Ever read a magazine and come across some cheesy advertorial insert meant to trick you in to thinking these pages are still part of the magazine but they are really trying to get you to buy another set of pots you don't really need? Well, kudos to Bloomingdales who although they did not get me to run out to buy the Le Creuset cast iron oven this dish was featured in, they made it look enticing enough to try. These brussel sprouts were amazing! I served them for thanksgiving (see below for turkey) to rave reviews. And when uncle Duell says something is good, well....
2 pints brussel sprouts
1 teaspoon salt
1/2 cup chopped onion
1/2 teaspoon dry mustard
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon flour
1 cup sour cream
1 tablespoon brown sugar
Wash and trim sprouts and cut an x into the base of each. Place in boiling water 8-10 minutes until tender. In large pot saute the onion in butter until translucent. Stir in flour, brown sugar, salt and mustard. Add heavy cream and stir to combine. Cook until thickened and bubbly. Add sour cream and reduce heat to low. Add sprouts. Combine gently over low heat. Viola!
I modified a few things to make it easier but just as yummy.
Cranky Cook Aggravation Rating: * out of 5 stars
Easy and tasted tre French. Mami Susy is the master of the expensive tasting easy dish. Hope you like this mom.
Saturday, November 24, 2007
Thanksgiving Turkey (Tia Lulo's Recipe)
Legend has it that our cranky cook has only tasted two turkeys in his whole life worthy of his 5 stars. I agree.
So we searched high and low for the perfect combination of marinade for our first hosting of thanksgiving. We even took out the treasured "Cocinemos con Kristy" book. A cookbook sealed in a temperature controlled ziplock bag meant to preserve its yellowing cracking pages. It only comes out on special special occasions as it disintegrates every time. We started our experiment the Saturday prior to thanksgiving test cooking two turkeys. We attempted an organix free-range and a kosher bird. The kosher bird received the wine marinade and the organic bird got the beer base marinade. We also tried the high heat cooking method. Thank goodness we tested first. They came out ok, tasting like turkey and not much else. The cooking method though was a hit. Two 12 lb birds done in under 2 hrs. So, back to perfecting the marinade we went. We called in the reinforcements with a phone call to Aunt Lulo. "How much garlic did you add?" she asked as soon as she picked up. One head. She laughed. One cup apparently is more like it. So here is the revised recipe which was a hit! A delicious, moist and flavorful bird in 2 hrs. We ended up using Butterball and it worked famously. Here goes:
1 10-14 lb turkey
1 cup minced garlic (from jar)
2 cans of beer
1/2 cup of olive iol
2 cups of orange juice
1/2 cup of kosher salt
1 red onion
1 large white onion
1/4 cup pepper
2 tsp meat tenderizer
2 tbs oregano
3 tbs soy sauce
Wash and pat turkey dry. Pierce bird with large fork all over and in particular inside cavity for marinade to penetrate. Take all ingredients above and put in blender. Pour over and inside turkey, rubbing well. Refrigerate covered for 48 hrs. Turn over every 12 hrs and spread marinade with baster. On day of feast remove from refrigerator and marinade. Tie legs and fold wings behind breast. Place in roasting pan breast side up. Pre heat over to 450 degrees. Place in oven for approx 1 1/2-2 hrs depending on size of bird until thermometer placed in thigh reads 170 degrees. Take out and let sit for 30 minutes. Temperature will rise to 180. Carve and enjoy.
Cranky Cook aggravation rating: ** out of 5 stars
A breeze once we got the cooking method down and marinade was a cinch to make. Impressive for a thanksgiving first.
So we searched high and low for the perfect combination of marinade for our first hosting of thanksgiving. We even took out the treasured "Cocinemos con Kristy" book. A cookbook sealed in a temperature controlled ziplock bag meant to preserve its yellowing cracking pages. It only comes out on special special occasions as it disintegrates every time. We started our experiment the Saturday prior to thanksgiving test cooking two turkeys. We attempted an organix free-range and a kosher bird. The kosher bird received the wine marinade and the organic bird got the beer base marinade. We also tried the high heat cooking method. Thank goodness we tested first. They came out ok, tasting like turkey and not much else. The cooking method though was a hit. Two 12 lb birds done in under 2 hrs. So, back to perfecting the marinade we went. We called in the reinforcements with a phone call to Aunt Lulo. "How much garlic did you add?" she asked as soon as she picked up. One head. She laughed. One cup apparently is more like it. So here is the revised recipe which was a hit! A delicious, moist and flavorful bird in 2 hrs. We ended up using Butterball and it worked famously. Here goes:
1 10-14 lb turkey
1 cup minced garlic (from jar)
2 cans of beer
1/2 cup of olive iol
2 cups of orange juice
1/2 cup of kosher salt
1 red onion
1 large white onion
1/4 cup pepper
2 tsp meat tenderizer
2 tbs oregano
3 tbs soy sauce
Wash and pat turkey dry. Pierce bird with large fork all over and in particular inside cavity for marinade to penetrate. Take all ingredients above and put in blender. Pour over and inside turkey, rubbing well. Refrigerate covered for 48 hrs. Turn over every 12 hrs and spread marinade with baster. On day of feast remove from refrigerator and marinade. Tie legs and fold wings behind breast. Place in roasting pan breast side up. Pre heat over to 450 degrees. Place in oven for approx 1 1/2-2 hrs depending on size of bird until thermometer placed in thigh reads 170 degrees. Take out and let sit for 30 minutes. Temperature will rise to 180. Carve and enjoy.
Cranky Cook aggravation rating: ** out of 5 stars
A breeze once we got the cooking method down and marinade was a cinch to make. Impressive for a thanksgiving first.
Channa Masala (Chickpeas Masala)
We are on an indian food kick at the moment. There are a number of fantastic vegetarian options plus the girls love it. We are lucky to have two toddlers who have an affinity for strong flavors. You can add some heat (red chili powder) if you choose but we opted out because of the kids.
3 tbs vegetable or peanut oil
2 cans drained chick peas
1 can chopped tomatoes
1 large onion chopped
3 medium potatoes, peeled and chopped into bite-sized chunks (you can pre cook for faster results)
3 cloves garlic minced
1 one inch piece of ginger minced
2 tsp cumin seeds
1 tsp ground tumeric
2 tsp salt
2 tbs garam masala (store bought)
2 bay leaves
3 cups water
1/4 cup cilantro chopped
Pour 2 or 3 tablespoons of vegetable oil in a large pot. Heat over medium flame. Add cumin seeds and toast until popping. Add onion and cook until translucent. Add ginger and garlic. Stir fry for about 2 minutes. Add the chopped tomato with liquid on medium high heat for 5 more minutes and then add the spices: salt, garam masala, turmeric, bay leaves. Add cooked potatoes and cover simmering for about 10 minutes until potatoes are very soft. If you have not precooked then simmer until cooked through. Add the chickpeas and cover for another 10 minutes. Finally add clantro and mix through. Leave covered for 5 minutes. Serve over rice or with naan. For the meat lovers, we are trying some tandoori chicken in the oven next week to serve along side this dish. Stay tuned for that adventure in cooking...
The best thing about this recipe is that there are plenty of leftovers to reheat another day of the week.
Cranky Cook aggravation rating: ** out of 5 stars
The rating above has to do with the ease of cooking and hence the crankiness of the cook during preparation. No domestic disturbance to report on this one. hahahaha.
3 tbs vegetable or peanut oil
2 cans drained chick peas
1 can chopped tomatoes
1 large onion chopped
3 medium potatoes, peeled and chopped into bite-sized chunks (you can pre cook for faster results)
3 cloves garlic minced
1 one inch piece of ginger minced
2 tsp cumin seeds
1 tsp ground tumeric
2 tsp salt
2 tbs garam masala (store bought)
2 bay leaves
3 cups water
1/4 cup cilantro chopped
Pour 2 or 3 tablespoons of vegetable oil in a large pot. Heat over medium flame. Add cumin seeds and toast until popping. Add onion and cook until translucent. Add ginger and garlic. Stir fry for about 2 minutes. Add the chopped tomato with liquid on medium high heat for 5 more minutes and then add the spices: salt, garam masala, turmeric, bay leaves. Add cooked potatoes and cover simmering for about 10 minutes until potatoes are very soft. If you have not precooked then simmer until cooked through. Add the chickpeas and cover for another 10 minutes. Finally add clantro and mix through. Leave covered for 5 minutes. Serve over rice or with naan. For the meat lovers, we are trying some tandoori chicken in the oven next week to serve along side this dish. Stay tuned for that adventure in cooking...
The best thing about this recipe is that there are plenty of leftovers to reheat another day of the week.
Cranky Cook aggravation rating: ** out of 5 stars
The rating above has to do with the ease of cooking and hence the crankiness of the cook during preparation. No domestic disturbance to report on this one. hahahaha.
Broccoli and Cauliflower in Ginger Garlic Sauce
Two days after thanksgiving and we are definitely turkeyed and leftovered out. Back to eating healthily. Hubby still on the vegetarian kick (day 16). It's too cold to leave the house so on the hunt for what to make for lunch we defrosted some broccoli and cauliflower and decided on a stir fry. Here goes:
3 cups defrosted broccoli and cauliflower florets
2 cloves of chopped garlic
1/2 teaspoon chopped ginger
1 tbs sesame oil
3 tbs soy sauce
2 tbs vegetable stock
2 tbs water
2 tsp sugar
salt to taste (about 1tsp)
optional: 1 tsp corn starch mixed in 2 tbs of water (add at end to thicken sauce)
Stirfry garlic and ginger in sesame oil until fragrant. About 45 seconds. Add veggies, stock and water. Stir on high. Add salt to taste, sugar and soy sauce. Ta da! Smells awesome. Serve over brown rice. Enjoy.
The beauty of this dish is that for those of us who still partake in meat eating the same dish is easily made for all. Start by using 1 more tsp of oil to the recipe upfront to stir fry thinly sliced chicken or beef until cooked through. Remove and put aside. Then start the recipe as indicated above with jut the veggies. When done, add the meat to half of the serving above and you are all ready to eat at the same time.
Cranky Cook aggravation rating: * out of 5 stars
A breeze.
3 cups defrosted broccoli and cauliflower florets
2 cloves of chopped garlic
1/2 teaspoon chopped ginger
1 tbs sesame oil
3 tbs soy sauce
2 tbs vegetable stock
2 tbs water
2 tsp sugar
salt to taste (about 1tsp)
optional: 1 tsp corn starch mixed in 2 tbs of water (add at end to thicken sauce)
Stirfry garlic and ginger in sesame oil until fragrant. About 45 seconds. Add veggies, stock and water. Stir on high. Add salt to taste, sugar and soy sauce. Ta da! Smells awesome. Serve over brown rice. Enjoy.
The beauty of this dish is that for those of us who still partake in meat eating the same dish is easily made for all. Start by using 1 more tsp of oil to the recipe upfront to stir fry thinly sliced chicken or beef until cooked through. Remove and put aside. Then start the recipe as indicated above with jut the veggies. When done, add the meat to half of the serving above and you are all ready to eat at the same time.
Cranky Cook aggravation rating: * out of 5 stars
A breeze.
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