Prep, prep, prep

Slowly getting the prep done so that tomorrow shouldn't be too insane.

I yorked out the neck (yuck) last night from the package and made up a stock with it and a mirepoix. Sage from the garden. I had an aging bit of green pepper so I took a slice of that and tossed it in. Oh and some garlic. It isn't a great stock, not enough connective tissue, but it'll do.

Today I made up the cranberry sauce from Cooks Illustrated or at least something close. With some fresh ginger, brown instead of white sugar, and a bit of vinegar. Seems to be solidifying up nicely. 

And I have the squash peeled and ready to slice. I'm going to do it roasted in chunks with a little brown sugar and a little red pepper. Also got the brussels sprouts off the stalk. I'm going to do some nice fingerling potatoes in butter instead of mashed. I have a nice selection of red, white, and purple. That'll be the avante garde bit I guess.

I am planning a rather extravagant stuffing. I got a couple of loaves of bread, a white and a ciabatta, and made up croutons. I'm sick and tired of the overly spiced junk at the shops. I'm guessing the regular white bread (that's quality bread not cheap stuff) will mostly turn to mush and the ciabatta should add a bit more flavor and also keep its shape without relying on being overly dry.

Prep, prep, prep

Slowly getting the prep done so that tomorrow shouldn't be too insane.

I yorked out the neck (yuck) last night from the package and made up a stock with it and a mirepoix. Sage from the garden. I had an aging bit of green pepper so I took a slice of that and tossed it in. Oh and some garlic. It isn't a great stock, not enough connective tissue, but it'll do.

Today I made up the cranberry sauce from Cooks Illustrated or at least something close. With some fresh ginger, brown instead of white sugar, and a bit of vinegar. Seems to be solidifying up nicely. 

And I have the squash peeled and ready to slice. I'm going to do it roasted in chunks with a little brown sugar and a little red pepper. Also got the brussels sprouts off the stalk. I'm going to do some nice fingerling potatoes in butter instead of mashed. I have a nice selection of red, white, and purple. That'll be the avante garde bit I guess.

I am planning a rather extravagant stuffing. I got a couple of loaves of bread, a white and a ciabatta, and made up croutons. I'm sick and tired of the overly spiced junk at the shops. I'm guessing the regular white bread (that's quality bread not cheap stuff) will mostly turn to mush and the ciabatta should add a bit more flavor and also keep its shape without relying on being overly dry.