Saturday, November 27, 2010
Thursday, November 25, 2010
- Cranberry sauce
- Rolls or a crispy, bakery fresh country loaf
- Green veggies (green beans, peas etc)
- Let the drippings come to room temperature. Note: If you have the time, refrigerate the broth first. This will bring the fat to the surface, allowing you to skim off the excess. You will need to heat your broth slightly before you begin to make your gravy.
- Drain the juice from your cooking bag or roasting pan into a measuring cup. Skim off any excess fat that rises to the top.
- Add enough chicken broth to make 2 cups of broth and drippings. Check for seasoning. Add to a sauce pot, off the heat.
- In a small bowl whisk 2 tablespoons of flour with 2 tablespoons of water until smooth.
- Off the heat, add the flour mixture to the broth. Whisk until combined. Turn the heat to medium-low, stirring constantly. Note: This is a pivotal step, if you do not stir the gravy constantly it will form lumps.
- Once the broth has thickened sufficiently, season to taste and continue stirring for a minute. Then remove the gravy from the heat.
Monday, November 22, 2010
+ some other salad that doesn't have goat cheese:
- wash and dry the lettuce. Slice the red onion and store with the chopped lettuce the night before, either in a zip lock or an air tight container with a paper towel.
- Toast the pecans, cooling them and leaving them at room temperature.
- Drain and slice the beets, and store in the fridge.
- Measure out your olive oil and apple cider vinegar, or lemon juice, salt and pepper in a small jar or Tupperware. Store in the fridge. Just remember to shake before serving.
Thursday, November 18, 2010
+ baked sweet potatoes with cinnamon butter:
Saturday, November 13, 2010
+ Copper Pennies:
Tuesday, November 9, 2010
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1. Preheat the oven to 425.
2. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually, stir in the evaporated milk.
4. Pour the pie mixture into the pie shell.
5. Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 and continue baking 40-50 minutes or until a knife inserted in the center of the pie comes out clean.
6. Cool on a wire wrack for 2 hours. Serve cool or refrigerate.
Substitution: 1 3/4 teaspoon pumpkin pie spice
Saturday, November 6, 2010
Considering my first-ever published article was on pasture-raised turkeys, I think it only right that I take a moment to explore with you, briefly, the wide world of pasture-raised and heritage fowl. There is a movement among farmers today against the "conventional" methods used by the super producers of the poultry world. I like to think of it this way: how would I taste pumped full of antibiotics, barely able to scratch through my own excrement and living in almost constant darkness? If you're interested in finding a local provider of organic or pasture-raised fowl try Local Harvest for a helpful and informative guide to area farms and markets.
- Use the number of guests to decide how large your chicken should be. Remember, a serving is only a few ounces. For example, a 6-8 lbs chicken would easily feed a party of four.
- Buy the appropriately sized "oven bag" or "cooking bag" of your choice. The size will be determined by the weight of the bird.
- Place your open your cooking bag in a glass or aluminum baking dish, slightly larger than your chicken. Place 1/2 a tablespoon of flour inside the bag, shaking it around to lightly dust the interior. This will keep the skin from sticking.
- Thaw your fowl, at room temperature, if it is frozen. Never thaw and then refreeze poultry(or any meat as a rule of thumb). Remove the bird from its bag.
- Preheat your oven to 350.
- Some brands will leave the gizzard, giblets etc. in a small bag in the main cavity. Remove these, checking to make sure that the cavity is empty.
- Rinse the bird in cool water. Rinse the cavity thoroughly as well as underneath the wings and legs.
- Pat the bird dry. Using room temperature (or melted) butter, coat the underside of the bird and season with salt and pepper. Place the chicken (with the buttered underside on the bottom) in the cooking bag and butter the breast and wings (top side), and season.
- If you are going to fill the cavity with extra seasonings (sprigs of fresh rosemary, halved onions, apples or lemon slices) now would be the time. If not, secure the cooking bag using the tie provided, cutting slits in the bag to keep it from bursting.
- Consult the cooking guide provided with your oven bags and roast the chicken accordingly. Most cooking times will range from an hour and fifteen minutes to two hours.
Notes on turkeys: Roasting a turkey is, essentially, very similar to roasting a chicken. However, there are some subtle differences. Firstly, a turkey will have two cavities (one at the neck and one at the tail). The giblets, gizzard etc. could be located in either cavity so be sure to check that both are clear, and thoroughly rinsed. If your turkey is fairly large, you may need to remove one of your oven racks before preheating the oven to make space. Some turkeys will have a "button" that measures its internal temperature. When the turkey reaches a certain temperature the button will pop, signifying that is done. Not all turkeys will have the the timer "button", but even if yours does be vigilant. If the button pops and your bird has only been in the oven for thirty minutes, think again. When the turkey is sufficiently cooked the pan juices should be clear and the bird should be browned on top and bottom (the bottom will not be as golden as the top but it should not be pale). Bloody or pink turkey should never be eaten.
Wednesday, November 3, 2010
We at SPUDS believe that challenges are an important part of life before, during and after college. With this in mind, SPUDS will be entering the "Iron Foodie" competition being hosted by the Foodie Blogroll and Marx foods during the months of November and December. Only 25 contestants will be selected to receive the 8 "secret" ingredients so we're crossing our fingers. Interested? Check out the link at the bottom of the page (by November 5th) for more information.
SPUDS would love to know how your responses add up! Feel free to post your answers in the comment section.
1. Why do you want to compete in this challenge?
When college students get free food there is, traditionally, a lot of mindless gobbling. And, while some students will graduate to adulthood with the same pizza and beer based palate, I would like to give SPUDS students the opportunity to explore the wide and wild culinary possibilities provided by Marx Foods and ingredients like fluer de sal, Madagascar vanilla and passion fruit; flavors that rarely make it to the dining hall heat lamp.
2. Limitations of time/space not withstanding, whose kitchen would you like to spend the day in and why?
I'd love to spend the day with Anthony Bordain. He is my kitchen alter-ego, and therefor, exactly who I want to grow up to be in the kitchen. That, and he isn't the least bit afraid of chicken giblets.
3. What morsel are you most likely to swipe from family and friends' plates when they aren't looking?
Eel and avocado maki
4. Sum your childhood up in one meal.
Christmas breakfast: pumpkin pancakes, bacon, scrambled eggs, biscuits, orange juice and Mom's fruit salad
5. The one mainstream food you can't stand.
Call me small minded... but definitely SPAM.
Tuesday, November 2, 2010
Happy November SPUDS followers,
Delivery, again? Don't waste the perfect opportunity to enjoy the best, and easiest, recipes the season has to offer! It's happening, and we can't stop it: the holidays are here, and chocolate turkeys, foil pumpkins and smatterings of red and green ribbon abound as far as the eye can see. But, just because food icons across the country are preparing complicated menus for 12 doesn't mean penny-pinching college students can't enjoy a harvest potluck with friends. A neighboring college apartment held an annual Thanksgiving dinner, and when I say thanksgiving dinner I mean the whole kit and kaboodle: turkey, stuffing, macaroni & cheese etc etc. But, whether you are the host or just a humble guest, SPUDS can supply you with everything you need for an affordable, easy to do and delicious harvest menu, no matter where you're going. How, you ask?
- SPUDS recipes for the month of November will feature inexpensive, easy to find ingredients.
- Each recipe will have a "feature" ingredient prepared two different ways (that's two recipes per post!)
- Great tips on flawless techniques for homemade pie crusts, from-scratch gravy, and how-to's for roasting chickens and turkeys.
- Vegetarian options and substitutions.
- Food safe travel tips, helpful tools and ideas for leftovers.