Ree Drummond's Blog, page 65
November 25, 2011
What Do You Want for Christmas? (Winners Announced)
The winners of the knives are:
#85 Missie: "I'm hoping for a happy healthy family this year. And less stress this coming year would be so nice."
#11132 Karenz: "I want one of those lotion hand soap sets from Williams Sonoma."
#25544 Izzy E: "I'm flying home on Christmas eve so I just want to make it there!"
Congrats, winners! Contact prizes@thepioneerwoman.com to claim your knives!
Today…
Because it's Black Friday…
Because my jeans don't fit…
(But that's my problem, not yours…)
And because everyone needs good knives…
I'm giving away 3 (three) Wusthof Classic 6-Piece Knife Sets.
This is an awesome set of knives. They'll take you far in life.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
"What do you want for Christmas this year?"
Are you hoping for a set of knives? A pair of boots? Those earrings you've had your eye on? Or are your wants more in the abstract category: family togetherness, good health, and world peace?
Just shout out what's on your Christmas list this year and you're entered to win the knives!
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon and a cattle prod.
Winners will be chosen randomly and announced Sunday night.
Good luck and Happy Black Friday!
____________________________________
Contest sponsored by Pioneer Woman with cooperation from CHEFS Catalog. Wusthof does not know who I am. I just love their knives. Over and out.
What Do You Want for Christmas?
Today…
Because it's Black Friday…
Because my jeans don't fit…
(But that's my problem, not yours…)
And because everyone needs good knives…
I'm giving away 3 (three) Wusthof Classic 6-Piece Knife Sets.
This is an awesome set of knives. They'll take you far in life.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
"What do you want for Christmas this year?"
Are you hoping for a set of knives? A pair of boots? Those earrings you've had your eye on? Or are your wants more in the abstract category: family togetherness, good health, and world peace?
Just shout out what's on your Christmas list this year and you're entered to win the knives!
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon and a cattle prod.
Winners will be chosen randomly and announced Sunday night.
Good luck and Happy Black Friday!
____________________________________
Contest sponsored by Pioneer Woman with cooperation from CHEFS Catalog. Wusthof does not know who I am. I just love their knives. Over and out.
November 23, 2011
Leftover Turkey and Swiss Panini
I can't believe Thanksgiving is tomorrow.
Well, let me back up: I can't believe it's November.
If you're still looking for some last-minute recipes for turkey day, feel free to browse my recipes here:
If you've already got your plan in place, here's an absolutely scrumptious (and easy) way to use up your leftover turkey.
The Cast of Characters: Leftover turkey, leftover cranberry sauce, chopped pecans, fig or apricot jam, Dijon mustard, Swiss cheese, bread, and butter.
On all the slices of bread…
Spread a layer of jam…
The squirt on a good amount of Dijon…
And spread that on, too.
The pile on the leftover turkey…no matter how dry and pitiful it might look.
Take the pecans…
And throw them into the cranberry sauce.
Pile this mixture on the turkey…
And spread it around to evenly cover the turkey.
Top this with two thick slices of Swiss.
Then top with the other slice of bread, slather both sides with butter…
And grill it in a panini press OR in a heavy skillet, pressing with a spatula as it cooks. (Or you can place a second heavy skillet on top of the sandwich to weight it down.)
Yum. I have high hopes for this one.
Score. A direct hit.
This was astoundingly delicious! The jam added a little sweetness. The Dijon added a really nice tang. The cranberry sauce moistened the turkey and the pecans brought a nice little crunchy bite. And the Swiss was divine—it brought everything together, and the world is once again a wonderful, miraculous place.
A good turkey panini will do that for you.
Here's the handy dandy printable:
Recipe: Leftover Turkey and Swiss Panini
Prep Time: 5 Minutes
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Cook Time: 5 Minutes
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Difficulty: Easy
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Servings: 4
Print Recipe
3"x5" Cards
4"x6" Cards
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Ingredients
1-1/2 cup Leftover Turkey, Shredded1/2 cup Leftover Cranberry Sauce1/4 cup Chopped Pecans4 Tablespoons Fig Or Apricot Jam4 Tablespoons Dijon Mustard4 slices (thick) Swiss Cheese8 slices Sourdough Or Other Bread8 Tablespoons Butter Preparation Instructions
Spread all bread slices on one side with equal amounts of fig spread and Dijon. Top four slices with turkey.
Mix together cranberry sauce and pecans and spread over the turkey.
Top with slices of Swiss cheese.
Top with other four slices of bread with the jam/Dijon side down.
Spread both sides generously with softened butter and toast in the panini press (or in a heavy skillet, pressing with a spatula as they cook.)
Slice in half and serve.
Posted by Ree on November 23 2011
November 21, 2011
Broccoli Cheese & Cracker Casserole
This is a recreation of a common broccoli-cheese dish I've seen on a couple of down-home restaurant menus…and it's a little on the weird side. Sometimes, though, weird can be a wonderful thing.
I love broccoli-cheese anything (see the soup I posted a couple of weeks ago) and while broccoli-rice casserole isn't something I grew up eating on Thanksgiving, I always love my sister-in-law Missy's when she brings hers along. There's nothing like it.
But this one uses Ritz cracker crumbs—not just on the top as a crust but also in the casserole itself, which gives it an almost-stuffing feel. It's delightful. If you're looking for a quick, easy side dish this Thursday, give it a try! You can spice it up or down, depending on your tastes.
Important note: You will not find this dish anywhere in France. I just thought I'd throw that out there. Interpret it however you'd like.
I'm Pioneer Woman: International Woman of Mystery. Yep, that's me.
I have no what idea what I'm talking about.
Start with broccoli. Cut it into florets, along with some chunks of the stems.
Plunge the broccoli into boiling water for just a minute or so, then drain it and set it aside.
Go ahead. Unwrap it. Do not be ashamed.
Throw it into a pot (Cutting it into chunks is best. I did not cut it into chunks because I really just wanted to take a photo of the big hunk of Velveeta in a pot. Made me laugh for some reason.
Add some milk and cream and heat it up until it's melted and totally smooth, man.
Then add a little salt, plenty of black pepper, some cayenne pepper for spice, and a little Dijon if you're feeling adventurous.
Dijon? As I said, I make no sense.
Then throw in the broccoli. And if you're having any sort of thought that you might try to replicate this using a real cheese sauce…just don't. It isn't meant to be, bro.
Now, dump 3 sleeves of Ritz crackers into a big ol' ziploc and use your hands to slightly crush them. You still want some large chunks, though, so don't be too violently violent.
Next–and this is what sets this puppy apart from normal broccoli-cheese casseroles–throw half the cracker crumbs right on into the ding dang pot.
I love America.
Stir it around…
Throw it into a buttered 9 x 13 inch baking dish…
And sprinkle the rest of the crumbs on the top. Top it off with a generous sprinkling of black pepper, then bake it for 20 minutes or so until it's hot and bubbly and the cracker layer on top is golden brown.
Like this. Oh, man.
Oh…man!
This is evil. And it must be destroyed.
I'll go ahead and take care of that for you, okay?
Here's the handy printable!
Recipe: Broccoli Cheese & Cracker Casserole
Prep Time: 15 Minutes
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Cook Time: 20 Minutes
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Difficulty: Easy
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Servings: 12
Print Recipe
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4"x6" Cards
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Ingredients
3 pounds Broccoli Cut Into Florets2 pounds Velveeta1/2 cup Milk1/4 cup Heavy Cream Salt And Black Pepper To Taste1/4 teaspoon Cayenne Pepper (more For More Spice)1 Tablespoon Dijon (optional)3 whole (sleeves) Ritz Crackers Preparation Instructions
Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.
Posted by Ree on November 20 2011
November 17, 2011
Turkey Tetrazzini
I couldn't wait. I'm sorry.
I had planned to save my turkey leftover recipes for next week (so you'd have time to plan your after-Thanksgiving meals) but this one is just too yummy not to share.
It's turkey tetrazzini, one of my all-time faves. You'll want to roast a whole turkey just so you can make this.
The Cast of Characters: leftover turkey, butter, mushrooms, white wine, salt, pepper, cream cheese, monterey jack, parmesan, turkey broth, peas, black olives, bacon, and garlic.
Add some butter and chopped garlic to a pot over medium heat. (My new favorite trick: storebought peeled garlic minced in a Pampered Chef chopper. This is not a paid advertisement. Amen.)
Saute the garlic for a minute or so…
Then throw in the mushrooms.
Stir around the mushrooms and let them cook…
Then add a little salt.
Pour in a good cup of white wine…
Then you need to let the mushrooms cook and bubble and go nuts for several minutes, or until the liquid is reduced by half.
At that time, you will need to sit on your hands in order to prevent yourself from scarfing down the entire pan of wine-cooked mushrooms because there's nothing better in the world.
When the liquid is reduced…
Sprinkle in about a third a cup of flour.
Stir it together and think to yourself how weird this pasty, mushroomy mixture looks.
Then stir in a few cups of broth…
And realize all is right with the world again.
Next? Brace yourself. Throw in a block of cream cheese.
Note: It's best if the cream cheese is softened or room temperature, and it's best if you add it in pieces instead of one honkin' big piece like I did.
Basically, you're then going to stir the whole mixture around until it becomes a wonderful, rich, creamy sauce. If it's overly thick, you can splash in some broth.
Sorry I didn't show that part. I'm an airhead.
After that, add some leftover turkey…
The chopped olives (again: The Chopper!)…
A bunch of green peas…
And a bunch of grated cheese.
Stir it all together, then faint because it looks so unbelievably good.
But wait! There's more! Add some chopped bacon pieces…
And this cooked spaghetti, which has magically appeared from out of nowhere.
(Forgot to mention that earlier. Sorry. You need spaghetti, broken into pieces before boiling.)
Stir it all around, adding salt and pepper to taste. And also—this is important—splash in some more turkey broth to give it a little extra moisture. It's going to need it while it bakes in the oven.
Then pour it into a large casserole dish…
And sprinkle on some extra Parmesan, some plain breadcrumbs…or some Panko crumbs like I did. (You can get Panko crumbs everywhere now!)
Then bake it in the oven for 20 to 25 minutes, or until it's hot and bubbly and the topping is golden brown.
And then—this is important—you eat it.
You'll absolutely love this, guys. Just be sure to put it into the oven slightly soupy; I didn't quite add enough moisture this time and it really did need the extra splash.
Enjoy! And I can't promise this is the last turkey leftover recipe I'm going to post this week.
It's the kinda weirdo I am.
Recipe: Turkey Tetrazzini
Prep Time: 30 Minutes
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Cook Time: 20 Minutes
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Difficulty: Easy
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Servings: 12
Print Recipe
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Ingredients
1-1/2 pound Thin Spaghetti, Broken In Half4 Tablespoons Butter4 cloves Garlic, Minced1 pound White Mushrooms, Quartered1/2 teaspoon Salt1 cup White Wine1/3 cup Flour4 cups Turkey (or Chicken) Broth1 block 8 Ounce Cream Cheese3 cups Cooked (leftover) Turkey, Shredded Or Diced1 cup Finely Chopped Black Olives1-1/2 cup Frozen Green Peas4 slices Bacon, Fried And Cut Into Bits1 cup Grated Monterey Jack Cheese1 cup Grated Parmesan Cheese Salt And Pepper, to taste Extra Broth For Thinning1 cup Panko Bread Crumbs3 cups Leftover Shredded Or Chopped Turkey Preparation Instructions
Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Posted by Ree on November 16 2011
November 14, 2011
Oyster Dressing
Oyster Dressing is weird. Who in their right mind would want a fishy-tasting dressing along with their Thanksgiving meal?
I would. That's who. And so would my dad, who has such an interesting palate as he's be as happy with a spam sandwich on white bread as he'd be with Duck Confit. So maybe he's not the best guide, because he'll basically eat anything.
Except bananas. Yes, I come by it honestly.
Oyster dressing, bizarro as it may sound to the uninitiated, is a delicious addition to a plate of Thanksgiving wonderfulness. I didn't think I liked it for the longest time, but once I dove into the craziness, there was no going back. Give it a try this year!
Note: Here's a link to my cornbread recipe. It's a good one: Skillet Cornbread. (The printable version is below.)
The Cast of Characters: Crusty French or Italian bread, cornbread (shown in the skillet), onions, carrots, celery, butter or bacon fat, turkey or chicken broth, and whatever herbs you'd like to use (not shown.)
Don't hate. Appreciate. And please use fresh/raw oysters if you have them available. But if you don't, these are just fine…and hilariously, some folks even prefer the homey, comfort-food quality of the canned ones.
Amen.
Cut up the Italian bread into cubes and let them sit out for several hours or overnight to get nice and dry.
Same with the cornbread. The drier the better!
Drain the oysters over a bowl and reserve the liquid. If you want to roughly chop them, you can…but I'm going to increase the oyster impact and leave them whole.
Once the bread is dried out, melt some bacon fat (if you happen to have a truckload of it like I do) or some butter (if you're normal) in a large skillet. Throw in the onions, carrots and celery…
And saute them…
Until they're translucent and golden. If you're using raw oysters, you can throw them in and cook them a little here.
Next, it's just about assembly. Throw the white bread…
And the cornbread into a large (pretty durn large) bowl.
Pour in a good 4 cups of the broth, drizzling it evenly over all the bread.
Then throw in the veggies…
The oysters (if you didn't saute them with the veggies)…
And two eggs. (I crack them over to the side, away from the really hot stuff.)
I told you oyster dressing was weird. Weird and wonderful.
Next, stir it around and throw in some salt and black pepper, along with a couple of teaspoons of whatever herbs you'd like. Poultry seasoning is common, or you can just do rosemary, sage, and/or thyme to suit your tastes.
Next, stir the dressing around for a bit and give it a taste. If you think it has plenty of oyster flavor, great. But if you think it could use a little bit more, splash in a little of the oyster liquid.
Notice I did not call it "oyster juice." That would have been really grody.
Then just stir it up and adjust the liquid content by adding in more turkey or chicken broth. It needs to be pretty moist, so keep adding until it seems right.
Here's what I like to do: bake dressing in the same skillet I use to saute ingredients.
I don't like doing dishes.
Then just bake it in a 350 degree oven until it's nice and crispy and golden on top, about 25 to 30 minutes or so. (The photo above is before baking.) I like the crispy top, because the stuff below will remain mushy and the contrast makes me eat five helpings.
Wait. Maybe that's not such a good thing after all. Enter at your own risk.
Mmmm. There it is. A little salty, a little fishy, a lot delicious. (Oh, and you can stuff your bird if you'd like! Personal preference. Like, totally.)
Enjoy this, guys!
Just to let you know, among other Thanksgiving dishes (AND Thanksgiving leftover dishes) coming over the next two weeks, I'll also show you:
Trussing…
And carving.
It's that time of year.
Here are the Oyster Dressing printables:
Recipe: Oyster Dressing
Prep Time: 8 Hours
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Cook Time: 30 Minutes
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Difficulty: Easy
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Servings: 12
Print Recipe
3"x5" Cards
4"x6" Cards
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Ingredients
3 cups Cornbread, Cut Into Cubes2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes2 Tablespoons Bacon Fat Or Butter3 cans Oysters, Drained, Liquid Reserved4 whole Carrots, Diced6 stalks Celery, Diced2 whole Small Onions, Diced8 cups Turkey (or Chicken) Broth1/2 teaspoon Ground Sage1 teaspoon Chopped Rosemary Salt And Pepper, to taste2 whole Eggs1/4 cup Chopped Fresh Parsley Preparation Instructions
Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.
Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.
Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)
Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!
Posted by Ree on November 13 2011
Recipe: Skillet Cornbread
Prep Time: 5 Minutes
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Cook Time: 20 Minutes
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Difficulty: Easy
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Servings: 12
Print Recipe
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4"x6" Cards
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Ingredients
1 cup Yellow Cornmeal1/2 cup All-purpose Flour1 teaspoon Salt1 Tablespoon Baking Powder1 cup Buttermilk1/2 cup Milk1 whole Egg1/2 teaspoon Baking Soda1/4 cup Shortening2 Tablespoons Shortening Preparation Instructions
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
Posted by Ree on October 4 2010
November 11, 2011
Brining, Roasting, Carving Giveaway! (Winners Announced)
(Note: because of the response to the giveaway and because Thanksgiving is getting closer, I'm selecting an additional winner for this one.)
Here are the winners of the Brining/Roasting/Carving Giveaway:
#1213 Victoria W. "This year, I will be hosting thanksgiving as a newly wed. I will also be hosting for my family who has had some rough times this year, We lost my 48 year old step father to a heart attack and my 79 year old grandmother shortly before that, and my sister is getting divorced. It will be a pleasure to take the burden of cooking off my family and do something nice to hopefully have a nice relaxing day to take my families minds off everything that is making our lives crazy,and just enjoy good food laughter and the love of family!"
#10135 Mads: "I'll be eating at my future in-laws' house for a Chinese-American Thanksgiving blend."
#23222 Donnie O: "My wife and I are hosting this year in our home!"
#31382 Denise M. "I enjoy cooking the Thanksgiving meal, so I'll be doing it again this year."
Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your turkey loot!
Thanksgiving is upon us, and if you're the one hosting Thanksgiving dinner, you'll need all the turkey essentials. So today, because I love ya, I'm giving away three (3) complete turkey kits including the All-Clad roasting set above (this is a heavy, fantastic pan–perfect for roasting and making gravy)…
Taylor Commercial Instant Thermometer for doing quick-checks of the turkey's temp. (This is an instant-read thermometer, which means it doesn't stay in the turkey while baking.)
Norpro Stainless Baster. I've had one of these forever, and I love and adore it.
2 large turkey-sized brining bags. (Here's my brine recipe if you'd like to give it a whirl this year!)
And last but certainly not least: Wusthof 2-piece carving set. Love. Love, love, love this.
TO ENTER
To enter the giveaway, just answer the following question in the Comments section of this post:
Where will you be eating Thanksgiving dinner this year?
Are you hosting the meal? Are you traveling over the river and through the woods? Are you eating at a local restaurant so someone else can clean up? Or are you chowing down with friends? Just shout-out your Thanksgiving meal plans and you're automatically entered to win the Brining/Roasting/Carving prize. (Note: if you're not partaking in Thanksgiving dinner, no problem—just say so in a comment and you're entered to win.)
RULES
One entry per person.
Winners will be announced Sunday night!
Good luck, my friends.
Contest/giveaway sponsored by Pioneer Woman.
Brining, Roasting, Carving Giveaway!
Thanksgiving is upon us, and if you're the one hosting Thanksgiving dinner, you'll need all the turkey essentials. So today, because I love ya, I'm giving away three (3) complete turkey kits including the All-Clad roasting set above (this is a heavy, fantastic pan–perfect for roasting and making gravy)…
Taylor Commercial Instant Thermometer for doing quick-checks of the turkey's temp. (This is an instant-read thermometer, which means it doesn't stay in the turkey while baking.)
Norpro Stainless Baster. I've had one of these forever, and I love and adore it.
2 large turkey-sized brining bags. (Here's my brine recipe if you'd like to give it a whirl this year!)
And last but certainly not least: Wusthof 2-piece carving set. Love. Love, love, love this.
TO ENTER
To enter the giveaway, just answer the following question in the Comments section of this post:
Where will you be eating Thanksgiving dinner this year?
Are you hosting the meal? Are you traveling over the river and through the woods? Are you eating at a local restaurant so someone else can clean up? Or are you chowing down with friends? Just shout-out your Thanksgiving meal plans and you're automatically entered to win the Brining/Roasting/Carving prize. (Note: if you're not partaking in Thanksgiving dinner, no problem—just say so in a comment and you're entered to win.)
RULES
One entry per person.
Winners will be announced Sunday night!
Good luck, my friends.
Contest/giveaway sponsored by Pioneer Woman.
November 9, 2011
Pumpkin Soup
New feature alert: Please note the new Print button at the top of each cooking post! Yippee. It's the little things in life, I tell ya.
I realize I just posted a bright orange (carrot) pureed soup a couple of weeks ago, but you know what? I don't sit down and plan my food cravings. I am who I am and that's all that I am. I eat what I eat and that's all that I eat. Times infinity.
This pumpkin soup is yummy, creamy, and so velvety-smooth (not to play favorites, but much smoother than the carrot soup) you won't believe it. And the pumpkin flavor? Fugghetaboutit. It'll rock your world in the most wonderful way.
Serve the soup in bowls like normal people…or get fancy-schmancy and serve it in hollowed-out pumpkins of whatever size you'd like. Teeny tiny ones would be darling. But teeny tiny ones aren't big enough for me and my rather gigantic appetite.
First: the pumpkin. You can follow my directions for Homemade Pumpkin Puree (up until the puree part) which involves seeding the pumpkin, then cutting it into chunks before roasting and pureeing the flesh. But this time, I decided to go the easy route and just stick the dang pumpkins in the oven for about an hour.
Poor pumpkins!
So here's what you need for the soup: pumpkins (pumpkin puree), stock (vegetable or chicken), heavy cream, nutmeg, maple syrup, salt, and pumpkin seeds.
I used storebought pumpkin seeds, then just threw 'em on a cookie sheet to toast them for a few minutes.
And here's the deal with the pumpkin: if you roast them whole like I did this time, it can be a little bit of a mess separating the pulp and seeds from the wonderful flesh (thought it isn't difficult to separate the skin from the flesh, so no problem there.) If you follow my pumpkin puree directions in the link above, you scoop out the pulp and seeds before roasting…so it's a little easier to manage.
No huge difference, though—just close your eyes and pick a method!
In any event, you'll need a good 5 cups or so of roasted pumpkin.
Begin by pouring the stock into a pot.
Add the roasted pumpkin.
Then drizzle in some maple syrup.
My goodness.
Next, mash up the pumpkin a bit as you begin to heat up the mixture. This won't get the soup velvety smooth, of course, but it'll just help the pumpkin become more at one with the other ingredients.
Now just stir it around and let it heat completely. It should be simmering and steamy.
In one or two batches depending on the size of your blender (or using an immersion blender) totally puree the mixture until it can't be pureed any more.
Then add the heavy cream and a good dash or two of nutmeg…
And puree again. (If you puree in two batches, just split the cream in half.) Look at this magical pitcher of bright orange liquid velvet!
The soup should still be plenty hot and can be served right from the pitcher. (If it cooled down at all, just return it to the pot and heat it up over medium-low heat.) You can use a bowl, of course…or you can hollow out some pumpkins and be all adorable.
I chose the be-all-adorable route. I have to grab it wherever I can get it, as my dewy youth is slipping away from me with each passing second.
Please take note of my artful bowl of inedible gourds in the background. Nice touch, Ree.
Not.
Oooh! I forgot the best, best part: spoon on a little circle of extra cream.
This isn't adorable. This is life-giving.
Finally, sprinkle on some toasted pumpkin seeds.
My sister Betsy chowed down on this when she was here a couple of weeks ago, and she kept remarking about how velvety smooth it was, how she could hardly feel it on her tongue because it was so perfect and smooth.
My sister and I love food. We spend an inordinate time talking about it.
Enjoy this, guys!
(Thanksgiving recipes are coming soon, including lots of leftover turkey recipes. Yum.)
Recipe: Pumpkin Soup
Prep Time: 5 Minutes
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Cook Time: 1 Hour
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Difficulty: Easy
|
Servings: 8
Print Recipe
3"x5" Cards
4"x6" Cards
Full Page
Ingredients
2 whole Pie Pumpkins1 quart Vegetable Or Chicken Stock1/2 cup Heavy Cream1/3 cup Maple Syrup Dash Of Nutmeg Salt To Taste Extra Cream, For Serving Preparation Instructions
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
In a pot, heat up the pumpkin flesh with the stock until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.
Posted by Ree on November 9 2011
November 7, 2011
Pork Roast with Apples and Onions
Pork roast. Apples. Onions. Braised to perfection and served with a savory-sweet sauce.
Oh, how I love life. For life includes dinners like this.
The Cast of Characters: pork shoulder (also called pork butt), apple juice, apples, onions, beef stock, salt, pepper, and bay leaf. Simple stuff, man!
And just look: the ingredients are bathed in a glorious light. This bodes well for our bellies.
Note: I caramelized the onions because I was caramelizing onions for something else. You can do this, but if you'd rather save a step, you may just add them raw.
Don't be like me.
This is a pork roast/pork shoulder/pork butt. Make friends with it. The versatility is endless.
Honey Crisp apples. I used them because I thought they were pretty.
Not that this will matter once the pork and apples have been cooked to smithereens. But still. Pretty gets me every time.
Very generously salt and pepper both sides of the roast.
Heat a little olive oil in a heavy pot over high heat, then brown the pork on all sides.
Pour in the apple juice and a little beef broth…
Then slice up the apples into wedges…
And add those to the pot.
Add a bay leaf…
Then add the onions and bring the whole thing to a boil.
Then cover the pot, reduce the heat to low, and simmer for 2 1/2 to 3 hours.
Toward the end of the cooking time, whip up some wild rice, which I love with a passion. Melt a little butter in a saucepan…
And add some chopped pecans. Unless you're allergic to pecans. In which case, skip to the next step.
Throw in some dry wild rice.
Stir it around and cook it for a couple of minutes over medium-low heat…
Then add some water and some chicken stock for flavor. Bring it to a boil, then cover it and simmer until all the liquid is absorbed.
Ta-Da!
Why is wild rice so magical? It's so strange and woodsy and chewy.
After the cooking time…
Remove the pork and apples from the pot. Use a slotted spoon to get most of the stuff out, then use a regular spoon to skim off any excess fat that's risen to the surface (you may need to let it sit for just a few minutes to separate after removing the pork.)
And then. This is important. Your happiness and the future of this pork roast depend on it. Raise the temperature and boil/reduce the cooking liquid until it becomes very, very thick and rich—at least 5 to 8 minutes. More if it's still thin.
Mmmm. See those violent bubbles? That's when you know you're close.
To serve, you can either place the pork and apples on top of a platter of wild rice (my original plan) or you can keep the two separate (I was lazy.)
Grab ladles of sauce…
And spoon it all over the top of the roast.
Goodness…gracious.
Look at how glossy and lovely it makes the roast. And the flavor…totally out of this world.
To serve it up, slice the roast with a sharp/serrated knife…
And place it on a plate with wild rice and plenty of apples. Spoon a little more liquid over each helping…it's so, so good!
This'll warm your belly. And make you smile.
Here's the handy dandy printable!
Recipe: Pork Roast with Apples and Onions
Prep Time: 15 Minutes
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Cook Time: 2 Hours
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Difficulty: Easy
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Servings: 8
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Ingredients
Pork3 Tablespoons Olive Oil1 whole Pork Shoulder Roast (also Called Pork Butt) Salt And Pepper, to taste4 cups Apple Juice1 cup Beef Stock3 whole Apples, Cored And Cut Into Wedges3 whole Medium Onions, Sliced1 whole Bay Leaf Wild Rice2-1/2 cups Wild Rice4 cups Water3 cups Chicken Stock1/2 stick 4 Tablespoons Butter1/2 cup Chopped Pecans Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Posted by Ree on November 7 2011
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