Ham is pretty easy to cook. Buy a bone-in ham. Oven temperature is 325 F and only needs to cook for 15 minutes per pound. Just place it in the pan and put it in the oven.
If you want to make a glaze use the leftover juice from the curried fruit. To one cup of fruit juice add 1 tbsp of brown sugar and 1 tsp dried mustard. Half-way through the cooking of the ham baste it with the juice and do it every 15 minutes until done. You can turn the heat up for the last hour so you can cook the scalloped potatoes at the same time. Cover the ham with tinfoil until ready to cut. Pea soup recipe to follow.
Monday, October 13, 2008
Turkey Soup
Well, now that the turkey was a success you get to enjoy the benefit of making homemade turkey soup. Before you can make the soup you have to make stock. Put the turkey and bones in a large pot and cover with water. Add stalk of celery and leaves, whole onion and whole carrot. Bring to a boil and simmer for 5 or 6 hours on low to medium heat, adding water if necessary. Allow to cool and strain the broth into another pot. Cool in the fridge and when it is totally cold you can skim the fat from the top. In the meantime go through the bones and keep any pieces of meat to put in the soup. You can also chop up any leftover turkey.
1 onion chopped
2-3 stalks of celery sliced thin
2 carrots chopped
2 cloves garlic minced
1/2 tsp thyme
2-3 oxo cubes
boiling water
salt and pepper to taste
1/2 pkg egg noodles
chopped turkey meat
Bring the stock to a boil and add the onions, celery, carrots, garlic and thyme. Add boiling water to oxo cubes and add to pot. ( 1 cup of water per oxo cube). Add cut up turkey meat. Let simmer covered for 1 - 1 1/2 hours or until vegetables are cooked. Add noodles for another 20 minutes.
Taste and add salt and pepper as needed.
After the roast turkey dinner, turkey soup is a breeze. You can add other vegetables if you want to like parsnips, ginger, red pepper chopped. Hopefully there will be some left over for your freezer. I'm so proud of your culinary skills. Love and Miss you Mom xx000
1 onion chopped
2-3 stalks of celery sliced thin
2 carrots chopped
2 cloves garlic minced
1/2 tsp thyme
2-3 oxo cubes
boiling water
salt and pepper to taste
1/2 pkg egg noodles
chopped turkey meat
Bring the stock to a boil and add the onions, celery, carrots, garlic and thyme. Add boiling water to oxo cubes and add to pot. ( 1 cup of water per oxo cube). Add cut up turkey meat. Let simmer covered for 1 - 1 1/2 hours or until vegetables are cooked. Add noodles for another 20 minutes.
Taste and add salt and pepper as needed.
After the roast turkey dinner, turkey soup is a breeze. You can add other vegetables if you want to like parsnips, ginger, red pepper chopped. Hopefully there will be some left over for your freezer. I'm so proud of your culinary skills. Love and Miss you Mom xx000
Wednesday, October 8, 2008
Roast Turkey with Stuffing
It would be best to buy a turkey fresh because defrosting can take a long time and delay the meal being ready. 10 - 12 lbs is probably a good size to start with and would take about 4 1/2 - 5 hours to cook.
STUFFING
1/2 cup chopped onion
1/2 cup chopped celery
1 diced apple
mushrooms (optional)
Saute with 1/3 to 1/2 cup butter until onion is translucent.
Combine with 6-7 cups breadcrumbs 1 tsp salt, 1/4 tsp pepper 2 tsps poultry seasoning (savory, sage, thyme). Combine breadcrumb mixture and onion & butter mixture. Mix thoroughly and stuff into cavity of turkey.
PREPARING TURKEY
Remove and save giblets (inside turkey cavity). If there are giblets put them in small pot of water and simmer for 1 hour. (to be used for gravy). Rinse inside of turkey cavity with cold water and dry with paper towel. Stuff with stuffing. Drumsticks can be tied together with string to keep stuffing from spilling out.
COOKING TURKEY
Put turkey in roasting pan with breast side up. Brush turkey with a little olive oil and melted butter and sprinkle with salt and pepper. Cover with tin foil and place in 325 f oven. Cook for 5 hours, removing every hour to baste turkey with juices. Remove tinfoil for last hour and after 4 1/2 hours check if done by piercing between leg and breast to see if there is any pink juice. Should be ready between 4 1/2 and 5 hours. Remove turkey from roasting pan and place on cutting board. Remove stuffing and put in casserole dish. Cover and keep warm. Cover turkey with tin foil and let sit 1/2 hour before carving.
MAKING GRAVY
Remove most of grease from roasting pan leaving the brown juice and 2 - 3 tbsp of grease. Sprinkle with 1/4 cup flour. Cook flour in grease and juice for 1 minute and then add broth from giblets ( 2 cup liquid) or use chicken stock and white wine if there were no giblets. Stir constantly while bringing to a boil and stir until thickened. Simmer and add salt and pepper.
STUFFING
1/2 cup chopped onion
1/2 cup chopped celery
1 diced apple
mushrooms (optional)
Saute with 1/3 to 1/2 cup butter until onion is translucent.
Combine with 6-7 cups breadcrumbs 1 tsp salt, 1/4 tsp pepper 2 tsps poultry seasoning (savory, sage, thyme). Combine breadcrumb mixture and onion & butter mixture. Mix thoroughly and stuff into cavity of turkey.
PREPARING TURKEY
Remove and save giblets (inside turkey cavity). If there are giblets put them in small pot of water and simmer for 1 hour. (to be used for gravy). Rinse inside of turkey cavity with cold water and dry with paper towel. Stuff with stuffing. Drumsticks can be tied together with string to keep stuffing from spilling out.
COOKING TURKEY
Put turkey in roasting pan with breast side up. Brush turkey with a little olive oil and melted butter and sprinkle with salt and pepper. Cover with tin foil and place in 325 f oven. Cook for 5 hours, removing every hour to baste turkey with juices. Remove tinfoil for last hour and after 4 1/2 hours check if done by piercing between leg and breast to see if there is any pink juice. Should be ready between 4 1/2 and 5 hours. Remove turkey from roasting pan and place on cutting board. Remove stuffing and put in casserole dish. Cover and keep warm. Cover turkey with tin foil and let sit 1/2 hour before carving.
MAKING GRAVY
Remove most of grease from roasting pan leaving the brown juice and 2 - 3 tbsp of grease. Sprinkle with 1/4 cup flour. Cook flour in grease and juice for 1 minute and then add broth from giblets ( 2 cup liquid) or use chicken stock and white wine if there were no giblets. Stir constantly while bringing to a boil and stir until thickened. Simmer and add salt and pepper.
Golden Cauliflower Dome
1 cauliflower
2 cups shredded cheddar cheese
1/4 cup mayonnaise
2 tbsp dijon mustard
2 tbsp grated parmesan cheese
Core cauliflower and remove outer leaves, leaving head intact. In large pot steam cauliflower on rack over boiling water for 20 minutes. Transfer to heatproof serving dish. Combine cheddar, mayonnaise and mustard. Spread over cauliflower. Sprinkle with parmesan cheese. Bake at 425 F for 10 minutes or until topping is bubbling and lightly browned. 6-8 servings.
It is best to get this ready ahead and put in the oven last after everything else is almost ready.
Mmmm good.
2 cups shredded cheddar cheese
1/4 cup mayonnaise
2 tbsp dijon mustard
2 tbsp grated parmesan cheese
Core cauliflower and remove outer leaves, leaving head intact. In large pot steam cauliflower on rack over boiling water for 20 minutes. Transfer to heatproof serving dish. Combine cheddar, mayonnaise and mustard. Spread over cauliflower. Sprinkle with parmesan cheese. Bake at 425 F for 10 minutes or until topping is bubbling and lightly browned. 6-8 servings.
It is best to get this ready ahead and put in the oven last after everything else is almost ready.
Mmmm good.
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