Tag: What’s Cooking

Nov 25

What’s Cooking: Don’t Throw That Turkey Carcass Out

An oldie but a goodie reposted from November 25, 2010 – TMC I know by tonight you will be sick if looking at the remnants of dinner, especially that turkey carcass because you aren’t done with it yet. I’m going to walk you through making turkey stock. First you will need a big pot, I …

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Nov 21

An Anthology of Turkey Day Helpful Hints and Recipes

Republished from November 18, 2012 because it’s that time of year again. Over the last couple of years I’ve shared some of the recipes that I served at the annual Turkey Feast. There have also been diaries about cooking the bird, whether or not to stuff it and suggestions about what to drink that will …

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Nov 19

What’s Cooking: Pan Gravy and Carving the Bird

One of the best parts of Thanksgiving dinner is the gravy made from the pan drippings. Here are Alton Brown’s directions for making a smooth, not greasy dressing. It’s actually pretty easy. Now the last task is carving the bird, for which you’ll thank yourself for investing in an electric knife. It really makes it …

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Nov 18

What’s Cooking: Turkey Technology

I don’t think I’ll ever stop wondering where the year went but here we are again five days before Thanksgiving. If you are going to tackle cooking a turkey for the first time or the umpteenth time, these instruction on Turkey Technology from Alton Browne should become your bible. The method is not only simple …

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May 05

What’s Cooking: Cinco de Mayo Quesadillas & Margaritas

Adapted from diary originally published on May 5, 2012, the 150th anniversary of defeat the French forces by the Mexican Army at the Battle of Puebla. It’s May and it’s getting warmer here in the northeast. Tomorrow is Cinquo de Mayo, the only battle that the Mexican army won in their war with the French. …

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Apr 16

What’s Cooking: Ham Bone

Republished from April 25, 2011 The holiday is over, besides the candy, you most likely have a refrigerator full of leftovers and one of them may be a ham bone. Don’t throw it out just yet, there is still another use for it, soup. Served with a salad and a hearty bread, these soups make …

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Apr 14

What’s Cooking: Baked Ham

Republished from Mar 29, 2013 Ham is salty. Whether its smoked or just fully cooked ham is salty. Since many people are trying to reduce the daily intake of salt, this is away to have your ham for Easter and eat your fill. I use chef Julia Child’s method to reduce the salt by boiling …

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Feb 09

French Toast Day in the Northeast

Yesterday, it felt like spring: sunny and temperatures in the 60’s. This morning, a foot of snow. The northeast is getting slammed with a fast moving snow storm with high winds, white out conditions and up to 3 inches of accumulation an hour. Good day to stay home if you can. If you can’t, be …

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Dec 23

Cranberry Canes

Hey, I’m doing last minute scrambling, why aren’t you? Seriously, these are a little late but not impossibly so if you get a wiggle on. This year our guest list is small and we’ve gone another direction for “friendship” gifts so there’s no urgency. But they are holiday tradition at my house, I enjoy them …

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Dec 23

What’s Cooking: Potato Latkes

Hanukkah starts at sundown this Tuesday evening, along with the lighting of the first candle and spinning dreidels, Potato Latkes are a must. Here is my favorite recipe Reposted from December 4, 2010 It isn’t Hanukkah without Potato Latkes, those wonderful, crispy pancakes of shredded potato and onion served with apple sauce. It’s lot easier …

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Dec 22

What’s Cooking: Crème Brûlée French Toast

Here’s something special for Christmas morning breakfast or brunch, Crème Brûlée French Toast, that can be prepared the night before and tossed in the oven with a pan of bacon at the same time.

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Dec 19

What’s Cooking: Sugarplum Bread

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations …

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