Turkey Time!

 

Darling Blogfans,
I know I should be posting all of my recipes for Thanksgiving with beautiful pictures but then that would mean that I am making everything way ahead of time (in order to take the pictures) and then what am I going to do with it?   Reheat everything?

Instead, I am just going to post my menu.  Maybe after I will give out some recipes but I figure by the time I do that, everyone will be so over Thanksgiving they won't give a turkey feather about my recipes.

One thing worth noting is that I have finally graduated from the Butterball School of Turkeys.  Sara guilted me into buying a free-range bird this year.  After some hunting I went with a local farmer out in Greenwich (site of the Saratoga County Fair).  Robin went to pick up birdie and said the farm was a trip.  This is the picture he sent me from his iPhone. 

His caption: "Yikes!"

I don't know why he wrote that.  I think he was a little freaked out that there were live animals running around (my husband is a city boy).  Anyway, I was a little scared that when I opened up the bag there would be all kinds of feathers and heads and things stuck on that I would have to remove.  Much to my surprise, the turkey was absolutely BEAUTIFUL.  I mean, we're talking America's Next Top Turkey Model.  It was pale and shiny and completely featherless.  The drumstick ends were cleaned so you saw the beautiful white bone ends sticking out.  I was so impressed.  The other thing that struck me was that it was HUGE.  I ordered the size I usually get, 14-15 lbs., and it was way bigger than the Butterball.  So either they gave me a bigger bird than I ordered or Butterball is injecting smaller birds with water to make them weigh more (the more likely conclusion).  I have to thank Sara and tell her she was right.  I haven't even tasted the thing yet and I know it's going to be better.  I have to say that although I am a devoted fan of Cooks Illustrated I am a little surprised that Butterball is their turkey of choice if going the frozen route.  Now that I've seen what an actual turkey looks like, isn't there anything better out there in the freezer section??


Here is the menu:

• Brined (fancy, free-range) Turkey on the Grill
• Ciabatta Stuffing (Giada)
• Mushroom Bread Pudding (Epicurious.com)
• Corn Pudding (Nigella)
• Cranberry Mold (Ocean Spray.com)
• Cherry and Red Onion Jam (my own creation)
• Mashed Potatoes (Christina is bringing)
• Roasted Brussels Sprouts (some food blog)
• Pumpkin Pie (Cooks)
• Pecan Pie (The Joy of Baking.com)
• Apple Torte (Mom's making)
• Cranberry Almond Tart (ditto)

If anyone needs a last minute recipe and any of these look appealing, shoot me a message.  I'd be happy to send one over to you via the intertubes.  Some links are already there.

So have a wonderful and food-filled holiday, everyone.  Be thankful the Indians shared their maize and other food stuff with us.  Otherwise the poor pilgrims would have starved and had to eat each other for Thanksgiving.  That would be a tough holiday to carry on.

Carry on!
Byeeeeeeee.

4 Ingredients

Helloooo blogmeisters...


This recipe actually has five ingredients, but the fifth ingredient is parmesan cheese.  And let's face it, if you don't have at least one can of the green stuff in your fridge then you probably shouldn't be reading this blog so let's just not count it as a "real" ingredient, ok?  Four ingredients just sounds so much better than FIVE ingredients.  The point is, people, that this recipe is simple.  Simple and deeeelicious.  

Here are the four things you need:

(+ parmesan cheese, shhhh...)

The only time consuming part of this is cutting up the squash.  You can buy already cut up squashes at some grocery stores and if you're into that sort of thing, go for it.  I've certainly done it during a lazy moment.  Just be warned that anything you buy "conveniently" pre-cut-up is not going to taste as good (or be as good for you) as the real deal.  Just sayin'.

So you want to cut up your squash in a way that transforms it into nice 1-inch chunks, sans skin.  However you choose to do that is up to you, my friend.  I'm sure there's a video on YouTube that will show you how.  What you end up with should look like zeese:

(Don't be grossed out.  The white stuff on my knife is the starch that comes out of the squash after cutting it up.  I hope.)

After your squash is ready you can start the water boiling for your pasta.  This is the pasta I like to use for this dish:

Bareeellla!!!

I used to use regular farfalle (or as normal people call them, bowties) and then I decided to try these little guys.  They are great!  There are more noodles per box, hence, a better pasta-to-other stuff ratio at the end.  Plus, they take about 3 minutes less to cook than the normal sized ones which can sometimes end up being either mushy on the edges or crunchy in the middle.  Not good eats, as Alton would say. You want to cook the pasta as directed and drain it.  Now this is important.  Save about 1.5 cups of the pasta water when you are finished with it.  

Next you need to perform an autopsy on your sausages.  I use turkey sausage because it's delish and not nearly as fatty as regular.  You simply slice through the skin and pull it off.  It's pretty fun in a sick, serial killer kind of way.

After you're done with the flaying, deposit the naked sausages into a hot pan with some olive oil in it. If you're using full fat, fatty sausage you don't need the oil.  Trust me.

(Sorry for the blur.  Hard to break up sausages with one hand and take a picture with the other.  Try it sometime.)

Once your sausages are just cooked, remove them to a large bowl.  Turn the heat to medium, dump your squash into the pan and give them a good salt and peppering.  Take that!

(oooo, fancy sea salt!)

Pour in 1/2 cup of your reserved pasta water into the squash pan and scrape up any bits of stuff that may be clinging to the bottom.  Then slap a lid on that sucker and let it steam away.  Should take about 8-10 minutes.

(They're done!)

Put the cooked sausage back in the pan and mix it all up. 

(Hungry yet?)

When everything is nice and hot, throw it into a big serving bowl.  Add your pasta.  If the mixture seems a little dry add in some more pasta water.   Generously sprinkle with cheese. 

Green can love.

Chop up your basil or "chiffonade" it if you're a big fancy pants and throw it in. 

Mix it all up, salt and pepper as you see fit, and presto!  

(Mmmmm!)

And there you have it.  Who knew just four (five) simple ingredients could be so good?

Byeeeeee!

Butternut Squash and Sausage Farfalle

1 butternut squash
1-1.3 lbs. sausage

1 bunch basil
1 box farfalle
Parmesan cheese
Peel and cut squash into 1-inch cubes.  Cook and drain pasta as directed reserving 1 1/2 cups of cooking liquid.    Remove skin from sausages.  Heat pan on high with 1 tablespoon olive oil.  Add sausages and break up into small pieces.  Once sausage is brown place it in a small bowl and return pan to heat.  Saute squash in pan and add 1/2 cup of pasta water, stirring up any brown bits on the bottom.  Season with salt and pepper.  Cover and turn heat down to medium.  When squash is soft, add sausage in and combine.  Put squash, sausage and pasta in a large serving bowl.  If mixture is dry, add reserved pasta water.  Sprinkle generously with parmesan.  Chop basil and mix together.