I’m trying really hard this year to slow down and enjoy the holiday season, eat light and healthy and enjoy every day. I seem to do fine with eating healthy because it’s just the way I eat, but the hard part for me is in slowing down my pace. It’s just the way I am.
I get so excited about the holidays, tons of ideas for decorating, tablescaping and gift wrapping. Holiday food to make, festive cocktails, Christmas cookies and desserts…my head is spinning with ideas.
This year I am making an effort to simplify the holidays. Going back to the basics and enjoying my time with my family. Oh, and also adding a Moroccan feel to the festivities because come on, I can’t dial down my creativeness all the way.
As soon as I saw this presentation of colorful Moroccan salads it became the inspiration for my Thanksgiving menu this year. Along with a Moroccan Spiced Turkey, my platter will include this Pomegranate Walnut and Apple Salad, Moroccan Carrot and Chickpea Salad, Green Bean Salad, Sweet Potatoes with Ginger, Spiced Brussels Sprouts Salad and Roasted Acorn Squash with Pecans.
Oh, and wild rice, quinoa and sausage stuffing, cauliflower purée, cranberry maple cornbread and cherry port cranberry sauce. Yeah, just keeping it simple…
Pomegranate, Walnut and Apple Salad
1 cup walnut halves, lightly toasted
1 cup pomegranate seeds
1 cup celery, thickly cut, leaves included
1/4 cup red onion, chopped
1 cup apples, diced, I prefer a green tart apple
1/4 cup parsley, roughly chopped
1 1/2 tablespoons lemon juice and the zest, about 1 organic lemon
3-4 tablespoons olive oil
Kosher salt and pepper to taste
Keep it easy on yourself…combine all the salad ingredients in a bowl, drizzled on the lemon juice, olive oil, toss, taste, season. Can be made 1 day ahead. Serves 4 as a side salad.
As that big day comes closer, turkey talk increases, to brine or not to brine debates ensue and worries over making the gravy creep in. As there are so many recipes for turkey, the same seems to go for the gravy. I have switched up my recipe over the years as well, but no matter the recipe there are a few basic steps.
Making the roux is based on equal amounts of fat and flour. Cornstarch can be used instead of the flour, taking into consideration of what type of gravy I’m making. If I want to have a darker roux, I use flour as cornstarch will not darken when cooked longer. Also, if cooked too long, cornstarch will break down and the gravy becomes thin.
Because this post is about making gravy ahead of time and freezing, using flour is a better choice. I usually make my gravy when the turkey is resting, whisking away as I’m multi-tasking several dishes to get the Thanksgiving dinner on the table in perfect timing.
This year I’ve decided to prepare not just my turkey stock ahead of time, but also the gravy. In testing this out, freezing gravy is definitely a timesaving option. Defrosting the gravy a day ahead, it will look a bit odd, but slowly heating and whisking the gravy will pull it back together. As I note in the recipe below, if it seems a bit thin, making a slurry of cornstarch and turkey broth, then adding it in and whisking quickly will thicken it back up.
If making the gravy ahead and freezing is a bit overkill, I get it. But without a doubt, making the turkey stock is a must for my Thanksgiving. I will use the stock to flavor the stuffing, baste the turkey, and of course make the gravy. And leftover stock for next day turkey soup is rich and flavorful.
Herb Infused Turkey Gravy
Leftover Turkey Dripping, about 2 – 3 tablespoons
1/2 cup red wine
In a small saucepan, combine the turkey drippings, about 3 tablespoons and red wine. Bring to a boil, reduce to simmer. Simmer for approximately 7-10 minutes till reduced halfway. Pour into fat separator and set aside.
1 shallot, finely chopped
3 tablespoons butter
3 tablespoons olive oil
6 tablespoons flour, I used white/wheat blend flour
4-6 cups turkey stock
2 sprigs fresh rosemary
2 sprigs fresh oregano
2 bay leaves
In a medium saucepan, heat the butter and olive oil. Add in the shallot and sauté a few minutes. Add in the flour and whisk briskly to make a roux. Continue for about 3-5 minutes as the mixture becomes thick and smooth.
Begin to pour in the turkey stock slowly, 1 – 2 cups at a time, whisking to incorporate well. Add in the herbs. Bring gravy to a boil, reduce to a simmer, whisking occasionally about 10 minutes. Stir in the dripping/wine reduction and continue to whisk and cook to desired consistency. Remove herbs and discard. Season to taste with salt and pepper. If freezing, allow to cool and freeze.
Defrost gravy one day before. The appearance will not look right, but gently warm the gravy, whisking to blend well. If the gravy appears thin, combine 1 tablespoon cornstarch with 1 tablespoon turkey broth to create a slurry. Add slurry to simmering gravy, whisk quickly to thicken gravy. Taste and season again to taste.
We are having some beautiful fall weather in South Florida! When fall comes to Florida, it’s more of a pretend season. It will be 80 degrees and locals will pulling out their boots, light sweaters and scarves…pretty silly looking to the vacationing Northerners who are walking around in their shorts and sundresses. When you live here for awhile, you feel the change of seasons and get very excited.
This weekend, we hit some low temps. The humidity is gone and just the most wonderful breezes are blowing through my open windows. The morning air is brisk, almost to a chill as my Chihuahuas make it short, quick walk. My morning walk is at a faster pace, my hands curled up in my sweatshirt to keep warm.
The skies were clear and the bluest blue, while the sun gently warmed the breezes creating the picture perfect day. As evening came, the temperature dropped further and as I planned for all day, a warming soup would be just what we needed to fully experience this Fall weather.
Basing this on my mom’s minestrone recipe, I just swapped out the potatoes for pumpkin. I kept it simple and did not add in any beans. The pumpkin seeds were a last minute thought while I was cutting the pumpkin. The seeds added an interesting bite and salty taste.
2 tablespoons olive oil
1 medium onion, diced
2 cups raw pumpkin, about 1/2 small pumpkin, cubedubed
2 large carrots, peeled and cubed
2 cups zucchini, cubed
1 small bunch spinach, washed, trimmed and roughly chopped, about 2 cups
4 – 5 cups vegetable or chicken broth
Kosher salt and pepper to taste
1/4 cup parsley, chopped
Toasted pumpkin seeds and Parmesian cheese, grated for serving, optional
In a large stock pot, heat the olive oil. Add in the onion and sauté till tender. Add in the pumpkin and carrots and cook for about 8-10 minutes. Add in the zucchini and cook for another 5 minutes, stirring occasionally.
Add in the stock to just cover the veggies. Bring to a boil, reduce to a simmer and cook for about 30-35 minutes. Add in the spinach and parsley and turn off the heat. Allow to sit for about 5 minutes. Serves about 4 as a main dish. Serve with toasted pumpkin seeds and grated Parmesan cheese, if desired.
And I love this soup. In fact, it will make a reappearance in December for a gorgeous red Christmas soup, minus the drips and fake bloody hand.
Halloween wickedly crept up on me this year. I’m usually all decorated for Halloween by now. Pumpkins, skulls, skeletons, witches and brooms tastefully decorating my home. Thousands of ideas, too little time.
Since Halloween falls on a Friday this year, I already know pizza will be on my menu. I’ll probably oddly shape it and let the sauce seep over the sides of the crust and top it with sliced pimento stuffed olives for a few creepy eyeballs…. just because.
Beets will always turn any dish the brightest red; including countertops, hands and dishtowels. They added the perfect compliment to this simple lentil soup. A bit of extra spiciness was needed for me, but my son loved it just as it was.
1 teaspoon butter and 1 teaspoon olive oil
1 cup chopped onion
3/4 cup red lentils
1 cup diced beets
4 cups vegetable broth or chicken broth
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Dash of Sriachi Sauce, optional
In a medium saucepan, heat the butter and olive oil. Add in the onion and cook for about 8 minutes until softened. Add in the red lentils, diced beets and broth. Bring to a boil, reduce to a simmer and allow to simmer for about 35 minutes.
Remove the saucepan from the heat and allow to cool. Pour the soup into a blender to cream. Can be made ahead, gently rewarm to serve. Season to taste again and depending on your preference for spiciness, add a dash of hot sauce. Makes about 4 servings or 8 shot glasses of bloody soup.
How quickly time passes… last week I was vacationing in the beautiful surroundings of Italy and now…well, it’s all a cherished memory as I work my way back into the daily routines of my life. Yet, I brought back a different me from this trip. A woman who once feared venturing out alone, pretty low on the confidence pole and decision doubting, to a renewed, refreshed, totally in awe of life and beauty, humbled by my inner strength and a new amore la vita, love of life! Read more…
My heart is breaking…I’m waiting for my driver to take me to Rome, desperately trying to capture every sensual pleasure I see around me. The aromas that fill my villa from freshly baked bread from a not so far away bakery, the distant soft clatter of activity of the awakening city and these breathtaking views I want to never forget. Read more…
How I spent my vacation in Italy…in the kitchen! I’m the woman who gets excited over receiving a kitchen appliance for Christmas. Wrap a big bow on a Viking range and I will kiss you all over. Remodel my kitchen to look like this…with everything included, and I will love you forever. Read more…
Whenever I dreamed..fantasized…about going to Italy, I must embarrassingly admit it was not about seeing incredible architecture, ruins or days of non-stop touring to pack in as much as possible. No, my dream was to live among the locals, spend my day as they would and fit in as much as possible…which is pretty unreal being that I don’t speak Italian am I’m not earning an income to “live” here, I’m just a vacationing, relaxing gal pretending to not stand out too much. Read more…
My first cooking class, pizza making with Chef Raffaele. I was joined by only one other woman, Brenda, from South Africa. She also is traveling alone and I believe we have the same classes for the rest of the week. Thankfully, she doesn’t like to dine on her own either, so we will be meeting up this evening for dinner. Read more…
My itinerary listed today as my day off. Initially when I read that, my busy, to-do list, non-stop personality, went into panic. Back home a day off meant from work, but chores and to-dos of my normal routine filled my “day off”. So what was I going to do, by myself, on a day off in Italy? Read more…