Thanks! It’s April Cornell.
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Lots on sale at her website right now, might have bought some tablecloths for a really great price, just saying.
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back in the day, there was an april cornell shop in harvard square where i got some great stuff — thanks for reminding me!
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And back in the day, there was an April Cornell outlet shop at Quincy Market in Boston. I got lots of great baby and child gifts at Quincy Market and Harvard Square, including some clothing for myself.
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Tomorrow’s rib eye steak leftovers will be in NYD steak salad.
I coyldn’t find an affordable prime rib roast that I could cut down into several pieces and freeze for other occasions.
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I planned to make turkey gumbo for the first time this year with leftover turkey things. I made a big pot of stock with the Xmas carcass and stowed that in the fridge, but we ate all the leftover turkey, so I’ve roasted three smallish legs and a bone-in breast today (all were deeply discounted after Christmas) and will make gumbo with that.
I managed to source andouille and smoked kielbasa as well, and I think I’ll skip the okra as discussed earlier.
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Not attractive enough for a photo, but I stir-fried the leftover winter greens with some red Thai chili paste - which is now used up! There is room on the fridge door! Oh, and I put a fried egg on the wilted greens. Not bad! (But ugly.)
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My new favorite turkey recipe is from Woks of Life. You’re supposed to put it on top of veggies + garlic olive oil butter marinade the day before, into fridge. (I only do the veggies part the next day for roasting)
You roast the first hour breast side down at 425° then turn breast side up and turn down to 325° for the rest. They specify a small turkey, my preference too. I always get about a 13 lb Butterball.
After turkey is done, I strain out and make gravy but I save those veggies, onions, carrots, celery.
Next day or so I boil up some cubed potatoes, drain. In another pot I lightly sauté about 2 big shallots then add about 7 cloves of garlic. I then add the potatoes, veggies, water, Better than Bouillon, s & p, 2 bay leaves. Bring to a boil, simmer a while. Remove, discard bay leaves.
Cool off some then purée in blender. Heavy cream optional. Reheats nicely in microwave.
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I just made my first-ever roux with an entire stick of Kerrygold butter. IN THIS ECONOMY. This shit better be bangin’.
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Butter+flour to make roux.
Then, in with an onion, a green bell pepper, and three stalks of celery.
Then, in with the spice mixture: thyme, ground sage, cayenne and salt.
Then, 10 cups turkey stock.
Then, cubed turkey meat and 3/4 lb sliced andouille.
Now, it cooks for an hour.
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Holy crap!
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Guessing that means it was worth the butter!
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It is DELICIOUS.
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Well done!
It is a bit loose because of the missing okra but I LOVE the flavor.
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Wonderful! BTW, the darker the roux, the less it’s thickening power. But dark roux is a beautiful thing! I often wimp out.
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The recipe actually said it should
be “light brown,” which kinda surprised me, but I don’t know anything about roux, so…
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Recipe didn’t call for filé?
No.
Tomorrow I’m going to reduce the liquid on the stove a bit, and maybe even thicken with a little flour slurry.
I can’t get over the flavor - it’s so exotic to me, person trapped in Blandtown these past couple of years!
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(post deleted by author)
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