Brining…How to Brine a Turkey

About ten years ago was the first time I had heard about BRINING and Brining a Turkey. As Turkey time is here maybe this is something to try if you haven’t already. Brining is submerging a piece of meat or poultry in a bath of salted water for several hours. Brining ensures the meat is not dried out and tasteless but instead juicy and tender. Timing of brining depends on the size, but for a turkey overnight or up to 24 hours. Make sure that the temperature is cool preferably in a refrigerator if too warm the diffusion process will happen faster and will not be controllable. I hope everyone has Safe Travels and a Happy Thanksgiving.
Salt Ratio

1/4 Cup of Table Salt to 4 Cups of Water

Dissolve the salt with a 1/4 of water (hot) and then add the remaining water.

Brines can also be made Aromatic by adding different flavors to enhance the the overall outcome. Brown Sugar, Garlic, Ginger, Orange Zest, Maple Syrup, Peppercorns, and Red Pepper Flakes

Posted by Patty in Ideas, Tips, Terms & Tools. 1 Comment »

Table Setting

When I was a child, I use to enter the County Fair. One of the categories I would enter in was Table Setting. I remember practicing my table at home and my mother telling me that I had my forks and knives backwards. I proceeded to be the precocious little girl I was sometimes and told her it was my vision and this is how I liked. Needless to say, the judges did not agree with me.

Table Setting can be fun and can tie everything together. This is also something that can be done in advance.

With the Holiday Season upon us here are a few helpful Reminders

Left
Forks on the Left and in order of use- farthest left first to use
Napkins on the Left and Left of the Fork or can be in the center where the plate will go.
Butter Plate- is on the top left of the plate with the butter knife across the top of the plate blade towards the user and handle on right. (Remember the trick B & D)

Right
Knives on the Right in order of use- farthest right first to use
Spoons are to the right of knives the right right of the knives.
Glasses – above the knives

Above the Plate
Dessert Spoon and Fork can be placed above the Plate. The Spoon facing left and the Fork facing right.
Place Cards – are either on the napkin if it is in the center or above the place plate.

Posted by Patty in Etiquette, Tips, Terms & Tools. 1 Comment »

Cauliflower Soup

I did not really eat cauliflower as a child but over the years this vegetable has really intrigued me. Here are a fun few facts about cauliflower. Best quality of cauliflower is in the winter, one serving can provide the daily requirement of vitamin C. It is made up of flowers that began to form but stopped at the bud stage. Flavors that compliment cauliflower: Anchovy, butter, Chervil, Chives, Cream, Curry, Garlic, Ginger, Gruyere Cheese, Lemon, Mustard Seed, Olives, Parmesan Cheese, Thyme, and Turmeric. I of course went with the GARLIC to accompany this soup. The best part is this soup has a creamier consistency but pretty healthy.
Cauliflower Soup

1 Head of Cauliflower
2-3 Tablespoons of Olive Oil
1 Medium Sized Yellow Onion Chopped
1 Russet Potato (Peeled and cut into 1 inch cubes)
1 Bulb of Roasted Garlic
3 Tablespoons of Butter
6 Cups of either Vegetable or Chicken Stock
Garnish with Chopped Chives and Gruyere Cheese
Preheat Oven to 450
Separate the cauliflower and drizzle the Olive Oil over it and place in oven for twenty minutes. In a pot sauté the butter and Chopped Onion for about 5 minutes until they have soften. Add Potato, Garlic Cloves from the bulb, Cauliflower and Stock. Let simmer on medium to low heat for about 40 minutes. Remove from stove and in a blender; blend the soup until smooth and creamy. The color of this soup is very bland that is why it should be garnished with some chopped chives and Gruyere Cheese. Salt and Pepper to taste.
*I Originally did not add enough stock and turns out this could make great baby food.

Posted by Patty in Recipes, Tips, Terms & Tools. 2 Comments »