Monthly Archives: November 2018

Thanksgiving Leftover Egg Roll

I hope you had a wonderful day/weekend however you spent your time! We had 9 for Thanksgiving dinner and today (Saturday) will be 11 for homemade pasta (another personal cooking class for my sister-in-law) and Bolognese.
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For as far back as I can remember my family took all the leftovers from Thanksgiving and made them into a casserole of sorts. Basically take a 9×13 container and fill it or several of them with a little bit of everything and then top it with gravy. I still love doing this but this year when the family was cleaning up after eating I asked them to put everything in their own containers. I wanted to try making a thanksgiving leftover egg roll after seeing something similar floating around on FB.

IMG_3658And I had recently had an appetizer couples cooking class and I had them making a typical egg roll; pork, cabbage, carrot and scallions; except I had them air fry them, for the only reason being that there were 6 of them and we had made a lot app’s and it was the last one we made. I was a little worried about all of us being around hot oil. Did I mention that they bring wine with them. Just didn’t think it would be a good idea.
IMG_3659They were good air fried but we all were in agreement that we should have fried them in oil especially since the definition of a egg roll is “a Chinese-style snack consisting of diced meat or shrimp and shredded vegetables wrapped in a dough made with egg and deep-fried.” So egg rolls have been on my mind.
IMG_3661The ones I made were super easy and a big hit with everyone. I made 20 egg rolls and there were 7 of us that made them basically disappear. There were 2 left and my daughter brought them to one of her co-workers who also thought they were awesome. I wasn’t too sure about dipping sauces but they are a must. They just add another level of flavor. I always have thai sweet chili sauce in the fridge, I wanted to use the leftover cranberry sauce I made but my husband threw it away grrrrr. Thankfully I had a can of whole berry sauce that I added some orange juice and sriracha too that made a really nice tart sauce with a little heat. And of course there is always leftover gravy that I didn’t get a picture of but everyone gobbled up all 3 sauces.
IMG_3663Thanksgiving Leftover Egg Roll

Egg roll wrappers
Leftover turkey chopped up
Leftover stuffing chopped up
Cranberry sauce
1 egg – beaten

Oil for frying
Yes it was that simple

Cranberry dipping sauce
whole berry cranberry sauce
splash of orange juice
sriracha to taste
place everything in a small sauce pan and bring to a boil for about a 2-3 minutes

A few comments from the crowd
“what a fun way to eat leftovers”, “you are just amazing”, “these are SO good”

IMG_3662On the back of the package of egg roll wrappers will tell you how to fill, wrap, seal  and fry.

Beef and Guinness Stew

I should be writing about something you can make for your Thanksgiving dinner but I made this for dinner last night and it is just too good not to share immediately and it might be something to make on the Sunday after the holiday when you have had enough of turkey leftovers.

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Loved the oven roasted potatoes

A few week ago a couple of girlfriends and I went on a road trip to Simon Pearce a handmade glassware company; its about an hour and half from my house in Quechee, VT. This is my second visit to the combination store, glass blowing workshop, restaurant and bar.

My first visit was on Mother’s Day which happened to be a lovely day in May when my husband and I were on our way back from a weekend in Montreal. It was an unexpected treat. The property is on the river and there is a beautiful covered bridge and waterfall which you can enjoy while eating your meal.

May Simon Pearce

our May visit

I would suggest if you want to eat here; and you should; put your name in for a table and then walk around the store and glass blowing workshop. Learn from our mistake, well mistake is a little harsh. It just gave us more time to walk around.

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I’m a dork I used a clothespin because I couldn’t figure out my daughters stand – till this morning

Both times my food was excellent and I would go back again; although after talking with our waiter and him bringing over a copy of the latest book that has some of the recipes included in it and of course I ended up buying it. Between me and my daughter (mostly my daughter) we are going to need a library just for our cookbooks/magazines.

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I had a 4 pound chuck roast I cut up

IMG_3647So I had their beef stew and the depth of flavor was so intense I figured it had to have been on the stove or in the oven for hours. I was pleasantly surprised that we were eating in just about 2 hours and most of it was the pot simmering on the stove.

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all the love on the bottom of the pan – scrape it up when you add the liquid

IMG_3650My daughter came home after work and reheated a bowl for herself and said it was ridiculously good and worth buying the book for.
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after an hour and half

Beef and Guinness Stew with oven-roasted potatoes
This is exactly how their recipe – I will also share how I made mine

Ingredients:
2 & 1/2 pounds of beef, cut into 1-inch cubes
2 tsp. Salt
1 tsp. black pepper
3 tbsp. olive oil

Instructions:
Season the beef with salt and pepper. In a large stewpot, add 1 tablespoon olive oil and brown the beef in batches, adding 1 tablespoon olive oil to each batch, over medium high heat. Using slotted spoon, remove the beef from the pot and set aside.

3 carrots, peeled and sliced (blanch and set aside)

1 large onion
2-3 cloves garlic
4 sprigs fresh thyme
1 bay leaf
2 tbsp. Flour
1 bottle Guinness Stout
2-3 cups beef stock
(I used my carrot water and added a tablespoon of beef base plus a container of unsalted beef broth so mine was a little less thick than there’s)

Add onions and a small amount of olive oil to the stewpot and cook over medium heat until translucent. Once the onions are caramelized, add garlic, thyme, and bay leaf and cook for 5 minutes. Add flour and mix well. Add the browned beef back to the pot and add the Guinness. Bring to a boil and add beef stock. Bring the mixture back to a boil, reduce the heat, and simmer for 1 & 1/2 hours, or until the beef is tender. Add the carrots and adjust the seasonings before serving

Ingredients:
2 pounds small red potatoes
1/4 cup olive oil
Kosher salt and freshly ground pepper
1/2 tsp. Paprika

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the Paprika added a little heat – which was nice!

IMG_3652Instructions:
Cut potatoes in quarters.  In a bowl, toss potatoes with olive oil, salt, pepper, and paprika. Spread potatoes on a baking sheet in one layer (do not overcrowd). Roast for at least 1 hour in 400 degree F oven or until brown and crisp. Flip twice during cooking to brown every.

Recipe from the Simon Pearce Restaurants

Roast Chicken with Bread and Arugula Salad

I did it again; I made something that needs to be shared and didn’t take pictures. Why do I do this to myself? I often wonder if it is so I have to make it again? I doubt it I think I was a little pressed for time; who makes a new roasted chicken recipe during the week for friends? This girl does!
IMG_3634.JPGI knew it was going to be good since it was an Ina Garten recipe and she is a rockstar in the kitchen. And roasted chicken is her thang. Yes I wrote thang on purpose. I can’t be certain how many ways there are to roast a chicken, or how many different ways I have roasted chicken or even how many of them were Ina’s recipes. But everyone should have at least one favorite way to do so and make it often. This one is a keeper, very moist full of flavor and pairs perfectly with the arugula salad.

I actually roasted 2 chickens in two separate pans; one cast iron as instructed and the other in a stainless steel. The bread I used was not thick enough for the cast iron and came out too burned for me. It worked perfectly in the stainless. Thank you KP for asking if I was going to take a picture so I actually have a couple to share just before we dug in.
IMG_3633.JPGRoasted chicken for me is home, warmth, comfort, family and friends. What dish brings you home?

Notes: Season the chicken 24 to 48 hours before you roast it
I hate reading a recipe and get excited about making it and then find out I should have started it a day or so before. 

Roast Chicken with Bread & Arugula Salad
Ingredients

1 (4-4½ pound) whole chicken (try finding a Bell & Evans)
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 or 4 thick slices of country bread – ¾ in thick
Olive oil
Arugula salad (see below)

Directions
Place the chicken in a baking dish, Using your fingers, gently loosen the skin from the breasts without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Ina ties the legs together and tuck the wings under the body. I didn’t do either of those thing and it worked out for me. You do you!
Sprinkle with 2 teaspoons of salt and pepper. Cover the dish tightly with plastic wrap and refrigerate for 24 or 48 hours.

Preheat the oven to 500’F, take the chicken out of the fridge to warm up a bit. Place the bread in a medium 10” cast iron skillet in a single layer. Pour a little olive oil over the bird and place the bird breast side up on the bread. Roast for 30 minutes, turn the bird over and roast for another 15 minutes, or until the juices run clear. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.

Place the dressed arugula salad in a large, shallow serving platter. Put the chicken and bread on a cutting board. Cut the bread into 1 inch squares and sprinkle it on top of the salad. Carve the chicken into thick slices and place it on top of the salad. Spoon the juices over the chicken, sprinkle it with sea salt and serve warm.

Salad ingredients
¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly cracked black pepper
½ cup olive oil
½ cup thinly sliced scallions, white and green parts
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Directions
Whisk the vinegar, mustard, garlic, 1 teaspoon salt, and ½ teaspoon pepper together in a mason jar, or small bowl. Whisk in the olive oil, stir in the scallions and currants, and set aside.

Place the arugula in a large bowl, add the vinaigrette, and toss well.

Recipe: Ina Garten make it ahead

Cranberry-Pistachio Cookie Bar

So last week I mentioned having some cookie bars cooling while I was writing. They are all gone, no I didn’t eat them all by myself I had some help. Actually it is kinda funny that my son who doesn’t live here anymore but works with my husband so is here most mornings does a drive-by of the stove and immediately looks to see what might be packaged up to snack on.
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My name is Donna and I am a snack-a-holic. (stop laughing KP) we have not one but two snack drawers and anything homemade goes on the shelf above the stove, mostly to keep my dog from counter surfing. Which he has done a few times.

IMG_3615Back to the cookie bars. I am going to blame the magazines I was going through to try to get rid of a few. Out of a half dozen or so I think I got rid of two. That is not how you clean out your magazines/catalogs. While going through them I came across one that they had me at the title Cranberry-Pistachio bars. One of my most favorite combination of sweet and salty is cranberries, pistachios and white chocolate. I have made cookies, biscotti’s and bark with these three magical ingredients and have NEVER been disappointed.
IMG_3622.JPGThese bars are thick, dense and chewy; not too sweet or salty just the right amount I think. Though they did not list white chocolate I had to add a drizzle of some of it melted on top.

Cranberry-Pistachios cookie bars
Preheat oven to 350’F – line a 9×13 pan with foil, spray non-stick spray

Ingredients
¾ cup butter, melted
1¼ cups light brown sugar, packed
1 cup granulated white sugar
½ cup honey
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1½ cup salted pistachios, chopped
1 cup dried cranberries

Directions

In a stand mixer bowl, beat the melted butter, sugars and honey on medium until fluffy about 3-4 minutes. Scrape as needed. Add eggs one at a time, beating well after each one. Beat in the vanilla.
IMG_3616IMG_3617In a small bowl, whisk the flour and salt. Add them to the wet mixture, beating until combined. Add pistachios and cranberries till combined.
IMG_3618IMG_3620Press batter into pan. Bake for 30-40 minutes until a wooden toothpick comes out slightly sticky. Let cool completely in the pan. Optional drizzle of white chocolate. I took a handful of chips and in a Pyrex measuring cup; melted them in the microwave for about a minute. Then drizzled them on the cooled bars. Slice and enjoy!
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Recipe adapted from Southern Lady magazine