This cookbook captures old and new recipes from generations of one family. It is an amazing book, if not just for all of the stories. The author interviewed a lot of family members and has information about her family's immigration to America. This also fascinates me because of my own family research. This cookbook is not vegetarian, but some recipes are.
We made this stuffing for Passover this year. This might have been the only new dish, and it was very good.
This recipe serves 12 people. This can be prepared as a stuffing casserole or stuffing muffins. We made it as a casserole.
Nondairy margarine or vegetable cooking spray, for greasing the casserole
1/4 cup vegetable oil
2 T nondairy margarine, plus slivers for scattering on the top
2 cups chopped onions
1 cup chopped celery
2 medium-sized carrots, cut into 1/4-inch dice
10 boards matzoh
1/4 cup chopped parsley
1 cup homemade chicken stock, low-sodium boxed or canned chicken broth or vegetable stock
2 large eggs, beaten
2 teaspoons salt
2 teaspoons paprika
1 teaspoon seasoning
1/4 teaspoon pepper
Preheat over to 350 degrees F. Grease a 2-quart casserole or 12 muffin cups.
Heat the oil and 2 T margarine in a large skillet over medium-high heat. Add the onions, celery, and carrots, and cook, stirring often, until the onions are soft and translucent and the carrots are fork-tender, 10-12 minutes.
Meanwhile. crumble the matzoh into a large bowl, add cold water to cover, and soak a few seconds, just until it is soft by not soggy. Drain the soaked matzoh thoroughly, wipe the bowl dry, and return the matzoh to the bowl.
Add the sauteed vegetables to the softened matzoh. Stir in the parsley, stock, eggs, 2 teaspoons salt, paprika, seasoning and 1/4 teaspoon pepper. Mix thoroughly, and add more salt and pepper to taste.
To prepare a stuffing casserole, transfer the mixture to the prepared casserole dish, dot it lightly with thin silvers of margarine, and bake, uncovered, on the center oven rack until set and golden brown, 40-45 minutes.
To prepare stuffing muffins, place about 1/2 cup stuffing mixture to each muffin cup. Do them lightly with thin slivers of margarine, and bake on the center oven rack until set and golden brown, 20-25 minutes. Remove them from the cups, and serve hot.
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, Judy Bart Kancigor, 2007.
Showing posts with label Passover. Show all posts
Showing posts with label Passover. Show all posts
Saturday, April 28, 2012
Monday, April 5, 2010
Zucchini Casserole (for Passover)
I made this casserole for Passover this year, but it's so tasty that I might not wait until next year to make it again!
It takes likes latkas and zucchini!
butter (I used cooking spray instead)
3 cups thinly sliced, unpeeled zucchini
2 cups shredded mozzarella cheese
1 small onion, chopped
1 cup dry Passover pancake mix
2 tablespoons Parmesan cheese
4 large eggs, lightly beaten
1/2 cup veggie oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
pepper
Preheat oven to 350. Lightly grease 13 X 19-inch baking pan with butter. Combine everything else in large bowl. Bake for 40 minutes of until brown.
Passover by Design, Susie Fishbein, 2008
It takes likes latkas and zucchini!
butter (I used cooking spray instead)
3 cups thinly sliced, unpeeled zucchini
2 cups shredded mozzarella cheese
1 small onion, chopped
1 cup dry Passover pancake mix
2 tablespoons Parmesan cheese
4 large eggs, lightly beaten
1/2 cup veggie oil
1/2 teaspoon salt
1/2 teaspoon dried oregano
pepper
Preheat oven to 350. Lightly grease 13 X 19-inch baking pan with butter. Combine everything else in large bowl. Bake for 40 minutes of until brown.
Passover by Design, Susie Fishbein, 2008
Sunday, April 4, 2010
Passover Macaroni and Cheese
It's been fun making Passover dishes this year. They all came out tasty.
3 cups matzah farfel
1/2 lb (8 oz) cheddar cheese (cubed? shredded? I cubed a block of cheese)
6 Tbsp melted butter
3 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cup sour cream
Mix all ingredients together. Put in 2 quart casserole. Cover and bake at 350 degrees F. for 30 minutes. Uncover and bake 15 minutes longer or until brown.
http://kosherfood.about.com/od/passoverdairymains/r/macheez_pass.htm
3 cups matzah farfel
1/2 lb (8 oz) cheddar cheese (cubed? shredded? I cubed a block of cheese)
6 Tbsp melted butter
3 eggs, beaten
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cup sour cream
Mix all ingredients together. Put in 2 quart casserole. Cover and bake at 350 degrees F. for 30 minutes. Uncover and bake 15 minutes longer or until brown.
http://kosherfood.about.com/od/passoverdairymains/r/macheez_pass.htm
Friday, April 2, 2010
Who doesn't love a big, baked Latke?
seriously, how can you not like this? potatoes, onion, oil, salt, matzah meal. . . baked in the oven until perfection with a crunchy outside occurs. It was a big winner at the seder.
Latke Kugel
adapted from Faye Levy's 1,000 Jewish Recipes
2-3 lbs idaho potatoes
3 tbsp oil
2 large onions, diced
3 eggs
1/4 cup matzah meal
salt & pepper to taste
Preheat oven to 350, and heavily grease an 8x8 baking dish. Saute onions in 1-2 tbsp oil until soft, about 10 minutes. While onions are cooking, peel and shred potatoes. Put potatoes into a colander and squeeze out as much moisture as possible. Mix potatoes with onions, eggs, salt & pepper & matzah meal. Pour potato mixture into hot baking dish, and drizzle w/remaining oil. Bake for 1 hour at 350. Levy suggests putting the baking dish into the oven about 5 minutes before you are ready to bake, and then pouring the potato mixture into a super hot baking dish. She says this will help create a crunchy crust. I followed her suggestions to the letter, and it was truly awesome.
I can understand that no one wants to go on stage after a baked latke. It's like going on stage after Lady Gaga. So although this next dish was incredibly good, the poor thing had to go on the Seder table right next to the awe inspiring magnificent baked latke.
from the same cookbook as above,
Passover Spinach Stuffing
4 crumbled matzahs
1 cup chicken stock, warmed in the microwave
3 tbsp oil
2 onions, chopped
salt & pepper
3 cloves garlic, minced
20 oz frozen spinach, defrosted and drained
nutmeg
3 eggs
Preheat oven to 350 and grease an 8x8 baking dish. In a large bowl pour the hot stock over the matzah peices. let sit 10 minutes so the matzah can soften. saute the onions in 2 tbsp oil until soft, about 10 minutes. add the garlic, salt & pepper, and saute another minute. add onions & spinach to matzah and mix well. season with salt, pepper & nutmeg to taste. Stir in eggs, then pour into baking dish. bake at 350 for 45 minutes.
Latke Kugel
adapted from Faye Levy's 1,000 Jewish Recipes
2-3 lbs idaho potatoes
3 tbsp oil
2 large onions, diced
3 eggs
1/4 cup matzah meal
salt & pepper to taste
Preheat oven to 350, and heavily grease an 8x8 baking dish. Saute onions in 1-2 tbsp oil until soft, about 10 minutes. While onions are cooking, peel and shred potatoes. Put potatoes into a colander and squeeze out as much moisture as possible. Mix potatoes with onions, eggs, salt & pepper & matzah meal. Pour potato mixture into hot baking dish, and drizzle w/remaining oil. Bake for 1 hour at 350. Levy suggests putting the baking dish into the oven about 5 minutes before you are ready to bake, and then pouring the potato mixture into a super hot baking dish. She says this will help create a crunchy crust. I followed her suggestions to the letter, and it was truly awesome.
I can understand that no one wants to go on stage after a baked latke. It's like going on stage after Lady Gaga. So although this next dish was incredibly good, the poor thing had to go on the Seder table right next to the awe inspiring magnificent baked latke.
from the same cookbook as above,
Passover Spinach Stuffing
4 crumbled matzahs
1 cup chicken stock, warmed in the microwave
3 tbsp oil
2 onions, chopped
salt & pepper
3 cloves garlic, minced
20 oz frozen spinach, defrosted and drained
nutmeg
3 eggs
Preheat oven to 350 and grease an 8x8 baking dish. In a large bowl pour the hot stock over the matzah peices. let sit 10 minutes so the matzah can soften. saute the onions in 2 tbsp oil until soft, about 10 minutes. add the garlic, salt & pepper, and saute another minute. add onions & spinach to matzah and mix well. season with salt, pepper & nutmeg to taste. Stir in eggs, then pour into baking dish. bake at 350 for 45 minutes.
Tuesday, April 21, 2009
small post Passover wrap up
Passover is over, we've restocked the pantry, and now I can't find my list of all the yummy passover things I made. But I have promised myself I will get all my passover friendly recipes together and put them all in one 3 ring binder so I don't have to go searching for them next spring.
I did find these two still on the refridgerator printed off from some random website, and they were tasty.
Spinach & Potato Casserole - difficulty level - Easy.
3 good size white potatoes, or 6 good size red potatoes
20oz frozen spinach, defrosted and drained
3 green onions, chopped
1 sweet pepper, diced
8 to 12 oz ricotta cheese
1 tbsp lemon juice
salt & peper
1 cup shredded cheese
4 matzah sheets
preheat oven to 400 and bake potatoes till tender, about 45 minutes. Cool, peel and slice potatoes into 1/4” slices. Reduce oven temp to 350. In medium bowl, mix spinach, green onions, sweet pepper, ricotta cheese, lemon juice, and season w/salt & pepper. Wet the matzah under running water until pliable but not falling apart. Grease the bottom of a baking dish and put the first sheet of matzah as the bottom layer. Put down ¼ of the spinach mixture, then a layer of potatoes, followed by some shredded cheese. Continue making layers until you run out of ingredients, and make the top most layer shredded cheese.
Bake for 35 minutes, until cheese on top is bubbly. Wait a few minutes before serving, so it can firm up, and cut into squares for serving.
Cheese wise, we used up the fontina that was in the fridge, and it was awesome. My matzah didn't quite fit into the baking dish I used, so I ended up farfelling some of it, and it still worked fine.
And now for some dessert . . .
Cardamom Apple Cake – difficulty level is a little harder. You'll need a food processor, an electric mixer of some kind, and nearly every bowl in the house.
½ cup matzah meal
1 cup chopped or slivered almonds (see note below)
½ tsp salt
1 tsp cardamom
5 large eggs at room temperature and separated
1 cup sugar
2 granny smith apples, peeled, cored, and grated
few tablespoons powdered sugar
preheat oven to 350 and grease a baking dish. Use a springform pan if you've got one (I don't). Pulse almonds in food processor until finely chopped, then add matzah meal, salt and cardamom and pulse some more until finely ground. Don't go too far,you don't want paste.
Beat egg yolks in a bowl until smooth then add ¾ cup sugar a little bit at a time. Keep beating until mixture is thick and pale. Stir in the nut mixture then the apples. In another bowl, beat the whites until you get stiff peaks. Beat in the remaining ¼ cup sugar a little at a time, keeping your stiff peaks. Fold a little of the egg white mixture into the egg yellow mixture to blend, then quickly fold in the rest of the whites. Scrape all batter into baking dish and bake for 40-45 minutes until top is browned and springy. Remove from oven, sprinkle top with powdered sugar, and let cool completely. The cake will puff, then sink a little.
This apple cake is the messiest, most involved dessert I've made in a long time. And you know what? It was so good it was worth the mess. It is not gluten free by any means, but you would never know it wasn't made with flour. Slivered almonds are insanely expensive! I bought the cheapest bulk whole almonds I could find, and chopped them by hand before they went into the food processor, and it was fine.
I did find these two still on the refridgerator printed off from some random website, and they were tasty.
Spinach & Potato Casserole - difficulty level - Easy.
3 good size white potatoes, or 6 good size red potatoes
20oz frozen spinach, defrosted and drained
3 green onions, chopped
1 sweet pepper, diced
8 to 12 oz ricotta cheese
1 tbsp lemon juice
salt & peper
1 cup shredded cheese
4 matzah sheets
preheat oven to 400 and bake potatoes till tender, about 45 minutes. Cool, peel and slice potatoes into 1/4” slices. Reduce oven temp to 350. In medium bowl, mix spinach, green onions, sweet pepper, ricotta cheese, lemon juice, and season w/salt & pepper. Wet the matzah under running water until pliable but not falling apart. Grease the bottom of a baking dish and put the first sheet of matzah as the bottom layer. Put down ¼ of the spinach mixture, then a layer of potatoes, followed by some shredded cheese. Continue making layers until you run out of ingredients, and make the top most layer shredded cheese.
Bake for 35 minutes, until cheese on top is bubbly. Wait a few minutes before serving, so it can firm up, and cut into squares for serving.
Cheese wise, we used up the fontina that was in the fridge, and it was awesome. My matzah didn't quite fit into the baking dish I used, so I ended up farfelling some of it, and it still worked fine.
And now for some dessert . . .
Cardamom Apple Cake – difficulty level is a little harder. You'll need a food processor, an electric mixer of some kind, and nearly every bowl in the house.
½ cup matzah meal
1 cup chopped or slivered almonds (see note below)
½ tsp salt
1 tsp cardamom
5 large eggs at room temperature and separated
1 cup sugar
2 granny smith apples, peeled, cored, and grated
few tablespoons powdered sugar
preheat oven to 350 and grease a baking dish. Use a springform pan if you've got one (I don't). Pulse almonds in food processor until finely chopped, then add matzah meal, salt and cardamom and pulse some more until finely ground. Don't go too far,you don't want paste.
Beat egg yolks in a bowl until smooth then add ¾ cup sugar a little bit at a time. Keep beating until mixture is thick and pale. Stir in the nut mixture then the apples. In another bowl, beat the whites until you get stiff peaks. Beat in the remaining ¼ cup sugar a little at a time, keeping your stiff peaks. Fold a little of the egg white mixture into the egg yellow mixture to blend, then quickly fold in the rest of the whites. Scrape all batter into baking dish and bake for 40-45 minutes until top is browned and springy. Remove from oven, sprinkle top with powdered sugar, and let cool completely. The cake will puff, then sink a little.
This apple cake is the messiest, most involved dessert I've made in a long time. And you know what? It was so good it was worth the mess. It is not gluten free by any means, but you would never know it wasn't made with flour. Slivered almonds are insanely expensive! I bought the cheapest bulk whole almonds I could find, and chopped them by hand before they went into the food processor, and it was fine.
Sunday, April 20, 2008
you know, I'm not as Passover Crazy as I could be.
You know those crazy Christmas ladies, who have a themed Christmas tree in every room of their house? And when they go on vacation, they go shopping for the sole purpose of buying a commemorative christmas ornament? I'm working on being that obsessed about Passover. I buy cookbooks if they have good passover friendly recipes, the more non traditional, the better. I start planning Seder and other Passover meals a month ahead of time. I'm always surprised how many Passover friendly (or one ingredient away from Passover friendly) recipes I find in my favorite French Cookbooks, The Book of French Provincial Cooking, by Hilaire Walden. Best cookbook purchase ever.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Sure, I don't observe Passover as much as I could (non-Passover friendly food gets shoved to the back of the pantry or fridge, or tossed in the freezer), but i'm happily food obessed. We shared cooking responsibilities with another family this year. They hosted the Seder, we brought the side dishes and one of three desserts. I got to cook on a flat top range for the first time.
With recipes below, or links to the recipes:
Marinated Mushrooms (Adapted from The Book of French Provincial Cooking)
Zucchini Gratin (Same Source as above)
Sweet Potatoes and Apples
Garlic Roasted Potatoes
and Forgotten Cookies for Dessert.
Marinated Mushrooms
1 onion, sliced very thin
l clove of garlic, minced
2 tbsp olive oil
1 tbsp coriander
1 cup red wine
1 lb button mushrooms, sliced if bigger than bite sized
2 large tomatoes, diced
salt & pepper
chopped parsley
bay leaf
Saute onion & garlic in oil for about 5 minutes. Stir in mushrooms, coriander, and tomatoes, salt and pepper and bay leaf. Pour wine over. Bring to a boil, then simmer 10 minutes. If you want the sauce thicker, removed mushrooms and onions with a slotted spoon, and simmer until it's at a thickness you want, then add mushrooms and onions back in. garnish with parsley. Can be served hot or at room temperature.
Zucchini Gratin
2 lbs zucchini, sliced
olive oil
1 can diced tomatoes
2 cloves garlic, minced
2 tbsp chopped basil or parsley
salt & pepper
½ cup matzah meal
¼ - ½ cup shredded greyere cheese
1 tbsp butter
put sliced zucchini in a colander with plenty of salt (it draws the moisture out). Leave for one hour, then rise zucchini well (rinse it again, there is a lot of salt there!) and dry with paper towels.
Preheat oven to 400. Heat oil in a heavy skillet over medium high heat, and saute zuchini until they begin to brown. You want them browned, not mushy. Remove zucchini with a slotted spoon and set aside. Add tomatoes, garlic, basil or parsley, and salt & pepper to skillet. Bring to a boil, then simmer till it thickens a bit. Stir the zucchini back in, then pour it all into a baking dish. Mix the matzah meal and cheese in a bowl, and sprinkle that on top. Cut the butter up, and dot the top of the gratin with it. Bake at 400 for 30 minutes.
Stay tuned for more Passover goodness, including Matzah ball soup (I made the best soup of my life the other night. I need to figure out what the heck I did!), Turkey and Leek Fritters, more Rattatoullie, Sweet potatoes with pears, and some other stuff. It's all good.
. . .sadly not much on the book front. I got Michael Moorcock's The Dreamcatchers Daughter from the library, and I've been staring at it for a week, unable to pick it up. If you've been following this blog, you know of my growing obsession with Michael Moorcock, so why can't I pick this thing up? The dust jacket summary mentions something about historical World War II characters (maybe one of them is an Eternal Hero?). . And you know what? I'm just not ready for my Elric fantasy world to be tainted by the contemporary. I want Elric to stay in the beautiful, surreal, idealistic fantasy world he belongs in. Sigh.
Hal Duncan's Vellum also made it into the library bag. I tried reading this book last summer, and I couldn't get into it. Too weird, even for me. So i'll give it another try. And i'm sure next year, i'll pick up The Dreamcatcher's Daughter, and just go nuts for it.
Finished Steven Brust's Book of Jhereg. Excellent book. Now I just need to find time to write a review.
Sunday, April 1, 2007
not much doing in 2 weeks.
it's spring, which means 1) mad planning for passover (starts tomorrow, and the cooking marathon starts today), 2) it's warm enough to finally go outside and prep my lame porch garden and 3)springtime means job is kicking my ass for the next 2 months. ahh, the joys of spring!
you'd think i'd gotten a lot of reading done in the last 2 weeks. tons of reviews up, tons of reading. . . yummy brains to eat. you'd think wrongly, because what mostly happened was me picking up a book, reading 30 pages, losing interest, then doing it again. wash, rinse, repeat. i am starving for intellectual intercourse. and lunch. i'm also hungry for lunch.
but i did finally finish Mary Doria Russell's The Sparrow. holy crap. read this. go buy a copy right now. and mix yourself a strong drink when you get to the end. when i got to the end, i was sitting on the sofa, and Mike was on the 'puter. i had to tell him "don't look over here, cuz i'm at the end of this book, and i'm crying. so don't look over here". Basics of the book: we pick up a radio transmission from an alien planet, the mission borrows some spiffy asteroid mining technology to get a group of humans there at near light speed. we get there, we meet the aliens, and most of them die. parts of the story are told as a flashback by the sole survivor, a Jesuit priest. and did i mention the mission was organized and paid for by the Church? if i ever meet Mrs Russell, i'm going to ask her how many nights she couldn't sleep because of the pain and shock her characters went through. She must have gone through a lot of that with them. All authors are given the opportunity to play God - to help their characters, hurt them, answer thier prayers, or not. even if you're not into scifi or fiction, read this book just for the dialogue. it's got the best damn dialogue i have ever come across. ever. We're trying to discuss this as our reading club book over at Sci Fi Haven by the way. Stop over there, otherwise i'm going to write another 20 paragraphs about this book.
also just finished Anthony William's Scales. hhmmm.... how to put this? i will be polite and tactful in my official online reviews. after those reviews have been put submitted and possibly published at my haunts, i will then post my real thoughts here. if i can't be honest on my own blog, what is the point of having one? i am under NO requirements to be polite in my own god damn backyard. but on the other hand, i don't want the give the author a heart attack.
i've got myself so psyched up, i'm actually excited for the responses. i'm sure they won't all be positive. to be continined.
mmmm...... fooooodddd..... and i've had nothing but coffee so far this morning, so i'm starving. so many yummy passover recipes, what to choose?
this is the big turkey i make when i host a seder. i think i stole it from one of Giada's thanksgiving cooking shows. she's such a babe. and this is easy.
again, so easy, you'll laugh.
you'll need:
a big turkey or chicken, or one of those stuffable turkey breasts.
1 large onion
1 lemon
2 oranges
1/2 tsp of black pepper
1/4 tsp of salt
1/4 thyme
1 - 2 tsp of the following, depending on your tastes, and how big the turkey is: rosemary, basil, parsley, herbs de provence, paprika. can be dried or freshly chopped/ground.
a few fresh sprigs of rosemary, a few fresh basil leaves.
3-4 cloves garlic, 2 should be minced, the other(s) cut in half.
3-4 tbsp olive oil
for the onion and lemon, cut them in half. cut one half into wedges, and the other slice thinly. cut one orange into wedges, and slice the other one. the skin should stay on the lemon and orange.
on your turkey, roll the skin back as far as possible. you don't want to tear it, but your going to be seasoning between the skin at the flesh, so just carefully roll it back.
in a bowl, blend the olive oil with the dried/chopped herbs, salt and pepper, and minced garlic. using your hands, or a brush, brush this all over the flesh of the turkey. in places where you didn't pull skin back, like legs, brush it over the skin. leave a little left in the bowl. put the sliced orange onion and lemon on the flesh, then roll the skin back, covering the herbs, citrus, and onion. any remaining herbs and oil should be brushed over the skin. the more oil thats on the skin, the browner and crunchier it will be later.
stuff the cavity with the wedges of citrus and onion, and any fresh sprigs and herb leaves you have. you'll have to use toothpicks to keep the cavity closed. cover with tinfoil, and follow your mom's turkey cooking directions, or the ones on the packaging for the turkey you bought (you did read it before you pitched it, right?).
3 or so hours later, you'll have a juicy delish main course. perfect for Passover, Thanskgiving, and probably Easter too.
alright, i'm off to find lunch and write reviews.
you'd think i'd gotten a lot of reading done in the last 2 weeks. tons of reviews up, tons of reading. . . yummy brains to eat. you'd think wrongly, because what mostly happened was me picking up a book, reading 30 pages, losing interest, then doing it again. wash, rinse, repeat. i am starving for intellectual intercourse. and lunch. i'm also hungry for lunch.
but i did finally finish Mary Doria Russell's The Sparrow. holy crap. read this. go buy a copy right now. and mix yourself a strong drink when you get to the end. when i got to the end, i was sitting on the sofa, and Mike was on the 'puter. i had to tell him "don't look over here, cuz i'm at the end of this book, and i'm crying. so don't look over here". Basics of the book: we pick up a radio transmission from an alien planet, the mission borrows some spiffy asteroid mining technology to get a group of humans there at near light speed. we get there, we meet the aliens, and most of them die. parts of the story are told as a flashback by the sole survivor, a Jesuit priest. and did i mention the mission was organized and paid for by the Church? if i ever meet Mrs Russell, i'm going to ask her how many nights she couldn't sleep because of the pain and shock her characters went through. She must have gone through a lot of that with them. All authors are given the opportunity to play God - to help their characters, hurt them, answer thier prayers, or not. even if you're not into scifi or fiction, read this book just for the dialogue. it's got the best damn dialogue i have ever come across. ever. We're trying to discuss this as our reading club book over at Sci Fi Haven by the way. Stop over there, otherwise i'm going to write another 20 paragraphs about this book.
also just finished Anthony William's Scales. hhmmm.... how to put this? i will be polite and tactful in my official online reviews. after those reviews have been put submitted and possibly published at my haunts, i will then post my real thoughts here. if i can't be honest on my own blog, what is the point of having one? i am under NO requirements to be polite in my own god damn backyard. but on the other hand, i don't want the give the author a heart attack.
i've got myself so psyched up, i'm actually excited for the responses. i'm sure they won't all be positive. to be continined.
mmmm...... fooooodddd..... and i've had nothing but coffee so far this morning, so i'm starving. so many yummy passover recipes, what to choose?
this is the big turkey i make when i host a seder. i think i stole it from one of Giada's thanksgiving cooking shows. she's such a babe. and this is easy.
again, so easy, you'll laugh.
you'll need:
a big turkey or chicken, or one of those stuffable turkey breasts.
1 large onion
1 lemon
2 oranges
1/2 tsp of black pepper
1/4 tsp of salt
1/4 thyme
1 - 2 tsp of the following, depending on your tastes, and how big the turkey is: rosemary, basil, parsley, herbs de provence, paprika. can be dried or freshly chopped/ground.
a few fresh sprigs of rosemary, a few fresh basil leaves.
3-4 cloves garlic, 2 should be minced, the other(s) cut in half.
3-4 tbsp olive oil
for the onion and lemon, cut them in half. cut one half into wedges, and the other slice thinly. cut one orange into wedges, and slice the other one. the skin should stay on the lemon and orange.
on your turkey, roll the skin back as far as possible. you don't want to tear it, but your going to be seasoning between the skin at the flesh, so just carefully roll it back.
in a bowl, blend the olive oil with the dried/chopped herbs, salt and pepper, and minced garlic. using your hands, or a brush, brush this all over the flesh of the turkey. in places where you didn't pull skin back, like legs, brush it over the skin. leave a little left in the bowl. put the sliced orange onion and lemon on the flesh, then roll the skin back, covering the herbs, citrus, and onion. any remaining herbs and oil should be brushed over the skin. the more oil thats on the skin, the browner and crunchier it will be later.
stuff the cavity with the wedges of citrus and onion, and any fresh sprigs and herb leaves you have. you'll have to use toothpicks to keep the cavity closed. cover with tinfoil, and follow your mom's turkey cooking directions, or the ones on the packaging for the turkey you bought (you did read it before you pitched it, right?).
3 or so hours later, you'll have a juicy delish main course. perfect for Passover, Thanskgiving, and probably Easter too.
alright, i'm off to find lunch and write reviews.
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