…from the Perspectives’ KitchenHow you doin’? Just two more sleeps ‘till Turkey Day. Many people leave the turkey gray to the very last minute. Please don’t do that. Afterall, aren’t all those Thanksgiving dishes you’ve work so hard to make really just carriers for savory turkey gravy? This year plan ahead and don't let those drippings in the bottom of the roasting pan go to waste. Use them to make an easy and flavorful turkey gravy from scratch for your holiday feast. Here's how to make delicious turkey gravy from drippings. Ingredients 4 cups of turkey broth or chicken broth 1/4 cup of reserved turkey fat from the bottom of the roasting pan 1/2 cup of white wine 1/4 cup of all-purpose flour Kosher salt and pepper to taste 1 teaspoon freshly chopped sage 1/2 teaspoon Kitchen Bouquet or soy sauce (for added color and umami flavor) Directions
Other herbs and spices may suit your tastes as well. Try experimenting with a pinch of cloves, a sprinkle of thyme and a touch of mace. Now that you have the gravy mastered, you'll need plenty of mashed potatoes (tomorrow’s post) and bread stuffing. ChefSecret: The trick to avoiding lumps in your turkey gravy is to cook together equal parts of flour with a turkey fat. This mixture is known as roux and serves as a thickener for gravy. Generally, 1/2 cup of roux will thicken 4 cups of gravy. Quip of the Day: Did you hear about a book called “Fifty Shades of Gravy”? It’s very saucy. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #ThanksgivingRecipes #Thanksgiving #Sauce #Gravy #TurkeyGravy #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives Kitchen How you doin’? With prices on all food stuffs sky-rocketing, here is a comforting baked pasta that won’t break the bank. You can use whatever style and shape pasta you have in your pantry from lasagna noodles to shells or spaghetti. This recipe uses 1 pound of ground meat (beef, chicken, turkey, or Italian sausage) and plenty of melted cheese. This can be the perfect take along dish for potluck meals, family gatherings, or a weeknight dinner. This recipe was a favorite on the national school lunch program served every Tuesday at my grade school. I loved it so much I asked my mother to talk with Mrs. Brady, the cafeteria lady, to get the recipe. The finished baked casserole can be frozen for up to 3 months and zapped in the microwave for quick serving. Prep time: 25 minutes Cook time: 20 minutes Bake time: 50 to 55 minutes Yield: 8 servings Ingredients 1 (16 ounce) package pasta (shape of your choice) 1 pound ground meat (your choice) 1 onion, chopped 1 (32 ounce) jar meatless spaghetti sauce 1/2 teaspoon seasoned salt (I prefer Lawry’s) 2 large eggs 1/3 cup grated Parmesan cheese 5 tablespoons butter, melted (or olive oil) 2 cups ricotta cheese, divided (or cottage cheese) 5 cups shredded mozzarella cheese, divided Directions
ChefSecret: I like to use a 50/50 mixture of Italian sausage and ground beef. Quip of the Day: How did the police solve the case of the stolen marinara sauce? They caught the thief red handed. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entree #BakedPasta #PastaBake #MeatSauce #Mozzarella #Parmesan #BudgetMeal #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Holiday KitchenHow you doin’? You’ve heard it talked about for years, right? This year it’s time to give it a shot. My Deep Fried Turkey recipe is not only easy, but it also produces a super crispy, flavorful and succulent bird. The perfect combination for a memorable Thanksgiving Turkey dinner! I love the flavor and texture of deep-fried foods. I love perfectly cooked French fries. That said, I don’t fry much at home because it can be a big mess. My range top and kitchen counters are covered in oil when I’m finished even though I use a spatter screen. The odor of vaporized fry oil lingers around the house for days and I hate the smell of day-old oil. If there is one deep fry recipe, I love it’s got to be Deep Fried Turkey. I’m sure you’ve seen those clips on YouTube and America’s Funniest Home Videos, of people lowering the turkey into an outdoor gas fryer and the whole thing going up in flames… including the garage! While those scenes may be off putting and a little scary, I want to appeal to your adventuresome side and encourage you to give it try it anyway. To do it right you must start by buying the right equipment. Safety First! For about $100 you can find an outdoor fryer on Amazon or your favorite hardware store, and about $60 bucks at Bass Pro Shops. There are all kinds of places and options to choose from but do it now before they sell out. You should have on hand:
What else are you going to need? The ingredients list is quite simple and very easy to pull off in this recipe. Ingredients Whole Turkey (Thawed Completely) I like to use a 10-pound bird Cooking Oil (2-3 gallons of peanut oil) Turkey Injecting Marinade (recipe below) Turkey Dry Rub Seasoning (recipe below) For the dry rub seasoning 3 tablespoons lemon pepper seasoning 2 tablespoons poultry seasoning 1 tablespoon salt 2 teaspoons roasted garlic powder (I prefer Penzy’s) 2 teaspoons onion powder For the injecting marinade 1/2 cup peanut oil 1/4 cup water 1/4 cup lemon juice 2 tablespoons Dijon mustard 1 tablespoon salt 1 teaspoon poultry seasoning 1 teaspoon garlic powder Deep Fried Turkey Seasoning Read the directions thoroughly before starting the recipe. Directions How to make deep fried turkey
When fully cooked the skin will be dark, but very flavorful… not burnt tasting. The turkey meat will be ultra-tender and juicy from breast to tail. Best of all, you won’t ever be seen on YouTube (for this) or the evening news with your garage burning down in the background! ChefSecrets: Get ready by having everything ready to go.
Quip of the Day: My family told me to stop telling Thanksgiving jokes, but I said I couldn't quit cold turkey. So, Gobble 'til you wobble. Important Disclaimer: Perspectives and its employees are not responsible for dummies who don’t follow instructions and burn themselves or others or burn their house or garage down. ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #ThanksgivingRecipes #Thanksgiving #DeepFriedTurkey #Turkey #ThanksgivingTurkey #HolidayRecipes #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Holiday Kitchen How you doin’? It that’s time in the season when we are thinking about Thanksgiving dinner. This year’s feast will be more expensive than ever before—so don’t mess it up! No dish has more riding on its success than the holiday turkey. Unfortunately, turkey loses its natural juices the longer it cooks. Fortunately, we have the solution—brining. Brining locks in a turkey's natural juices, so it won't dry out during the roasting process, ensuring the perfect centerpiece for a flavorful holiday feast. Prep time: 13 hours, 20 minutes standing time Cooking time: Varies Yield: 10-12 servings Ingredients 1 cup coarse kosher salt (I prefer Morton) 1 cup granulated sugar 2 gallons of cool water 12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted dry 8 tablespoons unsalted butter, divided (5 tablespoons softened and 3 melted) 1/2 teaspoon ground black pepper 1 cup white wine, chicken broth or water Directions To make the brine
------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. #ThanksgivingRecipes #Thanksgiving #RoastTurkey #Brine #UpsideDownTurkey #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 The Thanksgiving Collection How you doin’? Where has this year gone? It’s coming close to Thanksgiving Day already—my favorite food day of the year. In the past we’ve talked about making brined turkey, upside down turkey, spatchcocked turkey, fried turkey and, yes, even roasted turkey. It’s pretty easy to make great turkey, right? Now it’s time to take it to the next level—a Bresse-Style Turkey. I got the inspiration for this recipe from Ariane Daguin at D’Artagnan. This is a real winner for those who love a traditional French-style turkey… super juicy on the inside with a nice golden brown, crisp skin on the outside and perfectly roasted flavor. It’s not that this recipe is so complicated or particularly hard to do, it just has a few more steps and more quality time and ingredients than turkeys we’ve made in the past. This is the style of turkey I learned to make at the Cordon Bleu in Paris many Thanksgivings ago. So let me just say this, if you’re cooking your first turkey ever or if you are an old pro on your fortieth, you will still get the same marvelous result I did in France every single time. There is only one catch… you will need a pot large enough to fit your turkey in (about 20 quarts) and you will need to start the preparation the day before. But again, it’s no big deal. Actually, you will be making two recipes at the same time—the perfect turkey and the most flavorful turkey soup you’ve ever slurped! Prep time: 1 hour Balance/Brine time: 4 hours 40 minutes Refrigerate time: overnight Roast time: 1 hour 30 minutes Yield: 6 to 10 servings Ingredients 2 containers Duck and Veal Demi-Glace (available at www.dartagnan.com) 4 medium carrots, rough chopped 4 stalks celery, rough chopped 3 medium yellow onions, thickly sliced 1 turnip, rough chopped 1 head garlic, peeled 3 ounces Duck Fat (available at www.dartagnan.com) 1 turkey, 12- to 14-pounds (more on this choice in the ChefSecrets) 2 tablespoons salt 2 teaspoons freshly ground black pepper Directions
ChefSecret: Turkeys—I don’t usually purchase self-basting or injected turkeys. They are usually factory-farmed, and you can’t control salt levels. I like smaller size 12 to 14-pound birds. Talk to your independent poultry guy and have him source a Wild Turkey (more dark meat), Heritage Turkey or Organic, Free-Range Turkey. All my suggested birds are smaller than commercially grown turkeys and are much tastier, too. Quip of the Day: “America lost its true identity when more value was placed on suits and contracts rather than bib overalls and a handshake.” ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. #ThanksgivingRecipe #Thanksgiving #Entrees #Turkey #RoastTurkey #French Bresse-Style #Dartagnan #HolidayRecipes #Holidays2021 #Thankful #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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