Monday, November 22, 2010

Pass the Turkey Please!

So, we are headed to my family dinner for the actual holiday meal, but I always have to cook my own Thanksgiving bird at home. I love spending the weeks before Thanksgiving watch the marathons of shows on The Food Network and browsing the internet and my cookbooks for new recipes to try. So, I made my dinner this past weekend and here was the menu:

White Wine and Butter Basted Turkey
stuffed with Sage and Mushroom Stuffing
Mashed Potatoes and Gravy
Roasted Root Vegetables
Green Bean Casserole
Cranberry Orange Relish
Apple Caramel Cake

With the exception of the dessert...I do not really dig baking...everything was from scratch of course, as it should be, for the holidays. Here is a sampling of a few things in more detail...

White Wine and Butter Basted Turkey
I make a different turkey recipe every year, just to try something different. However, this year I made Martha Stewart's Cheesecloth Turkey and I may be hooked. It was to die for juicy and delicious and one of the most brown and beautiful birdies I think I ever did see.

First, wash your bird, inside and out. Stuff the cavity and the neck cavity. Secure the neck flap and tie up your bird.

Before doing all this to your turkey you'll want to simmer three sticks of butter and a bottle of white wine on the stove top. Soaking a piece of cheesecloth(big enough to cover your breast, not yours, the turkey's...and the tops of the legs.
Season your turkey with salt and pepper and then cover it with the cheesecloth.

Roast your bird at 325 for three hours, basting with the butter/wine mixture every half hour. Remove from oven to remove cheesecloth. Your cheesecloth will be black! Don't be alarmed...

Baste with the turkey drippings...bake another hour or until done, basting with drippings every half hour.

Roasted Root Vegetables

Cranberry Orange Relish

Apple Caramel Cake

Thursday, November 18, 2010

Korean Beef Bulgogi and Sauteed Bok Choy

While this STILL did not turn out as good as the Bulgogi I've had at the Korean restaurant, it was quite tasty just the same.

Korean Bulgogi
Cut beef sirloin into strips and marinate in a combination of pear juice and white wine and black pepper for 30 minutes. Next add soy sauce, sugar, sesame oil, sesame seeds, garlic and green onions. Then marinate at least two hours and up to overnight.

Heat sesame oil in a wok and saute mushrooms and onions. Next add beef mixture and stir fry until done. Bring to a boil and then turn to low. Add a corn starch slurry to sauce and then simmer until thickened. Serve over rice.

On the side I sauteed bok choy in sesame oil with some fresh minced garlic and a splash of rice wine vinegar.