen; cooking, planning and prepping meals. I didn’t get all bread crazy, but I started taking a more active role in helping out with food. When it became clear that I was going to be a stay at home parent for the foreseeable future, I started taking cooking and food prep more seriously.

    My friend, Erin, writes a really great food blog, BIG SIS LITTLE DISH, which I visit for ideas and to get inspiration. It also helps that my wife is a trained chef, and spent several years working in professional kitchens around NYC. If I am in the middle of a recipe and get lost, I can call on the wife to help me out.

    I have been at it for six months now, and last night, I needed to make a gravy to go with dinner. I took 3 tablespoons of butter, and melted it in a pan. Then I added an equal part of flour to the melted butter, and stirred the mixture with a wooden spoons. When the rue was a good color, I whisked in a cup of homemade chicken stock, a little at a time. Once the stock was incorporated with the rue, I whisked in salt, pepper, and dried thyme. The last part I added was about a quarter cup of cream, stirred it in, and lowered the temperature to a simmer so the gravy would thicken up.

    I made this gravy all from memory with ingredients that I now always have on hand. I had a deep feeling of satisfaction that I could just “whip this up,” and make a sauce that would complete a meal. I had unlocked a new life skill, and I guess I realized the wholesome fulfillment of being able to provide a good meal for my family.