Mauve Cabinets and a Bottle of Red
- Name: hwall1018
- Location: Central Indiana, United States
This is going to be one big adventure. I feel called to do something in the culinary world, but I have no idea what yet. I'm starting this blog to expand my horizons and see where it takes me. I look forward to hearing your suggestions and feedback, I LOVE comments so leave me lots of them! Send me your favorite recipes on Twitter and in the comments section!
Thursday, January 28, 2010
My first passion
That passion for reading has never ceased. I read just about everything I can get my hand on--mostly fiction, but I also love memoirs and biographies. I go through a new book every few days, and I'm constantly updating an Access database that houses my To Read and Have Read lists. Trust me, an Excel spreadsheet wouldn't cut it.
I've been toying with the idea to blog about the books I read. Why not share my passion with other people, the way I have been with my recipes? My question to you, dear readers, is should I merge the two, and write about both food and books here on Mauve Cabinets? Or do I start a whole new blog just for books? What do you think?
I am leaning towards writing about both here. A) It would seriously increase my posting on here. I know I've been slacking, I have NOT been cooking as often as I'd like to. My migraines have come back, and I have not had the energy to cook in the evenings. B) It would also (hopefully) increase my readership on here, bringing in a new audience, who might then also try my recipes as well.
However, I don't want to alienate either group of people. I realize that not all readers cook, and not all cooks read. But, I think there's enough of an overlap that it could work. I want your input, let me know what you think!
Sunday, January 24, 2010
Bathtime for the babies!
Ah ha! Caught redhanded! Getting ready to head back out to get even MORE muddy! Look at this mess!
"You have no proof! It wasn't me! I am innocent I promise!"--Jenny
It may not look like much, but that tiny dot is a puncture wound where her claw was stuck in me. Unfortunately, these are really unflattering pictures of yours truly.
Saturday, January 16, 2010
I might be addicted to poultry.
Thursday, January 14, 2010
The Best Kinds of Days
Tuesday, December 22, 2009
Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
Mix parsley, sage, and nutmeg in small bowl. Transfer half of chopped herb mixture to small bowl; mix in 1/2 cup butter.
Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, and remaining chopped herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan.
Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
Discard apples and onions from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
Serve turkey with gravy.