BC: May you always have walls for the winds, a roof for the rain, tea beside the fire, laughter to cheer you, those you love near you, and all your heart might desire.
FC: For the Love of Fishing, Cooking, & Family Recipes & Love Letters
1: Cooking is like love. It should be entered into with abandon or not at all. – Harriet van Horne
3: Sometimes, the first course is unexpected. I met a fisherman who wished that I would film the history of seining in SE Alaska. That was nearly two years ago. Sometimes, the mutual love of fishing & history is random, yet shared, all at the same time. Sometimes the mutual love of cooking is what seals the bottom line...but the foundation is always about friendship. So put on your Xtra Tufs. A Southern Belle has fallen in love with a fisherman and tugboat Captain from Alaska.
4: Life is a combination of magic and pasta. – Federico Fellini | January | Pasta with Vodka Cream Sauce
5: Ingredients: cup good olive oil 1 medium Spanish onion, chopped 3 cloves of garlic, diced teaspoon crushed red pepper flakes 1 teaspoons dried oregano 1 cup vodka 2 (28-ounce) cans peeled plum tomatoes Kosher salt Freshly ground black pepper 1 pound ridged pasta 4 tablespoons fresh oregano (can substitute 1 tbsp. dried) to 1 cup light cream Grated Parmesan cheese Directions: Preheat oven to 375 degrees F. Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and cook for about 5 minutes until translucent. Add the garlic, red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half. Meanwhile, remove the tomatoes from the juice in the can and crush them into the pan with your hands. Add 1 teaspoon salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 hours. Remove the pan from the oven and let cool for 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan. Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.
6: February | Food is symbolic of love when words are inadequate. – Alan D. Wolfelt
7: Ingredients 2 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1/2 cup unsalted butter (1 stick) 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger 1/2 teaspoons baking powder 3/4 teaspoons fine salt 18 large marshmallows, (not minis) Directions Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet. Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth. Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix. Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes. Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve. | Southern Whoopie Pies
8: Irish women are a force to be reckoned with. We have evolved through the decades into an independent, intelligent and ambitious race. However, our rules of engagement can differ from norms. So, best to school yourself in our ways, means, and desires before attempting to woo a lovely Irish girl. | March
9: Irish Corned Beef & Cabbage | Ingredients 5 pounds corned beef 5 garlic cloves, lightly smashed 10 peppercorns 4 sprigs fresh thyme 2 bay leaves 12 ounces stout (recommended: Guinness) 1 cup beef broth or stock Water, for simmering 4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced 2 parsnips, peeled and cut into large chunks 3 carrots, peeled and cut into large chunks 6 medium red potatoes, scrubbed 1 medium head green cabbage, cut into quarters, core removed 4 tablespoons butter Directions Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garnish with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally. After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes. Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown. Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat.
10: Preparing my pole and hooking the bait Casting afar for only the big ones are in the deep waiting There's fish everywhere but the closer you fish The more obstacles you'll encounter that you didn't wish For in this game one must be very patient And for those that wait, the pay off will be great You reel in and recast to lure them in Only to continue catching small fries Letting go for they aren't worth keeping Moving from spot to spot, for there are many other seeking To have a chance to steal this fish from you Wherever you go they are there, you wish they would adieu Tired of failing you trot home empty hand But seeing others succeed, your brain commands You to stop and never give up without a fight Watching the sunset glimmer on the surface, what a sight Motivated, you find a spot no other has look You fish all through the night and finally you get a hook Grabbing the pole before you lose it to the water Getting a good hold, your hands are getting slaughter By the strength of this catch The fish fights back, for this is an endurance match For only the stronger of the two will prevail Keeping the pole up and staying with the fish without fail The battle goes on for minutes which seem like hours And without notice the pole starts cracking, what power This fish has, for it's not letting up one bit Continuing to struggle, you're committed To bring this catch home with you For this is the one you have been pursuing Finally you get it close enough to the shore Both fatigued and your knees about to hit the floor You get a glimpse of what you caught And to see this is what you sought The one that everyone has been after You bring her in and with a great laughter
11: You have claimed the greatest catch of your life Now she's all yours and has ended all your strife You caress her and place her within your arms She's happy, for she has fallen for all your charms She kisses you so softly that it takes your breath away You look her dead in the eye and say "For you have been the one I seek day and night Always patient yet it pained me as I wait But now I finally have you in my life And I only wish that you be my one for the rest of my life.
12: Ingredients 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole. | Baked French Toast Casserole
13: April | Respectable Southern women were expected to do their part to hold up the proper image. The ‘true Southern lady’ was virtuous, self-sacrificing, and polite. Of course, while making sure the household was in perfect order, she was expected to be the perfect hostess and organize the lavish balls and receptions that were part of the social life. Many times the mistress was the one called upon for help in taking care of business and in other times of distress when the husband was not around.
14: Zesty Crabmeat Ravioli | FOR THE RAVIOLI STUFFING 8 oz. crumbled goat cheese 4 tablespoons chopped fresh chives teaspoon kosher salt teaspoon black pepper 1 6.5 oz. can lump crabmeat 1 6.5 oz. can claw crabmeat 2-4 tablespoons olive oil for browning FOR THE PASTE DOUGH 3 cups all purpose flour 5 egg yolks teaspoon salt Water (enough to make a smooth dough) 1 egg beaten, for sealing FOR THE SAUCE 4 cloves of garlic, minced 2 tablespoons unsalted butter 1 cups heavy cream 2 tablespoons fresh lemon juice Lemon zest FOR THE RAVIOLI STUFFING: Combine goat cheese, chives, salt and pepper in a bowl. Stir in crabmeat with a fork, keeping lumps as large as possible. Chill crabmeat mixture in the refrigerator while you make the ravioli dough. FOR THE DOUGH: Beat the egg yolks and add them, and the salt to a mixing bowl already with the flour in it. With your dough hook attachment, or your hands, mix to form dough. If you can’t incorporate the flour into the dough, add more water until you form a nice firm but sticky dough. Knead the dough for about 10 minutes or until it is smooth. Let the dough rest in your mixer bowl, covered, for about 20 minutes. Sprinkle a little flour on your work surface and on your rolling pin. Tear off a piece of dough bigger than a gold ball but smaller than a baseball. Flatten it with your rolling pin and start to roll it out. The dough will be sticky so have a bowl of flour nearby. After a few good rolls, lift the dough sheet off the work surface and flip it over, adding more flour as necessary. Use as little flour as you can get away with, but keep the dough sheet loose and sliding on the surface. Keep rolling and flipping until you get a dough that’s paper thin. You should be able to see your hand through the rolled dough. I used these Ateco cutters to cut my ravioli out. You could use the top of a drinking glass and a knife or pizza cutter to cut out your ravioli if you don’t have cutters. (I recommend getting some type of cutter though it saves time.) Cut as many pasta circles out as you can from each sheet of dough. Take the scraps and put them back into your left over dough ball that should still be covered for future rolling. FILL THE RAVIOLI: Scoop 2 teaspoons of crab meat mixture into the centers of your pasta circles. With your finger tip brush a little of the beaten egg on the edges of the pasta circle and place another pasta circle on top and seal them together. You can take the next smallest round cutter to trim and seal up the edges for a decorative boarder if desired. Repeat with the remaining filling and pasta dough. Place on cookie sheets and refrigerate until ready to cook. COOK THE RAVIOLI: Heat a large non-stick skillet over medium heat. Add 2 tablespoons oil and ravioli in 4 batches, cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 tablespoons water to skillet, cover and steam until soft, about 2 minutes. Remove ravioli to a plate. Repeat with remaining ravioli. FOR THE SAUCE: Saute garlic in butter in a small skillet, 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1 cup, about 5 minutes. Stir in lemon juice and season sauce with salt and pepper. Divide sauce between ravioli servings and garnish each with zest.
15: “To describe the women in my life would be to write about a hurricane in its perfect power.” | May
16: June | Grilled Salmon with Mango Kiwi Relish | Ingredients Salmon: 1 tablespoon honey 2 teaspoons low-sodium soy sauce 1 teaspoon olive oil 1/4 teaspoon black pepper 4 (6-ounce) salmon fillets (about 1 inch thick) $ Cooking spray $ Relish: 1/2 cup diced peeled mango 1/2 cup cubed peeled kiwifruit 1/4 cup chopped fresh cilantro 1/4 cup fresh orange juice $ Preparation To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally. While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork. While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.
17: There are some achievements which are never done in the presence of those who hear of them. Catching salmon is one, and working all night is another. Anthony Trollope
18: Crabcake Eggs Benedict with Sauteed Spinach | 1/3 cup (3 fl. oz./80 ml.) mayonnaise 3 green onions, white and green parts, minced 1/3 cup (2 oz./60 g.) minced yellow onion 1/4 cup (1 oz./30 g.) finely grated carrot 3 Tbs. peeled and grated fresh ginger 2 Tbs. sesame seeds, toasted 2 tsp. fresh lemon juice 12 oz. (375 g.) fresh-cooked lump crabmeat, preferably Dungeness 1 cup (1 1/2 oz./45 g.) panko, or as needed Kosher salt and freshly ground pepper 1 Tbs. unsalted butter 12 oz. (375 g.) baby spinach, rinsed but not dried 2 Tbs. canola oil 2 Tbs. distilled white vinegar 8 large eggs About 1 cup (8 fl. oz./250 ml.) hollandaise sauce (recipe follows) Crab Cake Eggs Benedict with Sauteed Spinach 1/3 cup (3 fl. oz./80 ml.) mayonnaise 3 green onions, white and green parts, minced 1/3 cup (2 oz./60 g.) minced yellow onion 1/4 cup (1 oz./30 g.) finely grated carrot 3 Tbs. peeled and grated fresh ginger 2 Tbs. sesame seeds, toasted 2 tsp. fresh lemon juice 12 oz. (375 g.) fresh-cooked lump crabmeat, preferably Dungeness 1 cup (1 1/2 oz./45 g.) panko, or as needed Kosher salt and freshly ground pepper 1 Tbs. unsalted butter 12 oz. (375 g.) baby spinach, rinsed but not dried 2 Tbs. canola oil 2 Tbs. distilled white vinegar 8 large eggs About 1 cup (8 fl. oz./250 ml.) hollandaise sauce (recipe follows) To prepare the crab cakes, line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup (3/4 oz./20 g.) panko, just enough to make the mixture hold its shape when formed into a cake. (The exact amount depends on the moisture content of the crab.) Season to taste with salt and pepper. handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat.
19: July | Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat. Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2-3 minutes. Flip the cakes and cook until the other sides are golden brown, 2-3 minutes more. Using a slotted spatula, transfer to the paper towels to drain briefly. In a wide saucepan, combine 8 cups (64 fl. oz./2 l.) water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove. Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs. To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1-2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8. Hollandaise Sauce 4 large egg yolks 2 Tbs. fresh lemon juice Kosher salt and freshly ground pepper 1 cup (8 oz./250 g.) unsalted butter In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm. Makes about 1 1/2 cups. 2 Tbs. fresh lemon juice Kosher salt and freshly ground pepper 1 cup (8 oz./250 g.) unsalted butter In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm. Makes about 1 1/2 cups.
20: Grilled Halibut with Blueberry Salsa | SALSA: 1 cup fresh blueberries cup fresh pineapple, finely chopped cup red or orange bell pepper, finely chopped cup red onion, finely chopped cup flat-leaved parsley, chopped 2 tablespoons golden raisins 1 tablespoon lime juice teaspoon lime zest teaspoon fresh lemon or orange thyme leaves – 1 teaspoon jalapeño, finely chopped HALIBUT: 2 Alaskan halibut filets, 6-7 ounces per filet 1-2 tablespoons olive oil kosher salt, freshly ground pepper For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving. For the halibut, heat up the grill, brush oil on each filet and salt and pepper. Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile. Serve with salsa.
21: The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope. John Buchan quotes | “Let her tell stories and dance in the rain, somersault, tumble and run, her joys must be high as her fish are are deep, let her grow like a weed in the sun.” Neil Gaiman, Blueberry Girl | August
22: September | Hassleback Oysters | INGREDIENTS 6 tbsp. unsalted butter 2 tbsp. finely chopped garlic small baguette (about 4 oz.), cut into eight 1"-thick slices 10 slices bacon, cut into 2" pieces 3 scallions, finely chopped cup white wine 2 tsp. lemon juice, plus wedges for serving 8 oysters, such as Blue Point, shucked, with juices reserved Kosher salt and freshly ground black pepper, to taste 2 tbsp. roughly chopped parsley, for garnish
23: He was a bold man that first ate an oyster. – Jonathan Swift | INSTRUCTIONS 1. Heat oven to 400. Melt 4 tbsp. butter in a small pan; mix with 1 tsp. garlic. Brush baguette slices with the butter; arrange on a baking sheet. Bake until lightly toasted, about 10 minutes. Set aside. 2. Meanwhile, cook bacon in a 12" skillet over medium-high heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, reserving bacon fat for another use; set aside. Heat remaining butter in the skillet. Add remaining garlic and the scallions, and cook, stirring, until soft, about 3 minutes. Add wine, lemon juice, oysters with their juices, and salt and pepper. Cook, stirring, until oysters begin to curl at the edges, about 3 minutes. Using a slotted spoon, transfer oysters to a bowl; cover to keep warm. Continue to cook sauce until thickened and reduced by half, about 10 minutes. Divide oysters and sauce among baguette slices; top with reserved bacon and garnish with parsley.
24: Comfort... | Crab Macaroni & Cheese | Ingredients: Pasta 1/2 cup butter + more for ramekin 1/2 cup flour 2 cups half and half 2 tsp salt 1/2 tsp nutmeg 1/2 tsp cayenne pinch of ground black pepper 3 cups sharp cheddar cheese, shredded 2 cups gruyere cheese, shredded 1 lb dried elbow pastaLobster 1/3 cup panko breadcrumbs 1 lb uncooked crab meat, chopped (see notes) 3 tbs grated parmesan directions: | If you really want to make a friend, go to someone's house and eat with him... the people who give you their food give you their heart.
25: Cheese – milk’s leap toward immortality. – Clifton Fadiman | Preheat oven to 350F. 1. Boil pasta in a large pot of salted water until 1 minute shy of done. Drain well. 2. In meantime, with medium saucepan on medium-low heat, melt butter and add flour a little at a time, whisking constantly for 3 minutes to make a roux. Add half and half, a little at time, whisking to combine. Cook 3 minutes until sauce has thickened. Turn off heat. Add cheddar and gruyere, salt, nutmeg, cayenne and pepper. Stir until cheese is melted. Taste and adjust seasonings. Add cooked pasta to pan, stir to combine. 3. Butter 8 small ramekins or a large baking dish. Spoon pasta/cheese mixture into dish, up to 2/3 full. Bake in oven for 30 minutes. 4. While pasta is baking, melt 2 tbs butter in a medium skillet over medium heat. Once butter melts, turn off heat and add crab meat, parmesan and panko bread crumbs. Toss to combine. 5. When pasta is done baking, remove from oven. Top pasta with a spoonful of lobster mixture. Set your oven rack to top 1/3 of oven, turn to broil and return ramekins to oven for 6-8 minutes.Crab should be cooked through and a nice cheeesy crunchy crust will form.
26: Only the pure in heart can make a good soup. – Ludwig van Beethoven | October
27: Pumpkin Soup with Cranberry Apple Relish | 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 fresh bay leaf 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work) 1 medium yellow onion, finely chopped Salt and pepper 3 tablespoons all-purpose flour 2 teaspoons poultry seasoning or 2 teaspoons ground thyme 2 teaspoons hot sauce, or to taste 6 cups chicken stock 1 (28-ounce) can cooked pumpkin puree 2 cups heavy cream 1/2 teaspoon freshly grated nutmeg Relish: 1 crisp apple, such as McIntosh or Granny Smith, finely chopped 1/4 red onion, finely chopped 2 tablespoons lemon juice 1/2 cup dried sweetened cranberries, chopped 1 teaspoon chili powder 2 teaspoons honey 1/2 teaspoon ground cinnamon Directions Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve. While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon. Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
28: Daily I fall in love with fishermen With their carhart tuxedos and diesel perfume And expensive waterproof boots I love how they leap from dock to deck Their seadog legs taking flight Like fat frogs I feel their muscle-bound shoulders Strong and unfailing As the Wailing Wall Their fingers roughly crocheting and embroidering The nets and traps that strain with the Health of the catch Their hitch in their get-along from past mis-steps and broken leaps Daily I fall in love with fishermen With their curt, austere language And black and white take on life and death And their hoorays and hallelujahs Over good weather
29: Graceful women, chosen men Dazzle every mortal: Their sweet and lofty countenance His enchanting food. Ralph Waldo Emerson | Fair sailing Hard work And big catches I love how they treat their friends With blind bonhomie The comradeship of the straightforward In the inarticulate, all-powerful sea They untie lines – prison-heavy chains though they may be And sail away Not in dogged footsteps But in gliding, churning swoops They have girlfriends or wives or children or mothers They wipe kisses away with oil-blackened fingers They know that, unlike time and tide, The girlfriends and wives and children and mothers Will wait Patience being the perfect prayer
30: November | Ingredients 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Directions Click here to see how it's done. 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
31: Best Ever Turkey | Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. | I come from a family where gravy is considered a beverage.....Erma Bombeck
32: December | One cannot think well, love well, sleep well, if one has not dined well. – Virginia Woolf
33: Ingredients 1 (5-pound) standing rib roast 1 tablespoon House Seasoning, recipe follows Directions Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. | Classic Standing Rib Roast
34: Just a quick note before you might set sail and leave me.I've left you a little something to remember me by, that would be my heart. But what does a Southern Belle City gal know of life at sea? I'll be praying every night for you to make the catch or do the job you need, so that you can come home to me safely Despite the distance, it's nothing in my mind, because I will be here. Before I forget, the Henriksons in the village have asked me to see if you'll be coming by any trout, but I said they were mostly out of season. If you do happen upon any, don't say anything. Stow them well in the ice, and I'll do something special with them to celebrate to me. The ship's captain deserves a little special treatment once in a while! Take care my love.