Happy Turkey Day!

Posted on November 25, 2012 by bayareafoodie

Heritage (Left) Diestel (Right)

Sorry I have been away for a bit. I started a new job in October and just haven’t had time to blog. I aim to do better in the new year! I hope you all had a wonderful Thanksgiving. As always we were given the task to cook the birds. We ended up making two this year… One 10 lb. Heritage bird from a local farm and a 12 lb. Diestel Natural from Whole Foods.

Heritage -400 degrees for 1 hr 45 min

The heritage turkey was running around up until the morning it was delivered to our house. I guess that’s why it looks so slim and trim! Both turned out delicious in the end. The main difference was that the heritage dark meat tasted much more gamey in flavor. Yum!

Diestel  -350 degrees for 2 hrs 15 min

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Cider Bourbon-Glazed Roast Turkey with Shallot Gravy

Posted on November 28, 2010 by bayareafoodie


Turkey, Turkey, Turkey why do you give us so much trouble every year (the time is never right and neither is the temp on the thermometer)? This Thanksgiving we decided to use the Cider Bourbon glaze from Williams-Sonoma. The turkey, once finally done, came out delish and moist. We really loved the glaze. It was sweet with a hint of spice. We followed the directions from WS but skipped the brine and instead used butter, salt & pepper on the outside and stuffed the cavity with fresh herbs. We brined last year and it seemed like a lot of work without much added benefit. The gravy was tasty but not sure it was worth having to buy $29 demi-glace.

Recipe link

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Heirloom Tomato and Bacon Green Beans

Posted on November 17, 2010 by bayareafoodie


This recipe is actually called “Summer’s Tomato Green Bean Bounty” but as soon as I ate it I thought, “man these would be dyn-o-mite at Thanksgiving.” They tasted awesome and were even better the next day (we had a monster CSA delivery of green beans). If you are in need of a holiday side dish look no further.

Recipe Link
Epicurious / August 2001

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Thanksgiving 2009 Recap

Posted on December 1, 2009 by bayareafoodie


I hope everyone had a wonderful Thanksgiving. This year Mike and I were given the task to make a turkey, green beans, cranberry sauce and gravy.

After much deliberation and many hours looking through foodie magazines we decided to go with the following recipes:

  • Sage Butter-Roasted Turkey with Cider Gravy (Bon Appétit, November 2009)
  • Bacon Braised Green Beans by Emeril Lagasse (Food Network magazine, November 2009)
  • Cranberry, Pomegranate, and Meyer Lemon Relish (Bon Appétit, November 2008)

Mike and I have yet to master the art of cooking a turkey. It gives us problems every year. It just never seems to cook all the way through. Even with all the trouble the breast meat was nice and the gravy was fantastic but next year I want ham! The cranberries were tart and lovely but the green beans were the star of the meal. I lost track of all the compliments I received. These were super simple to prepare and I have a feeling I will be asked to make these again next year!

Recipe link – beans
Recipe link – turkey & gravy
Recipe link – cranberries

Tip: if you try the turkey recipe make sure you remove most of the salt rub before cooking the bird. Also, clean out the bottom of the pan so your gravy isn’t too salty.

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Dutch Apple Pie

Posted on November 28, 2008 by bayareafoodie

dutchapplepie

Mike made this all by himself… the Liberty apples from our produce delivery worked wonderfully. Serve with a big dollop of ice cream!

HAPPY THANKSGIVING WEEKEND!

applepie dutchpie

Recipe link

Tasty Tip: Mike used this pie crust mix from Williams-Sonoma. It worked perfect.
crust

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