Thanksgiving Leftovers at The Table

Check out this post I wrote for the Michigan Daily on ideas for your Thanksgiving leftovers!

P.S. Am on the only one who thought Google's TGiving image was adorable? Apparently the dishes featured in the photo are from Ina Garten's recipes.

Image Courtesy Of: http://erictric.com/2010/11/25/google-celebrates-thanksgiving-with-doodle-offers-recipes-by-ina-garten/

Mini T-Giving

It's not quite Thanksgiving but I am already enjoying LEFTOVERS of cornbread stuffing and turkey. Last night, my roommates and a few friends celebrated Thanksgiving. It.was.delicious. Turkey, stuffing, sweet potato casserole, mac n' cheese, pesto pasta, mashed potatoes, gravy, salad, etc.

I was in charge of turkey and stuffing. I was really nervous about the turkey, I never made one alone and have an irrational fear of large amounts of raw meat. However, the turkey turned out great! Mrs. Morel gave me an excellent Crock-Pot turkey recipe that I will definitely be using again: Turkey Breast (or partial turkey in my case) + one can of cranberry sauce + one package of Lipton dry onion soup mix.

I put the turkey in at 10:30 AM on "High," I turned it down to "Low" around 7:30 PM and I was enjoyed around 9:00 PM.

For the stuffing, I loosely followed this recipe from the NY Times. Additions to the recipe included a small box of chopped white mushrooms, sauteed with the onions, and about a cup of dried cranberries re-hydrated in hot water and then added to the mixture before it went into the oven. I also substituted chicken stock for milk. I was pleased with the end result (in fact I will be making again on Thursday) although it was much more crumbly than I expected.

What are your favorite Thanksgiving dishes?

The Table

Dupont Circle Farmer's Market, Washington DC 2007

I know this is kind of like double dipping, but I just wanted to share a link with you to a blog post I wrote for The Michigan Daily: Seed to Stall

I had a lot of fun researching (doing an interview at the Farmer's Market) and writing the article. I also really appreciate the opportunity to write for The Michigan Daily.

Enjoy!

Beyond Scrambled

This morning I decided to tackle my fear of eggs not scrambled. I have pondering this challenge for far too long, and I don't even like scrambled eggs that much.

After weeks of secret research and asking friends if an egg not scrambled was actually good, I chose this recipe from Alton Brown. In the process I also learned that "over easy," "sunny side up," and "fried eggs" were not the same thing.

So I intended to make an egg "over easy," but as the egg yolk spread across the pan I knew this may turn out to be a hybrid egg.

Alton said, "If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great." And they sure did, especially atop one of my free Parmesan Pepper birthday bagels from Zingerman's!

Is there any food you are afraid to make?