Featured Community Member: Enzie

Written Monday, November 30th, 2009 by Anne Coleman

Half Hour Meals community member Enzie isn't just a food blogger, she is also a portrait artist who does beautiful work which you can see at her World Market Portraits blog. That beauty carries over easily into her food blog, Sur la Table Cuisine. Her blog is filled with beautiful food photography and delicious and varied recipes.  Enzie shares more with us about her food blog and her photography.

Sur La Table is nearly a year old. You have several other blogs, as well
- what was the pull to blog about food?

When you love food as much as I do, you tend to collect just about every
cookbook and recipe you come across to eventually try it out. This has led
to a collection of books and huge binders filled with recipes. Frankly it
all got out of hand, making it almost impossible to remember where which
recipe was housed. I started Sur La Table Cuisine as a place to organize my
recipe collection. When my daughter and son moved away, I realized that I
can also share their favorite recipes through the blog. Little did I know
that friends where looking up my recipes as well, which in turn spurred me
to get really organized and put more effort into Sur La Table Cuisine.

Do you have a family? If so, how does it change the way you blog?

My husband and I are new empty nesters. My daughter resides in San Francisco
and my son attends the university there. My children like to look up their
favorite recipes on my blog now, which amuses me greatly, since they both
were rather fussy when it came to food. Because of them I took better care
to make the recipes easy to follow and have searched for a way to make the
recipes printable. Since I am a professional artist and very visual what I
prepare has to taste great and be presented even better. I really put some
time in thinking about how to present the food I serve. My husband loves
this, because he usually receives the signature plate (the one that is
nicely decorated and photographed). He now actually prefers to dine in
rather than out!

What is a usual day in your kitchen like?

My studio is at home, so I work until about 1PM before I take a lunch break
and stop work between 6-7PM. Then it is a mad dash to the kitchen and quick
thinking about what to prepare. I have a friend who jokingly says I am like
a mad scientist in the kitchen, pots and pans fly everywhere and food is
prepared at lightning speed. My recipes tend to be for the busy chef, who
loves great food, but needs it to get done in about 30 minutes or less. When
I entertain, I start cooking at 6am with a big cup of cappuccino at my side
and usually cook up a storm until about 3PM when the kitchen gets cleaned
up. It's called Marathon cooking ~ but I love it!

Name 3 ingredients that are always in your pantry.
Spices, vegetable stock, tomato paste.

Do you use cookbooks? If so, how many do you have and which is your
favorite?

Yes, I use cookbooks when I draw a blank or crave something to excite my
taste buds. I have way too many cookbooks and really no particular
favorite. Since I am so visual, the photo sells me first, a quick glance at
the ingredients gets me excited and if it was easy to make and tasted out of
this world, it is added to the favorite list.

Your Mediterranean Veggi Sandwich is something I'd make for myself. Do
you use a lot of Mediterranean ingredients? Are your recipes your own
creations or adaptations?

I come from a family that is a true melting pot. Being half Iranian and half
German, we also have other countries, such as Italy represented in our blood
line. Having lived in and travelled to the Middle East, Europe and Asia my
taste buds have been introduced to a variety of different cuisines and this
has taught me that there are so many ways similar ingredients can be paired
to prepare something entirely new. I like to use old time favorites and put
a new spin to them to suit my taste and cooking style. When I entertain
there are usually no less than 20 people present and the food served has to
be appealing to variety of age groups from different nationalities. Our
Christmas dinner for example is a pairing of German, Iranian and American
dishes that all have to make sense and taste well together. To avoid
repetition, this just calls for a creative new recipe by moi to keep
everyone smiling.

Help the rest of us with food photography; what is the best tip you can
share for taking great photos?

As a portrait artist, I had to learn how to proper light and photograph
models. This learning process is ongoing since taking photos of food has its
own challenges, like with cream melting before you have zoomed in. I found
preparation is the key and I try to stick to this game plan:

1. Make sure camera is fully charged and is set up on a tripod. (If you
don't have one, invest in it!)
2. Camera Model is not as important as proper lighting and a focused photo.
3. Decide on your color scheme, props and set up ahead of time.
a. Color scheme - use complimentary colors to enhance the colors of the food
b. Props create atmosphere. Props can be different dishes, beautiful
silverware, nice tablecloth, etc.
4. Lay everything out and do a quick dry run making sure the lighting is
good and the camera settings are in the right mode.
5. When the food is served, move quick and take several shots from different
angles.

Have you tried any others' recipes from HHM?

I just joined HHM and have bookmarked several recipes that have caught my
eye to try over the holidays.

How would you describe HHM to others?

Half hour meals is a well organized web site that offers food recipes for
the busy chef. I really like the idea that dishes have to be prepared under
30 minutes, because let's face it we are all super busy, but love to eat
well. HHM is definitely a place to explore!

Thank you so much for sharing a bit of your food life with us, Enzie! Please do go and visit her page here at Half Hour Meals as well as her beautiful blogs.

All those leftovers

Written Sunday, November 29th, 2009 by TrishB

Thanksgiving's over but you wouldn't know it from looking in my refrigerator. Its overflowing with turkey, stuffing and cranberry sauce.

Two turkeys were cooked in my household this year. It was a battle between husband and wife. A turkey cook off so to speak between fried and maple glazed. He stood outside in the cold, fully covered in his protective garb while I stayed in the warmth and watched as he ordered around his father, my brother, our sons and even our neighbor. It took one cook to cook a roasted turkey and 6 to cook a fried. While the fried turkey was moist and tender I think mine won in looks and flavor.   Needless to say we made way too much. So whether or not your turkeys were fried or roasted,  here are a few recipes you can try using your leftovers.

Tortilla Soup

Condiments:

Leftover turkey
1 cup chicken broth
1 cup grated monterey jack.     cheese
1 ripe avocado, peeled, pitted, cut
into 1 inch pieces

For the soup:

1 packet tortilla strips
Vegetable spray
1/2 cup olive oil
6 garlic cloves, finely chopped
2 cups onion, finely chopped
1 1/2 tsps ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp salt
1 28 ounce can chopped tomatoes, drained
7 cups chicken broth

Shred turkey into bite size pieces. In a medium size saucepan, heat olive oil over medium heat. Brown garlic. Add onions, cumin, coriander, and cayenne and stir until soft. Add salt, tomatoes, and one third of the crispy tortilla strips. Add the chicken broth and cook for about 15 minutes more. Let cool, then puree the soup in batches in a blender.

Serve hot with the remaining crispy tortilla strips, the cheese, avocado, and turkey pieces.

Turkey Paninis

1/4 c dijon mustard
1/4 c mayonnaise
8 slices challah bread, about 1 inch thick
6 ounces sliced muenster cheese
12 ounces sliced turkey
Salt and pepper, to taste
2/3 cup cranberry sauce or relish

Mix mustard and mayo together in a small bowl. Spread about 1 tablespoon of mustard mixture on on one side of each piece.

Lay cheese on half of the bread slices, top with turkey, and season with salt and pepper. Spread the cranberry sauce on the remaining 4 slices of bread and close sandwiches, pressing each one together.

Heat panini machine or a cast-iron or heavy-bottomed skillet. Lay  sandwiches in skillet and put a weight or another frying pan to press down. Cook about 3 minutes and turn and cook for additional 3 minutes. Serve immediately.
Sent from my Verizon Wireless BlackBerry

Featured Community Member: franfajr

Written Saturday, November 28th, 2009 by Theresa H Hall

May it please our readers; today we have before us a man who in his everyday professional life is an attorney. He is educated, he is successful and he works hard. Now you might not believe that a man of his stature would be willing to return home to cook in his kitchen. It is easier to believe he would be too tired to go through the effort that is evidenced in his blog. How could such a man be the creator of such delicious meals and the majority of them make our readers want to lick their computer screens? I’ll tell you how. He is not simply an attorney he is the maestro of his creations. Gentle Readers, I give you … Frank Fariello!

Please tell our readers the reason you chose Memorie di Angelina for the name of your blog. What does it mean to you?

The name means “Memories of Angelina”. Angelina was my paternal grandmother, who, more than anyone else, sparked my passion for good food.

Actually, the name includes a double entendre, as the word memorie can also mean ‘memoirs’ in Italian. I like the idea that through this blog I can be Angelina’s voice, writing her culinary memoirs.

The first time I visited your blog I was a little overwhelmed by the emotions your dishes made me feel. It was a lovely experience. How do you decide which recipes to share with your readers?

Well, first of all, thank you for the kind words! For the most part, I simply blog about the food we are eating at home, much of it the Campanian country cooking of Angelina. But I do have a list of recipes that I eventually want to make sure to blog about, both old favorites that Angelina used to make as well as some of my favorite dishes from Italian regional cooking. Having lived in Rome for many years, I have a special affinity for Roman cooking. And, although I only visited, I also particularly love Tuscan cooking. But having also lived in Paris and Vienna, I like to make the occasional foray into French and (occasionally) Austrian cuisine.

I want to compliment you on the way you compel your visitors to continue scrolling over your blog pages. The settings in the photographs are very well staged. I say staged because the food seems to know it is going to impress us. (laughs) Tell us how you do this.

Thank you again! It’s great that the blog has that effect on you and, hopefully, other readers, too. But I cannot say how I do this, since it is entirely unintentional. One thing I do like to do is to refer back to other recipes and techniques, to try to show how there are common themes in Italian cooking—just as in any cuisine—that underlie the enormous variety.

As for the photography, I am a total amateur, but trying to learn as much as I can about it. It’s my new favorite hobby.

Do you have a family? If so, are you the head cook or do you have helpers?

Yes, indeed, I have two helpers that clean up after I’m done making a mess in the kitchen! (Well, one is a Lab who licks the plates, but never mind…) Wouldn’t be able to cook as much as I do without them!

I cannot believe you have only had your blog up for five months. It’s fabulous to see how much work went into it. What made you decide to become a blogger? Is blogging something you will be doing a year from now?

It’s something I rather fell into, almost by accident. It all started when I joined Facebook earlier this year. Like a lot of people, that allowed me to get back in touch with old friends from school. One of my friends, who works in the film industry, started writing notes on his favorite movies. Well, I thought it might be fun to share notes on something I knew about—food—so back in March 2009 I began sharing recipes with my Facebook friends. My first note was about gnocchi ai funghi—potato gnocchi with mushroom cream sauce. Other friends were interested in posting recipes, too, so we came up with the idea of starting a Facebook group which we called the “Gnocchi ai funghi Recipe Exchange Club”, where my friends and I began to post our recipes.  (The name, by the way, was just meant as a working title until we came up with a better one, but Facebook doesn’t allow you to change the name of fan pages!) The club still exists and has developed quite a following—over 4000 members from around the world and still growing.

As I continued writing on food, I began to feel rather constrained by the limitations of Facebook notes, so I decided to launch a food blog. It was only natural that I should dedicate it to my paternal grandmother, since she really sparked my interest in good food. Many of the early posts were copies of the notes I had done on my Facebook page, with a focus on the dishes that my grandmother used to make. Then I branched out a bit with posts on other dishes, but always in the spirit of the kind of soulful ‘comfort’ food that I learned from Angelina.

I plan to keep blogging indefinitely. It taps into two things I love to do—cook and write—and obliges me to expand my horizons in both areas. The blog requires me to try out new dishes all the time and expand my culinary horizons. I have consciously chosen a different way of approaching the recipes, which I call ‘food stories’. I try to describe how to make a dish as if I were demonstrating the recipe one on one, in real time. I under-emphasize the usual building blocks of exact measurements and times, and try instead to focus on the actual experience of cooking, with commentary as well on the history of the dish, variations, technique, choosing the right ingredients (and possible substitutions). I give measurements when necessary, but put more emphasis on developing a ‘good eye’ and basic ratios. These are the things that actually matter in good cooking. Recipes are guidelines, and exact measurements and times mislead people into thinking that cooking is an exact science, which it is not. It requires direct engagement with the food in the moment and developing good intuition about how to react to what is actually happening in the pan. This is what I am trying to communicate through my food stories. But since I am not following the tried-and-true formula for writing recipes, I am constantly tweaking and (hopefully) improving my approach, so by blogging I am constantly challenging myself.

Blogging has also given me a chance to learn new skills. The most important of these is photography. Like most people, I’ve been taking photos most of my life, but without giving much thought to the matter. Pointing and shooting, as they say. But I very soon cottoned on to the fact that however delicious the dish or engaging the writing, blogging is also—even primarily—a visual medium. So I have tried to learn as much about photography as I can. It is an ongoing learning process, and I still have much more to learn.

So, in short, you never stop learning and growing when you blog, and I love to learn, so I plan to blog for the foreseeable future. And the feedback from readers has been so wonderfully positive,  it is hard to stop anyway—I am a glutton for flattery!

Personally I believe you are a food genius. Your Linguini al Limone, so simple, yet it almost made me cry it was so beautiful. I can go to your blog and find something unique and special every time.  For example: Moules au curry, Tagliatelle al tonno e panna, Pasta e piselli, Gnocchi ai fungho, and I could go on and on. What inspires you to use these ingredients in the creations of your meals? Explain that part of your personality that is released, when you walk into your kitchen.

Thank you again. As I said, I am a glutton for flattery! Seriously, though, this is a difficult question to answer. As I said, I basically just cook what I eat every day, using the ingredients that I like. I should say that most of the dishes you will find at Memorie di Angelina are based on traditional recipes, my personal ‘take’ on the classics. Frankly, my own view is that invention is something you should only undertake when you already have a deep understanding of the basic techniques and ‘rules’ that underlie a particular cuisine or set of cuisines. Even after almost 40 years of cooking, I feel that, in some sense, I am still learning the basics. After all, the great cuisines of the world—and for me that means Italian, French and Chinese—have been developing for centuries, so you can spend a lifetime just learning and perfecting the traditional recipes. I think it is a huge mistake to go off and be ‘creative’ before you have a good grounding in the classics, and that leads to much bad cooking and worse eating. So I don’t really feel ready to invent. But I do add my own personal touch through perfecting techniques for getting the best results from traditional recipes and coming up with interesting variations based on classic themes.

That is not to say that I don’t think cooking is a creative activity. Just the opposite. I still find the whole process of turning raw ingredients into a finished dish wonderfully creative, almost miraculous. For someone like myself who spends most of his day dealing with intellectual and analytical challenges, cooking gives me a chance to exercise the left side of my brain. That’s why I find it both engaging and relaxing.

Have you ever considered writing a cookbook and dedicating it to your Grandmother’s memory? It seems like a wonderful idea. Most of us have fond memories of a beloved family member, too. A book would appeal to the masses.

I get that question pretty often—and sure, the thought has crossed my mind. It would be a lot of fun, and I would love to leave that kind of testament to nonna Angelina. But for the moment I am focused mostly on making the blog as enjoyable and successful as I can. I have a few writer friends and I know getting published is easier said than done. And the cookbooks field is incredibly crowded. But who knows, maybe some day…

By the way, speaking of publishing, I have been asked to write a column for a new online magazine on Italian food that will be launched in the near future. Will keep you and readers posted.

Which seven ingredients must be in your kitchen most of the time? Which are your favorites?

That’s a hard one, but if you go to the Memorie di Angelina website, in the right hand column you’ll find my list of the “Essential Italian Pantry” items such as olive oil, pasta, canned tomatoes and beans, and various herbs and seasonings. There are a lot more than seven there, however, lol! Leaving aside essential pantry items and talking about main ingredients, those change with the seasons. But perhaps this time of year—late Fall into early Winter—is when my favorite ingredients appear in the markets: greens like endive, escarole and the various chicories, lentils and legumes of all kinds, stew meats, charcuterie, nuts in their shells, fennel, pears and wonderful aged cheeses...

Do you have a particular pan, skillet, pot, dish or utensil that you cannot be without?

My needs are pretty basic, but I particularly like to cook with enameled cast iron pots, like the ones from Le Creuset or Staub. I have a fairly large collection, but the ones I use most often are the soup pot and the braiser. These are great for stews, soups, pasta sauces and just about anything you need to cook over gentle heat. Of course, I cannot do without my non-stick skillets, a few basic stainless steel saucepans (my favorite is from Fissler, a great German brand that is popular in Italy but hard to find here in the US) for boiling, blanching and simmering just about anything, a stock pot for making broth and, of course, a pasta pot. And I love my pressure cookers. They make short work of everything from beans to broth to stews to polenta to risotto. I don’t understand why they seem to have gone out of fashion. Every chef should have at least one.

Back in Italy, one of my favorite pots in the cool weather months was a special polenta pot, with an attachable electric paddle that would stir the polenta automatically so that the cook (i.e., me) didn’t have to. Impossible to find in the States and, because of the difference in current, I could not bring back the one I had over there. Such a shame. Polenta tastes best when it is simmered and stirred for an hour or more, but I just don’t have the patience or the stamina to stand there stirring for that long…

For the professional men reading this, what tips would you care to share about cooking?

Hmmm… the most important thing, I suppose, is that cooking does not have to be a long, drawn-out affair. There are so many dishes that can be made in 30 minutes or less, there is no need to eat out, or order in, every night. And cooking (preferably with a glass of red wine at hand) is a wonderful way to relax and get your mind off the office!

How did you hear about Half Hour Meals?

If I remember correctly, I was contacted by email and invited to join.

When and why did you decide to join?

Soon after I was contacted, in August 2009. I joined essentially out of curiosity, and as a way to get exposure for my blog. As a busy professional, I was attracted by the concept of quick but homemade dishes.

What do you enjoy about Half Hour Meals site?

I like the format—unlike some other food sites, it’s easy to navigate and visually ‘clean’. There are some great blogs on the site, and many of the bloggers are also ‘foodie friends’ of mine. And then there are the recipes—just the type of thing I like, quick and easy, but very satisfying. I especially enjoy seeking out recipes from cuisines that I don’t often cook from. And although I haven’t yet participated in the discussion board, there are some great topics being discussed there.

If asked, what would you tell others about Half Hour Meals?

Try it, you’ll like it!

Every time I think of Italy, I shall think of you working away in your fragrant kitchen. It is time to close but it would be remiss of me not to tell you how very much I have enjoyed learning about you. Your food is wonderful and your blog is a great place to visit and tell other people about. Keep on doing what you do best and I encourage everyone to stroll through the pages of Memorie di Angelina. You are in for a treat. I rest my case.

Featured Community Member: Billie Jean (beejay72)

Written Friday, November 27th, 2009 by Penny Hawkins

Half Hour Meals Member Billie Jean (“BJ”) writes a playfully informative blog about breathing life and love into the daily necessity of eating. With a focus on teaching and inspiring her readers, BJ’s passion and enthusiasm shine through in her posts and recipes, and convey her desire to bring people together around the table. Read on to learn more about BJ and be inspired by her wonderful blog:

Your blog, Cook. Eat. Love, is dedicated to cooking, learning and inspiring. What inspired you to start a this blog?  I decided to start this blog because cooking is a real passion of mine.  Cook-Eat-Love is a way to direct my food-loving and creative energy.  I talk about food all the time, I might as well write about it.

What is your earliest food memory and how did it spark your lifelong love affair with food? My mother was a great cook.  She is the kind of cook who never used recipes but could pull together cabbage rolls, meat pie, curry etc and it tasted excellent.  My first real food "experience" happened when I was living in Belgium and I got invited to a Christmas Eve Dinner.  I journaled about it later because it was one of the most magical evenings ever.  The dinner was the main event and we ate from 7pm until mid-night, each course prepared with excellence.  I could go on but I should stop myself.

The recipes on your blog are an eclectic mix of International cuisines. Do you have a favorite?  I do not have any particular favorite cuisine.  I find them all interesting and tasty.  I appreciate how each culture expresses itself through food.

You mention your love of kitchen tools. If you could only keep one, what would it be and why? Only one eh?  It would have to be my kitchen aid stand mixer.  I am not sure if that counts as a tool or not but the mixer could not go.  I also need good knives...

How long have you been blogging and how has blogging changed your daily life? I have been blogging for 1 year.  My daily life has changed in that I am more dedicated to the art of what I cook.  Photographing food has become very important to me.  When I plan my menu, I always want to stretch myself to do something new.

I really like the way you provide information, background and anecdotes in your articles and recipes. Your blog entry “About Pye” is a wonderful primer on the art of making a perfect pie crust, and is informative for both beginners and experienced cooks. Do you have experience as a teacher? Have you ever considered conducting cooking classes? I do not have any experience as a teacher and have not thought about cooking classes.

Your recipe for Belgian Waffles looked delicious and made me want to grab the maple syrup! What is your favorite breakfast recipe? My favorite breakfast recipe would have to be home-made granola.  There is nothing like created and baking your own granola.  It makes all the difference in the world.

Do you see yourself still blogging several years from now? I will continue blogging as long as it continues to be a passion of mine.  I don't doubt that it ever won't be.  Cooking is such a huge part of who I am and I hope to continue to make art of it.

Why did you join Half Hour Meals? I really enjoyed looking at all the different recipes and blogs.  I appreciate any cooking style so it is great to be able to check so many out

When did you join Half Hour Meals? I joined HHM in September or October.

What's your favorite thing about the site? I really enjoy seeing the daily features, it catches my attention.

If others were to ask you about Half Hour Meals, how would you describe the site to them? It is a great site for recipes and community.

Thanks for sharing with us, Billie Jean! I hope you all will stop by and visit BJ’s page at Half Hour Meals, and be sure to check out her wonderful blog as well!

Giving Thanks

Written Thursday, November 26th, 2009 by Anne Coleman

Thanksgiving is celebrated today in the United States and it is one of the biggest holidays we have. We join together with others around a plentiful table and symbolically 'give thanks' for the things we are grateful for. While this is a blog and site dedicated to food, I wanted to share a little more than just that today.

In my short time here on the earth I've learned that gratitude is so very vital to one's happiness and growth. Without it there can be no moving forward, no true love for others and no real love for oneself, either. But, what exactly is gratitude? For me, it is the ability to appreciate and be thankful for your situation and surroundings no matter what they may be. It's the glass-half-full attitude that keeps so many in less-than-perfect circumstances going from day to day.

In my own life, as in everyone else's, I have obstacles - and some rather large. Rather than succumb to the depression and sadness that can so easily manifest when things aren't 'perfect', I choose to see things in a very different way.

I have two children that are Autistic. Rather than see this as a challenge (and, yes - it is) I see the bright side: they are smarter than most children and see things that the rest of us miss. They are bright and shiny and funny and beautiful - just like my other kids.

My husband had a very tragic accident two years ago from which he (and the rest of us) is still recovering. He fell three stories from the roof he was working on and was in a coma for 3 weeks. His body is still broken beyond mending and he is not emotionally or mentally the same man he was two years ago. This, too I choose to see differently. He is HERE. He was so close to death so many times during that ordeal that his being alive is a  miracle in and of itself. He gets to spend each and every day watching his children grow up. Before the accident he was at work so much that he missed the kids' first steps and first words and many other firsts that he now gets to be a part of.

I have seven children. Yes, that's a challenge - but the bright side? I have seven children.

The learning and growing and revelation that comes from these adversities is mind-blowing. I am not the same woman I was before all of this, and I'm not sure I would want to be any longer. The depth of perception that has come from living daily with difficulties has only served to make me even more grateful than I was before. So, you see, it's good to be me.

On this Thanksgiving, though I have been without food, shelter or transportation and am thankful for those things that I now have plenty of, and though I have seen family close to death and yet still have them, I choose today to be grateful for just being me - right where I am.

A New Use for Too-Ripe Bananas: Banana Bread Pudding

Written Tuesday, November 24th, 2009 by Penny Hawkins

I am always on the lookout for new ways to use "too ripe" bananas. Even though I try to use them before they get too ripe, it sometimes happens in spite of my efforts, and I feel guilty for throwing them out. But there's only so much banana bread two people can eat, and banana pudding is not the ideal use for bananas that are past their prime. So what to do?

As I was pondering this dilemma (while staring at 3 or 4 very ripe bananas), I started wondering if I could make some kind of bread pudding with them. Bread pudding is one of my favorite desserts...easy to make,  and so versatile with endless possibilities for variations. I took my "old faithful" basic bread pudding recipe, made some slight changes, and came up with a pretty darn good Banana Bread Pudding recipe. My husband, kids and grandkids loved it...topped with plenty of whipped cream of course! You can serve this warm, cold, or at room temperature. I found it tasted best when slightly warm. 

The next time you find yourself faced with several "too ripe" bananas, instead of making banana bread (or just throwing them away), I hope you'll give this bread pudding recipe a try. Your tummy and your family will thank you!

My Favorite Turkey

Written Monday, November 23rd, 2009 by Anne Coleman

I am not lucky enough to get to cook Thanksgiving Dinner each year. My mother-in-law still hangs on to tradition and wants us to come to her more often than not. So, those years that I do get to host, I'm thrilled about it and make the turkey the way that my family has come to love: Brined.

I was first introduced to brining in an accidental way about ten years ago. I had a large roasting chicken on-hand that was completely frozen but that I wanted to cook for that evening's dinner. It was about 12 P.M. when I asked a few friends I was chatting with about thawing methods. The one that I chose was touted as the quickest method, and that was to submerge the bird in salted water.

I did as told and not only did it work like a charm, but it was the best bird we'd ever eaten. I took to brining all my poultry after that and decided that year to brine our turkey. We were all in love with this and I started checking in to other methods of brining. Up to that point I had merely used salt, but began adding my own herbs and spices to the mix to see what worked.

After lots of experimenting I came up with a recipe for turkey brine that we really enjoy. The best way to submerge a turkey is in a container that is both large enough for the bird yet small enough for your refrigerator. I have a 10 gallon stock pot that works very well for turkeys up to 18 pounds. You may have to experiment to see what works for you.

Here is the basic brine that we've come to love:

Brined Turkey

One 12 to 14 pound turkey - cleaned well
water to cover
3/4 cup salt
1/3 cup brown sugar
2 Tablespoons peppercorns - crushed lightly
5 whole cloves
2 bay leaves
4 cloves garlic - crushed lightly
1 teaspoon thyme - crushed
1 teaspoon sage - crushed
2 Tablespoons orange zest
2 cups water

Combine 2 cups water and all spices in a small pan.
Bring to a boil and reduce to simmer for 15 minutes.
Place turkey into brining vessel and add water to cover. Pour in brining liquid and refrigerate bird for 12-24 hours.
Roast as desired.

ONLY FOUR DAYS LEFT...

Written Sunday, November 22nd, 2009 by TrishB

So, last week I wrote about beginning preparation for Thanksgiving 10 days in advance.   Unfortunately, I succumbed to the bad P - procrastination, despite best intentions.  The upside is that in doing so I inadvertently gave myself fodder for this weeks blog, preparing for Thanksgiving 4 days in advance.

With my new task in hand, I went to the supermarket today.  Checkout lines were 20 people deep. Baskets and carts were overflowing with canned goods, stuffing mixes, pie crusts, and turkeys.  My anxiety began to mount, I’m running out of time. Thankfully, a calm came over me as I took a deep breath and realized I’ve been here before and this is how to do it.

I hate doing this as I am very particular. Everything has to be just so, and I decide what just so is. I have no time for that luxury though so tonight I am emailing relatives asking them to pitch in, even if only to pick up some rolls.  This year I will make one less pie and have my sister in law make or buy one instead.  Yes, Amy, I’m talking about you.
Instead of making salad dressing from scratch I’m going to buy Good Seasons Italian salad dressing. It is a great off the shelf product. Follow the directions but be sure to use rice wine vinegar.  Add 1 tsp of sugar and 2 tsps of balsamic vinegar.  I promise you will just love this dressing.  I also like to add glazed nuts to my salads which I usually caramelize with brown sugar and vanilla.  Not this year.  Most supermarkets carry honey glazed pecans or walnuts.  Absolutely delicious and a great way to save time. Soup.  Most caterers, delis, supermarkets, or restaurants make butternut squash soup this time of year.  I plan on buying the soup and then making it my own by adding frozen corn and extra soup powder to taste as the corn tends to water down the soup. If you think you have time to make your own soup be sure you buy pre-cut butternut squash.  You don’t want to rush cutting a squash.  I have proven that to be a dangerous activity.

Don’t reach.

Those time consuming dishes that looked so tantalizing in their photos will be shelfed this year.  They will have to wait for another year when I “P & P” (plan and prepare). Instead, I plan to replace them with some of the recipes below.  These are tried and true, easy to do, and always get a rave review from friends and family.

Joan Hamburg's Ritz Cracker Stuffing

Joan Hamburg is a host on NY’s WOR radio. Her recipe is simple and tastes amazing.

Serves 8 to 10

1/2 cup vegetable oil or chicken fat

5 medium-large yellow onions (not Spanish),

cut in 1/4-inch dice (about 7 cups diced onion)

1 (1 pound) box (4 sleeves) Ritz crackers,

crumbled as per directions below

3 outside ribs celery, cut in 1/4-inch dice

(about 1 1/2 cups diced celery)

2 eggs

1/4 teaspoons freshly ground pepper

1 (14 ounce) can chicken broth (about 1 1/3 cups)

4 tablespoons butter (1/2 stick)

In a large skillet, over medium-high heat, warm the chicken fat or oil then fry the onions, stirring frequently, until they are very brown, at least 20 minutes. Turn the heat down to medium after the onions have wilted and become golden.

Meanwhile, crush the Ritz crackers in your hands so the largest pieces are no bigger than a nickel.

In a large mixing bowl, combine the browned onions, the crushed crackers, and the diced celery. Toss well.

In a small bowl, beat the eggs to mix well, then beat in the pepper and 1/2 cup of the chicken broth. Pour the mixture over the cracker mixture and mix very well again.

Pack stuffing into a 2-quart casserole or souffle dish – not too tightly.

Bake in a preheated 350 degree F oven for 1 1/2 hours.

If baking along with a turkey, baste three times, every 20 minutes, with turkey drippings and juices. If baking without a bird, melt the butter in the remaining chicken broth and baste with that mixture. When done, the top and edges should be very crispy.

Cauliflower Popcorn from Kosher by Design Entertains by Susie Fishbein

This is one of favorites.  Even my kids eat it. I like to cook the cauliflower longer than the recipe calls for.  It should be a rich, caramelized color, almost burnt looking in appearance.  If the cauliflower is still a redish orange hue, cook it longer.

2 heads cauliflower, cut head into medium sized florets and discard stems

1 teaspoon salt

2 tsp sugar

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp paprika

1/4 - 1/2 tsp tumeric

6 - 8 Tablespoons olive oil

1. Preheat oven to 450

2. Line a jelly roll pan or baking sheet with parchment paper

3. in a large bowl, combine the salt, sugar, spices and oil. Add cauliflower florets and toss to evenly coat.
4. Place in a single layer on the prepared sheet

Roast uncovered for 30-35 minutes until the largest piece can be pierced with a fork. If the tops are starting to get too brown, toss the cauliflower during the baking process. I usually cook for 45 to 50 minutes.  Just keep checking to make sure cauliflower doesn’t burn.

Pumpkin-Cranberry Muffins

Kosher by Design Short on Time by Susie Fishbein

These muffins are moist and delicious.  They are also quick and easy to bake.

3 cups bread flour or all purpose flour

3 cups sugar

1 1/2 tsps ground cinnamon

1/2 tsp baking powder

1 tsp baking soda

1 (15 ounce) can pumpkin (NOT pumpkin pie filling)

1 cup canola oil

3 large eggs

1/2 cup sweetened cranberries such as Craisins

shelled pumpkin seeds

Preheat oven to 350 degrees F. Line 3 (6-cup) muffin tins with muffin liners on a parchment lined cookie sheet. Set aside.

In the bowl of an electric stand mixer, mix flour, sugar, cinnamon, baking powder and baking soda.

Add the pumpkin, oil, eggs and cranberries. Mix on medium speed for 2 minutes.

Pour the batter into the prepared muffin tins. Each cup should be filled two-thirds of the way. Top each muffin with a few pumpkin seeds.

Bake, uncovered 40-45 minutes, or until a toothpick inserted into the center of one of the muffins comes out dry. Serve hot or at room temperature.

I’m also going to try a few recipes from our HHM members.  Sarah’s Pumpkin Bars and  Roasted Sweet Potatoes both look amazing.  I think they will be an excellent addition to my menu. I also think my family will flip over Bunny’s Autumn Pumpkin Cheese Ball submitted by theparishouse. I will keep you posted and let you know how it all turns out.

HAPPY THANKSGIVING!

Platform Against Hunger

Written Saturday, November 21st, 2009 by Theresa H Hall

Today, I along with many bloggers worldwide, will make a difference. I will go to the grocery store where I will pack up my brown bag with  food. It will have meat, chicken, cans of soups, fruits and vegetables. I will also include boxes of pasta, tomato sauce a loaf of bread and cheese. Lastly, I shall pack milk and juice. I'll be sure to leave the receipt showing todays date so the recipient will understand it has just been purchased. The prices will be crossed through. I will include a Thanksgiving day card. It will be signed, "From someone who cares."

Why am I looking forward to doing this? It's because even though I begin small, but do it every few months, it will help people. My husband and I tithe, contribute toward community Thanksgiving Dinners by sending a donation, give to the various Catholic and non-Catholic charities throughout the year, and that little box at the back of our church ... it's called the poor box. However, I do not like to think of those who lack necessary items to be poor, or lesser. I think of them as families or individuals who find themselves in unfortunate positions. Yet every single coin and bill is counted and divided among those people in need.

It wasn't that long ago that we felt an uncomfortable financial pinch, and until we were able, we had to be very cautious. It was something we were not used to doing. For so many families this is now the normal way to live. It's so much easier to think about helping someone in the midst of their plight, when you have experienced lack of any kind.

BloggersUnite.org is a non-profit forum where bloggers and non-bloggers alike join together to make a difference for someone other than themselves. Todays project is designed to focus upon those in need. Those who suffer from hunger. It is to provide them a respite from worry, to feed their spirits, not just their stomaches. It shares a ray of hope.

Imagine out of the blue, a stranger hands you a full bag of groceries. Only minutes before, you might have been wondering if you should purchase cheese or coffee. Hard decisions each day for millions of people. Easy decision for us to help.

By coming together, clicking a link, making a commitment to bring matters out into the open, we make a conscious decision to ask the world to see what hunger looks like. Some will turn away, but some will listen, because we come en force. We stand not alone in our small attempt to share some of what we have with those who so need an outstretched hand. Bloggers that Unite do make a big difference and it's time we all get involved, because next time, it might be you who has that inward feeling of despair and a stomach that growls for food. Be generous. Visit the site and see how you can help. Thanks.

Featured Community Member:Debbie (Gourmet Traveler)

Written Friday, November 20th, 2009 by Penny Hawkins

Half Hour Meals Member Debbie lives in London and authors a fabulous blog that combines her love of travel, food and wine. A true adventurer in the kitchen, Debbie tackles recipes from every corner of the globe. She creates sushi from Japan, eggs en cocotte from France, or Portobello mushroom and gorgonzola spaghetti from Italy, and takes her readers with her through her recipes and beautiful photos. Read on to learn more about Debbie and go along with her on her culinary journeys:

Your blog, Gourmet Traveller, takes us along on your culinary journeys with “tasty morsels from both home and abroad”. What is the inspiration behind your blog? I have been lucky enough to travel to many countries and sample various cuisines – these travels, as well as my love of food inspire my cooking at home. My blog is where I document all my culinary adventures, be it in a faraway exotic location, or just at home in my humble kitchen.

Do you take the photos yourself? Any tips for making our blog photos look as great as yours? Yes, I do take them all with my trusty little Leica C-Lux 2. I think the best tip really is good, and natural lighting - take photos of your food in daylight where possible. Make sure your food looks presentable – use your best crockery and wipe your plates clean and try to take photos from an angle – that normally comes out better than a direct overhead shot. Also take lots of photos so you have a higher chance of getting that perfect shot!

What is your earliest food memory and how did it spark your lifelong love affair with food? It would be watching my grandmother making  “dan-san” – a delicious sweet deep-fried fritter/pastry dusted with icing sugar. I have a very large extended family and we would often meet at our grandmother’s for dinner or dim sum lunch at a restaurant (we would take up 2-3 tables of 12!) – food was always the center of family gatherings. My husband’s family is in the food and wine business, so we have a very happy marriage of food and wine in our household!

The recipes on your blog are simple yet elegant at the same time. How do you find such a great balance of sophistication and simplicity in your cooking? Thank you! To be honest I don’t make a conscious effort to, I just cook what I enjoy eating at home – food with clean, simple flavours using seasonal organic (where possible) produce. Although we do attempt more complicated dishes especially when entertaining, we tend to leave the really intricate stuff to the professionals and just eat out!

What is your favorite restaurant in the world and what do you eat there? That is a difficult question – there are so many! But one restaurant that does stand out is French Laundry – we had an amazing meal there earlier this year and what amazed me was how they manage to bring out the best in the ingredients without over-complicating things. Their vegetable dishes are stellar.

How long have you been blogging and how has blogging changed your daily life? I’m quite new to blogging, having only started about 4 months ago. It has made food an even bigger focus in my life than before – I’m constantly looking for recipes to try and cooking up my own creations so I can share them with my readers (I update my blog almost daily). My husband is always looking forward to coming home to see what new treat awaits him!

If you could choose the cuisine of only one country to cook and eat from this day forward, what country would it be and why? No question, it would be Japan. I love the clean flavours and impeccable ingredients. Also there is such diversity in the cuisine, from healthy raw fish and clear broths, to fantastic noodle and rice dishes, and also more sinful deep-fried delicacies. I definitely would not tire of it!

Do you see yourself still blogging several years from now? Definitely – I’m hooked!

Your recipe for oeufs en meurette adapted from Rick Stein, made my mouth water! Do you have any other favorite egg recipes you want to share? Thanks! Oeufs en Meurette really is such a wonderful dish. I have a couple of other egg recipes such as Eggs en Cocotte (an easy but sophisticated breakfast option) as well as my take on Huevos Rancheros on my blog. I’m sure many more will feature in the near future as I adore eggs…I am currently trying to perfect the soufflé, so maybe that will be next!  
 
Why did you join Half Hour Meals? Although I love spending hours in the kitchen on the occasional weekend, for weekday meals you want something that is easy and no-fuss but still tastes great. Half Hour Meals is full of recipes that offer just that!

When did you join Half Hour Meals? Just over a month ago.

What's your favorite thing about the site? The recipes of course, and also the easy navigation and community feel of the site.

Have you tried others' recipes from Half Hour Meals? No, but I have earmarked a few that I’m wanting to try real soon!

If others were to ask you about Half Hour Meals, how would you describe the site to them? It’s a one-stop site full of recipes for people who love to cook and eat well, but don’t want to spend hours slaving away in the kitchen. It’s also a place for you to exchange recipes and ideas with the rest of the foodie community.

Thank you so much for sharing with us, Debbie! I hope you all will stop by and visit Debbie’s page at Half Hour Meals, and be sure to check out her wonderful blog as well!