November 25, 2010

Thanksgiving Leftovers

Our family loves to eat, so naturally, Thanksgiving is our favorite holiday. Here are some photos from today’s festivities:

As much as I love Thanksgiving, the best meal of the YEAR, in my humble opinion, is Thanksgiving leftovers on Friday. There is no pressure—no anticipation of the big meal and the epic cleanup after 20 people leave your house and no potential family squabbles to fear. Maybe then you can sit down quietly with a nice plate of leftovers, gently warmed, and enjoy the incredible bounty of Thanksgiving. You may even have the peace of mind to remind yourself of what you are thankful for.

I try to make my leftovers last until the weekend. At which point I start to get creative. Here are some ideas I can’t wait to get started on:

Cranberry Vinaigrette: Whisk together a little leftover cranberry sauce with some red wine vinegar, whole grain mustard, olive oil, salt and pepper. Toss with torn butter lettuce, chopped scallions, some shredded leftover turkey and toasted pecans.

Stuffing Meatballs: Mash up about 1 cup of stuffing in a large bowl then mix with a pound of ground beef, an egg, some chopped fresh parsley, salt and pepper. Shape into 2-inch balls and cook in a large skillet until cooked through. Add some marinara sauce to the skillet and simmer for a few minutes. Serve with warm, crusty bread.

Pesto Mash: Reheat your mashed potatoes then stir in some fresh or store-bought pesto. Delicious on its own as a side dish or dollop potatoes over a tomato-based fish soup or a hearty beef stew.

Pressed Turkey Sandwich: Make a sandwich with sliced leftover turkey, sharp Cheddar, sliced dill pickle, lots of mustard and rye bread. Cook in a panini press (or in a skillet with another skillet on top to weigh it down) until melted and crisp.

Posted by Jessica Seinfeld
Category: Delicious Recipes

November 24, 2010

To Stuff or Not to Stuff…

It’s the age-old debate around this time of year. Of course, it’s all a matter of personal preference and, maybe even more importantly, family tradition. If you do decide to stuff your turkey, please be advised to stuff it just before it goes in the oven. And when you check the temperature of the turkey to make sure it’s done (165°F in the thickest part of the thigh), check the temperature of the stuffing to make sure it’s cooked as well and reaches 165°F. One more thing: if you brine your turkey, we recommend that you don’t stuff it—the brine may make the stuffing too salty. Is it dressing or stuffing…let the debate continue…

Posted by do it Delicious
Category: Delicious Recipes

November 22, 2010

How to Roast Vegetables

Oven-roasted vegetables are one of the simplest, easiest side dishes to make. If you are already cooking a meal and your oven’s hot, it’s even more of a no-brainer. It requires only two steps—prepping and seasoning the vegetables—and just being aware of a couple of important points to ensure a pretty perfect result.

The method I recommend is to roast veggies on a high heat in a sheet pan (a flat, shallow pan with low sides.) I love the way high temps (around 400°F) browns and caramelizes (and even sweetens) whatever you have chosen to roast. A lower oven temperature tends to produce a drier end product. I recommend cutting the vegetables the same size, so they cook consistently, and for the same amount of time. MOST importantly, coat them with some nice, rich extra virgin olive oil. Oil helps the vegetables to cook faster and I personally think they taste better this way.  It also adds some crisping and charring for personality. By the way, this is where I break out the higher quality bottle of olive oil (I also keep a low to mid-range bottle for everyday cooking.) I always sprinkle kosher salt and freshly ground pepper on to my vegetables before they go in to the oven as well. Keep your eye on your veggies as they roast, giving them a turn with a spatula half way to being done. Depending on your oven, the roasting process should take between 40 and 50 minutes for carrots, parsnips, potatoes and winter squashes (butternut, acorn, etc.); and between 25 and 35 minutes for sweet potatoes, broccoli and cauliflower.

I’m excited for you to get into roasting your vegetables! It’s a nice fall/winter thing to do….

Posted by Jessica Seinfeld
Category: Delicious Recipes

November 19, 2010

Thanksgiving Favorites

To go along with our Roast Turkey and Gravy video recipes, we have created a complete Thanksgiving menu with sides and desserts from some of our favorite food sites. Just click on the links below for an instant menu. Happy cooking!

Herb and Onion Stuffing

Garlicky Green Beans with Pine Nuts

Parmesan-Roasted Butternut Squash

Roasted Garlic Mashed Potatoes

Candied Cranberry Sauce

Pumpkin Pie with Press-in Shortbread Crust

Baked Apple Wedges

Posted by do it Delicious
Category: Delicious Recipes

November 17, 2010

How to Read a Turkey Label

Let’s get down to serious business…the business of buying a turkey. Believe it, people. It’s time. Since there are so many choices out there, we wanted to give you a quick breakdown to make it a little easier when you buy your bird:

Organic: This means the turkey is antibiotic-free, raised with access to the out-of-doors, and eats an organic, non-genetically modified, vegetarian diet.

Heritage: Traditional, pure-bread turkey varieties like Naragansett and Bourbon Red are the birds that our ancestors of yesteryear enjoyed. Known for their fine flavor and texture, they are pricier than the common broad-breasted turkey. 

Kosher: A kosher turkey must be slaughtered and processed under rabbinical supervision. These birds have also been salted and rinsed, so beware; they are saltier than a fresh bird.

Fresh: This means the turkey has never been frozen and must be stored no lower than 26°F. Additives, such as basting solutions, are not allowed. Pre-ordering your turkey is recommended and it should be cooked within 2 days of purchase.

Frozen: This means that the turkey has been frozen at 0°F or below. This is the less expensive option to a fresh turkey.

Free-range: A free-range turkey must have continuous, free access to the out-of-doors for over 51% of their lives.

Natural: A natural turkey is minimally processed and contains no artificial flavoring, coloring or preservatives.

“Basted” or “Self-basted”: This means the turkey has been injected with butter, broth, water, salt, sugar, and/or seasonings before it was frozen.

Posted by do it Delicious
Category: Delicious Recipes