Sunday, November 30, 2008

Gravy All Done

Here is the finished product after making the base for our turkey gravy in advance. I scraped the fat off the top, which was easy because the base was cold. Then I put it in a pan over medium heat. Mixed about a quarter cup of flour in some water, and then whisked it in when the base got bubbly. I did add salt and pepper right before serving.
I did a bone-in turkey breast this Thanksgiving and I like the way it turned out. I always "turn" my turkey - rotating it every 25 minutes while it's cooking to make sure it's brown all over. I did rub this turkey with butter before cooking - that was the only seasoning.

Sunday, November 23, 2008


Now that I look at this picture, it kind of looks like pumpkin pie filling. It's really "gravy-to-be." I roasted two turkey wings, chopped onions, celery and garlic for about an hour. Then, simmered it all in some white wine and chicken broth, adding a little chopped thyme (still had some in the yard that was usable). I let the liquids reduce by about one-third. Then I removed the wings, and chopped up the meat for my spoiled rotten kitties. I then strained everything, mushing it to get all the juice. I threw away the vegetables and this is what is left. This will stay in the refrigerator until Thursday. I'll show you then how to finish up the gravy. It will be quick!

Wednesday, November 5, 2008

Butternut Squash Soup Experiment

Some butternut squash arrived in my "organic box" delivery last week, and my friend told me about a fabulous butternut squash soup she had recently. So, I gave it a try. I didn't have the exact recipe, so I did some research and experimented.

First, I roasted the squash. I cut it in half, poked some holes on both sides, brushed with a little oil, sprinkled with salt, pepper and a little sugar. I cooked the squash at 350 degrees for about 40 minutes, until it was soft. I only used the neck so I didn't have to deal with seeds.

I sauteed some chopped up carrots, celery and onion until it was all soft and caramelized. I scooped out the squash into my food processor, added the carrot mixture, and some chicken broth, salt, pepper, a little cayenne pepper, a little half and half, a piece of crisp bacon and a teaspoon of bacon grease. I swirled it around and then put it in a sauce pan to gently bubble until warm. Verdict? It was good! A little too much celery, I think, but really good.

Sunday, November 2, 2008

A Wine that Goes Perfect with...Popcorn?

My husband spotted this at the store, but he wasn't really tempted to buy it. Interesting marketing. I believe Indian Creek is a local winery. I also believe I have never thought to drink wine with popcorn. Has anyone tasted this chardonnay?