Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Thanksgiving
Hearty vegetable Soup (serves 6 to 8)
50 ml.
Butter
250 gr.
onions small diced
150
gr.carrots small diced
150 gr.
Celery small diced
100 gr.
turnips small diced
½ cabbage
small chopped
100
gr.tomatoes fresh or can small diced
100 gr parsnips
small diced
Salt and
pepper to taste
100 gr.
Frozen peas (optional)
11/2 lit
vegetable Stock
Method
Heat the
butter in a saucepan over medium heat
Add all the
vegetables (except the peas) sweat the vegetable in the butter until they are
half cooked not brown.
Add the
stock and bring to a boil and skin carefully .
Simmer until
the vegetable are tender.
Season and
add the peas if desired
Serve with
freshly grated parmesan cheese
Stuffed Roast
Turkey with Cranberry Stuffing
Fresh
Cranberry Turkey Stuffing
225 gr
butter
3 medium celery stalks chopped
1 large opinion chopped
12 slices of soft bread cubed
250 gr of fresh cranberry or 150 gr dry cranberry
45 gr of fresh chopped sage or (30 ml. dry)
30 gr of fresh thyme or (5 ml dry)
Salt and
pepper to taste
Method
In a medium sauce pa
n melt butter over medium
heat .Cook celery and onions stirring often until onions are tender add
cranberries .Stir about half of the cubed bread .Place in a large bowl and add
the rest of the ingredient .
When
thoroughly mixed stuff the turkey
If cooking
the stuffing separately
Place in a
grease roasting pan or casserole dish 13x9x2 in the over for about 30 minutes
cover and 15 minutes uncovered
COOKING A TURKEY WITH STUFFING
If you decide to cook your stuffing in your turkey, follow
these simple steps to prepare and cook it properly.
Prepare your
stuffing using only cooked ingredients. Use sautéed vegetables, cooked meats
pasteurized egg products, not raw eggs.
Place the
prepared stuffing in the turkey just before roasting. Stuffing the night before
could cause food-borne illness.
Stuff both the neck and body cavities of a completely thawed
turkey; don’t pack stuffing too tightly, as it may cause uneven cooking.
When preparing a whole turkey for the oven, return the legs
to the original tucked position if they were untucked for stuffing. Turn the
wings back to hold the neck skin in place. (Tucking the wings helps to
stabilize the turkey in the pan and while carving.)
Stuffing should be 165°F in the center when done.
Apple
Bread Pudding with Caramel Dessert Sauce (8 servings)
INGREDIENTS
500
ml Whipping cream 35 %
500 ml. whole milk
200 gr. brown sugar
5 ml. ground cinnamon
5 ml.salt
5 ml vanilla
9 large egg yolks
800 gr Granny Smith
apples, peeled and chopped
200 gr pecans,
chopped and toasted (other nuts may be substituted)
1 medium loaf bread (preferably
stale), cut or torn into 1-inch pieces (about 10 cups)
Vanilla ice cream, for serving
CARAMEL DESSERT SAUCE:
200 gr. sugar
125 gr . butter
125 bbuttermilk
15 ml . corn syrup
5 ml baking soda
5 ml. vanilla extract
Pinch salt
DIRECTIONS
Preheat
the oven to 190 C. Grease a 22 x 32
cm baking dish with cooking spray or butter.
In a large mixing bowl, whisk together the heavy cream, milk, brown, cinnamon, salt, vanilla and egg yolks and set aside.
Add the cubed apples, pecans and cubed bread to the prepared baking and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
In a large mixing bowl, whisk together the heavy cream, milk, brown, cinnamon, salt, vanilla and egg yolks and set aside.
Add the cubed apples, pecans and cubed bread to the prepared baking and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
In a heavy-bottomed saucepan, combine the sugar,
butter, buttermilk and corn syrup. Bring to a boil over
medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking (it
will foam up),
followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve
warm.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” – Otto
