Holiday Baking Must-Haves!

If you're like me, you've come down with baking fever! It will will probably last all season, so I find it is best to be prepared! I got thinking about all the must-haves for my holiday baking and I have included the top ingredients and tools I can't live without!


Tools: (check the recipe before you start!)

• Electric mixer. Stand mixers are great for beating batters, mixing dough, and whipping cream. I am so thankful my mom gifted us her old KitchenAid. Hand mixers work great though, try to choose one that has a few different types of whisk attachments. 
• Pans. Cake pans and Bundt cake pans, pie plates, tart pans, loaf pans, muffin tins, and cupcake tins...the list goes on! 
• Baking sheets (rimmed and cookie). Cookie sheets without rims make it easier to slide the cookies off!
• Cooling rack. It is crucial to remove baked goods from the pan to a cooling rack, if not, your baked goods will steam or continue to cook if they cool in on the pan. I love stackable racks. 
• Measuring cups and spoons. Liquid and dry ingredients should not be measured with the same tools. Use measuring utensils for dry ingredients that can be leveled off, for exact measurements. Use glass or plastic tools with a pouring spout for liquid measurements. (Many serious bakers use scales to measure out all ingredients, so don't hesitate to get even more precise.)
• Rubber spatula. I hate wasting dough and batter, spatulas help to get every last bit from the bowl. It also is a gentle tool for folding in ingredients as well. I love Williams-Sonoma silicone spatula as it can stand extremely high heat.
• Metal spatulas. A thin- or narrow-bladed metal spatula for frosting a cake. A wide-bladed metal spatula for cookies or pancakes.
• Pastry brush. Choose one with natural bristles for brushing egg, glazes or butter on tarts, pie crusts, or quickbreads. 
• Rolling pin. I love French rolling pins! Whatever you get make sure you flour up that pin!
• Cookie cutters. Metal cookie cutters are my favorite. I would avoid overly detailed shapes because you may end with a big blob.
• Parchment paper. Instead of greasing your pans, this is much cleaner and non-stick product.  
• Cupcake liners. To make easily removable and transportable cupcakes and muffins.  
• Mixing bowls. I have various sizes for various sized tasks.
• Candy Thermometer. If you ever want to make fudge or fry doughnuts successfully you will need one of these.

Ingredients:

• All-purpose flour. This is the base for almost every recipe! 
• Baking powder. This leavening agent causes batter to rise when baked.
• Baking soda. Baking soda becomes a leavening agent in recipes containing acidic ingredients (buttermilk, sour cream, yogurt, etc.).
• Butter. Unsalted butter is best for baking, it is important to control the salt. Make sure to check the directions for the butter first, sometimes it needs to be softened, cold or melted. Ignoring these directions will affect the integrity of your baked good. Tip: Chopped butter into smaller pieces before adding to your recipe. 
• Brown sugar, confectioners’ sugar, sanding sugar, and granulated sugar. One holiday recipe can call for all these items. I try to have at least one back-up package at all times.
• Pure vanilla extract. Pure extract, imitation will not work! I love the Nielsen-Massey brand, a bit more expensive, but man does it pack a flavorful punch!
• Eggs. Make sure you crack your eggs in a separate bowl, to watch for a bad egg!
• 
  
  

  Heavy cream. The base for whipped cream, ice cream, custards and icing. This is also great in many savory recipes as well. (Think mashed potatoes, creamy sauces...let your tummy wander!)
• Milk. Traditional recipes assume that the baker will use whole milk, so swapping in one percent or nonfat milks may result in a very different product.
• Chocolate. Stock chocolate wafers in all varieties: milk, dark and white chocolate of dipping.  My favorite chips (morsels) to have on hand are Guittard or Callebut chocolates.
• Spices. My favorite holiday recipes call for nutmeg, cinnamon, ginger, and cloves. Store in a cool, dry place
• Nuts. Brittle, pecan pie, or just candied almonds...all holiday must haves! Store these crunchy ingredients in the fridge. 

What are your baking must-haves? Any recipes we should try this year?

Kristi is ready...are you?

Time for Leftovers!

Thanksgiving is over, but hopefully the food still remains. If you know me, leftovers are not my favorite thing, however I LOVE  Thanksgiving leftovers! There is nothing better than putting together the best bits of your meal in one delicious dish. I have included a hearty recipe for turkey potpie and my personal favorite, turkey sandwiches with cranberry mayo! And for those who are looking for something a little lighter after yesterdays rich meal, this morning David Zinczenko of Men's Health was on the Today Show with a great idea for a lower calorie Turkey Reuben. What do you like to do with your leftovers?

Turkey Pot Pie
Recipe by Maria Helm Sinskey
Photograph by Patricia Heal

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
• 1 cup thinly sliced peeled carrots (about 2 carrots)
• 1/2 cup diced leftover cooked vegetables (optional)
• 1 1/2 cups diced cooked turkey (7 to 8 ounces)
• 1 to 1 1/4 cups gravy
• 1 teaspoon chopped fresh thyme
• 1/4 cup frozen green peas, thawed
• 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
• 1 egg white, beaten to blend with 1 teaspoon water (for glaze)
• 1--9-inch purchased pie crust
• Cranberry sauce

Preparation

1. Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. 
2. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. 
3. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. 
4. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
5. Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
6. Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. 
7. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. 
8. Serve with cranberry sauce.

Turkey Sandwiches with Cranberry-Mayonnaise

Ingredients

• 1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias
• Cranberry Mayonnaise, recipe follows
• 3 tablespoons coarsely grated Parmesan
• 1 pound sliced turkey breast (or other leftover meat)
• 2 cups chiffonade Romaine lettuce
• leftover stuffing (optional)

Directions

1. Cut the bread in half lengthwise and place on a work surface, cut sides up.
2. Spread the cranberry mayonnaise on both sides of the bread to taste. Top with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. I sometimes like to add a layer of stuffing at this point. Place the top piece of bread over the lettuce, pressing down to adhere.
3. Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

Cranberry-Mayonnaise

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup whole berry cranberry sauce
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

In an bowl whisk or stir all ingredients until combined. Season with salt and pepper to taste.

Turkey Reuben

by David Zinczenko 

Ingredients

• 1/4 cup ketchup
• 1/4 cup olive oil mayonnaise
• 2 Tbsp relish
• A few dashes Tabasco sauce
• Black pepper to taste
• 1 pound leftover turkey, sliced
• 4 slices low-fat Swiss cheese
• 8 slices rye bread, toasted
• 1 cup bottled sauerkraut

Preparation

1. Combine the ketchup, mayonnaise, relish, and Tabasco in a bowl and mix. Season with a bit of black pepper. Set the dressing aside. 
2. Warm the turkey in a pan over medium heat and top with cheese. Speed melting by covering the pile with a pot lid. (Or, for a shortcut, use a microwave to warm the meat and melt the cheese). Lay out four slices of the rye bread on a cutting board. 
3. Top each with sauerkraut, turkey, and cheese. Drizzle with the dressing, and top with the remaining slices of bread.

Nutrition Facts:

365 calories, 14 g fat (4 g saturated), 1,120 mg sodium

Serving Size

Makes 4 sandwiches

To Carve a Turkey

You put all that work into brining, rubbing, marinating, and basting your turkey and then roasting, frying, or smoking that bird...and then you don't know how to get it on the plate! There are a lot of different ways to carve a turkey, but this video gives a really beautiful presentation and helps keep the skin intact with each piece!

                  

Don't forget to garnish your serving platter. The easiest thing to do is use the ingredients you have been cooking with all day, such as fresh herbs like rosemary and sage, fresh cranberries, or citrus.

I'm Thankful for...Gravy

For many of you out there, there can never be enough gravy! You put it on turkey, mashed potatoes, stuffing, and even use it as a condiment for leftovers for days. I know I do!

How do you make gravy? Do you make it from giblets, with mushrooms, or for vegetarians? Here is the basic process according to Martha Stewart, then add your own flair! There are a lot of different ways to do it, but here is my favorite from the Barefoot Contessa, Ina Garten.

Homemade Gravy
2002, Barefoot Contessa Family Style, All rights reserved.

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 1 1/2 cups chopped yellow onion (2 onions)
• 1/4 cup flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Defatted turkey drippings plus chicken stock to make 2 cups, heated
• 1 tablespoon Cognac or brandy
• 1 tablespoon white wine, optional
• 1 tablespoon heavy cream, optional

Directions (with video)

1. In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
2. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes.
3. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Tip: If you don't want to use cognac/brandy, try using apple cider/juice or peach, apricot, or pear juice. For most alcohol substitute, check out this chart.

If you want to do a giblet based gravy, try this:

Giblet Gravy
courtesy of Paula Deen

Ingredients

• Giblets from turkey (liver, heart, gizzard, and neck), cooked
• 4 cups turkey stock or broth or chicken broth or stock
• 2 chicken bouillon cubes
• 2 teaspoons poultry seasoning
• 2 heaping tablespoons reserved uncooked cornbread stuffing mix
• 3 tablespoons cornstarch
• 1/3 cup cold water
• Salt and freshly ground pepper
• 1 hard boiled egg, sliced (I would skip this)

Directions

1. Chop the giblets and the meat that has been removed from the neck. Using a saucepot, bring the stock to a boil. Add the giblets, bouillon cubes, poultry seasoning, and raw stuffing to the mixture.
2. In a separate bowl, mix the cornstarch and water, and add to the boiling stock, stirring constantly. Reduce the heat and continue to cook for 2 to 3 minutes. 
3. Add the salt and pepper, to taste, and add the sliced boiled egg.

For a quick fix, use this turkey gravy base from Williams-Sonoma to make a foolproof gravy.

A good gravy can cover all manner of cooking sins. With these recipes and tips, it'll be all gravy for you this year!

I'm Thankful for...Macaroni and Cheese

My sister Rebecca LOVES macaroni and cheese! So, it's a no-brainer for us to include this in holiday meals. Although making macaroni and cheese is quite simple, making an exceptional macaroni and cheese is a different story. Macaroni and cheese can come in all forms with meat and seafood, up to 7 cheeses, breadcrumbs, and yummy yummy bacon.  Here in Seattle, we are lucky enough to be the home of Beecher's Handmade Cheese in Pike's Place market. They use a penne pasta and two of their homemade cheeses to form their Beecher's Cheese "World's Best" Macaroni and Cheese, which Oprah just named one of her favorite things! If you can't make it out to Seattle and to taste it, you can order it pre-made yourself or use this recipe to make it at home!

Eating Beecher's "World's Best" Mac & Cheese at Pike's Place Market

For a spicier, yet traditional-style macaroni and cheese, try one from Bobby Flay.

Bobby Flay's Macaroni and Cheese Carbonara
courtesy of Bobby Flay

Ingredients

• Unsalted butter, for the baking dish
• 1 tablespoon olive oil
• 1 (1-inch-thick) slice pancetta, cut into small dice
• 4 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 5 cups whole milk, or more if needed, hot
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon cayenne pepper
• 2 cups (8 ounces) grated Asiago cheese, plus more for the top
• 1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top
• 1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top
• 1 cup (4 ounces) grated aged fontina cheese, plus more for the top
• 1/2 cup freshly grated Parmesan cheese, plus more for the top
• Kosher salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Directions

1. Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10 by 10 by 2-inch baking dish and set it aside.
2. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
3. Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
4. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
5. Combine an additional 1/4 cup each of Asiago, cheddars, fontina, and Parmesan in a bowl, and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

This is a great side to add if you're having lots of guests or need to satisfy picky eaters on Thanksgiving Day. Macaroni and cheese is great all the time, especially When it gets cold outside because nothing warms you and your heart faster than a rich macaroni and cheese! 

Don't Come Empty Handed!

It's quite the treat to be invited over to someone's home for a meal, especially one like Thanksgiving. Any good guest knows one shouldn't show up empty handed! So be a thoughtful guest and show your appreciation with a small token. Below are some last minute gifts I love to receive, when I am hosting guests:

• Baked goods! I love when my guests bring something they have made! It's a great last minute gift and extra food is always appreciated.
• Specialty Drinks: Seattleites are all about local products, so local wines are always a crowd-pleaser, but if there are a lot of non alcohol drinkers, I love Twelve beverage. It's more sophisticated than soda and a nice change from sparkling cider. It's sold at specialty store like Whole Foods and Wegmans, and can also be found on Amazon.com.
• Florals/herbs: I love getting florals, they brighten up every room and holiday! For the chef host planted herbs like a rosemary plant are aromatic and useful!

Are you having Thanksgiving dinner as a guest or a host? Either way, show thanks for your hosts and guests the edible way!

I'm Thankful for...Airport Eats

I'm sure a lot of you are traveling this Holiday season, and if you've every traveled with Laura before you know that long lines, missed flights, and bad food don't mix. Very often you're at the airport much longer than you planned and you get really hungry. I prefer to be prepared when I travel and dining locations should be no exception! Check out where to eat at major airports here, here, and here.

Urban Daddy complied a list of the best food at airports around the country:

San Francisco (SFO) 

Recommendation: Chicken Pesto at Boudin Bakery...Two words: bread bowl

411: Boudin Bakery, Terminal 3, 5am-10pm, 650-871-2515

Seattle-Tacoma (SEA) 

Recommendation:The Chowder at Ivar’s Seafood

411: Ivar’s, Central Terminal, 4:30am-10pm

Los Angeles (LAX)

Recommendation: The Chili Dog at Pink’s

411: Pink’s, Bradley International Terminal

Memphis (MEM)

Recommendation: The Ribs 

411: Corky’s Ribs & BBQ, Terminal C, 7am-8pm

Atlanta (ATL)

Recommendation: : Sushi at One Flew South

411: One Flew South, Terminal E, 9am-11pm, 404-816-3464

Buffalo, NY (BNIA)

Recommendation: : Buffalo Wings at Anchor Bar

411: Anchor Bar, Main Terminal, 5am-9pm

photo source: Urban Daddy

 Travel safely, bring snacks, and get to the airport early... and watch out for TSA!

I'm Thankful for...Vegetables

What's a Thanksgiving table without colorful vegetables. Of course, there is the classic favorite, green bean casserole, but there are a lot of other tasty dishes too!

Best Ever Green Bean Casserole 
courtesy of Alton Brown

Ingredients
For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

1. Preheat the oven to 475 degrees F.
2. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. 
3. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
4. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. 
5. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
6. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. 
7. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. 
8. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
9. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Peas with shallots and pancetta
courtesy of Bobby Flay

Ingredients

• 2 tablespoons olive oil
• 1/2 pound pancetta, cut into small dice (can substitute bacon!)
• 3 shallots, halved and thinly sliced
• Pinch red pepper flakes
• 1 pound frozen peas, thawed

Directions
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.


Roasted Brussels Sprouts
courtesy of Ina Garten

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.


I know the turkey is the star of Thanksgiving, but for me, it's not Thanksgiving without the crunchy green bean casserole! What veggies complete your Thanksgiving table?

I'm Thankful for...Mashed Potatoes

As it turns out, I'm kind of a carb freak, which makes the Thanksgiving meal my favorite of the year. From the mashed potatoes, sweet potatoes, stuffing, and rolls, Thanksgiving day is a carb-lovers dream! Each person may have their own twist on sides, but the important things is that with side dishes, there is something for everyone! In the past, we've talked about stuffing, potatoes, green bean casserole, sweet potatoes, and of course cranberry sauce...but we could always use new recipes.  So, here's what I suggest for mashed potatoes.

Is there anything better than fluffy smooth buttery mashed potatoes topped with rich gravy? I don't think so! You can get ahead on making mashed potatoes by peeling them the day before, submerging them in water and putting them in the fridge until you are ready to cook them. Food Network has created an easily adaptable guide on making 50 unique mashed potato recipes, but here are 2 other recipes to get your mouth watering!

Here's a recipe for those who want to elevate the level of sophistication:

Truffle-Garlic Mashed Potatoes
serves 6 to 8

Ingredients

• 3 lbs of unbruised russet potatoes, peeled and quartered
• 1 head of garlic (not dried out)
• 12 tbsp (about 6 oz.) of black truffle butter at room temperature
• 1 cup of cream or half and half
• Olive oil
• Salt and freshly ground pepper

Directions

1. Measure the cream or half and half and set aside to come to room temperature.
2. Cut the top off the garlic and set it in a square of foil large enough to envelop the garlic. Drizzle the garlic with olive oil, fold it up in the foil and roast it on a baking sheet in a 350° oven for about 40 minutes.
3. Toward the end of the roasting process, fill a large pot about ¾ full of water. Add 2 tsp salt and bring to the boil while you peel and quarter the potatoes.
4. Put the potatoes in the pot and pour off the excess water. (The water should just cover the potatoes). Cover the pot and cook 15–20 minutes until the potatoes are tender but not waterlogged.
5. Drain the potatoes and place in a large bowl with about half the butter. Give them the once-over with a potato masher or a ricer.
6. Unwrap the roasted garlic and squeeze the insides into a small bowl (remove any bits of the papery skin or other debris that may fall in). Add the garlic to the potatoes and mash or rice to your desired consistency.
7. Beat the cream into the potato mixture with a wooden spoon, adding a couple of tablespoons at a time. (Note: if the cream is still cold, take the chill off of it with a few seconds in the microwave.)
8. Add cracked pepper and salt to taste. A little additional cream is only a mistake if the potatoes are getting a bit watery, so feel free to add more as you like!
9. Put it all in a serving bowl and top with remaining black truffle butter. Enjoy!

Katie Holler, adapted from a recipe provided by Michael McConnell


Buttermilk Mashed Potatoes
courtesy of Ina Garten, Food Network

Serves: 2 to 3 servings (so multiply as needed for servings)

Ingredients

• Kosher salt
• 1 1/2 pounds boiling potatoes
• 1/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup buttermilk
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. 
2. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
3. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
4. As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. 
5. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.

Let the carb coma begin! 

I'm Thankful for...Cranberry Sauce

I adore cranberry sauce! It's the perfect tart balance to a meal that sometimes can be heavy with sauce and cream. Not only can you make it ahead of time, but most cranberry sauces only get better as the flavors have more time to really come together.

This week Jimmy Fallon challenged Bobby Flay to a cranberry throwdown on his show. As usual, Bobby Flay added a tasty twist to his sauce elevating the flavor.

Here's the recipe:

Cranberry-Blackberry Relish by Bobby Flay
Serves: 6 to 8

Ingredients

• 2 tablespoons canola oil
• 1 small red onion, finely diced
• 2-inch piece fresh ginger, peeled and finely grated
• 1 cup orange juice
• 1/2 cup sugar
• 2 tablespoon honey
• 1 lb bag fresh cranberries
• 1 pint fresh blackberries, halved
• 2 teaspoons finely grated orange zest
• 1/4 cup coarsely chopped fresh flat leaf parsley
• Kosher salt and freshly ground black pepper

Directions

1. Heat oil in medium saucepan over high heat. Add the onion and ginger and cook until soft, about 4 minutes. 
2. Add orange juice and sugar, bring to a boil and cook until sugar is melted. 
3. Stir in cranberries and cook until the berries pop and the mixture softens. Remove from heat and stir in the blackberries and orange zest and season with salt and pepper. 
4. Transfer relish to a serving bowl. Let cool to room temperature and fold in the parsley.

or how about a more traditional recipe courtesy of Alton Brown

Cranberry Sauce

source: Food Network

Ingredients

• 1 pound fresh cranberries, approximately 4 cups
• 1/4 cup freshly squeezed orange juice
• 1/4 cup 100% cranberry juice, not cocktail
• 1 cup honey

Directions

1. Wash the cranberries and discard any that are soft or wrinkled.
2. Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. 
3. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.
4. Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.
5. To remove the sauce from the mold  and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

So make sure you have enough cranberry sauce, because there is nothing like a turkey leftover sandwich with cranberry sauce as a condiment! You'll thank me!

Let's Talk Turkey Pt. 2: Tips and Tricks!

I know that a lot of this may be common knowledge but when you're in a kitchen stressed, these simple tips will be your guide!

• Preheat, preheat, preheat.
• Always rinse the turkey and pat dry with paper towels before roasting. 
• Remember to truss your turkey with kitchen twine to make sure it cooks uniformly.
• Tuck wing tips under the body of your bird to prevent burning. 
• If you're using a fresh turkey, let your turkey stand at room for 1 hour (only) before roasting. 
• If using a spice rub on the outside of your turkey, use a meat mallet to lightly tenderize the meat before rubbing it. 
• If you're worried about over-browning, use a cheesecloth soaked in melted butter and cover the breast and legs. Make sure the cheesecloth does not touch any part of the oven, as this could be a fire hazard!
• Use an instant-read thermometer into the thickest part of the thigh. Be sure not to hit bone, if you do, take out the thermometer and test again. 
• Remove neck and giblets before cooking and reserve to make your gravy!
• Use the turkey hotlines...seriously, I called them about question this weekend. These people know their turkeys! It doesn't matter if you bought a turkey from their company or not, they will help!

Are you deep-frying this year? 

• Get a fire extinguisher! This should be in your regardless and heavy duty potholders handy. 
• Make sure your fryer is placed on a solid, flat surface away from your house, garages, or other buildings.
• If you're using a frozen turkey, make sure it's completely thawed before frying. 
• Follow all directions on your deep fryer before use. 
• Never, ever leave the fryer unattended!

Good Luck! 

Top 10 Tools of the Turkey Day

Thanksgiving is just a few days away, are you ready? We have covered a lot of recipes and food, but with what tools will you use to make it all? There are a few tools that you can have at the ready, that will make your job at lost easier.  Below are the Top 10 Tools you'll need to conquer the day!

#1-Roasting Pan; #2-Nonstick roasting rack; #3-Instant read thermometer

source: williams-sonoma

1) This pan is perfect for a turkey to catch juices and roast vegetables. In addition, many roasting pans can be taken from oven to stove top, which is perfect when you begin to make a gravy.

2) The nonstick roasting rack is the best tool for a few reasons: a) your bird will be cooked more evenly if it is raised above the cooking surface; b) your bird won't stick to the surface; c) the rack has handles making it easy to remove the turkey to be carved and served!

3) Instant-read thermometer. You have to cook a turkey to the safe to eat temperature, when it has reached 165 degrees F. You'll never know if you don't check the temperature.

#4-A whisk; Flat Whisk, pictured here
source: williams-sonoma

 4) Whisks are a great tool to use in your Thanksgiving meal preparation.  Most importantly, you'll need it to make your gravy. A flat whisk, like the one pictured above, is a great way to get all the delicious caramelized bits on the bottom of the pan to add more flavor to your gravy. A classic sturdy whisk can be used to mash potatoes or sweet potatoes.

#5-Thongs

source: williams-sonoma

Some might suggest fork and knife when carving your bird, but I say why no give yourself a bit more control and use thongs with your knife. Further more, you want be puncturing your beautiful juicy turkey before it's served to your guests.  Additionally, these thongs can assist with dozens of other tasks in the kitchen, like when you're roasting vegetables or removing hot bread and rolls from a hot pan.

#6-Rolling pin

source: williams-sonoma

If you're making your own pie dough or rolls this year, this rolling pin will help give you leverage and control when rolling dough. Don't forget to flour your pin!

#7-Good sharp knife

source: williams-sonoma

It's worth doing, if it's worth doing right. When carving your turkey, you'll get the best results if your knife is sharp and good quality. With a good knife, you don't need a lot of force, it should do the work for you.

#8-Baking Pan w/lip

source: williams-sonoma

These baking pans are ideal for just about any baking pan. During Thanksgiving, you can roast sweet potatoes, vegetables, pumpkin, squash, or variety of baked goods. These GoldTouch pans ensure uniform baking; I received GoldTouch bake ware as a gift and I love them!

#9-Carving Board

source: williams-sonoma

Carving boards are great way to rest your turkey, carve it, and then serve it at the table for a rustic look. It will help prevent your turkey from slipping while you are cutting it. This carving board is rimmed so you don't lose any juices, just in case it was not fully rested.

#10-Pie Dish

source: anthropologie

If you're doing pie this year, make sure you have a pretty pie dish because unlike many other foods, pies are made and served in the same dish. There are so many great ones out there! I got this pie dish for my birthday last year and I love it!

Good tools can be the difference between holiday tears and holiday cheers! So be prepared!

Pumpkin Pie Alternatives: Sprinkles Pumpkin Cupcakes Review

Confession: I do not like pumpkin pie. This might be Thanksgiving blasphemy, but there it is.

Year after year, all I really do is eat the whipped cream off the top and push the pie around my plate. As a result, for the past few years I have been looking for a replacement that still brings rich pumpkin flavor and fills the house with those harvest time scents.  So, I thought I'd try out Sprinkles' Pumpkin Cupcakes.

As you might remember, I love the Sprinkles' vanilla cupcakes mix, but these leave me feeling a little unsatisfied. These cupcakes are filled with savory spice notes like cloves, nutmeg, and cinnamon and topped with a sweet cinnamon cream cheese frosting. I found that it tasted more like a pumpkin spice muffin or bread. I'm not complaining about that, but some might not feel like it's sweet enough to replace pumpkin pie.

However, these cupcakes to have the best pumpkin flavor I have had from a "boxed" mix. It tastes like I actually used fresh pumpkin! The cupcakes are topped off with cinnamon cream cheese frosting, that is super tasty and festive. It made me wonder...why I've never thought to flavor cream cheese frosting before! In the end, the combination of savory cake and sweet frosting, there is a nice balance of flavors

Verdict: I would serve these for Thanksgiving, but would definitely offer additional sweet treats to create a dessert spread to please everyone.

Here are some other alternatives to pumpkin pie that I enjoy:

Ina Garten's Pumpkin Roulade with Ginger Buttercream 
My Pumpkin Eggnog Ice Cream
William's Sonoma Pumpkin Dessert Squares (my photo does not do it justice!)
Sweet Potato Pudding with Pecan and Gingersnap Topping
Kelsey's Pumpkin Crumb Cake
or go pick up some of Cheesecake Factory's Pumpkin Cheesecake

What are your pumpkin pie alternatives?

I'm Thankful for...Reservations

Thanksgiving is a holiday that is all about food, but it doesn't mean it has to be from your own kitchen. Some of my favorite "celebrity" chefs around the country are willing to take cooking off your hands. If you're in Los Angeles, José Andreas has a family-style meal at his new genius creation, The Bazaar. In Washington, DC, Art Smith is planning a full southern-inspired Thanksgiving, including sending you home with a turkey cranberry sandwich to remember the meal by. Yum! For those New Yorkers who want to splurge, get yourself over to Gotham Bar and Grille for a $110 Prix Fixe meal! Here in Seattle, Tom Douglas is planning a full Thanksgiving dinner at Lola including his famous triple coconut cream pie.

Triple Coconut Cream Pie source: Dahlia Bakery

Here are a few more spots to make reservations in:

• Salt Lake City
• Seattle
• Orange County
• and some spots around the country recommended by Sur La Table and more from Bon Appétit.

Make reservations ASAP!

How to Make Compound Butters

A great way to give your turkey rich depth of flavor and get crispy skin is by using a compound butter. When I first heard about compound butters, I felt a little intimidated, but not anymore. Compound butters are no big deal! A compound butter is made by whipping or creaming butter with supplemental ingredients like herbs, spices, or even something fancier like truffles! It's reformed and then used to flavor meats, vegetables, or in sauces. The best part about this technique, this is a real chance to be creative and try something new.

Watch Chef Chuck Hughes makes three compound butters Garlic Butter, Smoked Paprika Butter, and Lime Butter  on Cooking Channel's Chuck Day's Off:

                                 

                source: CookingChannel.com

And here are some recipes to add flavors using the same technique:

• Williams-Sonoma's Herb Compound Butter
• Alton Brown's Basic Compound Butter
• Cranberry Compound Butter
• Ancho-Chile Compound Butter 

So after you've made your compound butter, how do you incorporate it into your turkey recipe? Pat the turkey dry. Use your hands and loosen the skin from the breast of turkey by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. I suggest taking some of the same ingredients you used in the compound butter and use them to season the cavity of the turkey. Don't take my word for it, try this technique yourself to elevate your turkey from ho hum to yum yum!

Let's Talk Turkey Pt. 1

Thanksgiving is one week away! At this point, I hope you know where you are getting your turkey and have ordered it or purchased it because it will become tougher and tougher as the day draws near.


So, before the big day here are some FAQs:

• How big of turkey should I buy?  
• You will want a pound and a half per person, which will leave some for leftovers!

• Should you brine your turkey?
• Certain turkeys are pre-brined, so don't waste your time. Check first. Kosher turkeys and some commercial brands like Butterball are "pre-basted" or brined. The ingredients should list seven percent of an added solution (water or vinegar). But be careful: pre-brining can mask other added junk like preservatives, so if you want to goau natural, buy a fresh one without additives and brine it yourself.
• To brine your turkey, soak the bird in some salty, sugary, (insert spice here)-flavored water overnight. Dry it off, rub on some butter or oil, and throw her in the oven. Sure, brining requires some time, but when else will you commit such time for brining? At least try it if you don't have a stance                    source: Serious Eats
• If I bought a frozen turkey, when do I need to start thawing it? 
• Turkey Thawing Time in the Refrigerator (40 degrees F): Approximately 24 hours per 5 pounds.  (safest method!)

                   Whole Turkey Weight Thawing Time :
                   8 to 12 lbs = 1 to 2 days
                   12 to 16 lbs = 2 to 3 days

                   16 to 20 lbs = 3 to 4 days

                   20 to 24 lbs = 4 to 5 days

• Turkey Thawing Time in Cold Water: Approximately 30 minutes per pound. Change water every 1/2 hour.

                    Whole Turkey Weight Thawing Time :                    
                    8 to 12 lbs = 4 to 6 hours

                    12 to 16 lbs = 6 to 8 hours

                    16 to 20 lbs = 8 to 10 hours

                    20 to 24 lbs = 10 to 12 hours

                          Source: globalgourmet.com

• How big of a pan do I need?

           Turkey Weight                               Minimum Pan Size                       

Up to 12 lb.                                   14" x 10" x 2 3/4" high (small) 

Up to 16 lb.                                    15 3/4" x 12" x 3" high (medium) 

Up to 20 lb.                                    16" x 13" x 3" high (large)

 source: williams sonoma.com 

• How do I know if my turkey is done?   Always use a meat thermometer! The USDA says that a whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. 
• Note: After you remove the turkey from the oven, your turkey will continue cooking 1 degree per minute for 15 minutes, so by the time it's rested it will be cooked through perfectly! 
• Here are the 7 Most Common Turkey Emergencies (and How to Fix Them) from Bon Appétit. 
• A little guide for our Turkey Virgins from Food2. 
• And if you still need help...Check out these Turkey Hotlines!