cyalexa

I have been dry-brining my turkeys for several years. I use the bay/sage variation in the article linked below. Additionally, for the last couple years I have been separating the white and dark meat, slow roasting to the proper temp then letting rest until about 30 min before service when I reheat and crisp the skin in a 500 degree oven for about 20 min. http://www.pressreader.com/usa/los-angeles-times/20151121/282578786948048/TextView

When I travel by myself it is always about the food. Not so much when I am with my husband.

Curious about the vinegar - in the compartment designed for the commercial rinse agent? I've been tempted to do that but was discouraged my quite a few posts somewhere in googleland saying it damaged the dishwasher. I was shocked by the amount of scale build-up in the innards of my dishwasher when I took it apart to retrieve a piece that came off of my French Press lid. I have been thinking of putting a little glass of vinegar, upright on the top rack to overflow as the dishwasher runs.

I just posted my recipe for baked beans in RecipeGullet. It may not be what you are looking for as I'm not sure what you mean by fast baked. https://forums.egullet.org/topic/152268-oklahoma-baked-beans/

Oklahoma Baked Beans Cindy Alexander 1 lb pinto beans, soaked overnight and drained ½ small onion, separated into petals 4 large epazote leaves ½ lb bacon, preferably Trader Joe’s uncured ends and pieces 1 medium yellow onion, finely chopped 1 14.5 oz can crushed tomatoes (or whole tomatoes, crushed in the pan) 1½ cups barbecue sauce, preferably Head Country® Original ½ cup brown sugar ¼ cup molasses 1 TB dry mustard, preferably freshly ground 3 tsp kosher salt, divided ⅛ tsp ground cloves, preferably freshly ground ¼ tsp freshly ground black pepper ¼ tsp Aleppo pepper Preheat the oven to 250°F. Rinse and drain the beans. Put them in a Dutch oven along with the epazote, onion petals, and enough water to cover generously. Bring to a boil. Cover and place in the oven. After 40 minutes check the water level, adding boiling water if necessary. Add 1½ tsp kosher salt, stir gently and return to oven until just tender, about 30 more minutes. Drain the cooked beans, reserving one cup of the bean cooking liquid. Cook the bacon in the now empty Dutch oven over medium-high heat until it is well-browned but not crisp. Add the chopped onion, and cook, stirring occasionally, until soft. Using a spoon remove the fat from the pan. Add all of the remaining ingredients except the cooked beans and bring to a vigorous boil, stirring occasionally. Add the beans. As soon as the pot returns to a boil, cover it and place in oven. Bake until thick and fragrant, at least 2 hours. If possible, make in advance and reheat for service.

Risotto with shrimp, corn, and saffron. Needed parm (not called for in the recipe) but otherwise good.

not enough anatomic features for me to help, sorry

Turkey wings and a bourbon/sweet potato/apple/pecan casserole (http://www.finecooking.com/recipes/bourbon-sweet-potato-apple-casserole-pecan-crust.aspx) which I was auditioning for Thanksgiving. It made the cut although I'll use a little more apple and a little more butter in the topping next time.

Last tomato pie of the season - bummer. No pic but looks just like this one: http://forums.egullet.org/topic/151568-dinner-2015-part-4/page-15#entry2026597

I also enjoy food-related travel as do many others here. I grew up near Detroit and lived near Lansing for many years.

Anyone else have trouble with the oil/water emulsion Genovese focaccia sticking to the pan? I meant to use parchment today but forgot. Spent quite a while prying the breads loose with thin metal spatulas. The post that got me interested in this tehnique: http://forums.egullet.org/topic/149192-the-bread-topic-2014-–/?p=2017440

Shelby, some people do not find butternut squash skin offensive to eat but I do not care for it. I peel my squash for both the recipes I posted but for soup or mash there is no reason why you could not roast halves and scoop.

The person that gave me the recipe said that she liked it. I have quite a few butternuts in my pantry and will use this technique when I make the recipe posted above. I'll report back.

Forgot to add re. the soup, someone gave me a squash soup recipe that made a "stock" from the seeds, strings and peels of the squash. I may try this when I make the soup next time even though I really like to roast the seeds for snacking.

My second favorite winter squash recipe: Southwestern Butternut Squash Soup Serves 4, adapted from a recipe posted at Cookscountry.com 1 medium butternut squash (about 3 pounds), cut into 1 1/2-inch chunks 3 medium shallots, peeled and quartered 1/4 cup vegetable oil Salt and pepper 4 cups chicken broth 1 tablespoon honey 1 teaspoon lime juice 1/2 teaspoon ground cumin 1/4 cup heavy cream 2 tablespoons finely chopped fresh cilantro leaves (optional) 1 tablespoon chipotle in adobo puree Sour cream (optional) Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth (or transfer all to large saucepan and use immersion blender). Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro (if desired) and chiles. Serve with dollop of sour cream, if desired. (Soup can be refrigerated in airtight container for 3 days.)

I wasn't going to post this since I don't have a photo but changed my mind. Parmesan-Roasted Butternut Squash (minor changes from recipe posted at http://www.epicurious.com/recipes/food/views/parmesan-roasted-butternut-squash-350608) Makes 8 servings 2½ pounds butternut squash, peeled and cut into 1-inch pieces ½ cup heavy cream 1 tsp kosher salt ¼ tsp pepper ½ tsp dried sage ⅔ cup (40g) finely grated Parmigiano-Reggiano, divided Preheat oven to 400°F with rack in middle. Toss the squash, cream, sage, salt, pepper, and half the cheese in a 2-quart shallow baking dish. Bake, covered, 30 minutes. Sprinkle the remainder of the cheese on top. Roast, uncovered, until the squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

I love this thing! Thanks to those that sang its praises and encouraged my purchase. Its new home. I think it will be OK here although initially I was worried about the nearby cords and bottom of the shelf above the oven. Dorie Greenspan's apple cake. 325F convention for 30 minutes. Tested done but was a bit loose on the bottom in the very center. Fortunately not a problem for this cake. Next time, 315F convection til looks and tests done and make sure rack is adjusted as low as possible (I think it was this time but don't know for sure). The oven is not tall enough for bread in a pan. A very small winter squash, bake/steam 400F for 30 minutes. Think I'll try convection next time as I like the flesh a bit drier. And of course, wonderful toast and reheated frozen foccacia.

Thank you! I can definitely manage that one!

Thank you for taking the time to post. I'm hoping to find something I can do with fresh figs. I have not been happy with my drying efforts. Just leaving them on a plate in the refrigerator has worked as well as anything else I've tried!

Thanks. No rush.

I know the title of this thread is not "What would we like to make", but it seemed to be the best place to post without starting a new thread. I have a fig tree and am always looking for new ideas for my harvest. These sound wonderful. I would like to try to make them but have no idea where to start. Can anyone give me some pointers? As they will just be for my own consumption I don't want to let my lack of technical skill stop me from trying. https://www.tienda.com/products/dark-chocolate-fig-bonbons-rabitos-royale-ct-02.html

Your right, it is totally different than my original inquiry. That said, it sounds good to me. I may try the upside-down chocolate idea another time. The fig harvest will slow as the weather cools but won't totally stop until there is a frost. Still hoping someone posts an idea for those bonbons, they look amazing.

OK, how does this look, subbing figs for cherries? It's for company tomorrow so think I'll make the Dorie Greenspan apple cake tonight. That way I know I'll have at least one and hopefully 2 good desserts. http://www.whatkatieate.com/chocolate-cherry-clafoutis/

Thank you for posting - I can't decide which to try first!

I really like the combination of fig and dark chocolate. If someone will make some suggestions as to how to make these bonbons I'll try it.