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Tag Archives: turkey
Vegetable Soup with Roast Turkey Stock
By Cat, Nov 2014 (Photo, right, from Wikimedia Commons) See also Soups & Stocks Menu This recipe features a rich bone broth, in this case from a turkey carcass. The bones and bone marrow provide many nutrients to the broth including … Continue reading
Posted in Herbs, Leafy Veggie, Legumes, Onion family, Poultry, Roasted, Root Veggie, Simmered, Spices, Stock, broth, Vine veggies
Tagged bay, carrot, celery, fennel, green beans, leek, onion, parsley, thyme, turkey, zucchini
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Italian Meatballs (Polpette)
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) Includes: 1. Italian Meatballs (Polpette) See also: 1. Swedish/Danish Meatballs (Köttbullar/Frikadeller) with Sour Cream Sauce; 2. Mom’s Meatloaf; 3. Bolognese Tomato Sauce (with meat); 4. Basic Meatless Tomato Sauces Meatballs are common in most every culture, but perhaps the most well-known … Continue reading
Swedish, Danish or Norwegian Meatballs (Köttbullar, Frikadeller, or Kjøttboller) with Sour Cream Sauce
by Cat, Sept 2007 (photo, right, from Food Network.com (2)) Meatballs are common in most every culture, but perhaps the most well-known in the U.S. are Italian style meatballs, typically served with a rich tomato sauce over pasta. The next best-known … Continue reading
Posted in Baked, Beef, Buffalo, Dairy, Eggs, Game, Herbs, Onion family, Pork, Poultry, Sauteed, Simmered, Spices, Stock, broth
Tagged allspice, beef, butter, egg, milk, nutmeg, pork, sour cream, turkey, veal
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Rich Brown Gravy (from Dark Roux)
by Cat, November 2011 (photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Sherry-Mushroom Gravy According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art. So … Continue reading
Posted in Alcohol, Dairy, Eggs, Fat or oil, Grain, Herbs, Poultry, Root Veggie, Simmered, Stock, broth
Tagged chicken, chicken stock, onion, parsley, thyme, turkey, wine
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Turkey Leftovers: Tetrazzini
by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading
Posted in Alcohol, Baked, Dairy, Fungi, Grain, Pasta, Poultry, Root Veggie, Stock, broth
Tagged chicken stock, garlic, linguini, milk, mushrooms, onion, parmesan, sherry, turkey
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Turkey Leftovers: Croquettes
by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Tetrazzini; Rick Brown Gravy (from Dark Roux) What to do with all those leftovers from a roast turkey or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot … Continue reading
Posted in Baked, Dairy, Eggs, Fat or oil, Fried, Grain, Herbs, Poultry, Root Veggie, Spices
Tagged baked, breadcrumbs, chicken, chicken stock, deep-fried, eggs, fried, lard, milk, nutmeg, olive oil, onion, paprika, parmesan, parsley, potato, rosemary, thyme, turkey
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Roasting a Bird
by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article discusses the following topics: Planning Ahead; Prep; Brining; Duck & Goose Fat; Stuffing; Trussing; Roasting; Gravy or au jus; and Carving. I seldom roast a turkey, mainly because it’s just too big for one or two people. I prefer capons … Continue reading
Brining Poultry
by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading