Mama Stamberg's Cranberry Relish

This recipe is one I've never made... actually, I had intended to make it this Thanksgiving but misplaced it.  Now it's on my blog and hopefully I'll be able to find it next year.

It comes from NPR, and belongs to Susan Stamberg's mother.
The Recipe's Origins

As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne's recipe for cranberry relish. In 1993, Claiborne told Stamberg: "Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I've printed."

Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish.

"It sounds terrible but tastes terrific," Stamberg says of the Pepto Bismol-pink dish.

See Photo Gallery for NPR recipes here

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")


Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")

Fusilli with Bacon and Tomato Sauce

This recipe comes from CarmensKitchen - be sure to check out her blog... she's a new recipe blogger and has some unique recipes that I've not seen before.... you won't be disappointed! 

Fusilli with bacon and tomato sauce is a basic Italian pasta dish. Its a mid-week treat for a quick and easy to make after work dinner. It takes less than 20 minutes to prepare and cleanup is just ONE pan to wash!  It's tastes good, looks fancy and fills you up.

Cook Time: 20 mins

Serves: 2-3

Estimate Cost: $ 6

Ingredients:

• 1 pound thick-cut bacon diced
• 16 ounces fusilli pasta
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons garlic, minced
• 2 cups tomatoes, diced
• 1/2 cup red wine
• 1 medium onion, diced
• 4 tablespoons mixed herbs
• 1/4 cup freshly grated Parmesan Cheese

Preparation:

1. In a large pot, boil some water, when boiling add 1 teaspoon salt and the pasta and cook until the pasta is al dente.
2. Fry bacon in a large pan until it is crispy. Remove  to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add olive oil, onions and garlic, cook for 2 minutes. 
3. Then put in the tomatoes, cook for 5 minutes, mix in the wine, simmer for 5 minutes
4. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Sprinkle Parmesan Cheese on top

Cheddar Butter Spread - Blog Love

Surprise! It's NOT a Paula Deen Recipe - other people also use butter. This comes from MyDailyMoment.com and is their recipe of the day.

 

I have not actually tried this recipe, it's here so i do try it.. Real SOON!

The best thing since sliced bread is actually this cheddar butter spread. Give yourself a pat on the bread. One bite and you'll realize it's melt-in-your-mouth goodness. No matter how you slice it, it's a winning combination.

(For Low Sodium, omit the W-Shire sauce and swap out garlic powder for garlic salt.

1/2 cup butter, softened 

1 cup shredded Cheddar cheese 

1/2 tsp. Worcestershire sauce

1/4 tsp. garlic salt 

Bread, sliced

Methods/steps

Combine all ingredients and serve with warm bread.

Roasted Cauliflower Soup

2 heads cauliflower, separated into florets

3 tsp minced garlic (purchased works for me)

2 shallots, diced

1 TBSP unsalted butter

1 TBSP olive oil

3 cups chicken broth (low sodium)

1 cup water

1 bay leaf

1 teaspoon dried thyme

2 cups heavy cream

salt and pepper to taste

Preheat the oven to 425 degrees F

In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. 

Roast in the preheated oven until toasted and tender, about 30 minutes. 

When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. 

Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil. 

serve with crusty bread

Rotisserie Chicken "Scrap Soup"

After you've used the roast chicken for a meal, drop the remaining carcass and sraps into the crockpot along with an onion or two - a couple carrots and a tsp or two of garlic.. add water to cover and cook on low overnight or all day.

Strain through a cheese cloth lined strainer - catching your broth below in a second pot catching the strained broth. discard meat and bones.

chill, remove fat

when ready to use, simply add your vegetables and cook until done, add in cooked chicken and serve.

Easy... and good!

Harvest-Time Creamy Corn Soup

Make as it, or add chicken and vegetables. As always, the better the corn, the better the soup. .

Tweaked from the reluctant gourmet....







The Basic Soup 

2 tablespoons unsalted butter
1 tablespoon olive oil
6 cups fresh corn kernels
white pepper, to taste ( Add salt at the table)
1 tablespoon fresh minced thyme
4 cups corn stock (below - or use low-sodium vegetable or chicken stock)
2 cups whole milkHot sauce, to taste – if you must

Heat a large, heavy bottomed pot over medium heat.  Add butter and oil and swirl to coat the bottom of the pan.

Add the corn kernels along with the  white pepper and thyme.  Cook corn kernels for about ten minutes, stirring frequently, until the kernels just begin to color.  Watch your heat and don’t let them burn.

Stir in the corn stock, and whole milk.   Bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes.  Taste and adjust seasonings.  Add a few drops of hot sauce, if you’d like.

Remove from the heat and carefully blend in batches until smooth.  When pureeing hot foods in a blender, be sure to only fill the blender jar halfway and to remove the center feed tube to let heat escape.  Start the blender on low speed first, then increase to high.

You can also blend this right in the pan with an immersion blender.  Check the consistency.  If you’d like it a little thicker, continue to simmer until it has reached your desired consistency.  If you think it is too thick, thin it out with a little broth, water or even some more cream.

Strain soup through a fine strainer and serve hot, garnished with a dollop of sour cream.

To make a lower-fat version, stir in 3 tablespoons of corn starch or flour along with another tablespoon of oil after you’ve cooked the corn for about eight minutes.  Stir well and continue to cook for another minute or two before adding the corn stock or vegetable stock.



Corn Stock

cobs from which you cut the corn kernels, cut in half
3 large onions, scrubbed but unpeeled, cut into four pieces
1 shallot, scrubbed and unpeeled, cut in half
6 white peppercorns
A few thyme stems
2 bay leaves
6 cups cold water, or enough to just cover the cobs and vegetables

Put all the ingredients in a stock pot.  Add the water.

Bring to a boil, then simmer gently for three to four hours.

Spoon off any scum that rises to the surface.

Strain through a fine strainer.  If necessary, reduce over medium-high heat until you have four cups.