Month: November 2008

Posted on

the early signs of Christmas

the early signs of Christmas
the early signs of Christmas

Oh, I know there are people who hate holidays as it reminds them of this or that, but as for me, I love them! It gives good hearted people a chance to laugh a little more and to smile a little more…. and what is really wrong with that?

Around our house, there are always signs, early signs, that a holiday is approaching and I thought I’d post a few in case you were wondering what to look for. Look for little things like seasonal decorations. We have three wreaths : one on the front door, one on the gate and one on the car. You see, Laura loves to take her ‘cheer’ wherever she goes! It’s one of her endearing qualities.

Although this might look like a sign of the holidays… it isn’t… she’s not on the football section!

Happy Holidays and Merry Christmas!

Roger

Posted on

Thanksgiving after-glow

TurGOOSen: Chicken into a Goose into a Turkey for Thanksgiving
TurGOOSen: Chicken into a Goose into a Turkey for Thanksgiving

Part of what no one ever discusses is how good we all feel after Thanksgiving. It is certainly NOT because of the ‘Black Friday’ sales — which I believe is only a way to ‘prime the pump’ for the Christmas holiday sales.

finally, I get a chance to sit down and enjoy Thanksgiving!
finally, I get a chance to sit down and enjoy Thanksgiving!

There is something about getting folks together and enjoying a wonderful meal… and hopefully there is something left over!

In my previous posts, I have talked about making a bird-within-a-bird recipe. Probably the best way is to see it in cross section. I am glad I took this picture because in a few moments, it was gone! This is a really good way to see all the various layers… the white chicken meat at the bottom and the goose in the middle all surrounded by various stuffings!

I have always enjoyed cooking, first because it is a life skill that all too many folks have ignored but can be learned, second because it is one of the few things that rewards you instantly for your hard work and lastly, it provides a control junkie what they really want… something that please their own particular pallet.

For those who may not know it, from Halloween to New Years Day is considered the ‘baking season.’ This is a wonderful activity to complement having to stay indoors in much of the United States… so enjoy this time by finding wonderful foods to prepare… there’s an entire world out there!

Roger Freberg

Posted on

Thanksgivings are Happy with turgoosens

a TurGOOSen : a Chicken within a Goose within a Turkey
a TurGOOSen : a Chicken within a Goose within a Turkey

Thanksgiving day is a wonderful time to bring out old favorites and to try some new traditions. Don’t let the picture fool you, this is one of those wonderful bird-within-a-bird recipes. In this case it is a chicken within a goose within a turkey. The only skin and bones are from the turkey and the only bones of the turkey that remain are the legs and wings! Ready for the oven!

I am using a cornbread dressing that I discussed in a previous post. The rest of the meal is a refection of the various tastes assembled: either potatoes au gratin or sweet yams, cranberry sauce, various additions such as Gerkens, olives, gravy, various cooked and seasoned vegetables and dessert of choice is Carrot Cake with Amarula creamcheese frosting.

Since we are being festive, champagne is a wonderful accompaniment.

Enjoy your day and have a Happy Thanksgiving!

Roger Freberg

Posted on

homemade cornbread croûtons

Homemade Corn bread croutons
Homemade Cornbread croûtons

Making home made cornbread croûtons may seem a lot of work, but it is well worth the effort. First, you bake your cornbread in a pan (13 x 9 works) in which you can cut the cornbread into one inch cubes. Next each cube can be sliced into 8 smaller cubes. For you croûtons experts, you know there is some toasting that goes on next and that takes a little time.

Finally, some folks like to mix their corn bread with bread croûtons for a stuffing, but this works just fine with the right amount of veggies!

A little Green Stuff for the Stuffing
A little Green Stuff for the Stuffing

What we put into our stuffing be it cornbread or wheat bread makes it special. Sweet Onions, Garlic, Bell Pepper, olives, Mushrooms, Celery, Bacon, Andouille Sausage, Rabbit Sausage are accented with spices like Sage, Dill and Tarragon among others. I love the sweet smell of Tarragon.

Since my stuffing will contain some cream, butter, and chicken stock, I’ll wait until tomorrow just before I throw the bird into the oven to assemble. This year, we will be enjoying a TURGOOSEN (Chicken inside a Goose inside a Turkey). Stay Tuned.

Roger Freberg

Alas, this important post almost didn’t make it as some hackers whacked my blog early today. I guess my culinary ideas are just too much for some people!

Posted on

Turducken Basic Secrets

Turduckens are God's Gift to show us he loves us!

This is clearly not the final product. This is a turkey in which the basic skeletal structure has been removed, with the exceptions of legs and wings. It will be reassembled and made to look just like an ordinary cooked turkey but with a big difference!

First, a Turducken is much easier to season as we don’t have those pesky bones in the way, the stuffing keeps the white meat moist since it is in direct contact and the endless variations of other birds added to the filling: duck and chicken or goose and chicken are my favorites… each with its own dressings make it wonderful and unique!

I get asked this question a lot: “How do I start.” Well, you start with what I refer to as the ‘Turducken Shell!’

Happy Thanksgiving… and yes this is the start of this year’s Turducken!

Roger Freberg