Thanksgiving: its about sharing more than food

Thanksgiving this year was a first for me.  I didn't actually cook it all, but it was all my usual dishes for the day.  Why not cook you may ask?  Its because this year I coached my newly married daughter on how to cook up the Thanksgiving Feast and she did alright.  She's ready to solo next year.

Best darn Bread Pudding I ever made...

The recipe isn't mine.  Its in this months Bon Appetit magazine.  It is Pecan, Bourbon and Butterscotch Bread Pudding. Allow me to hurl a few superlatives...it is the absolute best tasting, richest bread pudding I have ever had in my ENTIRE life.

My version I omitted the nuts and added them to those that like nuts when I served as a garnish.  Pesky people that are so picky make me batty.  Next time around this will be a made with pecan version for a dinner party.

Braciole, or Beef and Cheese Pinwheels...it sounds better in Italian

I've seen it done a dozen times over the years and never got around to trying it myself until last night.  Why?  I thought was a bit fussy for dinner on the fast and I was only partially correct.  It is a bit labor intensive with the prep of ingredients but once done it goes pretty fast.  The braise to completely tenderize the meat takes about an hour, but that is all hands free so its really not an issue...unless you need dinner on the table in 30 minutes.

This recipe is a blend of many from several sources.  I took meticulous notes of what I used to save you the guess work.  The end result is quite tasty with all but one in my house actually enjoying the final product which makes it a win in my book.  The lone dissenter is one who isn't a fan of cheese to start with.

Braciole

• 1 lb, about 4 thin cut round steaks
• 1/2 lb Fontina cheese - shredded.
• 1/2 c Parmesan, grated
• 1/2 c panko bread crumbs
• 1 small bunch parsley - chopped
• 4 cloves garlic- minced
• salt 
• pepper
• 1 can beef broth
• 1 can tomato puree
• 1 can tomato sauce
• 1 T parsley - chopped
• 1 T basil -chopped

Combine Parmesan, panko, parsley and garlic, toss to combine.  Take a piece of meat and season with salt and pepper.  Add 1/4 of the bread crumb parsley mixture and spread evenly over the meat. Top with 1/4 of the shredded Fontina.  Roll up from widest end jelly roll style,  Secure with toothpicks.  Repeat with remaining slices of meat.


In large skillet add some olive oil and over medium high heat sear all sides of the beef rolls.  When seared remove meat from pan and set aside.  Stir in your beef broth to deglaze pan, then add in tomato puree and tomato sauce.  Return meat to pan.  Cover and put in a 325F oven for 1 hour.

10 second garlic peel works!

Ok,a similar video went pretty viral on facebook with my friends and I decided to test it.  Yes, it works and it saves you from stinky hands.  File this under noisy kitchen tricks and use it as it is really a fast way to cleanly peel garlic.

A little jack-o-lantern lobotomy fun

 I have this silly tradition of each year using up the pumpkin from the jack-o-lanterns in the kitchen.  Some I'll steam and puree up for soup, pies and such later on.  Others get used fresh grated in Pumpkin Bread.  This version is from an old stand by for zucchini bread adapted to fit the needs of pumpkin.  Not much adaptation was needed as both are similar in texture and water content that its a pretty easy swap out.

Pumpkin Cranberry Nut Bread

• 3 eggs
• 1 3/4 c sugar
• 1 c oil
• 2 1/2 c grated pumpkin
• 2 t vanilla
• 3 C all purpose flower
• 1 t baking soda
• 1/4 t baking powder
• 1 t salt
• 3 t cinnamon
• 1/4 t nutmeg
• 1 c chopped walnuts
• 1/2 c dried cranberry (I use craisin brand)

Heat oven to 350F.  Grease 2 loaf pans.


Beat eggs 3-4 minutes until light.  Add sugar and cream well.  Beat in oil.  Reduce speed and fold in grated pumpkin.  Sift together flower, baking soda, baking powder, salt and spices.  Fold into egg mixture until well blended.  Fold in nuts and cranberry.  Divide batter between the two loaf pans and bake 1 hour until tester comes out clean.  

Stupid Easy Potato Gratin

Some things seem way more daunting than they really are.  Some things like Potato Gratin Dauphinoise are much easier than one thinks they are to complete. Its the complicated name that gets to people.  They also make a great stupid easy side dish for things like Coq Au Vin or similar to get your starch portion of the dinner complete.

This recipe is microwave friendly...and couldn't begin to tell you with certainty how long to do it in a traditional oven or at what temp.  It was created years ago when I was an apartment dweller and had an oven so small that even a turkey couldn't fit so I HAD to come up with ways to move stuff to the micro.  Timing in the recipe is based on a 1200 watt microwave.

I have to admit I'm a gadget freak and love them all.  A while back I picked up small hand held mandolin at Surfas in Culver City.  Its great for perfectly thin slices that don't deviate in size...much better than I can accomplish with my knife skills.  It is the tool I go to for making gratins such as this.

Another tool that I use a lot in the kitchen is the microplane.  It is perfect for adding a dusting of nutmeg, chocolate, zesting a lemon or what have you.  Much better at the job than a box grater or similar tool.

Potato Gratin

• 1 1/2 lbs baking potato
• heavy cream
• 1/4 cup grated Parmesan cheese, divided
• 1/8 t nutmeg, divided
• salt
• pepper

Butter your a 1.5 quart casserole dish.  Slice potatoes with the mandolin.  Put in layer of potatoes about 2-3 slices thick.  Salt, Pepper, dusting of nutmeg, and 1/4 of the Parmesan.  Repeat until all the potatoes are used and you are within an inch of the top.  Pour in heavy cream until it just reaches the top layer.  Put dish in microwave oven.  Microwave on HIGH for 10 minutes, then 20 Minutes at half power.

Butterscotch Pie

I have been a fan of butterscotch pudding, the cooked kind not that dreadful instant stuff, for as long as I can remember. Making your own from scratch is stupid easy and certainly worth the few minutes time it takes to cook the filling.

A couple of things to remember when making puddin' pies with meringue topping.  First and foremost make sure the eggs are at room temperature before you separate and try to whip the eggs.  They froth better if you have them warm as opposed to cold from the fridge.  Another thing to help them whip their best is invest a few bucks in a copper bowl.  The copper acts with the egg white to gain more volume.  Lastly, a bakers sugar also called caster sugar will dissolve easier in the egg white making a better final product.

Butterscotch Pie
9 inch baked pie shell - cooled to room temperature
Filling
1 1/2 c brown sugar
1/4 c flour
1 12 oz can condensed milk (not sweetened)*
1/8 t salt
3 egg yolks beaten
1 t vanilla
2T butter
Meringue
3 egg whites
1/4 t flour
6 T sugar


Bake 9" pie shell according to your recipe instructions for blind baking.  Cool


Mix sugar, flour, condensed milk, salt and egg yolks in a heavy sauce pan.  Whisk until dissolved.  Heat and whisk constantly over medium heat until it thickens and starts to bubble.  Remove from heat and whisk in vanilla and butter.  Add to your baked pie shell.


For the meringue add egg whites and cream of tartar to bowl.  Beat until soft peaks form.  Increase speed and beat in sugar 1 tablespoon at a time until stiff peaks form.  (About 4 minutes total).  Spread over the hot filling pushing to edges to seal.  Bake in 350F oven until browned.  Cool completely before serving.  Refrigerate left overs.

*sometimes sold as evaporated milk.