Turkey Recipe
Step 1: Thaw it. If using a frozen turkey, thaw in its original plastic wrapper in the fridge. Allow for five hours per pound, or per 500 g. Quicker method: Cover the turkey with cold water (the sink is a good place for this), and change with fresh cold water every 30 minutes; allow one hour per pound (500 g). Step 2: Season it. Prepare the turkey by removing giblets and neck. Rinse and wipe the cavity; sprinkle with salt and pepper or stuff lightly using skewers to fasten skin over the cavity. Step 3: Roast it. Place turkey, breast side up, on rack in roasting pan. Brush with melted butter or oil. Tent loosely with foil. Roast in 325ºF (160ºC) oven for about 20 minutes per pound (500 g) or until juices run clear when turkey is pierced and when thermometer inserted into thickest part of thigh registers 180ºF (82ºC) for a stuffed turkey or 170ºF (77ºC) for an unstuffed turkey. Remove tent for last hour of roasting. Step 4: Cover and leave it. When turkey is done, transfer to warm platter. Tent with foil and let stand for 20 to 30 minutes. This allows time for juices at the surface of the bird to distribute evenly throughout the meat. Stuffing Recipe (http://www.canadianliving.com/food/menus_and_collections/turkey_stuffing_recipes.php) Baked stuffing Flavorful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately. • Spoon into greased 13- x 9-inch (3L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil. • Bake in 400 F (200 C) oven for 20 minutes. Uncover and bake for 10 to 15 minutes or until hot and top is crisp. Gravy Recipe (http://allrecipes.com/HowTo/Turkey-Tips-Making-Perfect-Gravy/Detail.aspx?src=mer530) Step 1: Heat 4 cups of turkey broth, chicken broth or water--or a combination of broth and water--in a saucepan until hot but not boiling. Step 2: Transfer the cooked turkey from the roasting pan and set it on a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle or gravy separator. Reserve ¼ cup fat. Step 3: Place the roasting pan over two burners on the stove on medium heat. Deglaze the pan by adding ½ cup water or other liquid (wine, turkey, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen browned bits. Pour off the liquid from the roasting pan into a measuring cup or the saucepan of hot turkey broth. Step 4: Add ¼ cup reserved fat to roasting pan over medium heat. Whisk in ¼ cup all-purpose flour. Cook gently, stirring constantly, until the flour loses its “raw” smell and the mixture becomes golden in color. Cooking the flour enhances the thickening power of the roux and adds color and nutty flavor to the gravy. Step 5: Then transfer the roux to a saucepan. Whisk in the hot turkey broth and pan drippings and simmer over medium heat, stirring frequently, for 5 minutes or until thickened. Step 6: Season to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with fresh chopped sage. Other herbs and spices may suit your tastes as well; experiment with a pinch of cloves, a sprinkle of thyme, and a touch of mace. Cranberry Sauce Recipe: Ingredients: Cranberry Sauce Ginger Pear Cranberry Sauce Cranberry Cornish Hens Cranberry Orange Bread Fresh Strawberry Sauce Cranberry Mustard Salad Dressing Cranberry Pistachio Biscotti How to Make Cranberry Sauce Tangerine Cherry Cranberry Sauce Sugar and Sweeteners Original recipe makes 8 - 12 servings Change Servings Makes servings US Metric Adjust Recipe 12 ounces cranberries 1 cup white sugar 1 cup orange juice Directions: In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools. Cooking Potatoes: 1. Potatoes boiled.--Wash them, but do not pare or cut them unless they are very large; fill a saucepan half full of potatoes of equal size (or make them so by dividing the larger ones), put to them as much cold water as will cover them about an inch: they are sooner boiled, and more savory than when drowned in water; most boiled things are spoiled by having too little water, but potatoes are often spoiled by too much; they must merely be covered, and a little allowed for waste in boiling) so that they may be just covered at the finish. Set them on a moderate fire till they boil, then take them off, and set them by the side of the fire to simmer slowly till they are soft enough to admit a fork (place no dependence on the usual test of their skin cracking, which, if they are boiled fast, will happen to some potatoes when they are not half done, and the inside is quite hard); then pour the water off (if you let the potatoes remain in the water a moment after they are done enough they will become waxy and watery), uncover the saucepan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the saucepan's diameter, over the potatoes, to keep them hot and mealy till wanted. This method of managing potatoes is in every respect equal to steaming them; and they are dressed in half the time. There is such an infinite variety of sorts and sizes of potatoes, that it is impossible to say how long they will take to cook; the best way is to try them with a fork. Moderate sized potatoes will generally be done in fifteen or twenty minutes. Cooking turnip: Preparation:
Ingredients: Asparagus Soufflé Cream Cheesy Zucchini Easy Broccoli Salad Saucy Brussels sprouts Sweet Potato Casserole II How to Cook Asparagus Ginger Carrots and Dates Roasted Okra Black-Eyed Peas with Pork and Greens How to Measure Brown Sugar Sugar and Sweeteners 1/4 cup margarine 1/3 cup brown sugar Check All Add to Shopping List Directions: Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle. Refrigerator dinner rolls: Ingredients: Clover Leaf Rolls No Knead Beer Bread Ninety-Minute Cinnamon Rolls Sweet Dinner Rolls Quick Yeast Rolls How to Knead Dough How to Make Poppy Seed Rolls Herb Pull Apart Rolls Garlic Parmesan Dinner Rolls Sugar and Sweeteners Measuring All-Purpose Flour All about Eggs Types of Salt 4 1/2 teaspoons active dry yeast 2 cups warm water 1/2 cup white sugar 2 teaspoons salt 1/4 cup shortening 6 1/2 cups all-purpose flour 1 egg Directions: In a large bowl, dissolve yeast in warm water and set aside to proof. In another bowl, mix together sugar, salt, shortening, and egg with an electric mixer at low speed. Add mixture to yeast, and stir in flour. The last 3 cups of flour will have to be mixed in by hand. Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight. Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours. Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Coleslaw:
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour. In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add untrained carrots and onion; toss to combine. Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Favorite Old Fashioned Gingerbread Original recipe makes 1 9-inch square cake Change Servings Makes servings US Metric Adjust Recipe (Help) 1/2 cup white sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1 cup hot water Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving BROWN SUGAR SAUCE 1 c. brown sugar 1 tbsp. cornstarch 4 tbsp. butter Salt 1 1/2 c. hot water 1 tsp. vanilla Combine the brown sugar, cornstarch, butter and a dash of salt with hot water in a saucepan and cook over medium heat until slightly thickened. Remove from heat and cool before adding vanilla. Makes 6 to 8 servings. Spiced Apple Cider Ingredients
Remove from heat; let stand, covered, for 5 minutes. Discard bag; stir in sugar to taste (if using). For me food is a way for everyone to express themselves in a way so that they cannot be judged. It is an easy way to make others and yourself happy. Cooking is something where if you make a mistake it's not the end of the world because you can try again and get it right the second time and you learn from your mistake. When I cook at home I love to experiment with different spices and different foods to try and make something new that tastes extraordinary, something that I can say I made and call mine. And finally cooking is a way for you to expand your knowledge of the world and learn about different cultures through their food.
For our culinary class field trip we made a quick stop to Sobey's to look for some ingredients that Ms. Dixon gave us to find. I had to find Mayo, Kabob Skewers and frozen yogurt it was pretty easy to find. Then we went back to the bus and went to Kevin Jewell's farm in Cornwall. We got to see a lot of cows and see what they were fed, the facility where they were kept and we also got to see where and how they are milked. I've seen the machine before at a farm with my dad and it's pretty advanced compared to old fashioned milking. Then we got to see a baby cow it was really cute. But the place did stink even though Ms. Dixon said it wouldn't. After that we wemt to the Holland College culinary institute. Chef Austin made us feel at home right away by explaining the program to us and then having chef Kevin do a demo for us. He made us muscles and it was my first time eating them and they were pretty good. Then we had lunch, I had the soup and it was really tomatoey but I liked it. Then I had the salmon even though I've never had fish before but Ms. Dixon wants us to try new things so I ate it. I didn't like the salmon it tasted fishy. The potatos and asparagus were amazing though it was well cooked and well seasoned. For dessert we had chocolate creme bruler but I gave mine to Maddy because there was too much chocolate and the top was burnt. Then we got a tour of the kitchens and we got to see the first and second year programs and the students that were in them, it looked like a difficult program to go through, very strenouous and requiring a lot of time and effort. I don't think the culinary program is for me because I'm going into business and I would need a business degree from university to do that. One of the only reasons I'm in Culinary class now is because Ms. Dixon's one of my favorite teachers.
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