Sunday, November 30, 2008

Ask Mary: Thanksgiving Leftovers!

Dear Mary,
First of all, what do I do with all of this leftover turkey? Second of all, how long will it keep? Because I do not feel like eating it the very next day…



Good question. Turkey in between white bread could be my staple for a month. I could eat it rain or shine, in a box or with a fox… I love turkey – oh my! Actually, you can keep turkey fresh for up to four days in the frig, and you can freeze it for up to a month.

Here’s a good plan for using your leftovers. Take a break from the bird on Friday. On Saturday, make turkey sandwiches. On Sunday, cook up some turkey chili, and if you still have leftovers, make turkey curry. The chili and the curry can also be frozen if you just can’t eat another bite. Save it for when you don’t feel like cooking!

Thursday, November 27, 2008

Top 12 Rules For a Great Thanksgiving!

The most important part about cooking thanksgiving dinner is not to panic. It’s about bringing family and friends together. Here’s my top 12 list for a successful and great thanksgiving:

1. Organize a few days ahead:
a. Make a list of what you want to make.
b. Create a time chart of when you can do things like grocery shop and food prep.
2. Find really good recipes:
a. Make sure you try them ahead of time.
3. Set the table the day before (in my search box you can keyword table setting to find out how to set a table).
4. Find appropriate cooking dishes for all items that will be cooked that day.
a. For instance, don’t wait until the last minute to find out you don’t have a roasting pan for the turkey.
5. Make sure you allow plenty of time for the turkey to cook. If you have never used the oven before it may not be calibrated – check in advance. And make sure the turkey will fit in your oven!
6. Ask Questions:
a. The butcher will help you with the amount of time a turkey will need to cook depending on the weight of the bird (this is not something you want to guess about). A stuffed bird will take longer!
7. Have people bring things, or have them help you cook.
8. You can use pre-made things as-is, or dress them up a bit on your own to make it easier.
9. When it comes time to serve, be aware that the meal should be set out buffet style. Is it ok if the turkey is room temperature. It is nearly impossible to keep such a bird piping hot after cooking it.
10. Use the www.cookingwithmary.blogspot.com website for any questions.
11. Remember, don’t panic! Open up a bottle of Champagne and toast yourself for doing an excellent job – no matter what the end product looks like!
12. Happy Thanksgiving!

Wednesday, November 26, 2008

What I Cooked Today… Turkey

Ingredients:
1 turkey (14-16 lbs. will feed 10 to 12 people)
 2 oranges cut in ½
 2 yellow onions peeled and sliced into rings
 4 stalks celery washed and chopped
 3 carrots peeled and chopped
 2 bay leaves
 2 cups chicken stock
 2 sticks butter softened
 Kosher Salt
 Pepper
 1 Turkey bag
 1 bunch parsley
 1 bunch thyme
 1 cup white wine


Directions:
1. In a bowl, soften the butter and add salt and pepper. Mix with your hands (the warmth in your fingers will really soften the butter).
2. Clean and dry your turkey.
3. Spread the butter all over the bird (legs, breast, thighs) and throw any remaining butter into the cavity of the bird.
4. Place the bird into the bag – but don’t tie it yet.
5. Stuff the bird with all of the following: oranges, onion, celery, carrot, bay leaf, parsley, and thyme.
6. In the bottom of the bag add the chicken stock and wine.
7. Bake at 350 degrees for 2 to 2 ½ hours. *Also be sure to read the cooking time and temperature on the bag that you bought, some may vary.

Monday, November 24, 2008

Ingredient of the Day: Turkey

Thanksgiving is always around my birthday – sometimes even on the actual day. That’s probably why, as a young girl, I associated turkey, stuffing, gravy and mashed potatoes with presents. Even when it wasn’t Thanksgiving – or my birthday – I found that eating a whole, roasted bird (chicken, turkey or otherwise) made any celebration perfect.

Now that I’m an adult, I don’t hit the present jackpot like I used to. However, I still love a good turkey. When I taught my class last week, I showed the kids that a chicken is just a smaller version of a turkey. Before the big day, practice cooking a bunch of chickens! It will help you get the feel for cooking a whole bird, and you’ll have lots of great leftovers in the refrigerator.

Carving a Turkey

Happy Week of Thanksgiving. This video is with my friends Allison and Gabe. I show them how to cut a chicken, but you can use the same techniques for a turkey. Stay tunned to Cooking with Mary this week for more Thanksgiving tips, recipes, and more.
Happy Cooking!
Mary

Wednesday, November 19, 2008

Cheers,
We are so close to another Thanksgiving. Holiday traditions breathing down our necks. Next weeks blogs will be all about Thanksgiving.
Happy Cooking,
Mary

Friday, November 14, 2008

Ask Mary: Time Crunch Cooking with Kids

Mary,
My kids love to cook, but when I get home I am tired and all I want to do is get dinner on the table as fast as I can. This usually doesn’t allow time for my four-year-old to help out. How can we both win?
Thanks, Judy


Dear Judy,
I was a private chef and a nanny for a long time, and trust me, I understand about children wanting to help out. I think the best thing for you to do is find something easy that they can do every night for themselves, like making carrots and dipping sauce. That way they can help without stressing you out too much. Then, when you have more time, like on a Sunday, plan for them to help you do some more complicated tasks. For example, separating broccoli, or peeling carrots, etc., can be really fun tasks for kids to try. Good luck Judy!

Happy Cooking! Mary

Thursday, November 13, 2008

Unique Way to Tenderize-Soaking Chicken in Buttermilk

I find that it is great to soak chicken in buttermilk or milk before cooking. This process will help tenderize the chicken and even remove some of the blood in the veins (which will make everyone more comfortable when eating). It’s a unique and delicious little tip for a perfect meal.

Wednesday, November 12, 2008

What I Cooked Today… Creamy Polenta with Beef Stew (cooking on a budget)

Creamy polenta:

Ingredients:

1/2 cup corn meal
1 cup milk
1/2 cup water
1/2 stick butter
Chef pinch of salt
1/4 cup Parmesan grated


Directions:

In a saucepot add the milk, water, butter, and salt. Bring it to a boil, turn it down to a simmer, and then rain in the cornmeal (pour the corn meal all over the surface of the pot, slowly mixing all the while). This process will help prevent the cornmeal from clumping. Stir with a rubber spatula. If it gets too thick, add a little more water. When the mixture is soft (and it does not taste like sand between your teeth) it is finished. Add the Parmesan.

Beef Stew:

Ingredients:

1 1/2 lbs stew meat (ask your butcher for help)
1 cans tomato
¼ cup olive oil
1 tbsp herbs de provence
3 cups chicken stock
5 garlic cloves sliced
3 carrots peeled and cut into rustic 1” pieces
1 onion cut into rustic 1” pieces
1 tbsp Worcestershire sauce
1 bay leaf
Salt and pepper


Directions:

In a large pot heat the olive oil. Let your meat rise to room temp; add salt and pepper and herbs de Provence. Next when your oil is hot, sear the meat on all sides letting it get a really good color. Next deglaze with Worcestershire sauce, remove from pan and set aside. Next add more olive oil and sauté off the carrots, garlic and onions. Add meat back to the pan. Add chicken stock and canned tomatoes. Add the bay leaf. Cover and let cook for 2 to 3 hours. After 2 hours remove the lid so that the liquid can start to reduce. Salt and pepper again when it is finished cooking.

Tuesday, November 11, 2008

Ingredient of the Day: Polenta




On a recent Saturday night, I decided to throw a last minute party. Because I was short on time, I went to a nearby store that I was unfamiliar with. As I searched in my local grocery store for polenta, the perfect companion to the other items on my last minute party menu, I realized I’d have to ask for help and found an employee to point me in the right direction. Not knowing what polenta was, he asked another employee. Stumped again, they both asked the store manager. Even the store manager was dumbfounded. I thought long and hard about how I could explain what polenta was, but realized that it is a pretty difficult food to describe. We must’ve looked so funny, the four of us, standing in the middle of the store, talking about this mystery food.

Polenta is a very Italian dish, and I have adopted it as one of my favorites. Made from boiled cornmeal and popular in many European dishes, polenta is usually served in a porridge-like state. Polenta can be used as a base for sauces and toppings, or served grilled or baked as its own dish. From scratch, it takes about an hour to prepare. Recently though, “quick” or “instant” polenta has become a common staple on grocery store shelves. Any way you make it, you’ll enjoy.

Happy Cooking! Mary

Monday, November 10, 2008

Weekly Menu on a Budget

Monday-
Iceberg lettuce salad with turkey bacon, tomatoes, and light ranch dressing
Chicken parmesan with wheat pasta (remember 1/4 of a cup per person) and green beans

Tuesday-
Carrot salad with raisins and celery with an apple vinaigrette
Pot roast with potatoes

Wednesday-
Tomato soup and grilled cheese turkey burger (keep the kids plain and put grilled onions on the adult dinner)

Thursday-
Romaine Salad with cucumbers, hearts of palm and tomatoes
Shredded green chilli chicken enchiladas with tomato rice and spinach

Friday- (always plan for something special, just because you are on a budget doesn't mean you can't have a treat)
Mixed greens with mandarin oranges, pecans, and goat cheese
Grilled pork chop with apple chutney (baked apples) and corn gratin

Friday, November 7, 2008

Ask Mary: The Smell of Garlic




Mary,
What is the best way to get the garlic smell out of your hands and fingers?
Diane


Some websites suggest trying things like rubbing your fingers on the flat side of a stainless steel knife under water, salt tricks and lemon washes. As far as I am concerned, however, nothing really works. The best remedy for garlic hands is a little bit of time and patience. There is one other trick that you can try, though. I have found that after working in a kitchen all day with tons of different smells, it helps to soak my hands in a solution of 1 part hydrogen peroxide and 3 parts water. This combination reduces the smell and kills the bacteria that has gotten into my nail beds or deep in my skin. It’s worth a shot.

Good Luck! Mary

Thursday, November 6, 2008

Cocoa, Chocolate and The Mystery That is Red Velvet Cake!

Last year, on my birthday, my friends took me out for a nice meal and, of course, the required happy-birthday-singing dessert course. The waitress appeared with the cake, candles glowing, and I could see the rich ruddy hue of the red velvet treat we were about to enjoy. As we took turns taking bites, we realized that most of us were unclear about the ingredients used to make red velvet cake, and we traded assumptions. I suggested that the cake was made using chocolate. But since I was unsure, and my brother Matt happened to have his handy iphone, we googled “red velvet cake” on the spot and discovered the unexpected.

Red velvet cake is actually made with just a sprinkling of cocoa. In fact, the amount of cocoa used in red velvet cakes is so insignificant that some recipes cut it out completely. Turns out that red velvet cakes rely more on buttermilk, red food coloring (or sometimes beets) and sugar – and a cooked flour or cream cheese buttercream icing – to achieve its silky taste. Mystery solved!

Happy Cooking!
Mary

Wednesday, November 5, 2008

What I Cooked Today… Risotto with Chicken, Roasted Tomatoes and Artichoke


Ingredients:

chicken breast - chunks of chicken
artichoke hearts
cherry tomatoes
risotto
½ cup arborio rice
½ cup yellow onion diced
½ cup white wine (and a glass for you while you cook!)
2 cups chicken stock
½ stick butter
¼ cup grated parmesan
1 box mushrooms (any type)
salt and pepper to taste

Directions:

In a saut̩ pan add a little bit of olive oil and saut̩ the onions. Make sure that they are glossy and soft. It is very important that they are cooked well Рif not you will bite into crunchy onion. Next, heat the chicken stock in another pot. I always forget to do this, but it is really important because it cooks into the rice faster. Now, add the Arborio rice to the pot with onions. Salt a little bit and toast slightly.

Take this off the fire and add the wine. Wait for the wine to evaporate and cook into the rice then slowly add your chicken stock. Make sure the heat is on medium low. Stir with a flat edged spoon to scrape all of the fond off the bottom. Repeat this cooking process until the rice is soft but not mushy. A good way to tell if you are finished is by squishing a piece of rice in between your fingers easily resulting in three beads on your fingers.

At this point you’ll want to sauté your chicken chunks, artichokes and cherry tomatoes in another pan. Once cooked, add these items to the risotto. Also add the cheese and butter. Then call it a day. And drink the rest of the wine!

Tuesday, November 4, 2008

Ingredient of the Day: Spaghetti Squash (also Squaghetti)



This amazing winter squash is one of my favorites. After it is cooked, you can use a fork to scrape away the meat, and as you do this it looks just like spaghetti. Treat it like spaghetti too. You can load it with tomato sauce, meatballs and parmesan for a spaghetti and meatballs dish with ½ the calories and a little more fiber. Make sure when you cook this squash that you cut it in half, scoop out the seeds, add salt and pepper and olive oil, and then make sure that you bake it thoroughly. If you don’t, it will not shred properly and will actually taste like uncooked spaghetti – a little hard and not palatable.

Happy Cooking!
Mary

Monday, November 3, 2008

Menu For the Week!

Good Morning,
I have four new webisodes coming out this week and great new posts arriving tomorrow.  For now, here is your weekly menu!  

Monday:
Tomato soup and grilled cheese with a large green salad.
Kids: Cut the grilled cheese into small triangles.

Tuesday:
Iceberg with carrots, tomatoes, and sunflower seeds.
Roast chicken - try slicing lemons and throwing them on top and stuff it with rosemary and garlic with zuchinni and brown rice.
Kids: Cut the wings off for them and make small drumsticks and add a little soy sauce to the brown rice.  And add a little parmesan to the zuchinni.

Wednesday:
Chicken and dumplings (take the left over chicken and make a chicken soup and then use bisquick biscuit mix to make the dumplings).
Kids: They should love this dish!

Thursday:
Iceberg wedges.
Meatloaf try adding mozzarella to the middle and use tomato sauce instead of ketchup.
Kids: Make lil' meatballs instead.

Friday:
Mixed Greens (your choice toppings).
Beef bourginon (delicious and inexpensive)  with polenta (splurge) with spinach.
Kids: Make your own pizza!