What’s on the menu?
Don’t worry. Not Punxsutawney Phil. So far, no food magazines has splashed roasted or grilled marmots on their pages.
Us desert dwellers couldn’t care less whether or not America’s most famous woodchuck sees his shadow or not. Yet, it’s a popular holiday which is celebrated for four days in a tiny Pennsylvania enclave …[more...]
Santa is tired of cookies & milk
Poor Santa, how many sugar cookies & glasses of milk can one jolly fat man actually stomach?
Maybe if the milk is laced with some good bourbon or Kaluha, then the sugar cookies will be more palatable. Or forget the sugar cookies. Maybe Rudolph and friends would like them providing …[more...]
The Foundation for Inter-Cultural Dialogue – http://www.fid-az.org – invited me to be a judge at their Noah’s Pudding contest. I had never heard of Noah’s Pudding, also called Ashure. So I had to do a little research.
Noah’s pudding gets its name from the dish Noah made when the Ark …[more...]
Lots of wonderful ways to celebrate the December holidays at Loews Ventana Canyon Resort. You need not be a guest of the hotel as the local public is always invited. Last year I took my dog sitter to one of the 12 days of Christmas festivities and then we sat at the bar enjoying snacks …[more...]
Recipes submitted by KRUPS.com
Turkey Pot Pie
• 2 small red potatoes, cubed
• 16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
• 1 cup frozen chopped onions
• 1 teaspoon salt-free chicken seasoning
• 3 cups leftover turkey, cut into bite size pieces
• 2 (10-ounce) cans cream of chicken …
As you celebrate Thanksgiving this year, consider helping people who are in transition trying to make a better life for themselves and their families. Consider donating food to one of three of the Primavera Foundations’s venues. (You don’t need to live in Tucson to look around you and find out who can benefit by some food donations …[more...]
Turkey tips are from Chef Annette Gallardo, South Bay School of Cooking
To brine or not to brine?
That is a question often asked. I have several opinions on this.
First of all, most supermarket turkeys are already soaked in a horrible salt solution–from 4 to 15% of “solution”, just read the package. This makes for a …[more...]
from the USDA press release
WASHINGTON, Nov. 8, 2011- It is the time of year again when celebrity chefs and cooking magazines are advocating the newest trends in cooking a turkey. Whether you use a tried-and-true recipe or a creative new method, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) wants to help you …[more...]