Friday, September 26, 2014
With September almost over, it's time to think of the lovely fall harvest. Soups and comfort food is on everyone's radar and don't forget that Thanksgiving is October 13 this year!
When I saw this month's cover, I panicked a little bit. Turkey? Such a huge undertaking! I've never roasted a turkey before! Aren't they tricky? What's the best way to fully cook the bird and not dry it out? I almost decided to skip this challenge, but then when would I ever get around to my first turkey attempt? What better way could there be than to have other bloggers go through the same cooking experience? Let's do it!
Lemon and Thyme Roast Turkey With White Wine Gravy
Shopping List: turkey, fresh thyme, garlic, dry white wine, sodium-reduced chicken broth, all-purpose flour, butter, lemon zest, salt, and pepper.
The shopping list was fairly easy. Most people already have garlic, wine, chicken broth, flour, butter, and your staples: salt and pepper in the kitchen. We only had to go find the turkey, thyme, and pick up a lemon. The short grocery list was another reason that I wanted to try this recipe. It's fairly straightforward and simple. No stuffing or bed of vegetables to tackle.
Isn't it beautiful?? That lovely golden skin and my home smelled soooo good!
To make the gravy, discard the turkey neck from the pan. In a small pot, bring wine to a boil over medium-high heat. Whisk the turkey's juices with the broth and flour until smooth. Pour the wine into the roasting pan. Place the roasting pan on the stove and bring to a boil. Keep whisking as it'll thicken fairly quickly. Another first for me, making gravy from scratch!
Howard had the honours of carving the turkey (sneaking in bites now and then) and we set out sides for everyone to help themselves - buffet style. Mixed green salad, hasselback potatoes, stuffing, and cauliflower-broccoli gratin. The turkey and gravy still the star of the meal. The skin was delicious and we even ended up pouring the light gravy over the salad, stuffing, potatoes ...
I'm sure there are no-muss and no-fuss turkey recipes out there with no basting. But I think this is still a pretty easy and minimal prep recipe, plus the results were stellar. Give it a try if it's your first turkey! I would recommend having two timers on hand, one for every 45 minutes and one for the total cooking time. And the most important tool was the leave-in meat thermometer for peace of mind, you wouldn't want to carve the turkey and pop it back in the oven after finding it still cold!
Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.
Thursday, September 25, 2014
I'm so excited to share my first homemade sausage experience with you. That's right, first time and I think I pretty much aced it! Although, the success has to be shared as I enlisted some experienced sausage makers – Howard's parents – to chaperone and make sure I was on the right track.
First thing, read the recipe and head out to the grocery store to pick up some ingredients: boneless lamb shoulder, garlic, harissa paste, ground fennel seeds, ground coriander, ground cumin, ground sumac, ground cayenne pepper, and sausage casings.
At this point, rinse the casing and soak it in cold water.
Once the casing is stuffed with lamb mixture, twist into 5-inch (12 cm) links. Refrigerate until you're ready to cook.
Hungry? Place the sausages on a greased grill over medium heat and close the lid. Grill, turning once, until browned and juices run clear when sausage is pierced. Cut the links, the sausages will hold to finish.
Disclaimer: This is a sponsored post by Canadian Living and Kenwood. I received compensation for it. There was no requirement to produce a positive review of this recipe. All opinions are our own.
Monday, September 8, 2014
3545 South Las Vegas Boulevard
Las Vegas, NV 89109
I could jump for joy, I love Sprinkles! I love the design of their stores, I love the look of their products and packaging, I love how delicious their treats are! We made multiple trips back to Sprinkles during our stay in Vegas.
Sunday, September 7, 2014
Caesars Palace Hotel
3570 Las Vegas Boulevard South
Las Vegas, NV 89109
Even though we've been to many Payard locations, we couldn't help taking a look at what the display cases offered.
Saturday, September 6, 2014
3325 S. Las Vegas Blvd
Las Vegas, NV, 89109
You know I don't go anywhere without at least visiting some bakeries! Since we never make the trek over to Hoboken to visit the original shop during our New York City trips, we decided to visit their newly opened Vegas location.