Toni's festive Christmas sausage stuffing · Tuesday December 24, 2013 by colin newell
My sister Toni is our own personal Martha Stewart when it comes to hosting legendary Christmas and birthday parties – and this Christmas is no exception. No one pulls out the stops better than my sister Toni – and from time to time I will feature some of her favorite interpretations of the classics.
Here is her classic sausage stuffing recipe. Serves up with a great Turkey, vegetables and all the trimmings.
1lb sausage meat
1/4 cup butter
1 large onion chopped
1 1/2 cup chopped celery
1 large apple chopped
1/2 cup cubed dried bread
1 tbsp salt
1 tsp pepper
1 1/2 tsp sage
1 1/2 tsp thyme
1 tsp poultry seasoning
1/4 tsp nutmeg
1 cup raisins or craisins
1 1/2 cup pecans
chicken or turkey broth
Brown sausage meat in large skillet with butter, onion, celery &
apple.
Add spices and 1/2 of the cubed bread – mix well.
Add raisins & pecans.
Add remainder of dried bread.
You may need to switch to large bowl
or pot for this.
Depending on how moist you want the dressing add some
broth 1/4 cup at time.
The dressing gathers moisture from bird
so I usually only add 1/4 cup of broth.
Taste as you go as you may want to add a little
extra spice. I often add more poultry seasoning.
Transfer the mix to a baking skillet with cover.
Bake your skillet in a 350ºF (175ºC) oven for 25 minutes. Uncover and bake for another 10 minutes or until crisp on top.
When roasting within a turkey, any stuffing placed in the cavity of the turkey should reach an internal temperature of at least 165°F (74°C). This is very important!
Enjoy!
Grinder for sale · Tuesday December 10, 2013 by colin newell
My colleague and friend – Katie Zalazar e-mail ktzalazar@gmail.com – is selling her near new Baratza Vario grinder – ideally in the Vancouver or Victoria area.
In her words…
Hey there readers! -
I have a Baratza Vario grinder that I am looking to sell. I won it in a competition but have hardly used it at all. I would love to sell locally in Victoria or Vancouver (or on the island).
I’m wondering if you know of anyone who might be interested in buying a used (all cleaned up!) grinder. As you know it retails for about $470, so I’m looking to sell it for about $400. Any ideas would be greatly appreciated! Note my e-mail above. Thanks!
Colin here – there you have it – help a gal out and get a great grinder in the process!
Philippine typhoon relief - help needed now · Thursday November 14, 2013 by colin newell
Typhoon Haiyan – locally known as Yolanda –is the strongest typhoon to hit the Philippines in 2013 and arguably the most destructive storm to hit the region in anyone’s memory. The storm has caused widespread damage, including landslides and flooding. Tragically, among the people affected are those who were left homeless by an earthquake in mid-October.
So, I ask you… I beg of my readers:
Donate to the Typhoon Haiyan Fund
The Philippine Red Cross has been on the highest alert since the typhoon was sighted, pre-positioning supplies, helping with evacuation plans and warning communities. Today, they are working to meet the needs of individuals affected by the storm. It is a tough job – and how can we help? With money.
Canadians wishing to help individuals affected by this storm are encouraged to make a financial donation online, at their local Red Cross office or by calling 1-800-418-1111. Please earmark donations “Typhoon Haiyan”. Funds will be used to support Red Cross efforts in all countries affected by the storm.
Our American readers can pop over here to donate.
International readers click over here for the International office of the Red Cross.
Fall harvest cooking - Slow cooker Chicken Stew with Dumplings · Wednesday November 6, 2013 by colin newell
It is that time of year when it is cold and damp when we arrive at work and dark and wet when we leave work. And what is better than coming home to a steaming hot pot of slow cooked stew!
Only thing you need to do when you get home is whip up the dumplings.
This is a heart warming dish that is perfect for this time of the year – it pairs well with any full bodied Red Wine – like a Cab S.B. – We had a California Sonoma Cab SB that was perfect with this dish. Enjoy and welcome to the Fall home cooking season!
Ingredients:
2 kg skinned boneless Chicken thighs
2 cups chopped / diced carrots
2 cups chopped / diced celery
1 chopped onion
2 cups sliced mushrooms
1 teaspoon dried Thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans Cream of Mushroom soup (low salt)
1 cup water
Directions:
Cut chicken into large – medium pieces.
Brown (in oil + pork fat if you have it!) chicken in dutch oven or pot seasoning with salt, pepper and thyme
Remove chicken to crock pot
Saute onions carrots celery in Crock pot (that you used for browning chicken)
Place onions, carrots and celery on top of chicken in the Crock pot.
Put all the sliced mushrooms on top of the veg and chicken mixture.
Stir soup, water, thyme and black pepper in a bowl.
Pour soup mixture over the chicken / veg mixture in the crock pot.
Cover and cook on low for 7 – 8 hours.
Dumpling recipe.
2 cups of flour – 2 tablespoons chopped fresh parsley (opt) – 4 teaspoons baking powder
1/2 teaspoon salt – 2 tablespoons butter – 3/4 cup 2% milk (approx.)
In bowl whisk together flour, parsley, baking powder and salt.
Using pastry blender OR two knives cut in butter into coarse crumbs.
Using fork, stir in enough milk to make sticky spoon-able dough.
Leaving space around each, drop by tablespoon full (dough) onto simmering stew.
Cover and cook (without lifting lid) for 15 minutes or until dumplings are not longer doughy underneath.
