Take 2!

Well that was a disaster! I just posted all the pictures on Facebook, but I'll just add a little more detail about one dish: the brussels sprouts. Maybe Mom can comment on the brined turkey and turkey bag.

Well, we all love Brussels sprouts I think. However, they tend to have a somewhat stinky smell if you boil them. Recently, I've tried blanching them (boiling for just a few minutes), then roasting them in the oven with olive oil, salt and pepper. This is good but still a little stinky. What I tried yesterday was just slicing them thinly (holding onto the stem and cutting little circular slices off starting at the top) and browning them on the stovetop in a combo of sausage fat and olive oil. A newspaper article suggested trying bacon fat or turkey fat. Then I added some Meyer lemon zest and crumbled, roasted chestnuts. It was good, I thought! I've also tried a similar recipe but with cream poured over the top and no lemon zest. I'm not sure if you could combine lemon zest and cream or if it would curdle.

I just realized this isn't the most relevant topic for you Lind since I don't remember ever seeing brussels sprouts in Fiji!

Irvine Thanksgiving 08

Well my stinkis computer just shut off after I spent 30 minutes making this blog entry. I'll redo it tomorrow!

Zucchini Bread

I recently learned that Hilly's Belgian host family had a bumper crop of zucchini this past summer, and that some of it is stored in their freezer. At her request, I'm posting this recipe (apparently Zucchini Bread isn't something Belgians eat). Note to Lind: the nuts are optional :) Note to Ki: I know you don't like zucchini, but how about bread made with zucchini? Note to Ame: How do you say zucchini in French? Note to Hilly: Have fun baking a loaf! :)

3 eggs, beaten
1 c. cooking oil
2 c. sugar
2 c. grated zucchini
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 tsp. cocoa powder
1/2 c. chopped walnuts

Grease and flour a 9 x 5 loaf pan. Preheat oven to 325 degrees F. In a large bowl, combine sugar, flour, baking soda, baking powder, salt, cinnamon, and cocoa powder. In a small bowl stir together eggs, oil, grated zucchini, and vanilla. Pour wet ingredients into dry ingredients, and mix just until blended, adding chopped nuts if desired. Bake at 325 degrees for about one hour, or until top is browned, and bread begins to pull away from sides of pan. Cool for 10 minutes, then remove bread from pan to continue cooling.

Yachties Ashore & Bomb-diggity Brownies

Last Thursday, we were having some pre-sundown play out on the lawn, when Kris spotted a 40-foot yacht sailing in to the Naitonitoni anchorage in front of the farm.   "Hey, our friends are coming for dinner!"  he said.  "Huh?!" said I.  And yes, they put down anchor here and motored to shore in their dinghy, a great big freshly caught fish in tow.  I cooked up some garden fresh pesto & pasta while the men cleaned the fish, and we shared a delicious meal.  We've been blessed to meet new friends Josh and Nelia, sailors of the Pacific, baby Claire, and Josh's brother Henry, and to share these past few days with them.  I took a picture of my pesto making, but it was not recipe-sharing worthy. However I'm going to share my yummiest brownie recipe... sorry no photo since brownies never look like much more than a brown blob in photos. You'll just have to try it to see how fudgy it is!  It has passed the Stice brownie testing squad, by the way. 

Bomb-DIGGITY Brownies:

1 cup butter, melted

3 cups sugar (white or Fiji-style)

1 tablespoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1/2 cup (or more!) semisweet chocolate chips

1.  Preheat oven to 350 degrees F  (175 C).  Lightly butter a 9x13 baking dish

2. Combine the melted butter, sugar, and vanilla in a large bowl.  Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. 

3.  Sift together the flour, cocoa powder, and salt.  Gradually stir the flour mixture into the egg mixture until blended.  Stir in the chocolate chips.  Spread the batter evenly into baking dish.

4.  Bake in preheated oven until a toothpick comes out clean, or about 35-40 minutes.  Cool pan on wire rack before cutting.

5.  Invite over your chocolate loving family and friends and indulge to your hearts' content. 

Enjoy!

Sweet Potato & Turnip Gratin

For this one I think its ok to cut down on the butter and cream a little (if you want to); there's still plenty o' goodness. But don't cut down too much! I think when I've made this I've done it with turnips as well which are sometimes a little bitter. Also the tarragon actually makes a big difference (l'estragon en français, Hilly); its a mild herb but it just adds a lot.

I'm just cutting and pasting from epicurious.com:

Yield: Makes 10 to 12 servings

This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.

Ingredients

• 2 to 3 pounds white turnips, peeled and sliced 1/4 inch thick
• 2 to 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
• 1/4 pound (1 stick) unsalted butter
• 1 to 2 tablespoons finely chopped fresh tarragon leaves
• Salt
• Freshly ground black pepper
• 1 cup grated imported Parmesan cheese
• 1 cup bread crumbs
• 2 cups heavy cream

Preparation

Preheat the oven to 350°F. Butter a 3-quart casserole.

To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.

Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.

The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.

Variation
Omit the sweet potatoes and double the amount of turnips.

Cranberry Port Sauce (a bit more traditional)

Prep and Cook Time: About 15 minutes
Makes about 2 cups

1 bag (12 oz.) fresh or frozen cranberries, rinsed
2 T. grated orange peel
3/4 c. orange juice
3/4 c. sugar
1/4 c. Port

In a 3- to 4-quart pan over medium-high heat, stir together cranberries, orange peel, orange juice, and sugar. Bring mixture to a boil, then lower the heat to maintain a simmer, and cook, stirring frequently, until the berries have broken open and released their juices, 8 to 10 minutes. Add Port and cook 2 minutes longer. Let cool completely and store airtight up to 2 weeks.

Cranberry Sauce with Port and Dried Figs

This is Ki's recipe...so delicious.

1 2/3 c. ruby Port
1/4 c. balsamic vinegar
1/4 c. packed brown sugar
8 dried black Mission figs, stemmed chopped
1 6-inch long sprig of fresh rosemary
1/4 tsp. ground black pepper
******
1 12-oz. bag fresh cranberries
3/4 c. sugar

Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated. Makes about 2 cups.

Mrs. Field's Chocolate Chip Oatmeal Cookies

1 1/2 cups oats
1 c. brown sugar
1 c. granulated sugar
1 c. butter
2 eggs
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
2 c. flour
1 1/2 c. nuts, chopped (optional)
2 c. chocolate chips

Using food processor or blender, grind oatmeal. Cream sugars and butter using electric mixer. Add eggs, beating well. Add dry ingredients and vanilla. Next stir in chocolate chips and nuts. **Refrigerate dough overnight or for 2 hours.**

When ready to bake, preheat oven to 375 degrees F. Roll dough into golf ball-sized rounds; place on greased cookie sheet 2 inches apart. Press down slightly. Bake 10-15 minutes. Makes about 4 dozen cookies.

Peanut Butter Balls

1 1/2 cup butter
1 1/2 cups smooth peanut butter
2 lbs. powdered sugar
12 oz. chocolate chips
3/4 cake paraffin (1 "cake" weighs 4 oz.)

Mix first three ingredients thoroughly. May need to use hands to mix properly. Roll peanut butter mix into small balls (or other shapes of your choice). In a double boiler over simmering water, melt chocolate chips and paraffin. Dip peanut butter balls into chocolate, and place on wax paper to cool. Refrigerate or freeze in tightly covered containers or ziploc bags. Makes a lot. :D

Chocolate Sparkle Cookies

Got this recipe from the LA Times Food section a few years ago. It's a flourless cookie, with a rich chocolate taste, and a soft, kind truffle-y center. Although the recipe is very simple, you'll want to start a day ahead, as you need to refrigerate the dough overnight (or for 8 hours) before baking.

1/2 lb. semisweet chocolate
3 T. butter, room temperature
2 eggs
1/3 cup sugar, plus more for rolling
3/4 cup ground almonds
Powdered sugar for garnish

1. Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut the butter into a few pieces and mix into the chocolate until melted.

2. Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight.

3. Heat the oven to 325 degrees. Line a baking sheet with parchment paper (different from wax paper).

4. Use a very small scoop or spoon to form dough into 1-inch balls. Roll the balls in granulated sugar; place on the baking sheet about 2 inches apart and immediately place in the oven.

5. Bake until the center of the cookies is no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar. Makes about 36 cookies.