Post by erin elizabeth on Dec 3, 2020 7:07:06 GMT -5
Somehow the month slipped by and I didn't even know it! Crazy snowstorm here, working part-time retail, looking for a new job--lots going on!
11/29 Apple Butter (CL) In the crockpot so hands-off, but easier than the stove? Not sure. Still, delicious! Doubled.
11/22 Spiced Cranberry Mold (SL 11/20) So very good! Spice-y. Used cranberry juice.
11/4 Smaller Lasagna for Two (food.com) Perfect size for 4. Used no-cook noodles and pork.
11/28 One-Pan Roast Turkey Breast with Herb Stuffing (and Cranberry Sauce-I didn't make the sauce) (ATK) This was fine, but not what I want when I want turkey and stuffing. Good herby taste (used dried herbs), but stuffing got quite toasted after just 30 minutes.
11/22 Dutch Apple Pie (Pie and Pastry Bible) Excellent filling—terrible crust. SO hard to roll out.
11/13 Pecan Pie Truffles (NYT) Used coffee instead of bourbon. Tasty and pretty easy. Like them frozen the best.
11/8 Sheet-Pan Cumin Pork Chops and Brussels Sprouts (NYT) Fine, but I prefer my meat browned. I think a switch to a pan would be good.
11/22 Best Cornbread Dressing—Cranberry, Apple, and Pecan and Brown-Butter Cornbread (SL 11/20) Eh. Not enough flavor, not enough salt. I didn’t like texture. Took longer to bake and looked like it never absorbed all of liquid, but it really did.
Post by peachesncream on Dec 3, 2020 23:15:07 GMT -5
I didn't try a single new recipe in November. But I did learn something new - how to keep a pie crust from becoming soggy (without prebaking the crust).
The idea is from Cooks Illustrated. You put a baking sheet in the oven to preheat at the temperature you will be baking the pie. I left the baking sheet in the oven while I made the filling for my pumpkin pie.
I poured the filling into an unbaked pie shell (in a glass pie plate), then placed the pie plate onto the hot baking sheet.
The heat from the baking sheet makes for a crispy crust which will not get soggy, even the next day.
FYI, I baked my pie at 350 degrees. The baking time did not change.
Recipes worth making again - Using my garden tomatillos - Tomatillo Chicken Stew from All Recipes Spinach Enchiladas with Tomatillo Sauce from the Enchilada Queen
A surprise success, I desperately needed a pie crust for Thanksgiving -Foolproof All Butter Dough for a Single-Crust Pie from America's Test Kitchen - so easy and good that I may swear off premade pie crusts.
November seemed to fly by - whoosh! Gone! I was talking to another employee at work and we both remarked that we're only two and a half weeks from the solstice and the days are going to start getting longer again! Yay!
Several new recipes this month. I've been gravitating toward soups, stews and casseroles that make several days of leftovers to keep things easy for lunches or when I get home from work. Not a bad recipe in the bunch; I would make all of these again without hesitation.
(ATK Slow Cooker Revolution Ckbk) Classic Weeknight Chili
(Gimme Some Oven blog) Italian Orzo and Spinach Soup
(Milk Street Fast and Slow) Spiced Butternut Squash Instant pot recipe
(Milk Street Fast and Slow) Potato and Pea Curry Instant pot recipe
(Milk Street Fast and Slow) Eggplant, Tomato and Chickpea Tagine Instant pot recipe
(Eating Well, Dec 20) Butternut Squash Lasagna
(Milk Street Tuesday Nights) Tunisian Red Lentil Soup
(SkinnyTaste Blog) Baked Pasta with Sausage and Spinach
Full reviews and most recipes can be found here: Scifi With Dash of Paprika. NO adverts, solicitations, pop-ups, etc. Just a plain boring blog.
Roast Leg of Venison You will want to do this only with a young deer or antelope, preferably a doe or yearling. For non-hunters, a leg of lamb or goat also works well. Don't try this recipe with larger, older animals, which will be too large and too tough. A good gauge is weight: The leg should never weigh more than 8 pounds.
Author: Hank Shaw Ingredients
1 hind leg of venison, shank removed Salt 6 to 8 garlic cloves, peeled and cut into thick slivers 1/4 cup squash seed oil or other flavorful oil About 1 cup of red wine, stock or water 2 tablespoons minced sage 2 tablespoons freshly ground black pepper
Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F. Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste. Pat the venison dry, then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning. Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. I pull mine at 130°F, which is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. How long will this take? At least 25 more minutes, and up to another hour. Check the temperature after 25 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F. When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. Don't carve it for at least 10 minutes; I wait a full 20 minutes. Carve and serve.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'
I tried two new recipes this month and both were keepers.
Instant Pot Chicken, Wild Rice, and Mushroom Soup: This recipe was hearty and made enough for lunches and to share with a neighbor. The chicken thighs were tender and easy to shred with just a fork. I used plain wild rice and made a "poultry seasoning" blend off the internet and probably used 2x the stated amount. Here is the link. I will be making this again for lunches. DH said it was "excellent", and that is always nice. 365 days of Slow Cooking and Pressure Cooking blog.
Chipotle Cheddar Mashed Sweet Potatoes: Made 1/2 batch for our 2-person Thanksgiving and had nice leftovers for a few days. Very good recipe for savory sweet potatoes. Here is the link. I'll probably add this to the holiday menu again in December. Once Upon a Chef blog.