What Is Cooking in Your Kitchen ?
Marilyn Sue McClintock
4 years ago
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What's Cook'in This Weekend?
Comments (43)"...but how can I make gravy ahead, when I use the pan drippings from the turkey?" Carol, you might take a look at this for make-ahead gravy. It's worth the time to make ahead...tasty and a stress reliever for turkey day. I've added some sprigs of thyme, sage and/or rosemary. Up to you. Make-Ahead Turkey Gravy 3 lbs turkey wings (or combination of wings, thighs, leg) 2 medium onions, peeled and quartered 1 cup water 8 cups chicken broth 3/4 cup chopped carrots 1/2 teaspoon dried thyme 3/4 cup flour 2 tablespoons butter 1/2 teaspoon pepper Salt, to taste Heat oven to 400. Arrange wings in a single layer in a large roasting pan. Scatter onions over top. Roast 1 1/4 hours until wings are browned. Put wings and onions in a 5-6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on the bottom. Add the brown bits to the pot. Add 6 cups broth (put remaining 2 cups in fridge) add carrot and thyme. Bring to a boil. Reduce heat and simmer, uncovered. 1 1/2 hours. Remove wings. Save wing meat for another use or discard. Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off broth and discard. (If time permits, refrigerate broth overnight to make fat skimming easier.) Whisk flour into remaining 2 cups broth until well blended. Bring broth in pot to a gentle boil. Whisk in flour/broth mixture and boil 3-4 minutes to thicken gravy and cook flour. Stir in butter and pepper. Add salt, to taste. Serve or freeze up to 6 months....See MoreWhat is Cooking This Weekend?
Comments (22)I made an Instant Pot Coq au Vin last night, with mashed potatoes and a baguette on the side. The Coq au Vin was good, but not great. As usual with the Instant Pot it seemed that the sauce was too thin and too bland. Its great that it cooks thing so quickly but since there is no tasting and adjusting as you go, and no reducing the sauce either its more important to get the ingredients right in the first place. The store bought "baguette" was simply blah....See MoreWhat is Cooking In Your Kitchen?
Comments (53)I had a bag of frozen shrimp in the freezer and I decided to make shrimp scampi with linguine. I already made some slaw and I also had some homemade pita bread today to make some garlic toast to go with it. I made the pita bread to have with my second batch of goat cheese that I made today. I'd never made pita bread (or flatbread for that matter) and I made this one on the stove-top in an iron skillet. The next time I make it I'm going to try baking it in the oven. I do this kind of experimental cooking when I'm tired of quilting or cleaning, etc. and there's no life out there anyway so I cook....See MoreWhat is Cooking in Your Kitchen This Week?
Comments (34)Amylou, I used to make a half (longwise) loaf of Vienna bread slathered with an olive, cheese, chopped egg, onion & can't remember what else spread. It really wasn't very appealing looking, but oh was it good! Now I have to see if I still have the recipe and make it again! I bought a gyros kit at Aldi and made that yesterday & shared with my DD. Not nearly as good as the local shop, but way less expensive and decent - I used cherry tomatoes (my last), red peppers, thin sliced zucchini and arugula on the side. Today I started using the ham that I found on deep discount that has been taking up space in the fridge. I sectioned it up, will keep some in the fridge for the next few day's meals, and freeze the rest - including the bone for bean soup later. I am going to make that apple pie that I have been wanting tomorrow - my incentive for getting all the blinds in the house wiped down and the fridge cleaned (I finished washing the windows yesterday). Making good progress on the fall cleaning....See Morerhizo_1 (North AL) zone 7
4 years agolast modified: 4 years agoMarilyn Sue McClintock thanked rhizo_1 (North AL) zone 7Marilyn Sue McClintock
4 years ago
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