Saturday, December 15, 2007

Order of Battle For the Cook's Christmas Day

Rather than consult a host of cookery books, or, infinitely worse, trust my memory, I like to print out a sheaf of recipes for the day and one or two preceding which I meditate upon during those clusters of moments when my frazzled ego screams at my dazed id: Fer gawds sake what comes next? Here is a sketch of one such. I will add to it to make it more complete:

Shopping List
Xmas 2006

1/3cupbleu cheese

olive oil
1tspfennel seed
1bunchItalian parsley
1 cupoatmeal
1 bunchbroccoli
2cups buttermilk
6slicesred onion
1 1/2tspsage, thyme etc
curly endive
1/2cupwild rice
1lbsbrown sugar
1/2tspginger root
1 1/2lbschicken breast
42ozchicken stock
1 1/2tblvegetable oil
1/4 cupcider vinegar
12 ozcranberries
red pepper
red potatoes
6 medonions

Yield: 6 Servings

3 Eggs1 Cup Cake Flour
1 Cup Milk2 Tbl Butter
Preheat oven and popover pan (muffin tins) to 375°f. Beat eggs light in electric mixer or with whisk. Slowly add milk and flour until a consistency of heavy cream is reached. Add a dash of salt. Divide the butter into each cup. Fill with Pop over batter. Bake for 35 minutes.

Buttered Eggs With Sausage
1/2 Lb Ground Chicken Salt & Pepper
1 Cup Matzo Meal1 Tbl Olive Oil
2 Garlic Cloves. Smashed6 Eggs
1 Tsp Sage2 Tbl Heavy Cream
1 Tsp Thyme4 Tbl Butter
1/2 Tsp Rosemary,Crushed1/4 Cup Italian parsley
1/8 Tsp Cayenne

Mix Chicken, Matzo meal and herbs. Refrigerate overnight.
Make patties and saute in olive oil or schmaltz until done. Place on a serving dish to stay warm. Add a bit of oil or butter if needed. Crack the eggs into the pan. When the whites begin to set, add the cream and salt & pepper. Stir gently. When almost done, add parsely and butter.

Crecy Soup
Yield: 6 Servings
Great British Cooking

1 tbl butter20 oz water
1 lb carrots1 tsp sugar
1 orange, juiced3 medium onions, chopped
2 garlic cloves, chopped1 cup heavy cream
1/3 cup all purpose floursalt & pepper
20 oz chicken stock1 cup watercress, chopped

Cut carrots in 2" pieces. Melt butter in stock pot. Add carrots, onions and garlic. Saute for about five minutes. Add flour. Stir well and gradually add the stock. Bring to a boil and simmer for 20 minutes. Add the sugar and simmer 10 minutes more. Remove from the stove and puree in a blender. Return soup to stock pot. Add orange juice and cream. Season. Reheat it very gently. Do not boil! Garnish with Watercress. OR, to serve cold: Transfer to a clean bowl and chill for at least three hours.

Christmas Goose
10 lb goose1 tsp celery seed
1/2 lb apricots, dried1/2 tsp cayenne
1 miniature Frangelico1 cup hazel nuts, chopped
2 tbl olive oil1 cup tart apples, diced
2 cups wild rice1 bunch Italian parsley, chopped fine
2 cups bulgar20 oz chicken stock
6 cups water1/4 cup flour
1/4 lb butter1 qt buttermilk
1/2 cup onion, diced2 cups peaches
1 tbl caraway seed2 tbl butter

If frozen, thaw goose completely. Soak apricots overnight in Frangelico. Preheat oven to 350°f. Reserve innards. Remove fat (Save to render) Slide finger or rubber spatula between meat and fat layer under skin. Carefully prick skin to fat, but not into meat. Brush with olive oil. Cover loosely with foil. Put 2 cups water in pan. Place bird, breast down, on rack over pan. Roast 1 hour. Pour rendered fat and water out of pan. Reserve. Turn bird breast up. Simmer innards on top of stove. Return to oven. Raise temp. to 400°f. Roast 1½ hour more. Cook wild rice and bulgar in water. Add 6 tbl. butter at finish. Chop onion, apples, nuts and parsley. Saute onion in 2 tbl butter until translucent. Crush caraway and celery seed in a mortar and add with cayenne. Add apples, nuts, parsley and stock. Simmer 10 minutes. Mix into rice and bulgar. Fill casserole dish. Cover. Bake 30 minutes at 350°f.When bird is done, set out of the way for 20 minutes. Then move bird to platter. Pour off fat. Save for later use. Deglaze pan with water from innards. Reserve drippings.Make a roux of 6 tbl goose fat and ¼ cup flour. Cook. Add pan drippings and cook til thick. Add buttermilk. Saute peach halves in butter until brown to garish platter and plate.
Turnip Yer Nose
Yield: 6 Servings
-ml- 1999

3 lbs turnips1 tbl sesame oil
3 tbl cilantro, chopped1 tbl sugar
3 garlic cloves1 tbl sesame seeds
3 tbl rice vinegar2 tbl Canadian bacon, chopped fine.

Peel and cube turnips. Boil til just cooked. Drain. Mix remaining ingredients. Add to turnips and toss to coat.
tags: , , ,

No comments:

Post a Comment