Learn turkey tricks, gravy secrets and how to plan your meal for ultimate enjoyment! Enroll as a student for one month (it's only $6.99) and also have access to Chef Susan - she'll personally respond to your turkey questions! http://bit.ly/187qyBi
Happy Thanksgiving, everyone!
I'm Chef Susan Odell, founder of foodell.com - your online cooking school - and a professional cooking instructor. I've been teaching home cooks how to make great food for over 13 years, ever since I left the hallowed kitchens of Le Cordon Bleu with my grand diploma. Follow my blog and get great cooking tips, seasonal notes, fabulous recipes and fun food facts, and go to foodell.com to learn to be a better cook. Bon appetit!
Wednesday, November 27, 2013
Monday, November 25, 2013
Food Quote
“After a good dinner one can forgive anybody, even one's own relations.”
― Oscar Wilde
Need help with your Thanksgiving meal plans? We can help! http://www.foodell.com/learn
Friday, November 22, 2013
Pie Class!
Last night's Pie Class was tons of fun! Here are some of the results: Best Chocolate Pie and Upside Down Apple PIe. Go to www.foodell.com for recipes and videos about how to make the perfect pie crust. What's your favorite kind of pie?
Wednesday, November 20, 2013
Thanksgiving Menu and Make-Ahead Ideas
Thanksgiving Menu and Make-Ahead Ideas
by Chef Susan
My Thanksgiving menu doesn't vary much year-to-year, mainly because most of the dishes I make are unique to the holiday. These dishes have become family favorites and are as much Thanksgiving fixtures as the old turkey-shaped gravy boat.
Like most Thanksgiving cooks, I like to make a variety of dishes. While each dish is uncomplicated, it takes more time to prepare 2 vegetable dishes than it does to merely make a double batch of one vegetable dish. This makes planning and advance cooking imperative. Below is a suggested menu for Thanksgiving dinner and make-ahead ideas for each dish. Even if you only start cooking the day before Thanksgiving, some advance preparation will make your holiday a bit more enjoyable.
Thanksgiving Dinner Menu
Upside Down Apple Pie with Vanilla Ice Cream
Make-Ahead Ideas
The key to a not-so-crazy Thanksgiving dinner is advance preparation. I like to make as many dishes as possible days ahead and either keep them in the refrigerator or freeze them. I used to worry that the food wouldn't taste quite as good if it had been previously frozen, but now I find that the less I have to cook on the holiday, the better everything tastes and the more fun it is for all. Here are a few suggestions on what you can do in the days leading up to Thanksgiving to avoid the turkey day rush.
Turkey:
If you buy a frozen bird, make sure you give it plenty of time to thaw. A 12 to 14 pound turkey can take 3 days to thaw in the refrigerator, which is the best and safest way to thaw meat. Turkeys cook faster if they are at room temperature (this takes about 40 minutes) when they go in the oven and if they are cooked unstuffed.
Gravy for Turkey:
I make my turkey gravy in advance using a good quality chicken stock. It freezes well for up to 3 months. On the big day once the bird has roasted, I skim the fat from the juices in the roasting pan and then add some of the juices to the gravy while I'm reheating it. This adds a nice turkey flavor and creates a little extra gravy to go around. If you like to brine your turkey, the juices left after roasting are typically too salty to be used in the gravy.
Stuffing Muffins / Stuffing for Turkey:
Homemade stuffing is one of my favorite side dishes, but there are a lot of ingredients that require chopping. You can either chop and saute all ingredients a day ahead and then mix everything together and bake the stuffing on the day of, or make the entire recipe of stuffing muffins (including baking them) and freeze them. Once thawed, they take only a few minutes in a 350 or 375F oven to reheat.
Maple Glazed Sweet Potatoes / Potato Gratin:
Both Maple Glazed Sweet Potatoes and the classic Potato Gratin taste better if they are assembled a day ahead. Do everything except the baking and keep the dish in the refrigerator. Bring it to room temperature before baking so it will cook more quickly.
Green Beans with Almonds:
If using fresh green beans, blanch them 2 days ahead by placing then in boiling water for 2 to 4 minutes (depending on how much crunch you like in your beans) and then cooling them quickly under cold running water. Keep them in the refrigerator and then reheat the beans with the almonds and shallots just prior to serving. The almonds can also be sauteed in butter well in advance. Cook a large batch and keep them in your freezer - most everything tastes better with almonds cooked in butter!
Shredded Kale Salad:
The kale salad is actually better if it sits in the refrigerator for a few hours. You can chop the kale and other ingredients and make the dressing a day ahead. Toss everything together in the morning and let the dressing soften and sweeten the kale. No last minute salad prep!
Cranberry Relish:
Like many sauces and relishes, this one tastes better after a couple of days in the refrigerator. You'll need to strain the relish prior to serving because it will give off a lot of juice, but the flavor will be strong, sweet and very cranberry.
Pumpkin Cake with Caramel Frosting:
The entire cake can be made up to 3 days ahead and kept in the refrigerator. Alternatively, bake the cake, cool it and freeze it in the pan. A day or two before you want to serve it, defrost the cake and make the caramel frosting to pour over the top. After the cake is frosted, it needs to chill in the refrigerator for about an hour prior to cutting.
Chocolate Sheet Cake:
Make the cake the day before the event and let it sit at room temperature, covered well with plastic wrap.
Upside Down Apple Pie:
You really need to make this the day you want to serve it, however you can assemble the pie and keep it in the refrigerator for several hours before serving.
About the Author
Chef Susan
I have been a professional cooking instructor since 2000 when I left the corporate world to pursue my passion for cooking. I recently founded foodell.com to make healthy eating and cooking fun and accessible for everyone by teaching home cooks how to make great food. I am a graduate of Le Cordon Bleu culinary school in London and a full-time resident of Park City, Utah.
Monday, November 18, 2013
Learn to make Thanksgiving dinner!
Let Foodell help take the stress out of the holidays. Enroll as a student for one month and learn how to cook a full Thanksgiving meal. With a little advance planning and lessons from a professional teaching chef, you’ll have everything under control and you’ll be able to enjoy the meal as much as your family and friends.
Click here - it's only $6.99!
Are you already a student? Go to Learn / Experienced and start your Thanksgiving Class now!
✓Step-by-step videos
✓Make-ahead tips
✓Equipment checklist
✓Menus
✓Delicious, simple recipes that work
✓Interactive "Ask the Chef" forum
- See more at: http://www.foodell.com/learn#sthash.3uIv3g2u.dpuf
Friday, November 15, 2013
foodell recipe: Vegetable Soup (Minestrone)!
Minestrone means "big soup" in Italian, and it refers to a thick vegetable soup that includes pasta and sometimes peas or beans. It is a meal in itself - just a add a little crusty bread.
- See more at: http://www.foodell.com/recipes/vegetable-soup-minestrone#sthash.aMdQgVkY.dpuf
- See more at: http://www.foodell.com/recipes/vegetable-soup-minestrone#sthash.aMdQgVkY.dpuf
Wednesday, November 13, 2013
Pies and Tarts for all Occasions Cooking Class!
Cooking Class by Chef Susan: Pies and Tarts for all Occasions, November 21, 2013 - 6 to 9 pm
What the world needs is more pie! Impress your family and guests with your own sweet or savory pies and tarts in this hands-on class. Learn to achieve flakey dough, roll and shape crusts, proper baking techniques and troubleshooting for common pie problems. Recipes include: Black Bean and Corn Tart, Rustic Fruit Tart, Best Ever Chocolate Pie and Upside-down Apple Pie.
Register here: https://registration.xenegrade.com/pcschools/courseDisplay.cfm?schID=4321
- See more at: http://www.foodell.com/main/event/fall-2013-cooking-classes#sthash.1qgi8ly8.dpuf
What the world needs is more pie! Impress your family and guests with your own sweet or savory pies and tarts in this hands-on class. Learn to achieve flakey dough, roll and shape crusts, proper baking techniques and troubleshooting for common pie problems. Recipes include: Black Bean and Corn Tart, Rustic Fruit Tart, Best Ever Chocolate Pie and Upside-down Apple Pie.
Register here: https://
- See more at: http://www.foodell.com/main/
Monday, November 11, 2013
foodell breakfast recipe: Asparagus Frittata!
Frittata recipes are very versatile, since a frittata is merely an Italian-style omelette that is baked rather than folded in half like its French cousin. Add whatever fresh ingredients you have on hand! - See more at: http://www.foodell.com/recipes/asparagus-frittata#sthash.jF2lFvP9.dpuf
Monday, November 4, 2013
Live PC Give PC!
On Nov. 8th, Park City will come together for an entire day of community giving. We hope you'll notice some of the great work that Slow Food Park City does to connect our community with our local food producers and sustainable food.
You can donate here on Nov. 8th to Slow Food Park City:http://bit.ly/17C1Ii9 Thanks! - foodell.com
You can donate here on Nov. 8th to Slow Food Park City:http://bit.ly/17C1Ii9 Thanks! - foodell.com
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