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Raleigh, NC - Wildman, what's cooking?!
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Permalink Reply by Torry on -
HarHar, just uploaded a pic a few minutes ago! Right now I've got red and draught ale, IPA and cherry wheat going. I think I get just as much joy sharing brew as I do making and drinking it....perhaps we'll all raise a glass someday soon.
Torry
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Permalink Reply by Torry on
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I'll be fixing Zesty Carolina Sea Trout, farm fresh broccoli with brown rice, and maybe I can rope Allison into baking one of her amazing pies! I haven't heard back from steven@amandapalmer.net yet with the green light, but I'll guess I'll just go forward with the cooking and whatnots. I can always have a tailgate dinner!
Torry
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Permalink Reply by Cornelia on -
Oh, yes! Sounds like an incredible meal! I guess you should wait for final word from Steven, but yum! Have a blast.
wildman said:I'll be fixing Zesty Carolina Sea Trout, farm fresh broccoli with brown rice, and maybe I can rope Allison into baking one of her amazing pies! I haven't heard back from steven@amandapalmer.net yet with the green light, but I'll guess I'll just go forward with the cooking and whatnots. I can always have a tailgate dinner!
Torry
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Permalink Reply by virtual~mary on -
i'm waiting for a bit of direction before i head to the co-op, but maybe you could tell us what makes your sea trout so zesty and carolinian?
are they pescetarians? maybe a hearty seafood soup/chowder with french bread and a walnut apple salad with maple dressing would soothe on a cold winters' and after sweating it out on stage? hmm. but what for dessert?
time for lunch.....ta ta!
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Permalink Reply by Torry on
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Ms. Palmer says most everyone is carnivorous, but there are a few fishatarians, so I figure I'd take care of them. As for carolinian, every year there's a spawn run at the NC coast....I couldn't get fresh but frozen's OK considering it's from just nearby...I plan on zesting it up with some lemon, paprika and saffron flowers. I also plan on reaping the massive lettuce forest in my garden for a mega-salad. As for dessert, I dunno yet, the sweets aren't really my department. Thoughts?
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Permalink Reply by virtual~mary on
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wow, saffron flowers, et al, sound lovely as does the whole idea of absolutely fresh sea trout. i'm landlocked, but we have a fresh seafood shop minutes away (hey nothing beats "flown in fresh daily" for we midwesterners). we've had a couple of hard freezes and some snow, so kaput to the kitchen garden for now.
can't help with the dessert ideas myself. i hoping to hear ideas.
wildman said:Ms. Palmer says most everyone is carnivorous, but there are a few fishatarians, so I figure I'd take care of them. As for carolinian, every year there's a spawn run at the NC coast....I couldn't get fresh but frozen's OK considering it's from just nearby...I plan on zesting it up with some lemon, paprika and saffron flowers. I also plan on reaping the massive lettuce forest in my garden for a mega-salad. As for dessert, I dunno yet, the sweets aren't really my department. Thoughts?
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Permalink Reply by Torry on
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A friend baked an excellent vegan acorn squash pie the other week...it was a great alternative to the old standby pumpkin pie. The recipe is similar, just acorn squash instead of punkie, and scale back on the spices and sugar a bit....will see if I can get the recipe.
T
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Permalink Reply by Torry on
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Some pics from the show...
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WKAP.JPG, 447 KB -
DangerEnsemble.JPG, 385 KB
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Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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