diningvicariously - Tumblr blog

[diningvicariously]

An evening at Cafe Provence.

[diningvicariously]

One would think this Shrimp & Grits might be good... but alas, a lot of spice at the expense of an actually flavorful roux and real southern flavor. I probably should stop comparing to the Shrimp & Grits at Crook’s Corner in Chapel Hill, though. At The Oliver.

[diningvicariously]

The Westside Local. Grilled cheese, fennel soup, Parmesan-parsley fries, garlic aioli.

[diningvicariously]

Cucina Della Ragazza in Westport. Started with the Four Cheese Panini and finished with Limoncello Cake. Oh, and Sly James just walked in.

[diningvicariously]

Thanksgiving 2012: I promise this is the last post for the holiday...but I had to mention the mashed potatoes! Dad boils 10 pounds of Yukon Gold potatoes, peeled and cut into large pieces, for about 30 minutes or until tender. Then he drains the water and mashes them with salt, pepper, one stick of butter for each 5 pounds of potatoes, and a little milk or cream. I think mashed potatoes are just a glorified butter delivery system... For leftovers, chop onions finely and mix with potatoes. Shape into cakes and fry in oil and more butter. :D

[diningvicariously]

Thanksgiving 2012: The last hour or so before laying everything out to eat, bake the dressing and the yam casserole. The dressing bakes at 350F for about one hour. You break up the dressing and flip over chunks of it at least twice during that time. The sweet potato casserole can bake at the same time.

[diningvicariously]

Thanksgiving 2012: Seems I forgot a couple of posts regarding the turkey and dressing when I got diverted by actually eating yesterday... The turkey, of course, requires some basting with melted butter periodically. When it gets almost as brown as you want, tent some foil over the top to protect it. We cooked this 14 pound turkey in a 325F oven for about 3 1/2 to 4 hours. We cooked it longer past the little button popping out for sure. Take the foil off the last 10 minutes to crisp things up at the end.

[diningvicariously]

Thanksgiving 2012: Here's an excellent green bean recipe that doesn't tie up the oven and doesn't involve mushroom soup. Blackened Green Beans: Add 2 pounds chopped bacon, 1/2 cup chopped onion, and 1 tsp minced garlic to a skillet and brown slightly but don't crisp. Place in a slow cooker and stir in 3 pounds trimmed fresh green beans, adding salt and pepper to taste. Cook on high in the cooker for approximately 4 hours.

[diningvicariously]

Thanksgiving 2012: Auntie did two of our essential side dishes. The first was a traditional sweet potato casserole from Cooking Light. 2 1/2 pounds of sweet potatoes are peeled & cut into cubes. They are either boiled or microwaved until tender. Then add 3/4 cup packed brown sugar, 1/4 cup softened butter, 1 1/2 tsp salt, and 1/2 tsp vanilla extract and mash the mixture. Fold in 1/4 cup finely chopped pecans and spread into a 11 x 7" baking dish coated with cooking spray. Sprinkle with another 1/4 cup chopped pecans and top with 2 cups miniature marshmallows. Bake at 375F for 25 minutes or until golden.

[diningvicariously]

Thanksgiving 2012: Costa dei Rosmarini sun dried tomatoes, olives, Mitica Wild Lavender Honey, Stacy's Simply Naked Bagel Chips, and black pepper crostini chips. Not pictured...we're also having a small amount of Dean & DeLuca Siberian Caviar and Sea Trout Caviar...to satisfy my inner diva. ;D

[diningvicariously]

Thanksgiving 2012: Pickled plate! Dill spears, Villa Reale Artichokes Farmer Style, and Famous Dave's Signature Spicy Pickle Chips.

[diningvicariously]

Thanksgiving 2012: More snacks on Mom's cute hors d'oeuvre plate! Jambon de Bayon, Caciottina al Tartufo, and black pepper crostinis.

[diningvicariously]

Thanksgiving 2012: We love to snack incessantly leading up to the actual meal. It's a wonder we can eat the turkey! Aunt & Uncle sent some gourmet items from Dean & DeLuca. Included here are D'Artagnon Saucisson Sec, Creminelli Salame Tartufo, Creminelli Salame Barolo, Marcona Almonds, and D'Artagnon Smoked Duck Breast. More next...

[diningvicariously]

Thanksgiving 2012: Mmmm cinnamon! This is the start of a delicious spice drink that my family has been making for years. Combine 2/3 cup sugar, 1 1/2 cups water, 6 cinnamon sticks, and 12 cloves in a small saucepan. Bring to a boil, cover and simmer vigorously for about 15 minutes. Stir a couple of times while cooking to prevent sticking of the bottom. We made enough sugar liquid for a double recipe. Pour one recipe's amount in a 1 gallon Rubbermaid or other pitcher and add a 46 oz can of pineapple juice, 1 1/2 cups orange juice, and 1/2 cup lemon juice. Store in fridge. When you're ready to serve a batch, add cold ginger ale to taste, usually to reasonably fill the gallon container (we use Canada Dry). Instant holiday!

[diningvicariously]

Thanksgiving 2012:

It’s Turkey Morning! Get the turkey out of the brining bag and rinse the salt & herbs off the outside & inside of the turkey. Pat with paper towels to dry. Sprinkle more salt inside & outside the turkey. Place the reserved two or three celery stalks, along with a peeled chunked up apple (OR an orange) and a peeled chunked up yellow onion, inside the turkey cavity. Place in a roasting pan that has been well greased on the inside of the bottom and sides with butter and Crisco. Sprinkle dried sage, thyme, oregano, and some pepper on the turkey. Melt some butter in the microwave and drizzle about a half a stick worth over all of the turkey. Use your hand to spread it over its exposed surfaces and some inside the cavity.

Put the turkey in the oven on 325F. It’s about 8:15am at this point, and we’ll talk about how long we leave it in later. ;)

Side note: we also got the dressing out and mixed/fluffed it up. We added most of a can of chicken broth to add more moisture and lighten it up. Back into the fridge it went.

[diningvicariously]

Thanksgiving 2012: The dressing and turkey are safely in the fridge, so let's take a look at the pies! These are the two pumpkin, one mincemeat, and one pecan pie that we're having tomorrow. Aren't the little cutout pastry turkeys and pumpkins cute? The mincemeat pie filling is the regular Nonesuch brand. Mincemeat pie is actually my favorite of these. I think the idea that there is some bit of actual meat in this pie bothers some people, but you can't taste it. It mainly is raisins, apples, and delicious spices like cinnamon and cloves. No cool whip is involved tomorrow - we whip real whipping cream with some sugar. It's so good that everyone eats it with any of the pies, not just the pumpkin.

[diningvicariously]

Thanksgiving 2012: Now we mix in the additions to the dressing. Add the carmelized onions. The boiled celery should be cool by now. Take handfuls of the soft celery and squeeze out the water a bit before adding. Then we add LOTS of eggs. We have relatively small brown farm eggs so we ended up needing eleven! Get the giblet and broth container (from earlier) out of the fridge and pour a little of the broth into the dressing. Cut a couple of the cooked livers up and add to the dressing. Save the rest of the giblets & broth for tomorrow. Sprinkle salt, pepper, nutmeg, dried thyme leaves, dried sage, and ground oregano over the dressing. We like herbs so we add them pretty liberally. Mix everything together well and cover. We mix it in a large Tupperware so you can secure the lid and put it in the fridge overnight.