Kathleen Flinn's Blog, page 3

How to Make Gumbo Out of (Almost) Anything

For most people, the word “gumbo” traditionally inspires the image of the classic New Orleans version studded with spicy sausage and shrimp. But Chuck Taggart of the GumboPages notes, “There are as many variations on gumbo as there are Louisianians.” I’m here to show you how to make gumbo out of whatever you want.

If you master the basic formula, you can customize gumbo to your liking or to the contents of your fridge. After Thanksgiving, I make stock out of the leftover turkey carcass and use the leftover meat in the gumbo. I’ve made shrimp-less gumbo for friends with allergies, and Ive even used leftover bratwurst in place of spicy andouille and kicked up the seasonings.

My niece makes a terrific vegetarian gumbo by replacing the meat and seafood with kale and black-eyed peas.  I’ve had gumbo with oysters, duck, rabbit, roast pork, crabs, clams, squash, corn, salmon, mussels, leftover meatloaf and eel. (Note: the latter two were just plain wrong.) Gumbo is a post-Thanksgiving tradition at our house; we use the turkey carcass as the base for the stock, and in some adouille sausage and sometimes frozen shrimp. I’ve been known to toss in leftover carrots, green beans and a few Brussels sprouts. My latest new trick: add a cup or two of your favorite Bloody Mary mix to add a flavor boost and some extra kick!

HOW TO MAKE GUMBO – THE KEY STEPS:

1) Make a good roux. It’s not hard, but it does take some patience. If you can learn to make a roux for gumbo, your gravy will love you.

2) Keep to the “trinity.” In Louisiana cooking, the “trinity” refers to the combination of onion, celery and green pepper as the basic aromatics. This union provides a specific flavor.

3) Simmer a bit. Add in tomatoes and any other vegetables you plan to use along with any sausage or flavoring meats and let simmer for about a half hour. (Add quick-cooking seafood at the end.)

4) Use good stock, whether it’s chicken or vegetable. If you’re going to use shrimp in the finished dish, be sure to buy shrimp with the shells intact to infuse the stock.

5) Don’t overwhelm it with too much “stuff.” Add about one pound each of up to three meats or seafood. If you’re going vegetarian – about 1 1/2 pounds of extra vegetables or beans.

6) Okra. I know, some people say they don’t like it. Give it a try. Okra is a natural thickener that lends a silky quality to the finished dish. Frozen okra is fine; it’s hard to find fresh.

7) Be generous with seasonings. If it doesn’t have a kick, it’s not gumbo. Consider making your own Cajun seasoning; it’s great on chicken and pasta. Also, add in a cup of Bloody Mary mix for extra complexity and spice.

8) A little citrus at the end can help to brighten the flavor considerably.

Master Recipe: Shrimp and Sausage Gumbo

This is a variation on a recipe that appeared in The Sharper Your Knife, the Less You Cry.  You can swap out the meats or seafood as desired, or add in additional vegetables, but take note of the tips above. If you can’t find fresh hot peppers, use extra cayenne, dried red chili flakes or hot sauce. When prepping hot peppers such as habanero, be sure to wear protective gloves to avoid “burning” your hands and, later, your eyes. As for Cajun seasoning, consider order ingmy favorite from World Spice or making your own. Once you know how to make gumbo, you’ll find yourself making it all the time, not just after holidays or for Mardi Gras, but for those times you’re just craving some spicy and warm.

PrintHow to Make Gumbo Out of (Almost) AnythingI've outlined an oven method for dark roux that sounds daunting, but actually takes little hands-on time. If you're pressed for time, you can make a lighter "blond" roux as described in about 10 to 15 minutes and proceed. But if you go for the dark roux, you'll be amazed at the outcome. Roux can be made ahead and refrigerated for up to a week, but take care with its preparation; don't try to cook it over too high a heat. If it has many black specks, it’s ruined and you need to start over. Also, hot roux is known as “Cajun napalm” for the nasty burns it can cause, so be careful. If you omit spicy sausage, be sure to kick up the seasonings appropriately. For Cajun spice mix, you can use anything from Tony Chachere's to Emeril's but be careful if it includes added salt. Or, just use some thyme, oregano, cayenne, salt and black pepper. The gumbo with rice serves about 10. It pairs best with a dark beer.Course Soups &amp, StewsCuisine CajunPrep Time 35 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 35 minutes minutesServings 10Author Kathleen FlinnIngredients1 cup 250 ml canola or light olive oil1 ½ cup 375 ml all purpose flour¾ pound 375 grams raw shrimp, shells reserved3 quarts 3 liters brown chicken or turkey stock or vegetable broth2 tablespoons vegetable oil or butter1 large onion chopped (about 2 cups)|4 ribs of celery chopped (about 1 1/2 cups)1 green bell pepper seeds removed, chopped1 pound 750 grams cooked Andouille or other sausage, sliced into bite-sized pieces1 28 ounce can peeled, seeded tomatoes (about 800 g)2 Habanero peppers minced2 cups Bloody Mary mix optional6 cloves garlic minced2 teaspoons Cajun spice blend2 bay leaves3/4 pound 375 grams okra, thawed if frozen, sliced in bite-sized pieces1 handful fresh parsley chopped1 lemons juicedAdditional cayenne pepper or hot sauce to taste4 cups hot cooked white riceInstructionsPreheat oven to 315°F / 160°C degrees.For the roux, combine oil and flour in an ovenproof sauté pan or a small cast-iron skillet over medium heat. (By ovenproof, this means it doesn't have a wooden or plastic handle.) Stir constantly until the roux is light brown with a nutty smell and turns an almond color, about 10 minutes. You can stop at this point and continue with the recipe. For a dark roux, put into the oven and let cook undisturbed for the first hour. Then carefullystir every half hour afterward until it’s a dark, almost chocolate brown. This will take from 3 to 4 hours. You can do it while doing something riveting, such as watching TV or doing some laundry. Set aside and let cool.Meanwhile, shell and devein the shrimp. Put the shrimp in the fridge. Combine the shells with the stock and simmer while you prep the vegetables, about 20 minutes.Heat 2 tablespoons olive oil in an 8- to 12-quart pot. Cook the onions over medium heat until translucent, then add the celery and green pepper and cook until softened and starting to brown, about 8 to 12 minutes. Then, add the sausage, tomatoes with their juice, bloody mary mix, hot peppers, garlic, seasonings and bay leave. Strain the stock, tossing the shrimp and add the liquid to the gumbo. Let simmer for about 30 minutes. This would be a good time to start cooking your rice.Taste. If it needs salt or more seasoning, add it. Stir in one-third of the roux until it’s absorbed in the liquid. Keep adding roux a tablespoon at a time until the gumbo reaches the thickness you're after. Bring to a simmer and add the okra, parsley and shrimp. Cook until the shrimp are bright pink and the gumbo thickens. Finally, stir in the lemon juice, taste and add more salt or seasonings if needed. Serve over hot rice.

The post How to Make Gumbo Out of (Almost) Anything first appeared on Kathleen Flinn.

The post How to Make Gumbo Out of (Almost) Anything appeared first on Kathleen Flinn.

Recipe: How to Make Foolproof Gravy plus What to Do if Your Gravy Goes Wrong

I love gravy. What’s not to like? Gooey, fatty flavor added to something wonderful like mashed potatoes or roast chicken, yes please. Gravy is just a type of sauce and at its heart, it’s very basic, so let’s walk through how to make foolproof gravy.

Make a roux
This is flour that is cooked with fat to make a thickening base. Pan drippings aka the fat that melted off the poultry, is a classic fat used at Thanksgiving, but you can always use butter. Olive or avocado oil can be used for a vegan gravy. Add the flour to the fat and whisk until it bubbles. It’s ready when it smells like popcorn, about two minutes if you’re making a small amount and up to five minutes for a larger batch.

Use the Right Ratio
Use 1 tablespoon fat + 1 tablespoon flour for each 1 cup stock or broth.

Add liquid
Traditionally, chicken or turkey stock, also known as bone broth. Vegetable broth can be used for a vegetarian or vegan gravy. Slowly pour in the turkey stock, whisking constantly. Increase the heat and cook until roux does its magic and the gravy thickens.

Add seasoning
Salt is key to good gravy. Don’t be shy. For herbed gravy, chop some up and add it. Want mushrooms? Ditto. A nice trick is to add some chopped up porcini to give gravy a kiss of umami. A tablespoon of miso can add a complex note to gravy, as well. For giblet gravy, add in the chopped, cooked giblets. For a creamy gravy, add 1 tablespoon cream per cup liquid.

Let’s Talk Stock

Stock is made using roasted bones, such as the carcass of a turkey or chicken. See my lengthy discourse on stock here. This is the conundrum with Thanksgiving, though. You don’t get the carcass for stock until after dinner. Yes, there’s the neck from the giblet bag, but it’s not really enough bone-wise for a pot of stock. Here are some options:

Use liquid from turkey pan. This is the classic “grandmother” way of making gravy. You’ll need to remove the turkey and any vegetables used for cooking and pour off the cooking liquid and fat. Then, using a flat edge spatula, add boiling water to the still-hot pan and then scrape all the browned bits from the bottom. The darker the spots, the stronger the flavor. This should yield a couple cups of flavored water, and that’s what stock is, after all. If you have a fat separator cup, take some of the cooled cooking liquid and pour it in with the scraped bits water.

Your bird may not yield enough liquid for the amount of gravy you want to make, you may not want to avoid the whole hot pan thing. And, honestly, there’s a lot of stress making gravy at the last-minute under the watchful eye of others. Personally, I prefer to make gravy before Thanksgiving. This is where stock comes in.
Make turkey stock with turkey pieces. I believe this yields the best result. Roast six wings and some vegetables and then let simmer as a stock. They’re cheap and tend to be available a couple weeks before Thanksgiving. I tend to spatchcock or butterfly my bird the night before, so I’ll get the wings and add the backbone in with the vegetables and make the stock and the gravy the night before and let the turkey rest overnight in the fridge.

Make chicken stock ahead of time. You could roast a chicken or buy a roast chicken before Thanksgiving and use that carcass to make stock for the big dinner.

Buy premade stock. My favorite is Pacific Brands and is readily available in most supermarkets. But, don’t use it straight from the box. Kitchen Counter tip: Follow Julia Child’s tip to pour it into a pot, then add some slices of onion, carrots, celery, a bay leaf and some peppercorn. Use about a half-cup vegetables to every quart of stock. Doing this on Thanksgiving and have a turkey neck? Throw it in. Let it simmer for an hour or so. This will truly perk up the flavor.

Use bouillon. No one will tell you to pack your knives and go home if use stock made from bouillon. My go to is Orrington Broth Base or Better Than Bouillion. A combination of both bouillon and perked up store-bought stock and homemade stock is totally OK, and frankly, a trick often used by professional chefs. When it comes to learning how to make foolproof gravy, I highly recommend keeping some bouillon as a backup or a flavor enhancer. If you prefer cubes, I like the Maggi brand. Kitchen Counter tip: If doing this the night before or on the day, add the water left over from making mashed potatoes to the bouillon. It adds thickness and mouthfeel to the finished product. If desired, you can add in some aromatics, any poultry trimmings to your crafted bouillon stock and let it simmer, as above, for extra flavor.Making vegetarian or vegan gravy? We get it, you’ve got a guest who won’t eat the turkey but still wants gravy. You can make vegetarian or vegan stock by making a vegetable broth and adding in a bit of mushroom base or a “no chicken” or “no beef” base. I like the ones made by Edward & Sons. When making vegan gravies and sauces, Maggi’s porcini bouillon lends a pack of flavorful umami that’s hard to beat.Troubleshooting GravyLumpy gravy. This can happen when you don’t whisk enough when incorporating the broth. Just put it into a blender and blend it for at 20 to 40 seconds.Gravy is too salty: Add a teaspoon or two of brown sugar.Gravy is too thick. Add some warm liquid, whisk or blend.Gravy is too thin. Don’t add flour directly to the gravy; this will cause lumps. Blend equal amounts of softened butter and flour together in a cup. Add some of the gravy and stir well, then pour it back into the gravy pan and whisk over medium high heat. Repeat if needed.Gravy looks grey. This is an odd one, but it happens if you use a pan with aluminum or an unusual coating. Add in some chicken bouillon.Gravy is bland. Add salt. That’s almost always the reason. If that doesn’t do it, add in some bouillon and minced herbs.Gravy is oily or fatty. This can happen if you don’t degrease your stock. Bring the gravy to a boil and spoon off any “oil slicks” on top. Blending helps, too. PrintHow to Make Foolproof GravyMake fabulously flavorful gravy ahead of the big day with this easy recipe that makes turkey stock by using wings or other turkey pieces, and then uses classic French technique to build the sauce. If you're using premade or purchased stock or bouillon, then just skip to the gravy making step.Course Holiday, Sauce, Side DishCuisine American, FrenchKeyword Gravy, holidays, Mashed Potatoes, Roast Chicken, Roast Turkey, ThanksgivingIngredientsFor the stock2 Chicken Wings chopped in two pieces1 lb. turkey necks backbone or other trimmings (optional)1 onion chopped2 carrots chopped2 ribs celery choppedFew springs thyme1 tablespoon avocado oil2 cloves garlic1 bay leafFew peppercornsFor the gravy – per cup1 tablespoons turkey fat or butter1 tablespoons all-purpose flour1 cup stock or broth1/8 teaspoon salt, or more if neededFew cranks black pepper1 teaspoon chopped herbs (optional)InstructionsTo Make the StockPreheat an oven to 400F. Chop the wings into pieces, dab with paper towel to remove moisture. Put the onion, carrots, celery and thyme into a roasting pan. Drizzle with oil and toss to coat. Place the wings and any other turkey parts on top of the vegetables. Put the pan into the hot oven and roast until the wings turn brown and the vegetables soften and caramelize, about 45 minutes.Carefully move or pour the vegetables and turkey into a large 6 quart or larger stockpot.If there’s any pools of fat in the pan, scoop them up into a small cup and setaside in the fridge. Add one cup boiling water to the roasting pan and using a flat spatula, working up any browned bits stuck to the bottom. Add the liquid to the pot, then add an eight cups cold water, Add the garlic, bay leaf and peppercorns. Bring the stock just to the boil and then turn heat to low. Adjust as needed to maintain a gentle bubbling simmer for 2 ½ to 3 hours, until the bones have given their all. Add additional water if needed to keep the bones covered by at least one inch of water. As the stock simmers, use a spoon to remove any grease that collects on the top. Reserve 2 tablespoons of this fat.Strain the stock into a large bowl, discarding all the bones and vegetables. Let cool to just above room temperature and then cover and store in the fridge until needed. If moving directly to gravy, clean the pot and wipe it dry with a towel and use it for the gravy.To Make the GravyPut a large pot over over medium-low heat. Add any reserved turkey fat or butter to the pot and let it melt. Add the flour and then whisk together until it smells like popcorn, about 2 to 5 minutes depending on how much you're making.Then add the turkey stock, about 1 cup at a time. Whisk continually as you add the stock. Increase the heat to just lower than high heat continuing to whisk until thickened. Taste and add salt, pepper, herbs, cream or additional bouillon as needed.To store until needed, cool it by taking it off the heat and whisking a couple of ice cubes into it briskly for a few minutes. Then cover and stow into the fridge.To reheat, simply add it to a pan and stir. It will last for about three days in the fridge. It can be frozen for up to three months in an airtight container.NotesObviously, if you decide not to do the homemade stock, you can begin the recipe starting with adding butter and flour to the pan to make a roux, and proceed from there. 

The post Recipe: How to Make Foolproof Gravy plus What to Do if Your Gravy Goes Wrong first appeared on Kathleen Flinn.

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Thanksgiving Recipes & Beyond: A Complete Guide to Shopping, Menus, Leftovers and Tips to Stay Sane

Every year I polish up my Thanksgiving recipes as part of this extensive guide that I have been building for the past decade. I’ve tried to cover everything – from a primer on turkeys to what to do with leftovers. If you have any thoughts or anything questions, let me know! I’ll be adding more Thanksgiving recipes throughout the month. Be sure to check out my Thanksgiving online cooking class on Nov. 12th!

[Updated October 2023]

Sick of Cooking? Get Thanksgiving in a Box

Order in from a local restaurant, try a meal kit or a pre-cooked sides or the whole thing.

27 Holiday Dinner Tips from the Pros

Food writer friends weigh in on planning and executing a Thanksgiving meal. I asked what strategies they’ve learned and pulled them together for a guide every cook can use.

Frequently Asked Questions: Turkey

A one-page guide to common questions featuring brief, sensible answers. From what type of bird to buy to how to cook it and carve it. I even tackle whether you can cook a frozen turkey.

What to Buy? How Much Per Person?

Just getting everything together can be daunting. How much to buy, what to buy and how to store it? I’ve got answers.

How to Put Together a Holiday Menu

Sure, it seems obvious. But if you’ve never done it, or you feel like you’re always overdoing it, take these tips from top food writers.

Processed vs Homemade

I challenged a group of firefighters to tell the difference between homemade sides compared to the same ones from boxes, cans and jars. The result? Take a look.

19 Great Ideas for Leftovers

Leftovers are just as much of a holiday tradition as turkey and cranberry sauce. I’ve pulled some creative ways to make the most of them.

 Foolproof Thanksgiving Recipes Easy as Pie

Pie maven Kate McDermott from Art of the Pie on the perfect pie crust, plus why no one should feel guilty using canned pumpkin.

Perfect Mashed Potatoes

Fluffy, not lumpy, my Le Cordon Bleu-inspired recipe with a video by Chef John of FoodWishes.com

Cranberry Relish with Orange and Port

If you can open a can of cranberries, you can make my family’s recipe for this classic from scratch. Promise.

 Potato Gratin with Chevre and Pancetta

A different take on potatoes from food writer Jess Thompson that can be made in advance and heated up just before the big dinner.

Carrots roasted with Mustard

Surprisingly simple, strikingly tasty. Another winner from Jess Thompson’s book, Cooking Up Washington

Bread Stuffing with Apples, Bacon and Caramelized Onions

A simple, classic recipe from the celebrated food writer Diane Morgan. Cook the onions and bacon a day in advance, toss ingredients together and bake.

Carrot and Rosemary Soup

An inexpensive, easy way to put the flavor of autumn in a bowl. Another make-ahead recipe with a complex taste but simple steps.

Finishing Butter

Adding a pat of flavored butter to simply prepared vegetables is perhaps the easiest side dish of them all. Learn just how easy it is to assemble.

 Techniques, Tips and More Thanksgiving Recipes:The Kitchn: How to Make Turkey Gravy (Ahead of Thanksgiving)Delish.com: Ideas for Procrastinators (or those too busy to plan aheadSavvyEat: How to Put Together a Thanksgiving Menu (great infographic!)Tasting Table: One Pan One Hour Thanksgiving Sheet Pan Dinner (serves up to four)House of Brinson: An amazing Thanksgiving in a Pot recipe (with slide show)BeveragesCreative Culinary: Cranberry Cocktail (can be non-alcoholic, too)FarmFreshFeasts: Slow-Cooker Apple Chai (alternative non-alcoholic drink)

Some of the pages in this guide include affiliate links. Questions? Email me.

The post Thanksgiving Recipes & Beyond: A Complete Guide to Shopping, Menus, Leftovers and Tips to Stay Sane first appeared on Kathleen Flinn.

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Can You Pass Off Processed Thanksgiving Side Dishes for the Real Thing?

For years, my father-in-law’s second wife served boxed stuffing at her holiday gatherings, spiced up with cut-up precooked turkey sausage. When I offered to make some homemade stuffing one year, she waved me off. “No one can the tell the difference, anyway.” But I can tell, I thought. Am I alone?

This made me wonder. How do real mashed potatoes, gravy, fresh green beans and cranberry sauce stack up to their processed cousins? What about a frozen supermarket turkey versus a fresh, organic bird?

There’s only one way to find out.

I made two dinners with classic holiday side dishes — mashed potatoes, gravy, stuffing, green beans and cranberry sauce. The catch: one featured all homemade sides, and the other were made from a box, can or jar.

I needed objective judges. Fortunately, there’s a group of pros more than up for the task: the guys on Shift A at the Station 1 in Holmes Beach, Florida.

The next few pages break down each of the dinner components by hassle factor, price, time and specific flavor comments from the firefighters. You’ll find links to most of the recipes, too.

1 2 3 4 5 6 7 -> NEXT: Supermarket turkey vs. Organic 

Note: This post was originally published in November 2013. It was updated in October 2023

The post Can You Pass Off Processed Thanksgiving Side Dishes for the Real Thing? first appeared on Kathleen Flinn.

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Recipe: How to Make Homemade Flavored Butter

Here’s a key reason you want to learn how to make homemade flavoredbutter. Walking in a fancy upscale supermarket recently, I ran across a 3 oz tub of herb-infused butter was $5.99.

That means you’re paying $31 for butter with some herbs in it.

Save money and do it yourself. If you can let butter sit on a counter, spend two minutes chopping and stir, you can make your own. I have faith in you.

Known in French as beurre composé, finishing butter has been around since at least the 1700s. They’re simply unsalted butter that has been blended with herbs and seasonings with endless variations. Auguste Escoffier published three dozen combinations in 1903, among them his famed anchovy butter and beurre à la maître d’hotel (lemon parsley butter).

Flavored butters are like a small superpower in the kitchen. Make a few and keep in your freezer to dress up weeknight dinners. I often make compound butter from leftovers — the herb I didnt need in a dish, leftover chopped garlic, that last bit of ginger. Just a dab transforms any dish, from meats, fish or chicken, to steamed vegetables and simple pastas.

Beurre à la Maître d’Hotel  

A classic on steaks, roast chops, seafood, poultry and all kinds of vegetables. Escoffier’s original version did not contain garlic, but it is a common addition today. If using on steak, you can add in a bit of Worcestershire sauce.  

4 tablespoons good unsalted butter, room temperature
2 tablespoons finely chopped flat leaf parsley
1 teaspoon lemon juice
½ teaspoon sea salt
1 teaspoon ground black pepper
1 small garlic clove, finely chopped (optional)

Let the butter sit at room temperatures until softened. Remove the leaves from the herbs and chop fine. Chop the garlic. Add to the butter and lemon juice, zest, salt and pepper and stir or “chop into” the butter until well-incorporated. You can use a stand mixer for this, but it’s unnecessary and will be a pain to wash. Place the butter on parchment, plastic wrap or wax paper and roll into a long oblong shape, like a sushi roll.

Place in the freezer for about an hour or until firm. Then slice into pieces and serve with desired dish. To keep in the freezer, put the slices into a silicon or plastic bag and then wrap the bag in foil. It will remain fresher tasting.

Parsley, Sage, Rosemary & Thyme Butter

t tablespoons unsalted butter, softened
1 tablespoon each chopped fresh parsley, sage, rosemary and thyme
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon coarse salt
Few grinds black pepper

“Hot Butter” with Red Calabrian Peppers & Garlic

This works especially well to spark up roasted and steamed vegetables. 

1 stick unsalted butter, softened
1-2 cloves minced garlic
1 tablespoon chopped fresh parsley
1/2 teaspoon Calabrian peppers, or red chili flakes or dry-roasted chili peppers crushed
1/4 teaspoon salt
Few grinds black pepper

Lemon and Dill Butter

A terrific topper to grilled or pan-fried fish.

1 stick unsalted butter, softened
1½ tablespoons lemon juice
2 tablespoons grated lemon zest
2 tablespoons chopped fresh dill or 2 teaspoons dried (adjust to taste)

Caramelized Shallot Butter

This one is especially nice on roasted vegetables. 

1 stick unsalted butter
2 large shallots, finely diced (1/3 cup)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
Freshly ground black pepper

Heat 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned about 10 minutes. Remove from the heat and stir in the thyme. Cool completely. In a small bowl, combine the shallot mixture with the remaining 2-1/2 tablespoons of butter and the lemon zest. Stir to blend well. Lightly season to taste with salt and pepper. Shape into a log as above.

Cognac-Sage Butter

This one is best made with a mixer to emulsify the liquid with the butter

1 stick unsalted butter
3 tablespoons cognac
1 teaspoon chopped sage
1/4 teaspoon coarse salt
Grinds of black pepper

Bleu Cheese and Garlic Butter

This one is the bomb on grilled steaks. 

1 stick unsalted butter
1/4 cup blue cheese
1 tablespoon chopped parsley
2 cloves garlic, minced
1/4 teaspoon coarse salt
Grinds of black pepper

Orange Dijon Butter

This version is terrific on grilled or baked chicken

1 stick unsalted butter
1 tablespoon Dijon mustard
2 tablespoons orange juice
1 teaspoon orange zest
1 clove garlic, minced
1/4 teaspoon coarse salt
Grinds of black pepper

More on CookFearlessA Quick Primer on Herbs & SpicesCooking in Parchment (video lesson)How to Roast a Chicken (video lesson)How to Make No-Knead Artisan bread (video lesson)More from Fearless Cooks Brown-eyed Baker : Sweet versions with honey and cinnamon Cooking Canuck : Great variations including kalamata-mint and curry butter Food 52 : Tea with Honey and Lemon, plus a great slide show of how to make it

This post was originally published in 2011. It has been updated. It may contain affiliate links.

The post Recipe: How to Make Homemade Flavored Butter first appeared on Kathleen Flinn.

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Turkey Day Jitters? Join Me for a Thanksgiving Online Cooking Class Nov 12

Join me on Nov. 12th for a 90-minute Thanksgiving online cooking class where we’ll cover how to spatchcock a turkey (as pictured above) so it cooks in half the time plus how to make perfect versions of classic side dishes using French techniques.

Please note: All lessons are part of a limited series. I’ll pair up French technique with local, seasonal fare combined with my unique teaching style.

Online classes: Each class last about 90 minutes. You’ll receive all the information you need to cook along, or you can just watch – your choice. This Thanksgiving online cooking class will be available for replay for a minimum of 18 months – so you can refer to it next year, too!

In-person classes: These are really more of a “Cooking Class Dinner Party.” Each class lasts approximately 4 to 4.5 hours and includes time to sit at a communal table, get to know each other and enjoy the five-course meal we just prepared in the class. Please advise at least one week in advance of any dietary requirements. While vegetarian and vegan requirements can be met with some classes, regretfully, that is not the case with this specific class.

November 2023’s Lesson: Thanksgiving Online Cooking Class

In this Thanksgiving online cooking class, you’ll learn the secret to an evenly cooked turkey that’s done in about two hours. It’s called butterflying or “spatchcocking,” which involves removing the backbone of the turkey with a sharp knife or kitchen shears. It isn’t complicated, it just takes a bit of know-how and confidence! We’ll also learn the fundamentals for classic sides, including the key to perfect mashed potatoes, foolproof gravy, roasted and steamed vegetables.

One trick we’ll cover is how to make compound butter, an easy make-ahead way to add flavor to almost anything. We’ll start with an easy ginger-cranberry cocktail that can be made non-alcoholic using Lyre’s Dry London”, my favorite NA spirit of the moment, or with vodka or gin depending on tastes.

You can cook along or just watch with the online class – it’s your choice. You’ll receive all the recipes and a shopping list at least one week in advance. As a bonus, I’ll provide contact details to reach me on Thanksgiving if you need any tips or help!

Menu

Spatchcock turkey over roasted vegetables*
Perfect mashed potatoes
Foolproof gravy
French green beans
Sage & Rosemary Compound Butter
Cranberry-Ginger Fizz with Lyre’s London “Dry Gin”

In-person only

Mike’s Orange-Port “Canberry” Sauce
Pumpkin Crème Brulee

*Note: In the online class, the turkey will involve a “swap out” as it may not be fully cooked within the class time of 90 minutes. Some of the ingredients will be precooked; you’ll get specifics when you sign up.

To Book a Class

All Classes are offered via EventBrite. If you can’t get into the class you want, add your name to the waiting list. We hope you will join us!

In person: $169 per person – SOLD OUT
Friday Nov. 3

Online: $39 per person
Sunday Nov. 12,

To see all upcoming options, see “Cooking Classes” on the navigation above.

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Anna Maria Island Cooking Getaway – January 2024

4 Days/3 Nights of Cooking, Tasting and Inspiration
Two sessions: January 13-16th, January 16th-19th

Whether you’re a seasoned cook or you need a crash course on how to chop an onion, this body- and soul-feeding beach getaway is for you. We’ll focus on fundamental techniques and craft a variety of dishes based on French and Mediterranean cuisine while incorporating all kinds of healthy variations and seasonal produce, seafood and more.

We’ll also do some writing/journaling exercises to get you thinking about where you are on life’s journey. You don’t have to be a writer, just be yourself.

Each retreat is a four-day/three-night stay and includes all meals, cooking lessons, a dozen comparative tastings and a culinary field trip. Accommodation is complimentary – you’ll be our guests. Five guests will stay in our beach house, other guests will stay the home next door with a pool, so everyone can have their own bedroom. (Unless you want to share, then ask about a shared room discount).

The goal is for everyone to leave with a heart full of inspiration! Book two three-night retreats back-to-back and get a bonus hands-on lesson; recipes and writing exercises won’t repeat. Limited to 10ish guests.

Itinerary (subject to change)

In this week, we’ll mix cooking lessons and tastings with taking a moment to pause on life’s journey to think through what’s important to you and where your life might take you next.

Day 1 – Saturday or Tuesday

Check in starts at 4 p.m. Early? We’ll stow your luggage so you can hit the beach or explore the island. At around 6 p.m., we’ll have a champagne toast and do a quick ice breaker so everyone gets to know a bit about each other. Then, you’ll sit down to four-course dinner prepared by me, your host.

Afterward, we’ll do a casual, but thought-provoking writing exercise. Every night after around 8:30 p.m., you’ll have free time to hang by the pool, head to the beach, get a cocktail at a local watering hole or just sit with wine by a fire in the cottage gazebo (weather permitting).

Days 2 and 3 (Sunday and Monday, or Wednesday and Thursday)

Each morning we’ll offer yoga under the palms with mats provided. But you’re free to take a walk on the beach, go for a bike ride or just sleep in. Afterward, you’ll be treated to a light breakfast buffet featuring yogurt, granola, fresh fruit, local pastries and a seasonal quiche or omelet.

Both mornings will include a 2 ½ hour hands-on cooking lesson in which we’ll craft a seasonal lunch that we’ll share together poolside. Each cooking lesson includes a comparative tasting.

The rest of the day will feature another 2 ½ hour hands-on cooking lesson. One day, we’ll take a field trip to either the Cortez fishing village, go olive and balsamic oil tasting or visit a local Italian bakery to sample charcuterie, olives, cheese and wine. The other day, you’ll have time on your own one afternoon to shop, head to the beach, explore the island or just hang out in a pool.

Each night, we’ll have dinner poolside followed by a casual writing/journaling experience.

Day 4 (Tuesday or Friday)

Begin with yoga under the palms, a beach walk or a casual optional cooking lesson. We’ll then sit down to a champagne brunch by the pool to share what everyone has learned, what they will take home and how to stay inspired.

11 a.m. Check-out. You’re welcome to leave luggage if you have a later flight and/or want to shop, head to the beach or explore some more. If you’re staying for another three nights, you’ll have free time before a bonus hands-on cooking lesson in the afternoon as part of the preparation for the welcome meal for the incoming guests.

Location – Where You’ll Stay

Five guests will stay at Twin Palms, our second home for more than 20 years. This classic mid-century beach house has been thoroughly updated and features a custom pool by an award-winning designer.

This five-bedroom home features three king beds, a queen and two twins. All activities will take place in the house and retreat guests will have full use of the house and pool and access to “the cottage,” Kathleen’s private one-bedroom writing retreat with a lush backyard and gazebo.

Other guests will stay at Casa Laguna, a highly rated five-bedroom home right next door with a great pool and amenities. Both are a five-minute walk from the white sand Gulf beaches of the island. The retreat features yoga under the palms at Twin Palms.

Rooms are first booked, first choice, so make your reservation early to get your favorite room. Check out more photos at http://twinpalmsflorida.com

Every retreat participant will receive a packet of recipes, a signed book and an apron to take home as a souvenir.

Cost: $1,600 per person (plus booking fees)

Saturday, January 13th-Tuesday January 16th – Book Now
Tuesday, January 16th-Friday, January 19th – Book Now

FAQ

I don’t know how to cook? Or how to write?
No problem! Kathleen is very experienced managing classes with students of varying skill levels. This is a great way to kickstart becoming fearless in your kitchen. Are you a seasoned cook? Kathleen will make sure you’re challenged, too. The writing sessions are intended as an aid for self-discovery, so your writing skill level or talent is not important.

What is the cancellation policy?
We will provide a full refund (less booking fees) if you cancel 30 days prior to the start of the retreat. Life happens, and if you have to cancel closer to check-in, if another guest can take your spot, you’ll get a refund or you can swap to another date, if available. Travel insurance is always a good idea. We recommend Allianz Travel Insurance.

What airport do I fly into? Will I need a car?
Anna Maria Island is located on the west coast of Florida. We are served by Sarasota-Bradenton Airport (SRQ) and Tampa International Airport (TPA). We recommend taking a ride share to the island from either airport as you will not need a car once you’re here. We are next to one of the stops for the island’s free trolley, our crew can do some drop-offs and pick-ups and we will have bikes and a golf cart on hand for your use, as well.

SRQ is about 35 to 40 minutes away, and Tampa is an hour, so a car share from SRQ will run between $35 to $60, and one from Tampa ranges $60 to $80.

Is there anything specific I need to pack and bring with me?
Yes, you’ll need to pack some comfortable closed-toe shoes to wear during the cooking classes. Also good to pack: sleepwear you’ll be happy others to see you in, a bathing suit or shorts and top for the pool, sunblock, a sun hat, shorts or leggings, comfortable shirts, sandals, a sundress or two. We will supply beach gear, yoga mats and reuseable water bottles.

These dates don’t work for me. Are more getaways planned?
We’ll see how this first one works out. If you’d like, you can put your name on a list for priority notice to sign up. We are hoping to do at least one retreat in the Pacific Northwest in 2024.

I’m coming alone a bit nervous about that.
Hey, you’ll know me! I’ve designed this retreat to be awesome for both solo travelers or those coming with a friend or partner. We’ll begin our time together with an ice breaker and the itinerary is designed to make sure everyone gets well acquainted before they leave.

Will I be able to use a washer/dryer?
Yes, both houses have them so don’t feel compelled to pack too much. Go lightly

Can you accommodate dietary restrictions?
We will do our best to accommodate any dietary restrictions, such as gluten or dairy intolerances/allergies. However, this is probably not the best option for those following a vegan diet. However, if that applies to you, let us know! Maybe we will feature one in the future.

My book club/family wants to have a private cooking and writing getaway.
Reach out via email, and let’s see if we can work out mutually agreeable dates.

I want to come with a friend/partner. Can we share a room for a discount?
Yes, a shared room discount is an option. Just write info@kathleenflinn.com It’s also an option to bring a partner who doesn’t take part in the cooking classes but joins at meals. Just inquire.

I live nearby, so I don’t need to stay at the house. Is there a discount?
We can work out something with local attendees. Just contact the email above.

I want to do a one-day cooking class. Also, any online classes?
Yes, I will be offering limited one-day cooking classes in both Florida and Seattle. I will begin online classes around the same time. Watch my site at http://kathleenflinn.com/classes or ask to be signed up for the “priority notice” list.

I can come for four nights, or I can just do two. Is there any flexibility?
We give preference to guests who can stay the full program length. However, put your name on a waiting list and if there are extra spaces or a cancellation, we can work with your schedule.

Can we just book your house as a vacation rental?
Absolutely! The house is available for up to 10 guests. We make the home available about 30 weeks of the year. Check out the availability and rates at http://twinpalmsflorida.com Newsletter subscribers get a discount, so be sure to ask about it.

More questions? Contact info@kathleenflinn.com

The post Anna Maria Island Cooking Getaway – January 2024 first appeared on Kathleen Flinn.

The post Anna Maria Island Cooking Getaway – January 2024 appeared first on Kathleen Flinn.

October 2023 Classes – “Normandy Meets the Northwest” — In Person & Online

I’ve been thinking about a sustainable way to host classes and settled on a concept. Each month, I’ll pick a theme and a menu and teach it multiple times both online and in person. I’ve tried to keep the classes reasonably priced and accessible. You can purchase online via the links below. All classes include a package with the recipes. I hope you will join me!

Please note: All lessons are part of a limited series. I’ll pair up French technique with local, seasonal fare combined with her unique teaching style. She rarely opens up her home kitchen to classes, so don’t miss out on this opportunity.

Online classes: Each class last about 90 minutes. You’ll receive all the information you need to cook along, or you can just watch – your choice. Online classes will be available for replay for a minimum of 12 months. The online lesson is shorter and offers an abbreviated version, but additional video lessons will be added so you don’t miss a thing.

In-person classes: Each class lasts 3.5 hours. This includes time to sit and eat the food prepared in the class. Please advise at least one week in advance of any dietary requirements. While vegetarian and vegan requirements can be met with some classes, regretfully, that is not the case with this specific class.

If the courses sell out, I’ll try to add additional sessions.

271478588October 2023’s Lesson: Normandy Meets the Northwest

The Pacific Northwest falls at the same latitude as much of France, which explains why our area has such a vibrant wine and cheese culture. In this class, we’ll begin with some basic knife skills and then work our way through a lovely autumnal menu that uses fresh mussels from Taylor Shellfish and dishes using two of Washington state’s most notable crops – apples and lentils. Mike and I spent our honeymoon in Normandy and Brittany, so this region is particularly meaningful to me.

MENU (subject to change)

Moules à la crème – Local mussels steamed in a shallot, white wine and cream sauce Poulet Normandie Flambé – Chicken braised in Northwest cider and cream – with flames! Salade avec Chevre Chaud – Classic bistro salad with chevre cheese on toast points Lentilles Braisées au Vin Rouge – Washington lentils braised in red wine with seasonal roasted vegetables Mini tartes aux pommes à la rose – Mini apple tarts brushed with raspberry jam and drizzled with caramel sauce.To Book a Class

All classes are booked via EventBrite. Missed out on a class you wanted? Add your name to the waitlist. For all classes, hit “cooking classes” on the nav bar above.

In-person:
Sunday, Oct. 8
Wednesday Oct. 25

Online
Sunday Oct. 15
Sunday Oct. 22

The post October 2023 Classes – “Normandy Meets the Northwest” — In Person & Online first appeared on Kathleen Flinn.

The post October 2023 Classes – “Normandy Meets the Northwest” — In Person & Online appeared first on Kathleen Flinn.

November 2023 Cooking Classes “Thanksgiving Spatch & Scratch” – Online and In-person

Yes! I’ll be hosting my first cooking classes since before the pandemic in October 2023. YAY!

I’ve been thinking about a sustainable way to host classes and settled on a concept. Each month, I’ll pick a theme and a menu and teach it multiple times both online and in person. I’ve tried to keep the classes reasonably priced and accessible. You can purchase online via the links below. All classes include a package with the recipes. I hope you will join me!

Please note: All lessons are part of a limited series. I’ll pair up French technique with local, seasonal fare combined with her unique teaching style. She rarely opens up her home kitchen to classes, so don’t miss out on this opportunity.

Online classes: Each class last about 90 minutes. You’ll receive all the information you need to cook along, or you can just watch – your choice. Online classes will be available for replay for a minimum of 12 months. The online lesson is shorter and offers an abbreviated version, but additional video lessons will be added so you don’t miss a thing.

In-person classes: Each class lasts 3.5 hours. This includes time to sit and eat the food prepared in the class. Please advise at least one week in advance of any dietary requirements. While vegetarian and vegan requirements can be met with some classes, regretfully, that is not the case with this specific class.

If the courses sell out, I’ll try to add additional sessions.

November 2023’s Lesson: Thanksgiving Spatch & Scratch

We’ll make Thanksgiving dinner the way I do every year, by butterflying or “spatchcocking” the turkey. This allows the turkey to cook in less than half the time and much more evenly. We’ll also learn the fundamentals for classic sides, including the key to perfect mashed potatoes, foolproof gravy, roasted and steamed vegetables.

One trick we’ll cover is how to make compound butter, an easy make-ahead way to add flavor to almost anything. I’ll also demo Mike’s trick of making homemade cranberry sauce, then using a discarded can to put it into the shape of the ubiquitous cranberry found on most tables.

We’ll start the in-person class by learning to make a no-alcohol cranberry cocktail using Lyre’s “Pink London”, my favorite NA spirit of the moment. In the hands-on class, we’ll make a no bake pumpkin cream pie topped with caramel sauce and fresh whipped cream.

Menu

Spatchcock turkey over roasted vegetables*
Perfect mashed potatoes
Foolproof gravy
French green beans
Sage & Rosemary Compound Butter
Cranberry Fizz with Lyre’s London Pink “Gin”

In-person only

Mike’s Orange-Port “Canberry” Sauce
Pumpkin Crème Pie

*Note: In the online class, the turkey will involve a “swap out” as it will not be fully cooked within the class time of 90 minutes. Some of the ingredients will be precooked; you’ll get specifics when you sign up. For the online class, the cocktail, cranberry sauce and pumpkin dessert will be available as standalone videos, so you won’t miss out!

As with all online classes, you’re welcome to cook along or just watch. No matter what, you’ll have access to the lesson for at least 18 months afterward.

To Book a Class

All Classes are offered via EventBrite. If you can’t get into the class you want, add your name to the waiting list. We hope you will join us!

In person: Sunday Nov. 5, Thursday, Nov. 9th
Online: Sunday Nov. 12, Sunday Nov. 19th

To see all upcoming options, see “Cooking Classes” on the navigation above.

The post November 2023 Cooking Classes “Thanksgiving Spatch & Scratch” – Online and In-person first appeared on Kathleen Flinn.

The post November 2023 Cooking Classes “Thanksgiving Spatch & Scratch” – Online and In-person appeared first on Kathleen Flinn.

How to Outfit a Kitchen on a Budget or 14 Kitchen Essentials Every Cook Needs

What are kitchen essentials? People have been quite successful making food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. Years ago, I started a guide for college students but I’ve expanded it to a list for anyone who is outfitting a kitchen — or downsizing one. Please note that this page may include affiliate links.

A Good Chef’s Knife
Don’t waste money on a cheap knife block set. You’ll get a bunch of cheap knives, and won’t use most of them. I mean, what’s the point of a “vegetable knife?”

Start with a chef’s knife, usually around eight-inches but this can vary by your size and your hands. I always suggest going to a store that will allow you handle the knife first. What you’re after is what I call “the steel and the feel.” If it’s uncomfortable, you won’t want to use it. It should have a blade of good enough quality that it can take an edge and keep it. After your chef’s knife, follow it up with a serrated bread knife and a couple of paring knives.

Never put a knife in the dishwasher; the detergent will dull the blade, the heat from the steam may warp it and neither will do much for the handle, either.

IKEA makes a decent (if not long lasting) chef’s knife for about $10, and Victorinox makes a high-carbon steel one for about $30, but you’ll be replacing both in a few years. You can find great deals at restaurant supply stores and at the business-focused Costco outlets. If you want to splurge, explore mid-range options from German or Japanese knife manufacturers such as Henckels, Wusthof and Global. Avoid their very cheapest, entry-level goods, though; at that point, you tend to be paying more for the name brand than the quality of knife. If you invest in a knife and treat it well by hand washing it and getting it regularly sharpened, like other kitchen essentials, it can last a lifetime.

Cutting Board (or two)
A good-looking cutting board can double as a serving platter for parties.  If you’ve got two, you can use one for meat during food prep. Absolutely avoid glass; it has a grating sound and will ruin your knife blades.

My favorite kind of cutting board is the Epicurean-brand variety made from recycled paper, looks great, it can go into the dishwasher and will last for years ($24), so it’s eco-friendly and a value. 

Next up are cutting boards made from bamboo. They’re inexpensive, look good, and are also eco-friendly. Just don’t put them in the dishwasher; wash them by hand and let air dry. A large inexpensive cutting board such as food-grade plastic can be had for little money and I prefer to use these for meat or fish preparation since they can be sanitized in the dishwasher; just be aware that they tend to warp over time ($12). Wooden cutting boards are handsome, but need a little extra care. ($30+).

Measuring cups and spoons
Stick with basic metal measuring cups and spoons to start. You’ll find good deals from IKEA, a warehouse store or online, but note that you can often find them at Goodwill or Salvation Army stores with a decent housewares section for as little as a $1 each.

Hot pot or electric kettle
A hot pot or kettle is great for rapidly boiling water. Whether you use it to brew a cup of tea, get a jump on water for pasta, or cook even ramen noodles. You’ll find one can find 1,000 potential uses for it. ($13+)

Can opener
Go a step up from the hand killer $2 version and get a heavier one that works that won’t destroy a can or leave dangerously sharp edges.

A large heavy-bottomed pot or Dutch Oven
A six- to eight-quart heavy bottom pot will keep you from burning everything you put into it, and will allow for an even sauté onions and vegetables, thus making this a good choice for soup, beans, chili, stock, etc. in addition to using it for boiling water for pasta or steaming vegetables.

You can get an inexpensive stainless one from IKEA or a restaurant supply store, but the best value for money is an enameled cast-iron Dutch oven. Just avoid a thin non-stick version or aluminum, both of which will leach stuff you don’t want into your food and will generally be too thin to do anything other than boil water.

A 3-quart heavy skillet or sauté pan
Food writer Michael Ruhlman made this observation in his book The Elements of Cooking: “I can’t think of anything less useful in a kitchen than a cheap non-stick pan.” I totally agree.

Get one that is at least three quarts, and preferably stainless steel, cast iron or a quality non-stick, such as this “everyday pan.” When taken care of, both types will last for years. Be sure to get one that has no plastic in its design (including the handle) so that it can go into the oven, far-extending its value beyond the stove top. Avoid non-stick which limits its use and can’t be used over anything other than low- to moderate-heat and will eventually need to be discarded.

A cast-iron skillet (or this awesome combo set) with can be purchased for about $25 and has the bonus of being great for roasting a chicken, making a casserole or baking bread in the oven. Follow directions for cleaning it and you’ll have it for years. Or, hit a restaurant supply store or a Costco business center and spend $30 on the same kind of pans used in restaurants. If splurging, go directly to a quality brand such as All-Clad. Sure it’s $150 for a 3-quart sauté pan with lid, but if you take care of it, you won’t ever have to buy another one.

Colander
A colander ensures you don’t burn yourself trying to drain pasta or while making stock, plus you can use it to wash fresh produce or as a fruit bowl for the table. If you can find a mesh one, it’s even more useful. They’re often found at thrift stores for a buck.

A set of nesting bowls
You need at least one large bowl to mix stuff in. Consider buying a set of different-sized bowls that nestle into one another. You’ll have multiple options without taking up too much space. Glass or stainless steel are your best investment; avoid plastic as you won’t want to put anything hot (such as freshly made stock) into them and they may stain.

Pro tip: Both glass and stainless steel bowls of varying sizes can often be found for $1 each at Goodwill, and restaurant supply places carry new ones inexpensively, too.

Utensils
Start with a large spoon. Add a silicon spatula ($4), a vegetable peeler and then a good set of tongs such as those made by Oxo ($8). Add a grater. After that, what you cook will help you determine what you need such as whisks, ladles, etc. When we stocked up my niece’s apartment, we bought most of her large spoons, spatulas, whisks, a pasta separator, a vegetable peeler etc. at a Goodwill and these items cost less than a buck each.

A baking or casserole dish
Great for casseroles, lasagna, quiches, pot pies, brownies or small cakes, plus even roasting a chicken, a small yet heavy baking dish is a great place to start when cooking for one or two people. Consider a square glass one to start, and go with stoneware, glass or ceramic for the most functionality, or commercial stainless steel version (often referred to as a “hotel pan”) at a restaurant supply store. ($12 to $45)

Side towels, oven mitts
A couple of side towels are handy, too; many restaurants and culinary schools use quality cloth diapers since they’re cheap and they have a padded center and can double as a heat pad. I’m a fan of getting a good pair of oven mitts, preferably infused with or made from silicone.

Check their heat resistance; anything less than 400 F isn’t worth buying. You can use an oven mitt as a trivet, too, once something hot has to go onto a table.

Plenty of storage for leftovers
I’m partial to glass for storing food as plastic can seep into foods, especially fatty stuff like meats. In addition to preventing food from going to waste, you can also store foods you can buy in bulk, such as cereal, spices, flour, sugar, oatmeal, nuts, spices, etc. Plus, a glass jar is great for making vinaigrette. When on a budget, no food should be left to spoil as wasted food is wasted money.

Any other thoughts on kitchen essentials?

The post How to Outfit a Kitchen on a Budget or 14 Kitchen Essentials Every Cook Needs appeared first on Kathleen Flinn.