Monday, November 29, 2010
Sunday, November 28, 2010
Okay people! Finally the last of the turkey. It was really good but I am seriously ready to move on. Anyway......... to use up the last of my leftovers I decided to make a turkey stew with cornbread. What did you do with yours?
Thursday, November 25, 2010
Happy Thanksgiving everyone!
I hope you are all enjoying your holiday with good food, family and fun.
Jimmy and I got up early this morning to put our turkey on to cook. I'm really happy how it turned out. We made some garlic, thyme, orange butter and put under the skin of the turkey along with some orange slices. Then we covered the outside with more butter. I got the idea from something I saw on Curtis Stone's website. Didn't it come out gorgeous?
Sunday, November 21, 2010
Okay......let me just say that the more I cook of Jamie Oliver's dishes the more I think that man is a genius.
This was my first time brining anything and I have to say that I am hooked on the idea. Brining really added flavor and made the chicken super moist. It browned up nicely but trying to be a tad healthy we removed the skin. I know, I know......I am such a party pooper...... I did make up for the lack of crispy skin with creamy horseradish sauce though!
Friday, November 12, 2010
Years ago, Jim's mom Bonnie used to make open-faced hamburgers. She would smear raw hamburger meat thinly on a bun and top with grated Parmesan cheese bake until done and top them with mustard.
After we got married Jim would ask me to make these all the time. They are very good but after our daughter came home from S. Korea and I became familiar with all those wonderful Asian flavors........I kicked ordinary open-face up a notch! I took Bonnie's idea and used ingredients in my bulgogi and made a Korean open-face burger topped with sesame seeds.
Monday, November 8, 2010
If you like sauerkraut...........I have just the soup for you.
I've been making this soup for quite a few years and my family loves it. It's a bit of a quirky spin on potato soup. Picture potato soup with the tart sourness of kraut and the rich smokeness of kielbasa. Getting the yummy picture?
I also want to try a different version of this soup sometime this winter. Instead of sauerkraut I want to use kimchi. Well..if you think about it, kimchi is just a wonderful spicy variation of sauerkraut, right? Korean food is close to our hearts and I love using the ingredients in new and unusual ways, so watch for this in the not so distant future.
Sunday, November 7, 2010
A few weeks ago I ran across a great cookbook, Ken Hom's Top 100 Stir-Fry Recipes. I really recommend it for some great, fast, flavorful stir-fry recipes. I found this stir-fried pork with mushrooms and it called for fresh basil. Well, I wanted to try it before all my basil in the garden died out for winter. The weatherman has been threatening a freeze every night this week.
The flavors in this dish are fantastic. The only thing I did differently was to add a heaping teaspoon of fresh ginger. I absolutely have to have ginger in my Asian dishes, it's a must for me. I served it with a noodle dish that I've been making for years. If you have been trying to find a great Asian noodle dish, try this one. It comes out perfect every time and is so much better than those take-out places.
Saturday, November 6, 2010
We went up to Stillwater on Saturday see our son Ty and his girlfriend Cassie. Ty is in his second year at Oklahoma State. Next year our son Tanner will be going there as well! Jim gets nauseous every time I mention that though...... hee hee. Oh well, that will give us even more reason to tailgate next year!
I LOVE baked potatoes and one of the cravings I have most often is for a garlicky baked potato that I can stuff with just about anything.
Today I was having a craving like that so the kids and I decided to have one for lunch.
There are a lot of ways to make a baked potato, in the Microwave (cringe), in the oven wrapped in foil, in the oven plain with out any wrapping and this way. This is more of a technique than anything.
I found that making my baked potatoes this way yields a potato with crispy, garlicky skin and creamy, soft, buttery center.
Wednesday, November 3, 2010
About a year and a half ago someone contacted me about using a recipe of mine in a cookbook entitled "One Big Table" by the well known cookbook author Molly O'Neill. "One Big Table" is to be the ultimate community cookbook, a portrait of Americans and their food. Molly has been collecting and gathering stories for nearly a decade. The book is a self portrait of America through the home cook, of which I am one!
I remember being pretty nervous about being interviewed but the girl who called put me at ease right away. Talking to her was like talking to an old friend. She asked questions about my the recipe, what I like to cook, about my family and about my love of different cultures.
My love of different cultures stems from adopting my youngest child from South Korea. We have had many Exchange Students from there as well. The picture they used was of our family visiting our "oldest daughter" (favorite exchange student) on our birth land trip to Seoul in 2007. Yejoo (the one flashing the peace sign) was with us the entire year of 2004. She became part of our family and we still consider her our daughter.
As the article says I love to cook food from different countries. My favorites are Korean of course, Mexican, Chinese, Indian and Greek and Moroccan and the spicier the better. The recipe they picked is one I use often. I adore soups and stews anytime but especially in the winter. This one always reminds me of our many trips to Santa Fe and all the wonderful soups and green chili stews they have there.