We decided to use our leftover turkey to make one of our favorite soups. We generally followed the recipe in my blog: piglettedc.wordpress.com/2015/03/25/chicken-matzoh-ball-soup-recipe-from/. However, we made a few adjustments: first, in lieu of a whole chicken, we used the carcass from our 14 lb Thanksgiving roast turkey. Second, because the turkey broth flavor seemed thin,… Continue reading Roasted turkey matzoh ball soup
Tag: holiday
Oven-roasted parsnips and carrots
Preheat oven to 350. Peel 1 ½ lbs parsnips (about 9 parsnips) and ½ lb carrots (about 3 carrots) and cut them into vertical pieces (I cut the parsnips into vertical quarters and the carrots into vertical halves to make the root vegetables as uniform as possible, but it depends on the size and shape… Continue reading Oven-roasted parsnips and carrots
Roast turkey
We followed Ina Garten’s Perfect Roast Turkey recipe, the version that included roast vegetables: http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-turkey-recipe2.html. For a 14 lb turkey, we made the following modifications: first, for the first part of cooking, we placed the turkey breast side down to increase the likelihood the breast would not dry out. Also, instead of adding two sliced… Continue reading Roast turkey
Traditional herbed bread stuffing
We had this dish at my sister’s sister-in-law’s Thanksgiving in 2012, and it was my favorite dish of that meal. We used 1 ½ loaves ciabatta bread and fresh herbs (thyme, sage, and rosemary) that we had frozen. We baked this in a 9x12 baking dish (rather than stuffing the turkey), so technically we made… Continue reading Traditional herbed bread stuffing
Simple mashed potatoes
This is a recipe from my childhood, one that we learned from a family friend, Yvonne Francis, who hosted us at her Cranston, RI home for a memorable Thanksgiving in the 1980s. Using a stockpot, bring about 12 cups of water to a boil, adding a little (about 1 tsp) salt. Peel 6 medium-large Russet… Continue reading Simple mashed potatoes
Mashed sweet potatoes
This is another recipe from my childhood, one that we learned from a family friend, Yvonne Francis, who hosted us at her Cranston, RI home for a memorable Thanksgiving when I was in elementary school. Using a stockpot, bring about 12 cups of water to a boil, adding a little (about 1 tsp) salt. To… Continue reading Mashed sweet potatoes
Waimar’s whole cranberry sauce
We made this following Ocean Spray’s recipe: http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Homemade-Whole-Berry-Cranberry-Sauce.aspx. Bring 1 cup each sugar and water to a boil, then add 12 oz of cranberries (washed and drained). Once the mixture boils, reduce to a simmer and let cook for 10 minutes. We added the zest of an orange and 1-2 inch of fresh ginger… Continue reading Waimar’s whole cranberry sauce
Matzoh brei
First, break up 1 matzoh into 2 inch pieces, soak in hot water for 1 min, then squeeze out excess water. (To avoid disintegrating the matzoh, I place the broken dry pieces in a handled colander that is nestled in a mixing bowl. Then I pour the hot water overtop, covering the matzoh pieces. When… Continue reading Matzoh brei
Persian charoset
Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse… Continue reading Persian charoset
Chicken matzoh ball soup
Recipe from Judith Nathan, available at http://www.foodnetwork.com/recipes/matzoh-ball-soup-recipe.html with substantial modifications: kept carrots, celery, onion, parsley, and dill in the finished broth, doubled the amount of dill in the broth and added about 2 Tbsp chopped dill to matzoh ball mixture, and used olive oil instead of schmaltz (so that soup and matzoh ball mixture could… Continue reading Chicken matzoh ball soup
Cooking Adventures 