Readers and Reading discussion
Reading Cookbooks etc.
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I would order the meal, so many places provide them and do it well. It hardly seems worth the time in the kitchen for that few. My question for the day is, "has anyone ever roasted one of those big "hotel rounds" that are seen on carving tables at restaurant buffets"? I want to do a couple for a church lunch but from what I can gather I'd have to get up at 4:00 am to get it done. Not happening.
Mod
Thanksgiving: I may be having as many as 14 or 11 that day. My brother is famous for not letting me know till the last minute. It will just be him and his 2 adult dtrs. as my SIL,a nurse is working that day. I order our turkey fresh from the local,small town market. Friends bring sides and my hubby does actual turkey and stuffing and cooking that. Plus gravy making. I polish silver,clean house,set the table and organize what serving dishes etc. we are going to use.I like Thanksgiving because we stopped going to my in-laws years ago as it took 6 hours to make a 3 hour journey. If my SIL is not going to be there to help my MIl out to dinner(my FIL always stays home,agoraphobic to a degree) I am going to look into one of those meal places who deliver in West Chester County NY to busy career woman and order them a dinner.
A huge round of beef, JoAnn, sometimes called a Steamship Round. I would order it from a restaurant supply place (Sysco) and get two at 20 pounds each. I'm thinking I will save it for a time when we serve an evening meal.
R, it sounds as though you & JoAnn are on top of T-Day this year. I've barely thought about it. My sister usually hosts her husband's family the Saturday before Thanksgiving Day but there have been major changes in the family, so i'm not sure what is happening. Since moving to Texas i've noticed that i need to remind the family the Big Day is approaching so we can make plans. Frankly, even that is a burden. Ordering a quality meal sounds exciting, however we have 9-10 people, which might get costly if others won't chip in. We'll see!
deborah, wishing Sue good luck with the round o'beef, which sounds neat!
Mod
I always get our pies there, no matter what I do about dinner. They are baked by the Hotel duPont bakery, the best bakery in the state.
Pies are the one part of the meal i don't mind making. Still, it might be nice to purchase some quality product, just to see what i can see.deborah
We will probably only be 9 for dinner this year and I am very fortunate in that both my daughters are excellent cooks and help prepare most of the meal. Of course, there is the shopping and organizing and cleaning to do, but Thanksgiving remains one of my favorite holidays.
Mod
Oh, Marcy, this sounds nice. Do your daughters live nearby?
I have decided to cook the meal. With two semi-picky eaters (my son and son-in-law) it is just easier to do this. I have already made a "game plan" to try to spread out the work over a couple of days. My daughter will be making two things, but with a newborn, I am not sure how much help she will be in the kitchen. We'll see.
I hate the cleanup afterwards.
Mod
One of the few magazines I get anymore is called "Cooks Country," and there is a companion show that runs on PBS. Done by the same people who do "Cooks Illustrated." Anyway, the issue I recently (October/November 09) received is just wonderful, and I would highly recommend it. What these people do, is that they look for dozens of recipes, and test them, then refine them so they taste better and are easier to prepare.
Inside this issue:
Turkey 101
Sweet Potato Casserole
Skillet Green Beans with Walnuts
Soft and chewy dinner rolls
Sausage and Cornbread Dressing
Old Fashioned Pecan Pie
Pumpkin Roll (kind of a cake)
Easy Cranberry Sauce
and the BEST: Make Ahead Turkey Gravy
and MANY more recipes, including 8 30 minute suppers, a taste test of canned chicken soup, and many more recipes and articles.
We learned a number of years ago to make our gravy 2 or 3 days early. It's so much easier than waiting until the bird comes out of the oven, and you can make plenty. There never seems to be enough, and now we have it even for left overs! Even if you order your TG dinner, it's easy to buy a couple of turkey legs and or thighs to make some extra REAL gravy. (Can you tell I'm a NUT about good gravy?:o)
CooksCountry.com
Maybe these recipes might help some of you who are not sure about cooking, or maybe you could make part and buy part.
Donna in Southern Maryland
JoAnn/QuAppelle wrote: Oh, Marcy, this sounds nice. Do your daughters live nearby?
One daughter lives nearby and the other flies in from Denver, usually coming in a day or two before for the preparations. She sends me a grocery list beforehand so that I can get all but the last-minute grocery shopping done way in advance.
Having Charlie there this year will start a whole new tradition for you, Joann. Our photos of the growing grandchildren at the Thanksgiving table mark many memories for us. My 3 yr old grandson screamed throughout his 1st appearance (colic?) and I cheerfully went and rocked him in the other room while others had dinner since we weren't living near them at the time and having him to myself was a rare treat.
Mod
One of the few magazines I get anymore is called "Cooks Country," and there is a companion show that runs on PBS. Done by the same people who do "Cooks Illustrated...."
I love this magazine and show. Do you like Cooks Country better than Cooks Illustrated? This edition of CC sounds great!
I know one thing I will not be having and that is rolls! The bread stuffing is enough bread for me, and I am a carb-lover!
We are ordering 4 pies for 5 people. LOL --- pumpkin, pecan, coconut custard, and strawberry rhubarb (if they have it). If not, apple caramel walnut.
I found a Women's Day recipe for making turkey gravy in advance using turkey wings, but I think legs would be better.
Mod
Your daughter in Denver sounds like a good and organized cook!
Charlie just started using a high chair this week so it will be nice to have him sitting with us. He has one of those Baby Safe Feeders http://www.babysafefeeder.com/ and just loves gumming his fruit. What a great invention.
We are looking forward to some new traditions. When my mother died 22 years ago, we sort of lost all sense of tradition and floundered for a few years. Then we started a new tradition with my BIL and his wife and large family. Then their daughter died suddenly 10 years ago and we have been floundering ever since. So this year will hopefully be the beginning of good new things.
Mod
I like them both, but I think I actually like Cook's Country better. I forgot to mention that if you go to the website, you can register to get a free copy of the magazine.
I have been a recipe collector for years, and have all the Southern Living Cookbooks, and lots from Taste of Home, Quick Cooking, and many Junior League Cookbooks I have collected from around the country. What I like about Cooks' COuntry is that they have done the testing for you. I have a pretty good eye for knowing if a recipe is going to be good or not, but as I get older, I'm running out of steam!
I will post the recipe for the Turkey Gravy in the next couple of days. This recipe actually calls for the turkey neck and giblets - minus the liver - but we have used both legs and thighs before. Once you do it this way, you will see how good it is, and really pretty easy. You'll understand the gravy making process, and it will 'demystify' it for you! (I'll let you in on a secret -- it's all in the roux!)
I'm happy for you that after floundering for a few years, you will once again start to make new traditions and memories. I understand. When my son Charlie went to Arizona for drug rehab almost 4 years ago, and his daughter moved away with her mother to Texas, we lost all desire to celebrate the Holidays. We are still lonely, but he is drug free, so we try to celebrate that.
Donna in Southern Maryland
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Oh, Donna, this brought tears to my eyes. Life is full of trade-offs and some are harder than others.....
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It is one of those books that I am reading a few pages at a time, and have been reading and enjoying it for a long time.
The Amazon reviewer has a good sense of humor...s/he writes: "Kimball probably grew up spending all of Christmas morning taking apart his presents to see how they worked. And he's never stopped.
Now he does it with food, sometimes with a big support staff and test kitchens, and sometimes at home. The Kitchen Detective is Kimball's home version of taking standard recipes apart and putting them back together again, often over and over and over again, until he gets to where he wants to be, or gets to what he wants to eat.
In 125 recipes and 290 or so well-illustrated pages you will learn why all salt is not the same; why that $80 cake pan isn't any better than its $4 cousin; why various ways of measuring flour can yield results that differ by as much as 25%.
Kimball's the guy in the back of the class asking the cooking teacher why she's adding cream of tartar to egg whites, and making her a little nuts because, truth be told, she doesn't know. The man takes no prisoners."
Donna, thanks for the idea of cooking the gravy ahead of Thanksgiving. Why the heck didn't that occur to me earlier?!JoAnn, i wish your family the best of joy in establishing new traditions. What a great way to begin for your grandson. Lucky family!
deborah
Well this year, if the weather holds, we are driving to Iowa to have dinner with my mom and brother. The problem we have is we will not decide until Monday. There is no way that I could get around on snowy sidewalks, and we sure dont want to be caught in a big storm. Our plans are to take a day & a half to drive, stay there Thursday and Friday and leave Saturday some time to leisurly drive back. I went to dr yesterday and I have to leave the splint on, part time until December. He says take it off during the day, exercise it and wear it at nite, or when I feel necessary. I am still wearing the sling when I leave the house or am going to be walking a lot.
Deb in ATL
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Deb, that sounds like a great plan! Glad you hear that you are on the road to recovery! Heal fast!
JoAnn, Chris Kimball is a wonder in the kitchen! You may find that gravy recipe in the book you have, but I will post it here for the others. Thanks for the kind words about our Charlie. I've learned that every family has it's sore spots. I struggle every day to live with ours with grace. But I have to admit, there's not a day t hat goes by that I dont'wish my boy was closer. I get to see him once a year if I'm lucky, and that's not near enough. I've only seen Sofia once in the 3 and a half years, and that's very hard too. But then I think about the 55 Americans that have lost their lives just in the past month, and I know I have nothing to complain about..........
Donna in Southern Maryland
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JoAnn/QuAppelle wrote: "Marcy wrote: "We will probably only be 9 for dinner this year and I am very fortunate in that both my daughters are excellent cooks and help prepare most of the meal. "Oh, Marcy, this sounds nic..."
Last year I started a new traditon and served food to the homeless; I baked 2 turkeys, stuffing and made 2 pumpkin pies too. My daughter usually hosts Thanksgivng but last year her inlaws did and that was my perfect OUT LOL. I plan on serving again this year- they start at 10 AM so can volunteer a few hours and then go to daughters for a family dinner or I can just stay and eat there. Like Donna, my son lives far away and I only see him once or twice a year-he will be here for 5 days December 9th so that wll be nice. My girls live close by so I see them frequently but youngest will probably be leaving the state after she finishes grad school. She's going to be a librarian!!
Donna in Southern Maryland wrote: "JoAnn asked: I love this magazine and show. Do you like Cooks Country better than Cooks Illustrated? This edition of CC sounds great!I like them both, but I think I actually like Cook's Country..."
I make my gravy with all purpose flour (Wondra in the can is really easy to use too)but some people find it easier to use cornstarch- no problem with lumps then! Occasionally I've had a few lumps and I just strain it and it tasted GRAND regardless. I'll be making a large amount ths year for the shelter and also, sweet potato pies which they requested last year.
Mod
I have used Wondra too Nancy, but usually when I am thickening. There are 2 ways that I know of to make gravy: one is to take the pan drippings, then add a mixture of four or cornstarch to water or broth, (make sure it is mixed thoroughly) and heat gently to thinken and bubble.
The other way is to make a 'roux.' Take equal parts butter and flour, and mix over medium heat until it is nice and brown - you must cook the flour or it will taste - doughy? uncooked? -- then add your broth as your stir with a whisk as it thickens. Yum!
As I understand it, Cornstarch is generally used in Chinese Cooking to make those sauces thicken. But they certainly work in gravy as well! :o)
Donna in Southern Maryland
Mod
Makes about 6 cups
This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Dried thyme may be substituted for fresh.
1 Tbsp vegetable oil
Reserved turkey neck and giblets, minus the liver
(Donna's note- cook the liver and feed it to the dog! Note 2: We have also used purchased turkey legs and/or thighs)
1 onion, chopped
4 cups low sodium chicken broth - they suggest Swanson Certified Organic free range
2 cups water
4 sprigs fresh thyme
1 bay leaf
4 Tbsp unsalted butter
6 Tbsp all purpose flour
Salt and pepper
1. Saute and soften. Heat oil in large saucepan over medium-high heat and brown giblets (no liver) and neck for 5 minutes. Add onion and cook until softened, about 3 minutes. Then reduce heat to low, cover, and simmer for 20 minutes.
2. Simmer and skim. Turn heat to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.
3. Strain and cool. Pour broth through fine mesh strainer. Discard solids. Broth can be made in advance and stored in the refig for 2 days.
4. Make roux. Melt butter in large saucepan over medium heat. Whisk in four. Cook, whisking constantly, until honey colored and fragrant, about 4 minutes.
5. Add broth. Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly. Simmer gravy, whisking constantly until thickened, about 5 minutes. Set aside, covered, until turkey is done. (Gravy can be refigerated, covered for 1 day.)
6. Defat and finish. Scrape up bits in roasting pan and pour drippings into a fat separator. Reheat gravy over medium heat until bubbling. Add defatted drippings. Simmer for 2 minutes until the gravy thickens. Season with salt and pepper to taste.
(Donna's note: if you like 'giblets' this is where I would add the chopped parts of the gizzard and heart or chopped pieces of turkey meat from the neck, legs or thighs)
They recommend as a Test Kitchen favorite the TRUDEAU Gravy Separator which costs about 10 dollars, if you don't have one. It has a built in strainer.
Well, I hope that helps you Ladies! This is a basic, but very good way to make gravy, and if you read the directions ahead of time, and follow them, you should have success. Just remember to whisk constantly when it says to. Don't walk away from the stove! Good luck!
Donna in Southern Maryland
Donna, thank you for the recipe & the entire idea. It sounds delicious.deborah
Donna in Southern Maryland wrote: " Make Ahead Turkey Gravy from Cook's County Magazine Makes about 6 cups
This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers. Leftovers can be refrigerated for up to 3 days..."
Thanks you for posting this, Donna. My son-in-law is usually the designated gravy maker in my family and I believe he has made his gravy just this way. He mostly does it last minute though, and I think this year we will switch to do-ahead!
Mod
I assume that in step 1, you use legs and/or thighs???
Mod
I cannot see the word WONDRA without thinking of my mother. That is all she ever used for gravies.
I always have a whisk handy when making any kind of sauce. It always gets rid of any lumps.
I guess I have always made gravy- my dad even liked hamburger gravy! It's no big deal to me; nor is cooking a turkey/stuffing/mashed potatoes or baking homemade pies. I'm 62 though and grew up in Iowa! No one ever considered not makng one's own pie crust so I learned from the best. My girls could care less! I cook several turkeys a year because I like the low fat content and price LOL.
Mod
I assume that in step 1, you use legs and/or thighs???
Yes, JoAnn, if you are making this before you get the turkey, or if you just want to make gravy, you'd add the meat in step one to flavor the broth.
Let me know it turns out!
Donna in Southern Maryland
Mod
The only thing I do not like about making gravy is the last-minute aspect, so Donna's recipe is perfect. I am not a last-minute kind of gal.
I make a great tomato gravy that we eat on WHITE BREAD!!! We have it once a year because it is so fattening since the bread MUST have butter on it! And you must eat at least 5 pieces. LOL
Mod
I am even older LOL -- but my mother never made pies, which is why I suppose I never was interested in making pie crusts. My mother was an amazing cookie baker. People paid her to make their Christmas cookies for them. I have never had any that were better than hers.
Mod
Needless to say, two quarts of this went into my basket. I will do the roux to thicken it. One thing I can cross off my list. I still may make some stock myself since I already bought the turkey legs. Unless you want me to mail them to you LOL LOL
Mod
Oh, JoAnn! How lucky you are! That's wonderful taht he does that, and I'm sure it tastes yummy. There's actually a lot of meat on t hose turkey legs, so you could even make Turkey Salad ==like Chicken Salad -- with them!
Just found out last night that my sister and her fella aren't leaving to go to FL until after TG. We had no plans and she didn't either, so we decided to have 'no plans' together. We'll come up with something we can share and do easily.....
Donna in Southern Maryland
I am envious that you all know how to make gravy. My mother has always done it and it never works for me. She is now 84 and I know she won't be around forever, but she can't seem to teach me how to do it. Maybe Donna's recipe is something I should study. But I can make a great roux for gumbo.For the first time in 4 or 5 years, I am not having my family (about 40 people) for Thanksgiving. Since my DH is now retired, and we can now travel on Thanksgiving (before he always had a big sale on Fri at the furniture store) , my wonderful first cousin offered to have it this year. It is such a nice GIFT to not have to worry about it! She lives up on Lookout Mountain, TN, so our biggest problem will be a 2 1/2 hour drive. I will probably take some pies and champagne. Easy.
My oldest daughter and her DH and 2 children won't be coming because this year Thanksgiving is his family's turn. That is OK with me because that means we get them for Christmas. My other daughter and her DH and Sarah Neal will be going with us. I just love Thanksgiving and getting to see all my cousins and their children. But it is sort of sad because now we are the "old people". But so far I so not feel decrepit!
Mod
Leslie, gravy is EASY! The trick is the roux. Just measure equal parts butter and flour and stir constantly until it is a rich brown. The recipe is a good one.
So glad you and your DH are able to travel this year. New traditions are good. We knew for sure we were the 'old people' when everyone who had called us 'the kids' had died. We still feel like kids inside, but now we are looked upon differently, and have to pass the stories and traditions to the new generations. Thanksgiving is a wonderful holiday. All the family without all the gift giving and decorating worries.
Donna in Southern Maryland
Donna in Southern Maryland wrote: "Thanksgiving is a wonderful holiday. All the family without all the gift giving and decorating worries."Donna, thank you! My mother always said T-Day was her favorite holiday but i never understood why. Your explanation did that for me. When i asked her she just talked about how simple the meal was, as she could do it in her sleep & have leftovers for days. It didn't make sense to me. However, the rush to buy gifts, decorate, and the other Christmas chores were something she disliked intensely. NOW i know! Again, thank you!
Leslie, enjoy your free Thanksgiving. What a gift! I admit to liking & disliking not being the hostess. The bustle is fun. Having everyone here is a joy, as most of our married lives it's been just us. And, of course, DH loves the leftovers. While i usually cook another turkey with trimmings meal so we have leftovers, it's just not the same as Real Thanksgiving Day leftovers. Go figure.
It appears we'll be in Dallas at my sister's house this holiday. I'm looking forward to it, as dad has agreed to travel that 20 minutes away. Hurrah!
deborah
I have never made gravy with butter- I do make a white sauce with it but I don't call that gravy. My DD was home as couple of days last week for a dental appointment and I made her chicken fried steak and gravy- I used the drippings from the pan though and added flour directly and then milk. She loved it. I've been collecting recipes and am ready to start making lists LOL. I also have a big cookie exchange in December and like to WOW the gals.
Mod
Nancy, you are absolutely right, of course! I was talking specifically about the kind of Turkey gravy you make if you do not have pan drippings to start with. The bottom line is - you have to have a fat and flour, then thin with water, broth, or,......milk! for cream gravy. Yum!
You also start the roux for white sauce the same, as for Mac and Cheese, say. You just don't brown the roux, before adding the milk and cheese.
Good luck with getting things ready to WOW the gals! I'm sure your efforts are appreciated! :o)
Donna in Southern Maryland
Donna in Southern Maryland wrote: "Nancy wrote: "I have never made gravy with butter- I do make a white sauce with it but I don't call that gravy. My DD was home as couple of days last week for a dental appointment and I made her c..."Yes, I just melt the butetr, add some flour and stir it and then the milk and cheeses; yum- I love fattening mac/cheese. I made some delicious cranberry bars last night using a whole package of fresh cranberries. They were more like a crisp though,
Mod
Oh, Nancy...you cannot leave us hanging like that. LOL Please post the recipe!!!!
What are grocers asking for cranberries in your neck of the woods? I bought some last week for $1.50 a bag because that was a dollar less than i paid last year. I suppose the days of getting them for under a dollar are gone, even as a loss leader.deborah, who misses experimenting with cheap cranberries!
Leslie, I didn't realize your DH had retired. Sweet! I so remember those Thanksgiving evenings when I was in retail. I decorated the store to the hilt but always waited so the crowd on "black Friday" would see it for the first time that morning. Thanksgiving night we spent at the store, hanging yards and yards of garland and white lights and hanging many wreaths and decorating trees. Fun but we were always tired and didn't get rest then until after New Year's Eve. I enjoyed retail but am glad to be done.It's been nine years and women still approach me and tell me they miss my store...amd ask where they can get some of our favorite brands.
Mod
I'll ask DH to check when he goes grocery shopping next, Deb. Don't you love fresh cranberries?! There's a very simple recipe on the bag that you can use to make your own Cranberry Sauce. We do; and use them in several other recipes. I love Cranberry/Nut Muffins!
BTW< Leslie, How is your DH's health? Haven't heard an update in awhile. I know you will enjoy him not having to work so much this year!!
Donna in Southern Maryland
Mod
a bag of cranberries, washed
one cup sugar (or to taste)
one orange, cut into eighths (skin and all)
Put everything in food processor and process until well-chopped. EAT!
I grew up with the canned cranberry stuff and generally only ate the requisite bite. DH created a recipe similar to yours, JoAnn, and i liked that more. (Sometimes he added a raw apple.) However, even though the following is not at all easy, i find it well worth the effort and would not consider it Thanksgiving in our household without it. (The first ingredient says it all!)1 cup bourbon
1/4 cup minced shallots
Grated zest of 1 orange
One 12-ounce package of fresh cranberries, picked over
1 cup sugar
1 teaspoon freshly ground pepper
Directions
In a small nonreactive saucepan, combine the bourbon, shallots and orange zest. Bring to a boil over moderate heat, then simmer, stirring occasionally, until the bourbon is reduced to a syrupy glaze, about 10 minutes.
Add the cranberries and sugar, stirring well until the sugar dissolves. Lower the heat slightly and simmer, uncovered, until most of the cranberries have burst, about 10 minutes.
Remove from the heat and stir in the pepper. Transfer to a bowl, let cool to room temperature, cover and refrigerate.
http://www.foodandwine.com/recipes/cr...
deborah
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Donna
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There will be 7 for supper, and everyone is bringing something. She is buying a Southern Maryland Stuffed Ham and frying Oysters. We are bringing a Smoked Turkey Breast and the Gravy (broth was made Sunday!) and home made Cranberry Sauce and our family famous Cole Slaw. My sister always asks for that.
I hope everyone has a safe and happy Thanksgiving, surrounded by the love of family and friends! And good food! (with GREAT Gravy!!! :o)
Donna in Southern Maryland
My family is gathering at my sister's home. DH & i will spend Thursday night, so we can imbibe a bit more than usual, as we like our T-Day wine. I'm in charge of traditional pies--pecan, pumpkin & buttermilk. Oh, i'll also be making my almost-dessert Sweet 'Taters with Gingersnap Streusel. Apparently i won't be making my cranberry sauce until after the Big Day & just for us. (Ok, i'll admit it--HURRAH!--more for us!)I hope everyone here has a lovely Thanksgiving Day with loved ones & friends. Enjoy!
deborah
My husband knows how much I dislike/dread cooking this meal and has already suggested that we order it from our country club. I am waiting to get the menu.
I know for sure we will not be going out to eat....we have done that in the past and it was disappointing.
Sue, I need you to inspire me! Actually, anyone's inspiration is welcome. I just hate to spend the whole day in the kitchen and be too tired to enjoy the people. And since I am so OCD, that is what I end up doing!