RE/MAX 440
John F. O'Hara

John F. O'Hara
731 W Skippack Pike  Blue Bell  PA 19422
Phone:  610-277-4060
Office:  215-643-3200
Cell:  267-481-1786
Fax:  267-354-6973

My Blog

Make A Big Impression By Cooking Small For Thanksgiving?

November 21, 2016 2:03 am

If cooking small on what is arguably the biggest food holiday of the year seems like an exercise in culinary futility, I have tapped several noted sources who will tell singles and small intimate Thanksgiving hosts otherwise.

At finecooking.com, Tom Douglas writes that smaller turkeys are easier to cook than 25-pound behemoths, and their meat is more likely to stay moist while the skin crisps up nicely. In fact, Douglas says even if you’re cooking for a large group, you’re better off roasting two medium turkeys than the biggest turkey you can find.
He prefers about a 12-pound turkey rubbed with smoked paprika and toasted fennel seeds, then roasted over a bed of onions, which become the base of a flavorful gravy.

And finally, Douglas prefers not to truss his turkeys or chickens so the heat circulates better - and don’t forget to let your roasted bird rest 10 to 20 minutes before carving to give the juices time to settle.

Emma Christensen at thekitchn.com reassures those hankering for a scaled-down feast, that it is doable. Her favorite alternative recipes for two to four people include:

Rolled Turkey Breast with Sausage Pecan Stuffing - The turkey breast by itself cooks much more quickly than the whole turkey, plus it stays moist and tender in a dish like this.

• Roasted Corn Pudding in Acorn Squash - One half for you, the other half for your guest.

• Kale and Ricotta Salata - this recipe offers fresh flavors to create a nice balance to heavier holiday dishes.

• Fingerling Potatoes with Chives and Parsley - Teeny fingerlings are perfect for a small-sized meal.

At seriouseats.com, Maggie Hoffman is pitching openers like shucked oysters, and is also a fan of the turkey breast versus the whole bird. She dresses it with an earthy, mushroomy gravy that starts with good homemade turkey stock, and is flavored with dried porcini mushrooms and a little sherry for added savory flavor.

Hoffman also suggests a side of uncooked cranberry relish with orange zest and apple, that can be whipped up in the food processor a few days in advance. And she says it's also fantastic on a leftover-turkey sandwich.

Published with permission from RISMedia.


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Refinishing Your Kitchen Cabinets: Paint vs. Stains

November 21, 2016 2:03 am

So you've got new kitchen cabinets. Congratulations! But now what? For those wondering how to finish their brand spanking new cabinets, we run down the pros and cons of painting vs. staining—the two most popular finishing avenues.

Pros for paint
- It's flawless. Regardless of the color you choose, painting your cabinets covers up any quirks or blemishes in the natural wood, which can often be magnified by staining.

- Your color choices are endless. When it comes to picking a paint, the world is your multi-colored oyster. Get crazy and really customize the look and feel of your cabinets.

- Paint sticks to lower quality materials. If your cabinets are not made of wood (think particle board), paint is your BFF. It sticks to these materials just as well as higher grade wood options, and no one but you will know the difference.

Cons for paint
- It looks more uniform. Remember those natural quirks we mentioned? Well you may not want to cover these up. If you're looking for a more natural, country vibe that highlights those stunning features like grain and knots, opt for a stain over a paint.

- It's pricey. While not too expensive in the grand scheme, paint is more expensive than a stain, so if budget is a concern, take heed.

- Harder to touch up. Even if you can't find an exact match for your cabinet color, when you're working with stain, odds are you'll have better luck blending touch-ups in stain than with picky paint.

Source: Houzz

Published with permission from RISMedia.


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