Turkey and Sage Biscuits Casserole

Anyone tired of Thanksgiving leftover yet?

Today marks the 4th consecutive day of me eating a Thanksgiving meal for dinner.
I think I could eat a whole Thanksgiving meal again tomorrow, because that's how much I love Thanksgiving. I practically ate the whole pot of cranberry sauce right after I made it.

I guess the only thing I hate about the big meal is dealing with the carcass. I absolutely hate shredding/pulling meat, like shredding chicken for tacos and getting all the meat off the turkey. I hate doing that. Thank goodness Jake was kind enough to do this one abhorring and mundane task. The carcass sat in my fridge until Sunday when I finally took the time to make at least 5 quarts of stock out of it.

Numerous food bloggers and recipe websites have posted on what to do with Thanksgiving leftovers, me included came up with a recipe.

This biscuits over turkey leftover is an idea from Jake's family. I bought a package of fresh sage for the turkey, and used the remaining for these savory biscuits. The flaky texture of the biscuits contrast well with the soft texture of the leftover turkey mix.

Turkey and Sage Biscuits Casserole
See this post for biscuits recipe. Add a tablespoon (or more for taste) of finely chopped fresh sage to when mixing dry and wet ingredients.
(or use pre-made biscuit dough)

1/2 cup gravy
3/4 cup turkey stock
1-2 cups shredded turkey
1 cup stuffing
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped onions

1. In a sauce pan, combine gravy and turkey stock. Bring to boil and simmer until liquid thickens. Preheat oven to 450 degrees.
2. Meanwhile, in a large pan, heat oil and add in celery, carrots, and onions. Cook for 10 minutes or until slightly softened. Add turkey and stuffing. Cook for another 10 minutes.
3. Add sauce to the turkey mixture in the large pan, mix until well combined. Transfer into a 13 x 9 baking pan. 
4. Arrange biscuits evenly over the turkey mixture, about 15 biscuits. Bake at 450 degrees for 20 minutes or until the bottom of biscuits are not doughy.

Whole Wheat Pumpkin Pancake

I have a new addiction this fall season.

It's pumpkin.

I can't seem to get enough of it.

Since fall season started, I have made numerous pumpkin pudding, pumpkin pies, pumpkin oatmeal, and now pumpkin pancake. Something about this vibrant orange color vegetable and its subtle sweetness that capture my taste buds this year. I wish I have the time and effort to make homemade pumpkin puree all the time. Canned pumpkin always tastes....tasteless. The canned pumpkin mix tastes even worse, trust me, I accidentally bought a can once.




This recipe calls for 1 cup of pumpkin puree, which works well since I had half of a large can of pumpkin puree in the refrigerator.

I love the cinnamon, ginger, and other spices that goes in this pancake batter. The pancakes taste like pumpkin pie, and they are even better with warm (real!) maple syrup and a mug of hot black coffee. Hmmm...this is why I love breakfast food. Brinner, anyone?

 

Whole Wheat Pumpkin Pancake
Makes 8-10 pancakes
(Recipe adapted from New South Food Company)

1.5 cups Whole wheat flour
1.5 cups all purpose flour
2 tablespoons Brown Sugar
4 teaspoon Pumpkin Spice (Or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 tsp Salt
1 cup Milk
1 cup Pumpkin Puree
1 Egg
2 teaspoon Vanilla Extract

1. In a bowl, mix together the milk, pumpkin, egg and vanilla extract. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt. Combine the wet and dry ingredients and mix.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon. Wait till large bubbles start to appear in the middle and flip. Brown on both sides and serve hot.
3. Serve warm with real maple syrup.

Turkey Day 2012 - II

After following to my week of carefully-planned and elaborate Thanksgiving meal, the dinner was a success. The week started with preparing the essentials and endless mise en place.

This was the first year I brined the turkey. The brine consisted of rosemary, thyme, sage, apple cider. Then of course, the fundamental of any brine, kosher salt, sugar, and water.

The science behind brining is tricky, there should be equal parts of salt and sugar, and the amount of water should be enough to cover the bird without diluting the brine. This birdie sat in the brine for 24 hours before I roasted it. The work was worth it.

I began preparing for the feast starting Tuesday. Everything homemade from cranberry sauce to two types of pies, cranberry-pear and pumpkin. Yes, it was a lot of work and timing, but the taste afterwards and hearing the "hmmm and ahhhs" after the initial bites was well worth the effort. 

The bird came out perfect, golden browned and juicy.

The feast included brussel sprouts with bacon, wild rice with cranberry and walnut dressing, Parmesan asparagus, homemade yeast roll, cranberry sauce, and rosemary roasted potato.

The night included second and third trip back to the food, and 2 pieces of pies. 

I love hosting dinner parties, especially Thanksgiving. My tiny round dining table in my little apartment sits 4 people, and somehow I fitted 6 people around the table. I sat on an exercise ball and Jake sat on a fold-up camping chair, while our guests sat on the dining chairs. Regardless, I was thankful for the opportunity to cook and my guests. One of these days, I will have matching dining set, servewares, and a large dinning table for more Thanksgiving feasts to come.

See this post for all recipes

Turkey Day 2012

My favorite holiday is finally approaching. This would be my third year hosting a Thanksgiving meal, needless to say, I already got the menu planned.

When it comes to complicated and multiple courses dinners, I like to keep the dishes simple. This year I decided I did not want additives in my turkey, I want a real turkey. The Fresh Market offers naturally-raised fresh turkey, and even though the price is 4 times more than those in grocery store's deep freezers, I believe in paying a higher price for that a-ha gourmet moment.

Here's the countdown for Turkey Day:

Monday:
Pick up turkey and buy rest of the ingredients. This includes the essential CCO (celery, carrots, and onion, that is).

Tuesday:
Make brine with apple cider and herbs
Make pie crust
Make turkey broth
Mise en place CCO like no other

Wednesday:
To stuff or not to stuff, it's always a dilemma. Here's a article on this, and I decided not to stuff by making Wild Rice Dressing ahead of time.
Make Pear-Cranberry Pie with Oatmeal Streusel
Make Basic Cranberry Sauce
Brine turkey for at least 12 hours (How to Brine a Turkey)

Thursday:
Turkey Trot 5K!
Remove turkey from brine 1 hour before roasting
Season turkey and prepare for roasting (Roast Turkey with Sage Pan Gravy)
Patiently wait for turkey to roast until 165 degrees (food safety!)
Make sage gravy while turkey rests


Be thankful (if) everything went well and my oven didn't break down
Be thankful my guests are bringing side dishes

Carve, eat, take pictures, eat, and eat again

Kentucky Food Blogger Dinner Party

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You know when you are at a food blogger event when they...
A) Talk about their favorite foods and best restaurants in town.
B) Must take several pictures before, during, and after a dish is served (with one or more form of digital equipment)
C) Talk about their recently discovery on the best recipe of___________
D) All of the above.


I attended my first Kentucky Food Bloggers get-together this past Saturday. The dinner party was hosted by Kate Horning of Simply Nutritious by Kate and Chef Bryan at Kitchen Concept. Throughout the night, Kate and Bryan made dishes inspired by their worldly travels and love for ethnic cuisine. Wildside Winery from Versailles, Kentucky was also at the event to do wine pairing.

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The evening started off with Seared Tofu with Kale. All fresh ingredients were locally grown and/or made. At one point in the evening, Kate asked us what is our favorite vegetable. A question in which I have not thought of, but somehow I knew I dislike raw celery.

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The second dish was Shrimp and Grits, a dish that is hardly heard of up north in Wisconsin. The only grits experience I had before moving to Kentucky was the "grits" served in college dorm cafeteria. After first bite of cheesy and garlic-ful grits at Billy's BBQ, I am in love. Although I was a bit embarrassed to admitted that I never made grits before when the discussion on how to make grits was going on. Using traditional Southern style of making shrimp and grits, and combining with Japanese seasoning, this dish was my favorite of all.

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Then using a fall classic ingredient, butternut squash, along with some Jamaican curry, came this Curry Squash Soup Shooters. The soup was thick and spicy with a hint of sweetness from the butternut squash, while the sour cream "cools" off the heat.

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The night finished off with Creole Veggie Burger made from red kidney beans, rosemary, chipotle perppers, and Creole spice. The patties were served over whole wheat baguette and drizzled with honey-based sauce to balance the flavorful spice. Then Hot Banana over Vanilla Ice Cream, a simple banana foster-like dessert with ginger and red pepper flakes.

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I had an awesome time at the dinner party. Besides the delicious food, it was great finally meeting some Kentucky food bloggers in person, and learning what made them become interested in food and blogging. I got to share my passion for food and restaurant anecdotes. It was the one place I did not felt awkward having my camera and taking pictures before every bite because that was expected.

This is how food bloggers roll.

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Real Pumpkin Pie

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October went by like a flash. Pumpkin carving, chocolate binging, and "Nightmare Before Christmas" seemed like a long time ago. Last week I began my rotation at a long-term care facility. So far I have been making nutrition assessments on the residents and developing nutrition care plan. Even though I love being able to finally do what I am trained for, there are some cases at the long-term care that make me sad. There was a lady who holds a baby doll as if its real. I am just hoping I don't become one of the residents in the future.

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When I took my mom pumpkin picking during her visit to Lexington, she asked how come we can't eat the Jack O' Laterns that we carved. Hmmm...why can't we? I know that pie (sugar) pumpkins are sweeter and these are the preferred ones for eating. There are numerous blogs out there discussing how to make pumpkin puree from pie pumpkins. While pie pumpkins have thicker flesh and obviously sweeter, the carving ones have less desirable texture and flavor that is hit-or-miss.

I got some un-carving pumpkins just sitting around, maybe an experiment sometime?

A couple weeks ago I was pretty excited to see pie pumpkins in my CSA box. Of all the squashes out there, I have not had pie pumpkins before. This was the first time I made pumpkin pie with Real pumpkins. Real, not canned!

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It was the best pumpkin pie I have ever had. One small step I missed was to puree the flesh. Regardless, the pie came heavenly delicious and reminded me why I love fall.

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Real Pumpkin Pie

2 small or 1 medium pie pumpkins 

3/4 cup granulated sugar

1/3 cup brown sugar

1 can (12-oz) fat-free or low-fat evaporated milk

2 eggs

1/2 teaspoon lemon zest

2 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon groupd clove

1 pate brisee (pie crust)

1. Preheat oven to 350 degrees. Cut pumpkins in half, cut the stem, and scrape out the insides. Place pumpkins skin side up on a baking sheet. Bake for one hour or until tender. Remove from oven, let cool, and scope out the flesh. Place flesh in a food processor, process until smooth and pureed consistency. 

2. Combine all spices (from cinnamon to nutmeg) in a small bowl, set aside. Combine pumpkin puree, sugar, evaporated milk, eggs, lemon zest together in a mixing bowl. Add in spice. Mix until just combined.

3. Pour into pie shell. Bake pie for 15 minutes at 450 degrees. Then reduce the temperature to 350 and bake for 45 minutes or until a knife inserted in the middle comes out clean.