Friday, November 25, 2011
Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey in soup.
- HOLIDAY GUIDE
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Friday, November 25, 2011
Make a deliciously hearty and easy soup with turkey and corn leftovers mixed with tomatoes, beans, and warm southwestern spices. Ingredients In a sauce pot, combine turkey, onion, vegetables, jalapeno, garlic, chili powder, cumin, salt and ground black pepper. Stir and add the chicken broth, tomatoes, corn and beans. Cover and cook on low for 1 hour. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Yields 4 servings.
Thursday, November 24, 2011
This bird deserves attention beyond its starring role on the holiday table.
As Thanksgiving approaches, turkey may be on your mind. The Butterball on your table might seem like a far cry from the wild birds we sometimes spot stalking through the pines, but they actually belong to the same species – one with some interesting characteristics and a long history with humans. What it is: The wild turkeys that roam our forests and farmlands belong to one of several subspecies found all over the U.S. Our eastern wild turkeys are big birds – males can grow to 4 feet and may weigh more than 20 pounds. The females, or hens, are smaller and slimmer, with relatively dull brown and gray feathers. The male’s plumage is bulkier, with feathers that can contain iridescent shades of purple, green and gold. In the spring, his naked…
Hint hint: It's STILL Thanksgiving!
So you've been trying out the whole vegetarian or vegan thing for the better part of the year. It's been going well, and you're happier than ever. And then ... bam! the holidays hit. Who in the world can skip the turkey on Thanksgiving? Talk about a road block. Yes, it's impossible to deny that Thanksgiving revolves around turkey. From the 2 a.m. alarm reminding you to pop it in the oven to the supermarket specials and children's school crafts, it's all about the bird. But this American tradition doesn't have to throw off your new lifestyle. There are hundreds—yes, hundreds—of vegan recipes for side dishes. Not convinced? Take a look at the New York Times' reputable health-and-wellness blog. Each year, the blog goes vegetarian for …
Chef Fabian Quiros, Executive Chef at the Salt Creek Grille in Plainsboro offers a way to use leftover turkey and cranberry sauce.
- HOLIDAY GUIDE
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Thursday, November 24, 2011
Leftover cranberry sauce is mixed with mayo and Dijon to make a tart and creamy aioli that tastes great when paired with turkey, spinach, cheese, and bacon. Ingredients Spread aioli across one slice of flatbread. Layer spinach, bacon strips, roasted red peppers, turkey and burrata cheese. Roll up tightly. Slice into 1" pinwheels and serve. Yields 4 servings. Cranberry Aioli Mix cranberry sauce, mayonnaise, mustard and orange juice in a small bowl. Cover and refrigerate until needed.
Wednesday, November 23, 2011
From sparkling wines to traditional reds, there are many choices for your Thanksgiving Day feast.
To many wine lovers, Thanksgiving can be a frustrating time of the year. With so many dishes being served at the dinner table, choosing the appropriate wine can be overwhelming. Often, cooks think about pairing wine with turkey and end up with white meat and white wine. But this year, home chefs should consider something new - pairing wine with the flavors of their Thanksgiving foods. The turkey is really a blank canvas and can be thought of as a neutral flavor. Instead, look to pair wines with the array of spices or flavors you may use on the table - cranberry sauce, gravy, cinnamon, cloves, and nutmeg are just a few. Tha means a number of familiar varietals will fit the bill. A sparkling wine is always festive and is a great way to start…
Tuesday, November 22, 2011
Pumpkin cheesecake with bourbon-sour-cream icing has become a holiday staple at the Chmiel house.
- HOLIDAY GUIDE
- Amy Currie
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Tuesday, November 22, 2011
For Paula Chmiel, Thanksgiving traditions often come in the form of cooking up those tried-and-true favorites that make it such a special holiday. The South Orange resident is a professional chef. In her family, pumpkin cheescake is one of those recipes that people talk about for weeks both before and after the holiday, so give this one a try if you want to impress! Originally published in Gourmet in 1990, it was a recipe Paula noticed on the magazine cover while at college and she just had to make it. Jump ahead 21 years and the same recipe is still alive and well both in the Chmiel house and online (www.epicurious.com), though she has changed it up a bit here and there. While Paula isn't working in a restaurant kitchen these days — she's…
Wednesday, November 16, 2011
Thanksgiving is near, so share your favorite family recipes.
Every family has a special recipe, one that everyone looks forward to on the best eating holiday of the year. But before you put your family and friends into a food coma, share your favorite recipe. We'll feature your recipes on Thanksgiving. Whether its a unique cranberry sauce or the best stuffing around, or even tricks to making the best turkey, we want to hear it. And if you have a photo of your food, upload it here by clicking on the "Submit Photo and Video" button below. You can comment below with your recipe, or e-mail Ashley Peskoe at ashley.peskoe@patch.com. Lets us know what recipes you are thankful for.
geraldbullard
5:20 am on Wednesday, November 16, 2011
Oh wow, I have gotten about 3 or 4 different samples from major brands. It is not difficult to find them. Search online for "Get Official Samples" you can find them easily. more ›