What’s for Dinner #425 2026
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Best turkey techniques
Comments (34)Talking about turkey breast for two...here's what I have done with good results: I was feeling under the weather with the flu one Christmas and as there were just the two of us for Christmas dinner I made a change and instead of buying a whole turkey, I bought a whole breast, which I roasted with an orange, onion, jam and thyme glaze. The results came out so tender and juicy that even I was surprised. I made a quick dressing which I cooked alongside in a separate dish and made a gravy from deglazing the pan with the vegetable water and a little help from a teaspoon each of Bisto gravy granules, Knorr dry onion soup, cornstarch and an Avecrem chicken stock cube. Served with brussels sprouts, peas, carrots, mashed potatoes and gravy. So this is what I did: Ingredients: 2 TBS sugarless apricot jam 1 heaping TBS dried thyme + a little more for sprinkling on top 1 teasp garlic powder fresh ground black pepper 2 TBS runny honey 2 TBS butter 1 orange 1 onion cut into 8ths Turkey breast weighing 1.360 kg (slightly under 3 lbs) 1. Preheat oven to 350F (I used 325F in my fan oven) 2. In small bowl, mix the jam, thyme and garlic powder to a paste. Spread all over the turkey breast. 3. Cut orange in half and squeeze some of the juice over the turkey, then cut orange into slices and arrange under and on top along with the slices of onion. 4. Cut butter into pieces and dot all over and under breast, then drizzle honey over all. 5. Grind black pepper over top and sprinkle on a little more dried thyme. 6. Cover with foil and roast 1 hour, then remove foil, baste once with juices and butter in pan and roast for another half hour (without foil) or until a thermometer inserted in thickest part of breast reads 170F. 7. Serve with turkey dressing, cranberry sauce and gravy. SharonCb...See Morecanadian recipes
Comments (23)The dumplings or doughboys as they are sometimes called are light and fluffy, not chewy by any means, and I don't remember sticky, unless like a beef stew with dumplings they are taken off the stove before their time is up. I have made the sticky kind by being too impatient but trial and error is how we learn. I am wondering if there wasn't enough of the berries under them in depth. I learned not to peek and even so after the recipe time sometimes they need a couple of extra minutes. Were you taking the lid off of the pot as you were checking to see they were not going to scorch? There are several secrets to making light dumplings. First, like biscuits, don't overmix the batter. Overmixing exercises the gluten in the flour and produces tough dumplings. A very important practice is to steam/simmer the dumplings. Keep the temperature of the stock to a low simmer. A rolling boil will cause the dumplings to break up. Covering the pot will keep the dumplings surrounded by steam as they cook, allowing them to absorb the necessary liquid. It is so important to keep the steam in, in fact, that you should cover the pot with a glass pie-plate or other see-through lid so that you can see how the dumplings are cooking without having to take off the lid. Once they look fluffy, take off the lid and use a clean toothpick or skewer to see if they are done (as you would for a cake if the toothpick comes out clean, the dumpling is done). Also, don't crowd the pan the dumplings need room to expand. Hope this makes sense....they are light in weight but I cannot describe them better maybe this picture from another cookbook, recipe may vary, will help. Here is a link that might be useful: cook book with pics of Blueberry Grunt...See MoreMy 60th Birthday Meal(s)… What Was I Thinking? : )
Comments (69)Sleevendog, the wonderful thing about belated Birthday well-wishes is that they extend the happiness : ) And thank you both (Islay, too) for the Charcuterie Definition. I didn’t know the French pronunciation, but doubt I’ll use it here, or even the word charcuterie. Most here would think me pretentious, which is silly as I like to use words correctly. So, does this mean if I make canadian bacon or pastrami (from pork), I can (temporarily) call myself a Charcutier? LOL! Well, I just might anyway! Sleevendog, thank you also for mentioning the free-edge/live-edge board. That was my gift to myself : ) I think it’s so beautiful! I often toss together a board (the bread board above was from an old restaurant, the charcuterie with live edge from Etsy) of cheeses, crackers, meats, apples, grapes… whatever I have on hand, for pre-dinner snacking, or lunch nibbling. I wanted a larger, prettier board than the bread board : ) Funny thing is, when I bought my first furniture, the area in which I lived had tons of furniture with free-edging/live edging (horizontal slice tree trunks, vertical slabs). And they were cheap! And huge! I bought a large one for my coffee table on a major budget. New! After a while, the area was over-saturated with them, and I couldn’t give mine away when upgrading. Truth! So when they first came out, it took me a while to not see them as ‘cheap’ stuff! I have learned a new appreciation… everything old is new again : ) I think it looks both rustic and fine, simultaneously. I am a wood grain lover. And while I have your attention, those flageolet beans? Amazing. We can’t stop eating them on salads. I’m making some with leftover too-salty ribs, shredded, and roasted tomatoes next. Mercurygirl, you sound like me, I’ve moved several plants, including roses. Hard to keep up with where they are until they leaf out or bloom! Naturegirl, you are most welcome! Edie, I have one of those rolling pins! So heavy! I am sure you can roll it out thin enough. I would recommend a few things… if using crackers for cheeses, don’t add cheese to the cracker dough, just make them as is, and perhaps toss in some dried herbs (the flavor of dried herbs does come through) as appropriate. If serving with a soup, or alone, cheese tastes wonderful : ) Annie, don’t do what I did, though, and over prep/cook! I was feeling a bit frazzled by the time the day rolled around! But yes, making lots of nibbles satisfies everyone. And they can be easy ones. BTW, your hummus was wonderful! Thank you! I froze some, and hope that’s ok....See MoreWhat's for Dinner #390 2021
Comments (104)Sleevendog, I can never get roasted garbanzos right. They are either so hard you'll break your teeth, or they are too mushy in the middle, I can't seem to hit a middle ground. (sigh) And, like you, anything I find that has managed to evade my freezer raids and has gotten old/freezer burned, just becomes dog food. Molly is always happy to help out, LOL. Lynda, that bread looks amazing, nice and crispy. I love the chewy crusts. Your salmon looks really good too, is that a butter sauce? Jasdip, what are you going to do with all those chicken legs? Neely, thanks for the explanation on the sweet potato fries. I like your blue and white plates, I notice them whenever you use them. Here I did cook for Mother, I made butternut squash soup, a Panera Bread copycat recipe. I don't know whether she liked it or not. I'm sure she'll let me know. (grin) I also made her some goulash, but I didn't take a picture. This is the soup all packaged up for her fridge: Some pumpkin muffins: I made some ahi tuna for Elery and I, along with some roasted asparagus. The tuna was a bit overdone, I took a phone call and it went a few minutes longer than I anticipated. And I've been organizing the pantry. I had baskets, but things got "lost" in the bottom, and I couldn't see what was in them. I replaced them all with plastic boxes that I could see through. Since I started cooking for Mother I have things l didn't usually buy, like seasoning packets and canned soup, so now I can keep them organized and actually find them! I had that first cataract surgery yesterday, and so Elery made himself some supper while I slept off the effects of the sedatives. No pictures, LOL. Today my very kind neighbor from the B&B brought some lentil vegetable soup and apricot bread. We had that for supper. I took a page from Sleevendog's book and made a frittata to go with it, used up an Anaheim pepper and one of those red cippolini onions I got from Misfits, as well as a handful of button mushrooms that needed to be used. Topped it with my homecanned salsa... We haven't tried the bread yet, maybe breakfast tomorrow morning. And my Misfits box came, so more vegetables to use up! The golden beets were especially nice this time, and the tops are fresh enough to eat, so they'll be going into something in the next couple of days, they won't last much longer than that. Nice big lemons too and Elery was happy there was zucchini, he likes it sliced thinly, sauteed and topped with eggs for his breakfast. Ihad one of the ambrosia Gold apples this evening and it was crisp and extremely sweet, definitely a "dessert" kind of apple. Tomorrow I need to find something to do with that fennel from the last box! Annie...See More- 25 days agolast modified: 25 days ago
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