Kim Shook
-
Posts
8,512 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Kim Shook
-
-
Katie, I don't know if you could freeze just the roux or not - I'll have to let someone else answer that one. But I ALWAYS make my cranberry sauce ahead of time (I made enough today for Thanksgiving and Christmas). My recipe is just a bag of cranberries, 1 c. sugar, 1 c. orange juice and the zest from one orange. It turns out perfectly when thawed. If I were using your recipe, I would add the walnuts before serving. That sounds like a wonderful recipe!
-
ludja, that's one of the reasons that I do it in advance - there was NEVER enough gravy for me. I adore good gravy and have been known to pour it over leftover rolls for lunch! I do use the gravy drippings on the day of the meal. I just use a fat separator and add it to the hot gravy. Since I serve the meal buffet style, the gravy goes in a slow cooker early in the day and I serve it right from there. I love the look of a beautiful gravy boat, but don't like having to refill it constantly.
-
Kris, how does that freezing the cheesecakes work? Do you have to make any adjustments to the recipe? I'd love to hear about it. I love cheesecake and freezing them for special occasions would be wonderful!
-
Since I have Veteran's Day off and gravy prep takes three days around here, I am in the midst of getting Thanksgiving gravy ready for freezing. I always freeze it so that I won't have so many last minute things to do on 'The Day' and it tastes better anyway. Last night I roasted a gazillion turkey wings with onions, celery, carrots, salt, pepper, a sprinkling of Bell's poultry seasoning and slurry of tomato paste and olive oil. They got all tanned and sexy and the vegetables caramelized beautifully. This morning I am simmering them in water and the turkey version of ‘Better than Bouillon’ (I LOVE this stuff) in my 16 qt. le creuset and another big ass no-name stock pot. The aroma is luscious!! Later, I will strain and shred the meat and refrigerate the stock. Tomorrow morning I’ll have gallons of lovely turkey Jell-O! Then I’ll make a good dark brown roux and spend most of the day making the gravy in my mother-in-law’s huge cast iron soup pan, tasting and adjusting seasonings as I go along. I’ll add my shredded turkey bits and freeze it all. I love this process! The smells and tastes. It makes me feel like a real cook!
So what preparations has everyone else started?? What do you do ahead? My mom is making the cheese potatoes for Thanksgiving and I got a warm, cozy feeling knowing that, even though we are a couple hundred miles apart, we are doing the same thing and will be together to share the results of our labors in a couple of weeks. Sentimental, of course, but that’s what holidays are about, no?
-
This is our favorite - fairly simple, but very good and rich. I put this recipe on the site a few years ago - if I were to update it, I would suggest using a Bain-marie to cook it in:
-
We are celebrating Thanksgiving at our daughter's dorm apartment this year. She is a Residential Assistant, so she can't leave (she volunteered to avoid Xmas duty) and we are joining her along with 2 sets of grandparents and a couple of other RA's. The menu is what she wanted - myself and grandmothers doing most of the cooking - but it's mostly our traditional stuff for all that. We love experimentation with new and unusual things, but NOT on Xmas and Thanksgiving - there are 363 other days in the year for that!
Liptauer w/ Crackers
Turkey
Oyster Stuffing
Gravy
Sweet Potato Soufflé w/ Marshmallows and Bourbon Syrup
Cheese Potatoes
Broccoli Casserole
Butter Beans
Corn Casserole
Cranberry Sauce
Fruit Salad
Bread
Apple Pie
Pecan Pie
-
Thanks for the ideas - I will try them and let everyone know the results. I have made the Toll House recipe and it just doesn't do it for me.
-
Every year I try a new recipe for Chocolate Chip Cookies and Peanut Butter Cookies at Christmas. Help me, please!!! Here's what I am looking for:
Chocolate Chips: chewy, buttery, strong chocolate flavor, NOT cakey, with a bit of a snap to the crust
Peanut Butter: VERY chewy - almost, but not quite, dry; EXTREMELY strong peanut butter flavor; I want a big, thick cookie without any cakeyness
Thanks so much! Kim
-
When I was 4 years old (1963), my uncle showed me that the can of peas said "English" on them and told me that they were the kind the Beatles ate - I choked them down for a couple of years before I wised up. Still don't eat the nasty little boogers.
-
Thanks, everyone! These are all good ideas - I am printing everything out and putting in my 'try soon' file!
Hi, Katie! I love pot roast, too! I grew up with the opposite of the all-American mom as far as cooking went! Sautéed meats, rare roast beef, stir frys, fresh veggies, lots of pasta. No fried chicken, not pot roast, no casseroles! So, of course, I love all that stuff and had to learn to cook it when I grew up. My very favorite pot roast is Ronald Johnson’s from “Simple Fare”. It’s on my webpage: http://recipecircus.com/recipes/Kimberlyn/..._Pot_Roast.html
-
With Fall almost upon us, I am in the mood for some comforting, sustaining foods. I want pot roast, Brunswick stew, CASSEROLES!! Well, I have my perfect recipes for the first two, but most of my beloved (in childhood, at least) casserole recipes start with: Campbell's Cream of Mushroom soup. Alas, I have discovered that my palate is just not suited to that anymore - I feel like I actually TASTE the metal can (I'm not really kidding here - I was really disappointed when I made a couple of old favorites and couldn't figure out why I didn't like them anymore - I tried fresh herbs, different herbs and finally realized that it was the soup
). So - here's my question: what can I substitute that will give that gooey, rich mouthfeel, but not that chemical, tongue coating flavor?? A thick white sauce made with chicken stock? I would really appreciate any help you could give me. (PS - this is first time I have started my own topic and only my second post - be kind if I've done something wrong
) -
My first egullet post! I loved this article so much and I was inspired to search for some of the Pleasures of Cooking on ebay. I am proud to report that I got 6 issues for $21.51 including shipping!! I can't wait to get them. Maggie, I love reading your posts - finding egullet has been like finding 'my people'!
ISO: The Ultimate Choc. Chip & PB Cookies
in Pastry & Baking
Posted
So - here's the update. I spent the weekend on Peanut Butter cookies. I tried about three different recipes and finally came up with my own version that is the best I can do for now. I did try the flourless ones and the flavor was incredible, but I didn't care for the texture - they turned out fudgy and very, very flat. I wanted big, fat cookies. After I get Thanksgiving out of the way, I will be starting to experiment with chocolate chip cookies. I will check back in then! Thanks for all the information, everyone!
Here is my recipe:
Almost the Best Peanut Butter Cookies