Hello out there in 2009..............
After the Christmas holidays, it's great to be back at Restaurant Quality. Where the heck did the time go? And by that, I mean time to prepare Restaurant Quality food on a daily basis.
Christmas week was a blur ---- in both time passing and SNOW FALLING. Really got behind on
shopping because I did not want to slide through a stop sign on my way to get 'that just perfect gift'. But, as in all years past, it always gets done. And a great Christmas was had by all.
Christmas Eve was a noisy blast from the past: The Little Sweethearts, Numbers 1-4 were at our house, with their Mommy and Daddy. Reminded us of the days when what are now The Big Sweethearts were little. Also chiming in were Fabulous Daughter #2 and Fabulous Son #2, as well as Ms. Mequon. Ms. Mequon particularly enjoyed her partnership with Fabulous Son #2 in a Pictionary duel.
Food was casual: shredded turkey sandwiches, thai pork, taco dip, bacon wrapped waterchestnuts, mini pecan tarts and cherried butter cookies, just to mention some of the things on the table.
Christmas Day was quiet at our house (but not at The Nuthouse --- home of Little Sweethearts, Numbers 1-4). For dinner, we had an outstandingly prepared standing rib roast. Will be posting the simple recipe in the days to come. It was a joint effort with Mr. Restaurant Quality; man, was it good. Lip smackin'........
After Christmas, a mad rush to 'de-decorate' the house and get ready to go to warmth and sunshine, from where I write this.
Spent today taking care of Little Sweetheart #5, all four months of her. What a doll!!!
So, now I am enjoying the traditional post babysitting glass of wine. And, with that glass of wine, I raise it to all of you (I just did), and wish you a happy, healthy, prosperous New Year. May 2009 bring you what you wish upon a star for.....................
Monday, January 5, 2009
Tuesday, December 23, 2008
Merry Christmas
It's Chrismas Eve's Eve. We are betwixt and between snow storms. Thank you to Mr. Restaurant Quality for being my driver this morning, for a last minute dash to the Mall. (I have come to detest driving when it is snowing.)
Life is coming at me about 75 miles per hour, so no time to tell you of some of the great new recipes I've come across. Lots of time for that in January.
Tomorrow, we'll retrieve Fabulous Daughter #2 from the train station. Happy to have her home for the long Christmas weekend.
Then, in the evening, The Little Sweethearts (1-4) and their Daddy and Mommy will be at our house, along with Fabulous Son #2 and another long time member of the family, Ms. River Forest Drive. Much merriment will ensue.
It's a casual food night: Fabulous Son #1 will bring his turkey sandwiches (shredded turkey). I'll make taco dip, bacon wrapped waterchestnuts, vegie salad. Ms. River Forest Drive is bringing shrimp. Lots of good eating, coming our way. And, of course, a few of the well-iced well-proportioned old fashioneds (it wouldn't be Christmas without them).
We'll miss Fabulous Daughter #1, Fabulous Son-in-law #1, and Little Sweetheart #5. They'll be enjoying Christmas, while wearing shorts and NOT shoveling anything.
Christmas Day will find Mr. Restaurant Quality preparing prime rib. I'll make baked potatoes, garlic green beans, blueberry muffins, and Boder's pie (chocolate crust, filled with mint ice cream). FD #2 and FS #2 will be here, still in a gift-induced trance. A very nice, relaxing day is anticipated by all.
Wishing you all a very Merry Christmas. And, if you can, listen to Mannheim Steamroller's Silent Night.....it will soothe your soul.
Life is coming at me about 75 miles per hour, so no time to tell you of some of the great new recipes I've come across. Lots of time for that in January.
Tomorrow, we'll retrieve Fabulous Daughter #2 from the train station. Happy to have her home for the long Christmas weekend.
Then, in the evening, The Little Sweethearts (1-4) and their Daddy and Mommy will be at our house, along with Fabulous Son #2 and another long time member of the family, Ms. River Forest Drive. Much merriment will ensue.
It's a casual food night: Fabulous Son #1 will bring his turkey sandwiches (shredded turkey). I'll make taco dip, bacon wrapped waterchestnuts, vegie salad. Ms. River Forest Drive is bringing shrimp. Lots of good eating, coming our way. And, of course, a few of the well-iced well-proportioned old fashioneds (it wouldn't be Christmas without them).
We'll miss Fabulous Daughter #1, Fabulous Son-in-law #1, and Little Sweetheart #5. They'll be enjoying Christmas, while wearing shorts and NOT shoveling anything.
Christmas Day will find Mr. Restaurant Quality preparing prime rib. I'll make baked potatoes, garlic green beans, blueberry muffins, and Boder's pie (chocolate crust, filled with mint ice cream). FD #2 and FS #2 will be here, still in a gift-induced trance. A very nice, relaxing day is anticipated by all.
Wishing you all a very Merry Christmas. And, if you can, listen to Mannheim Steamroller's Silent Night.....it will soothe your soul.
Thursday, December 18, 2008
French Toast Souffle
As we all hunker down for 8"-12" (tonight, alone; not to mention what is coming this weekend), Fabulous Son #1 and Fabulous Daughter-In-Law #1 have asked for this recipe. They will be serving it on Christmas Morning to The Little Sweethearts, Numbers 1-4.
Very easy to prepare (the night before) and toss in the oven in the morning for 30 minutes. Your guests (and your family that you treat like guests) will LOVE it. Ms. Oconomowoc has served this quite abit, including at Sister Gifts last weekend.
Ok, everybody, Look At Me.......print this recipe!! You won't be disappointed.
French Toast Souffle, With Berries
1 loaf french bread, cut into about 3/4" slices
4 eggs, beaten
2 cups milk
1/4 cup sugar
1 T. vanilla extract
2/3 cup all purpose flour
1/3 cup packed light brown sugar
1/2 t. cinnamon
1/4 cup butter (1/2 stick)
1 cup fresh or frozen blueberries*
1 cup sliced strawberries, optional
9x13 pan, lightly buttered
Arrange bread slices in pan. 'Smush' to fill the entire pan. You may/may not use the entire loaf. Don't obsess over it.
In a large bowl, whisk together the eggs, milk, sugar and vanilla.
Slowly pour over the bread. Press lightly with the back of a large spoon to moisten the bread.
Cover with plastic wrap and chill in the fridge, overnight.
In a bowl, combine flour, brown sugar and cinnamon. Using pastry blender (or your hands, the 'original' pastry blender) cut in butter until pieces are the size of small peas. Cover; chill in fridge, overnight.**
In the morning, preheat oven to 350 degrees.
Remove the pan from the fridge, 30 minutes prior to baking.
Sprinkle the blueberries over the bread (which has now absorbed all the egg/milk mixture).
Sprinkle the flour/brown sugar/cinnamon mixture over the blueberries.
Bake, uncovered, at 350 degrees, for 25-30 minutes, or until knife inserted off-center comes out clean. You may need up to 40 minutes baking time.
Let stand for 5 minutes. Cut into desired size serving and top with strawberries.
* If using frozen blueberries (which I use), do NOT thaw. Use them directly out of the freezer.
** I don't 'cover' this mixture. I put it into a ziploc bag and place in the fridge.
Very easy to prepare (the night before) and toss in the oven in the morning for 30 minutes. Your guests (and your family that you treat like guests) will LOVE it. Ms. Oconomowoc has served this quite abit, including at Sister Gifts last weekend.
Ok, everybody, Look At Me.......print this recipe!! You won't be disappointed.
French Toast Souffle, With Berries
1 loaf french bread, cut into about 3/4" slices
4 eggs, beaten
2 cups milk
1/4 cup sugar
1 T. vanilla extract
2/3 cup all purpose flour
1/3 cup packed light brown sugar
1/2 t. cinnamon
1/4 cup butter (1/2 stick)
1 cup fresh or frozen blueberries*
1 cup sliced strawberries, optional
9x13 pan, lightly buttered
Arrange bread slices in pan. 'Smush' to fill the entire pan. You may/may not use the entire loaf. Don't obsess over it.
In a large bowl, whisk together the eggs, milk, sugar and vanilla.
Slowly pour over the bread. Press lightly with the back of a large spoon to moisten the bread.
Cover with plastic wrap and chill in the fridge, overnight.
In a bowl, combine flour, brown sugar and cinnamon. Using pastry blender (or your hands, the 'original' pastry blender) cut in butter until pieces are the size of small peas. Cover; chill in fridge, overnight.**
In the morning, preheat oven to 350 degrees.
Remove the pan from the fridge, 30 minutes prior to baking.
Sprinkle the blueberries over the bread (which has now absorbed all the egg/milk mixture).
Sprinkle the flour/brown sugar/cinnamon mixture over the blueberries.
Bake, uncovered, at 350 degrees, for 25-30 minutes, or until knife inserted off-center comes out clean. You may need up to 40 minutes baking time.
Let stand for 5 minutes. Cut into desired size serving and top with strawberries.
* If using frozen blueberries (which I use), do NOT thaw. Use them directly out of the freezer.
** I don't 'cover' this mixture. I put it into a ziploc bag and place in the fridge.
Sunday, December 14, 2008
Dad's Meatballs and Sauce
Well Hello,
Where have I been for 11 days? Can't believe it's been that long since I've sat down at Restaurant Quality.
'Tis the season to be very busy, as is everyone else. Have been to Chicago twice in the past 11 days ---- once to celebrate the birthday of Fabulous Daughter #2 and once on a fun-packed shopping trip with Ms. River Forest Drive (we met Fabulous Daughter #2 for lunch at Grand Lux Cafe). The open bar on the return bus trip made for a very pleasant travel experience! Had a few days of taking care of The Little Sweethearts (numbers 1-4; can they get any cuter?) On Friday, I kicked it into gear and accomplished quite abit of cyber shopping, with a trip to Mayfair thrown in at the end of the day. Yesterday, Sister Gifts and Ornament Exchange. Always a highlight of the Christmas Season. Seven sisters, daughters-in-law, nieces, and granddaughter gather for food, Bellinis and Mimosas (thank you, Nancy for the adult beverages and Peggy for hosting), gifts and ornaments. Today, watched the Packers become moot for the remainder of the season. I am praying to St. Anthony to help the Packers find their defense.
Back to Restaurant Quality....
This recipe comes at the request of Fabulous Daughter #1. Mr. Restaurant Quality is known for 'his' meatballs. When he's feeling the vibe, he'll make several dozen and freeze them in sauce. Fabulous Daughter #1 has depleted her freezer bounty and needs to make some, on her own. So, here's the recipe.
Mr. Restaurant Quality's Meatballs
This recipe is adapted from 'Grandma Maroni's' recipe, which was brought over from Italy.
1/2 pound ground chuck
1/2 pound ground pork*
1/2 cup ketchup
1/2 cup dried bread crumbs seasoned with 1 t. Italian seasoning
4 eggs
1/2 cup milk
3/4 cup grated romano cheese*
1 medium onion, diced
3 cloves garlic, diced
2 ounces finely chopped fresh Italian parsley leaves (eyeball it)
2 ounces finely chopped fresh basil leaves (eyeball it)
1 t. worcestershire sauce
Preheat oven to 350 degrees. Spray baking sheet with Pam.
Mix all ingredients thoroughly in large bowl. If mixture seems too loose to you, add some additional bread crumbs.
Roll meatballs loosely about the size of a golf ball. Place on baking sheet.
Bake for 35-40 minutes.
* If you cannot find fresh ground pork, use Italian sausage.
You can substitute the romano for parmigiano-reggiano cheese.
The Sauce
adapted from Giada's recipe
Olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 28 oz cans, crushed tomatoes.
2 t. Italian seasoning
Use a large pan.
Once around the pan with the olive oil.
Heat the oil and add the onion and garlic. Saute about 3 minutes, over low heat.
Add the tomatoes and Italian seasoning. Bring to a boil. Then, reduce to simmer and simmer for 1 hour.
Option: throw in a splash of red wine when you begin to simmer the sauce.
Where have I been for 11 days? Can't believe it's been that long since I've sat down at Restaurant Quality.
'Tis the season to be very busy, as is everyone else. Have been to Chicago twice in the past 11 days ---- once to celebrate the birthday of Fabulous Daughter #2 and once on a fun-packed shopping trip with Ms. River Forest Drive (we met Fabulous Daughter #2 for lunch at Grand Lux Cafe). The open bar on the return bus trip made for a very pleasant travel experience! Had a few days of taking care of The Little Sweethearts (numbers 1-4; can they get any cuter?) On Friday, I kicked it into gear and accomplished quite abit of cyber shopping, with a trip to Mayfair thrown in at the end of the day. Yesterday, Sister Gifts and Ornament Exchange. Always a highlight of the Christmas Season. Seven sisters, daughters-in-law, nieces, and granddaughter gather for food, Bellinis and Mimosas (thank you, Nancy for the adult beverages and Peggy for hosting), gifts and ornaments. Today, watched the Packers become moot for the remainder of the season. I am praying to St. Anthony to help the Packers find their defense.
Back to Restaurant Quality....
This recipe comes at the request of Fabulous Daughter #1. Mr. Restaurant Quality is known for 'his' meatballs. When he's feeling the vibe, he'll make several dozen and freeze them in sauce. Fabulous Daughter #1 has depleted her freezer bounty and needs to make some, on her own. So, here's the recipe.
Mr. Restaurant Quality's Meatballs
This recipe is adapted from 'Grandma Maroni's' recipe, which was brought over from Italy.
1/2 pound ground chuck
1/2 pound ground pork*
1/2 cup ketchup
1/2 cup dried bread crumbs seasoned with 1 t. Italian seasoning
4 eggs
1/2 cup milk
3/4 cup grated romano cheese*
1 medium onion, diced
3 cloves garlic, diced
2 ounces finely chopped fresh Italian parsley leaves (eyeball it)
2 ounces finely chopped fresh basil leaves (eyeball it)
1 t. worcestershire sauce
Preheat oven to 350 degrees. Spray baking sheet with Pam.
Mix all ingredients thoroughly in large bowl. If mixture seems too loose to you, add some additional bread crumbs.
Roll meatballs loosely about the size of a golf ball. Place on baking sheet.
Bake for 35-40 minutes.
* If you cannot find fresh ground pork, use Italian sausage.
You can substitute the romano for parmigiano-reggiano cheese.
The Sauce
adapted from Giada's recipe
Olive oil
1 medium onion, diced
3 cloves garlic, chopped
2 28 oz cans, crushed tomatoes.
2 t. Italian seasoning
Use a large pan.
Once around the pan with the olive oil.
Heat the oil and add the onion and garlic. Saute about 3 minutes, over low heat.
Add the tomatoes and Italian seasoning. Bring to a boil. Then, reduce to simmer and simmer for 1 hour.
Option: throw in a splash of red wine when you begin to simmer the sauce.
Wednesday, December 3, 2008
Cherried Butter Drops
Happy Birthday, Fabulous Daughter #2!
An addition to her birthday list were the cherry butter cookies I make. And, so she shall have them. We're driving down to Chicago this afternoon (stop snowing, please), and the cookies are cooling as I type this.
They are small (1-2 bites). The ingredients get dumped in the bowl, all at once (except for the cherries), and I mix them with my squeaky clean hands (cherries are then added). Really tasty, just ask Mr. Restaurant Quality or Sarah Ferris...............
Cherried Butter Drops
1 cup butter, softened
2 1/4 cup all purpose flour
3/4 cup powdered sugar
1/2 t. salt
1 t. vanilla extract
1 t. almond extract
1/2 cup finely chopped maraschino cherries
Preheat oven to 350 degrees.
Use ungreased cookie sheets (I use parchment paper on them).
In a large bowl, combine all ingredients, except cherries. Mix well; I use my hands. Will form a ball.
Add cherries and mix with your hands.
Form 3/4" balls (I use a cookie scoop). Place on cookie sheets.
Bake about 15 minutes.
My Notes: I made the first two pans and had a small amount of dough remaining (enough for about 8 cookies). I threw in about 1/4 cup of mini chocolate chips. Glad I did. I think you'd like that variation. For a full batch, throw in about 3/4 cup.
If you'd like, you can put a dab of frosting on the cookies. Whip up your favorite chocolate frosting or ganache and give these tasty babies a dunk.
An addition to her birthday list were the cherry butter cookies I make. And, so she shall have them. We're driving down to Chicago this afternoon (stop snowing, please), and the cookies are cooling as I type this.
They are small (1-2 bites). The ingredients get dumped in the bowl, all at once (except for the cherries), and I mix them with my squeaky clean hands (cherries are then added). Really tasty, just ask Mr. Restaurant Quality or Sarah Ferris...............
Cherried Butter Drops
1 cup butter, softened
2 1/4 cup all purpose flour
3/4 cup powdered sugar
1/2 t. salt
1 t. vanilla extract
1 t. almond extract
1/2 cup finely chopped maraschino cherries
Preheat oven to 350 degrees.
Use ungreased cookie sheets (I use parchment paper on them).
In a large bowl, combine all ingredients, except cherries. Mix well; I use my hands. Will form a ball.
Add cherries and mix with your hands.
Form 3/4" balls (I use a cookie scoop). Place on cookie sheets.
Bake about 15 minutes.
My Notes: I made the first two pans and had a small amount of dough remaining (enough for about 8 cookies). I threw in about 1/4 cup of mini chocolate chips. Glad I did. I think you'd like that variation. For a full batch, throw in about 3/4 cup.
If you'd like, you can put a dab of frosting on the cookies. Whip up your favorite chocolate frosting or ganache and give these tasty babies a dunk.
Friday, November 28, 2008
Herb-Roasted Turkey with Apple Cider Gravy
Thanksgiving --- I love it. Drinking coffee and making blueberry muffins, while watching the Macy's parade. Been doing that for the past 25 years.
But, that's just a small part of the T-giving prep in the Restaurant Quality kitchen. The main event is the turkey and gravy. Now, up to about four years ago, I 'just' roasted a turkey (and prayed to Miles Standish, patron saint of Thanksgiving dinner that the darn thing was not raw) and then I'd dump a package of turkey gravy mix into the pan drippings.
A couple of years ago, I started to read about 'that trendy brining' that everyone was talking about. Sounded much to 'chef-ish' to me. But, I tried it and I'll never make a turkey any other way (unless I try 'that trendy salting' that I read about this year). And, made from scratch gravy ---- I could never do that! Until I discovered this apple cider gravy recipe.
Yesterday, from around the table came a boatload (think Mayflower) of compliments. When #2 Son goes on and on about how good the gravy is, I know St. Barefoot Contessa has been watching over me.
These recipes come from Bon Appetit, five years ago.
I'll break it down into brining, herb butter and gravy, roasting. I roasted a 20 pound turkey, and the following recipe amounts worked well. I brine the turkey in a 5 gallon bucket (paint bucket) lined with 2 13 gallon plastic garbage bags (one inside the other).
16-20 pound turkey, with the neck and other stuff removed, of course. Reserve the neck for the roasting process.
The brining process begins on Tuesday (for Thanksgiving Day).
Brining
8 quarts cold water
2 cups kosher salt (don't let that amount of salt scare you)
8 bay leaves
2 T. black peppercorns
2 T. whole allspice
In a large pan, combine 1 quart water, salt, bay leaves, peppercorns, and allspice.
Stir, over medium heat, until salt dissolves. Remove from heat.
Add 1 quart water and cool to lukewarm.
Pour into the plastic bags.
Add the remaining 6 quarts water.
Submerge turkey in brine to cover completely; gather bags tightly to eliminate any air; tie bags closed. I used 'twisty ties'.
The brining turkey needs to be 'refrigerated'. Who has a refrig big enough for that? Solution: Place the bucket in the garage. Now, it's going to be very heavy. This is where Mr. Restaurant Quality comes in handy; well, it's one of the many ways Mr. Restaurant Quality comes in handy.
Turkey needs to brine for at least 18 hours and up to 20 hours.
When brining time is up, line a large roasting pan with 4 layers of paper towels.
Remove turkey from brine; drain well. Discard brine. Rinse turkey with tap water, and pat dry. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
Herb Butter and Gravy
3 T. minced fresh Italian parsley
3 T. minced fresh thyme*
3 T. minced fresh sage*
3 T. minced fresh marjoram*
1 t. minced fresh rosemary*
1 t. ground nutmeg
1 1/2 sticks butter, room temperature
* during the holidays, you can find 'poultry blend' fresh herbs in the produce section of the grocery store. You know, where you see the fresh herbs packaged and on a hanging display. The poultry blend contains thyme, sage, marjoram, rosemary. Buy one package of the poultry blend and mince all of it. Use the contents of one package, along with the parsley and nutmeg.
4 cups chicken broth
2 cups apple cider
3 T. all purpose flour
1/2 cup whipping cream
2 T. Calvados (apple brandy) or 'regular' brandy (from my old-fashioned stock)
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl.
Transfer 1/4 cup herb mixture to small bowl; mix in 1 stick of butter.
Combine broth and apple cider in heavy large saucepan.
Boil until reduced to 3 cups. Pour broth reduction in bowl. Melt remaining 1/2 stick butter in same saucepan, over med-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, brandy, and remaining herb mixture. Bring to boil; reduce heat to med-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often.
Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. If making ahead, cover and refrigerate. I 'covered' by placing plastic wrap directly on the surface of the herb butter and on the surface of the gravy base.)
Roasting
2 granny smith apples, quartered, cored
2 onions, quartered
1 cup apple cider
Preheat oven to 350 degrees
Remove turkey from refrig and remove from roasting pan.
Drain any accumulated juices from main cavity.
Discard paper towels from roasting pan.
Melt herb butter.
Brush bottom of roasting pan with some of the herb butter.
Return turkey to prepared pan.
Place some apple quarters and onion quarters in main cavity.
Tie legs together.
Brush remaining herb butter over turkey; sprinkle with pepper.
Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to the pan.
Roast turkey for 1 hour.
Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup apple cider. Continue roasting, basting every 30 minutes with pan juices. Total cooking time: about 3 1/2 hours. If using meat thermometer, roast until 175 degrees.
Cover turkey loosely with foil if browning too quickly. I've made this recipe twice and each time the turkey gets a gorgeous brown --- straight out of a food stylist textbook. But, I have had to cover with foil.
Transfer turkey to platter; cover with foil and let stand at least 30 minutes before carving. (This Fabulous Fowl needs to rest before showtime.)
Discard apples, onions, and turkey neck from pan.
Pour pan juices into large glass measure cup; spoon off fat from surface. Pour degreased juices into the gravy base and bring to boil over med-high heat, whisking occasionally. Boil until gravy thickens and is reduced to 3 1/2 cups. (Had to add about 3 T. flour to get it to thicken; I think I added too much of the pan juices. Ellen was in charge of the whisking and 'saved' the gravy.)
Season to taste with pepper.
Serve turkey with gravy.
But, that's just a small part of the T-giving prep in the Restaurant Quality kitchen. The main event is the turkey and gravy. Now, up to about four years ago, I 'just' roasted a turkey (and prayed to Miles Standish, patron saint of Thanksgiving dinner that the darn thing was not raw) and then I'd dump a package of turkey gravy mix into the pan drippings.
A couple of years ago, I started to read about 'that trendy brining' that everyone was talking about. Sounded much to 'chef-ish' to me. But, I tried it and I'll never make a turkey any other way (unless I try 'that trendy salting' that I read about this year). And, made from scratch gravy ---- I could never do that! Until I discovered this apple cider gravy recipe.
Yesterday, from around the table came a boatload (think Mayflower) of compliments. When #2 Son goes on and on about how good the gravy is, I know St. Barefoot Contessa has been watching over me.
These recipes come from Bon Appetit, five years ago.
I'll break it down into brining, herb butter and gravy, roasting. I roasted a 20 pound turkey, and the following recipe amounts worked well. I brine the turkey in a 5 gallon bucket (paint bucket) lined with 2 13 gallon plastic garbage bags (one inside the other).
16-20 pound turkey, with the neck and other stuff removed, of course. Reserve the neck for the roasting process.
The brining process begins on Tuesday (for Thanksgiving Day).
Brining
8 quarts cold water
2 cups kosher salt (don't let that amount of salt scare you)
8 bay leaves
2 T. black peppercorns
2 T. whole allspice
In a large pan, combine 1 quart water, salt, bay leaves, peppercorns, and allspice.
Stir, over medium heat, until salt dissolves. Remove from heat.
Add 1 quart water and cool to lukewarm.
Pour into the plastic bags.
Add the remaining 6 quarts water.
Submerge turkey in brine to cover completely; gather bags tightly to eliminate any air; tie bags closed. I used 'twisty ties'.
The brining turkey needs to be 'refrigerated'. Who has a refrig big enough for that? Solution: Place the bucket in the garage. Now, it's going to be very heavy. This is where Mr. Restaurant Quality comes in handy; well, it's one of the many ways Mr. Restaurant Quality comes in handy.
Turkey needs to brine for at least 18 hours and up to 20 hours.
When brining time is up, line a large roasting pan with 4 layers of paper towels.
Remove turkey from brine; drain well. Discard brine. Rinse turkey with tap water, and pat dry. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
Herb Butter and Gravy
3 T. minced fresh Italian parsley
3 T. minced fresh thyme*
3 T. minced fresh sage*
3 T. minced fresh marjoram*
1 t. minced fresh rosemary*
1 t. ground nutmeg
1 1/2 sticks butter, room temperature
* during the holidays, you can find 'poultry blend' fresh herbs in the produce section of the grocery store. You know, where you see the fresh herbs packaged and on a hanging display. The poultry blend contains thyme, sage, marjoram, rosemary. Buy one package of the poultry blend and mince all of it. Use the contents of one package, along with the parsley and nutmeg.
4 cups chicken broth
2 cups apple cider
3 T. all purpose flour
1/2 cup whipping cream
2 T. Calvados (apple brandy) or 'regular' brandy (from my old-fashioned stock)
Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl.
Transfer 1/4 cup herb mixture to small bowl; mix in 1 stick of butter.
Combine broth and apple cider in heavy large saucepan.
Boil until reduced to 3 cups. Pour broth reduction in bowl. Melt remaining 1/2 stick butter in same saucepan, over med-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, brandy, and remaining herb mixture. Bring to boil; reduce heat to med-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often.
Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. If making ahead, cover and refrigerate. I 'covered' by placing plastic wrap directly on the surface of the herb butter and on the surface of the gravy base.)
Roasting
2 granny smith apples, quartered, cored
2 onions, quartered
1 cup apple cider
Preheat oven to 350 degrees
Remove turkey from refrig and remove from roasting pan.
Drain any accumulated juices from main cavity.
Discard paper towels from roasting pan.
Melt herb butter.
Brush bottom of roasting pan with some of the herb butter.
Return turkey to prepared pan.
Place some apple quarters and onion quarters in main cavity.
Tie legs together.
Brush remaining herb butter over turkey; sprinkle with pepper.
Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to the pan.
Roast turkey for 1 hour.
Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup apple cider. Continue roasting, basting every 30 minutes with pan juices. Total cooking time: about 3 1/2 hours. If using meat thermometer, roast until 175 degrees.
Cover turkey loosely with foil if browning too quickly. I've made this recipe twice and each time the turkey gets a gorgeous brown --- straight out of a food stylist textbook. But, I have had to cover with foil.
Transfer turkey to platter; cover with foil and let stand at least 30 minutes before carving. (This Fabulous Fowl needs to rest before showtime.)
Discard apples, onions, and turkey neck from pan.
Pour pan juices into large glass measure cup; spoon off fat from surface. Pour degreased juices into the gravy base and bring to boil over med-high heat, whisking occasionally. Boil until gravy thickens and is reduced to 3 1/2 cups. (Had to add about 3 T. flour to get it to thicken; I think I added too much of the pan juices. Ellen was in charge of the whisking and 'saved' the gravy.)
Season to taste with pepper.
Serve turkey with gravy.
Joyce's Sugar Cookies
Sugar cookies that melt in your mouth ---- that's what this recipe produces.
They are called 'Joyce's' because they come from the recipe file of Joyce Schienbein, known to those of us who worked at Northwestern Mutual as the 'go to' baker for work life celebrations. Joyce is Cheryl's Mom (the Cheryl who inspired me to learn how to cook/bake).
These sugary disks are easy to make. Nothing fancy in the ingredients, but when you bite into one, maybe you'll say what the judge at the State Fair said: These cookies are exquisite.
Joyce's Sugar Cookies
1 Cup butter, softened
1 Cup vegetable oil (I use canola)
1 Cup sugar
1 Cup powdered sugar
1 t. salt
1 t. vanilla
2 eggs, room temperature
1 t. baking soda
4 Cups all purpose flour
1 t. cream of tartar
Sugar, for rolling
Preheat oven to 375 degrees.
Thoroughly cream butter, oil, and both sugars.
Add vanilla and eggs; beat thoroughly.
Sift all dry ingredients into the butter mixture. Stir to blend.
Chill dough. (I chill the dough for about 2 hours.)
Roll a teaspoon of dough into a ball. Roll ball in sugar. (I don't measure; I have a small cookie scoop I use.)
Place on parchment covered baking sheet.
Using the bottom of a glass, dipped in sugar, press down on the cookies.
Bake about 12 minutes. (I start watching them at 9 minutes; you don't want them to brown.)
They are called 'Joyce's' because they come from the recipe file of Joyce Schienbein, known to those of us who worked at Northwestern Mutual as the 'go to' baker for work life celebrations. Joyce is Cheryl's Mom (the Cheryl who inspired me to learn how to cook/bake).
These sugary disks are easy to make. Nothing fancy in the ingredients, but when you bite into one, maybe you'll say what the judge at the State Fair said: These cookies are exquisite.
Joyce's Sugar Cookies
1 Cup butter, softened
1 Cup vegetable oil (I use canola)
1 Cup sugar
1 Cup powdered sugar
1 t. salt
1 t. vanilla
2 eggs, room temperature
1 t. baking soda
4 Cups all purpose flour
1 t. cream of tartar
Sugar, for rolling
Preheat oven to 375 degrees.
Thoroughly cream butter, oil, and both sugars.
Add vanilla and eggs; beat thoroughly.
Sift all dry ingredients into the butter mixture. Stir to blend.
Chill dough. (I chill the dough for about 2 hours.)
Roll a teaspoon of dough into a ball. Roll ball in sugar. (I don't measure; I have a small cookie scoop I use.)
Place on parchment covered baking sheet.
Using the bottom of a glass, dipped in sugar, press down on the cookies.
Bake about 12 minutes. (I start watching them at 9 minutes; you don't want them to brown.)
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