Thanksgiving Day countdown...Monday

[Chief]

It's <a href="http://clarkblog.org/index.php/topic,3210.0.html">Stock</a> day here in my kitchen, and I was up slicing veggies by 5AM. It's 8:30 now and the pot is heating up to a simmer. Tomorrow morning I'll strain the finished stock and get it in the refrigerator til I need it.

Stock is the heart of all of my holiday cooking, and I always devote an entire day to properly make a key ingredient. Poultry stock is normally considered a "White Stock" in classic french cooking, and normally is prepared from raw vegetables. I chose to thoroughly caramelize all of my veggies this year, to get rid of som of the water, and deepen both the color and flavor of the stock. Since I am using this for a very targeted menu, it is appropriate to make this a "Brown Stock" via caramelising things first.

The other goal today is to make my Sauce Bechemel for the base sauce for my <a href="http://clarkblog.org/index.php/topic,3224.0.html"> Creamed pearl Onions </a>. Both need a long simmer time and tie up the stovetop, so it is prudent to get these specialty items out of the way early.

Updates as the day and week progress...


;D

[Waterbuffalo]

no free samples to the wife and neighbors? ;-D

[Chief]

Actually, we went to Cash & Carry and picked up Quart, Pint, and half-pint containers and lids. They are all microwavable, and we send everyone home with the leftovers. The two of can't eat all those remains, so I give most of the food to the nieces and nephews, and they haven't refused anything yet.

As long as we have some white meat and cranberry relish left for sandwiches, we're happy.

[Chief]

Onward!

Today is pie day, and if I don't present pumkin pies with plenty of whipped cream, I'll have an armed insurrection on my hands...

I make standard pumpkin pies, using the recipe right off the side of the can. I use freshly fround whole spices, and a healthy shot of bourbon to flavor my pies, which is what makes them so much in demand from our Tribe...it's not the alcohol, it's 100% about the flavor..

I also have hot stock to strain and get chilled after it stayed on low all night and reduced very nicely...

;D

Updating...

In my abundant free time I have managed to make 2 batches of <a href="http://clarkblog.org/index.php/topic,3284.0.html"> flaky pie dough </a>, so I'll be ready later today to make the pies...

[Chief]

I decided that I needed to get my <a href="http://clarkblog.org/index.php/topic,3285.new.html#new"> smoked salmon dip </a> made and out of the way so i can start pies later on. that recipe needs to sit for a couple of days to really marry all the flavors to gether for peak taste...

I heard from a friend today that I inadvertently may have caused some marital strife, by giving that friend a jar of my raspberry jelly, and suggesting that it was too good to share with the spouse. In lieu of providing the phone numbers to a few good divorce attorneys, I have committed to providing adequate supplies of said jelly, for said friends' spouse, in the interests of preserving marital bliss...

;D

[Chief]

I'm 100% caught up to where I need to be cooking that I have no cooking to do today at all. I have to hit the store for a quart of whole milk to make dinner roll dough with, and we might hit Costco for a couple of bottles of Martinelli's sparkling cider, and that's about it.

So I just moved the weasels out of their usual place in the dining room, into the guest bedroom for a couple of days. Now I can move the spare tables and chairs around for the Missuz when she gets home early this afternoon.

Earlier this year I talked about painting the garage and putting in some decent, inexpensive cabinets. Thanksgiving dinner with a house full of guests is exactly why we did that. I'm setting up a carving station out there this morning, and a place to set up the mixer for making whipped cream as well. This is our first opportunity to relieve the congestion in the kitchen this way, so nothing is out of the question. We have smokers in the family, and instead of making them stand outside, raise hell, annoy the guy next door, and flick the butts into my yard, we have good ventilation in the garage because the new window opens now, and I'm moving the patio table and chairs into the garage this morning with an ashtray on it.

Moving and cleaning up a bit is the agenda for today, then some Mise en place for tomorrow's cooking. Just some slicing and dicing and vegetable prep...

I should also mention that the compost pile has had an enormous tasty treat all week from the peels and coffee grounds I've been feeding it. The pile is good and hot and I'm about due to turn it again...more on that later...

On another note, my timing was impeccable in harvesting the last of the remaining fresh herbs the other day, becasuse we are officially frozen in Cascade park this morning. It was 34 at 5:00, and it's 31 right now. I'm pretty sure everything has officially become eligible to be compost feed as of this morning...

Onward thru the fog...

;D

[Waterbuffalo]

Sounds good Chief! Now where does that freezing fog go when you need it all day LONG?!?!?!?!?!?!

[Chief]

This afternoon I decided to whip up a batch of <a href="http://clarkblog.org/index.php/topic,3301.msg11718/topicseen.html#msg11718"> Chief's Russian Black Bread </a> for my nieces and nephews to take home with them tomorrow night with their leftovers. I mean, how can you make a proper leftover turkey sammich out of a dinner roll?? Besides, dinner rolls are better for sopping up my gravy, so there likely won't be any left anyway once these young bohemians get done taking on stores...

That bread is just excellent, and I cut the first rise into a dozen equal pieces, and am making twelve small boules for the herd. Everybody gets at least one to take home, and maybe we'll let them wrestle each other for the spares...

;D

[Waterbuffalo]

Are you telling me your "BEGGING" for uninvited dinner guests during Thanks giving dinner? (just kidding!)

[Chief]

It's 12 Noon, and you better have "Alices Restaurant" playing on your radio...

;D

[Chief]

Coming down to the wire. The wife os off to pick up #1 Niece from the max station at parkrose (plenty close, thank you!). The gravy is done and in the crockbpot, the spuds are simmering, and the turkey is resting ourt in the garage, and will be ready to carve in an hour or so. Sides are ready to go in the oven as soon as the briosche come out (you didn't really think I would buy dinner rolls, did you?)

And just to prove that I am not infallable in the kitchen, when I did inventory last night, I found the 2 pound bag of brown sugar that I specifically bought for the four bourbon-pumking pies that I made....without any sugar whatsoever. A confluence of events; the perfect storm; too much to do and 52 years of age. What can I say, except that those pumpking pies that Albertsons sells look particularly good this year, and so did the Peach, so we bought one of those too.

And I still have enough bourbon to flavor the whipped cream, so all is not lost!

Knowing how to recover elegantly from near-disasters in the kitchen is half the battle. We count our blessings that our guests didn't point that small omission out for me...

;D

We eat at six, and I hope everyone who reads this blog has a joyous and festive Thanksgiving with al of your friends and family. Stop by around 8 for some of that pie!!

From our home to yours, God Bless...

Bob and Faye Koski

[Waterbuffalo]

Passing along the same sentiments to all. Just finished eating dinner watched family go their separate ways and finished cleaning up.

Happy Thanks giving and now back to the regularly scheduled program of going to bed and getting some sleep after cooking with Room mate for the past two days getting ready for this event my family was putting on.

Chief, hope you and your family do have a good Thanks giving and catch you later. To Karma and Tefen, Happy thanksgiving and hope things go well tonight!