Monday, October 25, 2010

A Change

A few weeks ago I was attempting to update my photos on the blog and I discovered that there is a new template...sadly I pressed one too many buttons and voila, my old page is gone and now we have a new one...desperately needs work and I desperately need a patient soul to help...will work on it!
For now I must back track.
Thanksgiving has come and gone and with it a lot of turkey. I tend to buy big birds simply for the fun of leftovers afterwards. In fact, sometimes the leftovers are even better than the actual dinner!
I did make the turkey casserole in this months Fine Cooking and loved it. Here it is:
4 tbsp butter; 3/4 c dry breadcrumbs; 2 tbsp olive oil; 1 tbsp parmesan; 1tbsp freshly chopped sage; 1lb assorted fresh mushrooms; cleaned andsliced to 1/8 inch thick; 3 tbsp minced shallots; 2 medium cloves of garlic, minced; 1/2 c flour; 6 cups milk; 1 1/2 c grated old cheddar; 3 tbsp chopped flat leaf parsley; 8 oz pappardelle pasta; 3 cups shredded or diced turkey.
Heat oven to 350.
Butter a three quart baking dish. Bringe a large pot of well salted water to a boil over high heat.
Mix the breadcrumbs, 1tbsp o fthe olive oil, parmesan and sage in a bowl with a little salt and pepper. Set aside.
Heat a large skillet over medium heat. Add the remaining tbsp of olive oil to the pan and then add the mushrooms; cook, stirring frequently, until softened and golden on the edges, about ten minutes. Reduce the heat to medium and add the shallots and garlic; cook, stirring until softened, about two minutes. Season to taste with s and p. Set aside.
Melt the butter in a four quart saucepan over medium heat. Add the flour and whisk constantly until it colours a little, 2-3 mins. Remove the pan from the heat and gradually whisk in enough of the mild to form a thick smooth paste. Set the pan back over the heat and whisk in the remaining milk in a steady stream. Add t tsp of salt. Bring to boil and whisk constantly. REduce the heat and simmer for three minutes, whisking constantly. Turn off the heat and stir in the cheddar and parsley.
Cook the pasta until al dente and drain.
Spread the pasta in an even layer on the bottom of the buttered baking dish, sprinkle the turkey and mushrooms over the pasta. Pour the sauce on top, using a fork to distribute it evenly.
Sprinkle the breadcrumbs over the entire casserole. Set the dish on a baking sheet to catch drips and bake until it is golden. About 50-60 minutes. Let it rest for 15 or so minutes before serving.
While writing I realized that everyone is done with their birds..I think this could work well with chicken or if you buy a turkey breast you could use that too...just bake and roast and then slice or dice!!!

Wednesday, October 6, 2010

Just when...

I was ready to pitch twenty five cook books the other day...I have too many that i just do not use any more. And that is for a variety of reasons. Some I bought to support a charity. Some are low-this and low that...not great either. And some are just dull. The smart thing would be to go through all of them and remember what is good, because there are some treasures buried in there but the reality is that I am not going to do that any time soon. And I am not going to pitch them either, I am way too sentimental to do that.
But I have not felt inspired to cook anything new and interesting from these books for a long time so when I was given the most beautiful new cookbook today from my very dear friend I nearly cried.
It is beautiful and full of interesting food, that is carefully prepared with the simplest of methods.
Stay posted!

Tuesday, October 5, 2010


Perogies are just one of those foods that you really love or really do not love. My kids love them. And they really are an easy dinner when you need an easy dinner.
I have not actually made them, one day maybe. But for now, I am buying them frozen ever so happily.
And the best part is what goes on top. I have been buying the good old potato perogies and here is a list of toppings that I put in bowls to choose from: chopped tomatoes, chopped green onion, chopped crispy bacon. Sour cream and spinach are also good.
Any way you dress these divine little dumplings they will taste oh so good!!!

Monday, October 4, 2010

Welcome to Autumn

I find this time of year to be a thoughtful one. We are starting to stay indoors just a little bit longer. Being close to those we love a little more often. It is that time when cooking takes on the smell of cinammon and sage after an August full of basil.
The house smells like dinner (in a good way) long before you sit down at the table.
I made something today that I have not made in years, stuffed pork tenderloin. It had all of the qualities that I mentioned above and it tasted so good with steamed brocoli and carrots.
I took two pork tenders and sliced them down the centre, but not all the way through. Just opening them up so they are flatter and twice the width. Place in a casserole. In a saucepan melt 1/4 c butter and add half of a chopped onion and 1/4 c of chopped celery. Add a little sage and savory, salt and pepper. Turn the heat off and add two cups of finely chopped bread crumbs, a handful of raisins and one chopped apple, skin removed. Mix together and place and or pack on top of the first tenderloin. Plunk the second tender on top. Wrap four pieces of bacon around the two tenders, almost like a ribbon and secure with toothpicks. Bake for about twenty minutes...Enjoy!