October 13 is Thanksgiving in Canada and for the first time in years I am going to have to buy and cook a whole turkey. We always brought turkey breasts back from North Carolina, but of course didn’t go this year. I have forgotten how to cook a whole bird, not that I’ve done if very often anyway. For years my mother always cooked them and she did the same when she visited us in Canada which she did every year whilst she was alive. Practically ever since, it has been a turkey breast which is very easy to cook. (Actually thinking more about it, I did cook a few whole turkeys when in NC). Then I have to worry about stuffing, I am not that keen on it although I love chestnut stuffing in the neck. Never heard of chestnut stuffing? I guess I will have to post a recipe. Of course I always make bread sauce which I love too. I have posted a recipe for that I know. I was just thinking about Christmas turkeys of old writing this. We always used to have chipolatas with the turkey too. Bit like baby wieners. Not sure why, it was a Christmas tradition. They appeared on the dish wrapped in bacon, surrounding the turkey. Usually the roast potatoes were there as well. Something which doesn’t seem to be served over here. Our roast potatoes are crispy on the outside and fluffy in the middle.
Saturday night I made the Kung Pao Chicken which I posted last week. I made a couple of changes as I didn’t have some things, but it turned out very well and we both enjoyed it. It’s not as colourful in the recipe picture but I didn’t have a red pepper only green and I wasn’t going to make a special journey just for that. Also, I served it over rice, I did think about noodles but chose rice. I don’t know how it compares with that served in a Chinese restaurant because I don’t particularly remember eating it. I will take note in future. This is a lighter version. We drank a bottle of La Vielle Ferme which is a delicious, crisp white wine which we both like very much.
I love Bruschetta (brusketa please) and often make it with tomatoes and garlic, but this one looks good. Any creamy cheese would work, goat cheese comes to mind as I have recently been eating it. This came from Food and Wine.
Ricotta and Roasted Tomato Bruschetta with PancettaContributed by Susan Spungen
Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect accompaniment to a bowl of soup or a large salad, or, to turn them into two-bite hors d’oeuvres, simply cut the bruschetta crosswise into strips.
- 10 ounces multicolored cherry tomatoes
- 2 garlic cloves, thickly sliced
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 4 thin slices of pancetta
- 32 sage leaves
- 1 pound fresh ricotta cheese
- 8 slices of country bread, cut 1/4-inch thick and toasted
- Flaky sea salt, for serving
- Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.
- Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
- Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.
- Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
Hi Jo - fruit flies are pesky aren't they ... hope the trap works ... I love a good roast turkey and chipolatas are just the thing - they were the only sausages we had as kids - so I never liked beef sausages, but love varieties of game meat bangers! Looks rather good .. as does the roasted tomato bruschetta with pancetta ... cheers HilaryReplyDelete
The really are and I don't think this thing is working either. I haven't had chipolatas in years. I am the same, I prefer pork sausages.Delete
When I was working in the school cafeteria last year, it was loaded w/ fruit flies b/c of all the fruit cups that were served. They were everywhere and it was disgusting.ReplyDelete
We always cut corners with Thanksgiving. My ex & I and now Russell & I. Everything we make is pretty much instant, like Stove Top Stuffing and Potato Buds. I remember one year at work my boss was fretting over the huge feast she was cooking from scratch and asked me how I make my gravy. I said, 'I open up a can of Franco American and dump it in a saucepan.' Robyn's look of horror was so hilarious that my other boss, Steve, literally choked on his lunch from laughing.
I guess I would be causing Steve to laugh as well. I'm not that keen on gravy anyway so am very particular how I make it.Delete
I do cook turkey a few times a year and since I hate dried out turkey--not a big fan of turkey to begin with--I've found using Reynolds turkey cooking bags sure helps with keeping moist. Cuts down on the cooking time a bit too. You can also carefully cut the top of the cooking bag the last 15-20 minutes if you want the skin a bit browner or slightly crisp.ReplyDelete
Fruit flies are out in force right now. Haven't noticed traps working all that well either. Just about the time we get rid of all of the flies we have to deal with all the ladybugs in mass trying to get into the house. Ugh.
Sia McKye Over Coffee
I always use the Reynolds bags for cooking my turkey breasts. I always do the cuts right at the beginning, that's what it says on the bags I buy. I guess I will have to get some big enough for a turkey.Delete
Those things that look like lady bugs and are out in force, are not actually lady bugs, I forget what they are though. Horrid things we get them too but can keep those out, mostly.
Good luck with the turkey.ReplyDelete
We're plagued by those fruit flies right now. Annoying little buggers.
Thanks, hope it will be OK.Delete
Turns out I am an idiot. I threw away something I thought was packaging and it was the sticky part of the apple trap. No wonder it's not working.
This is why I have two venus fly traps in my kitchen. Fun little plants, and I keep them right by the fruit - they get well fed, and my food stays clean. Everybody wins.ReplyDelete
What a good idea, I never thought of that.Delete
HI Jo. Fruit flies: get a small bow. ppur a little dishwashing liquid in it and be sure to get bubbles in the water, then pour some ACV (apple cider vinegar) in it, and sit around house like you would do candles. Them little buggers will be gone. change water every two days. Will definitely work.ReplyDelete
Thanks I will try it. Have to get some vinegar though.Delete
Grandmother you just made me laugh. So that red apple is just a good resting place for the flies? That's why one must always read instructions. Good luck with your turkey. If you have any doubts, go for crispy fried, just like dragons like. ;)ReplyDelete
Glad I made you laugh Al. Unintentional I assure you. In touch with the manufacturers. Yes, I should have read the instructions, you're right.Delete
Yes, but I really prefer to buy a turkey breast just for the two of us.
How does the fly trap work? What's it called? They get in my office and drive me batty.ReplyDelete
Well assuming you read the instructions, which I didn't, inside the apple is a pot of attractant on top of which you put the sticky ring. If you throw the sticky ring in the garbage it does not work. The apple has a bunch of holes in it. It's a Trapple made by Green Earth. I imagine any hardware store would have them or something similar.Delete
Ughhh! Fruit flies! I keep all our fruit in the fridge because of them. I don't like doing that as it seems to diminish the taste. I've always been afraid to cook an entire turkey ever since reading The Accidental Tourist. I buy the breasts from the supermarket.ReplyDelete
I wouldn't do that as you're right it spoils the taste. I make sure to wash my fruit thoroughly before eating though.Delete
I appear to have located a source of turkey breasts. They apparently don't sell here.
The fruit flies sound horrible. The ones we have here - introduced Mediterranean fruit flies - are only interested in fruit on the plant. Means traps or spraying of all fruit trees and bushes if you want to harvest anything.ReplyDelete
They are Helen. I'm not sure your kind wouldn't be worse.Delete