Friday, November 27, 2009

Williams-Sonoma class this weekend: Enjoy the Holidays with Le Creuset

The Williams-Sonoma store in the Pinnacle Hills Promenade in Rogers will be hosting the following complimentary technique class this Sunday.

Sunday, November 29th at 12:00 p.m. (lasts about :45 minutes)

Class description: Enjoy the Holidays with Le Creuset
Fall recipes often call for using cast iron. This class will explain what great cast iron is, its versatility and when to use it, and you’ll discover how this cookware can expand your repertoire. Le Creuset cast iron cookware is perfect for preparing warm, comforting foods during the busy holiday season. These beautiful pieces are an essential for all cooks, experienced or novice, and make a great gift.

Thursday, November 26, 2009

Awesome pickle brand on sale at Harps!

Posted by Lyndi

I’ve never been particularly brand loyal with pickles. It was because there weren’t any I liked off the shelf. Sure, there were plenty of good pickles served in restaurants, yet not anything that I could purchase locally.

Then Walmart on Pleasant Grove Road in South Rogers stocked a pickle brand called Gundelsheim in their “gourmet” section. It is the perfect blend of dill, crispness and non-crispness, hint of sweetness, and a great addition to chicken salad. The price is hefty, but worth it at $5.35. Unfortunately, Walmart raised their prices recently and these pickles are now over $6. So I walked away.

But guess what? Harps Foods stocks this item! And right now it is on sale for $2.98 (every day price is $4.95)!

At this price, I recommend you test it out and see for yourself how great a pickle this is!

I found this deal at the Harps Food Store located at 404 Town Center in Bella Vista. Store hours are 6:00 a.m. – 10:00p.m., daily.

Gluten-free section at Allen’s Market!

Posted by Lyndi


Hey all fellow gluten-free foodies.


Allen’s Food Market now has a gluten-free four-foot section in Aisle 4, next to the pancake batter and the pop-tarts! This has made life so much easier for me and for those of you who live in Bella Vista or Bentonville with gluten intolerance; this should help save you a mad rush to Cooks Market or Ozark Natural Foods late at night when you have a pancake or cupcake craving.


The section is well-stocked. At this point it looks like the merchandising strategy is simply getting a little bit of everything on the shelf. I was glad to see GF all-purpose flour, rice pasta, lemon wafers, and yes, pancake mix.


Side note: check out the freezer section facing the back wall (near dairy). They have GF waffles and GF pizza (even a GF and dairy-free for me!).


Allen’s Food Market is located on 71B North on the East side of the highway at 60 Sugar Creek Center. Open daily 7am – 10pm.

When is a restaurant more than a restaurant? When her name is Mary Maestri’s.

Posted by Lyndi


Everyone who knows me knows that my favorite restaurant is Mary Maestri’s in Tontitown. We discovered it in 1996 when we moved to Northwest Arkansas, which seems like ages ago yet it has been around since 1928.


Located at the corner of Hwy 112 and Hwy 412, Mary Maestri’s restaurant is in an unassuming white house and is sweet in an old-fashioned way. Once inside is a perfect blend of both casual and fine dining. The lights are perfectly dimmed and there are plenty of nooks and crannies. We have our own spot. The first table on the right, closest to the host table.


Mary Maestri’s is consistent. I know that the food will always be presented the same and taste the same and there never are surprises. They prepare comfort food in the broadest sense of the word comfort. And the strangest thing: you can be wearing jeans or a dinner gown and fit in perfectly. It never ceases to amaze me.


The food is made from scratch, all of it. The house salad is simple, chopped iceberg, house Italian, and three perfectly placed green olives. A homemade whole wheat dinner roll accompanies the salad and is my husband’s favorite. Dinner comes and there arrives another homemade dinner roll, this one is a white roll.


I have tried everything on the menu (that my food allergies allow) and I have to say it is all amazing. The fried chicken is perfect and the pecan-crusted salmon is impeccable. The dessert? It’s all homemade: flourless chocolate tortes, coconut cream pie, spumoni… all of it is simply amazing.


So what makes Mary Maestri’s my favorite place? The food, yes. But the one thing that makes it more than just another great restaurant is the fine people who are the heart of Mary Maesti’s: Danny, Brigitte, and Jennifer. Year after the year the same wonderful people greet us, make sure we get our favorite spot, and make us feel like we are more than dinner guests. They make us feel like we are family.


If you haven’t been to Mary Maestri’s yet I highly recommend the experience!


Mary Maestri’s is open daily from 5:30-9:30.

I am thankful.

Posted by Lyndi

Today is Thanksgiving and I am thankful for today. To be alive. And happy. And loved.

Today is my 20th anniversary and I am thankful for knowing and having such happiness and peace in my life. 20 and ½ years ago I met the man of my dreams… and he won my heart. Other guys would give stuffed animals, flowers, and perfume. My man? He gave me food. He was a keeper.

Dennis, thank you for an amazing life! You are the bestest.

Sunday, November 22, 2009

Every family needs a “family fav.” What’s yours?

Posted by Lyndi

I grew up in North Carolina, among a family of New Jersey natives and first generation Americans. I can distinctly remember the day I watched Sesame Street and there was a film short of a little boy from Mexico whose mother was making burritos. “Mom, look at this food. It’s like a flat pancake with meat and cheese in it,” I remember excitedly saying as I tugged at my mom in the kitchen to get her attention. Burritos were fascinating and as foreign to me as pierogies were to my husband when we first married.

After high school I went to the college in Pasadena California, married my native Californian husband, and moved to central California for seven years. I was surrounded by the world of burritos, enchiladas, tacos, and Garcia JosJos fast food in Modesto, California with the really amazing salsa. Oh yes, I experienced the world of salsa.

In college while living the life of poor college kids, Dennis and I have a favorite memory of walking down Colorado Blvd to eat at a hole-in-the-wall Mexican restaurant. The name is long forgotten but the food memory is not. With our change (I am not exaggerating) we shared a huge plate of tortillas, beans, rice, and cheese and the endless bowls of chips and salsa. Nowadays as we drink our $14 cocktails and ridiculously overpriced entrees, we marvel back on how much we enjoyed that simple, simple meal.


In 1996 we moved to Northwest Arkansas for our careers. The only Mexican restaurant in town at that time was Chimi’s in Rogers. Imagine our surprise when we ordered rice and beans and they served… rice pilaf! That was then and this is now and we have plenty of Latin-inspired restaurants and the ingredients to make our own burritos, enchiladas, tacos, and salsas.

Which brings me to my opening question: Every family needs a “family fav.” What’s yours?

Ours is the infamous family tacos. And almost any given Friday night one of us seems to be preparing it and inviting other members of the family over. The ingredients are kept simple and served buffet style to suit everyone’s needs: some like ground turkey, some like ground meat, I like corn tortillas (no oil, thank you) and others like skillet fried flour tortillas. But the end result is the same: great comfort food shared with the love of family. I’d like to say a special thanks to Nathan and Alicia for the past two Friday nights of family taco’s.

It’s not too late or too complicated to start your own family tradition and watch it expand!

Do you already have a family fav tradition? Share it with us!

Have you had a date lately?

Posted by Lyndi

I recently became reacquainted with an old friend from my childhood. This friend was both incredibly sweet, sometimes a little nutty, and always presented itself well… especially at church potlucks and dinner parties.

I am talking about dates, the fruit of the date palm tree that has been a staple of the Middle East for thousands of years.

Since we grew up without eating sugar or processed foods, my mother would always prepare dates as her dessert contribution to church potlucks or dinner parties. She would buy a package of common pitted dates from the grocery store, slice them open, fill them with creamy peanut butter, and then sprinkle the peanut butter with shredded coconut. I highly recommend you try that yourself. It’s a perfect little treat – sweet with a shot of protein. Yum!

Now I buy the Medjool dates. These are large, sweet, and succulent dates. You can purchase them individually or prepackaged. So far the ones I have found all have the pits inside. Medjool dates are great because they aren’t sticky, which makes them easy to eat by themselves or prepare the peanut butter/coconut option I mentioned.

Where can you purchase Medjool dates in NWA?

> Cooks Natural Foods for $6.99 for one pound in the produce section. The benefit of buying at Cooks is that you can pick as much or as little as you want. Picking the dates individually is perfect for experimenting the first time. Cooks is located in downtown Rogers on W. Walnut Road.

> The Pinnacle Station Local Market in Rogers for $8.99 for one pound in the refrigerated produce section. Yes, these are more expensive than Cooks but the location may be easier for you to get to, especially if you just want to do a taste test. It wouldn’t be my first choice because sometimes these look like that have freezer burn. Since these are individuals, it is easy to pick through and find the ones you want. The Pinnacle Station Market is located on the corner of Promenade Blvd. and New Hope Road.

> Sams Club in Bentonville or Fayetteville for $8.48 for two pounds in the produce section. This is a great deal and the date’s appearance is consistent. This is a great route to go once you discover your own love for dates!

Dates also make a great alternative to candy bars if you are running around and want something sweet… and good for you. Check out my friend Nikki Crenshaw’s personal training blog for this and other healthy eating treats! Thanks Nikki!

Friday, November 20, 2009

Want something fun for the kids? Try Brussels Sprouts on the stalk!

Posted by Lyndi

Last night I was shopping in Allen’s Food Market in Bella Vista and came across these: Brussels Sprouts on the stalk! How cute is that?

For all you parents out there who want your kids to eat Brussels sprouts, buy it on the stalk and make them part of the removal process!

Plus, these would be a great addition to your roasted vegetable dish at Thanksgiving.

Retail is $3.99 each.

Allen’s Food Market is located on 71B North on the East side of the highway at 60 Sugar Creek Center. Open daily 7am – 10pm.

Williams-Sonoma class today and tomorrow: Williams-Sonoma Thanksgiving Classics

Posted by Lyndi

Getting excited about Thanksgiving Day next week? Want to add a little something “extra” to your meal?

The Williams-Sonoma store in the Pinnacle Hills Promenade in Rogers will be hosting the following complimentary technique class this Sunday and Monday.

Sunday, November 22nd at 12:00 p.m. (lasts about :45 minutes)
Monday November 23rd at 7:00 p.m. (repeat class)

Class description: Williams-Sonoma Thanksgiving Classics
Thanksgiving is only a few days away but no worries – we end our series with Williams-Sonoma Thanksgiving recipes that have become classics over the decades. There’s still time to add a side dish that’s sure to become a new tradition in your household!

Monday, November 16, 2009

“Foodies are dead?” Nah, I don’t think so.

Posted by Lyndi

Recently I read an article from The Lempert Report that stated that “foodies are dead” and the shutdown of Gourmet magazine “makes it official.”

Nah, I don’t think so.

All we have to do is look at the characteristics of a foodie. Wikipedia has a great definition of a foodie: “Foodies are amateurs who simply love food for consumption, study, preparation, and news.”

Perhaps there is some confusion between a foodie and a gourmet? Gourmets simply want to eat the best food. Period. And Gourmet magazine showcased the very best. I loved that magazine. I loved it, but I never subscribed to it, never cooked anything from it, never was inspired to order anything because of the stunning ads within it, and yet I’m still here. A foodie.

I almost feel a little silly calling myself a foodie. To me it is synonymous with being, well, human. We all eat. And whether you choose to eat hotdogs or New Zealand rack of lamb, there can always be that element of creating something just a little bit unique with your food. Case in point: My husband and I had a ridiculous craving for hotdogs the other night. Yep, good old-fashioned, nitrate-laden beef franks. I sliced mine in half, cooked them in my cast iron skillet and ate them without the bun and dipped in mustard. My husband had his in a hot dog bun, with melted smoked gouda and, get this, fried eggs on top. Moral of the story? We ate hotdogs, the bottom of the food chain. But they were more than just hotdogs. It was a hotdog experience. Isn’t that what makes food so comforting? It’s all about the experience.

Another reason why I know the foodie is not dead? Look and listen to the faces of your friends and family as you describe a really great meal you had on vacation or at a local restaurant or describe a hotdog sandwich with smoked gouda and a fried egg on top. It draws them in. Case in point: We traveled to Alaska this August and put the miles on the rental truck. 1300 miles in a week; 500 photos; 250 were photos of what we ate. The salmon, halibut, reindeer sausage, kale, it was all fresh-tasting and amazing. Flash-forward several weeks. I edited my 500 photos to share with my co-workers over lunch one day and kept it to just 20 or so photos that captured the beauty and essence of Alaska. I thought about including my food photos, but I did not think anyone besides me would find them interesting. Would you believe that the conversation quickly veered to questions about the food in Alaska? “How was it?” – “What did the salmon taste like?” “What does reindeer taste like.” The scenery photos were indeed beautiful… but they wanted the heart of the experience. They wanted to know what Alaska tasted like.

So no, I don’t think the foodie is dead. In fact, I think the foodie in all of us is each emerging and just getting started. Here’s to the experience for all of us!

Happy eating!

Sunday, November 15, 2009

Have you ever tried a pickled ginger, beet, or fennel sorbet?

Posted by Lyndi


Or, if you saw pickled ginger, beet, or fennel sorbets on a restaurant menu… would you try it?


I did. And I loved it!


First off, these sorbets are made on the premises by Chef Rob at River Grille. That subconsciously told me that I may never have the opportunity to try this again, so that was an immediately plus.


Secondly, how about those unique ingredients? Wouldn’t you be intrigued, too? While I am not the biggest fan of sorbets (even though it is usually the only dessert offering in a restaurant that I can try because of my dairy intolerance), the mere mention of pickled ginger, beet, and fennel truly made my taste buds tingle. I simply HAD to order this sorbet flight!


What did they taste like?


The pickled ginger had a completely balanced flavor. Not too pickled, not too gingered, not too sweet. It was great and I am not the biggest fan of ginger, either. The beet was initially a very sweet taste yet it ended in a very nice earthy beet flavor. The fennel immediately gave me a wow effect. Licorice-y, but better.


Which did flavor did I like best?


All of them! Because each was so different and perfectly incorporated, they were ALL amazing.


Where can you try these unbelievable desserts?


The River Grille Steakhouse in Bentonville located at 1003 McClain Rd. (Beau Terre Exit, located next to the Marriott Courtyard).

Call for reservations at 479-271-4141.
Lunch hours are M-F from 11:30-2:30 (I ordered these sorbets with my lunch)
Dinner hours are M-F from 4:30-9:30; Saturdays 5:00-9:30

Still looking for a natural or organic turkey? Act fast!

Posted by Lyndi

Thanksgiving is just 10 days away and if you still haven’t reserved your fresh natural or organic turkey… act fast! Supplies are limited!

Call Wayne the Butcher at Cooks Natural Market at 479-936-8306. (Tell him that Lyndi sent you - he’s a great guy!)

Cooks Natural Market in located in historic downtown Rogers at 726 W Walnut St. (corner of W. Walnut and 71B/8th Street). Hours are M-F 9:00-6:00 and Saturdays 9:00-5:00.

Williams-Sonoma class today and tomorrow: Thanksgiving Desserts

Posted by Lyndi

Unfortunately I am going to skip this one today since I can’t eat wheat or dairy. Hope you enjoy it!

The Williams-Sonoma store in the Pinnacle Hills Promenade in Rogers will be hosting the following complimentary technique class today and tomorrow.

> Today, November 15th at 12:00 p.m. (lasts about :45 minutes)
> Tomorrow, November 16th at 7:00 p.m. (repeat class)


Class description: Thanksgiving Desserts
No Thanksgiving feast is complete without a selection of enticing desserts, and this class features traditional favorites as well as some sweet surprises. We’ll show you how to prepare a tender, flaky piecrust, an updated version of pumpkin pie and much more. We guarantee your guests will come back for seconds!

Thursday, November 12, 2009

Risotto, Risotto, oh how I love you so. My lovely, lovely Risotto.

Posted by Lyndi

I have a signature dish! It is requested over and over again and consumed lickity-split whenever I make it!

It is an in-demand, often-requested, quickly-consumed, droll-inducing, delightfully-easy risotto dish. And today I am going to share the recipe to the easiest risotto dish I have ever come across. And, not surprisingly… this recipe comes from Cook’s Illustrated (my fav) and their book: The Best Slow & Easy Recipes.

The absolutely best part of this recipe? It’s a BAKED risotto. This means you won’t have to stir and stir and stir and stir and stir and well, you get the point.

The absolutely best part of the dish? The taste is amazing.

Who knows? You may end up doing what I did after serving this one evening at a dinner party. I bought a bigger dutch oven so I could double the recipe! Cooking time will be the same if you double the recipe.

Let me know how it goes and how much your friends and family love it, too!

Baked Risotto

Serves 6 to 8

Ingredients
3 tablespoons unsalted butter
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) (I use the minced garlic in jars)
Large pinch saffron (optional) (I add this every time and it works like a charm, ahhh aromatics!)
2 cups Arborio rice
4 ¾ cups low-sodium chicken broth
1 cup dry white wine (helpful hint: one 187ml bottle = 1 cup)
2 ounces Parmesan cheese, grated (about 1 cup)
Gound black pepper

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.


2. Melt the butter in a large Dutch oven over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring often, until softened, about 5 to 7 minutes. Stir in the garlic and saffron, if using, and cook until fragrant, about 30 seconds. Stir in the rice and cook until the grain edges are transparent, about 4 minutes.


3. Stir in 3 ½ cups of the chicken broth and the wine. Cover the pot, increase the heat to high, and bring to a simmer. Place the pot in the oven and bake the rice until it is tender and no water remains, about 20 minutes.


4. Just before removing the risotto from the oven, microwave the remaining 1 ¼ cups broth in a covered microwave-safe bowl on high power until hot. Remove the risotto from the oven and stir in the hot broth and Parmesan. Season with salt and pepper to taste and serve immediately.

Wednesday, November 11, 2009

A very important message about stale ice cubes

nwafoodie stale ice cubs

How have I lived this long without knowing about stale ice cubes?

Saturday evening we spent the night at my in-laws home and we had a great visit. Grilled salmon, mashed potatoes, salad, wine, and cocktails: Ahhh… all the makings of a guaranteed great evening.

Yet this was the night I realized I have lived my entire life without knowing about… (wait for it)…stale ice cubes.

While preparing drinks for the guests, I innocently reached into their freezer to access the ice cubes and quickly became perplexed. What was this next to the ice cube bucket? A Ziploc® freezer bag filled with ice cubes. “Mom,” I asked, “What is the bag of ice cubes? Do I use those or the ones in the bucket?” From the living room my mother-in-law answer, “Use the fresh ice cubes. The ones in the bag are stale.”

Stale? Ice cubes? Who knew?

The best part about this conversation is the fact that they have an artesian well. Which means they have crystal-clear and amazing-tasting pure water. Apparently crystal-clear and amazing-tasting pure water can get stale if ice cubes aren’t consumed right away.

Please spread the message to your loved ones. Replace your ice cubes often for an optimal drinking experience.

Side note to my mother-in-law: I think it is great that you respect your drink. Cheers!

Lyndi

Eat well, my friends. Eat well.

Sunday, November 8, 2009

Want to make a quick, easy, and delicious carrot soup?


Posted by Lyndi

I came across this recipe in one of my cookbooks (The Art of Simple Food by Alice Waters, 2007) some time ago. Only I never got around to cooking it until a few weeks ago.

It’s amazing and now it’s a staple.

The best part is that it taste so clean and the flavors of the simple ingredients give that complete mouth-feel. You know the feeling I am talking about: after you swallow, your mouth has that complete feeling of contentment.

This is an easy soup. And if you haven’t figured me out by now, I like things simple and easy.

Tip: If you have a friend who is sick or just down-and-out, this dish may just hit the spot. Last week I made this for my friend, Mrs. Lawson, who just had surgery. Out of an entire bag of goodies that I dropped off with her, this is the one dish she raved about and asked for the recipe!

So, Mrs. Lawson, this one’s for you!


Alice Waters Carrot Soup
8 servings

Melt in a heavy-bottomed pot:
4 tablespoons (½ stick) butter
Add:
2 onions, sliced
1 thyme spring
Cook over medium-low heat until tender, about 10 minutes. Add:
2 ½ pounds carrots, peeled and sliced (about 6 cups)
(Today I diced up 3 cups of Yukon gold potatoes and added at this point. Husband’s request was a good one!)
Season with:
Salt
Cook for 5 minutes. Cooking the carrots with the onions for a while builds flavor. Add:
6 cups broth (today I used the broth from the whole chickens we cooked yesterday – what flavor!)
Bring to a boil, lower the heat, and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired.

Williams-Sonoma class today and tomorrow: Make-Ahead Feast

Posted by Lyndi

The Williams-Sonoma store in the Pinnacle Hills Promenade in Rogers will be hosting the following complimentary technique class today and tomorrow.

Today, November 8th at 12:00 p.m. (lasts about :45 minutes)
Tomorrow, November 9th at 7:00 p.m. (repeat class)


Class description: Make-Ahead Feast
What’s the secret to a stress-free Thanksgiving? Having everything except the turkey prepared ahead of time. You’ll learn how to make our favorite new side dishes that can be made in advance and require minimal work on Thanksgiving Day. We’ll feature delicious recipes for vegetables, potatoes and stuffing.

Here’s a chopped salad guaranteed to deliver on taste and presentation!


Posted by Lyndi

Have I ever mentioned how much I love Cook’s Illustrated.com? I have yet to be disappointed by any of their recipes. In fact, they are teaching me how to cook! Love, love, love them.

I’m a late-bloomer of sorts in the cooking field: always stuck to my few (simple) favorites when making dinner (read: omelets and potatoes), used cooking bags for roasts and turkeys since it was fail proof (read: not very tasty, yet easy) and relied heavily on eating out (read: often.) Okay, I still rely on the last one.

So, I tried out a new recipe from Cook’s Illustrated that is marvelous that I just have to share! I made it recently at my mother-in-law’s home and the entire family loved it. The recipe says it serves four but it fed the six of us just fine (and we are big eaters).

Enjoy! Let me know how it worked out!

Mediterranean Chopped Salad
Serves 4 as a light entrée and 6 as a side dish (this is what we did).

Ingredients
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1 ¼ cups) (I used 2 cucumbers)
1 pint grape tomatoes, quartered (about 1 ½ cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon) (I used the minced garlic in the jar)
1 (14-ounce) can chickpeas, drained and rinsed (aka garbanzo beans)
½ cup chopped pitted kalamata olives
½ cup small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley (I forgot to add this so I can’t vouch for the taste addition)
1 romaine heart, cut into ½ inch pieces (about 3 cups)
4 ounces feta cheese, crumbed (about 1 cup)
Ground black pepper

Instructions
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parlsey; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
4. Sit back and soak in the praises of your fellow diners (okay, I added this step!).

Published July 1, 2009. From Cook’s Illustrated.

Tuesday, November 3, 2009

I “talked turkey” with LouAnn from Williams-Sonoma

Posted by Lyndi


Last night my husband and I went to our first Williams-Sonoma cooking technique class: “Let’s Talk Turkey.” And I have got to say… it was great! LouAnn was our teacher and this was her first class, too. Kudos to LouAnn!


First, I called ahead of time to reserve our spot. I was told that it was going to be a lighter class than the previous day, which made me happy (who wants a crowd?). Second, there were six people in attendance so there was plenty of space for viewing. Third, I actually learned a lot. And I needed to learn a lot.
Thanksgiving we have turkey-duty. Again. And this year I want it to taste great.


So the technique class was really helpful. And if you didn’t have a chance to attend, let me share a few tips and tricks:


1. Consider brining your turkey. It keeps the meat moist and flavorful. You can either do a wet or dry brine. We ending up purchasing the apple & spices turkey wet brine mix and plan on mixing with apple juice. Eventually you will rinse the brine off before flavoring your turkey.


2. Next, flavor your turkey. Use oil, flavored butters or paste by rubbing on and under the skin of the turkey. We usually use olive oil and mix with herbs. This year we will be using the turkey seasoning paste.


3. Tuck the legs under the skin and tie with twine. Fill the cavity with onions, apples, carrots, apples, celery, garlic, or orange slices. Bring on the aromatics!


4. Roasting time. Start off with a hot oven – 375 or 400 degrees for 30 minutes, then lower the degrees to 325 or 350 degrees. You know it is done when a thermometer in the breast registers 165 degrees and 175 degrees in the leg/drumstick. We purchased an All-Clad oven-probe thermometer that has a cord that you can run from the oven to your countertop.


5. Don’t forget to keep the turkey off the bottom of your roasting pans. You’ll want a flat bottomed pan so you can deglaze the drippings over the burner. LouAnn mentioned that adding wine t o help deglaze would be delicious and I concur. We are planning to do just that this year.


6. Let your bird rest. Wait 20-30 minutes before you carve to ensure that all the juices are reabsorbed back into the meat. Carve in this order: legs, thighs, breast. And once you place on a pretty platter, add a little greenery! Parsley or rosemary and perhaps even grapes! Make it a nice presentation.


7. Save your carcass! It is perfect for making stock. I have to admit that I have never done this before with the Thanksgiving turkey… this year I will!


Happy Thanksgiving! Don’t forget to order you fresh turkey!
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