Basilgirl
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Posts posted by Basilgirl
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Friday night: pepperoni bread with pizza sauce for dipping; Knorr vegetable soup mix/sour cream dip with fennel, carrots & celery
Saturday night: Lots of nibblies at Mom's house
Christmas Dinner: Sirloin roast in the Set It and Forget It, marinaded in soy sauce, red wine vinegar, dehydrated onions, garlic powder, Frank's hot sauce and Montreal Steak Seasoning; yorkshire pudding; roasted parsnips, carrots & fennel
Last night: More nibblies - Nueske's honey glazed smoked turkey breast on tee-tiny Martin's potato rolls with spicy mayo; cheese & crackers; Nueske's landjaeger sausages; garlic olives, etc. etc. etc.
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A bright orange silicone/stainless steel rolling pin
Orange kitchen towels
A Le Creuset pumpkin soup bowl
Shared a Smithfield Charles Henry Gray ham with my co-workers - best country ham I've ever had - not too salty, nice and sweet
2 pounds of yummy aged Wisconsin cheddar
A ton of stuff from Nueske's
Lots and lots of goodies from various food gift baskets we received at work
Garlic olives made by my sister
A very good Pinot Grigio my boss gave me, consumed last night while watching Season 1 of 24 on DVD - Merry Christmas to me from me, Seasons 1 - 3
It's been a blessed holiday - hope it has been for all of you too
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Dinner for the Basilpeople (just the two of us) on Xmas Day will be:
Country ham on biscuits
Sirloin roast cooked in the Set It and Forget It
Yorkshire pudding
Roasted green beans
Cookies, sweeties, etc.
Champagne
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Friday night: Sierra Nevadas
Saturday night: frozen wood-fired pizzas from Italy, now carried at my local Giant grocery store. Not bad at all.
Sunday night: Pork loin stuffed with rosemary/sage/garlic/kosher salt mix, in the Set It and Forget It; roasted zucchini and onions, all layered on fresh "artisanal" bread from Safeway with melted provolone, some old French white bordeaux
Last night: bacon-cheddar burgers on toasted English muffins with lots of Nathan's thin sliced pickles, mustard and ketchup; Lay's reduced fat-sea salt potato chips
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well mine is pretty simple - i really like a good hod chocolate with a dash of cinnamon, and some whiskey in it. and fluff on top.
Hot chocolate with peppermint schnapps or Kahlua
Irish coffee with lots of whipped cream
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Kentucky hot browns, tons of mornay sauce.
Fattening, and the Basilman totally gorged.
That puts an end to the T'giving turkey.
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Friday - cooked T'giving for the Basilman and me. Ina Garten's "Perfect Roast Turkey" (whatever) stuffed with fresh thyme, onion, garlic, lemon - fennel, parnsnips, onions & carrots roasted on side. Doctored up store-bought stuffing with Jimmy Dean sage sausage and fresh sage and scallions. Smoked salmon and capered cream cheese on crackers to start. The Basilman fried up some VERY young venison and ate that instead of the turkey I cut all the breast meat off and threw the rest into a huge pot including the stuff in the cavity and cooked it all night and made nice stock. That morphed into turkey noodle soup Saturday night, with stuffing "matzoh balls" in the middle.
Yesterday I made white bean turkey chili and Jiffy cornbread mix - too sweet for me. The Basilman said cornbread is supposed to be sweet and I called him a damn yankee.
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Knorr Vegetable Soup Mix, sour cream. Much more interesting than just onion or leek dip - I think it does have leeks, and also other veggies. Everyone I've served it to loves it, even a not-veg friendly 11-year-old boy.
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Smoked salmon, cream cheese, capers on some kind of cracker
Simple roast turkey & gravy
Roasted parsnips, carrots & fennel
Bread and sausage stuffing with lots of butter and sage
Crescent rolls
Pecan pie
Wine - lots of wine
This will be for the Basilman and I, so I'm keeping it simple. Not even a relish tray.
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My natural inclination is to roast the bird at low temp in my roasting pan on a rack and baste it frequently. Didn't people do that for years & years? Do all the little tricks of flipping the bird, etc, really make that much difference?
I say stick with your natural inclination. I rub butter on it, S&P, tie the legs (or not), stick the wings underneath, 325 degrees. Done. I can't imagine trying to flip over a hot 21-pounder...
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Friday night my sister came over to spend the night. We (she) made white pizzas with tapenade, garlic/rosemary/sage/red pepper flakes/olive oil, fontina, aged provolone, mozzarella, genoa salami and garlic-stuffed olives. Salty and garlicky! We had Sierra Nevadas and Beck's while we (she) made the pies, and some Pinot Grigio called Voga (?) in a cool bottle that looks like a bong.
Saturday night I didn't have anything
Last night I made hot Italian sausage and lentil soup from the latest Best American recipe book, with Italian bread topped with olive oil and melted provolone.
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The Crockpotted chicken I threw together yesterday morning turned out great. I shredded the chicken and let it sit in the sauce (homegrown tomato puree & Stubb's BBQ sauce), added salt & pepper and some chipotle Tabasco. Really good and tangy, on hard rolls.
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Last night, tired, stressed out from bad rainy windy commute home. Was going to make pan roasted chicken with proscuitto, garlic & white wine, but instead dumped a can of Trader Joe's lentil soup and a can of diced tomatoes into the pot, added thyme and balsamic vinegar, and made English muffin "paninis" in the oven with provolone, rosemary ham, and Genoa.
This a.m. I threw the chicken into the Crockpot with some homegrown tomato puree from the freezer and some Stubb's BBQ sauce. We'll see how THAT turns out
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If you are having sweet pancakes, perhaps a lovely sharp blue cheese to counter the syrup? Cheese course! Add some figs or other fruit and some nuts and you're there...mmmm must be lunch time!
ETA: Ham, ham sounds very good.
Yes, yes! Cheese course! When I was in Venezuela years ago, I had the most amazing corn pancake (cachapa), cooked over a wood fire, with some soft white cheese melted on top. On the side of a mountain road; the woman cooking them had a monkey on her shoulder (not her back). Once I made pancakes for my (ex) Venezuelan in-laws, and they asked where the cheese was! So I threw on some Munster or something and it was really, really good.
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5. Ronco rotisserie on a rolling steel cart by the window
So tell me--how often do you use your Ronco "Showtime" rotisserie? How well does it perform? As advertised? Better? Worse? Can you really "Just Set It..And Forget It!"?
Ron Popeil has a way of working himself into your cerebral cortex. I like roast chicken and have been toying with the idea of actually getting one of these.
I finally figured out that it's more efficient to make "toast" on a baking sheet in the oven than 2 slices at a time in the toaster (now where did I put those toaster bag thingies???)You need a bag to make toast in an oven?
As for your observation: If you're making a large quantity, absolutely. For one or two slices, or even three or four, well...
I don't use the Set It and Forget It as much as I used to...but I do love it - it makes a great chicken, turkey breast and fantastic pork loin. I've had it for about 5 years, I think. I probably only use it about once or twice a month now, but you know how when you get a new toy and you play with it until you're sick of it? The one thing about it that bugs is after it's been on awhile it starts to make this whining noise that will drive you crazy - you have to stop the machine and put oil on the gears. Other than that, I highly recommend it.
A couple of years ago the Perlows turned us on to these toaster bag things, that you can make grilled cheese in your toaster with. There's a whole thread somewhere.
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1. Braun coffee maker
2. Henkel's knife block (inherited from parents)
3. Sharp microwave
4. Crock to hold spoons, spatulas, tongs, etc.
5. Ronco rotisserie on a rolling steel cart by the window
I used to have a toaster, a 13" TV, a bread machine, a toaster oven and a coffee grinder out there too. Now the toaster is in a cabinet, the TV is gone, the bread machine and toaster oven are in the basement and the coffee grinder is in another cabinet, along with my food processor, blender, juicer, and who knows what else. The Crockpot is on my "pantry" shelf and comes out two or three times a month.
I finally figured out that it's more efficient to make "toast" on a baking sheet in the oven than 2 slices at a time in the toaster (now where did I put those toaster bag thingies???)
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I have the little measuring bowls, and I got a two spatulas...orange, to go with the Mario pepper grinder I got last Christmas...now I also have an orange cutting board, an orange-handled knife, and an orange purse
I used to hate orange, but now I really like the way it brightens up the kitchen.
Glad to hear Mario's putting out quality enameled products - I covet the lasagna pan - nice and deep; the panini press looks cool but I don't really need it, and I already have a Le Creuset dutch oven...(but it's not ORANGE) - although the Basilman did give me an orange LC non-stick skillet he found at some yard sale last year - maybe that's what really started the orange kick.
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Friday night: garlicky white pizzas, one with anchovies on half for the Basilman, tapenade and capers on my half; the other with red peppers and prosciutto put on before baking so it got nice and crispy
Saturday night: spaghetti with turkey meatballs and a sauce from our homegrown tomatoes with chicken stock and red wine
Last night: Cook's Illustrated French onion soup - I don't know what I did, but it definitely belongs to the Regrettable Food thread - so salty even I couldn't eat it. Blech. I used Better Than Bouillion chicken and beef bases and I must have put too much into the mix. The Basilman thinks I did it on purpose because I was mad at him. Well, I was a little mad at him - but I told him I don't deliberately sabotage my food.
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Chicken with sherry vinegar sauce from A New Way to Cook, tossed with Barilla tortellini and sauteed red peppers
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Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen,
Priscilla:
Is that like a potato cake? Please explain. I have all of Marcella's books except that one. Thanks.
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I was going to make white pizza for the Basilman, to celebrate the 12th anniversary of our first kiss - champagne, etc. A miserable commute home and a tired Basilman made me throw some prosciutto and fontina on a split roll, nuke it, sprinkle it with olive oil and pepper, open a bottle of Sauvignon Blanc, a jar of garlic stuffed olives, and watch the Basilman sleep on the couch while I consumed my simple supper. Sigh. I guess the bloom is off the rose...
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Last night I made turkey chili (red) and cornbread with red peppers chopped up in it, lots of butter.
Saturday night we had Crockpot "Italian Beef" sandwiches on buttered toasted rolls with melted provolone
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Trader Joe's makes a good lentil soup, but it gets even better with some thyme, diced tomatoes, and red wine or balsamic vinegar added to it.
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Homemade chicken nuggets, breaded with dry bread crumbs and Parmesan, dried basil, dried thyme, garlic powder (my addition), dipped in butter then breaded and baked. I've been making these since around 1982. I think I got the recipe from one of my mom's ladies' magazines. Very yummy - doesn't sound like it though.
Pillsbury frozen biscuits - really good - with lots of butter
Green beans from the last day at the Farmer's Market tossed with shallot butter and a little hot chile
Dinner! 2005
in Cooking
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Funny - my boss said he was disappointed in his Nueske's ham this year too. Try the turkey - the Basilman thought it was ham! because it's just so SMOKY