Notes to self:
Self- for successful cooking at Thanksgiving in the future try to have fewer than 55 items on the menu for the week, 40 of which were new recipes I’ve never tried before.
Self- Don’t renovate the kitchen two days before a major holiday when 6 guests are coming to Thanksgiving dinner.
Attempted and the Result
My eyes are always bigger than my stomach and I seem to always be thinking about what I can accomplish with energy and dexterity I had 15 years ago. The following are the dishes I scheduled to cook for the holiday week. Some were good, some bad, and some were memorable. Click on the links for the recipes:
Spinach Balls – These looked great and weren’t too hard to make. I substituted Panko bread crumbs for the All Brand Buds – the buds looked too much like kibble. I sauteed fresh spinach instead of using frozen and I also made my own croutons instead of using stuffing mix.
I screwed up by cooking them too long and some were burned and some were ok.
The mustard dip was great if you make your own ranch dressing. I’d do these again and not cook them to death. They did hold together well.
I made the balls with a small scoop and they were easy.
Mario Batali’s Stuffed Cabbage – This is a killer, must do and remember type of recipe. The instructions include a “how to” on how to make the leaves soft enough to fold easily and was perfect and easy.
The recipe is vegetarian, but you could leave out the cheese and make it vegan pretty easily, or add meat and have a great dish too. I substituted grated white cheddar cheese for the ricotta and Pecorino and it was very nice. Don’t use tooth picks to hold the packets together, I didn’t. Just roll them up and turn them seam down on the cooking sheet.
Drizzle a little olive oil on the outside before baking and sprinkle with Panko bread crumbs for a little crunch. I’m using some sesame seeds next time.
Every one will love this dish with freshly made tomato sauce.
Upside Down Potato and Onion Tart – This is the best dish of the week. It was gone in 60 sec, just like the movie.
I made this one exactly like the recipe called for, cutting my onions and potatoes on a mandolin slicer, which made it faster but wasn’t necessary.
Use a 9 inch, deep-sided, cast-iron skillet and everything will fit nicely. This can be cooked a little in advance. I did and when it came time to flip it onto a serving plate I had to warm the bottom and run a knife around the side of the skillet to release it from the pan, but it came out perfectly.
The tart will cut neatly using a pizza wheel. Everyone will wonder why you didn’t make two.
I only recommend that you make sure you have another pan under the skillet when you put it into the oven to catch spill over and avoid filling the kitchen with smoke.
Turkey number 1 – the rotisserie turkey is always a winner. We have a Ronco standard rotisserie oven that gets used 3, sometimes 4 or 5 times a week. I use it for everything from meat to vegetables. The turkey gets brined with a 1/2 cup of sugar and 1/2 cup of salt to every 2 gals of water, over night. You don’t really have to do the brine with the rotisserie as it distributes the juices and always leaves a juicy result. I dry the bird and rub it with olive oil, then sprinkle liberally with McCormick’s lemon-pepper. That’s it. This bird was a 13 pounder so I cooked it for 3 hours and 15 mins, then rotated without heat to redistribute the juices for 20 mins. Easy. It pulls apart.
Turkey number 2, the de-boned stuffed turkey – My first de-boning of a turkey, went as well as could be expected. No skin tears or bone fragments. I cheated a little and left the wing and leg bones intact to better represent a whole turkey. The stuffing was my own mix of rice, whole hard cooked eggs, spinach, arugula, mushrooms, dried fruit and nuts. The eggs were mostly for presentation when the bird was sliced, but I should have added 2 or 3 raw eggs to the mix to bind the stuffing more. When it was cut the stuffing kind of fell out. The second picture shows the sliced bird. I was able to eat the stuffing which was great. Nice and moist. Everyone loved the turkey and it would have been a star if it hadn’t been for the rotisserie turkey.
The winner is!! Pretzel rolls – this recipe got the most raves of all. We had these with a nice potato soup that I made last week and Darlene doctored. Chopped turkey was optional to add to the soup. These rolls were easy to make. They only have to rise about an hour and they you poach them in a salt/soda bath to make a pretzel like crust before baking them for 20 mins. Crust on outside, doughy on the inside. Great with butter or dipped in the soup. I’ll be making these once a month at least.
Thought I’d show you one of the desserts. This is a double layer cheese cake with pistachio nuts on the outside and dried cherries and fresh blackberries on top. Mine isn’t as pretty as the recipe, which was only one layer, but it was good. I didn’t chop the nuts, so mine didn’t cover as well as the recipe’s and I changed the berries too. My mother and I jointly made this cake using an old standard Philadelphia cheese cake recipe that is a never fail recipe. It is so rich that only a small piece with satisfy even the sweetest of tooths.
More successes and failures on my next post – jughandle