I love a good Cranberry sauce with my turkey! I always make it rather than use the jellied in the can stuff. Did you know that Cranberries can be frozen in the bag? I try to buy at least one or two extra as soon as they come in the market and throw then in freezer. That way I have some for later in the year. Here is my recipe for Cranberry Orange relish.
1 bag of fresh Cranberries
juice an zest from one large Orange
1 oz Orange liqour'
1/2 cup of sugar or more to taste
1/3 cup of water
Combine all ingredients and cook over medium heat until the Cranberries start to pop. Be ensure to cover the saucepan with lid or mesh cover to eliminate extra splatters. Once the majority of berries have popped, take the pan off the heat and mash the berries with a potato masher. Put in a non reactive bowl, cover and chill for at least 2 hours. The addition of the orange juice and zest will make a big difference. This can be kept in the fridge for up to 2 weeks. However it never last that long at my house.
You can adjust the consistency by adding more water while cooking.
Thursday, November 3, 2011
Wednesday, November 2, 2011
Getting Ready for the Holidays
I am sure that many people are already planning their menus and wondering if Uncle Fred will fall asleep at the table again. What many people over look are the tools that you use on the holidays. I know some who have a special carving set just for the turkey or other meats that we consume at this time. However, how many of those special sets are really sharp? Do you know the difference between honing and sharpening? A steel is used for honing the blade. Basically when you use a knife, small bits of the blade turn against the blade as it wears. These small bits of steel keep the blade from cutting at those points. It makes the blade dull. Using a steel knocks those off making the blade cut true again. Sharpening puts a new edge on the blade. I recommend that you SHARPEN the blade on that carving set and HONE the blade while using.
Also if you do not have a Roasting Pan - get one. The Aluminum ones just don't cut it when it comes to things like making gravy or browning your bird before roasting. I can tell you that when they collapse it can be very devastating!! The investment in a good roasting pan is paid back many times.
Over the next few weeks I will have more tips on holiday cooking.
Also if you do not have a Roasting Pan - get one. The Aluminum ones just don't cut it when it comes to things like making gravy or browning your bird before roasting. I can tell you that when they collapse it can be very devastating!! The investment in a good roasting pan is paid back many times.
Over the next few weeks I will have more tips on holiday cooking.
Tuesday, November 1, 2011
POT ROAST
YUP It is turning cold here in the Southwest!! Time for some Comfort Food. Nothing says comfort like a smell of a Pot Roast when you come in on a cold Fall day. Here is what I am going to make for dinner on Wed.
Chuck roast or other roast that is cut thick and has a lot marbling.
Onions - rough cut
Carrots - about four peeled and cut in thick pieces
Celery - Two ribs sliced thin
Garlic - Three to four cloves - chopped or pressed.
Beef Stock - enough to cover the roast in the pan
Heat a Dutch Oven or heavy bottom roasting pan on the stove until hot. Add 2 tablespoons of EVOO. Salt and pepper one side of the roast and put the seasoned side down into the hot pan and oil. Then season the the other side. Brown the roast until it is ready to release then turn the meat over and brown the second side. (NOTE: if the pan is not hot or the meat is wet you will not have a good outcome!! Brown means Brown! Your gravy and the meat will taste much better if the meat is browned before you put in the oven.) Add the onions and garlic so they can be flavoring the meat too.
pour hot beef stock over the roast. The liquid should boil. If the liquid is cold the meat will be tough. Add the veggies and cover the pan and put in a 250 degree oven for at least 4 hours. Longer is better especially if the roast is large. The point here is that once the meat is browned and in the oven you are done until it is time to eat. Once the roast is done you can take it and the veggies out and make gravy. I use a good roux = I think it works better and has great texture. You can use cornstarch. I also make mashed potatoes to serve with this.
It is really easy to make an outstanding Pot Roast. Try it. Let me know any questions! I will post some pictures tomorrow time permitting.
Chuck roast or other roast that is cut thick and has a lot marbling.
Onions - rough cut
Carrots - about four peeled and cut in thick pieces
Celery - Two ribs sliced thin
Garlic - Three to four cloves - chopped or pressed.
Beef Stock - enough to cover the roast in the pan
Heat a Dutch Oven or heavy bottom roasting pan on the stove until hot. Add 2 tablespoons of EVOO. Salt and pepper one side of the roast and put the seasoned side down into the hot pan and oil. Then season the the other side. Brown the roast until it is ready to release then turn the meat over and brown the second side. (NOTE: if the pan is not hot or the meat is wet you will not have a good outcome!! Brown means Brown! Your gravy and the meat will taste much better if the meat is browned before you put in the oven.) Add the onions and garlic so they can be flavoring the meat too.
pour hot beef stock over the roast. The liquid should boil. If the liquid is cold the meat will be tough. Add the veggies and cover the pan and put in a 250 degree oven for at least 4 hours. Longer is better especially if the roast is large. The point here is that once the meat is browned and in the oven you are done until it is time to eat. Once the roast is done you can take it and the veggies out and make gravy. I use a good roux = I think it works better and has great texture. You can use cornstarch. I also make mashed potatoes to serve with this.
It is really easy to make an outstanding Pot Roast. Try it. Let me know any questions! I will post some pictures tomorrow time permitting.
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