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I may just take you up on this challenge. We shall see. Do you use a frozen or a fresh turkey when you do this recipe?
The turkey I've had that I most enjoyed (but still kinda meh) was Gordon Ramsay's recipe
Gravy's Cooking Thread
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The turkey I've had that I most enjoyed (but still kinda meh) was Gordon Ramsay's recipe
Joeboo
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The side dish that I always make that is a huge hit at Thanksgiving and Christmas dinner is twice-baked red(new) potatoes. It's a little labor intensive, but always a huge hit.
Use the little red(new) potatoes, boil them up, let them cool a bit, cut them in half and then scoop the potato out with a mellon-baller.
Whip up the potato concoction (the scooped out potato innards, butter, sour cream, garlic)
The empty potato haves, brush the skin with olive oil and cover liberally with sea salt. Re-fill the empty potato haves with your awesome potato mixture, top with cheese, and bake them in the oven for about 20 minutes at 350.
You end up with what are basically bite-sized twice baked potatos(or 2 bites at most), which works GREAT at a huge meal like Thanksgiving when you don't have a ton of extra room on your plate. I usually make 2 potatoes(4 halves) per person.
Use the little red(new) potatoes, boil them up, let them cool a bit, cut them in half and then scoop the potato out with a mellon-baller.
Whip up the potato concoction (the scooped out potato innards, butter, sour cream, garlic)
The empty potato haves, brush the skin with olive oil and cover liberally with sea salt. Re-fill the empty potato haves with your awesome potato mixture, top with cheese, and bake them in the oven for about 20 minutes at 350.
You end up with what are basically bite-sized twice baked potatos(or 2 bites at most), which works GREAT at a huge meal like Thanksgiving when you don't have a ton of extra room on your plate. I usually make 2 potatoes(4 halves) per person.
Erronius
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Sir Funk
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It's a "gnocchi board". Used along with that wooden dowel to slide the gnocchi down the board and create the ridges on the gnocchi. Completely unnecessary, but my girlfriend has always REALLY WANTED to use one to make gnocchi for some reason.
Those gnocchi were very large. Much larger than what you'd probably normally expect, but they were so friggin' good fresh out of the pot. I'd recommend trying to make them, it really was simple:
* Boil or bake potatoes until they are soft
* Mash potatoes up really well and let cool
* Add flour and roll into gnocchi sized logs (they say to use just a little bit less flour than you have mashed potatoes. Just keep adding flour until you have a dough you can work with)
* Cut into bit sized gnocchi pieces
* Boil until the gnocchi starts to float. When 5 or so pieces start to float, take them all out.
* Add sauce and enjoy!
Those gnocchi were very large. Much larger than what you'd probably normally expect, but they were so friggin' good fresh out of the pot. I'd recommend trying to make them, it really was simple:
* Boil or bake potatoes until they are soft
* Mash potatoes up really well and let cool
* Add flour and roll into gnocchi sized logs (they say to use just a little bit less flour than you have mashed potatoes. Just keep adding flour until you have a dough you can work with)
* Cut into bit sized gnocchi pieces
* Boil until the gnocchi starts to float. When 5 or so pieces start to float, take them all out.
* Add sauce and enjoy!
Tarrant
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Rolling is more labour intensive, but I like it better (if I may weigh in). You don't need the board pictured above (unnecessary, as he said). When I worked for a restaurant as a chef we made our own gnocchi. We rolled it all out, cut it into segments, and used the back of a fork and our thumbs to get the nice shape. It hold sauce so much better with the thumb imprint and the ridges on the back.
That said, I prefer my gnocchi with a white sauce, preferably with a strong cheese like Gorgonzola as the base. Hand made gnocchi with Gorgonzola cream sauce with fresh basil tossed in it after cooking over a nicely grilled chicken breast: mouth orgasm.
Vaclav
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Erronius
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So while I'm thinking of this, what's the official stance on putting butter on noodles before adding sauce? I think I've been told not to even butter noddles at all as the sauce would 'stick' less but then again I've never noticed all that big of a difference. I think my mother used to put butter on noodles and I think there is a taste difference but I don't think I've ever had pasta sauce actually "stick" to pasta with or without butter.
Mind you I can burn water and my idea of making pasta is opening a can/jar, so what do I know?
Also, I still can't believe people don't refrigerate butter...
Erronius
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I think a lot of people don't. We had a derail about it on FOH and lots of people were telling me that I was crazy for refrigerating butter. I had even thought that it might have been a Southern thing but then even Eomer IIRC said that he didn't know of anyone that refrigerated butter.
chaos
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I really love gnocchi and never considered making it myself, but that sounds really easy.
001001102
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Butter Keepers. They are small crocks that you turn upside down into water, making a seal against the fat going rancid. Allows you to keep butter at room temp (i.e., spreadable) without it going bad or growing bacteria. But yeah, a fair number of people just leave it out in a covered butter dish... which makes no sense to me.
Use a Cheese Grater for Easier Spreading of Cold, Hard Butter
Also works for spreadability. Bear in mind butter is a pretty hotly contested subject (I know how that sounds). The USDA recommends freezing butter that won't be used in 1-2 days. Which for me sounds extreme.
001001102
Golden Knight of the Realm
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To be fair, 1-2 days is probably all the contamination these pussy kids' immune systems could take any more, bro.
BrutulTM
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We had somebody try the cranberry relish thing at thanksgiving and that bullshit does not fly. That is not cranberry sauce. The canned stuff is a joke too. It takes like 4 minutes to make it on top of the stove with fresh cranberries and the directions are right on the bag.