Author Archives: Candie

My Must Have Kitchen Christmas Gift List

I have an over accessorized kitchen. It is hard to find a appliance or gadget that I don’t have because I collect them obsessively. I spend hours and hours in the kitchen and I love to do out of the normal type of dishes or preparations. I have put together my list of kitchen Christmas gifts at some great holiday bargain prices!

 

 Pepper Mill

If you aren’t grinding fresh pepper in your food you are missing out on the incredible flavor of freshly ground pepper. This grinder has a ceramic grinding mechanism which means it will last a long time and you can use it for both salt and pepper. Another great ideas is putting your favorite dried herbs in one of these and grinding them on demand to release more essential oils.

 Electric Pressure Cooker

I often wish I had two of these because I use mine constantly and could do double duty with two. I make fast delicious bone broth, make ham and bean soup in less than two hours from scratch or just steam sweet potatoes into fluffy, moist, deliciousness. The use for this pressure cooker is endless and you will never file it away in the cabinet.

 

 Knife Sharpener

The one thing that I cannot stand is a dull knife. It is amazing what a difference it makes using a finely honed knife versus a dull one. I know you probably have a steel but a steel only removes rough spots from the blade and does not actually sharpen the blade at all. If you haven’t had your knives sharpened in the last 6 months than you are suffering through dull knives that make everything you do more difficult.

 

 Immersion Blender

The tool that the infamous “Two Fat Ladies” dubbed this tool the kitchen vibrator is my favorite tools when making sauces and soups. Transferring hot liquid to a blender to smooth soups is a messy and dangerous adventure that can be avoided entirely with this little beauty. This also lets me use vegetables to thicken my sauces without dirtying my blender. I think everyone should have one hiding in their cabinet.

Sous Vide

This tool is a busy cook’s best friend. You put together your meal in vacuum bags and set the temperature and time on your machine and go conquer the day. All you do it maybe give your meat a finishing sear and your perfect meal is complete.

I have my eye on a Mellow when they come out because it just looks and sounds too cool.

 

 Nespresso Espresso Machine

I know you don’t directly cook with an espresso machine but you do make beverages that are necessary for me to have a fruitful day without ripping anyone’s head off. I am not always a fan of espresso but I have found that I can rely on Nespresso pods to always be delicious!

Interested in other items that I think are worth having in your kitchen? Check out my Amazon Store.

 

How to make Thanksgiving Dinner without breaking a sweat

cooked-turkey-1

I have been cooking Thanksgiving dinner for my extended family for almost 20 years. Not all of those dinners went smoothly. Like the year I forgot to make the mashed potatoes or the year I forgot the rolls in the oven and turned them into bricks. I have picked up so many tips and tricks over the years that now making Thanksgiving is simple and easy. With just a little prep a day or two before Thanksgiving you can actually enjoy the holiday alongside everyone else.

First thing I do every year is look at my menu for the day. Mine was based on what my family served when I was a kid and updated slightly with a deep fried turkey and my own spins on the old recipes. You don’t cook this menu more than twice (Thanksgiving & Christmas) so it is ok to have the exact same thing because your family will not get tired of it. I admit my Thanksgiving dinner is lacking in vegetables but my family gets at least one or two servings of vegetables with every normal meal so I don’t feel bad about not serving them on this special occasion.

My traditional Thanksgiving menu consists of –

Deep Fried Turkey – This is a must and this recipe can also be used on a hardwood smoked turkey for more juicy results.

Giblet Cream Gravy – I actually withhold the giblets from this recipe and use them in my dressing recipe.

Sage Turkey Dressing – This recipe is one that has been in my family for as long as I can remember and is my favorite. My dirty little after Thanksgiving treat is to take cold slices of this and make sandwiches out of it.

Sweet Potato Casserole with Praline Topping – If you make this Sweet Potato Casserole for a family dinner make sure you take a couple copies of your recipe because people will ask for it.

Decadent Mashed Potatoes – These are the best mashed potatoes ever. Being part Irish they make me proud.

Lion House Rolls – These tender buttery Lion House rolls are like the combination of a croissant and the standard parker house dinner roll.

Cranberry & Mandarin Orange blend – A can of whole cranberries and a can of Mandarin oranges mixed together and chilled.

Pecan Pie – This recipe was the most sought after pecan pie recipe on the web for years.

Sour Cream Apple Pie – Some people are prejudiced against sour cream so just say its apple pie until after they have taken their first bite and then they will be in love.

Hot Mulled Cider – Family members show up and look for this first thing because it is so good.

First thing to do while planning out your meal preparation is to go down the list of ingredients you need for each dish and make sure you either have them or they get on your shopping list. Double check the items you think you have because half the time I think I have them but I really don’t because one of my kids have done away with them recently. Make sure you get extra turkey parts like wings or legs to make your turkey broth because I find you don’t get enough flavor from just a neck and giblets and once in a while those are missing from your turkey. This was a tough lesson learned one year when the turkey was missing its giblets and my local grocery stores were all either closed or out of turkey parts.

The nice thing about this menu is that you can either make ahead or have most of the preparation done the day before Thanksgiving that way you are mostly just waiting on things to cook. This lets me actually enjoy some time with my family instead of rushing around the kitchen. The first thing I do each year is get my turkey in its brine. They can set in the brine for up to 48 hours but I prefer right around 24 hours. This lets me get my giblets out of the turkey also so I can make my turkey broth. You can either use a pressure cooker to make your turkey broth or you can cook it low and slow so you can all the flavor and gelatin out of the bones. I like to brown my turkey bits before boiling them so that the flavor is richer. I also like to include a half an onion, celery, a carrot and a clove of garlic along with some herbs like thyme, sage and a tiny bit of rosemary. Don’t waste fresh herbs on this. The dry stuff will turn out just as well. Once your broth is done strain it well and save all the meat and giblets for either your gravy or your dressing. Refrigerate and remember to remove the solidified fat from the top before you use.

I will usually make my pies one or two days ahead of time that way they get proper time to cool. Make sure you hide them well because hungry children are known to steal entire pies. I also put my cans of mandarin oranges and cranberries in the refrigerator at least a day ahead of time that way I can just throw them together at the last minute without worrying about chill time.

While I am waiting on the broth I will throw my sweet potatoes in the oven on a aluminum foil lined baking sheet at 400 degrees for about 45 minutes or throw them in the pressure cooker for 15 minutes. Make sure you peel them right away after you take them out of the oven because they will just slide out of their skins. It will be much harder after they cool. I just throw them in the refrigerator until I am ready to put together the casserole. While I am waiting on the potatoes to bake I chop my onions, carrots and celery for my dressing.  If you are making rolls you should have your dough made and refrigerator proof it overnight. This makes it quick to get them done the next day and it also improves the flavor.

Once all that preparation is done you are ready to relax and rest up for Thanksgiving morning. Some key tips for Thanksgiving morning is to have a prep list for yourself so you don’t forget anything. Mine looks something like this.

1. Remove these items from refrigerator

  • Dough
  • Sweet Potatoes
  • Turkey Broth – Remove the fat right away
  • Turkey – 1 to 1 1/2 hours before you plan to cook the turkey

2. Make Sweet Potato Casserole

3. Make Dressing

4. Prep Turkey for Frying then fry – Dry well and rub with olive oil, salt and spices

5. Form Rolls and let rise

6. Make Mashed Potatoes

7. Make Gravy

8. Bake Rolls

9. Make cranberry and mandarin mix

Tips for the turkey which are true for both a roasted or fried turkey. Make sure you take your turkey out of the refrigerator early enough so that it comes up to close to room temperature before you bake it. This will help it to cook more evenly and will make it more juicy. The key to the juiciest turkey is the brine ahead of time which imparts the moisture and flavor throughout the bird and not just where you injected it. The last thing to remember is to always let your bird rest tented in foil for about 10 minutes after you remove it from the oven or fryer. This lets the moisture redistribute and will keep it from gushing out everywhere when you cut it instead of remaining in the meat. Turkeys that are brined and rested properly will be moist and juicy even as a leftover.

I hope these tips and tricks will help you to not only have a more delicious dinner but one you can enjoy from beginning to end!

 

 

CIA here I come!

Culinary Institute of America

The post from yesterday was almost a month in the making while I fixed issues with the site and dealt with life issues. I received the best news ever while I was on vacation in Japan.

I was accepted into the Culinary Institute of America! I thought it was a long shot but I was accepted so quick it left me in shock. I can’t start classes until May 2016 because I have to get my work schedule adjusted and that doesn’t happen until sometime after the next semester begins. That is fine it gives me lots of time to get everything ready for this new chapter in my life.

I have taken on a new struggle over the last few months. I am trying my hardest to lose weight but it feels like it goes against everything I live for. I love food. I love making food. I love eating food. Unfortunately I just can’t stop once I start and I cannot withstand temptation. I hate not being able to eat anything I want any time I want. I understand that realistically I can just in very small  portions and there is my fault. I am also Irish/German so I love beer and whisky. Fortunately I can stop at just one of those but when I am trying to lose weight it seems like just one is all it takes to stop me in my tracks. I am adapting and figuring out how to get the weight loss done without having forsake everything I love.

It is so hard to be calorie conscious when your thoughts are always on how you can make a food taste better. As a chef your goal is to provide the ultimate culinary experience you can so balancing flavor versus calories can be a real struggle. Adding spicy, sour and or salty flavors to a dish can up the flavor without added calories. I will be posting much more calorie mindful recipes in the future while I continue my personal struggle. So far I have lost 25 pounds and the loss is starting to be noticeable with my clothes fitting better so I am happy with my progress so far. My only fear is that when my oldest daughter leaves for Germany in a few weeks that I again revert to my not give a damn ways. Have any of you felt this same struggle? If so how do you overpower your inner food diva?

 

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