Topic: Post good fall/winter recipes here

[Govtcheez]

I'll start with this thing I heard from Nigella Lawson when she was on NPR a couple weeks ago.  I made it last weekend, and it was able to easily feed 4 of us when used as a side dish, with a LOT left over.  I used gorgonzola instead of roquefort because gorgonzola rules

http://www.foodnetwork.com/recipes/nigella-lawson/butternut-squash-with-pecans-and-blue-cheese-recipe/index.html

Ingredients

    * 4-pounds 8-ounces butternut squash
    * 3 tablespoons olive oil
    * 6 stalks fresh thyme or 1/2 teaspoon dried thyme
    * 1 cup pecans
    * 1 cup crumbled Roquefort or other blue cheese

Directions

Preheat the oven to 425 degrees F.

Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

Roast in the oven for about 30 to 45 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

[KnuckleBuckett]

Things that make a cooking a turkey a bitch...

1
The meat varies in thickness so greatly that cooking all of the meat thoroughly, while still keeping all of it moist, is not easy, if not entirely impossible.  (it gets worse as it cools) (and yes some recipes/types of turkeys help, but do not entirely solve the problem)

2
Cooking stuffing in the turkey is difficult and biologically unsafe (ask Alton Brown).

3
Turkeys take a LONG time to cook!  What a waste of time and gas or electricity.

4
The skin either comes out gross because the turkey was baked in a bag of sorts in an attempt to keep it from drying out, or is burnt and leathery because it wasn't.

My next post solves all of these issues.  This has worked very for us and an increasing number of friends and family for several years now.  The recipe is really easy and takes about 90 minutes from start to finish.  It produces a fully cooked, juicy, bird with crispy golden skin and the best stuffing we have ever had.  We get requests for this at summer get-togethers  on a regular basis.

[KnuckleBuckett]

Read it over a couple of days ahead of time to get your recipe ducks in order.

We and several other folks that always followed the traditional way have found this to be far superior in every way.

Attach it to this post please...

[Govtcheez]

So, are you going to post it?

[Steve]

I cooked a turkey last year and everyone thought it was perfect, and it wasn't dry at all. I didn't even look it up I just sorta went for it. I didn't realize it was hard

[KnuckleBuckett]

So, are you going to post it?

ES issue...Obes has been asked for help.

[KnuckleBuckett]

I cooked a turkey last year and everyone thought it was perfect, and it wasn't dry at all. I didn't even look it up I just sorta went for it. I didn't realize it was hard

We thought the same until we tried this way.  Different world man.  Different world.

[jkim]

For those green beans I had posted in photography:

2 pounds green beans, trimmed
2 1/2 teaspoons extra-virgin olive oil, divided
2 ounces thinly sliced prosciutto, cut into ribbons
4 cloves garlic, minced
2 teaspoons minced fresh sage
1/4 teaspoon salt, divided
Freshly ground pepper to taste
1/4 cup toasted pine nuts
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon lemon juice

1. Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

3. Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

[KnuckleBuckett]

Mmmm pine nuts.

[jkim]

Seriously guys, you're arguing over file format?

[Steve]

I have a few good ones but ill be typing for the next hour to give one

[Perspective]

From our good friends at bacontoday.com

Turbaconducken

[Mike]

Ok split out the arguing.

Pretty simple bread recipe that my family likes.  I cheat and use the bread maker after spending one season kneading the dough by hand.

Garlic Herb Bread
Get a packet of Sourdough bread machine mix
Add water/yeast per instructions
2 Tbsp butter
Add garlic to taste (generally one overflowing tbsp)
1 Tsp Thyme, Rosemary, and Basil.  I generally use the dry stuff.  I like to break the rosemary into smaller pieces, thumb works or a couple hits with a mortar and pestle.

Cook in bread machine like normal.  Almost every time our bread machine cooks into a great tasting mutant looking bread.