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Monthly Archives: November 2012

Say Goodbye to the Stage Deli, a Midtown Staple Since 1937 – NYTimes.com

Say Goodbye to the Stage Deli, a Midtown Staple Since 1937 – NYTimes.com.

Sad to see that this is happening to a New York institution, but it is the way of the restaurant business I suppose. I had the pastrami sandwich there once and it was well worth it. Overstuffed like you wouldn’t believe, hot with great mustard and a nice deli pickle. I’m sorry to see them go.

 
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Posted by on November 30, 2012 in Eating Out, Restaurants

 

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Some Things We Did with Leftover Turkey

I haven’t had much free time to do any posts since Thanksgiving so I didn’t get a chance to post some of the things we did with the leftover turkey. I actually was able to make three different things with the leftover turkey. The first one we made was a Turkey Barley soup. I used the turkey carcass to make some turkey stock to use for the soup. The rest of it was very easy to do and took no time at all.

Turkey Barley Soup

8 cups turkey stock made from leftover turkey carcass 
1 tablespoon olive oil 
1 onion, diced 
2 stalks celery, diced
2 carrots, diced
black pepper to taste
4 cups diced leftover turkey
4 cups water
3/4 cup pearl barley
1 cup frozen peas

In a large frying pan, heat the olive oil, add the onion and saute for 2 minutes. Add the carrots, celery, and pepper and saute about 5 minutes more.

While the vegetables are cooking, bring the turkey stock to a boil in a large soup pot. Add the vegetables and the turkey, lower the heat, and simmer for 20 minutes.

Add the water, bring the soup back to a simmer, then add the barley and simmer until the barley is soft, at least 30 minutes.
When the barley is cooked, taste the soup for seasoning, and add additional salt or pepper if needed. Simmer  for 10 minutes more then serve hot.

This makes plenty of soup and the barley actually absorbs a lot of the liquid, so it is almost like a stew if you like it that way. If you prefer it to be more like soup, you can always add more water or some chicken stock to thin it out.
We also made some Turkey Paninis for dinner one night. This was a great way to not only use the turkey but some of the other leftovers from Thanksgiving as well
Thanksgiving Leftovers Panini
8 slices of ciabatta bread or 4 ciabatta rolls, sliced in half
1/2 pound (or more) of sliced turkey
1 cup leftover turkey gravy
1 cup leftover sweet potato casserole
1 cup leftover cranberry relish
Build the sandwich – Take one slice of bread or the bottom of the roll and layer it with the turkey. Cover the turkey with some of the sweet potato casserole, some of the cranberry relish, some of the stuffing and top with the gravy. Place another piece of bread or the top of the roll on the sandwich. Continue making the rest of the sandwiches.
Heat the panini maker to 350 degrees. When the maker is hot enough, place a sandwich in the maker and press the top down. Allow the sandwich to heat until heated through, about 3 or 4 minutes. Repeat with the remaining sandwiches.
The great thing about the paninis is that you can add whatever you want to the sandwiches. You could include some sliced ham, any type of cheese that you might like, some sliced onions, roasted red peppers, really anything that you can come up with would be suitable. We actually served the sandwiches with some potato pancakes we made with some of the leftover mashed potatoes from Thanksgiving as well.
Finally, one of the last things I made with the turkey is one of my all-time favorites – Turkey Salad. I am a big sandwich fan and I love salads like this. It’s always been one of my favorite things to have after Thanksgiving.
Turkey Salad Sandwiches
1 cup leftover cooked turkey, diced
1/2 cup celery, diced
1/4 cup mayonnaise
4 hard rolls, or 8 slices of the bread of your choice
1 tomato, sliced
4 leaves of romaine lettuce
Mix the turkey with the celery and mayonnaise until well blended. Place slices of tomato on the roll or a slice of bread, cover with the turkey mixture, place a slice of lettuce over the turkey and cover with the top of the roll or another piece of bread.
There’s nothing quite like a turkey salad sandwich to top things off with your Thanksgiving leftovers.
Well it’s back to regular meals and cooking with the next post. I have several recipes that I have made in the last few weeks that I can post and a few more that I have yet to try but sound pretty good so I am looking forward to those. Until next time, enjoy the rest of your evening!
 
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Posted by on November 29, 2012 in Cooking, Leftovers, Sandwiches, Turkey

 

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7 Ideas For Dinner Tonight, Starring Caramelized Onions | Food Republic

7 Ideas For Dinner Tonight, Starring Caramelized Onions | Food Republic.

We love caramelized onions in this house. They can add so much flavor to nearly add dish that you want to add them to, as evidenced here in this blog post from Food Republic with 7 different ideas for using caramelized onions in your dinner. They really can go with anything. I personally love them as a side with any steak or burger, they can mix nicely in with potatoes, rice or polenta and can go with any entree. Check it out and see if you like anything.

 
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Posted by on November 27, 2012 in Cooking, Cooking Websites, Dinner, Vegetables

 

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Guide to Thanksgiving Leftovers

Guide to Thanksgiving Leftovers.

Here’s some more things you can do with leftovers from Thanksgiving, this time courtesy of Williams-Sonoma. The turkey soup sounds really good to me. Check it out and see if you like any of the suggestions.

 
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Posted by on November 23, 2012 in Cooking, Cooking Websites, Leftovers

 

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Thanksgiving Leftover Recipe Ideas: BA Daily: bonappetit.com

Thanksgiving Leftover Recipe Ideas: BA Daily: bonappetit.com.

Well we all Thanksgiving day leftovers, and sure we can go the turkey sandwich route, who doesn’t love that? But more than likely, you have some other things left as well and you need to try and figure out what to do with all this stuff. Bon Appetit has some good ideas in this blog post about some different things you can make with leftovers  I have some of my own ideas as well which I will be posting this weekend. Check it out and see if there is something you want to try. I hope everyone had a great Thanksgiving and enjoyed the day with your family and friends.

 
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Posted by on November 23, 2012 in Cooking, Cooking Websites, Leftovers, Turkey

 

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Last-Minute Thanksgiving Dishes

Last-Minute Thanksgiving Dishes.

I have been posting dishes all week that I am using for my meal, but here are some great ideas from Williams-Sonoma if you need something extra at the last minute. Thank you all for taking the time to visit my humble little blog and hope everyone has a blessed and wonderful Thanksgiving with your loved ones, family and friends. Enjoy!

 
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Posted by on November 22, 2012 in Cooking, Cooking Websites, Holidays

 

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Don’t Forget Your Thanksgiving Appetizers

Yesterday I covered the side dishes I am making for Thanksgiving, and on Monday it was the soup for the day, and Sunday I wrote about the turkey, stuffing and gravy. There’s not much left to write about  unless you want to make some appetizers for everyone before the meal. Here’s my advice on appetizers for the holidays. You have enough going on in the oven and on the stove, so try to do things that you don’t have to cook at all if you can avoid it. It’s just one less thing you have to cook for the day and you may not have the room or time to do it anyway. You can go simple, and just do a nice selections of cheeses and crackers, maybe some sliced apples and pears, some grapes and some pepperoni or sliced dry sausage. I am trying to keep it simple by doing some shrimp cocktail and some homemade horseradish cocktail sauce.

Shrimp Cocktail

2 teaspoons fresh lemon juice

2 bay leaves

1 teaspoon salt

1 teaspoon black peppercorns

1 teaspoon Old Bay Seasoning

1 pound extra-large shrimp, peeled and deveined

1 cup Horseradish Cocktail Sauce (recipe to follow)

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge them immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. Arrange a platter and serve with the cocktail sauce.

Horseradish Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice

2 tablespoons prepared horseradish, plus extra for seasoning

2 teaspoons Tabasco or other hot sauce, plus extra for seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and hot sauce as desired.

The cooked shrimp and the cocktail sauce can be refrigerated separately for up to 1 day, so you can make them ahead if you want to. If you get uncooked shrimp that is already peeled and deveined, you can save yourself some extra work and make things a little quicker for yourself.

You’re likely to have some people who don’t like shrimp cocktail, so you’ll need to have some other things available too. You can always put out an array of different chips and snacks or vegetables and have some dip for them. Instead of using the soup packet for your onion dip this year (I have nothing against it, I do it a lot, but it is often a little stale and always very salty), how about making a simple onion dip on your own. It’s not really any work and it tastes a lot fresher. You can just use straight sour cream or try this dip base and add the onions to it.

Simple Onion Dip

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon fresh lemon juice

1/2 cup caramelized onions

2 garlic cloves, minced

Salt and pepper, to taste

Stir all of the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour so all of the flavors can blend together nicely. The prepared dip can keep covered and refrigerated for up to 2 days.

For the caramelized onions, if you have never done it before, simply melt 1 tablespoon of butter with a tablespoon of vegetable oil over high heat. Add about 4 onions, halved and sliced thin, 1 teaspoon of light brown sugar and 1/2 teaspoon of salt. Cook until the onions are soft, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deep brown, about 40 minutes. Take them off the heat, stir in 1 tablespoon of water, season with salt and pepper, and you’re done.

Yes, it takes some planning ahead if you are going to use caramelized onions, but they are so tasty, not just for dips but as a condiment for nearly anything.

If you want to make something ahead of time and like nuts, you can try this recipe for spiced nuts. I tried this with some mixed nuts and a spice blend I got from PepperMary’s Spice Blends and boy was it good. I used the Cajun Blend for the nuts, but Mary was kind enough to send me samples of her other spices, which I plan to try after Thanksgiving on some fish that I got. Thanks Mary, they are awesome. I also used the Mesquite Blend on a London broil I marinated last night for dinner and it had a nice taste and kick to it. Give her stuff a try if you get the chance.

Spiced Nuts

1 egg white

1 tablespoon water

1 teaspoon salt

1 pound of mixed nuts, unsalted

2 tablespoons sugar, maple syrup or honey

4 teaspoons PepperMary Cajun Spice blend (or other spice blend you like) or:

2 teaspoons cumin, 1 teaspoon cayenne pepper and 1 teaspoon paprika

Adjust 2 oven racks to the upper and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

Toss the sugar, maple syrup or honey with the spice blend or desired spices with the nuts. Spread the nuts evenly on two parchment paper-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.

These can also be made ahead and stored at room temperature wrapped tightly in plastic wrap for up to 1 week.

If you still aren’t sure what to make, you can always try going for an antipasto platter. This lets you put out a variety of meats, cheeses, olives and vegetables that people like and you can pretty much choose what suits your crowd the best. I put together just a few ideas in this one.

Antipasto Platter

1/2 pound soppressata salami or other dry sausage, skin removed and sliced thin

2 cups mixed olives, black and green, marinated, such as Kalamata, Nicoise or others

1 jar marinated roasted red peppers

1 jar marinated artichoke hearts

1/2 pound fresh mozzarella, sliced thin

Arrange all the items on a platter for people to choose as finger foods. You could always add other cheeses, like marinated mozzarella, or other meats like ham, or even some marinated and grilled vegetables like eggplant, asparagus or zucchini, and some sliced tomato. The options are endless with this. Have some good extra-virgin olive oil on hand if you want to do any marinating of anything.

Okay, I think that covers the appetizers. There are a lot of other choices out there, that I didn’t go into, but I could be here all day writing suggestions and I still have prep work myself to do. Later on today, I will post a couple of dessert options if you are still looking for ideas. Check back and see what I have. Until then, enjoy the rest of your day!

 

 
 

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