Have you ever tried it? Do you drink Argentine beer?
Posts for November 25th 2009
Award-winning makeup artist and beauty expert Sonia Kashuk believes that makeup and makeup application can be easy for every woman. Her high-performing, face-flattering products and professional-quality tools make it effortless. Celebrating 10 years, Sonia Kashuk for Target simplifies beauty at remarkably affordable prices. Shop Sonia Kashuk now!
Now that you know how to prep a butternut squash, try roasting it and using it in a light but warming soup. In this episode of Killer Apps, chef Meg Hall shows us the easy steps to make Butternut Squash Shooters — a light and delicious appetizer to warm your palate, before your Thanksgiving feast! To learn how it's done, watch this episode of YumTV now!
Don't have the time or patience to cook an entire turkey? Then consider making a boneless turkey breast. It roasts for about an hour and can be filled with your favorite stuffing recipe. When the breast and stuffing are rolled together and tied, it even has a fancy sounding name that will impress your guests: turkey roulade.
You'll need kitchen twine to hold the whole thing together, so don't forget to pick some up at the store. The key is to watch it carefully to ensure that it doesn't overcook. When a thermometer inserted into the thickest part of the breast says 165°F, it's done. To check out the excellent recipe I made over the weekend at a pre-Thanksgiving dinner, read more
Spatchcocking a turkey, chicken, or any other poultry results in a bird that takes up less oven space, cooks more evenly and quickly, and is easier to carve.
Source: Flickr User thebittenword.com
6 tablespoons unsalted butter
1 tablespoon chopped shallot
2 tablespoons flour
1 cup half-and-half or light cream
1 teaspoon sugar
2 10-ounce boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 pounds lemon or gray sole fillets
1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
1/4 cup bread crumbs
- Preheat broiler. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
- Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
- Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
Nutritional information per serving: Calories 451, carbohydrate 18g, cholesterol 147mg, fat 27g, fiber 5g, protein 36mg, saturated fat 16g, sodium 882mg
- Main Dishes, Fish
- North American
1/2 ounce simple syrup
4 sage leaves, divided
1 ounce gin
1 ounce St-Germain
1/2 ounce freshly squeezed lemon juice
- Muddle together 3 sage leaves and the simple syrup in a cocktail shaker. Add ice, gin, St-Germain, and lemon juice, and shake for 30 seconds or until thoroughly chilled. Strain into a chilled martini glass. Garnish with a sage leaf.
- Drinks, Cocktails
- 1 cocktail